Smoked Salmon, Arugula and Goat Cheese Frittata

Delicious!!!!!!!

Ingredients

  • For the Filling:
  • 2 tablespoons olive oil
  • 1 medium Vidalia onion, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 Yukon Gold potato, thinly sliced
  • Coarse salt and freshly ground pepper
  • 2 cups arugula, roughly chopped
  • 1 package of Smoked Salmon from Boston Smoked Fish Company, roughly chopped
  • For the Eggs:
  • 6 large eggs
  • 1/4 cup heavy cream
  • Coarse salt and freshly ground pepper
  • For the Topping:
  • 3 ounces fresh goat cheese, chopped
  • 2 tablespoons Parmigiano-Reggiano or Asiago cheese, finely grated (1/2 cup)

Directions

  1. Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes. Remove onions and add remaining tablespoon olive oil and 2 tablespoons butter. Add potatoes and season with salt and pepper. Saute until they begin to turn golden brown, about 4 minutes. Return onions to skillet in an even layer. Sprinkle evenly with basil and parsley.
  2. Heat broiler. Use a whisk to lightly beat eggs in a large bowl, then whisk in cream, and season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  3. Pour egg mixture into skillet. Cook, using a heatproof flexible spatula to stir and push egg from edges to center of pan so runny parts run underneath, until eggs are almost set (they should still be wet on top but otherwise set throughout), 2 to 3 minutes.
  4. Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula. Sprinkle evenly with Parmigiano-Reggiano cheese. Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.
  5. Gently run the spatula around the edges and underneath the frittata and carefully slide out of pan onto a plate. Slice into six wedges and serve hot, warm, or at room temperature.

Based on a recipe from Martha Stewart.

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.

 

 

Caper Stuffed Veal and Spinach Tomato Sauce

This is so delicious!!!

Ingredients

  • 1/4 cup drained capers
  • 2 tablespoons chopped fresh parsley
  • 1/3 cup dry bread crumbs
  • 1/3 cup Parmesan cheese (My addition)
  • 1/2 teaspoon anchovy paste
  • 4 tablespoons olive oil
  • 8 veal scaloppine (about 1 1/2 pounds in all)
  • Salt
  • Fresh-ground black pepper
  • 1 tablespoon butter
  • 1/2 cup red wine
  • 1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can) (Note: I used fresh assorted small tomatoes, halved)
  • 10 ounces spinach, large stems removed, leaves washed (I used 1 bag of fresh spinach.)

How to make this recipe

    1. In a small bowl, combine the capers, parsley, bread crumbs, anchovy paste, Parmesan cheese and 2 tablespoons of the olive oil. Use half for stuffing and half for sauce—my idea!
  1. Put the veal on a work surface and sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper over the meat. Put some of the stuffing near the bottom of each piece of veal. Roll the veal up loosely, enclosing the stuffing, and secure each piece with a toothpick.
  2. In a large deep frying pan, heat the remaining 2 tablespoons oil and the butter over moderate heat. Add the veal rolls to the pan and brown, in batches if necessary, for about 3 minutes. Remove.
  3. Reduce the heat to moderately low. Add the wine to the pan and cook, stirring to dislodge any brown bits that cling to the bottom of the pan. Stir in the tomatoes, stuffing, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a simmer. Return the veal to the pan. Cover and continue to simmer, turning the rolls once, until tender, about 25 minutes.
  4. Remove the veal from the pan. Add the spinach to the sauce and simmer until the spinach wilts and the sauce thickens, about 3 minutes. Remove the toothpicks from the veal rolls and serve the rolls with the sauce. Serve over noodles (my idea)

Based on a recipe from Food & Wine.

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.

 

Red Lentil Soup with Peas and Ham

I had leftover ham from Easter and I wondered if I could find a lentil and ham recipe. I did at Food Network Magazine. So delicious!!!

Directions

Heat the olive oil in a large pot over medium-high heat. Add the ham, onion and 2 tablespoons dill; cook, stirring frequently, until the onion is golden, about 5 minutes. Add the celery, carrots, potatoes, 1/2 cup water and 1/4 teaspoon each salt and pepper. Cover and cook, stirring occasionally, until the vegetables are just soft, 8 to 10 minutes.

Add the chicken broth, 1 1/2 cups water and the lentils; cover and bring to a simmer. Uncover and cook until the potatoes are tender and the lentils begin to fall apart, 12 to 15 more minutes. Stir in the peas, yogurt and the remaining 1 tablespoon dill. Ladle the soup into bowls.

How To Find The Right Dog For You And Your Dog

How much is that doggie in the window?
The one with the waggly tail
How much is that doggie in the window?
I do hope that doggie’s for sale. (Patti Page)

When I was a child I didn’t have a dog, but now that I have a dog, Freddy, a mini-labradoodle I am filled with child-like joy.

It was my wife’s idea to get a dog. Susan grew up with dogs. And had a dog of her own. When my daughter and son-in-law got a Goldendoodle puppy, Bella, the desire for a dog reared its puppy head again, so to speak. Danielle and Mike had visited with Bella a couple of days after Christmas 2012 and Susan was smitten. She wanted a dog, NOW. That’s me, Susan, and Freddy above.

This is Bella (above), Danielle and Mike’s Goldendoodle.

Susan went online and searched, mistakenly, for Labradoodles. Well, lo and behold, she found a breeder of Labradoodles in East Otis, MA. and she called. She spoke with the breeder and learned that a litter had just been born but all the puppies were called for already, except one. It was Freddy! Because of a recessive gene from his grandfather he turned out to be a mini Labradoodle. Well, that suited Susan even better as she preferred a smaller dog.

