Showing posts with label Starters & Small Meals. Show all posts
Showing posts with label Starters & Small Meals. Show all posts

Makes 4 servings

Rillettes is a total misnomer for this terrific blend, since the name classically
refers to meat, traditionally pork, immersed in fat and cooked almost
forever, while these chunky rillettes are made of quickly steamed carrots,
cubes of cheese, lots of mustard and just a spoonful of olive oil. Still, this is
what they were called at The Bar Room at The Modern, the restaurant at
New York City’s Museum of Modern Art, and they were my inspiration for
this recipe. At The Modern, the rillettes were piled onto a plate-sized piece
of lightly toasted rye bread spread with crème fraîche and then cut into
slices to be enjoyed with white wine or beer. Comté, a nutty cow’s-milk
cheese from the eastern part of France, is the cheese that’s mixed into the
carrots at The Modern, and it’s the one that I use most often.
Because I occasionally have crème fraîche on hand but usually don’t, I
make a blend of yogurt and mayo flavored with mustard and sometimes
speckled with toasted mustard seeds.
You can play with the cheese and bread and with what you spread on the
bread, but there’s got to be one constant: the mustard. Use strong, fresh
mustard, and use both smooth and grainy. Try to get French Dijon mustard
— its flavor is best in this dish.

For the rillettes

1 pound (454 grams) carrots, peeled and trimmed
Fine sea salt and freshly ground pepper
½ teaspoon ground cumin
½ teaspoon caraway seeds, chopped or crushed
2 ounces (57 grams) Comté or other nutty firm cheese (see Playing Around), cut into
small cubes
2½ tablespoons grainy Dijon mustard (preferably French)
2½ teaspoons smooth Dijon mustard (preferably French)
1 teaspoon extra-virgin olive oil

For the spread

½ teaspoon mustard seeds (optional)
¼ cup (60 ml) mayonnaise
2 tablespoons plain Greek yogurt
2 teaspoons smooth Dijon mustard (preferably French)
1 teaspoon grainy Dijon mustard (preferably French)
Fine sea salt and freshly ground pepper

For serving

Bread (see Playing Around)
Fresh cilantro leaves (optional)
Extra-virgin olive oil (optional)

WOR K I NG A H E A D

Both the rillettes and the spread can be made up to 2 days ahead and kept covered in
the refrigerator.

TO M A K E T H E R I L L E T T E S : Cut the carrots in half the long way, then cut each
half in half (so that you have 4 long pieces per carrot) and slice each piece
crosswise about ½ inch thick. (If your carrots are slender, you can just cut
them lengthwise in half and slice them.) Season the carrots with a little salt
and pepper and put them in a steamer basket over (or in) a saucepan of
simmering water. Cover and cook for 6 to 8 minutes, until the carrots are
crisp-tender — they should retain some of their crunch and be only a bit
firmer than the cheese. Spoon the carrots into a bowl and season with ½
teaspoon sea salt, a few turns of the pepper mill, the cumin and the caraway
seeds. Let stand for 30 minutes.
Mix the cheese, both mustards and the olive oil into the carrots. Let the
rillettes “ripen” at room temperature for at least 1 hour, or up to 3 hours,
before tasting for seasoning and serving. (If you want to keep the rillettes for
up to 2 days, cover and refrigerate.)

TO M A K E T H E S P R E A D : If you’re using the mustard seeds, toss them into a
small dry skillet and heat until they’re toasted, about 2 minutes. Turn the
seeds out into a bowl, add the mayonnaise, yogurt and both mustards and
stir to blend. Taste and season with salt and pepper if you think the spread
needs it. (You can use the spread now or cover and refrigerate it for up to 2
days.)

TO A S S E M B L E : Lightly toast whatever bread you’ve chosen and cover the
slices with the spread. Top with the rillettes and, if you’d like, scatter over
some cilantro. Drizzle over a little olive oil — or don’t — and, if the slices of
bread are large, cut into slices. Serve immediately.

C H O I C E S : The rillettes can be an hors d’oeuvre or, if served with a salad
(preferably micro- or baby greens) alongside or on top, a starter. If you’d like
to make the dish part of a buffet or nibbles bar, double (or triple or
quadruple) the recipe and serve the rillettes and spread in separate bowls,
with the toast in a basket and the instructions that it’s DIY.

