Potato, Corn, and Bacon Frittata

I love eggs.  They're easy to make, versatile, and can be quickly prepared on a busy evening.  Unfortunately, not everyone in my house enjoys them the way I do which means that I rarely make anything in which eggs take center-stage.  I am trying, though, to work eggs into more meals and do it in a way that is not overtly obvious.  This frittata, which I modified from The Fresh Egg Cookbook, has proven itself as the perfect egg dish for the beginner-egg-eater. 

It is loaded with veggies, studded with bacon, and held together by farm-fresh eggs and shredded cheddar.  A little chopped parsley from the garden (it has yet to get cold enough here to kill my parsley), and you're all set. 

 

After one bite, I actually got a "this is good" comment which only meant one thing...success with eggs, at last! 

 

 

Potato, Corn, and Bacon Frittata- serves 4

This frittata has less eggs than most, contributing to its success in my house.  However, if you desire an eggier version, simply increase the eggs to 6.  This frittata is a great way to use corn put up over the summer.  Simply thaw the corn before adding it to the skillet.  Omit the bacon, if desired, and use olive oil in the place of the bacon fat.  

3 slices bacon, chopped
2 cloves garlic, minced
1 large baking potato, peeled and diced
1/4 tsp dried thyme
2 cups corn kernels, thawed if frozen
4 large eggs
1 cup shredded sharp cheddar cheese
2 tbsp chopped parsley
salt and pepper

Place an oven rack 3 inches from the broiler and preheat.

Heat a 10 inch cast iron skillet over medium heat.  Add the chopped bacon, and cook, stirring occasionally until brown.  Remove the bacon and set aside.  Remove all but 2 tbsp bacon fat from the skillet.  Add the potato, garlic, thyme, and salt and pepper.  Cover the skillet, and cook, without stirring for 5 minutes.  Stir the potatoes, recover, and cook another 5 minutes until brown on all sides. Add the corn to the skillet with the potatoes.  Cook 2 minutes to heat the corn. 

Beat the eggs in a medium bowl.  Add the cheese, parsley, and salt and pepper.  Mix well.  Pour the egg mixture into the skillet and use a spatula to mix it into the potatoes and corn.  Pat the mixture into an even layer using the spatula, and let cook 8-10 minutes, shaking the pan occasionally.  Once the frittata is almost firm but still jiggles slightly in the middle, place the skillet under the broiler for 2 minutes to brown and set. 

Remove the skillet from the oven.  Slice into wedges and serve. 

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Perfect Chocolate Chip Cookies

I am not the biggest cookie lover in the world.  I find that, often, cookies fall short of what I want them to be.  They are either too cakey, too chewy, to crisp, or too soft.  If I was going to love a cookie, it would need to have a combination of those characteristics, ensuring that its textures juxtaposed yet complemented one another perfectly.  Enter the Perfect Chocolate Chip Cookie from Cook's Illustrated. 

This cookie is soft and chewy in the center yet crisp around the edges.  It is also chock-full of yummy toffee flavor thanks to browned butter and the method by which the dough is created.  Gooey chocolate chips push this cookie over the edge and make it truly craveable, even for a non-cookie-lover like me. 

All you need is a cup of cold milk, a warm throw, and a magazine (or Downton Abbey finale, anyone?) and you will be set for anything this winter weather we are having throws your way. 

Perfect Chocolate Chip Cookies- makes approximately 16 cookies (or 24 smaller cookies)

While I did not create this recipe, I post it here to have a record of it.  I have only slightly adapted it from the original created by Cook's Illustrated to whom I give full credit. 

1 3/4 cups all-purpose flour
1/2 tsp baking soda
14 Tbsp unsalted butter
1/2 cup granulated sugar
3/4 cup packed brown sugar
1 tsp salt
2 tsp pure vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups good-quality semi-sweet chocolate chips

Place an oven rack in the middle of the oven.  Preheat the oven to 375 degrees.  Line two sheet pans with parchment paper.  Whisk the flour and baking soda together in a small bowl and set aside.

