Zucchini and Tomato Frittata

Margaux says…

I love making frittatas for dinner in the summer.  It’s a great way to use up random produce sitting in the fridge, it’s quick and easy, and it is best served at room temperature, which is great in summer.  I got the idea for this one from Skinnytaste.com, except this isn’t the skinny version.

Zucchini and Tomato Frittata

We don’t have tons of tomatoes and zucchinis like some people, because we unfortunately don’t have a garden.  But I know that when you do grow those things, they are plentiful, so this is a great way to use it up.  And the Asiago adds so much delicious flavor to this dish!

Zucchini and Tomato Frittata

1 tbsp olive oil

1/2 large onion, diced

2 medium zucchinis, cut into matchsticks

8 large eggs

3/4 cup shredded Asiago cheese

1/4 cup chopped basil

salt and pepper

2 small garden tomatoes, sliced thinly

Preheat oven to 400 degrees.

Whisk together eggs with 1/2 tsp salt, 1/4 tsp freshly ground pepper and Asiago cheese.  Set aside.

Heat olive oil in a 10″ non-stick pan or cast iron skillet over medium heat.  Add onion, and saute until soft, about 5 minutes.  Add zucchini and turn up heat to medium-high.  Saute until zucchini is soft, about 2 more minutes.  Add egg mixture and let sit for a minute, then tilt the pan and loosen the edges with a spatula, letting uncooked egg slide underneath.  Cook until the underside is golden but the top is still liquid, about 5 minutes.  Add the tomatoes to the top of the frittata, sprinkle a little salt on them, and transfer to a center rack of the preheated oven.  Bake until the top is set, about 5 minutes.  If the top doesn’t set in that amount of time, turn the broiler on high, move the rack to the top position, and broil until the top sets, about 1-2 minutes.  Don’t overcook!  Remove pan from oven and let cool to warm.  Remove frittata from pan onto a large serving plate, or cut right in the pan and serve.  I like to serve it at room temperature, but it’s also good warm.

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Aunt Suzy says . . .

My friend, Ruth, and I recently read My Life in France by Julia Child and thought it would be fun to cook some things inspired by her.  . . maybe not exactly her recipes from The Art of French Cooking, but similar ones using fresh seasonal ingredients.  We had talked about a souffle, but I’ve always been intimated by them.  Probably should give one a try at some point, but we decided on quiche and chose an asparagus quiche because asparagus is at its peak right now.  I did look in TAOFC to see whether Julia had a recipe using asparagus (no) and to see her methods (interesting and helpful!).  Ultimately, we chose this recipe from Martha Stewart that we modified slightly.   I know the perfect person to buy from at the Minneapolis Farmer’s Market, so we went Saturday morning to buy asparagus and other items for our menu.  I realized that while I enjoy ordering quiche out or having it at other people’s homes, I had never made one myself!  This was very easy and definitely delicious, so I will make quiche again, experimenting with other types and recipes.  It was fun to cook with friends, with everyone diving in and making light work of the tasks. We served this with a beautiful salad and a glass of chardonnay.

Margaux says…

Quiche is kind of a staple in our house.  My dad made quiche a lot when I was a teenager, so it’s like comfort food to me.  And it’s (relatively) easy, inexpensive (especially if you just use leftover stuff like I do a lot), and really delicious.  This recipe is definitely a little fancier than I usually make, with the Gruyere and leeks, and it’s super good.  We usually have a few leftover pieces for breakfast the next day, but this one we totally polished off that night!

When I make quiche, or any baked single-crust pies, for that matter, I use the Joy of Cooking method with the crust, and I find that it always makes for a better finished pie.  In the Joy of Cooking test kitchen, this was the only way they found that didn’t end in a soggy, under done crust.  The edges may get a little brown, but it’s totally worth it.  I’ve included the instructions for this method after the recipe.

Ingredients

Your favorite pie crust for a single crust pie

1 pound asparagus, tough ends removed

2 medium leeks, white and light green part only

1 tablespoon olive or vegetable oil

1 cup shredded Gruyere cheese

4 large eggs

1 1/4 cups half and half

A pinch of nutmeg

salt and pepper to taste

Directions

Crust: Roll out the dough and place in a 9-inch pie plate.  Crimp or flute the edges.  Bake at 350° for 7-8 minutes.  Remove from the oven and make a few stabs with a fork to deflate any bubbles.  Set aside to cool slightly.  Leave the oven on. (Or follow Margaux’s instructions below for pre-baking the crust).

Asparagus and Leek QuicheVegetables: Wash the asparagus and pat dry.  Cut in roughly 3/4-inch lengths.  Cut the tops off the leeks so only white and light green part remains.  Slice these pieces in half lengthwise and wash thoroughly under running water, fanning out the layers.  Thinly slice in half moons then pat dry with a towel or paper towels.  Heat the oil in a non-reactive skillet over medium heat.  Sauté for about 10 minutes until asparagus is beginning to soften and the leeks show a few browned bits.  Remove from heat and set aside.