Playing Around

I’ve made this with Swiss cheese, Gruyère, Emmenthaler and even Havarti, and
it’s always been great. I like serving the rillettes on rye, but they’re also delicious
on slices of baguette, country bread or a multigrain loaf. You can choose almost
any bread as long as it’s got some substance and chew — it’s got to stand up to
the carrots and cheese.

CARROT-AND-MUSTARD RILLETTES

by on 03:46
Makes 4 servings Rillettes is a total misnomer for this terrific blend, since the name classically refers to meat, traditionally pork, immer...
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Makes 4 tartines

Like many cooks, I often make mid-dish changes either because I discover I
don’t have an ingredient I’d planned to use or because I get a spur-of-themoment
hunch that something just might work. Because I’ve been cooking
for so long, the tweaks usually work out just fine. But every once in a while,
something really works out, which is what happened when I added fresh
ginger to this baba ganoush–like dish. While I’d always loved eggplant for its
deep, somewhat musky and mysterious flavor, with the addition of ginger,
citrusy sumac and pomegranate molasses, I now love it for its lightness and
brightness.
The mixture, more airy than dense, can be scooped up with torn pieces of
warm pita, crackers or crudités, or it can be spread, thick and luscious, on
slabs of bread to make an open-faced sandwich, or what the French call a
tartine. I think it shows off its best qualities as a tartine. In addition, serving
it as a sandwich allows you to have a little more fun — you can add radishes
and pears for cool crunch, pomegranate seeds for acidity and surprise and
something green for color and a touch of bitterness.

a word on the slicing and chopping

When it comes to the ginger, don’t be dainty — it’s nice to coarsely chop the
ginger, to have it be more chunky than fine. If you have a slicer such as a
Benriner, use it for the pears and radishes.

For the eggplant spread

2 eggplants (total weight about 3½ pounds; 1½ kg)
¼ cup (60 ml) tahini (stirred well before measuring)
2 tablespoons pomegranate molasses
4 scallions, white and light green parts only, thinly sliced
2 tablespoons chopped fresh cilantro and/or mint
1 to 2 tablespoons chopped peeled fresh ginger (to taste; see headnote)
½ teaspoon ground sumac (optional)
1 lemon
Pinch or two Aleppo pepper, cayenne pepper or crushed red pepper flakes
Hot sauce
Fine sea salt

For the tartines

4 large slices country bread (toasted if you’d like)
Olive oil
Fine sea salt and freshly ground pepper
1 ripe pear, very thinly sliced
Freshly squeezed lemon juice
4 scallions, white and light green parts only, very thinly sliced
8 radishes, trimmed and very thinly sliced
A small handful of soft lettuce leaves or arugula
Pomegranate seeds (optional)

WOR K I NG A H E A D

You can make the spread up to 3 days in advance and keep it covered in the
refrigerator. You can cut the pear and sprinkle the slices with lemon juice a couple of
hours ahead, and you can slice the radishes and keep them in cold water (drain and pat
dry before using); store both the pear and the radishes in the fridge.

TO M A K E T H E S P R E A D : Center a rack in the oven and preheat it to 400
degrees F. Line a baking sheet with foil or parchment paper.
Rinse the eggplants and, using the tip of a small knife, prick them all over.
Put them on the baking sheet and roast until they soften and collapse on
themselves, 40 to 60 minutes, depending on their size. Leave them on the
sheet until they’re just warm or have reached room temperature.
Cut the eggplants in half the long way; if the seeds are large, you can
remove them. Scrape the flesh into a bowl and mash it with a fork or snip it
with scissors — you’ll have about 2 cups of pulp. (If it looks watery, you
might want to spoon it into a strainer and let the excess liquid drain off.)
Blend in the tahini and pomegranate molasses, followed by the scallions,
cilantro and/or mint, ginger and sumac, if you’re using it. Grate the zest of
the lemon into the bowl and then squeeze in the juice from about half of it.
Add the pepper, a couple of shakes of hot sauce and some salt. Stir
everything around and then taste — my guess is that you’ll want more lemon
juice, but you might want more of other things as well, so tinker. (You can
use the spread now or refrigerate it for up to 3 days.)
TO M A K E T H E TA R T I N E S : Lay out the slices of bread. Brush the top of each
one lightly with olive oil and season with salt and pepper. Pave the slices of
bread with overlapping slices of pear, then sprinkle with lemon juice to keep
the fruit from darkening. Spread a thick layer of eggplant over the pears and
finish by scattering over the scallions, radishes, greens and pomegranate
seeds, if you’re using them. Sprinkle with salt.
To serve, cut the tartines into finger-food-sized strips or, if they’re meant
for sit-down eating, serve with forks and sharp knives.

