Frittata: The Easiest Meal Ever!

Truly, this is the easiest meal ever. It will take you about 15 minutes from start to finish.

So, what's a frittata? It's the Italian version of an omelet, but it is served open-faced. The base is eggs, but you can add whatever you like - meats, chicken, veggies, cheese.

Yes, we all love a quick, easy meal on a weeknight.  But really, there are only so many times you can pop open a can of Campbell's Chunky before your family threatens mutiny. Even though you're just whipping up an egg dish, you can tell them that they are eating an Italian specialty. Start quoting the Godfather and you'll have them convinced. However, I suggest that you avoid discussions about horse heads at the dinner table.

Preheat the broiler. Crack 8 eggs into a large bowl. Whisk well. Try to whisk in an upwards, circular motion so that you get plenty of air into the mixture. Fluffy eggs.



Good action shot, huh?

Add 3/4 cup milk and whisk again.

Slice ham, or whatever filling you choose, into thin strips. Grate about 1/2 cup of Parmesan cheese. Any cheese will do. A smoked cheese, such as Gruyere, cheddar, or mozzarella, would be lovely.


Heat an ovenproof skillet, preferably nonstick, over medium heat. Spray with cooking spray and melt about 1 tbsp of butter in the skillet. If you use cooking spray, you don't have to use so much butter. However, I can't bear to leave out the butter altogether because it adds flavour. Besides, the French have been using plenty of butter for centuries and look how skinny those ...um...sweet, lovely ladies are. Whew, almost said something undiplomatic about those Parisian beauties (all stemming from insane jealousy, of course). Serves them right...acting so smug about that "French Women Don't Get Fat" book.



Once the butter melts, add the egg mixture. As the eggs cook, pull up the sides of the frittata, letting the uncooked egg run down to the pan.  Seasoning the frittata with salt is optional.  It depends on how salty your toppings are.



Once about 3/4 of the frittata is cooked - there will be a layer of uncooked egg on top - sprinkle your toppings over the frittata.



Put the the skillet in the oven, under the broiler. Broil for about 2 minutes, or until the eggs are set and the cheese is just starting to brown.


Look at how beautiful and puffy (official culinary term) the eggs are!   Actually, it looks like one of those Rorschach test.  Look into the eggs and tell me what you see.  Matt Damon taking his shirt off and looking at me longingly...oh...are you still here?  I mean, I see a cute little puppy dog.

Gently loosen the frittata with a spatula. Lay a cutting board over the skillet and invert it so that the frittata falls out onto the board. Cut into wedges and serve, topping side up, with a salad and toast.


Clean-up tip: Despite the nonstick finish, cooking spray, and butter, I usually get some egg sticking to the bottom of the pan. Go to a cooking store and find one of these great little plastic tools to scrape off the excess. Works like a charm!

Ham & Parmesan Frittata

8 eggs

3/4 cup milk

1 tbsp butter

6 slices ham (or other meat)

1/2 cup grated Parmesan (or other cheese)

Preheat the broiler.  Crack the eggs into a large bowl and whisk.  Add the milk and whisk again.  

Heat an ovenproof, nonstick skillet over medium heat.  Spray with cooking spray and melt butter in the pan.  Add the eggs.  As the eggs cook, lift the edges of the frittata so that the uncooked egg can run down to the pan.  Once about 3/4 of the frittata is cooked, sprinkle on the toppings.  Place the pan in the oven, under the broiler, for about 2 minutes, or until the eggs are set and the cheese is just starting to brown.

Gently loosen the frittata with a spatula.  Place a cutting board over the pan and then invert the pan so that the frittata falls out onto the cutting board.  Cut into wedges and serve immediately.

Serves 4.

Printable recipe

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Title: Mini Frittata-Food Network

Mini frittatas are like an omelet you can hold in your hands. This video is part of Everyday Italian show hosted by Giada De Laurentiis . SHOW DESCRIPTION :Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. On Everyday Italian, Giada De Laurentiis shares updated versions of homey recipes from her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, dinner party or cozy date for two. Buon appetito!

