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Delicate balance. (POTATO FRITTATA)

January 26, 2015

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Lots of resolutions here. First, I resolve to ignore my blog less. As life is a bombardment of experiences, and I am always hungry for them, the time to stop and write about the thing I love to do most (cook!) escapes me frequently. And because I love to tell stories about cooking/eating adventures I need to practice it more. Hopefully these stories, inspired by experiences, help people to cook/eat well or better! I promise to exercise these meta things.

I have been meaning to write about frittatas for a long time, ever since my friend runningwithreilly and I made a frittata-making video. It’s weird. Why I am whispering at the frittata, we may never know.

Normally in an an 9 inch skillet I would use seven or eight eggs for a thickish round, full of chunked vegetables, cheese, greens or all three. This very different, authentically Italian version, inspired by a chef/colleague‘s mama, uses a mere three eggs and paper thin potatoes fried in the skillet before pouring the few seasoned eggs over. A refinement! I like my own method as well, it yields a hearty product, but this one is nice in many ways. It’s one of those five-ingredient recipes that achieves harmony. Each ingredient is used with a light hand, and together they are solid.

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It would be great with martinis. Or maybe wrapped around the straw of a Bloody.

 

MAMA’S FRITTATA

serves 4

1 potato

1 tablespoon cooking oil

small pat of butter

3 eggs

2 tablespoons milk or water

1 small clove of garlic, minced

salt and pepper

1 tablespoon of your favorite green herb, chopped

  • Warm the oil and butter in a 9 or 10 inch skillet (preferably cast iron or non-stick). Meanwhile slice the potato thinly on a mandolin or with a sharp knife. Place the potatoes in the skillet and allow to cook on both sides until brown and crisp in places but still pliable.
  • Whisk the eggs in a small bowl with the milk or water, garlic and a bit of salt and pepper. When potatoes are cooked, pour the eggs over and swirl around in the pan so they coat it evenly.
  • Sprinkle the herbs over.
  • When the bottom of the frittata is set, place a dinner plate over the skillet. With one hand holding the plate in place, use the other hand to flip the skillet (along with the plate) to invert the frittata onto the plate. The cooked side should be up and runny side down.
  • Slide the frittata back into the skillet (keeping runny side down) to finish cooking the bottom .*
  • Transfer the finished product to a plate or cutting board, slice and serve drizzled with some olive oil.

*if your cookware will allow high heat (i.e. cast iron) the alternative to the janky flip is to place the skillet under the broiler after the bottom has set to finish cooking the top with the direct heat. Just be sure to keep a very close eye on it and take it out when just firm.

 

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Joining is good. (SUMMER CSA)

July 14, 2014

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I guess I say this every year. Joining a CSA is major! There are many resources that can help you to find a Community Supported Argiculture group in your area: http://www.localharvest.org/csa/ , for example.

Support your community, the planet, your health and best of all challenge yourself to incorporate all of that good eating into your lifestyle. Everyone wins!

Past posts on CSA love:

https://upchefcreek.wordpress.com/2013/08/16/at-last-tomatoes/

https://upchefcreek.wordpress.com/2012/08/02/summer-cravings-vegetable-noodle-soup/

https://upchefcreek.wordpress.com/2012/06/11/from-the-box-fish-kebabs-with-collard-greens/ 

Enjoy!

 

 

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Branching out. (FOOD STYLING)

July 10, 2014

It was like Thanksgiving in July (exactly like Thanksgiving in July, actually) on a shoot for Campbell’s classic green bean casserole that rolled out last year. I did not make/style the green beans (it had an entourage of its own) but I did cook the surrounding feast:

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See the whole commercial here:

http://www.ispot.tv/ad/75y5/campbells-cream-of-mushroom-soup-wisest-kid-holidays

I’m into it. Keep me in mind for all of your styling needs: omcooking@gmail.com

 

 

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More to love. (GRILLED RADISHES)

June 18, 2014

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Radishes are awesome for so many reasons. They add beautiful color and texture to all kinds of dishes and they are full of vitamin C and potassium. Radishes stimulate hunger as well as aid in the digestive process so, depending on the culture, they are served before and after big meals.

