How can you look at this apron and not be transported to a farmhouse in the idyllic countryside? I can’t. My Grandma Minnie made the best biscuits you could slather sweet churned butter on in this very apron, in the country kitchen of her South Georgia dairy farm. I asked her many times for her recipe, and all she could say is “you’ll have to watch how I do it.” Unfortunately, it all happened so fast and without measuring cups or tablespoons. And though it was a thing of beauty to watch her work the dough with those knowing hands, I will never be able to recreate those fluffy delicacies.
Nevertheless, I am my Grandmother’s granddaughter. And, while it is true that I reside in the city, I have recreated a little oasis of the country life I used to enjoy with her on summer vacation. I may not have a traditional country kitchen, but, my backyard is home to a pair of typical farm fowl. My large-breasted black mother hens , “Oprah “ and “Tyra” , deliver the most delicious fresh eggs every morning. One of my favorite things to make with them is a blender frittata.
I came up with this technique when my son Cole was younger and preferred to avoid leafy green vegetables. I cracked the eggs in the blender, tossed in some fresh baby spinach and whirled it into fluffy green eggs. Dr. Seuss would have been so proud.
It was so easy and delish, I began to experiment. Soon I was tossing in all the seasoning and vegetables I used to spend time chopping and sautéing. You will love the taste and presentation. No one but us will know how ridiculously easy it was. I know Grandma Minnie would be proud.
Yard Egg Blender Frittata
gather fresh eggs (8)
3 cloves peeled garlic
1/3 medium sweet onion
1/3 bag fresh baby spinach (2-3 cups packed)
fresh cracked pepper
½ block cream cheese (softened)
a tablespoon of olive oil for the pan
handful fresh basil, plus a sprig or two more for garnish
1 ripe tomato
1 cup fresh grated parmesan or asiago
Seriously toss EVERYTHING, except the tomato and ½ cup of the grated cheese in the blender. Whir until well blended and fluffy. Pour mixture into a well oiled 14” cast iron skillet.
Bake at 400 for approx. 15 minutes.
When frittata begins to set, remove from oven.
Sprinkle liberally with cheese. Arrange tomato slices and thin slices of onion. Sprinkle on the rest of the cheese.
Crack a little pepper on top. Finish in oven until firm.
I like to broil the top for a few minutes when it is almost done.
Garnish with a little fresh basil.
Serve to adoring friends and family.
LOVE YOU GALD YOU'RE BACK
in Behind the Scenes with Paula: The Making of “Paula Deen’s Easy Southern Favorites” on February 27, 2014 at 6:31 am
Hi Mrs.Deen my name is Crawford Moore a person who has been trough a lot in life. No one wants to give me a chance to show my greatness. Because I am a felon. I was raised in a life of crime and has since changed. I am afraid because I can not get a job due to my past. I have five wonderful kids that I can't support due to this. And I have no other choice but to live wrong because no one wants to help for my changes. I have gotten myself an education and all. Need help... Sincerely Crawford Moore 224 321 7466
Crawford Moore in Guests Spots and Green Rooms on February 26, 2014 at 8:41 pm
YEA! I am so pleased that you are not letting the world chose your path. Southern women to southern women, were too strong for that. See ya and many prayers, Cynthia Scoggins
Cynthia Scoggins in My Little Miracles on February 26, 2014 at 5:08 pm