Tart or frittata – whatever terminology you like, an eggy baked dish is hard to beat. It is forgivable, versatile, and perfect for breakfast, lunch, dinner, or anything in-between! This evening I planned to make one of our favorite leek & goat cheese tarts, but the leeks I had were past their prime. Some cauliflower, a lovely fresh onion, and a few eggs. If you have truffle salt – use it! If not a touch of truffle oil will do.

Ingredients:

• 1/2 head cauliflower
• 1 onion
• 5 eggs
• 1/4 cup milk
• 1 T. Dijon mustard
• 2 T. parmasean cheese finely grated
• Truffle salt

1. Heat the oven to 400 degrees. Trim the cauliflower from the core and cut into 1″ florets. Toss cauliflower with a bit of olive oil, salt & pepper. Roast for about 45 minutes, stirring occasionally.
2. Thinly slice the onion. Warm olive oil in a heavy pot over med to med-low. Add onion, salt & pepper. Cook for about 30-45 minutes, until carmelized and golden. Cook these slowly, no rush.
3. Once cauliflower is cooked but not mushy, remove from oven and cool slightly. Chop thinly when able to handle.
4. Mix eggs, mustard, & milk in a bowl. In a deep dish pie pan, scatter cauliflower evenly. Top with carmelized onions. Pour the egg custard mixture over the cauliflower evenly.
5. Bake at 375 for about 30-45 minutes. Top with another sprinkle of truffle salt and enjoy!

Ahh sweet potatoes! They are probably my favorite vegetable. So flavorful, so many ways to prepare them, and so healthy! In Toronto we made a delicious batch of sweet potato gnocchi, then topped it with an indulgent Dolce Latte (a type of blue cheese) sauce. The champagne was certainly a great addition! Read the rest of this entry →

The final item from our fantastic Toronto Tapas Night makes its appearance! These were very darling little phyllo rolls, stuffed full of spinach and hints of blue cheese. Many other cheeses could be substituted to make it more appealing to a picky eater or to simply change the flavors. Enjoy! Read the rest of this entry →

This tortilla was another ingredient for our Toronto Tapas night extravaganza! Delicious hot or cold, we served with a delicious spicy red pepper sauce that my friends had on hand. This is great any time of the day!

Ingredients:

• 1 lb. potatoes, cut into slices
• 1 T. olive oil
• 7 scallions finely chopped
• 1/2 – 1 t. paprika
• 1 garlic clove, crushed
• 1/2 red serrano chili, seeded and finely chopped
• 6 eggs, lightly beaten
• salt and pepper

1. Preheat the oven to 350 degrees.
2. Steam or boil the potatoes (I always steam potatoes rather than boil – for mashed or any other variation – but do what you prefer) until they are knife tender but just before they fall apart. Remove them from heat.
3. In a large, oven proof saute pan, cook the scallions, garlic, paprika, and chili for about 5 minutes or until fragrant and softened.
4. Arrange the ingredients in the saute pan to evenly cover the bottom, the carefully arrange the potato slices over the onion mixture so they overlap but do not form on large glob. Turn the heat to high and pour the egg mixture over the potatoes.
5. Once the sides have set and the top is a bit bubbly (just ~2-3 minutes), transfer the pan into the oven. Cook ~15 minutes until a knife comes out clean and eggs are completely cooked through.
6. Flip the entire tortilla onto a plate so that the bottom of the pan is now that top of the dish. Enjoy hot or at room temp. Serve with a spicy salsa or red pepper sauce!