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Wednesday, April 16, 2014

Frittata Frenzy!

When I first made a frittata for my family a few years ago, you would have thought that I parted the Red Sea.  My boys were so impressed.  A frittata sounds, looks and tastes kind of fancy but honestly, it is super simple, healthy, and delicious.  What I love most about it is you can put just about anything in it, including whatever crazy random leftovers you have hanging out in the fridge!  Another thing I love is the fact that it is a dish that is totally suitable for breakfast, lunch, brunch dinner or in my house, the ultimate midnight snack!  You can serve it warm or at room temp.

Now, understand that this is a dish that I don't really have an actual "recipe" for because I make it a different way every time.  Sometimes totally on the stove top, sometimes totally in the oven, sometimes a little of both.  Also, each time I make it I put in different veggies, cheese, or occasionally meat.  Recently I saw Chef Mario Batali throw leftover spaghetti in a frittata on The Chew!  Brilliant!

I will share with you my favorite way to make and eat a frittata.  I prefer a Mediterranean medley of flavors.  Italian cheeses, fresh herbs... yum!

Mediterranean Frittata

Serves 6-8   (or 3-4 in the Renn house)

Ingredients:

  • One dozen large eggs
  • 3-4 TBSP whole milk
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp butter
  • 1 TBSP olive oil
  • 1/2 C diced onion (red or sweet)
  • 1/2 C diced raw mushrooms
  • 3 C fresh baby spinach
  • 1/2 C diced sweet grape tomatoes
  • 1/4 C crumbled feta cheese
  • 1/4 C grated asiago cheese
  • 1/4 C grated Parmigiano Reggiano cheese
  • 2 TBSP chopped fresh herbs (such as basil or Italian parsley) for garnish. (Optional)

Directions:

  1. In a large bowl, beat eggs and milk together.  Add salt and pepper and set aside.
  2. In a large non-stick oven-proof skillet over medium heat, melt the butter then add the olive oil.
  3. Add the onion and mushrooms and saute until soft, about 5 minutes.
  4. While the onion and mushrooms are cooking, microwave the spinach in a bowl for 2 minutes then drain all liquid out of it by squeezing it in a clean kitchen towel.  Let cool then finely chop and add to onions and mushrooms. Stir well.
  5. Add the grape tomatoes, stir, then add the egg mixture.
  6. Cook, over medium heat, occasionally stirring for about 7 - 10 minutes or until the mixture is just about 3/4 solid, 1/4 liquid.  
  7. Stir in all of the cheeses.
  8. Place the skillet in the oven under the broiler (about 4 inches from flame) for about 3 minutes to finish cooking the eggs.
  9. Let cool slightly then turn the finished frittata onto a large plate and slice into 6-8 servings.
  10. Serve each slice with some fresh herbs and a little additional shredded cheese for garnish.

Enjoy!

Tuesday, February 11, 2014

Foolproof Steak Marinade


Here is a recipe for a foolproof steak marinade.  It will make even inexpensive cuts of meat taste delicious.  I usually use this marinade for top sirloin or petite sirloin steaks.  This recipe makes enough for about four 1/2 pound steaks

Foolproof Steak Marinade

Ingredients:

  • 1/3 C soy sauce
  • 1/3 C vegetable oil
  • 1/3 C worcestershire sauce
  • 2 TBSP honey
  • 4-6 cloves of fresh garlic (minced fine)
  • 2 TBSP finely chopped chives or green onions
  • 2 tsp hot sauce
  • 2 tsp freshly cracked black pepper

Directions:

1. Mix all ingredients together well in a medium bowl with a whisk.  
2.  Pour mixture into a one gallon sized zip top bag.
3.  Score steaks on the diagonal at one inch intervals on both sides.
4.  Put steaks into the bag with the marinade and refrigerate for at least an hour or up to 6 hours.
5.  Let the steaks come to room temperature for about 15 minutes before cooking.  
6.  Take the steaks out of the marinade and let the excess drip off.  Pat dry with paper towels then grill, broil or cook on the stovetop in an iron skillet to desired doneness.  Here is a temperature chart to follow:

Meat Temperature Chart
(Fahrenheit)
Beef
Rare
Medium-rare
Medium
Medium-well
Well done

120° - 125°
130° - 135°
140° - 145°
150° - 155°
160° and above


Never check doneness of any meat by cutting into it.  Doing this will make all of the juices run out and leave you with a dry piece of meat.  Instead, always use a thermometer. The temperature will rise about another 5 degrees after you remove it from the heat source.  Allow meat to rest for at least 10 minutes before slicing into it.  This allows time for the juices in the meat to coagulate.  If you really want a rich tasting piece of steak, melt a pat of butter on top while the steak is resting.  That is what all of the restaurants do!  It gives it a carmelized, nutty flavor.  Yum!  

Enjoy!

Thursday, October 31, 2013

Pumpkin Week on Good Morning Idaho!