Title: Easy Spaghetti Frittata

Yields: 4 servings

Ingredients:
2 cups cooked spaghetti
1 cup frozen peas, thawed
¼ cup Italian salad dressing
6 eggs
¼ cup milk
½ cup green onions, chopped
4 slices of bacon, cooked
1 cup Mozzarella cheese, shredded
1 large tomato, sliced



Preparation Directions:
~ Toss together spaghetti, peas, and Italian dressing. Place in a 9-inch pie plate that has been sprayed with cooking spray. Set aside.
~ In a large bowl whisk eggs and milk together until well blended; pour over spaghetti mixture. Sprinkle with onions, bacon, and cheese; top with tomato slices.
~ Bake at 350 degrees for 40 to 45 minutes or until center is set and top is golden brown. Let stand for 10 minutes before cutting into wedges to serve.

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Killer Buffalo Roast

I heard through the grapevine that my local purveyor of meats received a large amount of buffalo and they were just dying to get it off their hands. Not one to shy away from fresh local meats, I pounced. My kill was a 2lb buffalo roast that screamed "slow cook the shit out of me and call me Nancy!" Let's begin:

Start by marinating your roast. Whisk together 1 1/2c olive oil (not extra virgin, you stupid ass), 3 cloves of minced garlic, and some freshly ground black pepper. Slowly whisk in 1/4c red wine so that it emulsifies. Don't be dumb and ask me what that means. Look it up, genius. Place meat in a ziplock back and pour the marinade over. Put in fridge for at least two hours and up to 12 hours.
If you know anything about buffalo, and you don't, you know that it needs to be cooked at a lower temperature than beef and the desired level of "doneness" is med-rare to rare. Medium buffalo sucks serious ass. I slow cooked mine, with the cover on idiot, for about 45 min and it worked out perfectly but your fire will be of a different heat. I work by touch when I am cooking meat which requires a high level of culinary skill that you will never attain. What a shame.
Damn! Would you look at that. That is a roast I can sink my teeth into. "Yeah that looks nice, but what does it look like on the inside? You probably fucked it all up and cooked it medium." Oh ye of little faith. Don't you know everything I make is perfect?
Told you, asshole. Eat it.

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Title: Wounded Buffalo Theory w/ Chris Sobik - Killer Klowns from Innerspace

wounded buffalo theory live at Rage Cage Albany NY 11/12/10 www.woundedbuffalotheory.com

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Most dangerous buffalo hunting film, Maj Werner Pretorius' client after a buffalo hunt in South Africa

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Recipe #5: Broccoli Stir-Fry in a Spicy Thai Peanut Sauce

Broccoli Stir-Fry in a Spicy Thai Peanut Sauce

Sauce Ingredients:
1 1/2 Tbsp. garlic (about 4 medium garlic cloves), peeled & minced
1 tsp. ginger (about 1" piece), peeled (using the side of a spoon) & minced
1/2 tsp. salt
1/8 tsp. crushed red chili pepper flakes
2 Tbsp. dry-roasted, unsalted peanuts
1 Tbsp. reduced fat, natural style (i.e., no-sugar added) creamy peanut butter
1 Tbsp. fresh cilantro, finely minced
2 Tbsp. lime juice
1 tsp. soy sauce
2 tsp. honey
1 tsp. sesame seed oil
1/2 Tbsp. sesame seeds
1/3 c.light/lowfat, unsweetened coconut milk (from a can) (or if unavailable, use light plain soy milk or water)
1 scallion, chopped crosswise into thin rounds (use whole scallion, including green portion)

Stir-Fry Ingredients:
3 c. broccoli (Chinese broccoli is particularly fantastic; if unavailable, use common, "calabrese" style broccoli)
1/2 c. water

