Thyme For Cooking, the Blog

Ham and Cheese Mini-Frittatas; Blogging for Bri

It's raining.... Can't work in the garden.

Emails to movers sent off.... Waiting.

Papers to buy our intended house sent to Notaire.... Waiting.

I think I shall do something I haven't done in a rather long time: Spend some quality time with my computer.

A few weeks ago I saw a post on Kalyn's Kitchen describing both this month's Click event and a fund raiser.

Both are organized on behalf Brianna Brownlow of Figs with Bri

Bri is battling breast cancer.  As in any war, one must focus on the fight and not the funding.  This is a call for food (and other) bloggers to help raise money so that Bri can seek out and access the treatment she needs.

Insurance only does so much.... and that often/usually does not include alternative treatments and/or those not approved by the Powers That Be.

Bri needs to be able to choose her own course of care.  Amazingly, all she needs for 1 year is 12,000 dollars!  That's a lot for one person.... but if we all give a just little.....

The event is being coordinated by Jai and Bee from Jugalbandi, Manisha from Indian Food Rocks, Garrett from Vanilla Garlic, and Shankari from Stream of Consciousness.

This is their message and this is how you can contribute for Bri and bid on some fabulous prizes!

In keeping with the Fight Against Cancer, and the LiveStrong Foundation, the theme for this month's Click is  "Yellow ".

This is the first photo that I have entered in Click.  This event is through the month of June and there is an archive of past events and photos.

I couldn't think of anything in my kitchen more yellow than a farm fresh French egg.

Ham and Cheese Mini Frittatas

1.5 oz (45gr) ham
3 eggs
1.5 oz (45gr) shredded Gruyère cheese
1 tbs shredded basil
1 tbs snipped chives

Roughly chop ham. Butter or spray a non-stick muffin (tartlet) pan - one that holds 6, or use a silicone pan.
Divide ham and put into the 6 cups.  Divide basil and chives and put on top of ham. Crack the eggs into a large bowl and whisk well.  Using a ladle or spoon divide mixture evenly between the cups. Top with the cheese. 
Bake at 375F for 12 - 15 minutes or until set.
Frittatas will puff up considerably and then fall when removed from oven. Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out.
Serve with a garnish of olives or sliced cherry tomatoes, warm or at room temperature.

On another note:

I started going through my paperback books yesterday, in preparation for the vide-grenier (literally: empty attic) aka: car boot sale; garage sale; yard sale.

I have well over 1,000 paperbacks.

I have a very difficult time parting with books.  I might want to read them again.... Someday.

But, the hardest part, I am discovering, is breaking up 'authors'.

If I like an author, my anal retentive self requires that I buy every word said author has ever written.

If any of you do the same thing, you will understand my complaint that most prolific authors, over time, loose whatever bit of ability they had that got them to the 'top' in the first place.

With some I actually can recognize passages that have been used in earlier books.  It's as if they just cut and paste to get the latest drivel to the publisher.

I know this.

I know I'll never read the crap again.

And yet... I find it hard to get rid of them.

My plan is to take each author and keep half of their books, only the ones I actually enjoyed.

But... Then I won't have a complete set...

And... Won't they get lonely without their siblings?

Note: Once, when I had fewer paperbacks I reread all of them....in alphabetical order....

Anal retentive?  Not me.....

Asparagus Frittata; Some lesson are never learned

Remember, sometime in the fuzzy past, when I complained, confided, confessed to the fact that I always try to cram way too much work into way too little time, leaving me perennially stressed, rushed and late?

Wouldn't one think, that after so publicly admitting to this chronic character flaw, one would take steps to correct it?

Well, one would be wrong!

Once again, here I am, leaving in 36 hours, with 48 hours of work to do, not to mention little things like sleeping and eating and packing and taking the girls to their pensione.

Apparently some lessons just cannot be learned by some people.

Where are we going?

Giverny, to visit Monet's Gardens.

We were meant to visit them last summer, on another trip.....

But, I, er, tried to cram too many other things into that day.... Other stops, things to see, stuff to do...

By the time we got their, they were just closing the gates.

Just as well.  Now we have an excuse to go back.

And we really should be doing something special... It's our 30th wedding anniversary. 

Good Lord!!!!

This garden photo is MY garden terrace and herb garden.  Not Monet's...

