Thursday, August 19, 2010

Dinner for Six

...because we live so far away and it's been difficult to get all our vacation times in sync.....it's been more than 10 years since my in-laws came to visit for an extended time. We're so excited.... they are staying with us for a month...hopefully enough for me to learn my mother-in-law's cherished family recipes...
They have their airline tickets... and are all set .... I'm frantically trying to get things ready.  New linens,  towels, cookware, flatware and a lot of other things are needed for the kitchen and bedrooms.  CSN  has a fabulous selection of dinnerware sets 

and a three section buffet server I'm eager to get.......really glad CSN offers free shipping.

There's so much to do and certainly it will be toxic as the day draws closer but we're thrilled they're coming!

Dinners will be for six---a sister from New Orleans and my sister-in-law from L.A. will be flying in too.....so... been hinting to hubby that I need a
                                            Kitchen Aid mixer or a Le Creuset in flame
                                                                       or cobalt, 
                                                         an immersion blender and
                            a kitchen torch for the crème brulee, halibut and steaks...
..... my wish list of items to buy from CSN keeps getting longer....... hubby will say I need to prioritize but ....problem is...I want them all!

Wednesday, August 18, 2010

Fish Frittata

My Spanish tapas cookbook got me so excited.  I saw a recipe for Torta Espanola/ Tortilla de Patatas--basically a potato omelet or frittata that reminded me of my Grandma's fish frittata. Her's  can't be beat.  She grew up during tough times so she was frugal in every way.  Whenever there was left-over fried fish, I remember her flaking it and adding sauteed onions and garlic. She'd mix in diced potatoes and raisins and pour beaten egg over it...creating totally new dish for the next meal!!
You might want to try this quick and easy frittata.
1 Tbsp garlic
1/2 cup minced onion 
3 Tbsp canola oil 
1 can tuna chunks, break up slightly
1 cup diced potatoes
1/4 cup diced carrots (optional)
1/2 Tbsp raisins
3 eggs, beaten 
salt and pepper

Saute garlic and onion in oil.  Next, add fish and potatoes and cook for 2-4 minutes till potatoes are slightly golden brown in color.  Add raisins and cook 30 seconds more.  Beat eggs, season with salt and pepper and pour beaten eggs over the sauteed fish-potato-garlic-onion mix.  Let the frittata cook for 2 minute or so till the eggs are set.  Flip over and serve with ketchup and fresh tomatoes. Enjoy!
Tuna is regarded by dietitians as a health food.  Like many fatty fish, it is packed with omega-3- fatty acids and proteins but is low on calories.  It also contains vitamins B and D.  Do you have creative ways of serving canned tuna?