Simple Supper: Chorizo Frittata

I plopped this dense, cheesy, pork-filled guy down on the table for our weekly movie night. It was greeted with quizzical glances & tentative forks. Finally the question:

What is this?

What do you mean, what is this? It's a frittata!

Apparently, this crust-less cousin to the more familiar egg dish, quiche, didn't cross my movie mate's table as often (or ever) as it did mine growing up.

While a frittata may look complicated & fussy, nothing could be more simple. They only take a few minutes to make & most things lying around the kitchen taste great in them. Olives, cheese, bacon, herbs, potatoes, spinach, artichoke hearts, peppers, I've even seen it made with (pre-boiled) penne pasta folded in. I love them filled with green veggies, but this hearty version studded with potatoes & chorizo really sticks to the ribs. Next time you find yourself racking your brain trying to come up with a meal that doesn't involve waiting for you local delivery guy to swing by, crack a few eggs & try a frittata. You'll be surprised just how easy it is to whip up.

Chorizo Frittata, for 4 - 6
8 eggs
1 1/2 tbsp. olive oil
1/4 c. milk
1 yellow onion, coarsely chopped
2 - 3 medium waxy potatoes, boiled & cubed
1/2 c. chorizo or soyrizo, a surprisingly delicious veggie substitute (out of the casing)
1/4 c. monterrey jack cheese, grated
1/4 c. bread crumbs
salt to taste
pepper to taste

Preheat the oven to 400F & move your rack to the highest slot. Heat a cast iron (any oven safe skillet will do, but I think cast iron imparts the most flavor), drizzle with olive oil & saute the onions until translucent (about 5 minutes). Add the chorizo & saute until it begins to form little "crumbles." Add to potatoes & fold them into the chorizo.

Beat together the eggs, milk, salt & pepper. Pour the egg mixture over the chorizo/onion/potato mixture & cook 4 - 5 minutes or until the eggs have set on the bottom. Once it begins to firm up, add the cheese & bread crumbs. Drizzle with the remaining olive oil & pop the frittata in the oven. Cook for another 4 - 5 minutes until the top is golden & the eggs have puffed up a bit.

To serve, slice just as you would a quiche or pie.

Kitchen to table time: 20 minutes

Roasted Chicken, Tomatoes & Leeks

Isn't it incredible what a little heat can do for a tomato? Add a glug of wine & you've really got something: juicy, warm, tangy, little flavor bombs. That's right, I said 'flavor bombs.' Really it's the best way to illustrate my point. Just the slightest whisper of a touch & these little tomatoes pop (or explode if you want to carry out that bomb concept), yielding their piquant innards. I could cheerfully curl up with a big bowl of these & a spoon. Nothing more. Nothing less. Well, maybe a dusting of parmesan & a hunk of crusty bread. Or in this case, teamed up with creamy leeks, tangy goat cheese & baked chicken.

Roasted Chicken, Tomatoes & Leeks, for 2
2 boneless, skinless chicken breasts
6 - 8 small heirloom tomatoes
2 leeks, sliced in rounds
2 tbsp. olive oil
3 cloves garlic, coarsely chopped
salt to taste
pepper to taste
1 tsp. dried oregano
1/4 c. vermouth
1/8 c. goat cheese (optional)

Preheat the oven to 400F & line a baking dish with foil. Season the chicken with salt, pepper & oregano. Drizzle the dish with olive oil & rest the chicken in the oil. Add the leeks & tomatoes (nestled any place will do). Sprinkle with garlic. Bake for 15 minutes. Remove from the oven & add the vermouth. Bake for 10 - 15 minutes more, or until the chicken is cooked through & the leeks & tomatoes are soft.

To serve, top the chicken with leeks & goat cheese (if desired) & saddle up some tomatoes on the side.

