"frittatas" news and stories

Eggs are wonderful because they are such versatile ingredients and work in preparations from simple to complex, baked to fried, sweet to savory. More often than not, the simplest egg preparations will be the ones that we use most - scrambled eggs, fried eggs, poached eggs and boiled eggs - but with only a bit more effort, some really spectacular dishes can emerge. Omelettes, Souffles & Frittatas is about those slightly more complex preparations, which may take slightly more thought than a fried egg, but are wonderfully simple compared to most dishes.

The recipes for omelettes and frittatas are classical, but simple. The details on technique are easy to follow and the book offers helpful visuals. Although souffles may be approached with trepidation by many cooks, they are just as easy as the other dishes in the book thanks to the reassuring instructions. Recipes include White Chocolate Souffle with Raspberry Sauce, Artichoke and Red Onion Frittata and German Bacon and Potato Omelette.

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These days, just about every organization has a fundraising event centered around food, but it all started with the Pancake Breakfast. The Seattle Times offers four recipes: Swedish Pancakes, Dutch Pancakes, Buttermilk Pancakes, and Blueberry Pancakes.

Two books are under review this week. A recipe for Slow-roasted Martini Shortribs comes from Kathy Casey's Northwest Table, and a quick review of Barbara Fairchild's behemoth The Bon Appetit Cookbook.

At the farmers' markets, broccoli rabe (rapini) is coming into season, and you can make a Rapini Frittata with Mozzarella.