the 941

I love the beach, but in the past our family never could find the time to go! We needed either out-of-town visitors or some other motivation to make the lengthy 10-minute trek to Siesta Key.

This year finally, our family has discovered a multitude of reasons to enjoy our beautiful gulf coast beaches. We’ve gone sharks’ teeth hunting in Venice, enjoyed the phenomenal Sunday sunset drum circle and, for the first time, our family is participating in the Kid’s Beach Run on Siesta Key. It is a non-competitive, totally low-key, one-mile, fun experience. Registration begins at 6:00 pm every Tuesday, which consists of paying a dollar to register your child for four beach runs. Each week the child runs, they get their card punched and a popsicle, then after four runs they receive a t-shirt.

The starting line is set up near the water in front of the concession stand. The children, parents and grandparents start to gather around 6:15 and the race begins at 6:30. It is wonderful. Some of the kids are serious runners and take off. Last week an 8-year-old friend of the family said he was determined to go under an 11 minute mile! My 10 year old gave me a look and said, ” We are doing the 20 minute walk, right?” Toddlers in diapers are herded by their parents in the general direction, the parents looking like they are herding cats. Teenagers lope for a bit, then get distracted by talking and slow to a mall crawl. Elementary school kids run so fast that they often fall on the soft sand, decide to get rid of the sand by going in the ocean, and then repeat the process. They often reach the finish line looking like walking sand castles. Serious runners return while the lollygaggers are only 1/4 way there.

It doesn’t matter, the finish line is fabulous! There’s a clock for those who are interested, but most are intent on finishing just to justify the popsicle at the end. Parents, friends, and bystanders enjoying a late evening at the beach cheer for all the runners. Even those of us who are bringing up the rear — our family came in after the guy pushing the twin stroller — are encouraged to finish with outstretched hands clapping our way in. It’s a great experience for the kids.

Last week we brought a picnic and ate at the beach. A frittata, the open-faced Italian omelet, is a perfect picnic dish. Kids can pick it up like pizza slices or you could make sandwiches with it. It is also delicious at room temperature, easy to prepare and wonderfully filling. Add watermelon or cherries to your picnic basket and it makes a simple and fabulous meal.

After the run (and popsicle) the kids cool off in the bath-water-warm ocean. They enjoy searching for the small fish that congregate in the seaweed. Last week we stayed so long, we saw the always magnificent sunset. We certainly are lucky to live in paradise.

Frittata alle Cipolline
Italian Open-Faced Omelet with Scallions
from Every Night Italian, by Giuliano Hazan

Montasio is used in this recipe, a mildly sharp cow’s milk cheese from the area around Venice. A cream Havarti or mild cheddar may be substituted, if necessary.

Total time from start to finish: 25 minutes
serves 4 to 6 people

16 scallions
1 1/2 tablespoons butter
1 tablespoon vegetable oil
salt
freshly ground black pepper
8 extra large eggs
2 teaspoons finely chopped Italian parsley
4 ounces Montasio (cream Havarti or a mild cheddar may be substituted)

1. Remove the dark green tops of the scallions (approximately the top third). Cut the remaining part in half lengthwise and then across into pieces about 1/2 inch long. Rinse well in a strainer under cold water.
2. Preheat oven to 400°.
3. Put one tablespoon of the butter and the vegetable oil in an oven-proof 9 or 10 inch skillet (preferably non-stick). Turn on the heat to medium and add the cut scallions. Season with salt and pepper and sauté until they are tender and have colored lightly.
4. While the scallions are cooking, chop the parsley and grate the Montasio cheese. Break the eggs into a mixing bowl and beat until the whites and the yolks are well mixed. Add the chopped parsley, the grated cheese and a little salt and pepper. Lift the scallions out of the skillet with a slotted spoon leaving as much of the oil in the pan as possible. Stir them into the egg mixture.
5. Put the remaining 1/2 tablespoon of butter into the skillet and return it to a medium heat. When the butter is hot add the scallion and egg mixture. Cook for about 5 minutes then transfer the skillet to the oven and continue cooking for another 10 minutes, or until the frittata looks firm when the pan is shaken. Remove from the oven and slide the frittata onto a plate. Serve hot or at room temperature.

Lael Hazan, of the noted Italian culinary Hazan family, currently teaches food history at their cooking school in Verona Italy, has a bi-monthly radio show on WSLR, 96.5FM — Focus on Fabulous Food — and teaches for ACEC. For more information check out her family website.

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