Posts tagged ‘spinach’

March 3, 2013

Frittata, Frittata, Frittata, Je T’aime

by cillefish

For the frittata-uninitiated, these are basically quiches without crusts — firm, cakelike omelets cooked slowly over low heat. My first efforts at these resulted in scrambled eggs, but a good frittata actually can be super simple and surprisingly classy for something so packed full of good things. Tips to simplify:
Frittata

  • The right hardware: A big, cured skillet is best for this recipe since the frittata turns out particularly attractive if you sit it under the broiler for a minute or two, and I don’t trust teflon or the “wrap the plastic handle in foil” method not to do nasty things in the oven.
  • Butter is better: If your skillet isn’t (or is) well cured, barely-browning some butter in the bottom of the pan right before you pour in the egg mix will help it stay loose and come out a little easier.
  • Implements that help: A big, flexible pancake spatula is also a plus here, as is one of those knives that looks like a soft-cheese knife but has very good, small serrations on the bottom for astoundingly excellent julienne-slicing.
  • Shortcut: For the faint of heart or accident-prone [me], the baking method also works: butter a deep pie dish, do whatever stovetop prep is necessary to get the veggies where you want them, and pop the whole thing, uncovered, into a 350° oven for, say, 30min.

Spinach, Red Pepper, Onion, and Feta Frittata:

  • 1 Tbsp olive oil
  • 2 medium yellow onions, halved vertically and thinly sliced
  • 2 red bell pepper, quartered lengthwise and sliced very thinly
  • 10 oz frozen spinach, thawed and squeezed out (I up it to 15oz)
  • 5 large eggs
  • 1/4 to 1/2 c crumbled feta
  • optional: 1 Tbsp pre-grated parmesan
  • optional: 1/4 c to 1/2 c chopped fresh parsley, or 1-2 Tbsp dried (I omit this)
  • 1 tsp italian seasoning (I used 1 heaping tsp)
  • Pepper to taste or a pinch of crushed chili pepper (the egg can handle it)
  • 1 Tbsp unsalted butter

Preparation:

  1. Pop the spinach in a bowl in the microwave on half-power to start it thawing. Meanwhile, chop everything. More Frittata goodness
March 14, 2011

Honey-Ginger Eggplant 4 Ways

by cillefish

I made the 3rd version over the weekend for my lunch today. On top of wilted spinach with sauteed onions and toasted walnuts, it was pretty great but a little over-sweet, so I’ve adapted it below (original recipe, Option A, was from: Modern Spice by Monica Bhide). The 3rd option came out to a nice, juicy softness with a bit of firmness and just a hint of crispiness on the outside.

The Marinade:

Mix the following ingredients in a small jar and keep stored in the fridge until you need it:

  • 2 Tbsp fresh ginger root, peeled and grated to a pulp (on the small grater that looks like someone tried to punch their way out of it using a ballpoint pen)
  • 1/4 cup warmed liquid honey (microwave on 1/2 power for 15 seconds, no cap!)
  • 3 tsp red chili flakes, or 1 1/2 tsp good cayenne pepper
  • 1 Tbsp pomegranate molasses (find at Mediterranean and Middle-Eastern stores / cafes)
  • 1 Tbsp olive or peanut oil
  • 1/2 tsp grated lemon/lime zest
  • juice of 1/2 lemon (2 or 3 tsp)

The Other Ingredients:

  • 1 medium size eggplant* sliced in 3/4″ to 1″ discs
  • 1 package fresh spinach (normal salad-bag size)
  • 1/2 yellow onion, chopped to 1/2″ size bits
  • 2 smaller cloves garlic, or 1 big one, smashed & minced
  • 2 Tbsp small-chopped walnuts
  • 2 Tbsp butter
  • Warmed Jalapeno bread or spicy-garlic naan (or just 2 c cooked plain rice)

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February 26, 2011

Spinach Salad with Fennel, Beets, and Balsamic-Lemon-Pomegranate Dressing

by cillefish

Spinach Fennel Beet Salad. Image credit: islandgardening.com
My roommate Jono makes this; it’s sweet and tangy and has a ton going on. the body of the spinach, cheese, and nuts, and the richness of the beets and pomegranate flavors lend complexity to the sweeter notes.

  • 2 red beets, roasted (or 1/3 to 1/2 of a can)
  • 1 package baby spinach
  • 1 /2 package mache or spring greens
  • 4 inches fennel bulb, halved and sliced as thin as possible
  • 1/2 – 1 c walnuts, chopped a bit (not too much) and toasted in a small saucepan (no oil) until they start to smell like toast and just barely change color
  • 1 – 1 1/2 c slices of tangerines (about 3 tangerines)
  • 1 1/2 small fuji apple, cored, sliced into 1/8 slices, and then sliced thinly
  • 1/3 cup (about 3 inches) good-quality, firm, crumbly bleu cheese (should have a musty odor when broken)

Ahead of time, roast beets (cut off greens 1 in away from tops, place in a Pyrex or stoneware dish that has a lid, drizzle with olive oil, and roast, covered, on 350° for 1 hr – 1:20)

Chop all other salad ingredients; toss; top with dressing (below) and several turns of freshly ground black pepper; toss again.

For dressing, whisk together “to taste” these ingredients in a jar and then “shake the shit out of it” (or place in food processor):

  • 3/4 c olive oil
  • 1/4 c balsamic vinegar
  • 1-2 cloves garlic
  • barely a pinch of sea salt
  • 2 tsp pomegranate molasses
  • lemon juice to taste (1-2 Tbsp)
  • 1-2 Tbsp stone-ground mustard (something spicier – stone-ground with horseradish is fine)
  • 2 tsp honey (or agave nectar)