In case you are looking for a lovely brunch idea  for Mother's Day.....

Tortilla de Espárragos (Asparagus Frittata)

8oz (250gr) green asparagus
6 eggs
2 cloves garlic
1/2 onion
2 tbs fresh, snipped chives
2 tbs olive oil
1/3 cup (1.5oz, 45gr) shredded cheese,
1/2 cup (3oz, 90gr) cherry tomatoes

Asparagus: Snap off bottom ends of asparagus. Cut into 1" (2.5cm) pieces. Bring a medium saucepan half full of water to a boil. Blanch the asparagus for 3 minutes. Drain and plunge into a bowl of cold water. Drain again and lay out on paper towels to dry.
Frittata: Snip chives. Finely chop onion; mince garlic. Whisk eggs, cheese and chives together. In medium nonstick skillet (8". 20cm) heat 1 tbs oil. Add onions and garlic and sauté until tender, about 7 minutes. When onions are ready, add the blanched asparagus and heat through, stirring. Add the onion/asparagus mixture to the eggs and mix well. Put the skillet back on medium heat with remaining tbs of oil. Add egg mixture. Cook until eggs are cooked through, 6 - 8 minutes. If necessary, cover for 2 - 3 minutes, to set the top.
Turning the Frittata: When eggs are cooked through you need to turn it: slide it carefully onto a plate, put another plate on top and turn it over. Now slide it back into the pan to brown the other side, another 1 - 2 minutes. Slide it carefully onto a plate. Cut in wedges and serve.

Gotta run.... I'm late, I'm late.....

Artichoke and Olive Mini Frittatas, and Game Time!

A British friend once said that 'England invented the most popular sports in the world; and can't win at any of them.'

He watches sports. Any sport; any time; all of the time.

I, on the other hand, have never been much of an athletic supporter.

Don't get me wrong; I enjoy watching sports.  I have, on various occasions, watched, and become thoroughly engrossed in: tennis matches, baseball games, American football, European football, basketball, golf, rugby... I've even watched test cricket, although not all five days.

I just have to be someplace other than my own house to do it.  I'll happily become involved in the game in a bar, or club or someone else's house.  But in my own?  No.  There is just too much other stuff to do.
(I also don't sit down to read a book or magazine, or watch television.)

The other problem I have, especially with watching professional sports, is deciding on which is MY team.

When I was younger, living in Wisconsin, I was a Packer Backer. 

Something changed as I got older; partly because we started moving around a bit, partly it's something more difficult to explain; but I started rooting for the underdog.

If we were at a SuperBowl Party, and Team A was the party favorite, but not expected to win, all was well.  I was right there with the rest, yelling encouragement, and bemoaning stupidity.

If they were expected to walk away with the title, I was mentally pushing Team B to victory.

Needless to say that attitude didn't win any points.

Oh, and one last thing: I prefer watching sports where the participants are not so bundled in body armor as to make them unidentifiable and impervious to harm.   I mean, where's the sport in that?

Besides, if I'm going to watch a bunch of guys running around a field for a few hours at least give me something fun to look at....

When it comes to the food, however, I'm always ready to play.

I've done everything from sit-down turkey dinners to the, more traditional, Guacamole Dips and Chips party for past SuperBowls. When Mansi, of Fun and Food decided to host a pre-game party event to help set the mood, I couldn't resist.   

I'm bringing some versatile Mini Frittatas: They can be eaten hot, warm or cold; with a fork or the fingers; seated at the table or wandering around a party. They are great for picnics and any event that needs food prepared in advance. They're good the day you make them and the day after. And they're easy!

Artichoke and Olive Mini Frittatas

1 small jar marinated artichoke hearts, (6oz, 180gr)
3 eggs
18 black, Greek olives, about 1/2 cup
1/2 cup (2 oz, 60gr) shredded Gruyère
1 tsp dried oregano
1 tsp paprika
olive oil, butter or cooking spray
Olives or artichokes for garnish

Open and drain artichoke hearts. Cut into quarters. Pit the olives if needed, and in half. Butter, oil or spray a non-stick muffin (tartlet) pan - one that holds 6. I know it sounds redundant to butter a non-stick pan but these will stick if you don't. (Not necessary if your pan is silicone) Crack the eggs into a large bowl, add oregano, paprika and whisk well. Place the olives, artichokes and cheese in each cup, dividing evenly. Add the eggs evenly to each cup, ladling over the top. Bake at 400F (200C) for 12 - 15 minutes or until set. Frittatas will puff up considerably and then fall when removed from oven. Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out. Serve with a garnish of olives or artichokes, warm or at room temperature.

