I watched the Nano Revolution again on Thursday night. Fascinating programme. Apparently they have already started human testing on specific nano technology designed to target cancer tumors, this is mind blowing technology. They can now target the tumor without destroying healthy cells and give the tumor higher doses (20 fold) than possible before, that amount would have killed the patient before nanos were used. The Programme also covered regeneration, which they are hoping to test on humans in the not too distant future. That is regeneration of damaged skin, brain cells, teeth enamel, etc. I so wish people like Isaac Asimov were alive today to see their stories come true.
We had a fabulous lunch get together yesterday, it was wonderful to see everyone after all this time and it almost seemed like it was only yesterday, not 22 years ago. People said we hadn’t changed, we are often told that. Some of my friends hadn’t changed either, others definitely; wouldn’t have recognised them on the street. We got a tad lost on the way there, we had my laptop which has a GPS but Matt figured he knew better, we ended up in downtown Paris (not a big town) when we didn’t need to be there and found the bridge we needed to cross was closed so until we asked for directions we had no idea where we had to go. However, we got there in the end and thoroughly enjoyed ourselves.
At one point we were following a Lexus SUV with the license plate CALL ET which we thought was funny.
I have been distributing the MP3 of my broadcast all over the place, I am glad I have a copy of it as I didn’t hear it at the time, of course.
Today we have friends coming over for dinner so gotta get cracking. Although its no longer asparagus season, I thought these sounded great.
Asparagus Frittata with Creme Fraiche and Chives
Makes about 40 squares
Frittatas are flat Italian omelettes. In spring, they are made with seasonal vegetables such as young artichokes, tender asparagus, baby leeks or wild mushrooms. When cut into bite-size pieces and garnished with a little creme fraiche and spring chives, they make a tasty hors d'oeuvre.
6 large eggs
1/2 cup minced fresh chives
1/4 cup chopped fresh Italian parsley
1/4 cup grated Parmesan cheese
2 tablespoons half and half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
One 1-pound bunch fresh asparagus, trimmed, cut crosswise into 1/4-inch pieces
1/4 yellow onion, minced
1/3 cup creme fraiche or sour cream
Whisk eggs, 1/4 cup chives, parsley, Parmesan cheese, half and half, salt and pepper in large bowl until just blended. Melt butter and oil in heavy nonstick 10-inch-diameter omelette pan over medium heat. Add asparagus and onion and saute until asparagus is crisp-tender, about 4 minutes. Pour egg mixture over asparagus. Reduce heat to low; cook until edges are just set, about 3 minutes. Using heat-proof spatula, lift cooked edges of egg mixture and tilt pan so uncooked eggs run beneath. Continue cooking until egg mixture is nearly set on top, about 5 minutes.
Broil until just puffed and lightly golden on top, about 2 minutes.
Slide spatula under frittata to loosen; slide out onto cutting board. Cut frittata into 1-inch squares. (Can be made 1 hour ahead. Let stand at room temperature.)
Arrange squares on serving platter. Spoon dollop of creme fraiche atop each square. Sprinkle with remaining 1/4 cup chives and serve.
Recipe created exclusively for Cooking.com by Georgeanne Brennan.
Serving size = 1 square
Have a great weekend