Tag Archives: potatoes

Frittata a la Mary

chef, cooking, recipe, homemade

This is Mary, Queen of Blue Eye.

I had the good fortune of spending last weekend with my family just outside Blue Eye, Missouri. I had heard my father gush for months over my Aunt Mary’s cooking, so you can imagine my delight not only to be able to eat her food, but to be able to record it. She was kind enough to let me invade her kitchen with my camera to capture a few gems for this blog. Today I’ll be sharing a brunch recipe I’m calling Frittata a la Mary. Her spin on this egg-based dish includes a bottom layer of shredded potatoes.

potatoes, frittata, eggs, breakfast, brunch, tomatoes, cheese, recipe, homemade

She began by browning some shredded potatoes.


After she browned the potatoes, Mary mixed 6 eggs with 1 cup of half & half and 2 tablespoons of butter and added that to the pan right on top of the potatoes. Then she added about 4 ounces of cheese, which needs to be gruyere or some kind of good melting cheese. She then added a special seasoning we call “the essence.”


potatoes, frittata, eggs, breakfast, brunch, tomatoes, cheese, recipe, homemade

She added the eggs, tomatoes and cheese.

potatoes, frittata, eggs, breakfast, brunch, tomatoes, cheese, recipe, homemade

Then baked it at 350 for 30 minutes.







After laying the tomatoes across, she added a little more essence and into the oven! Adding some final flourishes, this is what was served:

potatoes, frittata, eggs, breakfast, brunch, tomatoes, cheese, recipe, homemade

Frittata a la Mary


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Mustard and Herb Glazed Salmon

Some people like to eat healthy in the summertime because it’s beach season or whatever. I like to make eating healthy a game with cancer. I’m playing my hand, which is strong, so cancer’s going have to work hard to get me. With that said, I live in New York, so there’s no telling the amount of carcinogens that ravage me without me knowing. Because of this, I’m always upping the ante with cancer; my latest re-raise has been adding a serious amount of salmon to my diet. There is a lovely fish market in my neighborhood, so last weekend, we ventured in and purchased some fresh wild salmon. I also bought some yellow potatoes and some red potatoes, some shiitake mushrooms and asparagus for a side dish, which I had to start first for this meal:

Mix potatoes with olive oil, rosemary, thyme and sage. Then into a 450 degree oven.

After 20 minutes, add the mushrooms, then 10 minutes later, add the asparagus and garlic.

I rubbed the salmon with lemon, then topped it with a mixture of: 1 tsp olive oil, 1 tsp dijon mustard, 1 tsp whole grain mustard, 1/2 tsp rosemary, 1/2  tsp thyme, some breadcrumbs and a little parmesan cheese.

You can either take the side dish out or leave it in when you put the salmon in (depends on how well-done you like veggies), but the salmon goes in at the same temperature (450) for about 12-15 minutes. A little tip: just keep an eye on it, a minute or two can make or break the doneness of this delicate fish.

Top salmon with mustard, rosemary, thyme, breadcrumbs, and parmesan cheese (optional).

It’s silly that I captioned the photo “cheese (optional)” because everything on this blog is “optional.” I view all recipes as merely jumping off points, ripe for adjustments and modifications. I do hope you’ll view these recipes in a similar manner. Remember: Can’t nobody teach you how to do you; you just gotta do you.

Delicious + Healthy = WINNING!

Suck it, cancer.


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Sunday Brunch

In my house, breakfast reigns supreme. When we have the time, brunch is an event, and during football season, we always make the time. I use this inclusive “we” word loosely as I am only responsible for potatoes and presentation. At dinnertime, I’m typically the queen of the kitchen, but in the AM, my king takes over. He  does breakfast right. Below is a typical Sunday morning feast on 46th street.

Jared breaking eggs for french toast and to scramble. He mixes the egg with milk and cinnamon for the toast. There may be other steps involved. I'm generally asked to leave the kitchen.

Chop potato(es). Mix olive oil in a bowl with salt, pepper and whatever else you like. Coat potatoes in oil. Add sliced onions and chopped garlic and bake at 350 degrees for 40 minutes (stir halfway through).

He crusts the french toast in nuts, puts the heat on med-high, adds butter and frys those mothers up. BAM!

Lower the heat and grill up your bacon (turkey back in this case) until it's at your preferred level of crispiness.

















Scrambled eggs are pretty self-explanatory and no brunch is complete without berries (or mimosas!)

Just another delicious day in Astoria… What are your favorite brunch items?


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