EGGPLANT AND GINGER TARTINES

by on 16:48
Makes 4 tartines Like many cooks, I often make mid-dish changes either because I discover I don’t have an ingredient I’d planned to use or b...
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Makes 6 servings

There is little simpler or more wonderful than this tart, whether you serve it
as a starter, for lunch or as part of a pick-what-you-want spread of dishes,
indoors or out. While mustard may not be what you think of as a mix-in with
tomatoes, it’s what makes this tart remarkable. The crust holds sturdy
greens, ripe tomatoes, dabs of sweet ricotta and an egg custard, all
compatible together and livelier with the mustard. I like grainy French
mustard — sometimes called old-fashioned, or moutarde à l’ancienne — but
you can go with smooth Dijon if you prefer (or if that’s what’s in the fridge).
What’s really important is its freshness: The mustard should have good
color (it shouldn’t have gone brown) and bright flavor. You’re depending on
it.

a word on the greens and tomatoes
If you’d like, you can use baby kale or spinach instead of large-leaf greens.
And although this tart is best when summer’s tomatoes are ripest, I often
turn to the recipe when the season is past. The oven’s heat sweetens the
tomatoes and makes them more satisfying than you’d expect.

One 9- to 9½-inch tart shell made with Pâte Brisée, partially baked and cooled
2 teaspoons olive oil, plus more for brushing
2 cups (about 100 grams) packed finely shredded greens, such as chard, kale, spinach
or arugula
Fine sea salt and freshly ground pepper
About 1 pound (454 grams) tomatoes (3 to 4 medium or a mix of medium and cherry
or grape tomatoes)
½ cup (125 grams) ricotta (whole-milk or low-fat)
1 large egg yolk
3 large eggs
6 tablespoons (90 ml) heavy cream
3 tablespoons grainy mustard (preferably French; see headnote)

WOR K I NG A H E A D
You can prebake the crust up to 2 months ahead and keep it, wrapped airtight, in the
freezer. You can prep the ricotta and mustard mixtures ahead and refrigerate for up to
6 hours. You can wilt the greens a couple of hours ahead.

Center a rack in the oven and preheat it to 425 degrees F. Place the partially
baked tart shell on a baking sheet lined with parchment paper or a silicone
baking mat.
Warm the olive oil in a large skillet, preferably nonstick, over medium
heat. Toss in the greens, season with salt and pepper and cook, stirring, until
they wilt and soften, 1 minute or less. (The wilted greens can be kept at room
temperature for up to 2 hours.) Scrape them into the crust, leaving any oil in
the skillet.
Remove the little core at the top of each medium tomato and slice the
tomatoes. If you’ve got cherry or grape tomatoes, halve them. Lay the
tomatoes out on a double layer of paper towels, cover with more paper
towels and pat away the excess moisture.
Mix the ricotta with the egg yolk and season with salt and pepper. (The
ricotta mixture can be covered and refrigerated for up to 6 hours.)
Whisk together the eggs, cream and mustard; season with salt and pepper.
(The mustard mixture can be covered and refrigerated for up to 6 hours.) Pour
into the crust. Add the tomatoes, arranging them so that they’re fairly
evenly distributed. Finish by spooning dollops of the ricotta mixture over
the top.
Bake for about 30 minutes, until the filling is puffed and firm in the
center; a skewer inserted into the center should come out clean. Transfer
the baking sheet to a rack and let the tart cool for at least 15 minutes before
serving, or allow it to come to room temperature — it’s good at any
temperature.
Just before serving, if you’d like to give the tart a little shine — the
tomatoes look good with a gloss — brush a little olive oil over the surface.
S TO R I N G : The tart is best served the day it is made, but if you have leftovers,
cover and keep them in the fridge — they’ll make a good snack the next day.
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Makes 4 servings

