Quick & Easy A Frittata Can Be Elegant & Satisfying

As I have mentioned before, my husband has been a great source of knowledge about Western cooking. Through him I have learned much about the wonderful yield of a crock pot and a convection oven as well as about cuts of meat such as roasts, steaks, ribs, the wide variety of hams and sausages, the incredible beauty of a good marrow bone, and the amazing large dinners that often feature two or three kinds of starchy foods. However, those large dinners are for special occasions. When we dine alone, we almost always opt for simple and easy to prepare dishes. One of these I especially like is a frittata. They are quick and easy. Served with a glass of wine, a crusty baguette and some salad, they can be as soul satisfying as their close cousins, the omellete, quiche, or pizza. The beauty of these dishes is their nature of being a blank canvas, receptive to almost any ingredient we have on hand (though we tend to avoid peanut butter and canned tuna). Here is the latest verson of a frittata my husband made just last Saturday evening.

This dish was featured on Asian Food Channel (Official)

facebook page on 24 July 2012

 

Serving: 4


Ingredients:


(use your own imagination here) various mushrooms, cleaned and sliced to fill 1 1/2 cups six eggs
two or three dashes of soy sauce
3/4 cup shredded emmantel cheese
3 tblspns whole milk
2 tblspns water
3 medium shallots, sliced thin
1 ounce sweet saki
1 whole diced bell pepper (capsicum)
2 small or (one large) tomatoes, deseeded and diced
1/2 teaspoon red chili flakes (pepperoncin)
2 tablespoons 2 or 3 long stem chives, sliced in 1/4 inch lengths (for color and flavor on top) arugula or mustard greens (for color and flavor on top)
2 tablespoons regular olive oil

Method:

In a large mixing bowl add six eggs, soy sauce and water and whisk vigorously to incorporate air. (Hint: a large bowl should result in a shallow mixture that more readily allows the air bubbles to develop. An electric hand mixer can reduce the labor.) Set aside. In a ten inch non-stick pan add olive oil and heat over a medium flame. Add olive oil and sliced shallots, fry until just approaching transparency Add mushrooms, bell pepper, and red pepper flakes stirring frequently until all are tender and shallots show very slight caramelization Without removing the contents, deglaze pan with the saki, stirring and scraping the bottom vigorously for 1 minute. Add diced tomatoes and cook for one more minute Giving one last vigorous whisk, add egg mixture to the pan and reduce flame to low. Cover pan with a lid or aluminum foil with the reflective side facing in Check pan contents frequently. Using a spatula to lift an edge of the frittata will allow you to check the bottom. Your looking for the top to approach firmness and the bottom to become golden brown. Timing is critical. With the top half inch of the frittata still slightly liquid, add shredded cheese, spreading evenly across the surface. Replace cover and cook until cheese melts, approximately 1 minute. Toss chives across the surface and lace with fresh ground black and red pepper to taste Replace cover and cook for one more minute or until firm on top. Turn off flame and allow to set for two - three minutes. The frittata can be loosened with a large plastic spatula and slid on to a serving plate or served directly from the frying pan using a plastic pie wedge spatula. Serve with a tossed salad and crusty bread. Serves four as a simple main course or six as a starter.

Stuffed tomatoes and zuchinni in onion gravy - Featured as top 9 at Foodbuzz & at Group Recipes

I always keep some homemade pork pate in my freezer.  There are so many things I can make using pork pate and stuffed tomatoes and zuchinni is onion gravy is just one of the dish.  This dish should be served with freshly baked baguettes.

Ingredients:

Serving: 2

Preparation for pork pate:
600 gm minced pork of beef

   1 cup chopped fennel ( very fine )

   1/3 cup chopped spring onion

   1/2 medium size green onion

   ½ clove chopped garlic

   ground black pepper and salt to taste

Method:
Pulse blend 1 clove garlic and ½ medium size onion in a small amount of olive oil until almost combined into a spread. Add the blended mixture to a large bowl with the minced pork.  Mix with cleanly washed hands while adding  finely diced fennel and spring onion. Add salt and pepper to taste.  Shape the meat patty into ball, cover and place in the freezer for 1 hour.  Take it out of the freezer and put in the fridge till cooking time.

Preparation for vegetables:
2 plum tomato

1 zuchinni

1 cup frozen mixed vegetable

Method:
Cut of ¼ of the top of tomatoes and scrap out all the seeds
Cut zuchinni in about 1 ½ in long each piece and scrap out all the seeds.

Boil the mixed vegetables with ½ ts salt in water for about 2 mins, drain and set in the serving plate.

Stuff tomatoes and zuchinni with pork pate generously. Heat 1 tb olive oil, add vegetables with the meat side down and fry for about till meat is complete cooked.  Take out the vegetables and set them on the serving plate.

Preparation for sauce:
1 tb olive oil

1/2 tsp caramelsauce

1 tsp chopped garlic

1 tb chopped onion

¼ cup chopped spring onion (only the green part)

½ cube chicken stock bullion

1 tbs oysters sauce

1/2 tsp ground white pepper

1 cup water

1 tsp corn flour dissolve in 2 tbs water

Method:
Heat olive oil and fry garlic till fragrant. Add chopped onion and fry till translucent. add water, oyster sauce, chicken bullion  and ground white pepper.  Lower heat and let simmer for 1 min.  Add corn starch mixture to thicken the gravy. Pour the gravy over the vegetables and serve.


Note: if there is balance of pork pate, you can always keep in the fridge and use it for another recipe.