Rave Reviews Keep Pouring in for Camp Blogaway 2011



Bidding for Vintage Scout Shirt Starts Soon

 Hello Muddah, hello Foddah,                                   
I've just got back from Camp Blogga,
Camp was really quite amazing,
Smores & seminars & even some stargazing.

Hello Muddah, hello Foddah,
What a great time at Camp Blogga,
From the learning to the eating,
and especially the new friends I was meeting...

But seriously - last weekend I had the best time in a long time at Camp Blogaway, a weekend mountain retreat for food and wine bloggers.   From start to finish this was an outstanding combination of fantastic organization and leadership (thanks Patti Londre), great workshops, delicious food (duh), and super nice, fun people of like minds.

To pay homage to some of the camp sponsors, and with a tip of my sombrero to Cinco de Mayo, I've created this tasty, zesty, colorful, light, and versatile dish, perfect for any meal of the day, in front of a fragrant wood-burning fire in a mountain lodge, or on a sunny deck outside your own backdoor.

Fiesta Frittata with Watermelon & Avocado Salsa

Salsa:                                                                                  


Tip: Replace Tomatoes in Salsa with Watermelon!

 2 California avocados, peeled & cubed                            
3 cups fresh watermelon, cubed                                   
1 shallot, diced
1/3 cup fresh key lime juice
2 Tbsp. fresh mint, chopped
2 Tbsp. extra virgin olive oil
at least 4 splashes of hot sauce
S& P
Frittata:
2 1/2 cups peeled & cubed Idaho potatoes
1 16 ox. container liquid egg whites or equivalent
3 green onions, diced (green & white)


Potato Man Reaching for Refreshing Watermelon Mocktail

 1/4 cup fresh
cilantro                                                                 
2 Tbsp. olive oil
S & P to taste

For the salsa, in a bowl mix together the avocado, watermelon, shallots, and mint.  Whisk together the hot sauce, fresh lime juice, olive oil, and add S&P to taste.  Pour the dressing in the bowl and toss to combine.  Set aside for 20-30 minutes - enough time for all the different flavors to come together.

For the frittata, first steam or boil the potatoes until tender, then mash and cool them.  Mix the potatoes, eggs, diced onions, and cilantro together, then season with S&P.  Put 2 tablespoons of olive oil in a saute pan and heat to medium-high.  Add the frittata mixture to the pan and after the mixture begins to set on the bottom (about 3 minutes or so), put the lid on the pan and continue cooking about 8-10 minutes.  As soon as the frittata is nearly set, place the pan in your broiler at highest heat and brown the top, about 2 minutes.

For more camp info - http://campblogaway.com/

Need Key Limes for your favorite Latin recipes and Summer drinks? - http://www.melissas.com/Products/Products/Key-Limes.aspx   



Bidding for Vintage Scout Shirt Starts Soon

 Hello Muddah, hello Foddah,                                   
I've just got back from Camp Blogga,
Camp was really quite amazing,
Smores & seminars & even some stargazing.

Hello Muddah, hello Foddah,
What a great time at Camp Blogga,
From the learning to the eating,
and especially the new friends I was meeting...

But seriously - last weekend I had the best time in a long time at Camp Blogaway, a weekend mountain retreat for food and wine bloggers.   From start to finish this was an outstanding combination of fantastic organization and leadership (thanks Patti Londre), great workshops, delicious food (duh), and super nice, fun people of like minds.

To pay homage to some of the camp sponsors, and with a tip of my sombrero to Cinco de Mayo, I've created this tasty, zesty, colorful, light, and versatile dish, perfect for any meal of the day, in front of a fragrant wood-burning fire in a mountain lodge, or on a sunny deck outside your own backdoor.

Fiesta Frittata with Watermelon & Avocado Salsa

Salsa:                                                                                  


Tip: Replace Tomatoes in Salsa with Watermelon!

 2 California avocados, peeled & cubed                            
3 cups fresh watermelon, cubed                                   
1 shallot, diced
1/3 cup fresh key lime juice
2 Tbsp. fresh mint, chopped
2 Tbsp. extra virgin olive oil
at least 4 splashes of hot sauce
S& P
Frittata:
2 1/2 cups peeled & cubed Idaho potatoes
1 16 ox. container liquid egg whites or equivalent
3 green onions, diced (green & white)


Potato Man Reaching for Refreshing Watermelon Mocktail

 1/4 cup fresh
cilantro                                                                 
2 Tbsp. olive oil
S & P to taste

For the salsa, in a bowl mix together the avocado, watermelon, shallots, and mint.  Whisk together the hot sauce, fresh lime juice, olive oil, and add S&P to taste.  Pour the dressing in the bowl and toss to combine.  Set aside for 20-30 minutes - enough time for all the different flavors to come together.

For the frittata, first steam or boil the potatoes until tender, then mash and cool them.  Mix the potatoes, eggs, diced onions, and cilantro together, then season with S&P.  Put 2 tablespoons of olive oil in a saute pan and heat to medium-high.  Add the frittata mixture to the pan and after the mixture begins to set on the bottom (about 3 minutes or so), put the lid on the pan and continue cooking about 8-10 minutes.  As soon as the frittata is nearly set, place the pan in your broiler at highest heat and brown the top, about 2 minutes.

For more camp info - http://campblogaway.com/

Need Key Limes for your favorite Latin recipes and Summer drinks? - http://www.melissas.com/Products/Products/Key-Limes.aspx