I’m absolutely positive that this poke (pronounced “poke-ay,” meaning
literally “to cut or slice” in Hawaiian) is not traditional in Hawaii, the dish’s
homeland, but I’m not ready to call it inauthentic. Poke, like ceviche, has
been riffed on by so many that the only real imperative is that it be
extremely tasty.
At its most simple, poke is usually chunks of raw tuna briefly marinated
with soy and sesame oil. It’s not a fancy dish — more like a snack you’d eat
when you’re wearing flip-flops — and it’s not a dish with rigorous rules.
These days, though, the tuna might be replaced by another type of seafood,
tofu or vegetables; the marinade might include just about every spice and
hot sauce from around the globe; and the add-ins might be salad greens,
onions, avocados, mangoes, tomatoes or whatever else is good with fish and
bold seasoning.
I’m so crazy about this sweet-salty-hot marinade that I also use it as a
dressing for coleslaw, kale and apple salad, beets (I love beet poke) and raw
cauliflower. And because it and the fish are versatile, I have fun choosing the
add-ins. When summer’s the season and the heat and humidity are high, you
can’t beat poke with very cold watermelon.
I know you’re going to have fun with this recipe. Actually, the only
“recipe” is for the marinade — the rest is up to you.

For the marinade
2 tablespoons shoyu (Japanese soy sauce) or other soy sauce
2 teaspoons olive oil
1 teaspoon Asian sesame oil
1 teaspoon minced peeled fresh ginger
¾ to 1½ teaspoons Sriracha (to taste)
½ teaspoon oyster sauce
½ teaspoon unseasoned rice vinegar
1 pound (454 grams) very cold thick-cut sushi-grade tuna or salmon

Add-ins to pick and choose from
1 teaspoon sesame seeds, white and/or black
Sliced jalapeños or serrano chiles
Diced bell pepper
Sliced scallions
Chopped onions (rinsed in cold water and patted dry)
Slivered garlic
Halved cherry tomatoes
Cubed mango
Cashews, macadamias or peanuts
Broken nori (briefly pan-toasted, or not)

Go-alongs to pick and choose from
Strong salad greens, like mizuna, kale or arugula
Coleslaw
Roasted beet cubes
Cold watermelon cubes

WOR K I NG A H E A D
You can make the marinade up to 3 days ahead and keep it covered in the refrigerator.
You can also marinate the tuna or salmon for as long as 3 hours.

TO M A K E T H E M A R I N A D E : Put all the ingredients in a jar, c
over and shake
well to blend. (The marinade can be made ahead and refrigerated for up to 3
days.)
TO M A R I N AT E T H E F I S H : Cut the tuna or salmon into bite-sized cubes and
toss them into a bowl. Pour the marinade over, stir to coat the fish, cover
and refrigerate for at least 30 minutes, or for up to 3 hours, stirring
occasionally.
If you’re using the sesame seeds or any of the add-ins, stir them into the
poke just before serving. If you’re using one of the go-alongs, place on a plate
and top with the poke, or mix everything together.
S TO R I N G : You can marinate the tuna or salmon for longer than 3 hours, but
its texture will soften. Once the poke is on the table, it’s best to polish it off,
since it won’t really keep after that.

POKE TO PLAY AROUND WITH

by on 06:16
Makes 4 servings I’m absolutely positive that this poke (pronounced “poke-ay,” meaning literally “to cut or slice” in Hawaiian) is not tradi...
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Makes 8 servings

There are some dishes that just stop the show as soon as you bring them to
the table, and this is one of them. It’s not fancy and it’s certainly not hard to
make or time-consuming to put together, but it’s pretty in a way that says
that your host wants to make you happy and feel cared for. That’s how I felt
when Christiane L’Heritier served this at a dinner in Paris.
While the mention of a terrine often conjures up images of chunky pâtés
made with meat, this one is based on a rich egg-and-cream custard studded
with vegetables. Christiane’s showcased zucchini and toasted pine nuts, and
yours can too (see recipe). Mine follows her lead, but it has onions, peppers
and lots of herbs, a more year-round mix. Christiane passed around a big
pitcher of fresh tomato-basil sauce to pour over each serving. It’s a nice but
not necessary addition. Like a quiche (my husband calls the terrine a
crustless quiche), this dish is good solo or embellished.

