Chard and Caramelized Garlic Quittata with a Sweet Potato Crust

26 08 2018


You may ask, “What the heck is a quittata?” Well my husband just coined the name after I made this dish which was not quite a frittata nor a quiche but something in between. Either way, it was absolutely delicious. What really made it was the Maple Balsamic Caramelized Garlic. OMG!! And to top it  off, it was a really beautiful dish as well. This would be great for a brunch. I served it as part of a celebrate summer harvest feast. Who knows, quittatas could become trendy.


4 sweet potatoes, about 2 – 21/2 pounds, peeled and cut into 1/4″ pieces

Olive oil

5 large eggs

3 heads of garlic, cloves peeled

1 tbsp. olive oil

1 tbsp. balsamic vinegar (I used a delicious dark chocolate balsamic)

1 tbsp. pure maple syrup

1 tsp chopped rosemary

1 tsp chopped thyme

Freshly ground black pepper

Sea Salt

3 cups grated sharp white cheddar cheese

2 heads chard, leaves removed, washed and roughly chopped

3/4 cup crème fraiche

3/4 cup heavy cream

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Baked Polenta with Kabocha Pumpkin, Greens, and Sage

26 03 2010

I love making polenta. It is easy and so versatile. If you make a big casserole of polenta, it can be made ahead and serves lots of guests. You really can’t go wrong. I had pumpkin and swiss chard and spinach to use up in my refrigerator so I came up with this dish. You could also use butternut squash and any braising greens you like. I added in a smoked gouda at the end which gave it quite a nice smoky flavor. My husband said it reminded him a little of bacon. Of course, if you want a milder flavor so that you can taste more of the sage, use shredded mozzarella instead. I wanted to feature EVOO’s Sage and Mushroom oil in this dish but I think the smoked cheese was too strong for it. I did roast the pumpkin in that oil and it gave off a great aroma. So I think I can refine this dish by taking out the smoky flavor and accenting more with the sage which goes so beautifully with winter squash. Read the rest of this entry »