Saturday, February 21, 2015
The Egg & I
So it's cold and snowing here at the Bunker, my Sweetie was sleeping in and I decided to cook for her. Since I had some gold potatoes, sweet peppers and an onion, I immediately thought "Frittata!"
The problem is that I've always been sort of frittata-challenged. For those of you who don't know by heart the schedule of The Cooking Channel, a frittata is an Italian dish that is, essentially, a crustless quiche, or maybe a pan omelette. My issue has been the "crust" for the "crustless" dish…you need a golden brown crust for the dish to work.
I consulted my 2 favorite cooks, Alton Brown and Nigel Slater, then boiled the potatoes, chopped onions and sweet peppers and grated some amazing aged Welsh cheese I had around. When the potatoes were done I chopped them into cubes, added the cubes the to the sautéed-in-good-olive oil onions and peppers and cooked them at medium heat in a cast iron skillet for a bit.
I whipped the eggs with some designer oregano, the grated Welsh cheese, salt and fresh ground pepper. when my Sweetie got up, I "assembled" the frittata —I added the whipped egg mixture to the skillet, then cooked at a low heat on top of the stove to get that golden crust I wanted. When I felt the crust was almost there…remember, a cast iron skillet keeps cooking…I popped the skillet under the gas broiler for a couple of minutes to "set" the eggy mixture.
Definitely the best frittata I've ever made! A touch of Tabasco popped the flavors of the mild peppers, and the potatoes. I should'a taken a picture, but we ate it too quickly.
If you're not overcome in with cooking lust, WeaponsMan has a great article on the rise of optics as the choice for military firearms.
And a little something to make you think, from Herschel at Captain's Journal, titled "Obama Responds":