Eggs: Whisk the eggs and half and half together and add the nutmeg along with salt and pepper to taste.  Whisk to completely blend and emulsify a little.

DSC06707Assembling and baking the quiche:  Place the slightly cooled pie crust on a jelly roll sheet pan. Scatter the grated Gruyere onto the bottom of crust.  Place the vegetable mixture in a layer over the cheese. Next pour the egg/cream mixture over all.  Place the quiche on the sheet pan in the center of the oven and bake for 45 to 60 minutes.  (check at 45 just in case it’s done. At Ruth’s it took an hour in a gas oven and at my house it took 45 min in an electric oven.)  A knife inserted into the center should come out almost clean.  The quiche will continue to cook slightly as you let it rest for 15 minutes (or more) before serving.  You can serve warm or room temperature.

NOTES ON THE INGREDIENTS: 

Suzy says…None of us had time to make a crust so we used store bought and it was fine! While I swear by homemade, I have friends who swear by store-bought. Today I was convinced that if pressed for time purchased crust is a good option.  On the recommendation of the cheese department manager, I used half local Gruyere and half imported French.  Her idea was that the French is nutty and flavorful, but not very “melty” and the local is very melty, but does not have as much flavor as the French.  If Gruyere isn’t readily available, you can use regular Swiss cheese.

Margaux says…I have used store bought crust before too, and prefer Whole Foods brand by far.  But I have to be REALLY pressed for time to do it…I always make an all-butter crust and it’s way more flavorful.  🙂

Joy of Cooking pre-baked crust method:

Roll out your dough and place in pie dish.  Crimp the edges as desired, and freeze for about 8-10 minutes.  Meanwhile, preheat the oven to 400 degrees and set a rack in the upper third of the oven.  Take the pie dish with crust out of the freezer and smooth a large sheet of aluminum foil, shiny side down, into the pie crust, leaving an overhang all the way around the edges.  Fill the liner with raw beans or rice or metal pie weights, banking the weights along the sides if you don’t have enough to fill the whole shell.  Bake the crust for 20 minutes with the weights in to set the crust.  Take out of the oven, carefully remove the foil by grabbing the corners and pulling it out with the weights, then prick all over with a fork.  Put it back in the oven for 5-10 minutes, until its golden brown.  Check periodically for doneness and if there is any puffing up, prick the puff with a fork and gently push back in place with a spoon. Take out of the oven and fill with the filling and bake (don’t forget to turn the oven down to 350).  If your crust edges start to get too brown during baking with the filling in, carefully cover just the edges with aluminum foil pieces.  Or get a vintage crust saver (aluminum ring that you set on the crust) like I have…it’s great!

Aunt Suzy says . . . 

This dish (also called Shakshuka) is served throughout the Middle East and North Africa. There are many theories of where it originated, but it is common in Tunisia, Algeria, Morocco and Israel, where it is thought to have been introduced by Tunisian Jews. Wikipedia notes that it rivals hummus and falafel for the “national dish” of Israel.  As you can imagine there are many variations on a theme with a dish like this.  The common ingredients are peppers, onions, garlic, tomatoes and spices plus the eggs.  Many recipes do not include the sausage and some, like this, emphasize tomato sauce over peppers.  I’ve made it with and without the sausage, depending on my mood and ingredients on hand.  I make Chakchouka mostly for dinner, but I know it is often served for breakfast and would make for a great brunch.

Margaux says…

We made this for the first time last night…or should I say, Jason made it (so he should probably be writing this!), and it was delicious!  We made it without sausage, and threw in a couple of zucchinis instead.  We both agreed that it would have been even better with sausage, but it was still good vegetarian.  We also both wanted more eggs with it, so I think next time we’ll do 6 eggs instead of just 4.  We love having eggs for dinner, and will definitely be making this again.  And the harissa really added great flavor!

Serves 4

The Pepper Stew

2 Tbsp. extra virgin olive oil

1 onion, thinly sliced

1 each, red and green bell pepper, sliced

1-2 cloves garlic, minced

Merguez sausages, sliced in about 3/4-inch pieces (optional)

1 tablespoon Harissa

6 tomatoes, peeled & quartered OR

1 15-ounce can diced tomatoes, drained

2 tablespoons fresh mint or parsley

Crumbled feta cheese (optional)

Heat oil in large skillet.  Add onions and bell peppers and cook, uncovered, over medium heat for 5 minutes. Add the garlic and cook another 5 minutes. Move the vegetable mixture to one side and add the sausages and cook for a few minutes. Add the Harissa and stir to blend. Add the tomatoes and season with salt and pepper. Cook all gently for another 10 minutes or so until everything is soft.  Add the mint or parsley, or you can wait and sprinkle this on after placing on the plates.

Finishing with the Eggs

4 eggs

Make 4 indentations in the vegetable mixture and break an egg into each.  Cover the pan and cook gently for 5-7 minutes until eggs are set.  (I made an individual portion for myself since Randy was eating his stew without an egg – also delicious!)

