You Say Pasta, I Say Frittata

One of my passions is food. When I get heavy into writing and editing (where I am now), food is an essential energy source, and an occasional distraction. But, I do enjoy preparing dishes, and sharing them with friends and family. Whether making a recipe written decades ago by my great grandmother, or testing a new one, there is often a bit of excitement that hovers around the kitchen.

Cooking can be intense, or soothing for me—depends a lot on the day, the recipe, and how famished the crew waiting to be fed is. While I’ve tried a number of recipes, I have to say this is the first I can recall ever making a Pasta Frittata. Usually, the pasta in our house is made into a main course one night, and the cold leftovers consumed the next day or so by our hungry kids. Okay, my husband and I sometimes eat them cold, too.

Anyway, when I got this recipe I really wanted to try it out. The frittata looked nice with a golden, crispy crust, and the family loved that it had pasta, so they enjoyed trying the Broccoli Rabe and Parmesan version. I’d make it again, and maybe try the Sausage and Hot Peppers version from Cook’s Illustrated. Either way, it’s a nice change to handfuls of cold spaghetti.

Here’s the sample recipe I tested. To get the final version, you can buy the magazine or check it out online. It’s a fairly straightforward dish, and cooked on the stovetop, so it’s worth a try. Enjoy!

Pasta Frittata with Broccoli Rabe

Serves 6 to 8 

To ensure the proper texture, it’s important to use angel hair pasta with this recipe. We like to serve the frittata warm or at room temperature, with a side salad.

8 large eggs

3 tablespoons extra virgin olive oil

1 ounce Parmesan cheese, grated (1/2 cup)

Salt and pepper

3 tablespoons vegetable oil

2 garlic cloves, sliced thin

1/8 teaspoon red pepper flakes

8 ounces broccoli rabe, trimmed and cut into ½-inch pieces

3 cups plus 1 tablespoon water

1 tablespoon white wine vinegar

6 ounces angel hair, broken in half

1. Whisk eggs, olive oil, Parmesan, ½ teaspoon salt, and ½ teaspoon pepper together in large bowl until egg is even yellow color; set aside.

2. Heat 2 teaspoons vegetable oil in 10-inch nonstick skillet over medium heat until shimmering. Add garlic and pepper flakes and cook for 1 minute. Add broccoli rabe, 1 tablespoon water, and ¼ teaspoon salt and toss to evenly coat. Cover skillet and cook until broccoli rabe is bright green and crisp-tender, 2 to 3 minutes. Remove skillet from heat and stir in vinegar. Transfer broccoli rabe to bowl with egg mixture and wipe out skillet.

3. Bring remaining 3 cups water, pasta, remaining 7 teaspoons vegetable oil, and 3/4 teaspoon salt to boil in now empty skillet over high heat. Cook, stirring occasionally, until pasta is tender, water has evaporated, and pasta starts to sizzle in oil, 9 to 12 minutes. Reduce heat to medium and continue to cook pasta, shaking pan occasionally (do not stir), until bottom crisps and turns golden, 5 to 7 minutes. 

4. Using spatula, push some pasta up sides of skillet so that entire pan surface is covered in pasta. Pour egg mixture over pasta. Using tongs, lift up loose strands of pasta to allow egg to flow towards pan, being careful not to pull up crispy bottom crust. Cover skillet and continue to cook over medium heat until bottom crust turns golden brown and top of frittata is just set (egg below very top will still be raw), 6 to 8 minutes. Following the flip instructions, slide frittata onto large plate. Invert frittata onto second large plate and slide it browned-side up back into skillet. Tuck edges of frittata into skillet with rubber spatula. Continue to cook second side of frittata until light brown, 3 to 5 minutes longer. 

5. Remove pan from heat and let stand for 5 minutes. Invert frittata onto cutting board, cut into wedges and serve.

HOW TO FLIP 

1. SLIDE After browning first side, loosen with rubber spatula and slide onto large plate.

2. FLIP Place second plate face-down over frittata; invert browned-site up on second plate.

3. SLIDE Slide frittata back into pan, browned side-up, and tuck edges into pan with rubber spatula.

Snowman Popcorn Cup Cuteness

Here is a picture of the Snowman Popcorn Cups I made for our school party. Our Room Mom found these in Pinterest, I also posted it to my board here. I wanted to make them since they were so adorable, and knew our daughter would help. 

They were a huge hit and the steps were pretty simple. So, it's a great idea for Holiday Parties, or even movie watching festivities. I mean, everyone gets their own cup so there is no fighting over the bowl, right?