In a medium skillet, melt 10 tablespoons of butter on medium high.  Once melted, swirl or stir the butter in the skillet until it reaches a dark golden brown color and smells nutty, 1-3 minutes more.  Pour the melted butter into a bowl and add the remaining butter to the melted butter.  

Add the sugars, salt, and vanilla to the bowl with the butter.  Add the egg and egg yolk, and whisk until fully combined, about 30 seconds. Set this mixture aside for 3 minutes, then whisk for 30 seconds more.  Repeat this process 2 more times until the butter mixture is smooth and silky.  Stir in the flour mixture until just combined.  Stir the chocolate chips into the dough.  

Remove the dough from the bowl 3 tablespoons (I use 1 1/2 tablespoons for a smaller cookie) at a time.  Arrange the dough 2 inches apart on the lined cookie sheets.  Bake the cookies, 1 tray at a time, until they are puffy, golden around the edges, but still soft in the center, 10-14 minutes, rotating the sheet halfway through cooking.  Remove cookies to a wire rack to cool completely.  

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Preserved Lemons

Preserved lemons are lemons which have been cut and packed with kosher salt or coarse sea salt so that their juices and the salt create a sort brine in which they cure.  They are wonderful additions to soups and stews where a tart flavor is desired.  They also go very well (obviously) in Moroccan dishes, with fish, and can even be used in desserts (preserved lemon bars, anyone?). 

I have had a jar of lemons hanging out in the pantry for a month or so, and now they are finally finished and ready to be used.  While preserved lemons can be purchased in some markets, they are usually packed in a vinegar brine and have a very different taste from those made at home.  Homemade preserved lemons are fresher and brighter in flavor, and therefore, worth the little effort required to make them. 

 

 

The best lemons to use for this project are thin-skinned Meyer lemons.  Unfortunately, they cannot be easily located where I live, so I used regular lemons from the grocery.  Since these lemons are thicker-skinned, I soaked them in water for two days before beginning to soften them a bit and rinsed them in hot water afterwards to remove any wax residue from the skin.

Once they had been soaked, I cut them in quarters lengthwise leaving them attached at the stem end.  I packed the inside of the cut lemons with salt, and placed them in a jar, pressing down to release some of the juice.  A quart jar will hold approximately 6 to 8 lemons if they are packed well.  Then, all that is left is to wait a month or so until they are ready.  Their tart vibrancy provides a bit of needed sunshine on these cold winter days. 

If you are interested in Moroccan food including preserved lemons this book, Morocco by Jeff Koehler, is an good read and resource.

Preserved Lemons- makes 1 quart jar (6-8 lemons)

If using thin-skinned lemons like Meyers, all that is needed is to wash the lemons well.  If using thicker-skinned lemons, soak the lemons in lukewarm water for 2 days, changing the water daily.  The soaking process will soften the lemon skin.  They will then need to be rinsed in warm water to remove any wax from the outside of the lemon.  Also, try to get smaller lemons as you will be able to fit more in the jar and they pack easier.   

10 lemons (6-8 for the jar, and 2 for the juice) 
Kosher salt or coarse sea salt (1/2-3/4 cup)

Sterilize a quart jar.  Juice two lemons and set the juice aside.  Using a sharp knife, cut a lemon in half lengthwise leaving the stem end attached.  Rotate the lemon 90 degrees, and cut again so that the lemon is now cut into quarters lengthwise but all the quarters are attached at one end.  Gently open the wedges of the lemon and generously pack the inside with salt.  Rub salt on the outside of the lemon as well.  Place the lemon in the jar and press down on it to release some of the juice.  Repeat this process with the remaining lemons, packing them securely into the jar.  Pour the reserved lemon juice over the top to cover the lemons.  The lemons need to be completely covered with juice.  Invert the jar several times to distribute and dissolve the salt.  Place the lid on the jar.  Place the jar in a cool, dark place for one month.  Once the lemons are ready, they can be stored in the refrigerator for up to a year.    

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Labneh Tart with Vanilla Cookie Crust

Several weeks ago I went shopping in a local Lebanese grocery.  While there I picked up a container of labne (or labneh) which is a thick yogurt "cheese" somewhere between a cream cheese and greek yogurt.  I had heard my cousin, who lived in Lebanon for a year, talk about eating it for breakfast with jams and other accompaniments.  I purchased it to enjoy with pita, and drizzled with a little olive oil and spices, it served as a delicious spread. 

