Donna's Daily Dish
Inspiring people to create every day recipes
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Today is the official back to school day for children in my neighborhood. The days are beginning to feel like fall. I've noticed that the local grocery stores have field mums. With that in mind, there's a dish I make every fall and winter since it appeared in the April 1999 issue of Gourmet Magazine. The recipe is Swedish Turkey Meatballs with Egg Noodles. It's a good do ahead dish and I've even made it when I was still working in a school. It contains basic pantry items, but you'll need to make sure that you have on hand egg noodles, beef broth and medium-dry sherry. Instead of beef broth, check out Williams-Sonoma's beef stock concentrate. Right now it's not showing on their website, but as the fall season progresses, hopefully they'll have it back in stock. Update September 6th - This recipe from William-Sonoma was developed for a specific type of pan. When make I frittata's, I would cook the eggs and let them set a few minutes. Using a rubber spatula, I begin lifting the edges so as to the the raw egg mixture fills in under the cooked eggs. When I have just about all the raw egg under the setting frittata, I cover the pan to let then frittata finish cooking. I also put the frittata under the broil to ensure the eggs have cooked thoroughly. As I mentioned previously in this blog, our dog Daisy, is up before the sun is up these morning s. As much as I would like an omelette for breakfast, I need a cup of coffee to make anything more involved than oatmeal. With still more heirloom grape tomatoes left from my son, I wanted to use up the tomatoes before they spoiled. With summer winding down, I decided on another frittata using my some of my favorite ingredients would be delicious this morning. My son had a second harvest of grape size heirloom tomatoes. With this latest quart size bowl he gave me, I was a bit stumped has to what to make with them. As I had to work until closing Saturday night, again I needed something quick and easy to prepare. Searching through my folder of breakfast recipes, I came across one for a frittata from Gourmet Magazine, May 2001. The recipe, Tomato, Garlic and Potato Frittata sounded appealing for supper. I was also able to utilize the abundance of basil growing in my garden. |
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