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Archive for Vegetables/Salads/Herbs

TIP OF THE DAY: Purple Potatoes

Just a few years ago, purple potatoes were hard to find, especially for our Red, White & Blue Potato Salad (here’s a bonus recipe), popular fare for Memorial Day and Independence Day.

Thankfully, things have changed. Once called purple Peruvian potatoes, they are now grown worldwide in response to consumer demand, so are much more readily available.
 
THE HISTORY OF POTATOES

Millennia ago, many potato varieties grew wild in the foothills of the Andes Mountains, in what is now Peru.

Along with many other varieties of potatoes, they were cultivated around 3000 B.C.E. by the Incas.

Imagine European cuisine without potatoes! But they were unknown until the Spanish conquistadors reached the shores of Montezuma’s empire (modern-day Mexico) in 1519. Potatoes sailed back to Spain a few years later.

See the history of potatoes and the different types of potatoes.
 
MODERN PURPLE POTATOES

In addition to the vividly colored flesh—some purple, some blue—purple potatoes* have a creamy texture and are rich in flavor. Their starch level is medium, so purple potatoes are an all-purpose potato.

Creamy and earthy-tasting like russet potatoes, the color is very dramatic. Depending on their species, some varieties have a nutty flavor, some varieties become a lighter lavender shade after cooking.

There’s also a purple-fleshed “Okinawan” sweet potato, a staple in Hawaii. Look for it in Asian markets. decreasing the risk of stroke and macular degeneration. †Purple potatoes are now grown around the world.

Try them baked, broiled, fried or mashed to add color and style to your meals. Make purple potato chips as as a beguiling snack, side or garnish.

As with all potatoes, blue/purple potatoes originated in Peru, where the Incas cultivated many varieties of potato (see the history of potatoes). The color can become lavender when cooking. The starch level is medium, so purple Peruvians are an all-purpose potato. They are moist and earthy-tasting, sometimes with a nutty flavor; and the color is very dramatic. Purple potatoes are not only prettier, they have higher levels of polyphenol antioxidants to protect body cells against free radical damage (see this article from NBC News). They can help lower blood pressure, without causing weight gain: guilt-free potatoes!
 
OKINAWA or OKINAWAN SWEET POTATO, WITH PURPLE FLESH

A purple-fleshed sweet potato used extensively in Hawaiian cuisine, your best bet to find these are in Asian markets or online.

The skin is tan, similar to the familiar russet potatoes; but the flesh is a bright magenta color. The Okinawa purple sweet potato has a delicate, slightly sweet taste and a creamy texture.

The Okinawa is a member of the sweet potato family: order Solanales, family Convolvulaceae, genus Ipomoea, species, I. batatas. Its subspecies is Ipomoea batatas cv. Ayamurasaki.

The white potato is of the same botanical order, Solanales, but diverges from the sweet potato at that level. The taxonomy of the white potato is: order Solanales, family Solanaceae, genus Solanum, species: S. tuberosum.

Okinawa potatoes can be cooked like any sweet potato: baked, boiled, candied, mashed, roasted, scalloped or steamed.

The Okinawa sweet potato is not related to the purple yam, ube, which is popular in Filipino cuisine and creates dishes of intense purple color.

The term “yam” is often used incorrectly in the U.S. Yams are not members of the potato order, family, etc., but are from a totally different order. Be is from the order Dioscoreales, family Dioscoreaceae, genus Dioscorea, species D. alata.

 

Purple Peruvian Potatoes

Blue Potatoes

Okinawa Sweet Potato

ube-sulcatagrove-blogspot-230

[1] Purple potatoes—in fact, all potatoes—originated in what is now Peru (photo Mona Makela | IST). [2] Some varieties have blue flesh, a result of the soil pH and other factors (photo courtesy Burpee). [3] Okinawa sweet potatoes (photo courtesy Melissa’s). [4] Ube are not potatoes (photo courtesy SulcataGrove.Blogspot.com.

________________
*The blue or purple color comes from anthocyanins, powerful antioxidants that create red, blue and purple colors, depending on the pH of the soil and other growing factors. These antioxidants may help with everything from fighting heart disease and prostate cancer to lowering blood pressure.

 

Purple Peruvian Potato Croquettes

Purple Potato Chips

Purple Potato Soup

[5] Purple potato croquettes (photo courtesy Idaho Potato Commission). [6] A fancy hors d’oeuvre, purple potato chips with caviar (photo Bethany Holdhaus | Wedding Edibles). [7] Purple potato soup (photo © Family Spice).