We had a ton of fun this Halloween morning on Good Morning Idaho.  It's Pumpkin Week and I made Pumpkin Spice Pretzels.  Click here to watch the segment and have a Happy Halloween!


Wednesday, October 30, 2013

Pumpkin Spice Pretzels for Pumpkin Week on Good Morning Idaho


I love cooking with baking with pumpkin!  I have no idea why I don't do it year round.  I always wait until September and then get inspired by all of the pumpkin recipes I see online.  I found a recipe for Pumpkin Praline Pretzels on the blog, Sally's Baking Addiction.  I made a few slight changes when I baked them myself.  They are so very tasty!  Especially right out of the oven.


Pumpkin Spice Pretzels

(Makes 8 pretzels)

Ingredients:

Pumpkin Glaze

  • 1/2 C dark brown sugar
  • 1/4 C unsalted butter
  • 3 tsp whole milk 
  • 2 Tbsp pumpkin puree (not pumpkin pie filling)
  • 1 C  powdered sugar
Pretzel Dough

  • 1 packet or 2 1/4 tsp instant dry yeast
  • 1 ½ C  warm water
  • 1 tsp salt
  • 1 Tbsp dark brown sugar
  • 4 C  all-purpose flour
  • 1/2 gallon of water for boiling
  • 2/3 cup baking soda


Pumpkin Spice Topping

  • 2 Tbsp unsalted butter, melted
  • 1/3 cup granulated sugar
  • 2 tsp pumpkin pie spice

Directions:

 First start by making the glaze.  In a small saucepan, melt the butter over medium heat.  Next, stir in the brown sugar and the milk.  Bring this to a boil without stirring for about a minute to dissolve the brown sugar.  Remove from the heat and whisk in the pumpkin puree and sifted powdered sugar.  Mix well.  Let this sit until the pretzels are done.  It will thicken up by then.

Put the water and baking soda in a medium pot and bring to a boil.  Preheat the oven to 425 degrees.

Next, make the pretzel dough.  Dissolve one packet or 2 1/4 teaspoons of instant yeast in 1 1/2  cups of warm water in a large bowl.  Add the salt and brown sugar.  Start mixing in the flour, one cup at a time.  Once it is thoroughly mixed, turn the dough out on a floured counter or cutting board and knead for about 1o minutes.  After kneading, cut the dough into 8 equal parts with a sharp knife.  Roll each piece of dough into a long snake, about a foot and a half long.  Make a big U shape, twist the ends then fold down into a pretzel shape.  Do this to all of the pieces.  

One by one, dip the pretzels with a large spider strainer or large spatula into the boiling water with baking soda for 30 seconds.  Remove and let drip over the pot.  Place onto a large cookie sheet lined with parchment paper and sprayed well with non-stick spray.  I baked four at a time.  Bake at 425 degrees for 10 minutes.

While pretzels are baking, make the pumpkin spice topping.  Melt the butter in one small bowl. Mix the sugar and pumpkin pie spice well in another small bowl.  

When the pretzels have baked for 10 minutes, take them out, brush them with the melted butter and sprinkle on the sugar/spice mixture.  Put them back into the oven for five more minutes.  Remove from oven and transfer to a cooling rack.  

Once the pretzels have cooled for about 10 minutes, drizzle them with the pumpkin glaze and enjoy!



Thursday, July 25, 2013

Frozen Chocolate Mousse

Hey there foodies!
Its been a while since I've posted a recipe for you.  I'll be making an appearance on Good Morning Idaho tomorrow morning so I thought I'd share the recipe for what we'll be making.  Delicious and quick, frozen chocolate mousse!  I saw this recipe in Everyday with Rachel Ray magazine from April 2013 and I tweaked it just a little bit.

Ingredients:
1 cup finely chopped semi-sweet chocolate or chocolate chips
1 cup heavy whipping cream
2 TBSP honey
1 tsp real vanilla extract
a pinch of kosher salt

Directions:
Mix together the chocolate and 1/2 C of the heavy whipping cream and melt in the microwave for one minute or slowly over a double boiler.
Whisk in the honey, vanilla and salt.  Set aside.
Beat the remaining 1/2 C heavy whipping cream (cold) in a cold bowl for about 5 minutes at medium to low speed.
Gently fold the chocolate mixture into the whipped cream.
Freeze for at least 15 minutes.  Scoop into individual bowls and serve.

Makes about 4 servings.

Enjoy!
Lori

Wednesday, June 26, 2013

My Wicked Whisk on Facebook!

I just set up a new Facebook page for My Wicked Whisk!  Check it out and give it a "LIKE" if you wish.  Thanks!

My Wicked Whisk


xo,
Lori

Friday, February 8, 2013

Fondue Friday on Good Morning Idaho!

Here is a link to watch this morning's segments featuring cheese fondue and chocolate fondue with Spencer Blake and Gemma Gaudette on Good Morning Idaho this morning...

Fondue Friday!

And here are some photos that my dear friend Holly took...







The recipes for the cheese and fondue are below.  Have a good morning and a Happy Valentine's Day!

XO,