Check with Mansi, at Fun and Food after Jan 31 to see all of the great party food.

And may the best team win!  (Or, at least, the one that scores the most points)

Parsley and Mushroom Omelet, Euphemistically Speaking.

Something slipped passed my lips last night that I thought I would never again hear me utter.  I had been quite certain that I had grown passed that stage, matured as it were, become a bona fide grown-up!

Apparently I was wrong.  I hang my head in shame.  Euphemistically speaking

What was this unacceptable word that escaped my mouth, you ask? 

Oh, Sugar!

Can you believe it?  Out of all the colorful expressions available to me, in at least 3 languages, this was the best I could come up with.  How embarrassing!

"Oh, Sugar!" was the favorite saying of one of my aunts.  My mother said "Oh, Fudge".

On reflection, my early years were filled with such euphemisms.  We weren't allowed to use actual 'swear' words so it was a matter of how close we could get without getting in trouble.  Sometimes we had no idea of what word we were trying to mimic, or, if we knew the word, we didn't know what it meant.

'Gosh darn it' when parents were around became 'Gol dang it' when they weren't.

Schiester and schist were acceptable, as was 'fu' cryin out loud' (said fast).

Our neighbor allowed his boys to say 'balls' which I always thought a bit crude.

My mother was very upset when my older brother started saying 'Judas Priest' and I still have no idea why.

As we became teenagers, language became more creative.  One friend actually used to say "Expletive deleted"!  We either abbreviated our expressions (assuming adult ignorance as all teens do) or used exaggerated forms. 

Thus we used 'P'd',  'P'd off',  'P.O'd.',  'T.S.',  'F'd',  etc.  as well as  'shucky darn', 'Pshaw', and 'golly gee whiz'.

Mon mari tells me his mother said 'Frist all Chriday'.  Wha????

In Ireland everyone says 'feck', even the clergy, even on the telly!  As if we don't know what they really want to say....

A brief list of others that have had a short claim to fame in my vocabulary: horse puckey, futz, crud, crap, jaysus, poop (never a big favorite, but it irritated my mother no end), curses, doggone it, dad blast it, and my current favorite, thanks to the local Brits, 'crikey'.

And sometimes words mean just what they're supposed to.  I remember my mother getting angry at my father when I was about 8 years old.  We were getting in the car and my younger brother was sprawled in the back seat.  My father glanced over his shoulder and said "Pick up your nuts and move so your sister can get it".  My mother started chastising my father most vigorously.  Neither my father nor I had a clue as to why she was so upset, as we waited for baby brother to put his peanuts back in the bag so I could get in the car.  Really, Mother!

She should have been made to eat parsley.
(It has mouth-cleansing properties.)

Right now, in my herb garden, parsley is reigning supreme.  The sage is doing okay, the basil, tarragon and chives have cocked up their toes and the thyme and savory are looking sad but the parsley has never looked better.

Parsley is very high in vitamin K, and high in vitamins C and A.  It contains volatile oils that have been shown to inhibit tumor formation in lab animals, particularly in the lungs (pay attention, smokers).  It's also high in antioxidants and has been shown to increase the blood's capacity for antioxidants.

Parsley is the most popular herb in the world, and it really is more than just a pretty, green garnish. 

I'm, once again, cooking with parsley for Weekend Herb Blogging, being hosted by my favorite Estonian, Pille, of Nami-Nami.  Weekend Herb Blogging, founded by Kalyn, of Kalyn's Kitchen, is now off to a great third year start.  Join the fun!

Omelet with Parsley, Mushrooms and Feta
Serves 2 as a first course.

