Frittata

Sometimes you just need a quick dinner and you haven't done any pre-planning. This is when I bust out the frittata. Now I have to confess, I really don't like eggs. They creep me out and I never buy fertile eggs, but my husband and my kids love them. This is one of the few ways I can actually eat them. The other is wrapped in a breakfast burrito hiding behind salsa and crispy potatoes. My method for frittatas, is to not cook them at all on the stove, I am pretty sure I read about this method in a Thomas Keller recipe. You use a cold cast iron and a hot oven and it works really well.

eggs, mushroom, spinach, salt, pepper, and oil

wilt the spinach

dice and slice the onions and mushrooms

saute them in a dry pan until the mushrooms brown

beat eggs with oil, and salt

then add spinach and mushroom/onion mix

pour into cold pans, top one with cheese for the kids

place into a hot oven until they just puff

let rest 10 minutes

then serve with siracha or ketchup

Bon apetit!

Spinach and spring garlic soup

This is some seriously yummy soup. I made it based loosely on this recipe, which was based on a soup they had at the Zuni Cafe in 2008, which at that time one of my oldest friends would have been working there as a chef in training. I like to think he had a part in making the original soup. Does that make this his recipe?

this is spring garlic - make sure to use all the white and the light green

cut it from the bottom up removing the dark green parts as you go
keep cutting until there is no more light green left

spring garlic for soup, green leaves for stock

simmer in oil with a pat of butter, I threw in some fresh scapes from my garden

I also added two baby carrots that were limply hiding in my crisper

once that is all softened add spinach

cook until it just wilts

add veggie stock and for us a cup of coconut milk and simmer a bit

blend until it turns super green, then salt to taste

serve with something crunchy - I like croutons, grilled cheese sounds good too

Bon apetit!