Freddy says, “They are totally focused on me.  The important thing is that they love me unconditionally.  Susan tells me that God loves me, too. I don’t know who that is. But, I do know that GOD is DOG spelled backwards. Wherever they are, I am. If they are at their desks, I am under their feet. When they are sitting on the sofa, I sit on their laps or beside them. They put a rug under the kitchen table, so that I can be comfortable when they are eating. We go out in the back yard several times a day. There is agility equipment, toys, balls, and Frisbees for me to play with and I have my own pool. They usually always take me with them wherever they go in their car.

“I have so much fun and Susan does, too! They say I am fast and smart and that I have the potential to be a champion.  We’ll decide whether to compete once I am more experienced. In the meantime, I am enjoying the classes and practicing at home. Susan and Bruce tell me they are proud of me and they want me to be the happy little dog, God, whoever that is, wants me to be. I sometimes think it would be fun to have a playmate, another dog in the house. I don’t know if Susan and Bruce are thinking of getting another dog, but I know this handy chart from PuppySpot would come in handy.”

Many thanks to my wife, Susan, who wrote much of the history of Freddy on her Blog, Stories About Susan.

And thanks to PuppySpot for contacting me about writing a Blog post for them. They write: “We are a community of dog lovers, committed to connecting the nation’s top breeders to caring, responsible individuals and families. We hold ourselves and our clients to the highest standards and aim to improve the life of each puppy, breeder and owner who joins our family.”

~~~

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.

 

 

Pappardelle with Pea Basil Pesto and Ricotta

Delicious!

Ingredients

  • 1 teaspoon kosher salt, plus more for pasta water
  • 1 pound spelt fusilli (I used DeCecco Pappardelle.)
  • 3/4 cup fresh or frozen and thawed peas
  • 4 cups packed basil
  • 1/3 cup pine nuts
  • 3/4 cup grated Parmigiano-Reggiano
  • 1 garlic clove, pressed
  • 1/2 cup olive oil
  • 1 cup low-fat ricotta
  • 1/2 lemon, zested and juiced

Directions

  1. Bring a large pot of water to a boil and add a large pinch of salt. Cook the fusilli/pappardelle until al dente, following package directions. Drain, reserving a few cups of cooking water.
  2. Add peas, basil, pine nuts, Parmigiano-Reggiano, garlic, and 1 teaspoon salt to a food processor and pulse to combine. Stream in olive oil and blend until smooth.
  3. In a small bowl stir together the ricotta, half the lemon zest, and the lemon juice.
  4. Add pesto to a large saute pan over low heat. Use a ladle to add small amounts of pasta water to loosen it. Add cooked pasta and additional pasta water as needed, tossing and stirring until coated.
  5. Divide pasta among 4 plates. Top each with a spoonful of lemon ricotta and a quarter of the remaining lemon zest.

Note

  • Recipe by Ali LaRaia, the chef and cofounder at The Sosta in New York City. Based on the recipe in Shape Magazine. I also made tiny meatballs that I added to the pasta.

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.

 

“Here am I, the servant of the Lord”

In church today we read and prayed:

Be merciful to me, Lord, for I am in distress;
    my eyes grow weak with sorrow,
    my soul and body with grief.
10 My life is consumed by anguish
    and my years by groaning;
my strength fails because of my affliction,
    and my bones grow weak.
11 Because of all my enemies,
    I am the utter contempt of my neighbors
and an object of dread to my closest friends—
    those who see me on the street flee from me.
12 I am forgotten as though I were dead;
    I have become like broken pottery.

~Psalm 31: 9-12

Susan turned to me as if to say, “This sounds like you.”

My body is tired. I suffer with stenosis and sciatica. I am in physical therapy. And my spirit is strong.

But I have my moments.

Will I have the strength to hike with my son in Colorado?

Will I have the strength to work in my garden?

Will I have the strength to stand in the kitchen and cook for Susan (Pictured here: salmon, her favorite)?

 

Will I have the strength to walk and stand for new portrait sessions?

When we returned home from church I read Psalm 39:

I said, “I will watch my ways
    and keep my tongue from sin;
I will put a muzzle on my mouth
    while in the presence of the wicked.”
So I remained utterly silent,
    not even saying anything good.
But my anguish increased;
    my heart grew hot within me.
While I meditated, the fire burned;
    then I spoke with my tongue:

“Show me, Lord, my life’s end
    and the number of my days;
    let me know how fleeting my life is.
You have made my days a mere handbreadth;
    the span of my years is as nothing before you.
Everyone is but a breath,
    even those who seem secure.[b]

“Surely everyone goes around like a mere phantom;
    in vain they rush about, heaping up wealth
    without knowing whose it will finally be.

“But now, Lord, what do I look for?
    My hope is in you.
Save me from all my transgressions;
    do not make me the scorn of fools.
I was silent; I would not open my mouth,
    for you are the one who has done this.
10 Remove your scourge from me;
    I am overcome by the blow of your hand.
11 When you rebuke and discipline anyone for their sin,
    you consume their wealth like a moth—
    surely everyone is but a breath.

12 “Hear my prayer, Lord,
    listen to my cry for help;
    do not be deaf to my weeping.
I dwell with you as a foreigner,
    a stranger, as all my ancestors were.
13 Look away from me, that I may enjoy life again
    before I depart and am no more.”

Okay. Not so dire as this. But I am at the age where I ask “What are you going to do with your time?”

I am going to get stronger. I am going to hike. I am going to garden. I am going to continue to cook. I am going to continue photographing people—-and birds and butterflies and streams and landscapes. In all that I do I am going to give praise to the Lord!

And the title verse in complete: “Here am I, the servant of the Lord; let it be with me according to your word.” Luke 1:38

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.