Frittata - WBRC FOX6 News - Birmingham, AL


David Mashburn, Good Heat Chef, Classic on Noble
Noble Salad

1/2 cup sugar
1/4 cup cider vinegar
1/4 cup red wine vinegar
1/2 cup oil
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/3 teaspoon paprika
whisk together
1 bag of leafy mixed greens
sliced strawberries
crumbled Bleu cheese
candied pecans
sliced green apples
Toss greens, pecans and cranberries in dressing, then top with cheese, strawberries, blueberries and apples.


12 large eggs
1 1/4 cup half and half
1 1/2 tablespoon butter
1 1/2 tablespoon of extra virgin olive oil
1/2 cup grilled corn
8 pieces of grilled asparagus-sliced
2 each medium grilled Portobello mushrooms-sliced
1/4 cup sliced scallions
1/4 cup sundried tomatoes
1 cup prosciutto cotto (cooked ham)
1 cup shredded Asiago cheese
salt and pepper to taste
Whisk eggs, half and half, cheese, salt and pepper in bowl.  Coat frittata pan with oil and butter, then add egg mixture.  Stir in corn, asparagus, mushrooms, scallions, tomatoes and prosciutto cotto.  Cook over medium heat on stove top until center is almost set (18 mins).  Move pan to oven and broil until browned (2 mins).  Remove and cool to warm, then serve from skillet in slices.

Roasted Fingerling Potatoes

2 pounds fingerling potatoes
6 cloves garlic <>, cracked away from skin
2 to 3 tablespoons extra-virgin olive oil <>
2 tablespoons fresh rosemary leaves, chopped
Salt and fresh ground black pepper

Preheat oven to 450 degrees .
Halved potatoes and place onto a cookie sheet. Combine them with cracked cloves of garlic <>. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.  Place potatoes on center rack of oven and roast 20 minutes, until just tender.

GDA Cooking - March 4, 2013

Powered by Frankly