Thursday, November 12, 2009

Lunch From Around the World

Yesterday was Veterans' Day, and I had the day off from school - what better reason than to host an intimate lunch with family. All guests were asked to bring a dish that was from a different country. I chose Spain and decided upon a couple of easy-to-make items. I started out with Elle's Chevre dip ( which has now become a request at every party of mine. Adding to the appetizer menu, I tore a page out of Nuria's blog ( and deconstructed her Aphrodisiac salad into an appetizer. My contribution to the main course menu was a potato and spinach fritata loaded with good flavor from sundried tomatoes and Serrano ham.  Here are the recipes...enjoy!

Deconstructed Aphrodisiac Salad
Potato Discs

4 large russet potatoes
1/4 lb Serrano Ham
Olive oil
Salt and Pepper to taste

Accompanying Salsa
1 avocado
1 large red onion
2 tomatoes on the vine
3 tbsp good olive oil
Juice of one lemon
Salt and Pepper to taste

Slice the potatoes into one inch discs and boil in salted water until medium tender.  Remove from boiling water and place on a greased baking dish. Sprinkle with good olive oil, salt and pepper.  Bake at 350 degrees for 35 minutes (turning them halfway).  Serve on a large platter, golden side up.  Place a generous piece of Serrano ham on each piece, then drizzle again with olive oil.  Serve with a mixture of tomatoes, red onion, avocado and mint that has marinated in olive oil and lemon juice.

Spinach and Potato Frittata
1 bag fresh baby spinach
1 large russet potato 
1 large yellow onion
5 strips of bacon

3 cloves of garlic

10 large eggs
2 tbsp sundried tomatoes
Chevre goat cheese

2 tbsp cream
Salt and pepper to taste

Peel and dice the potato and pop it into the microwave with a bit of water (covered) for 4 minutes.  In a oven-safe sautee pan, fry the bacon until medium-crisp.  To the renderings, add the onion and garlic and sautee until golden.  Next, add the cooked potatoes, stirring as they cook to ensure golden deliciousness on all sides. Add the spinach to the mix and cook until wilted (lower the fire if necessary) and then add the sundried tomatoes. Sprinkle with salt and pepper to taste.  Once all ingredients have been combined on the sautee pan, spread them around to cover the pan and add dollops of goat cheese and turn the fire off.

In a separate bowl, beat the 10 eggs and incorporate the cream.  Season with pepper (no salt...makes the eggs runny and there is enough salt in the sauteed mixture).  Pour over sauteed ingredients and turn the stove on to medium, until eggs seem to set.  Finish the dish off by putting it in a 350 degree oven for 25 minutes.

I served this with Harry and David's red onion and pepper reslish.

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