Sunday, March 12, 2006

Decadence canceled due to cold

From my perspective, there are really only two Sunday morning concepts: either total decadence, or stocking up on fuel for some later purpose.

Total decadence is characterized by large bowls of Café Latte, warm croissants – chocolate on occasion, ripe fruit laid out in a pleasing array on a platter (easier to eat – less effort!), possibly some very ripe soft cheese. Things that extend that sensual warmth of lying in bed just before getting up as long as possible – certainly past noon in any event. Best shared with one or more other persons.

Today, the coldest day of the year here – where actual frozen precipitation made it all the way to the ground for the first time in decades – called for fuel to stave off an impending death by freezing (we are soooo spoiled here). Something hot, filling, eggy and cheesy. With hot, super dark coffee, no cream or sugar, to cut the chill. I almost look forward to a really cold morning (relatively speaking) just because the coffee tastes best then.

So, Potato and cheese Frittata is would be. Of course with fruit on the side – grapefruit and strawberries (?! they are already coming into season here). And lots of dark coffee.




Potato and Cheese Frittata (Serves 4)

Ingredients:
2 lbs potatoes (adjust for the size of your pan – you need enough room for the eggs)
1 cup chicken broth
1 onion, chopped
1 green pepper, chopped
2 celery stalks, chopped
2-3 cloves garlic, minced fine
3-4 tomatoes, chopped
2 bay leaves
2-3 sprigs fresh thyme, leaves stripped from the stems
10 eggs
1 cup grated parmesan or pecorino romano cheese
2 tbsp parsley, chopped fine
olive oil
salt, pepper

Method:
Cut potatoes into small ½“cubes. Place in a sauté pan with the chicken broth and bring just to a boil. Simmer, covered, until the potatoes are not quite tender. Drain potatoes and reserve.

While the potatoes are cooking, sauté onion, celery and green pepper in olive oil until soft. Add garlic and continue to sauté for 2-3 minutes. Add the tomatoes, thyme, bay leaves, and season to taste with salt and pepper. Continue to sauté until the tomato softens lightly. Add potatoes to pan and stir gently until well distributed.

Whisk eggs with a dash of salt and pepper. Pour eggs over top of vegetables – do not stir. Lower heat, cover pan, and cook until eggs bubble on top and are beginning to set in places (some of the egg will still be runny).

Sprinkle pan with all but 1 tablespoon of cheese. Place pan under broiler, and cook until the top is well browned. Remove from broiler, sprinkle decoratively with parsley and remaining cheese. Enjoy!

Tags : : :

0 Comments:

Post a Comment

Links to this post:

Create a Link

<< Home