A young friend dropped by recently and noted that there had been no DishnDat lately. True. True. DishnDat needed a break, and still needs a break, so follow us on Facebook. Lots and lots of photos. Please drop by and drop us some “likes.”
Summer is here with a vengeance. I love summer, more sunlight and less clothing, but I hate heat and humidity. July means heat and humidity. In July, a small kitchen with very little ventilation means SOS!
What’s easy? Well, pizza.
But pizza means heating the oven to 450°. Sigh. What about tuna? Well, yes, but can anyone really bear having tuna breath every day? And we know the smell doesn’t go away no matter how many times you floss, brush and rinse with mouthwash.
Last week I mentioned Ellie Krieger, her mini-frittatas baked in a muffin tin, and her very excellent method of cleaning leeks. Her recipe is easy, easy, easy, and quite adaptable to whatever you have around. It’s just eggs, cheese, milk, vegetables, and salt and pepper. Herbs optional, but always a nice touch.
These lovely little frittata are a lifesaver for breakfast, lunch or dinner. Make enough of them ahead of time and just pop them in the microwave when you are ready for a meal. Nuke for 30 seconds at a time up to four times. Check carefully after each nuke so that they don’t dry out.
Mr. Darcy ate these as fast as I could get them out of the oven, so I decided to change it up a bit, and I tried cauliflower, potato, leek, and peas with some gochujang (Korean red pepper paste) to give the essential blandness of these ingredients a little shtup.
The basic formula is 4 cups cooked vegetables (steamed, roasted or sautéed). If using a water-logged vegetable like zucchini or tomato, it’s best to roast or sautée rather than steam. Add something in the onion/garlic family — onions, garlic, leeks, scallions, salt and pepper, herbs, 1/4 cup grated cheese, 7 eggs and 1/4 cup of milk. Beat the eggs with cheese, herbs, S&P, add the cooked and cooled vegetables. Spoon into a greased muffin tin, and bake about 20 minutes at 350°. Go for it!
Note: Do not allow the baked frittata to sit in the muffin tin for more than 10 minutes to cool before removing them or they will have soggy bottoms. Yes. I learned the hard way.
I admit to doing a little travel day-dreaming lately since the Brexit and the emergence of a strong USD. I would love to go to Bath and take some baking classes with Richard Bertinet, eat at every single Ottolenghi restaurant at least twice, and stop into The Violet Bakery several times a day. (Oh yes, the Tate and the thayatah, but, right now, I just want to eat!) Speaking of day-dreaming, I often pick up Claire Ptak’s lovely little book, The Violet Bakery Cookbook, and picture myself running a lovely little café with lovely little treats and snick-snacks. While thumbing through The Violet Bakery Cookbook, I came across Ptak’s recipe for a kale, leek, rosemary, ricotta bread pudding, and wondered if I could convert the bread pudding to mini-frittata. With a few minor adjustments, yes, I could . . . and did!
Instead of using the bread (as in bread pudding), I placed a small round of garlic toast from the supermarket in the bottom of each muffin cup. Instead of using chile flakes, I used 1/2 tablespoon of gochujang paste. Can you tell that gochujang is one of my latest obsessions? I didn’t strain the custard, but mixed all the ingredients together and used a hand blender for the same effect. Baked them in a 350° oven for 30 to 40 minutes.
We are talking about an egg-based meal, which is very versatile and very forgiving. These little guys pack quite the nutritional punch and have a little of each basic food group except chocolate. You can eat as much or as little as you like.
I like to serve them with tahini sauce, red onion sumac,
or DishnDat homemade tomato fig jam