The advice I have for anyone attempting this is: 
Make the cups in advance because cutting and tying ribbons took a little time. 
Pop lots of corn (depending on the number you are serving, we had nearly 30 to serve). I made like four or five big pans of the stuff, and put it in a large bowl to season. 
Keep one of the cups for measuring—I was so glad I did this because there was no way I was going to try and calculate the correct formula for kernels popped per cup with the measurements listed on our popcorn jar. Plus, you need to have enough popcorn for the larger snowman/mom/person. 
Use the cup to measure, fill popcorn to the top, and dump it in a large baggie or container for transporting. 
Stack the decorated cups, take the baggies, the big snowman and bring extra supplies just in case another kid shows up. It happened in our class, but we were prepared.

Enjoy, it's supposed to be fun after all!

Eggplant fries - Tasty!

I was making Chicken Parmesan. And no matter how many times I've made Chicken Parm there is always extra bread crumb mix leftover. So, I took the opportunity to use the extra breading I knew I'd have to make baked eggplant fries. (I'll say this more than once just to be safe - Make sure to dip the eggplant BEFORE the chicken, don't mix the two for safety reasons.)

Ever on the lookout for veggie recipes my family will eat, I'd come across two ideas similar to this, which is part of what inspired me to make these. Let's say they went over pretty well considering they were not made from potatoes, and they were not actually fried. They were delicious on their own, or dipped in a little marinara. Plus, they're easy. 

Buy an eggplant
Beat 2-3 eggs in a small to medium sized bowl
Mix 3/4 cup of flour with 1 tsp Kosher salt and dash of pepper in a separate bowl
Mix 3/4 cup of Panko breadcrumbs with about a 1/2 cup of grated parmesan cheese in yet another bowl (see why I made them right before the chicken parm? If I'm making that many dishes already, it's just smart. Just be sure to make the eggplant FIRST!)
Cut the top and bottom of the eggplant off
Slice into 1/2-inch strips
Coat the eggplant 'fries' in flour, then egg, then breadcrumbs
Place on foil lined cookie sheet and bake at 425 until golden, about 18 minutes

Here is a yummy recipe from Giada De Laurentiis served with Basil Ketchup, and another with cornmeal and a pinch of cayenne here. 

These are the unadorned fries, right out of the oven and just turning golden brown. I'll definitely make them again!

Grilled Glazed Chicken Breasts for Cook's Illustrated

I tested these on the grill in winter, and it was worth the effort. The smell of the grill and the homemade hoisin-style sauce warmed the house and our snowy deck even in freezing temps! The flavor was excellent, our family really enjoyed them. 

Finding white miso paste proved a bit challenging, at first. I searched the web and discovered it is also labeled as sweet or mellow. Speciality and health food stores carried several types.

You can find the recipe in the latest Cook's Illustrated issue on stands now, along with recipes for Spicy Hoisin, Honey Mustard and Coconut Curry Glaze. I attached a link to the video, the full Cook's Illustrated recipe library may require access.

Try them! Try them! And you may (like them).

Bored with plain old green beans? Put away the can opener and try these Mediterranean Braised Green Beans from Cook’s Illustrated. They have the flavor and texture of long-cooked beans in less than an hour's time.

I liked the flavor and the recipe was easy to follow, but something was missing. I'll add some meaty olives or crunchy nuts next time and see if it punches them up even more. Try them, you may like them. Here's the recipe I tested. You can find more in Cook's Illustrated magazine and online. Enjoy!

Mediterranean Braised Green Beans

Serves 4 to 6

Ingredients:

5 tablespoons extra-virgin olive oil

1 onion, chopped fine

4 garlic cloves, minced

Pinch cayenne pepper

1 ½ cups water

½ teaspoon baking soda

1 ½ pounds green beans, trimmed and cut into 2- to 3-inch lengths

1 tablespoon tomato paste

1 (14.5-ounce) can diced tomatoes, drained and chopped coarse with juice reserved

1 teaspoon salt

¼ teaspoon pepper

¼ cup chopped fresh parsley

1 to 2 teaspoons red wine vinegar

Directions:

1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Heat 3 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cayenne and cook until fragrant, about 30 seconds. Add water, baking soda, and green beans, and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes. Stir in tomato paste, tomatoes and juice, salt, and pepper.

2. Cover pot, transfer to oven, and cook until beans are tender and sauce is slightly thickened, 45 to 50 minutes. Stir in parsley and vinegar to taste. Drizzle with remaining 2 tablespoons olive oil and serve (Beans can be cool to room temperature before serving).

