Unicorn (Unicorn@Indenial.com)
Tue, 28 Sep 1999 03:17:10 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Laura says "Here's a big groan I picked up from Reader's Digest
in a section called "Laughter, the best medicine" I hope you enjoy
this as much as I did. As soon as I read it I thought of you and the
World Wide Recipes Groan-O-Meter.
A couple of clams were eating chocolate bars while two fish watched.
"Did you see that?" one fish said as the clams finished their treat.
"They didn't offer us a single bite!"
"What do you expect?" replied the other. "They're two shellfish."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This Italian-style "omelette" is an elegant way to serve breakfast or
brunch. You can safely double this recipe, using a larger skillet, if
you are feeding a crowd.
Asparagus Frittata
1 lb (500 g) fresh asparagus, washed, trimmed
of tough ends, and cut into 1 inch (2 cm) pieces
2 Tbs (30 ml) olive oil
2 to 3 shallots, finely chopped
6 eggs
1/2 cup (125 ml) Parmesan cheese
1/4 cup (60 ml) shredded basil leaves
Salt and freshly ground pepper to taste
Cook the asparagus in enough boiling salted water to cover for 2
minutes. Drain and rinse under cold water and set aside. Heat the
oil in a heavy non-stick 10 inch (25 cm) skillet over moderate heat.
Saute the shallots until translucent, about 3 to 4 minutes. Add the
asparagus and saute an additional 2 minutes. Combine the remaining
ingredients in a bowl and beat to thoroughly combine. Pour the egg
mixture into the skillet and cook, scraping the sides and bottom
occasionally with a spatula, until the bottom has set. Place the
skillet under a preheated broiler until the top has set. Be careful
not to burn the top. Invert onto a serving platter and cut into
wedges to serve. Serve hot, warm, or at room temperature. Serves 4.
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