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Friday, September 9, 2011

Breakfast at the Beach

Wouldn't you love to have breakfast with Giada de Laurentiis (of Food Network fame)?   No?   Then how about just eating her food?  That's what we did Saturday, when we were at the beach with some dear friends. 

I made Giada's Egg White Frittata with Lox and Arugula,  from Giada at Home, a lovely cookbook that embodies the Italian philosophy that the ingredients star in the food, not the technique.  Throw in a little California vibe, and that's Giada's cooking.  Simplicity, freshness and brightness reign. 

The frittata was light, with lemony and smoky notes from the salmon.  With a bagel, and sliced yellow heirloom tomatoes,  and with said friends and a sunny view of the bay from their kitchen window?  Heaven.

We also enjoyed another winner from the same cookbook, Stuffed Baby Peppers (you can buy a big bag of mini red and yellow peppers at Costco), for an appetizer the next evening.  Healthy, tasty and beautiful, this recipe was a hit with all ages.  Thanks to my fellow blogger, who posts at, for making this recipe for all of us to enjoy this weekend. 

Cooking in the Moment by Andrea Reusing was up again this weekend when I made Green Cabbage Salad with Escabeche Dressing.  The salad was especially good because the cabbage was fresh from the organic farm, but the real star was the dressing, an easy vinaigrette using fresh lime juice that was interesting and refreshing.  It would be good on any light salad.

Egg-White Frittata with Lox and Arugula, adapted from Giada de Laurentiis, Giada at Home

8 egg whites, room temp
1/2 cup heavy cream
grated zest of one lemon
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
6 oz. lox or smoked salmon, chopped into 1/2 inch pieces
2 Tablespoons olive oil
2  or 3 oz. (2 packed cups) arugula
1 garlic clove, minced

Preheat oven to 350 degrees. 
Whisk egg whites until fluffy.   Whisk in the cream, lemon zest, salt and pepper.  Stir in the chopped salmon. 
Preheat an ovenproof, non-stick 10 inch skillet.  Add the olive oil.  Saute the arugula and garlic about 1 minute, stirring.  The greens will wilt and collapse.
Add the egg mixture to the pan, and cook over medium heat without stirring, about 4 minutes.
Put the skillet in the oven for 10 - 12 minutes, until the frittata looks set.
Can serve from the pan, or slide out onto a platter.

Escabeche Dressing, adapted from Cooking in the Moment, by Andrea Reusing

1/2 cup fresh squeezed lime juice
1/3 cup apple cider vinegar
1 Tablespoon plus 1 tsp. kosher salt
1 tsp. sugar
2 Tablespoons extra virgin olive oil

Whisk together all ingredients.  Serve over chopped cabbage, carrots and radishes, or any greens.

Get some cookbooks at our Library, and get cooking.  Let me know how it goes...

Diane Whitman
Reference Librarian

1 comment:

cosmaticbeauty said...

thanks for share the recipe.....i follow it