Simple Supper: Jalapeño Citrus Salmon

Admittedly, between summer goings on cooking can slip by the wayside. I've found it tough to stay committed to meal making every evening. There are taco stands to pillage, burgers to devour, beaches to plunder, concerts to attend, beers to sip ... you get the picture. So, next time you find yourself drawn out of the kitchen by summer's many distractions give this quick, light recipe a try. Bright grapefruit & sharp jalapeño dress up an everyday piece of salmon & it doesn't weigh you down. Not to mention, you'll have it done in less time than it takes you to wait in line for those irresistible tacos.

Jalapeño Citrus Salmon, for 2

2 6 - 8 oz. red river salmon fillets

1 grapefruit, sliced thinly

1 - 2 tbsp. pickled jalapeño slices (depending on how spicy you like it)

2 cloves garlic, minced

1 tbsp. olive oil

salt to taste

pepper to taste

1 c. orzo

1 c. baby spinach

Preheat the oven for 375F & line a baking dish with foil. In a separate pot, bring water to boil for the orzo. Salt & pepper the salmon on both sides & drizzle with olive oil. Sprinkle with garlic & top with grapefruit slices & jalapeño rings. Bake for 10 minutes or until the fish is opaque & cooked through.

While the fish bakes, boil the orzo (about 7 - 8 minutes). Drain & toss with spinach, salt, pepper & a bit of olive oil.

Serve the fish over a bed of orzo & spinach.

Kitchen to table time: 25 minutes

Simple Supper: Seared Ahi Salad over a Sprouted Grain Roll

I wish I was eating this right now. Again. It was that good. Admittedly, I do have a thing for seared Ahi tuna. I think it's the part of me that has a closeted soft spot for too-fancy-for-their-own-good restaurants, elaborate cocktails, less than functional furniture,  just short of plausible television dramas, triple lattes, & all other things that are just a tad absurd. A tad over the top. You know, just a bit too much. Every now & then a bit too much is just right. That's not to say that seared Ahi is over the top ... but it kind of is. It's crisp, warm & a bit smokey. It's clean, raw & a bit fresh. It's really kind of perfect. 

Seared Ahi Salad, for two

10 - 12 oz. sushi grade ahi tuna

1 ripe avocado, cubed

1/2 c. spicy sprouts (such as radish & clover)

1 1/2 c. baby spinach

salt to taste

pepper to taste

1 tbsp. soy sauce

*1 sprouted grain roll, halved

For the dressing:

2 scallions (whites & greens), minced

2 tbsp. soy sauce

1 tsp. sesame oil

1 tbsp. rice wine vinegar

1/4 - 1/2 tsp. chili paste (depending on your heat tolerance) 

1/2 tbsp. sesame seeds

1/4 tsp. fish sauce

salt to taste

pepper to taste

Heat a grill pan over medium-high heat. Season the fish on both sides with salt, pepper & soy sauce. Grill for about 2 minutes on each side. The middle should still be quite pink. A pink color should show though on the sides. Set aside to rest before cutting. 

*If you decide to serve this over a roll (I actually used the flat half of a sprouted grain bagel & it was delicious, but any hearty bread will do), grill it while the pan is still hot & set aside.

In a medium bowl, whisk together the dressing ingredients. Add the avocado. Slice the tuna in 1" - 1 1/2" chunks. Add the tuna to the avocado & dressing. Toss together. Let marinate for a moment or two while preparing the rest of the meal. Make a bed of baby spinach (if you're using a roll, drizzle it with a bit of the dressing then top it with spinach). Top the spinach with the tuna/avocado mixture. Top that with spicy sprouts. Drizzle with the remaining dressing. Marvel at your yummy meal!

Kitchen to table time: 20 - 25 minutes.