Directions: Using a mortar & pestle, make the garlic ginger paste. This is done by combining garlic, ginger, & salt, pulverizing the mixture until it turns into a smooth paste. (The salt not only provides flavor, but aids in the pulverization process.) Next, add red chili pepper flakes, crushing them with the pestle until well, combined. Add peanuts & grind them into a fine, crumbly powder (or as close to that consistency as possible). Add peanut butter, cilantro, lime juice, soy sauce, honey, & sesame seed oil, continuing to smash together ingredients until well-blended. Gently mix in sesame seeds, and then transfer ingredients to a small sauce pot. Combine with scallions & 1/3 c. coconut milk (or plain soy milk or water), mix well, & cook for a minute or so, only enough to warm the sauce without browning it.  Set aside. Next, lightly steam broccoli in water, being careful not to overcook, brown, or burn. Broccoli should be firm, not limp or mushy. At this point, the water should be almost completely evaporated & the broccoli should still be a bright green color. Remove from heat, drain any excess water, & divide into equal portions. Top with peanut sauce, and serve with (long grain, brown) basmati rice or cellophane/rice noodles.

Chef's Notes: To save time, you can make the sauce using a food-processor instead of a mortar & pestle. In that case, just dump in all of the sauce ingredients at once and pulse until smooth.

Alternate Preparation Ideas: This dish would taste really good made with carrots, tofu, and perhaps a few mung bean sprouts.  Or alternatively, you could substitute or add chicken or beef.

To make this recipe even lighter, you can substitute a 1/2 tsp. sesame oil + 1/2 tsp. water for the 1 tsp. sesame oil, and 1/6 c. light coconut milk + 1/6 c. water (or plain soy milk) for the 1/3 c. light coconut milk.  I realize most liquid measures don't have 1/6 c. markers, but just eyeball it and pour in about half of a 1/3 c. coconut milk & fill the remainder of that measure with water (or plain soy milk) up to the 1/3 c. line.

Yield: Serves 2.

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Title: Betty's Broccoli Casserole Deluxe Recipe

In this video, Betty demonstrates how to make her Broccoli Casserole Deluxe. This is a nice, creamy blend of chopped broccoli, eggs, mayonnaise, onions, Cheddar cheese, and cream soup, topped with cracker crumbs and baked to perfection!

Ingredients:

16 oz. (approximately) frozen chopped broccoli
2 eggs, well beaten
1 cup mayonnaise
2 teaspoons minced onion
1 cup shredded sharp Cheddar cheese
10 ¾-oz. can condensed cream of celery soup (You may substitute any cream soup you like.)
ground black pepper, to taste
cooking oil spray
½ to 1 inner pack of Ritz crackers, crushed into crumbs


Cook broccoli in 1 cup boiling water 5 minutes; drain. Add 2 well-beaten eggs, 1 cup mayonnaise, 2 teaspoons minced onion, 1 cup shredded Cheddar cheese, a 10 ¾-oz. can cream of celery soup, and ground black pepper, to taste. Pour into an oven-proof casserole dish that has been sprayed with cooking oil. Cover evenly with a thin layer of crushed Ritz cracker crumbs. Pepper the top of the casserole, to taste. Bake at 350 degrees until bubbly, about 25 to 30 minutes. This is a great dish to add to almost any menu, and it is terrific for pot luck dinners! Enjoy!!! --Betty 

Title: Chinese Beef and Broccoli Recipe

Learn how to make this take - out favorite.

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Recipe #70: Frozen "Banana Coconut Cream Pie" Custard

Here's another newly-minted, original recipe, from my kitchen to yours. It's especially great for using up left-over bananas. :) Enjoy!

Frozen "Banana Coconut Cream Pie" Custard

Ingredients:

2 frozen bananas

1 tsp. vanilla

juice of 1/2 a lemon

1 tsp. honey

1/4 c. Coco Lopez Cream of Coconut Lite

shredded coconut, to sprinkle on top

Directions: Toss all ingredients, except for shredded coconut, into a blender & pulse until thick & creamy.  Dole out into small glass dishes & garnish with shredded coconut.

Yield: Makes 2 servings.

Chef's Notes: This recipe literally takes less than 5 minutes to make.

I highly recommend using the low-fat version of cream of coconut.  Coco Lopez's Cream of Coconut Lite has 3.5 grams of fat per 2 Tbsp. (i.e., 1 fl. oz.), as compared with their regular version, which has 5 grams of fat.

