Friday Food Find: Frittata with Arugula & A Citrus Vinaigrette

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I wish I could say I made this dish myself; but I didn’t.  It is a frittata with baby arugula and a citrus vinaigrette.

Recently I met my sistah-friend Kelly at 24 Diner in ATX.  It was her birthday and she wanted to eat somewhere close to our ideal shopping destination, Anthropologie; which was just across the street.

Not wanting to get too full (we were going to try on clothes afterall), I decided to order the Feta and Tomato Frittata.  

Let me just say it was fluffy, salt and peppered perfectly and had slight crispy edges.  Just on top and in the center lay a few handfuls of baby arugula that had been dressed with a tart lemon vingaigrette.  

The combination of flavor and texture exploded in my mouth like dynamite; bite after bite.

While chatting away between explosive mouthfuls I wondered aloud, “How may eggs are in ths frittata?”  

So I asked the waiter.  He said, “I think six.”  

“Whaaaatttt!” we exclaimed.  Both Kelly (who had also ordered a frittata) and I looked down at our almost empty plates, looked back up at each other and said, “OMG!”

Kelly said, “Why did you have to ask?”

Let’s face it, six eggs is a shitload - in one sitting and for one person.  

Needless to say, we did try on clothes with tummies a little fuller than anticipated. We both agreed, though, that our frittatas were some of the best we had ever tasted; and almost finished. Thank you 24 Diner for provided my more than ample Friday Food Find.

p.s. Notwithstanding, Kelly found a most flattering, rockin’ body birthday outfit.
p.s.s.  You know, us girls, always do!

 

Edible Flowers from the Garden; Winter's End

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This week I’m having my last affair with our garden’s edible flowers.  And not just any flowers; but the flowers that come from lettuce & greens.  

They are simply, from left to right:

Red Leaf Lettuce • Pak Choi • Broccoli Rabe • Arugula

While the Red Leaf flowers closed after one day the others still stand on my supper table. Their delicate nature is leaving them a little worse for the wear.  

But they’ll be there for a few more days so that I may enjoy and pick a flower to pop it into my mouth.

Simply for the pleasure of tasting the end of a lettuce and greens Winter season.

Friday Food Find: Arugula Flowers

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While SXSW 2013 is going on I’m basking in the great weather here at the casa and pondering all the different ways I can use arugula flowers.

That’s right arugula flowers.  It’s what happens when you let your home-grown arugula go to seed - then flower.

Right now the bees are surrounding the flower tips.  With their droning bzzzz it sounds like they are warning me off this long awaited treasure.

And a treasure it is; I won’t be detoured.  

I took some scissors out to the garden this morning and playing nice with the bees I had my share of flower pickings.  

The arugula flower flavor is much like it’s leaves; a bit of spice with a lingering sweet note. With a winter white color and aubergine veins flowing throughout, it’s a perfect accoutrement to a salad, protein (meat or fish) or garnish. Using arugula flowers in any number of dishes just makes me happy!  

Enjoy your Friday Food Find!

p.s. Arugula is also called rocket or roquette.  So our arugula flowers could then be named rocket or roquette flowers.  Your choice!

Friday Food Find: The Biggest Mandarin in the World

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Recently I found myself walking around the market perusing the produce. I felt a tap on my shoulder, turned around and saw a person with a huge orangy & bumpy piece of citrus in hand.  “Miss, would you like to try a piece?” he said.    But of course, I chimed back.  He handed me a segment.  I took it, placed it in my mouth and bit down.  Immediately there was a burst of bright sunshine; rays of sweet juice exploding in my mouth.  I think I may have found nirvana.

Who knew that it could happen with a sweet not so little piece of citrus: the biggest madarin in the world.

 The Sumo.  

It can be found in local markets such as Whole Foods and Central Market.  Check it out because they won’t be in the markets for long.  

If you are feeling a bit daring and rather than going for the easy peel, slice the Sumo and sprinkle a little cinnamon over the flesh.  It’s delish.