Among different varieties of radish, flavors can range from mildly peppery to downright hot and spicy. Cooking the radish however, changes that significantly. When heated, especially grilled, they take on a sweet, juicy consistency that is very different from the crisp raw version.

Synopsis: when looking for interesting veggies to throw on the grill (even on the stovetop grill pan) think radish! Simply slice and sear.

 

 

 

 

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Catchup! (AN OVERDUE POST ON ROMESCO)

May 29, 2014

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Romesco is a smokey condiment of the Spanish influence that can be made lots of ways and most often incorporates some kind of red pepper. It beautifully accompanies food from grilled meats to poached eggs to any raw or roasted vegetables you choose. It is an especially perfect topping for straight vegetables because it adds a touch of decadence to otherwise square stuff; roasted cauliflower, salt boiled potatoes, grilled spring onions, for example.

I do not consider my cooking very decadent. I was raised eating all kinds of tofu and later went to a vegan culinary school (even though I am an equal opportunity eater). Especially on this website, I have geared my recipes towards scoring healthy points, being quick/easy and most importantly towards being ‘damn delicious ways to eat stuff that is good for you’. That’s the mission.

When this blog was formed in the year two thousand and something, I was in the thick of cooking for clients who wanted to eat just right. For many years I didn’t often use bacon and heaps of butter or drench things in cream or deep fry. Don’t get me wrong, these are obviously awesome ways to cook and once in a while extremely useful but I tried not to lean on them, finding other ways to develop flavor and richness.

Now I am back on the restaurant scene. I do not work in a health-food place and I am given the opportunity to roll out lots of small plates with big flavor, no holds barred. I can stretch my style of cooking a little further into the naughty department. Frying* has been my favorite lately. Getting a crisp crust on lamb patties, putting an extra crunch on nuts or, as you will see here, cooking some garlic slices in oil until they are like little golden nuggets. And though this particular recipe for Romesco is, in fact, vegan, lately I am having lots of fun smearing my somewhat austere culinary upbringing with a little bit of pork fat.

ROMESCO THIS WAY

7 cloves of garlic, sliced (plus one whole clove)

4 chunks of bread, about 1 cup

2 whole tomatoes, canned or fresh, chopped

1 tablespoon smoked paprika (pimenton)

2 red bell peppers, roasted

40 blanched almonds*

1/4 cup extra virgin olive oil

3 tablespoons of the best sherry vinegar you have

5 jarred piquillo peppers

1-2 teaspoons kosher salt

black pepper to taste

pinch cayenne

oil for frying (canola is fine)

In a small skillet, pour enough frying oil so that it is about an inch deep. Warm it up and toss in one slice of the garlic. When it begins to bubble around the edges, remove from the oil and add the rest of the garlic slices (reserving one clove), stirring frequently until golden.

Remove garlic with a slotted spoon and place on a paper towel. Add bread chunks to the oil and fry on both sides until crisp, remove from skillet onto paper towel.

Discard all but a few tablespoons of oil from the skillet, heat it up again and sauté the chopped tomatoes for a few minutes. Add the smoked paprika and a teaspoon of salt to the skillet and stir to combine with the tomatoes. Cook until fragrant, about 3 minutes.

Now that all of the components are prepped, time for the easy part.

Place the fried garlic, the raw garlic clove, the bread, the tomato mixture, roasted peppers, almonds, olive oil, sherry vinegar, piquillos, remaining teaspoon of salt, some black pepper and a pinch of cayenne into the bowl of a food processor and puree until smooth.

Check for seasoning and adjust. Also adjust the consistency with more oil or vinegar to thin and more bread or almonds to thicken.

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Roasted asparagus waiting patiently for romesco and a soft boiled egg…

 

 

 

 

* When I was a culinary student I once got roped into a call for one of the competitive cooking shows…I don’t remember which. When asked about one of my special skills in the kitchen I reluctantly replied, “I can fry”.

** Any almonds would work, roasted, salted, etc. To blanch raw almonds, plunge them in boiling water for 1 minute and drain. When cool enough to touch, slip the skins off… but do it before the skins dry or else it becomes difficult.