Gwyneth's Fast Food

Okay. It's Gwyneth Paltrow. Yes, she's been on something of a lifestyle/food/domestic crusade as of late. GOOP (her lifestyle newsletter) is something of a tough pill to swallow. I mean, she has access to it all, so what wisdom could she possibly impart on the matters of day-to-day life? Right? I mean, the gal pals around Spain with Mario Batali. She has "people." You know, trainers/sitters/stylists/cleaners/assistants & probably a whole other bevy of yes folk that I can't begin to imagine. But, I have to give credit where credit is due. Aside from her (relative) acting tallents & endless limbs, apparently the lady can cook. Nothing fancy, but cook none the less. And her knife skills, not too shabby! Who knew? Here's a quick video of her interpretaton of "fast food," that is, a single-pan-under-45-minutes-quick type meal for four.

Simple Supper: Grapefruit Avocado Salad

In keeping with yesterday's post, I thought I would share another favorite cool, light & crisp summer meal. In fact, I think I'll carry this out through the week. Why not? Tis the season, no? I find it tough to cook or really even think too much about food in the dog days of summer. Well, maybe that's not entirely true - I can always spend time day dreaming about food ... but, day dreaming aside, when it's truly hot out it can be tough to muster up energy for much more than a cold popsicle. In such circumstances, I turn to the endlessly flexible, oft demoted to the sidelines, salad. Try it with citrus fruit for a light, sharp twist. Grapefruit pairs surprisingly well with typical salad fodder, that is most herbs (thyme, basil, mint), olives, spinach, arugula, avocado & the like. Not to mention, it's pretty, & that doesn't hurt one bit.

Grapefruit Avocado Salad, entree for 2, side for 4
1 large grapefruit
2 large haas avocados
2 c. arugula
1 cucumber
1 tbsp. olive oil
1/2 tbsp. champagne vinegar
salt to taste
pepper to taste

Slice the peel from the grapefruit using a sharp paring knife. Begin by cutting the top & bottom off so you have a flat surface. Then, work you knife down the side removing the peel & pithe (the bitter white stuff) making sure the knife meets up with the last sliced section. Once the peel is off, segment the grapefruit & toss in a salad bowl. Save the "guts" to squeeze over the salad.

Half, seed & slice the avocado. Cut the cucumber in large chunks. Add to the bowl with the grapefruit. Toss with arugula. Squeeze the remaining juice from the grapefruit "guts" over the salad. Dress with champagne vinegar, olive oil, salt & pepper.


Kitchen to table time: 20 minutes

Simple Supper: Basil Lima Bean Salad

It's pretty tough to believe it's nearing August here on the left coast. Crisp sea breeze keeps temperatures steady & shockingly mild. By this point I'm used to melting under the unyielding Texas sun. Seems like the south's hottest summer yet is in full swing. I feel almost guilty for not being a part of the sweaty misery. Almost. Despite my geographical separation, my cooking is still geared to beat the heat. I find myself craving cool salads even though the evening chill is still sharp enough for a bowl of chowder. This basil lima bean salad is the perfect climate compromise. Tomatoes & basil give a nice crisp bite while the lima beans & parmesan act as a nice earthy base. Not too hot. Not too cold. Just right.

Basil Lima Bean Salad, entree for 2, side for 4

1 package frozen lima beans

12 - 15 cherry or grape tomatoes, halved

3 tbsp. fresh basil, minced

1/4 c. shaved parmesan

2 tbsp. olive oil

2 cloves garlic, minced

1/2 tbsp. balsamic vinegar

salt to taste

pepper to taste

In a medium pan warm half of the olive oil & sauté the garlic & lima beans until the garlic is fragrant. Remove from heat & let cool. Toss with the halved tomatoes & basil. Salt & pepper to taste. Top with parmesan, the remaining olive oil & balsamic vinegar.

Kitchen to table time: 20 minutes

Brats, Baked Beans & Braised Red Cabbage

Our kitchen counter was crowded with an army of gadgets & appliances: the ubiquitous Kitchen Aide mixer (in royal blue, my mother's signature kitchen color), a clunky old microwave, a well loved coffee pot, coffee grinder, a tired tin toaster & toaster oven.  Much to my little hand's chagrin, an electric can opener never joined the ranks of the counter. How I longed for the easy click of electricity. The impossible crank of an old fashioned hand opener was enemy numero uno. An unusual medieval form of torture. That damn can opener was the only thing that stood between me & childhood canned goods like spaghetti-os or baked beans.

