Tag: taste

We Won! Food Wishes Takes Down Two Taste Awards

Thanks to you, we‘re happy to announce that Food Wishes has
won two Taste Awards! We were a finalist in two categories, “Best
Food Program: Web,” and “Best Home Chef in a Series,” and took home both
prizes.

A sincere thank you to everyone who took the time to vote.
I’ve said it before, but no food blogger anywhere enjoys such overwhelming
support from their audience. You‘re the best!

The Tuna Melt – Open Face, Insert Hypocrisy

If you watch as much food television as I do, then I’m sure
you’ve heard a celebrity chef or two, pontificating about the horrors of
combining cheese and fish. They say it’s never acceptable, no exceptions, never,
ever.

Of course, after the show ends, they have a couple beers and
head for their favorite late-night diner, where they enjoy delicious tuna
melts. Those hypocritical bastards. I’m not saying to start pouring nacho
cheese sauce over your sautéed sand dabs, but when it comes to food, it’s best
to never say never.

As I mention in the video, this will only be as good as your
tuna, so use something nice. You know I’m a Tonino man, but any imported,
olive-oil packed brand should work fine. By the way, I enjoy the classic,
toasted sandwich-style tuna melt a great deal, but this open face version is a
little easier to execute, and perfect for larger groups, since you can fit a
bunch on a pan.

Whether you use my formula or embellish to your tastes, I
really hope you give these a try soon. And, if you know any celebrity chefs,
invite them over and see if you can get them to admit this totally works.
Enjoy!

Ingredients for 2 large tuna melts:

2 thick slices of Italian or French bread

2 tbsp soft butter

6.5 oz jar of oil-packed tuna, drained

2 tbsp small diced celery

1 tbsp minced green onion

2 tsp capers

1 tsp hot chili sauce or other hot stuff to taste

salt and pepper to taste

2 tbsp mayonnaise, or more to taste

about 1/3 cup shredded or crumbled fresh mozzarella

1/4 cup shredded sharp cheddar cheese

cayenne to taste

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Baked Spanish Tortilla with Potato, Bell Pepper, Onion, Kale, Tomato, and Feta

by Pam on January 26, 2014

I grabbed what I had in the refrigerator and adapted this Martha Stewart Spanish Tortilla ^[1]recipe. I sautéed the onions, pepper, with the potatoes until tender and golden brown then added the kale for a minute or two. I turned off the heat and added the egg mixture along with the tomatoes and feta. I placed it in a preheated oven for 12 minutes. It turned out light, fluffy, and so flavorful. I was particularly happy that the bottom wasn’t overcooked – yay! I loved the tender potatoes with the sweetened onions and tomatoes mixed with the fluffy eggs and salty cheese. It was a great combination of flavors and textures and my husband and I both loved it.

Preheat the oven to 375 degrees.

Heat the olive oil in an OVEN PROOF pan over medium heat. Add the onion, bell pepper, and potato slices to the hot skillet. Season with sea salt, freshly cracked pepper, cayenne pepper, and garlic powder, to taste. Cook, stirring often, for 10-12 minutes, or until tender and golden brown. Add the kale and cook, stirring often, for 2 minutes then remove the skillet from the heat. Add the egg mixture along with the tomato halves and feta cheese. Season the top with sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 12 minutes or until light and fluffy. Don’t overcook. Remove from the oven then slice and serve. Enjoy!

Print^[2]

Save^[3]

Baked Spanish Tortilla with Potato, Bell Pepper, Onion, Kale, Tomato, and Feta

Yield: 4

Prep Time: 10 min.

Cook Time: 25 min.

Ingredients:

1 tbsp olive oil
1 small sweet yellow onion, sliced thinly
1/2 yellow bell pepper, sliced thinly
1 russet potato, sliced thinly
Sea salt and freshly cracked pepper, to taste
Cayenne, to taste
Garlic powder, to taste
1 cup of kale, chopped finely
8 eggs, mixed well
1/2 cup grape tomatoes, halved
Feta cheese, to taste

Directions:

Preheat the oven to 375 degrees.

Heat the olive oil in an OVEN PROOF pan over medium heat. Add the onion, bell pepper, and potato slices to the hot skillet. Season with sea salt, freshly cracked pepper, cayenne pepper, and garlic powder, to taste. Cook, stirring often, for 10-12 minutes, or until tender and golden brown. Add the kale and cook, stirring often, for 2 minutes then remove the skillet from the heat. Add the egg mixture along with the tomato halves and feta cheese. Season the top with sea salt and freshly cracked pepper, to taste.
Place into the oven and bake for 12 minutes or until light and fluffy. Don’t overcook. Remove from the oven then slice and serve. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Martha Stewart

References

^{^} Martha Stewart Spanish Tortilla (www.marthastewart.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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