I had quite a bit of it left and wanted to find a way to use it before the expiration date, so I searched online for various recipes.  An interesting one that popped up several times was a labneh tart.  It looked tasty enough and used just the amount of labneh I had on hand.  The crust in the recipes I found were similar to piecrusts, but I had an unopened container of Trader Joe's Ultimate Vanilla Wafers (purchased for a banana pudding which I never made) in the pantry which needed to be used.  

The resulting tart is similar to a cheesecake but with a lemon-like tang.  If you didn't know exactly what you were eating, you would swear it was some form of lemon pie.  The crust is crushed vanilla wafers held together with butter and confectioners' sugar.  The sweet vanilla flavor of the crust goes perfectly with the tangy filling, and the crumbly texture of the crust is a great counterpoint to the ultra-smooth labneh. 

Several notes about this tart...

• Make sure you use quality vanilla wafers (they make all the difference).
• I used a 9 inch springform pan rather than a tart pan because my tart pan was too large.  If your tart pan is around 9 inches, by all means use it instead. 
• Make sure you whisk the filling until there are no lumps.  You want it super smooth. 
• The baking time may vary from tart to tart and oven to oven.  Mine took longer than the recipes I looked at online.  Just know that you want it to be only slightly jiggly in the middle, like a cheesecake.  

This the brand of labne (labneh) I purchased. 
Photo credit

 

Labneh Tart with Vanilla Cookie Crust- serves 8

 

The filling for this recipe is adapted from Darjeeling Dreams and Tanglewood Baked Goods although the original seems to have come from Alice Medrich's Pure Dessert.  The crust is from King Arthur Flour.  Others who have made this filling experienced that it took anywhere from 12 to 19 minutes to cook.  Mine took approximately 25 minutes. Just keep your eye on it so it doesn't overcook. 

 

Crust:

2 cups vanilla wafer cookie crumbs (approx. 71 wafers crushed)



1/4 cup confectioners' sugar
6 Tbsp butter, melted

Filling:
3 large eggs
1/4 cup plus 2 Tbsp granulated sugar
1/8 tsp sea salt
1/2 tsp pure vanilla extract
1 1/2 cups labneh

Preheat the oven to 375 degrees.  Combine the crushed vanilla wafers, confectioners' sugar, and butter in a bowl until the crumbs are moistened.  Pat the crumbs into and half-way up the sides of a 9-inch springform pan or tart pan (if using a tart pan, press the crumbs all the way up the sides).  Place the crust into the oven and bake for 10-15 minutes until the cookies begin to toast.  Remove the crust from the oven and cool completely.

Lower the temperature of the oven to 350 degrees.  While the crust cools, whisk the eggs, granulated sugar, sea salt, and vanilla in a large bowl until smooth.  Add the labneh to the mixture and whisk vigorously until the mixture is smooth with no remaining lumps. 

Pour the filling into the cooled crust.  Bake the tart at 350 degrees for 15-25 minutes until the middle of the tart is almost set and jiggles only slightly in the center.  Be careful not to overbake it as the filling will be dry rather than silky and creamy.  Cool the tart completely and chill before serving.  Serve with a dollop of whipped cream if desired. 

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Moroccan Spiced Chicken with Apricots and Almonds (in the Slow Cooker)

I am an obsessive cookbook reader.  I have often said that my perfect career would be to edit cookbooks because then I could spend my days reading them.  As it is, I spend many evenings that way.  I know many people (certainly not anyone reading this blog, I am sure) would think I am crazy for pouring over recipes when most people would rather be reading a novel or watching TV.  Don't get me wrong.  I love to read other types of material as well, but there is something about a cookbook that has the power to transport a person to the very country or region from which its recipes hail.  I can read a cookbook and suddenly I am in France, Italy, India, or Morocco.  I especially love cookbooks filled with information and stories from around the world.    