Twenty years later, my counter is without an electric can opener & I'm glad of it. I use an old fashioned hand crank opener just like my mom. Opening a can is still a small feat (my hands never got much bigger) but that makes it all the more satisfying. Right? That & the fact that I can dive into a can of cozy, salty/sweet baked beans any time I like.

I know, I know, canned. It's not typically something I cheer for. But somethings really are great out of the can. Baked beans chief among them, but artichoke hearts, corn, even the occasional chili or soup aren't bad either. Slopped out of the can can just be so comforting, you know?Usually all I need with my baked beans is a spoon, but paired with salty grilled bratwurst & sweet braised cabbage you've got a pretty darn good meal.

Braised Red Cabbage, for 2

1 red cabbage, sliced in chunks

1/2 white onion, sliced

1 tbsp. butter

1/4 tsp. all spice

1/4 tsp. cinnamon

1/2 c. red wine

4 tbsp. apple cider vinegar

2 tbsp. molasses

salt to taste

black pepper to taste

In a sauce pan with a tight fitting lid, saute the onion & cabbage over medium-low heat in butter until coated & slightly softened without browning (about 8 minutes). Add half of the wine, vinegar, molasses, all spice & cinnamon. Simmer, covered loosely, for 5 minutes. Add the remaining red wine & simmer another 5 - 10 minutes. Salt & pepper the cabbage to taste.

Grilled Bratwurst, for 2 - 3 

6 Hoffbrau Bratwurst 

1 tbsp. olive oil

Drizzle a grill pan with olive oil & cook the brats over medium-high heat. Drizzle more oil as needed until the brats are cooked though, about 10 minutes.

Camping: Italian Dogs

Hot dogs are, of course, a must when you're camping. Sitting around the fire with coat hanger skewered meat dangling over the flames feels so primal. Kind of. It's fun anyway. Plus, hot dogs are quick to cook (precooked technically), easy to pack, agreeable to even the most finicky eaters & all in all, pretty yummy stuff, but sometimes they can be a bit blah. Meat, ketchup, bun ... yawn. So, in an effort to dress up our dogs I decided a quick wrap of pancetta would do nicely. Over a crackling fire it crisps right up. Topped with spicy arugula these "Italian" dogs have a sharp bite to them. Serve 'em up with a big can of baked beans. Are they Italian? No. Are they perfect camping food? Yes.

Italian Dogs, for 4 - 8

1 8 ct. package of beef hot dogs (I recommend Nathan's)

1 8 ct. package buns (whole wheat)

16 slices pancetta

1 1/2 c. arugula

8 slices muenster cheese

1 tsp. per dog dijon mustard

1 tsp. per dog mayonnaise

For Campers: Get your fire going steady. Open your can of beans & remove the paper. Nestle in the coals or set on top of a grill plate over the fire. They should be warmed through in 10 - 20 minutes depending on your can size.

Meanwhile, wrap all your hot dogs in pancetta (1 - 2 slices per dog). Skewer them with a wire coat hanger & hold them close to the flames until the pancetta begins to crisp up. The pancetta likes to unwind itself if you do this too quickly, so do this slowly, it will pay off! This should take about 8 - 10 minutes.

Once cooked through & crisp, tuck the dogs into a bun & dress as you like. I prefer dijon mustard, munster cheese & arugula.

For Home Cooks: Preheat your oven to 400F. Prepare your beans according to package directions (or skip 'em all together & serve the Italian dogs with a green salad or roasted potatoes).

Meanwhile, wrap your all your hot dogs in pancetta & place on a foil lined baking sheet. Cook in the oven for 10 - 15 minutes or until the pancetta is crisp.

Once cooked through & crisp, tuck the dogs into a bun & dress as you like. I prefer dijon mustard, munster cheese & arugula.