For the terrine
2 tablespoons olive oil
1 large onion, finely chopped, rinsed and patted dry
2 red bell peppers, cored, seeded and finely chopped
Fine sea salt
5 scallions, white and light green parts only, thinly sliced
1 cup (40 grams) chopped fresh basil or a mix of herbs
Freshly ground pepper
9 large eggs
1¾ cups (420 ml) heavy cream

For the sauce (optional)
4 large or 6 medium tomatoes, peeled, cored and coarsely chopped
A handful of fresh basil leaves, coarsely chopped
1 to 2 tablespoons olive oil, if you’d like
Fine sea salt and freshly ground pepper

WOR K I NG A H E A D

The terrine can be made up to 3 days ahead and kept tightly wrapped in the
refrigerator.

Center a rack in the oven and preheat it to 350 degrees F. Rub the inside of
an 8-by-4-inch loaf pan with a little butter or oil. Line the pan with
parchment paper, leaving an overhang on the long sides to use as handles;
it’s fine if the short ends of the pan are bare. Butter or oil the paper. Have a
roasting pan to hold the terrine at hand.
TO M A K E T H E T E R R I N E : Warm the olive oil in a large skillet over medium
heat. Toss in the onion and peppers, season with salt and cook, stirring, until
the vegetables soften but do not color, about 8 minutes. Scrape the mix into
a bowl. Stir in the scallions and basil or other herbs, season with salt and
pepper and let cool for about 5 minutes.
In another bowl, whisk the eggs and cream together until well blended.
Season with salt and pepper, add the vegetables — leaving behind any liquid
that has accumulated in the bowl (it’s important that the vegetables not be
wet) — and stir to mix well. Turn the mixture out into the prepared loaf pan.
Place the pan in the roasting pan and fill the roaster with enough very hot
water to come halfway up the sides of the loaf pan. Carefully slide the setup
into the oven.
Bake for about 90 minutes, loosely covering the terrine with a foil tent
after 45 minutes, until a skewer inserted into the center of the terrine comes
out clean. The terrine will rise a little, and it may crack, and that’s fine.
Carefully remove the loaf pan from the roasting pan and transfer it to a rack.
Let rest for about 15 minutes before unmolding the terrine: Run a table
knife around the sides, unmold it onto a serving platter and peel away the
parchment paper.
The terrine is ready to serve when it is just warm, or let cool to room
temperature. You can also refrigerate it and serve it chilled.
TO M A K E T H E O P T I O N A L S A U C E : Put the tomatoes and basil in a blender or
food processor and whir just a few times. Add the olive oil, if you’d like,
season with salt and pepper and pour into a pitcher or a bowl. Serve
alongside the terrine.
S TO R I N G : Both the terrine and the tomato sauce can be refrigerated tightly
covered for up to 3 days.
C H O I C E S : The terrine makes a stellar starter, but it could just as rightly be a
side dish, or even the main event if you were to add a salad or some welldressed
vegetables. Because it can be served warm, at room temperature or
chilled, it’s good picnic fare. Since there’s nothing I like more than an indoor
picnic (some people call it a buffet), I often make this terrine part of the
spread.
ZUCCHINI AND PINE NUT TERRINE
Scrub about 2½ pounds small zucchini, dry them well (don’t peel), trim
them and cut into small pieces. Sauté the zucchini, along with 2 chopped
shallots (or 1 chopped medium onion), in 2 tablespoons olive oil until
cooked through, 8 to 10 minutes. Drain the vegetables in a strainer before
adding them to the egg mixture. Toss ⅓ cup toasted pine nuts into the mix
before baking.
Playing Around
Any vegetables that you might use to make a quiche can be used in this terrine.
Think sautéed leeks, mushrooms or asparagus, for instance. If you’d like, you can
use those quiche classics, cubes of ham or bacon. The key is to drain any sautéed
ingredients well before adding them to the egg mixture.
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Makes 4 servings

