Posted in Uncategorized, tagged carmelized onion, Dish Erin, egg, egg dish, frittata, frittatas, omelet, onion, quiche on January 23, 2012 |
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From Dish Erin:
There’s a well-known adage that you can judge French restaurants by their omelets. I tend to agree. Egg dishes, be it omelets, frittatas, quiches, etc are simple on the surface but there are a lot of important tips that go into preparing them that make it really easy to mess them up. The key to making a good omelet and frittata is to not over beat the eggs. A couple quick whisks of the hand, and then that’s it. The other key is to cook them slow and low. High heat will dry our your eggs—and there’s nothing worse than dry eggs.
On the upside, there is nothing better than breakfast for dinner!
8 large eggs
1/2 cup finely grated Parmesan
3 large fresh basil leaves, torn into pieces
1 tsp. minced fresh rosemary
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
3 tbsp. extra-virgin olive oil
1 cup thinly sliced onion
1/3 cup whole-milk ricotta
Preheat oven to 400°.
Whisk first 6 ingredients in a medium bowl; set aside.
Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over top.
Cook until frittata begins to set, about 2 minutes.
Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature. I served with sautéed fingerling potatoes with paprika, salt & pepper, and an arugula salad with tomatoes and a lemon vinaigrette.
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Posted in Uncategorized on January 19, 2012 |
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From Dish Nicole:
This past weekend was very chilly one in NYC. It was the kind of weather that makes you stay in your apartment, watch an entire television series on Netflix and eat nothing but soup. Let’s just say, mission accomplished. My laziness aside, I have been dying to make a Tom Yum Goong soup that would rival my favorite Thai restaurants. Many times my attempts to recreate my favorite Thai style dishes have fallen a bit short of the mark, but not this time. I think I just might have found the perfect mix of sweet, sour and spicy. Here is what you will need:
To start you will want to make the stock:
The shrimp heads and shells (from about 1 pound large shrimp)
2 onions- roughly chopped
2 stalks celery- roughly chopped
2 limes- halved
2 teaspoons salt
¾ teaspoon whole peppercorns
3 quarts water
Removing the heads, peeling and deveining the shrimp isn’t the most glamorous part of this recipe but probably the most important part of the process. Place the shells and heads aside. Keep the shrimp tails on and keep them cool (I made an ice bath). Place a large stock pot on the stove with the 3 quarts of water and bring to a boil. Turn the heat down to a simmer and add the shrimp heads, shells and the rest of the stock ingredients. Once everything is in the stock pot, turn the heat back up to medium and allow the flavors to infuse for at least 30 minutes. You will notice that the stock is turning a slight red color. That is the fat from the shrimp that tints the stock; it is also what gives the stock flavor. After 30 minutes remove from heat and strain the stock into another soup pot and place back on the stove over a low heat.
2 stalks lemongrass sliced at an angle (2” pieces)
4 kaffir lime leaves
4 pieces of galangal (a type of ginger) I was unable to find fresh but Thai Kitchen has a dried version
2 red or green chilies diced or sliced
2 tablespoons fish sauce (nam pla)
1-2 teaspoons sugar
1 handful fresh cilantro
1 lb shrimp with tails
1 cup mushrooms (I used portabella mushrooms diced but most recipes call for canned straw mushrooms)
Bring the stock back up to medium heat and add the lemongrass, kaffir lime leaves, galangal and chilies.
Let this simmer for about 10-15 minutes allowing the spices to infuse. Next add in the mushrooms, fish sauce and sugar. Add in the shrimp and cook until they turn pink (approx 6 mins). Do not overcook the shrimp otherwise they get tough. Remove the soup from heat and add in the cilantro. At this point you should taste and add more salt, sugar or lime if needed for the proper balance of spices. When serving try to avoid the lime leaves and the lemongrass, they are for flavor only, not to eat.
Now that the soup is done and ready to eat, I think another episode is in order. Ahhh I love a lazy weekend.
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From Dish Jodi:
It’s that time of year in California when citrus is going overboard. There are more types of oranges at the markets than different vegetables themselves. In an impulsive moment, I bought 8 pounds of grapefruit…it was so cheap! I couldn’t say no! Now I have to figure out how to use them all. Replaced lemon juice and zest with grapefruit in basic lemon bars for a big hit this weekend. TONS of citrus salads – grapefruit chunks over arugula with a little almond oil — yum. And these simple sugar cookies.
2 C all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp finely grated grapefruit zest
2 Tbsp fresh grapefruit juice
1/2 cup unsalted butter, room temperature
1 C granulated sugar
1 large egg
1 tsp vanilla
1/3 C Grapefruit Juice
3 C powdered sugar
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt and zest. Meanwhile, in a mixer, beat butter and sugar til light and fluffy. add egg, 2 T juice, and vanilla and beat until combined, then add flour mixture and combine until everything is moist. Drop heaping teaspoons on cookie sheets and bake until edges are toasty about 20 minutes. Cool on a wire rack.
Once cookies are cool, whisk together powdered sugar and remaining juice until smooth. Dip cookies in glaze and let dry, or spoon or drizzle glaze over them.
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