More meat, less loaf

The food perfectionists at Cook’s Illustrated are onto something with this recipe. A mushroom mixture adds moisture and flavor to classic meatloaf, and traditional ketchup glaze gets a zesty twist.

Of course, when I tested it previously the process was more arduous. And I told them so. I had to pulverize dried mushrooms into what the family lovingly calls porcini dust — the stuff was messy, but magic. I also had to process a portion of the pork with the eggs. Having only stuck meat in a food processor once before, I was hesitant, but when done properly, it does work. (Click here for the slammin' salami sauce video. Great over pasta.)

The result was a deliciously flavored main dish, our resident meatloaf aficionados agree. But, I’m glad the Test Kitchen folks made some changes to help save steps, and time. Gone are the porcini dust and meat processor steps, in are sautéed mushrooms and onions.

Here is the CI version in video form. You can also check out the current Cook's Illustrated issue for the more-meat-less-loaf recipe and plenty of other great tips. Enjoy!

Filipino Chicken Adobo

This Filipino Adobo is a dish of chicken braised in a vinegar-based sauce.

When I tested the recipe, the chicken came out so moist and tender I would make it again. The sauce was bold, with a deeper vinegar taste than my family is accustomed. Overall, it flavored the chicken nicely and paired well with the rice, but next time I’d reduce the vinegar to suit our palates.

The recipe is available in this month’s Cook’s Illustrated issue and online. Here is the recipe I tested. 

Filipino Chicken Adobo

Serves 4

Serve this dish with rice.

8 (5- to 7-ounce) bone-in chicken thighs, trimmed

1/3 cup soy sauce

1 (13 ½ ounce) can coconut milk

¾ cup cider vinegar  

8 garlic cloves, peeled

4 bay leaves

2 teaspoons pepper

2 tablespoons chopped fresh cilantro

1. Toss chicken with soy sauce in large bowl. Refrigerate for at least 30 minutes and up to 1 hour.

2. Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin side down, to 12-inch nonstick skillet; set aside soy sauce.

3. Place skillet over medium-high heat and cook until chicken skin is browned, 7 to 10 minutes. While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves, and pepper into soy sauce.

4. Transfer chicken to plate and discard fat in skillet. Return chicken to skillet, skin side down, add coconut milk mixture, and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Flip chicken skin side up, and continue to cook until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and tent loosely with aluminum foil.

5. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes. Pour sauce over chicken, sprinkle with cilantro, and serve.    

Simple Orange Cranberry Granola

Here’s a granola that’s yummy and satisfying. The cinnamon, cranberry and orange pair well with oats and nuts. 

When I tested the recipe for Cook’s Illustrated, I commented, “Next time, I would increase the syrup and sugar in order to get the granola to stick together better and make more clumps.” In the published recipe they decreased the nuts and stir in the dried fruit after baking, this helps clumping.

Other changes include decreasing the grated orange zest to 2 tablespoons and using pecans instead of almonds. Sounds yummy! I agree with editor Adam Ried, the store bought stuff is overpriced and underwhelming.

Here’s the recipe as tested for Cook’s Illustrated, they have other delicious options such as Spiced Walnut Granola with Dried Apple and Hazelnut Granola with Dried Pear in the March/April issue or online (requires access).

Simple Orange Cranberry Granola

From Cook's Illustrated.

Makes about 8 cups

Chopping the almonds by hand is the first choice for superior texture and crunch in the finished granola. If you prefer not to hand-chop, substitute an equal quantity of slivered almonds rather than using a food processor to chop whole nuts. It does a lousy job, producing a combination of large chunks and fine meal. We prefer to use grade B maple syrup in this recipe.

Ingredients:

2 cups (8 ounces) dried cranberries

1/3 cup pure maple syrup

1/3 cup light brown sugar, packed

3 tablespoons grated orange zest (2 oranges)

4 teaspoons vanilla extract

2 ½ teaspoons ground cinnamon

½ teaspoon salt

½ cup vegetable oil

5 cups old-fashioned rolled oats

2 ½ cups (12 ½ ounces) raw almonds, chopped coarse

Directions:

1. Place cranberries in bowl and cover with hot water; set aside to soften, about 1 hour. Drain and discard liquid

2. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.

3. Whisk maple syrup, brown sugar, orange zest, vanilla, cinnamon, and salt in large bowl. Whisk in oil.  Fold in oats, almonds, and reserved cranberries until thoroughly coated.