For the past few weeks, I have been completely obsessed with the recipes of North Africa and the Middle East.  I have read several cookbooks I already owned on Morocco, and I have visited the library for more interesting finds.  On Saturday I visited a Lebanese grocery where I live, Cedar Land, and in it found many treasures, some of which I had never heard of before.  I came home with spices, tea, marinated olives, preserved lemons (I am currently making my own, but will use these in the meantime), pita, Armenian string cheese coated in spices and chiles, sardines, and labneh (a thick yogurt "cheese"). 

I spent the weekend trying out several recipes, some of which I had eated in restaurants, and some from cookbooks I have owned and never got around to using.  This particular recipe comes from The French Slow Cooker by Michele Scicolone, and while this recipe is not necessarily authentic, it does contain the flavors I was craving.  A sauce made savory with paprika, ginger, and cumin and sweetened with dried apricots bathes a piece of boneless, skinless chicken breast as it cooks in the crock pot for several hours.  It was perfect for a busy Saturday afternoon and could just as easily be done on a weekday.  It could also be made with bone in chicken breasts if you are at work and need to cook it for a longer period of time. 

Serve this chicken topped with toasted almonds, chopped cilantro, and with a side of couscous seasoned with mint. 

Moroccan Spiced Chicken with Apricots and Almonds- serves 4
adapted from The French Slow Cooker by Michele Scicolone

1 Tbsp olive oil
1 large onion, finely chopped
1 large garlic clove, minced
1 Tbsp flour
1 tsp paprika
1/2 tsp ground ginger
1/2 tsp ground cumin
1 cup chicken broth
1 Tbsp fresh lemon juice
1 Tbsp honey
1/2 cup dried apricot halves, quartered
4 boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
1 Tbsp sliced almonds, toasted
1 Tbsp fresh cilantro, chopped

In a large skillet, heat the olive oil on medium heat.  Add the onion and cook until translucent and tender, 10 minutes.  Add the garlic and cook 1 minute more.  Add the flour, paprika, ginger, and cumin and cook 1 minute until fragrant.  Whisk the broth, lemon juice, and honey into the spice mixture being careful to eliminate any lumps.  Simmer until slightly thickened, 3-5 minutes.  Stir in the apricots, and remove the sauce from the heat. 

Season the chicken breast halves with salt and pepper.  Pour 1/2 the sauce into the bottom of a slow cooker.  Lay the chicken breast halves on top of the sauce, overlapping a little if necessary.  Pour the remaining sauce over the top of the chicken.  Place the lid on the slow cooker and cook on low for approximately 3 hours until the chicken is tender and cooked through. 

Serve the chicken topped with toasted almonds and chopped cilantro. 

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No-Fail Fluffy Buttermilk Biscuits

Like many people in the South, I grew up eating a lot of biscuits.  My grandma made the best ones I have ever eaten.  They were thin, crisp, buttery, and hand-patted (never cut).  I have tried over the years to create a biscuits like hers, but like many things that you grow up eating, the ones you make never taste as good as the ones you remember.  My aunt has come as close as anyone to recreating those biscuits, and while hers are also delicious, I still have not mastered it.  I will keep trying.  

In the meantime, when I want homemade biscuits, these are most often the ones I turn to.  They rise beautifully, are slightly crusty on top, fluffy within, and have the unmistakable tang of buttermilk.  The original recipe ran in the October/November 2010 issue of Cook's Country magazine under the name "Light and Fluffy Biscuits".  As an off-shoot of Cook's Illustrated, their test kitchens tried various ways to make biscuits that would rise evenly, and in this cook's opinion, they succeeded wonderfully.  These biscuits never fail to be fluffy, even, and beautiful which is why I am electing to rename them "No-Fail Fluffy Buttermilk Biscuits".   

So, until I master my grandma's version, these are the ones I will be baking. 

No-Fail Fluffy Buttermilk Biscuits- makes 12 biscuits
Recipe slightly adapted from Cook's Country

While this recipe uses vegetable shortening as a portion of the fat, I have also used lard with good results.  Go with what you have on hand. 

8 Tbsp (1 stick) unsalted butter
4 Tbsp vegetable shortening
3 cups all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp kosher salt
1/2 tsp baking soda
1 1/4 cups buttermilk

Cut the butter and shortening into 1/2 inch pieces and chill until very cold. 