You might recall seeing a similar recipe here on this blog; this is a slight variation on that earlier banana custard recipe.

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Title: Macaroni and Cheese Recipe - Tom Jefferson's Mac and Cheese

People love Macaroni and Cheese. Get the full story - Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes! Leave me a comment there. If you have questions, ask on the website. Thanks!!

Title: Chicken Marsala Recipe

Chicken recipes are extremely popular in the home kitchen. Today we're making chicken marsala, one of the most popular Italian recipes made with wine.

This simple chicken marsala recipe calls for marsala wine, sherry wine and fresh mushrooms. When choosing fresh mushrooms for your chicken marsala recipes, look for tightly closed caps that don't show any gills.

When cooking with wine, don't spend a lot of money on your cooking wines. But on the flip side, don't buy something that you wouldn't drink straight.

This is what you'll need to prepare this easy recipe for chicken marsala:

Chicken Marsala

4 boneless, skinless chicken breast halves, pounded to about 1/4-inch thickness between two sheets of plastic wrap
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 tablespoon dried oregano
8-12 mushrooms, sliced
1/4 cup olive oil
1/2 stick butter
1/2 cup marsala wine
1/4 cup sherry wine

First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.

Next, in a 13x9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.

Coat chicken breasts on both sides in flour mixture. Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat. When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side.

For the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until chicken is cooked through. Serve the chicken and sauce over cooked brown rice and top with grilled asparagus, if desired.

We hope you find this the best chicken marsala you've tried!

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Recipe for Grilled Strawberries with Gingersnap Meringue

I almost lost them. "Mum, what exactly do you mean by grilled strawberries?" It sounded a little questionable to me at first, too, when my friend told me that we would be making grilled strawberry salsa to accompany the marinated grilled tenderloin we were making at our monthly cooking group get-together. And then I tasted it. Well, tie me up and call me Shirley. It was fabulous! After my grilled strawberry awakening and a little inspiration from Gourmet Magazine's peaches and meringue dessert, I came up with this little number. According to my family, it's a keeper! My kids literally licked the martini glasses, something I don't typically encourage at happy hour.

Preheat a grill to high heat.

Wash and hull about 15 medium to large strawberries. I know, I know - "medium to large" is a little subjective. I forgot to measure the strawberries once I sliced them, so that's as good as it gets.

Lightly brush the grill with canola oil and place the strawberries directly onto the grill. Stay with me. It's going to get good!

Grill the strawberries until they are slightly soft, turning occasionally, about 3-5 minutes.

Cool, huh?

Thinly slice the strawberries and divide them among 4 martini glasses or 4 ramekins. More on this later. Divide 2 teaspoons of granulated sugar amongst the 4 portions of strawberries and gently stir. Now, if I had been paying attention, I would have mixed the sugar with the strawberries in a separate bowl before scooping the strawberries into the glasses.

I almost didn't include this fine, fine photo. Why? Did you not see the huge reflection of my camera and me in the spoon? Again, wasn't paying attention.

In a large bowl, add a pinch of salt to two egg whites and beat on medium-high speed until the egg whites are frothy.


While beating the eggs, gradually add 6 tablespoons of granulated sugar.


Beat until the egg whites hold stiff peaks.


Look at those little guys stand at attention. Yes sir, Captain, sir! I digress.

And now...la pièce de résistance. Crushed ginger snap cookies. The hard ones that you buy at the grocery store. Just put a few of them into a ziploc bag and smash them with a meat mallet or a saucepan. Gently fold 1/4 cup of the crushed cookies into the meringue. You won't be sorry. Top the strawberries with the meringue.


Are you ready for this part? Do you think you can handle it? I introduce....the kitchen torch! How do I love this gadget? Let me count the ways. It's fun to make smores with this torch when there's no campfire in sight, it makes a lovely crust on top of a creme brulee, and it does wonders to the top of a meringue. It's amazing that I have any eyelashes left.


See the little feet on the right side of the photo? I have the undivided attention of my 5-year-old who is not known to give his attention to just anyone or anything.

