Make your mom happy this Sunday, make her a delicious brunch. A frittata is almost as quick to make as scrambled eggs and you can use leftover vegetables that you have on hand.
These intensely flavored layers of vegetables stack up a rainbow of
benefits: antioxidant, antiviral, antimicrobial-but certainly not
antigastronomadic (gastronomadic is a word invented by the
French chef Careme to describe tourists who are lovers of regional food
specialties). Bake these in custard cups and think of Provence.
Delicious hot, cold, or in between.
"Frenching," or splitting beans lengthwise, adds a refined touch to a
rather common vegetables; you can make this dish doubly elegant by
using a combination of fresh green and yellow (wax) beans. Roasted
garlic melts into a sweet, flavorful sauce enriched with the
heart-healthy properties, and flavor, of extra-virgin olive oil.
Happily the sauce can be made ahead of time, reheated briefly, and
tossed with the beans.
Bulghur is wheat thatýs been steamed, dried, and cracked. "Fine"
bulghur is used in tabbouleh; the coarser variety goes into pilafs such
as this. Ancient Chinese doctors believed the woodsy morel was a tonic
to the stomach and regulated gi, the flow of vital energy.
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Here is a list of wines all from Spain, and menus from restaurants in Brooklyn where a crew of us did a food / wine crawl through Carrol Gardens and Williamsburg recently