The egg holidays are here! March 27, 2013

Filed Under: rosemary roasting blend - Sue Fuirst @ 8:57 pm
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Passover and Easter are all about the egg:  roasting, boiling, coloring, finding.  How about a nice frittata to highlight the season?  Perfect for Easter brunch or a brisket-weary Passover meal .


basic vegetable frittata

6 large eggs

3 tablespoons cream, half and half or milk

¼  teaspoon Basics Fuirst Rosemary Roasting Blend

3 Tablespoons butter, oil or non stick spray

½ onion, diced – leek or scallions work too

1 small potato, cooked and then cut into ½” cubes

1 cup diced vegetables – broccoli, asparagus, spinach, mushrooms – your choice

¼ cup grated cheese


Preheat broiler.

In a small bowl whisk together the eggs, cream and Basics Fuirst Rosemary Roasting Blend.

Heat a large non-stick skillet over a medium flame.  Add 1 tablespoon of butter.  When butter foams, place onions in pan and sauté for 5 minutes.  Add potatoes and vegetables and cook for an additional five minutes.  Melt remaining butter in pan.  Pour in egg mixture.  Stir gently to combine eggs and vegetables.  Let cook until eggs begin to set and the edges look cooked.  Top with grated cheese and place under broiler until cheese melts and turns lightly brown, about 2 minutes.

Slice into wedges and serve.  Serves 4.

Ask and ye shall receive an asparagus kugel for Passover March 21, 2013

Filed Under: food chatter - Sue Fuirst @ 3:12 pm
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passover asparagus kugel


1 lb medium asparagus spears, snapped at the ends, stalks peeled, cut into 1” lengths

1 onion, diced

2 Tbsp olive oil

5 pieces of matzo

6 eggs

1 tsp fresh tarragon, chopped

1 tsp kosher salt

½ tsp ground white pepper

½  cup grated parmesan, optional for those who don’t keep kosher.


Preheat oven to 350°.   Oil a deep dish pie plate or 9×13 glass pan

Bring a small saucepan to boil.  Add asparagus and simmer for 3 minutes.  Remove from heat and drain.  Plunge into cold water and drain again. Set aside.

Crumble matzo into a bowl.  Cover with hot water and set aside for 5 minutes.

Heat olive oil in a skillet over medium heat.  Add onion and cook until soft, about 5 minutes.

Beat eggs in a large bowl.   Drain matzo and add to eggs.   Mix in asparagus, onion, tarragon, salt and pepper.  Mix in parmesan, if using.

Pour batter into prepared pan and bake for 30 minutes.  Slice into wedges and serve.  Serves 6-8.