If you don't have a kitchen torch, fear not. Simply put the strawberries and meringue into four ramekins and place them under the broiler for 30 seconds. Turn off the broiler and leave them in the oven for another 30 seconds to 1 minutes (be sure to watch them), until the tips of the meringue are browned.

Serve immediately.

Other grilled fruit recipes:

White on Rice Couple's Grilled Peaches with Honey Balsamic Glaze

The Kitchn's Grilled Plum Salad with Aged Gouda & Pecans

Bitchin' Camero's Grilled Pineapple Salsa

Grilled Strawberries with Ginger Snap Meringue

15 medium to large strawberries, washed and hulled

Canola oil for the grill

6 tbsp plus 2 tsp granulated sugar, divided

2 egg whites

Pinch of salt

1/4 cup crushed ginger snap cookies

Preheat a grill to high heat. Lightly brush the grill with canola oil and place the strawberries directly onto the grill. Grill the strawberries until they are slightly soft, turning occasionally, about 3-5 minutes. Thinly slice the strawberries, place them in a medium-sized bowl and gently mix them 2 tsp granulated sugar. Divide the strawberries among 4 martini glasses or 4 ramekins.

In a large bowl, add a pinch of salt to two egg whites and beat on medium-high speed until the egg whites are frothy. While continuing to beat the eggs, gradually add 6 tablespoons of granulated sugar. Beat until the egg whites hold stiff peaks. Gently fold the crushed gingersnap cookies into the meringue. Top the strawberries with the meringue. If using martini glasses, use a kitchen torch to lightly brown the meringue. If using ramekins, place them under the broiler for 30 seconds. Turn off the broiler and leave them in the oven for another 30 seconds to 1 minutes (be sure to watch them), until the tips of the meringue are browned.

Serve immediately.

Serves 4.

Printable recipe

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Title: BBQ Ribs Recipe Pit Boys Country Style

Here at the Pit, we call them "Jacks Ribs" but typically they are known as Country Style Pork Ribs. They are simple to grill and a great recipe to have on hand if you need a quick and easy meal hot off the BBQ grill.

Although most Ribmen describe this cut of meat more as a "chop" than a "rib", the pork industry prefers to call them Ribs. So Ribs they are!

All you need to get started is 4-5lbs. Country Style Pork Ribs, 3 -18oz. bottles of your favorite barbecue sauce, 12oz. beer (or water will do). Get your charcoal grill good and hot and in about an hour you'll be serving up delicious, moist and tender Barbecue Pork Ribs.

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

---

Title: Bacon Explosion Pork Bomb Barbecue by the BBQ Pit Boys

Pork Bacon addicts, rejoice! This delicious "Low and Slow" Pork Stuffed and Bacon wrapped Meat Loaf is not only outrageous, but it's real easy to do, as shown by one of the BBQ Pit Boys!

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weekend simplicity

i don't know who invented weekends. but it was a marvelous, marvelous idea. maybe a leisurely breakfast, some outings, a get together or two. catching up on some household projects. an art fair perhaps. enjoy xo, g

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Title: Holly Payne ('94) reads from her book Kingdom of Simplicity

Journalism alumna Holly Payne, 94, reads from her latest book, Kingdom of Simplicity, in the Jepson Alumni Centers Bottomley House living room as part of the University of Richmond's Homecoming Weekend celebration.

Title: Simplicity performing live for fox5

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Title: The 1987 Simplicity SunRunner rear-wheel-turn lawn tractor

We cleaned up this little Simplicity this weekend and put on a new fuel pump and got it going again after sitting for a few years. With it's rear-wheel steering and built in dumping cart, it's a very unique tractor indeed. A bit hard to get used to driving though!

Title: Holly Payne ('94) reads from her book Kingdom of Simplicity

Journalism alumna Holly Payne, 94, reads from her latest book, Kingdom of Simplicity, in the Jepson Alumni Centers Bottomley House living room as part of the University of Richmond's Homecoming Weekend celebration.

