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Giada's Frittata

This is an amazing frittata recipe was brought to us by Giada De Laurentiis via the Goodner family. It is incredible flavorful and can be amazing dish for breakfast lunch or dinner.

Frittata with Asparagus, Tomato, and Fontina Cheese

6 large eggs
2 Tbsp heavy cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
1 Tbsp butter
12 oz asparagus, trimmed and cut into 1/2 inch pieces
1 tomato, peeled and seeded
3 oz fontina cheese, cubed

Preheat the broiler. In a medium bowl, whisk the eggs, cream, salt, and pepper to blend. Set aside. In a 9 1/2 inch diameter nonstick, ovenproof skillet, heat the oil and butter over a medium flame. Add the asparagus and sautee until crisp tender, about 2 minutes. Add the tomato and sautee about 2 minutes longer. Pour the egg mixture over the asparagus mixture, and sprinkle the cheese over. Cover and cook over medium low heat until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Let the frittata stand for 2 minutes. Using a rubber spatula, loosen the frittata  from the skillet and slide the frittata onto a plate. Cut the frittata into wedges and serve.

Home Made Buttermilk Biscuits

This is the Goodner's biscuit recipe for fluffy home made biscuits. The real secret ingredient is a brand of flour from Tennessee called White Lily flour. However it is difficult to find outside of the south and other brands of self-rising flour work too. Visit the White Lily flour  website for more great recipes.

Helpful Hints For Biscuits
Flour is measured by Spooning into a measuring cup and leveling off. Sifting is not needed.
Mixing the liquid ingredients into the dry ones can be done effectively with a fork; do not overmix.
Knead dough gently on lightly floured surface, about 10 to 12 strokes.
Cut biscuits with a sharp edged cutter. Cut straight down without twisting cutter to insure tall, straight biscuits.

Ingredients:
2 cups Self-Rising Soft Wheat Flour
1/4 cup vegetable shortening (Crisco)
2/3 to 3/4 cup milk

Instructions:
Preheat oven to 500F. Place flour in mixing bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Blend in just enough milk with fork until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead gently 10 to 12 strokes. Roll out dough 1/2-inch thick. Cut with 2-inch biscuit cutter dipping cutter into flour between cuts. Press cutter straight down without twisting for straight-sided, evenly shaped biscuits. Place biscuits on ungreased baking sheet 1 inch apart for crusty biscuits or with sides almost touching for soft-sided biscuits. Bake for 8 to 10 minutes. Makes 12 biscuits.

Defending Rachael Ray

The gay community is divided in it's support of Rachael Ray. While I see the merit in both sides, I feel like her pros outweigh her cons. Personally, I think the gay community should embrace her and help rehabilitate her poor choices and eccentricities. I mean if we can still embrace Britney it would be hypocritical to shut out Rachael Ray.

Pros:
Has some easy and tasty recipes

Cons:
Sold her soul to Oprah
Married to a gay vampire
Makes bad hairstyle choices
Wears awkward skin tight long sleeve T's and jeans
Talks in food baby talk
Can seem cracky and robotic

Glad's Steamiest Chefs

As seen on Foodnetworkaddict, Glad is sponsoring a contest to vote for the steamiest celebrity chef to win a chance to have dinner with the winner among other things. I voted for Lieberman because he's cute, but I have no interest in him outside of the kitchen. I would rather have seen Tyler Florence, Tom Colicchio, or the Dean boys. Also on Foodnetworkaddict, was a rumor that Dave Lieberman has left the Food Network and is looking to create a casual dining restaurant in Los Angeles.