2oz (60gr) mushrooms any interesting variety
5 - 6 stems fresh parsley
1oz (30gr) feta cheese
4 eggs
2 tbs olive oil

Remove parsley leaves from stem and leave whole.  Divide into 2 piles and set aside.  Clean mushrooms and slice thickly.  Heat 1 tbs oil in medium nonstick skillet.  Add mushrooms and sauté until golden brown, about 10 minutes.  Remove from pan and divide in 2.  In a medium bowl beat 2 eggs well with a wire whisk.  Heat an 8 inch nonstick skillet or omelet pan over medium-high heat.  Add half of the remaining oil.  Add eggs and swirl around to cover bottom of pan.  When the eggs are almost set lay half of the parsley leaves on half of the omelet.  Top with half of the mushrooms and half of the feta.  With a spatula turn other half of omelet on top.  Leave in the pan another 20 - 30 seconds to finish cooking and remove to plate.  Can be put into 250F (125C) oven to keep warm while you make the other omelet...or just cover with a lid.  Oh yes - repeat for second omelet.  Serve, garnished with a few olives if you have them.  Serves 2 as a first course.

And that's it!  How simple!

Be sure to visit  Nami-Nami on Monday when Pille will have a round-up of all the herb-y delights!

Holy Buckets!  Time to get busy!

Please, please add your favorite euphemisms in the comments... I know I've only scratched the surface.

Maybe we can find something colorful enough that some people-who-shall-remain-unidentified could expand their vocabulary beyond f***.  Then, they'd only be saying it every 4th word (instead of every other).  Not that I'm offended...just bored...

Avocados in Omelets?

As usual, I sit down at my computer without a clue as to what's going to come out of my keyboard.  Kind of exciting isn't it? 

The one thing I know I am not going to write about is my favorite herb.  In looking back over past entries I realize that, when it comes to discussing the herb I prefer above all others, I am as fickle as a teenager.

Whichever herb catches my eye as I walk through the garden is the one that gets picked.

Whatever dish it goes into, assuming it turns out as planned (bien sûr!), is my favorite.

Hi, my name is Katie and I'm a food whore!  I'm in love with what is currently on my fork!

Fortunately, for my health and that of mon mari, I am an arrogant food whore.  I don't buy processed foods, because I can make it better (naturellement!) The fact that there's not a wide selection available here has nothing to do with it!  Really!

So what tickled my fancy when I was trying to come up with a simple starter?  Well, the tarragon was growing nicely; the chives needed trimming.... How about an omelet?  Mon mari had put a perfectly ripe avocado in the trolley without my noticing, so I had that to use....

I had no idea how healthy avocados are!  I knew they are high in monounsaturated fat (oleic acid) known to help reduce the bad cholesterol and increase the good.  As I started reading more about them on the World's Healthiest Foods site I was ready to send mon mari back to the market for more!

According to the article, avocados offer protection against both breast and prostate cancers.... equal opportunity - I like that in a fruit!
It's high in potassium, folate, vitamins B6, C, E, K and carotenoids (lutein, which is dear to me for eye health) plus it increases the absorption of carotenoids from other vegetables.  You really should read the article; then go buy avocados.

All that being said, my entry for Weekend Herb Blogging, this week back home with our beloved founder, Kalyn, of Kalyn's Kitchen, is:

Omelet with Avocado, Chevre and Herbs

1 small log chevre (goat cheese)
4 eggs
1 small, ripe avocado
2 tbs snipped fresh tarragon
1 tbs snipped fresh chives
2 tsp olive oil

With scissors, snip herbs, divide in 2 and set aside.  Remove avocado from shell and slice about 1/4 inch (.7cm) thick.  Reserve some slices for garnish. Cut 6 slices of chevre, 1/3" (1cm) thick.  In a medium bowl beat 2 eggs well with a wire whisk.  Add half of the herbs.  Heat an 8 inch nonstick skillet or omelet pan over medium-high heat.  Add half of the oil.  Add eggs and swirl around to cover bottom of pan.  When the eggs are almost set, lay 4 - 5 avocado slices on 1/2 of omelet, top with 3 slices of chevre.  With a spatula turn other half over.  Leave in the pan another 20 - 30 seconds to finish cooking, then remove to plate.  Can be put into 250F (125C) oven to keep warm while you make the other omelet...Oh yes - repeat for second omelet.  Serve, garnished with reserved avocado slices and some olives if you have them - a tarragon sprig would be nice.... some cherry tomatoes....