 

RECIPE: PURPLE POTATO CROQUETTES

Try this recipe from IdahoPotatoes.com, made with Idaho Purple Potatoes.

A croquette is a small portion of fried food coated with bread crumbs. It can be made from cheese, fish and shellfish, ground meat, mashed potatoes or vegetables, variously seasoned.

Filling Ingredients

  • 4 pounds purple potatoes
  • 4 ounces butter
  • 1 cup Parmesan cheese, grated
  • 1/4 cup herbs (parsley, thyme), chopped
  • 1/4 cup heavy cream
  • 1/2 tablespoon black pepper
  • 1 tablespoon salt (more to taste)
  •  
    For The Breading

  • All-purpose flour
  • 5 egg yolks, whisked
  • Coarse bread crumbs (we prefer panko)
  •  
    Preparation

    1. BOIL the potatoes until fork tender. Carefully peel the potatoes while warm, discarding the skins and placing the meat of the potato in a food mill or a food processor with the paddle attachment.

    2. WARM the cream and butter and add to the potatoes and add all filling ingredients except the eggs. Completely blend until the potatoes are smooth and then add the egg yolks, one at a time, until incorporated.

    3. SPREAD the potatoes out on a cookie sheet or a one-inch sheet pan and smooth the top. Cover with plastic wrap and cool overnight in the fridge.

    4. CUT out the desired size of the croquettes with a cookie cutter or ring. Set up a breading station of flour, the whisked eggs and the bread crumbs. To bread: Coat the croquette in the flour, brushing off the excess. Completely coat with egg and transfer to the bread crumbs. Repeat this process for a double breading.

    5. FRY the croquettes in oil until golden brown, finishing in the oven until hot and ready to serve.
     
    MORE PURPLE POTATO RECIPES FROM THE NIBBLE

  • Fashionable Niçoise Salad
  • Purple Potato & Red Beet Salad
  • Rainbow Pizza
     
    FIND MORE DELICIOUS POTATO RECIPES AT IDAHOPOTATO.COM
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    TIP OF THE DAY: Whole Roasted Cauliflower

    Yesterday, Meatless Monday, we went one step beyond the meaty cauliflower steaks and cabbage steaks we’ve become so fond of.

    We remembered a recipe from Frieda’s Specialty Produce that we had tucked away in anticipation of the glorious fall cauliflower harvest.

    We love farmers market cauliflower. Not only is it fresher, but you can find the splendid colors of purple, orange and pale green, as well as the exotic-looking, lime green romanesco (bottom photo). Whatever you choose, look for a dense head with a thick center stem.

    Roasting a whole cauliflower is simple; you just have to allow 90 minutes for it to roast. To see just how easy it is, check out this video from Frieda’s.

    “The crispy, nutty crust and sweet, tender core are the stuff dreams are made of,” they aver (and we agree).
     
    RECIPE: WHOLE ROASTED CAULIFLOWER

    Ingredients

  • 1 whole cauliflower (about 2 pounds), trimmed to sit flat, rinsed and patted dry
  • 1/4 cup extra virgin olive oil
  • Juice of 1/2 lemon
  • Salt or seasoned salt
  • Optional: fresh-ground pepper
  • Optional: chutney, herb butter, olive relish, pesto or sauce of choice
  •  
    Preparation

    1. PREHEAT the oven to 375°F. Place the cauliflower on a plate and drizzle with olive oil and lemon juice, using your hands to coat the cauliflower all over.

    2. SEASON all over with salt and transfer the cauliflower to a small roasting pan or cast iron skillet, floret-side up. Cover tightly with aluminum foil.

    3. BAKE for 30 minutes; remove the foil and roast 1 hour until the florets are golden (larger heads can take longer). Transfer to a serving platter and serve immediately.

    4. SLICE as desired: in wedges (our preference) or vertical, in 3/4- to 1-inch slices. You can also cut the cauliflower into individual florets, but why spend the time?
     