Use a large spatula to scoop out a portion of the vegetables with an egg.  It should look like a nest on the plate. Sprinkle with the mint if you haven’t done this before and crumble the feta on top, if desired. Serve immediately with crusty french bread or toasted pita and a salad.

Cook’s Notes (Aunt Suzy): If you do not have Harissa, but would like a little heat, you could use hot sauce or add a minced jalapeno or serrano pepper with the garlic.  I would also add a little cumin if I did not use Harissa.  I am lucky to live near Clancy’s Meats which makes its own Merguez lamb sausage.  You can also order from Amazon by clicking on the link in the ingredient list. I think Andouille sausage or Spanish Chorizo might be tasty.  Or as I mentioned in the intro, this is very delicious without sausage at all.

Eggs for Dinner

May 16, 2010

Aunt Suzy says . . .

Margaux and I have been emailing back and forth lately about how we have noticed a focus on eggs for dinner in the food blogs we follow and the magazines we get. It’s been quite amazing how many things we’ve seen in the past couple of weeks, including a page on my Page-A-Day wine calendar about what wines pair well with dinner-style egg dishes! We both agree that we love eggs for dinner, so we took advantage of my visit to Chicago to make this delicious Spanish Tortilla. We also were trying to think of things we could make with Preserved Lemon when I remembered this great Moroccan tomato salad. It tasted really good with the tortilla!

Margaux says . . . Ironically, I’d been making eggs for lunch and dinner for a few weeks before we even started talking about it. Its really easy, and I know Desi will eat it.  So when we started going back and forth about it, I thought, “wow, everyone has eggs on the brain!”  It must be a seasonal favorite. 

Aunt Suzy says . . .

A note about the Chorizo: this recipe uses Spanish-style Chorizo which is smoked vs. Mexican-style Chorizo which is fresh. Since authentic Spanish Chorizo costs a pretty penny, I have always used the chicken Chorizo sold in places like Whole Foods or Trader Joe’s. This time we used TJ’s chicken Andouille, which is a good substitute.

Asparagus and Chorizo “Tortilla” (like a frittata)

Preheat the oven to 350 degrees

2 Tablespoons olive oil, divided

6 ounces thin asparagus, tough ends discarded, cut into 1-inch pieces

2 ounces Spanish chorizo, cut into ¼-inch dice

8 eggs

1 cup grated Manchego cheese

¼ cup chopped parsley, divided (optional)

Pinch cayenne pepper (optional)

Salt and pepper to taste

Place 1 tablespoon of the olive oil in a 10-inch skillet with sloping sides over medium high heat. (The best for this is either a non-stick or a cast iron like Le Creuset). When oil is hot, add asparagus and chorizo and cook, stirring, until asparagus pieces are just tender and chorizo is slightly browned, about 4-5 minutes. Remove asparagus and chorizo from the skillet and set aside. Remove skillet from heat, wipe with a paper towel and set aside.

Whisk eggs, ½ teaspoon salt, black pepper to taste and the cayenne pepper to blend. Stir in cheese and 2 tablespoons of parsley.

Place remaining 1 tablespoon olive oil in the skillet and set on medium high heat. When the oil is hot, but not smoking, pour half the egg mixture into the pan. Cook about a minute, tilting the pan and loosening the edges with a spatula. Sprinkle the asparagus and chorizo over the eggs and then pour in the remaining egg mixture. Reduce heat to medium and cook the eggs, continuously loosening the edges with a spatula and tilting the pan to let the uncooked egg mixture run under the cooked part. Cook until the underside is golden and set but the egg mixture on top is slightly liquid, about 5 minutes.

Transfer the skillet to the center rack of the oven. Bake until top is set, about 4-5 minutes. Watch carefully so it doesn’t overcook. If the eggs on top are not done at this point, you can turn the broiler on and broil the top for 2-3 minutes.

Remove skillet from the oven and let rest for a minute. Using a spatula, carefully loosen the tortilla from the pan and slide it onto a serving plate. (The tortilla will be half to ¾-inch thick.) Garnish with remaining parsley. Serve warm or at room temperature cut into wedges.

Moroccan Tomato Salad with Preserved Lemon

Salad

4-6 cups cherry tomatoes, halved or seeded and diced fresh tomatoes

½ medium red onion, diced

½ cup cilantro, stems removed and chopped

½ cup parsley, stems removed and chopped

½ preserved lemon, diced (pulp removed and discarded)

Dressing

3 Tablespoons fruity olive oil

2-3 Tablespoons lemon juice

½ teaspoon ground cumin

Juice of one clove garlic (use garlic press to squeeze the juice and discard the pulp)

1 teaspoon paprika

Pinch of cayenne pepper

Mix all dressing ingredients thoroughly and pour over salad. Let marinate for 30 minutes. Serve as is or over a bed of lettuce on a platter.