Pour a nice, chilled Spanish Rosado, take your plate out to the terrace, watch the sunset and ponder all of the wonderfully healthy things you are putting into your body.  Makes you feel good, doesn't it?
Don't forget the Salmon your roasting for your main course salad.....

And don't forget to stop by Kalyn's Kitchen on Monday for the complete recap of all the great recipes using herbs, vegetables and fruits.

Now, go buy some avocados!  Go on!  Avocados!

Tomato Olive Salsa: No Cilantro Allowed! (Okay, you can add it)

It is well established in the Herb Blogging community that I do not have the cilantro gene.  I have the 'OMG, what the H### was that!?!' gene.

The first time I tasted cilantro was in a salad.  It was back in the days of gainful employment and I was spending a few days R&R at a health spa.  I'm sitting at a large table of equally stressed out, "I'm getting in shape in 4 days or die trying" types .  I put a forkful of, what appeared to be a lovely salad, into my mouth and gagged.  I looked around the table.  Everyone else was oohing and aahing over their bowl of greens.  I started demanding asking if no one else had this horrible stuff in their salad that was clearly inedible, or if I had been singled out by some bizarre cosmic joker.  After a careful elimination process I isolated the culprit.  It's cilantro my table mates exclaimed!  'Isn't it wonderful?' they gushed.  'Don't you just adore it?' they cooed.  Once I made it clear that I was, shall we say, less than enthralled with it, they left me in peace...for the remainder of my stay.

Welcome to Weekend Herb Blogging where, once again, I am the only person who does not love cilantro.

This event was founded by Kalyn of Kalyn's Kitchen, who, I might add, is crazy about the stuff!

Why am I talking about cilantro when it is clearly not part of my kitchen garden?  To let the rest of the very small minority of the population without the gene know that Salsa can be made without it. 
Really.   
It can.
Honest.
There are other herbs that can be used, including two of my favorites: oregano and garlic chives.

Fresh Tomato and Olive Salsa

2 fresh, ripe tomatoes
2 tbs fresh oregano
1 tbs fresh chives
1/3 cup pitted green olives
1/2  - 1 tsp chili powder
1 tbs olive oil
1 tbs Balsamic vinegar
1/4 tsp sea salt

Roughly chop tomatoes.  Cut olives in half.  Snip herbs.  Put oil, vinegar and salt in small bowl, whisk to combine.  Add remaining ingredients and stir to combine.

I do make spicier salsas with chilies, but this one is simple, very fresh tasting and emphasizes the herbs.
Oregano is a perennial, Mediterranean herb  most commonly used dried, on pizzas, but is wonderful fresh; whole leaves tossed in salads, omelets, or salsas.  It's full of antioxidants and vitamins.  Try substituting for basil in anything.
Garlic chives, as a member of the allium family, have similar health benefits to onions and garlic, but a milder taste; perfect for adding raw to almost anything.  Both are easy to grow in most climates and soils.

Next question:  What do I eat the Fresh Tomato and Olive Salsa with?  My favorite is fish, specifically swordfish or tuna.  It's also good with egg dishes.  As my camera battery died before the fish was done I have no photo of the Grilled Swordfish - which was lovely, I might add.
But the next night I served the remaining salsa with mini frittatas for a starter.

Salami and Cream Cheese Mini Frittatas

1 oz (30gr) salami
3 eggs
1.5 ( 50gr) oz cream cheese or goat cheese
1 tbs fresh oregano
1 tbs fresh chives
1 tbs olive oil
butter/cooking spray
Tomato Olive Salsa

Roughly chop salami.  Butter or spray a non-stick muffin (tartlet) pan - one that holds 6 or use a silicone pan.  Divide salami and place in muffin cups.  Divide cheese and place on top of salami, a cube is okay.  Snip herbs and divide between cups.  Crack the eggs into a large bowl and whisk well.  Using a ladle or spoon divide eggs evenly between the muffin cups.  Bake at 400F (200C) for 12 - 15 minutes or until set.

This Weekend Herb Blogging is being hosted by Rachel of Rachel's Bite.  Please stop by her blog on Monday to catch all of the great recipes from foodies around the world.

Note to all cilantro lovers:  I did not mean to disparage your beloved herb.  Actually, I intend to give it another try next time I have the chance... maybe my taste buds are ready for something new!  Trust me, when I do try it---you'll hear about it!