    FLAVOR VARIATIONS

    Use your favorite international flavors as seasonings and sauces. Here are some simple replacements:

  • Chinese seasonings: Eliminate the salt, brush with soy sauce instead of lemon juice, top with minced garlic; garnish with fresh chives. A dab of hoisin sauce? Why not!
  • Indian seasonings: Season with ground cumin, coriander and optional curry powder instead of salt and pepper; garnish with fresh cilantro and serve with raita or other yogurt sauce.
  • Italian seasonings #1: Use garlic-flavored olive oil and top the cauliflower with minced garlic before roasting. Place the slice atop pesto, or marinara sauce seasoned with oregano. Garnish with sliced black olives.
  • Italian seasonings #2: After roasting, sprinkle with 2 tablespoons balsamic vinegar and 1/2 cup shredded Parmesan. Return to the oven for another 5 minutes or until the cheese is melted.
  • Japanese seasonings: Use 1/2 olive oil, 1/2 toasted sesame oil or wasabi oil, and garnish with toasted sesame seeds, grated fresh ginger and/or fresh chives. Serve with ponzu sauce.
  • Mexican seasonings: Replace the lemon juice with lime juice and sprinkle with lime zest and red chile flakes. Serve on a bed of black beans or pinto beans and top with warmed salsa. Garnish with cilantro and optional crumbled queso fresco.
  •  
    LOVE YOUR BRASSICAS

    The plant genus of cruciferous vegetables, Brassica, contains nutritional powerhouses that are packed with potent, cancer-fighting phytonutrients (antioxidants). It’s easy to eat a cup or more daily from the long list below.

     

    Roasted Cauliflower

    Roast Cauliflower

    Purple Roast Cauliflower

    Romanesco Cauliflower

    [1] A tricolor roasted cauliflower feast (photo courtesy San Francisco Chronicle). Here’s the recipe, which includes garlic breadcrumbs and fennel-olive relish. [2] Roast cauliflower Indian style, with a rich Mughlai sauce of tomato, cashew nuts, milk, cream and butter. Here’s the recipe from VeganRicha.com. [3] This cauliflower is garnished with a mint-parsley sauce. Here’s the recipe from SproutedRoots.com.[4] You can do the same with an exotic romanesco, often called romanesco cauliflower but it’s actually its own cultivar (photo courtesy Good Eggs).

     
    There are more than 30 wild species of Brassica, plus numerous cultivars* and hybrids of cultivated origin. The best-known Brassica members include:

  • Arugula
  • Bok choy
  • Broccoli
  • Brussels sprouts
  • Cabbage
  • Cauliflower
  • Collards
  • Horseradish/wasabi
  • Kai-lan/gai-lan (often called Chinese broccoli in the U.S.)
  • Kale
  • Kohlrabi
  • Mustard greens
  • Radish
  • Rapeseed/canola
  • Rapini (broccoli rabe)
  • Romanesco
  • Rutabaga
  • Turnips
  •  
    Eat up!
     
    ________________
    *A cultivar is a plant variety that has been produced in cultivation by selective breeding.

      

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    TIP OF THE DAY: Favorite Green Bean Salad

    Green Bean Salad Recipe

    Green Bean Salad Recipe

    Petite Potatoes

    Colored Green Beans

    [1] (photo courtesy Keys To The Cucina). [2] Green beans with petite potatoes and basil (photo courtesy Kqed.org). [3] Petite potatoes, grown in Idaho, are the size of a cherry tomato (photo courtesy Potato Goodness).[4] Check farmers markets for specialty green beans, and pull together a rainbow of colors (photo courtesy The Pines | Brooklyn).

     

    For the big weekend, you may be making potato salad, macaroni salad or cole slaw.

    We’d like to suggest a substitute: a delicious, crunchy and good-for-you green bean salad.

    As a constantly-dieting college student, it was one of the first recipes we perfected (perfection meaning exactly what we like).

    Over the years we’ve tried different dressings we enjoy on other salads—herb vinaigrette; balsamic, lemon or lime vinaigrette; yogurt dressing—but we still return to our original Dijon vinaigrette—and anchovies.

    Ideally this salad should be made with haricots vets, the thin French green beans; but they tend to be pricey. So use whatever you find.

    We like to go to the farmers market for mixed beans in green, purple and yellow (photo #4). We also spring for Idaho petite potatoes (sometimes called marble or pearl), bite-sized cuties that are have even more flavor than standard sizes (photo #3).

    If your crowd loves anchovies, top the salad with them. Otherwise, set the anchovies or tuna next to the platter so people can help themselves.

    You can make this recipe four hours ahead or overnight, for the flavors to blend.
     