4. Transfer oat mixture to prepared baking sheet, spread across sheet into thin, even layer (about 3/8-inch thick.) Using stiff metal spatula, compress oat mixture until very compact. Bake until just beginning to brown, 30 to 35 minutes, rotating pan once halfway through baking. Remove from oven and cool on wire rack to room temperature, about 1 hour. Break into pieces of desired size and serve. (Granola can be store in airtight container for up to 1 week.) 

Oscars and the Grouch

The Oscars are on this weekend, but not in our house.

I used to watch celebrities and think, Someday I could do what they do. Well, someday is here, and let’s just say I went another direction. I’m not a grouch. I’m happy with my life, and I still enjoy arts and entertainment, but there isn’t much time to say movie, much less see one these days.

Anyway, who really needs Meryl Streep’s career creds or Melissa McCarthy’s humor, really? Okay, so maybe I’m a little grouchy, but it’s only because I’m sleep deprived and feeling wrinkly today.

Movies are a luxury. One of my Resolutions for The Twelve is to see more movies, but I have seen exactly one this year, and it was in my living room. Still, it’s a start. So, since I couldn’t offer much insight into the Oscars or the movies, actors and writers nominated, I thought I’d give you cocktail ideas to celebrate the silver screen instead. 

Oh, and here’s a cool link to this year’s Official Oscar Nominee List in case you occasionally get lost during the program like I do (used to). 

Blackberry Kir

Ingredients:

            6 Tbs. blackberry liqueur 

            1 bottle (750ml) Sauvignon Blanc or Chablis, well chilled 

Directions:

Pour 1 Tbs. of the blackberry liqueur into each wineglass. Fill each glass two-thirds full with wine (about 4 fl. oz./125ml). Serve immediately. Serves 6.

Adapted from Williams-Sonoma Easy Entertaining, by George Dolese (Simon & Schuster, 2005). Read more

Sidecar

Ingredients

            Ice cubes

            1/2 fluid ounce freshly squeezed lemon juice

            1/2 fluid ounce Cointreau or triple sec

            1 fluid ounce brandy

            1 lemon wedge

Directions

Fill a cocktail shaker 3/4 full with ice cubes. Pour in lemon juice, Cointreau, and brandy. Cover and shake vigorously for about 30 seconds until the outside of the shaker becomes cold and frosty. Strain into a martini glass and garnish with a wedge of lemon. Read more

Baby Bellini (Non-Alcoholic)

Ingredients

            1 1/2 cups peach concentrate, chilled*

            4 bottles (750 ml bottle) sparkling cider such as Martinelli's, chilled

            48 raspberries**

            *If you cannot find peach concentrate or purée, buy frozen peaches and purée.

            **Raspberries are generally sold in either 1/2-pint or 6-ounce packages; you'll need more than one 1/2 pint or one package for this recipe.

Directions

1. Pour 1 tablespoon peach concentrate into each glass.

2. Fill each Champagne glass two-thirds full with sparkling cider.

3. Drop 2 raspberries into each Champagne flute and serve. Read More

Enjoy!

Roasted Red Pepper Pesto - Love it when a dinner comes together!

Want the convenience of store-bought ravioli, but tired of the same old flavor? Kick it up a notch with this Red Pepper Pesto Sauce. It’s got wow flavor, and doesn’t take long to make. I love it when a dinner comes together! Here’s the recipe I tested for Cook’s Illustrated.

If you’re not into red peppers, check out the Jan/Feb issue for these other recipes: Sage, Walnut, and Browned Butter Pesto; Green Olive, Almond, and Orange Pesto; or try Kale and Sunflower Seed Pesto.

Roasted Red Pepper Pesto

Makes about 1 ½ cups

Fresh or frozen ravioli may be used in this recipe.

2 garlic cloves, unpeeled

Salt and pepper

1 (20- to 28-ounce) package cheese ravioli

1 (17-ounce) jar roasted red peppers, rinsed and patted dried

1 cup fresh basil leaves

1 ½ ounces Parmesan cheese, grated (about 3/4 cup)

½ cup raw shelled pistachios, toasted

¼ cup extra-virgin olive oil

1. Bring 4 quarts water to boil in large pot. Add garlic cloves to water and cook for 1 minute. Using slotted spoon, transfer garlic to bowl and rinse under cold water to stop cooking, about 1 minute. Set aside to cool.

2. Add ravioli and 1 tablespoon salt to boiling water and cook until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.

3. While ravioli are cooking, peel and mince garlic. Pulse garlic, red peppers, basil, cheese, and pistachios in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. With motor running, slowly add oil until incorporated. Season with salt and pepper to taste.

