Cooking Through The Walla Walla Grape Vine

It was Virginia Woolf who said, "One cannot think well, love well, sleep well, if one has not dined well." Guests who has stayed at the Green Gables Inn Bed and Breakfast will tell you that they slept well and most of all, dined well.

Owners of this 1909 Craftsman style mansion, Margaret and Jim Buchan, along with Chef Caren, are up before the sun to create not only delicious and hearty, but eye-appealing breakfasts for their overnight guests. This five bedroom (plus carriage house which sleeps six) mansion was built for entertaining. An inscription by Ralph Waldo Emerson is carved on the fireplace mantle. It still welcomes guests today as it did back in the early 1900's, “The Ornaments Of A House Are The Friends That Frequent It.”

This month Margaret and Caren have chosen a dish that not only is terrific for breakfast, but I would serve it for noon brunch or a light dinner. Served with a green salad, it would make for a perfect light summer meal. With the melted Pecorino Romano cheese, this dish screams for wine. I would choose a local Chardonnay like the lightly oaked Chards from Canoe Ridge, Dunham and Forgeron Cellars. Drizzle the frittatas with some hot sauce and Walla Walla Village Winery's Gerwurztraminer makes for an excellent pairing, too.

Zucchini and Cheese Mini-Frittata

1 ½ TBSP olive oil
3 medium zucchini - cut into halves lengthwise and then cut into ½ “ thick slices.
1/4 tsp. salt
1/4 tsp fresh ground black pepper
1/4 cup flour
1/4 cup chopped fresh chives
½ cup small curd cottage cheese
3/4 cup finely grated Pecorino Romano cheese
10 large eggs

Pre-heat oven to 350 degrees. Blend salt and pepper with zucchini. Saute the zucchini in olive oil over medium heat until tender. Blend eggs and cottage cheese in blender. In a separate bowl add ½ cup of grated cheese and the 1/4 cup of flour and mix well. In bowl combine egg and cottage cheese mixture with the tender zucchini, chopped chives, and cheese and flour mixture.

Divide mixture into “Pam” sprayed muffin tins or individual ramekins. Bake until puffed and tops are golden brown for approximately 30 minutes. Remove from oven and sprinkle with the remaining ½ cup of grated cheese. Return to oven to melt cheese. Serve immediately.