    RECIPE: FAVORITE GREEN BEAN SALAD

    Ingredients For 8 Side Servings
     
    For The Salad

  • 2 pounds green beans, washed and trimmed
  • 1/2 to 1 pound baby/petite potatoes, or larger red new potatoes, scrubbed
  • 1 small bulb fennel, washed and thinly sliced
  • 1 small red onion, thinly sliced
  • 1/2 cup packed fresh basil leaves, shredded (chiffonade)
  • 1 cup Mediterranean black olives (kalamata, niçoise, picholine), ideally pitted
  •  
    For The Dijon Vinaigrette

  • 1/4 cup red wine vinegar
  • 3/4 cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1 garlic clove, crushed in a garlic press or finely minced
  • Salt and freshly ground black pepper to taste
  •  
    Platter Garnishes

  • Anchovies or Italian tuna
  • Baby arugula
  • 3 hard-boiled eggs, quartered
  • Tomatoes, quarters or eighths depending on size; or cherry tomatoes, halved; or grape tomatoes
  •  
    Preparation

    1. COOK the potatoes in a large pot of salted water until fork-tender but not overly soft (remember that the potatoes will continue to cook a bit from their internal heat). Drain and set aside to cool.

    2. COOK the beans in large pot of rapidly boiling salted water to al dente crisp. Rinse with cold water to stop the cooking, drain and transfer to bowl. If you use larger potatoes, cut them in half after they’re cool.

    3. COMBINE all the salad ingredients in a large bowl and make the vinaigrette: Add the garlic to the olive oil, then whisk in the mustard, followed by the vinegar. Season to taste. Taste the salad right before you serve it and adjust seasonings if desired.

     
    4. REFRIGERATE, covered. Bring to room temperature 2 hours before serving.

    5. PLATE. We like to serve this on a platter or large serving plate, rather than in a bowl. Mound the salad in the center of the platter, and rim the perimeter with the sliced eggs and tomatoes. If using anchovies, place them on top of the salad or on a separate small plate.

     

    RECIPE: YOGURT-MINT DRESSING

    You can make this up to 3 days in advance, and store tightly covered in the fridge.

    Ingredients

  • 1 cup plain Greek yogurt, drained in fine sieve about 30 minutes
  • 1/4 cup fresh mint, shredded (chiffonade)
  • 2 teaspoons fresh lemon juice
  • 1 garlic clove, crushed in a garlic press or finely minced
  • Salt and freshly ground black pepper
  • Optional tablespoon olive oil or lemon juice to thin
  •  
    Preparation

    1. PLACE the yogurt in a medium jar or a bowl with a lid. Add the lemon juice and shake or whisk to combine. Add the garlic and stir or whisk.

    2. CHIFFONADE the mint leaves: Stack them, then roll them lengthwise into a tight bundle. Cut the bundle crosswise with a sharp knife. For a dressing, cut the strips in quarters or thirds.

    3. SEPARATE the pieces with your fingers (we pick them up and drop them a few times). Then stir the mint into the dressing.

     

    Green Bean Salad Recipe

    With a yogurt dressing instead (photo courtesy Good Eggs | SF).

     
    4. ADD salt and pepper to taste, and add more lemon juice or olive oil to thin the dressing to taste. You can do the thinning just before serving if you prefer.

    5. SHAKE or stir thoroughly before serving.

      

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    TIP OF THE DAY: Create A Signature Niçoise Salad

    Niçoise (nee-SWAHZ) refers to something from the city of Nice, on the French Riviera in the region of Provence.

    You can find the following popular Niçoise dishes in restaurants around the U.S., and they’re easy to make at home (except for the truffle omelet, which is easy to make if you can afford the truffles):

  • Aïoli, a garlic mayonnaise used as a spread, dip and condiment with potatoes, shellfish and vegetables (aïoli recipe).
  • Alcohol: The local favorites are pastis, an anise liqueur and apéritif; and rosé wine.
  • Bouillabaisse, the signature dish of Marseille. It’s fish stew with vegetables, garnished with croutons and rouille*).
  • Daube, beef stew braised in red wine and served with polenta or gnocchi (influences from neighbor Italy).
  • Fromage de chèvre, goat cheese, fresh and aged.
  • Nougat, the chewy white confection made from egg whites and almonds.
  • Omelette aux truffes, made with black truffles harvested in Provence from November through March.
  • Ratatouille, a casserole of tomatoes, onions, eggplant, zucchini, peppers, garlic and herbs.
  • Tapenade, a spread made from anchovies, capers and black olives.
  • And then, there’s Salade Niçoise (Niçoise Salad in English).