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Shrimp & Basil Carbonara-ish

It's not often that I am craving a warm, comforting pasta dish in the middle of June.  However, we are on day 14 of rain - in the desert!  We're not talking light drizzles.  No, we have full-fledged thunder and lightning, open up the heavens, turning to hail kind of rain.  

This is not your standard carbonara.  Instead, I made a basil aioli, per Giada de Laurentiis, and added some of the pasta cooking water to make a creamy, flavorful sauce.  Top it off with some sauteed shrimp and you have a delicious, comforting meal.

In a food processor, combine 2 egg yolks...


1 clove of minced garlic, 2 tsp dijon mustard, and 1 tsp lemon juice.


Add 1/4 cup finely chopped basil leaves...


1/2 tsp salt, 1/4 tsp freshly group black pepper, and 1/8 tsp cayenne pepper.


Blend to mix. With the processor running, slowly pour in 1/2 cup canola oil and 1/2 cup extra-virgin olive oil.


This mixture is really an aioli, which makes this an unusual kind of carbonara. Set the aioli aside until you are ready to add it to the pasta. It can be made a day ahead. Just cover and refrigerate it.


Peel and devein 24-30 medium shrimp.


Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add the shrimp, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper, and cook until the shrimp is just done, 1-2 minutes per side.


Set the shrimp aside.

Thinly slice 1 red bell pepper.


Grate 1 cup of Parmesan cheese.


Set a large pot of salted water over high heat and bring to a boil. Add 1 pound of spaghetti or linguini and cook until the pasta is al dente. Just before the pasta is done, scoop out 1 cup of pasta cooking water and set aside.


Drain the pasta.


Pour the pasta into a large bowl, add the aioli, and the reserved pasta water. Toss.

Toss with the red pepper and Parmesan cheese. Season to taste with salt and pepper.

Place the pasta on a large serving dish and pour the shrimp over top. Serve.

Other creamy pasta dishes:

Cookin' Canuck's Pasta with Creamy Mascarpone Sauce

Anne's Food's Creamy Bacon Pesto Pasta

Steamy Kitchen's Pasta with Creamy Cajun Sauce

Shrimp & Basil Carbonara-ish

Aioli:

2 large egg yolks

1 clove garlic, minced

2 tsp Dijon mustard

1 tsp lemon juice

1/4 cup finely chopped fresh basil leaves

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/8 tsp cayenne pepper

1/2 cup canola oil

1/2 cup extra-virgin olive oil

24-30 medium shrimp, peeled and deveined

1 tbsp extra-virgin olive oil

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 lb spaghetti or linguini

1 red bell pepper, thinly sliced

1 cup grated Parmesan cheese

Salt & pepper

In a food processor, combine egg yolks, minced garlic clove, Dijon mustard, lemon juice, basil leaves, salt, black pepper, and cayenne pepper.  Blend to mix. With the processor running, slowly pour in canola oil and extra-virgin olive oil.  Set the aioli aside until you are ready to add it to the pasta. It can be made a day ahead. Just cover and refrigerate it.

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add the shrimp, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper, and cook until the shrimp is just done, 1-2 minutes per side.  Set the shrimp aside.

Set a large pot of salted water over high heat and bring to a boil. Add 1 pound of spaghetti or linguini and cook until the pasta is al dente. Just before the pasta is done, scoop out 1 cup of pasta cooking water and set aside.  Drain the pasta.

Pour the pasta into a large bowl, add the aioli, and the reserved pasta water. Toss with the red pepper and Parmesan cheese. Season to taste with salt and pepper.

Place the pasta on a large serving dish and pour the shrimp over top. Serve.

Serves 4-6.

Printable recipe

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Title: Pistol Shrimp

Pistol shrimp blowing a blast of water a speed of 100km/h with temp 9900C

Title: Salt and Pepper Shrimp with Baby Back Ribs on a Shoestring

Chris Santos, executive chef and owner of The Stanton Social, and the brand new hot spot, Beauty and Essex, took "The Early Show on Saturday's" Chef on a Shoestring challenge where he prepared salt & pepper shrimp, baby back ribs, and whoopie pies for under $40.

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