Heat the oven to 450 degrees and line a baking sheet with parchment paper.  In a food processor, pulse the dry ingredients until combined.  Add the fat, and pulse until it resembles coarse crumbs.  This step can also be done by hand using a pastry blender. 

Place the flour mixture into a large bowl, and make a well in the center.  Pour the buttermilk into the center, and pull the flour mixture into the buttermilk using a wooden spoon until the two are combined.  Turn the dough out onto a floured surface, and knead 10 times.  Form the dough into a smooth ball, and roll the dough into a 9 inch circle (3/4 inch thick).

Using a floured 2 1/2 inch round cutter (other sizes may be used but it will alter baking time), cut rounds of dough and place them upside down on the baking sheet.  Placing the dough upside down is very important as it ensures an even rise.  Roll the scraps of dough into a 3/4 inch thick circle, and cut the remaining biscuits. 

Bake the biscuits until they begin to rise, 5 minutes.  Then rotate the pan, reduce heat to 400 degrees, and continue baking 10-12 minutes.  Serve the biscuits hot with melted butter, jam, or other spread of choice. 

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Baked Ziti with Meat Sauce, Ricotta, and Mozzarella

Now that we are finished with cookies, cakes, and holiday goodies (at least for a while), I offer you a tasty dinner option to try in the new year.  I have been trying to find a baked pasta that I like.  I tried several recipes, but none fit the bill.  I wanted some ricotta for creaminess, but too much of it turns me off.  I also wanted something with a little natural sweetness and depth of flavor from homemade tomato sauce, but I didn't want to spend all day on one.  So, I fiddled around until I found something that worked for me.  Here is the finished product. 

This baked ziti is comprised of three main components other than the pasta.  A ricotta mixture makes it creamy, a quick homemade marinara with ground beef and red wine adds depth of flavor and that hint of sweetness I was looking for, and cubes of mozzarella baked within the dish gives you ooey, gooey cheesiness.  Both the ricotta mixture and the sauce can be made up to two days in advance making this an easy dish to assemble in parts and then bake when you want.  The sauce can also be frozen and thawed when needed.

One piece of advice...since the ricotta mixture and mozzarella cubes are added first, and the sauce is then mixed in, try not to overmix the pasta once you add the sauce.  It is good to have a swirled effect so that you get some bites with more ricotta and some with more sauce rather than having a well mixed pink combo throughout.     

Baked Ziti with Meat Sauce, Ricotta, and Mozzarella- serves 6

For the Meat Sauce: 
¾ pound lean ground beef
1 28 oz. can crushed tomatoes
6 basil leaves, chiffonade
½ onion, finely chopped
5 garlic cloves, minced
½ red wine
½ tsp salt
2 Tbsp sugar
1 Tbsp olive oil

For the Ricotta Mixture:

1 cup ricotta cheese
¾ cup grated pecorino romano
6 basil leaves, chiffonade
generous pinch of grated nutmeg
1 egg yolk
½ tsp salt
¼ tsp pepper

Pasta:

1 pound ziti
½ pound mozzarella, cut into small cubes
½ cup grated parmesan

Preheat the oven to 425 degrees. 

In a skillet, heat the olive oil for the sauce.  Add the onion and cook 5 minutes until tender.  Add the garlic and cook 1 minute more.  Brown the ground beef in the skillet with the onions and garlic until cooked through.  Add the wine and cook 5 minutes until the liquid has reduced by half.  Pour in the can of crushed tomatoes along with the salt, pepper, sugar, and basil.  Cook the sauce 20 minutes until thickened. 

While the sauce cooks, boil your pasta.  Once al dente, drain and set aside until the sauce is ready. 

In a large bowl, mix all the ricotta mixture ingredients.  Once the pasta is cooked, pour the pasta and the mozzarella cubes into the bowl with the ricotta mixture and mix gently.  Pour the meat sauce over the pasta and mix briefly.  Pour the pasta into a 9 x 13 baking dish.  Sprinkle the top with the parmesan and bake 20 minutes until brown and bubbly.  Remove from oven and let stand 5 minutes before serving.   

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