Kickin’ It Up a Notch

Monday, September 17th, 2007

We’ve been improving some of our favorite recipes.

cimg7109.jpgInspired by the breakfast burrito at Nellie’s Restaurant in Calgary and the fennel sausage pizza from Gioia’s Pizza in Berkeley, we made some revisions to our own breakfast burrito. We added olives, jalapeño, fennel sausage and toasted anise seeds, which we initially thought were the same as fennel seeds, but our taste tests have determined to be sweeter with more licorice flavor. Refried beans added smoothness, weight and held everything together. Flour tortilla’s were substituted for corn tortillas, which worked well in the lighter version, but would have been too much with the beans and sausage. Fresh mozzarella, scrambled eggs, sour cream, cilantro, salsa, and avocado finish the ingredient list. We didn’t finish the food in the picture, flagging halfway through our second burritos.

While breakfast burrito’s are a great treat, we usually eat yogurt with fruit and/or granola. Inspired by her cherry pie, Janet grated a little nutmeg on top of maple yogurt and bing cherries–simple and tasty.

Ever since I tried cimg7114.jpgthe butternut squash pizza with the thin crust, I’ve been thinking about making a classic thin crust pizza. We topped ours with fresh tomato sauce, caramelized onions, anise seeds, fennel sausage, fresh basil, fresh mozzarella, pine nutes and Parmesan cheese. It’s definitely in the top three pizza’s I’ve ever had, with Gioia’s Pizza’s and Alegretto in Chile being the other two.

Leftover Frittata

Thursday, August 2nd, 2007

cimg6959.jpgI was left to figure something out for supper after having forgotten to go to the grocery store. I failed to find a use for the jar of kimchi or the fennel, but managed to put everything else together into a fine frittata. Thyme, Chili powder and salsa were added to the beatten eggs. The potatoes were well boiled, having learned a lesson for the last time I tried to make a frittata.

We had finally purchased a heirloom cast iron frying pan at Sur La Table a few days ago after repeatedly eying it over the past two months. It did an excellent job of frying the red onion, leeks and green beans in a generous amount of butter. After heating up the potatoes in the pan, I stirred in the eggs until almost scrambled, sprinkled some Parmesan cheese on top and then put the pan in the oven for 15 minutes to finish. There wasn’t actually any basil in the frittate, but it made a good garnish visually when placed on the plate with some sour cream and salsa.

Although thyme with Mexican and Spanish ingredients wasn’t a perfect compliment, I did manage to clean out the fridge.


Wednesday, July 18th, 2007

They said it would be foggy. I said, “I know”. They said that San Francisco has lousy weather in the summer. I said, “That’s OK, I like when it’s cool.” Now, as the fog looms so thick that I can’t see beyond the street corner, I say, “Stupid weather”.

So, unable to lift the literal fog, I made these breakfast parfaits to lift the figurative. Spicy ginger-pecan granola (chosen from amongst the array of granolas available in Berkeley Bowl’s bulk section), fresh strawberries with sugar and balsamic, organic maple yogurt.


A hot cup of tea with milk keeps me patient waiting for the sun.