Wednesday, November 9, 2011

Taking a walk on the Bruce

Early this morning, I awoke and once again prepared to hit the trails.  On this particular morning, I would ride into Queenston Heights, where my dad and I would set out along the Bruce trail. Dad would only be able to join me for a few km in, and then I would be left to travel onwards while he returned home. The morning proved to have good weather, with the sun just starting to rise, and a slight breeze coming in from the south east.
It was so nice to get back onto a trail, with a full day ahead of me to walk at leisure.  The Bruce trail is nestled along the green belt, which goes from Niagara up to Tobermory. Its length is about 800km this time around, I would only cover the first 22km.  Dad and I have been putting our heads together, Trying to figure out a time next year to walk the Bruce in its entirety. Stay tuned!

Below is a collection of photographs from my day.

Start of the Bruce, Queenston Heights

Josie and I

About to descend a muddy little hill

Crossing into private property

Leaves crunching beneath my feet as I walked

Caramelized Onion and Mushroom Frittata

Golden and scrumptious frittata!

This week has brought me back into the kitchen.  It was time to re-don my apron, pull some ingredients together and make something delicious. The result? An extraordinary frittata.  It turned out so well, that the whole thing was gone within 30 minutes of it coming out of the oven! I've never received so many compliments, the highlight being that I could sell my frittata in a restaurant. Woop! It was my first time making caramelized onions, which isn't as daunting as I had thought, but does require a little extra time to make.

So here it is, to share with whoever comes across it.  I hope it is as delicious to you as it was for my family.

Caramelized onion and Mushroom Frittata

2 medium onions, sliced or chopped
2 Tbsp olive oil

8-10 (or more) mushrooms, washed
8-10 sundried tomatoes 
salt and pepper, to taste

8 eggs
1/4 - 1/2 cup aged cheddar, grated or cubed

Preheat oven to 375F.

Heat oil in a pan over medium-medium high heat.  Add in onions.  Make sure onions are all coated with the olive oil. Once onions are coated, spread them evenly over the bottom of the pan to let cook, stirring occasionally. After about 10 minutes of cooking, sprinkle on a little salt, and continue to let cook. (You may also add a pinch of sugar to help with the caramelization process, this is optional).  A good trick I learnt was to add a little water to the onions to help keep them moist.  Your onions will want to cook for about 30 minutes or more. Depending on how sweet/caramelized you want your onions will depend on how long you cook them for. As the onions proceed into caramelization, they will begin to stick to the pan, requiring you to scrape the pan more often. What you are looking for a rich brown colour in the onions. 

Once the onions have caramelized to your liking, add in the mushrooms. Stir occasionally. After about 5 minutes, the mushrooms should begin to soften and cook. At this time add in the sundried tomatoes. Cook until warm. Remove from heat.

In a separate bowl, whisk together 8 eggs. Add in the cheese. Add in the onion mixture.  Pour into a greased pie plate or pan. I used and 8x8 which I found to be a good size for this mixture. Place in oven for 30 minutes, or until top is golden and centre is solid.

Now comes the best part. Serve hot and enjoy!