I’m not sure how authentic this tempura batter is, but I am sure that it’s
terrific for everything from fish (think fish and chips) and seafood to
vegetables and fruit. It produces a thin, crackle-crisp coating that gives us
what we love in fried foods: contrast. This is the batter I use for Shrimp-
Mousse Squash Blossoms (see photo, follows) and Pepper Poppers, but I use
it more often for tempura’d vegetables, such as mushrooms, string beans
and slender wedges of winter squash (pumpkin makes excellent tempura) or
fruits like sliced apples, pears and bananas.
The batter gets its lightness from flour, cornstarch and a combination of
leaveners: baking powder, baking soda and seltzer. It makes enough to coat 1
pound of vegetables, fish, seafood or fruit (18 to 20 small pieces).
As with everything fried, you need to eat the tempura as soon as it’s ready,
so don’t drop in the first bit until you’ve gathered your group together.

For the batter
5 tablespoons all-purpose flour
5 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup (120 ml) seltzer, club soda or sparkling water

For the dipping sauce
½ cup (120 ml) ponzu sauce
1 tablespoon (see Thai sweet chili sauce)
Canola or peanut oil, for deep-frying

Choose one of the following or mix and match, for a total of about 1 pound
1 pound (454 grams) firm vegetables, such as carrots, potatoes, celery root and/or
winter squash, trimmed as necessary and sliced about ⅛ inch thick
1 pound (454 grams) softer vegetables, such as mushrooms, zucchini, onions and/or
bell peppers, trimmed as necessary and sliced about ¼ inch thick
1 pound (454 grams) shrimp, shelled and deveined, or scallops, tough muscle removed
1 pound (454 grams) white fish fillets, cut into 2-inch pieces
1 pound (454 grams) fruit, such as pears, apples, pineapple and/or mango, trimmed as
necessary and sliced about ½ inch thick.

WOR K I NG A H E A D

You can prep the fruits, vegetables and/or fish a few hours ahead and keep them
covered in the refrigerator. Take the chill off them by leaving them on the counter
while you prepare the batter and bring the oil to temperature. It’s best to mix the
batter at the last minute.

TO M A K E T H E B AT T E R : Whisk together the dry ingredients, then stir in the
seltzer. You’ll have a smooth batter that’s the consistency of heavy cream.
TO M A K E T H E S A U C E : Mix the ponzu and chili sauce together in a small
serving bowl.
TO B AT T E R A N D F RY: Have chopsticks or a fork and a slotted spoon or small
strainer at hand. Line a plate with a double thickness of paper towels.
Pour enough oil into a medium saucepan to come 2 inches up the sides.
Attach a deep-frying thermometer to the saucepan or have an instant-read
one at hand. Heat the oil to 350 degrees F.
Drop a few pieces of whatever you’re cooking into the batter, stir them
around gently to coat and lift them out (let the excess batter drip back into
the bowl), then drop them into the hot oil — don’t crowd the pan. Allow the
bits to fry, turning them as needed with chopsticks or a fork, until lightly
golden on both sides, 1 to 1½ minutes. Lift them out of the oil with the
slotted spoon or strainer, letting the excess oil drip back into the pan, and
place them on the paper towels. Cover with more paper towels and blot
away excess oil. Continue, always making certain that the oil comes back up
to temperature before adding more bits.
Serve immediately, with the dipping sauce.
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Makes 6 servings

A frittata is a dish that every cook should know how to make, partly because
it’s so delicious, partly because it’s so easy and partly because it’s so versatile
— it’s a happy home for tidbits of all sorts. That it can be made ahead and
served at room temperature is a bonus. Essentially an omelet that’s cooked
for a couple of minutes on the stove and then quickly finished in the oven, a
frittata can be made with everything you’d normally put into an omelet, but
there’s no folding and crossing your fingers that it all holds together.
Because I make frittatas so often, and because they’re always different,
depending on what I’ve got on hand, it was hard for me to come up with a
“real” recipe. This may sound odd to you now, but a couple of frittatas later,
you’ll be saying the same thing (see the Kale and Onion Frittata).
This version takes its inspiration from a diner standard: the Western
omelet, sometimes called a Denver. It’s got onions, bell peppers and some
minced jalapeño, as well as chile powder and hot sauce. The original has
ham, and you can add that — or bacon or pancetta — if you want to. I like
sliced tomato and cheese on this and many other frittatas, but you can leave
the top bare or go for scallions or leeks, pepper rings or thin rounds of onion.