4. Add 1 cup pesto to ravioli and gently toss to combine, adding 1 tablespoon cooking water at a time as needed to adjust consistency. Serve passing remaining pesto separately.

Praline Cream Wishes and Pâte à Choux Dreams…

I like challenges. Hey, I’ve got two kids, right? Even more, I like challenges that involve butter, cream, sugar and, well, you get the idea. Enter the Paris-Brest Cake.

Named for the famous Paris to Brest bicycle race, the Paris-Brest Cake is a showstopper. It’s everything you want in a dessert and then some – be warned though, it’s not for the faint of heart.

You can find photos of the decadent pastry here. I’ll post the test recipe as soon as I find my electronic copy. In the meantime, look and drool, look and drool.  :)

You can find the Cook’s Illustrated recipe and more in the December issue. I’m not a paid endorser, unless you count the helpings of praline cream I enjoyed while testing this one. 

A Prime To Remember

When this recipe hit my inbox, I was excited and a little intimidated. Normally, I enjoy testing recipes and can handle new techniques, but this was different. If I screwed this up, roughly 7 pounds of Prime Rib were going to get hacked up, charred or wasted. Plus, what was I to do with all that meat? 

I debated taking a pass on the recipe until I realized one of our sisters would be in town. If I did mess it up, we could always get takeout, which is the house rule. Plus, it might, in the company of loved ones, make an interesting story. But, there was still a lot of meat to go around. Enter good friend who lives nearby.

I sent a quick e-mail that basically said, I’ve got some extra meat and it may turn out good or not, wanna stop by and find out? Read: please be my guinea pig and don’t laugh too hard if this fails miserably.

Why so much fuss? Well, it’s not a cheap cut and anything that involves bones, a knife and me is risky. After a couple days of waffling, I gave in and bought the Prime Rib.

Boy, am I glad I did. The Cook’s Illustrated recipe outlined all the steps needed to make a delicious Prime Rib, which they call The Best-Ever Prime Rib in the December issue.

It was melt in your mouth tender and had a browned and deliciously seasoned crust. I didn’t find anything too complicated about the instructions. Thank goodness it worked.

Everyone at our table was in good spirits and loved dinner. We had a great visit that turned into a feast.

Here’s the recipe, enjoy your own feast!

Best Prime Rib

From Cook's Illustrated.

Serves 6 to 8

Look for a roast with an untrimmed fat cap (at least 1/2-inch thick); roasts that have been trimmed of their fat cap tend to overcook at the surface. We prefer the flavor and texture of prime grade beef, but choice grade will work as well. To remove the roast from the bones, use a sharp knife and run it down the length of the bones, following the contours as closely as possible until the meat is separated from the bones. Open the oven door as little as possible and remove the roast from the oven while taking its temperature. If the roast has not reached the correct temperature in the range specified in step 3, heat the oven to 200 degrees for 5 minutes, shut it off, and continue to cook the roast until it registers 126 to 128 degrees. The roast can be served plain or with one of the following sauces.

1 (7-pound) first-cut beef standing rib roast (3 bones), meat removed from bones, bones reserved

Kosher salt and pepper

1 tablespoon vegetable oil

1. Using sharp knife, cut slits in surface layer of fat, spaced 1 inch apart, in crosshatch pattern, being careful to cut down to, but not into, meat. Rub 2 tablespoons salt over entire roast and into slits. Tie meat back onto bones exactly from where it was cut, passing length of twine between each set of bones and one lengthwise around widest part of roast underneath ribs. Place roast on large plate and refrigerate, uncovered, at least 24 hours and up to 72 hours.

2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in 12-inch skillet over high heat until just smoking. Sear meat-side of roast on all sides until browned, 6 to 8 minutes, spending more time on sections with thick fat cap. Flip and sear bone-side of roast for 1 minute. Transfer roast, fat-side up, to wire rack set in rimmed baking sheet and season with pepper. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 110 degrees, 3 ½ to 4 ½ hours.

3. Turn off oven; leave roast in oven, opening door as little as possible, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 126 to 128 degrees, 60 to 90 minutes longer. 

4. Remove roast from oven (leave roast on baking sheet), tent loosely with aluminum foil, and rest for at least 30 minutes and up to 75 minutes.

5. Adjust oven rack about 8 inches from broiler element and heat broiler. Remove foil from roast, form into 3-inch ball, and place under ribs to elevate fat cap. Broil until top of roast is well-browned and crisp, 2 to 8 minutes.   

6. Transfer roast to carving board; cut twine and remove ribs. Slice meat into 3/4-inch-thick slices. Season interior of slices with salt and serve.