Knowing the holidays are upon us, it’s time we organize and plan our menus to reflect this festive time of year of giving and eating. From now until New Year’s, I’m introducing a series of fresh and healthy dishes for the holidays. Some recipes are reinterpretations of classic recipes with a healthy twist. Other recipes are new ideas to serve with traditional classics. The festive holidays are no different then the rest of year, for we should all strive for a healthy and balance lifestyle everyday.
Six months since starting this food blog, writing about food has become an unexpected newfound passion. The topics in my mind about food are as diverse as the spices on earth. Let’s talk from morning to night about ingredients, the environment, health, food, nutrition and recipes… on another day. This week there is little time for an all day conversation about these ravenous topics. As this post is being written, a silent prayer is being chanted: “Please, God, let this food post about the Chicken Dill Salad be short and savory. Taxes need to be filed, a design proposal, dinner for tonight that I have no idea…”
Viola, prayer granted! As this is a quickly written post, so is the recipe.
Does this recipe look crazy or tastefully coordinated? It was a well thought out experiment, because green compliments orange. The difficult decision was determining which big cheese to add to the frittata. Ricotta was too salty for the dish. Comte would have competed with the other flavors. Fresh mozzarella is a mild cheese with an overvalue taste (For example, a macaroni and cheese recipe with more than four cheeses, including mozzarella, is showing off gooey numbers. The strategy is the masterful coordination of three to four chesses to create a creamy, sharp taste). A short trip to a store’s cheese department helped finalized the decision. The sales clerk offered a few suggestions of cheeses that would’ve naturally dominated the dish. Concerned about choosing too strong of a cheese, mozzarella was about to be the winning choice, again. That’s when it was suggested to try a young fontina cheese, instead. It’s another mild cheese, with a little more flavor. A winning cooking strategy demonstrating a brilliant coordination skill, young fontina paired well with the spinach and the sweet potatoes.
Learned about a last minute invitation to a potluck on the same day as the event. Luckily, it was in the morning, but the week’s menu was already planned. Our dinner became a gift to the host. When we arrived, it was discovered it was a vegetarian affair. Needless to say, this dish had all the sinful pleasures: cream, chicken and cheese. The roasted asparagus and the fresh herbs were the only honest ingredients. It was also the first empty bowl amid the other righteous dishes.