a word on spring onions

Spring onions (sometimes marketed as Texas onions) look like large
scallions. They have scallion-like greens, but their base is a bulb, like a
regular onion. Spring onions are milder and sweeter than normal onions.
You can substitute scallions — you’ll need three or four for each spring
onion — or an onion.

2 tablespoons olive oil
1 Texas spring onion (see headnote), finely chopped or diced, rinsed and patted dry
1 red or green bell pepper, cored, seeded and finely chopped or diced
½ jalapeño, finely chopped or diced, or more to taste
Pinch of chile powder
Fine sea salt and freshly ground pepper
8 large eggs
Hot sauce
1 tomato, cut into 6 slices, or 12 cherry tomatoes, halved
3 tablespoons shredded cheddar (yellow or white)
2 or 3 sprigs fresh thyme (optional)

Center a rack in the oven and preheat it to 350 degrees F.
Pour the oil into a 9-inch cast-iron or other ovenproof skillet and place
the pan over medium heat. Add the onion, bell pepper and jalapeño, season
with the chile powder and some salt and pepper and cook, stirring
frequently, until the vegetables are moderately soft, about 5 minutes.
Whisk the eggs together with some salt, pepper and chile powder and as
much hot sauce as you’d like — keep in mind that you can always season the
frittata with more hot sauce after it’s baked. Pour the eggs over the
vegetables in the skillet and stir just to blend, then let the eggs cook,
undisturbed, for 2 minutes. Top with the tomato, sprinkle with the cheese,
toss on a sprig or two of the thyme, if you’re using it, and slide the pan into
the oven.
Bake the frittata for 8 minutes. If you want to serve the frittata in the pan,
look at it now. If the sides are puffed and firm, and only the center jiggles a
little bit, remove it from the oven (the frittata will continue to cook after it
comes from the oven, so as long as you don’t want to unmold it, it’ll be fine).
If you want to turn the frittata out onto a plate, let it bake for another 3 to
4 minutes. If you want a little more color, run the frittata under the broiler
for a couple of minutes. Transfer the frittata to a rack and let it rest for 10
minutes.
If you are going to unmold the frittata, have a cutting board and a serving
platter at hand. Run a flexible heatproof spatula around the edges of the
frittata, working the spatula under it a bit as you go. Carefully (the pan is
heavy . . . and hot!) turn the pan over onto the cutting board; lift off the pan.
If anything sticks, see if you can lift it out of the pan and replace it; if not,
forget about it. Turn the frittata onto the serving plate (repositioning any
tomatoes that have come loose, as they’re bound to), sprinkle with
additional thyme, if desired, and cut into squares or wedges.
Serve the frittata while it’s warm, or allow it to come to room
temperature.

S TO R I N G : The frittata is best the day it is made, but leftovers can be covered
and refrigerated for up to 1 day.

KALE AND ONION FRITTATA

Instead of the onion, pepper and chile powder, cook ¼ pound kale, trimmed
and shredded (or use leaves of baby kale), 3 medium spring onions or other
onions, halved and thinly sliced, and 3 garlic cloves, minced, in the oil.
Whisk 3 tablespoons Dijon mustard into the eggs, and proceed as directed.
You can swap the kale for mustard greens, spinach or chard or add these to
the kale. Also think about adding sliced zucchini or mushrooms, chopped
bacon or shrimp, or even shreds of leftover chicken or pork — just
remember that whatever you put into a frittata has to be cooked first.

WESTERN FRITTATA

by on 06:17
Makes 6 servings A frittata is a dish that every cook should know how to make, partly because it’s so delicious, partly because it’s so easy...
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