    The classic Salade Niçoise recipe is a composed salad (i.e., not tossed, but placed) of tomatoes, tuna (cooked or canned), hard-boiled eggs, Niçoise olives and in season, young haricots verts (French green beans). It is served with a Dijon vinaigrette, and can be served with or without a bed of salad greens. It is an entrée salad.

    Each cook can customize the salad to his or her taste. We’ve included optional extra ingredients below.
     
    RECIPE: SALADE NIÇOISE

    This take on the classic Niçoise salad from McCormick uses two twists: a poached egg and a zesty seasoning blend (the recipe is in the footnote below).
     
    Ingredients For 6 Servings

    For The Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sea salt
  • 1 tablespoon seasoning blend†
  •  
    For The Tuna

  • 1 rectangular piece (6 ounces) sashimi-grade ahi tuna loin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper, coarse grind
  • 4 teaspoons seasoning blend†
  • 2 tablespoons vegetable oil
  •  
    For The Tuna & Salad

  • 6 each baby yellow, red and purple new potatoes
  • 1/2 pound fresh French green beans (haricot verts), trimmed
  • 1 tablespoon white wine vinegar
  • 6 large eggs
  • 1/2 cup assorted grape/teardrop tomatoes, halved
  • 1/2 cup thinly sliced baby cucumbers
  •  

    Salade Nicoise
     
    Nicoise Salad

    Kale Nicoise Salad

    Deconstructed Nicoise Salad

    [1] A classic Salade Niçoise from French chef Jacques Payard. [2] McCormick’s version substitutes a poached egg for the traditional hard-boiled. [3] Trending in America: Kale Niçoise (photo Williams-Sonoma). [4] Deconstructed Niçoise at the Seafire Grill.

  • 1/4 cup pitted Niçoise olives, halved (substitute picholine, kalamata or other flavorful black olive)
  •  
    Serve With…

  • Plain sliced baguette with olive oil for dipping (add herbs to the oil)
  • Garlic bread
  •  
    ________________
    *Rouille (roo-EE, the word for rust in French) is a sauce made from olive oil with breadcrumbs, garlic, saffron and red chiles, which give it the rusty orange color. It is served as a garnish with fish and fish soup, and is an essential with bouillabaisse, the signature fish stew dish of Marseille.

    †Substitute another spice blend or some lemon zest. McCormick’s spice blend recipe is 1 tablespoon chia seeds, 2 teaspoons grated lime peel, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1/4 teaspoon ground chipotle powder. Blend and store tightly capped in the fridge. Makes 2-1/2 tablespoons.

     

    l-isola-d-oro-jar-lisoladoro.it-230

    Anchovies

    [1] L’isolo D’Oro, a fine Mediterranean used in Nice in the best salads in Nice. [2] Anchovy lovers: layer them on (photo courtesy Flavor Your Life).

      Preparation

    1. MAKE the vinaigrette. Place the oil, vinegar, mustard and sea salt in a blender container; cover. Blend on high speed until smooth. Pour into a small bowl. Stir in the seasoning blend. Cover and refrigerate until ready to use.

    2. SEASON the tuna with salt and pepper. Coat with the seasoning blend, pressing firmly so the mixture adheres to the tuna. Grill or sear: Heat the oil in a large skillet on medium-high heat. Add the tuna and sear 1-1/2 to 2 minutes on all sides. Remove the tuna to a plate; set aside to cool slightly. Cover and refrigerate until ready to serve.

    3. COOK the potatoes. Add them to a large saucepan with simmering salted water to cover. Cook for 15 to 20 minutes or until fork tender. Drain and rinse with cold water; drain on paper towels to remove the water. Meanwhile…

    4. COOK the green beans in a large saucepan of simmering salted water to cover, 3 to 5 minutes or until tender-crisp (don’t overcook). Drain and rinse with cold water; drain well on paper towels. Place in large bowl with green beans. Add 1/4 cup of the vinaigrette; toss to coat. Season with salt to taste. Set aside.

    5. CUT the potatoes in half or quarters, depending on size. Add to a bowl with the green beans.

    6. POACH the eggs. Fill a large, deep saucepan with 2 inches of water and 1 tablespoon vinegar. Bring to boil and reduce the heat to medium. Break 1 egg into a small dish and carefully slide it into the simmering water (bubbles should begin to break the surface of the water). Repeat with the remaining eggs. Poach the eggs 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

    7. SERVE: Slice the tuna into thin slices. Divide the potato mixture, tomatoes, cucumbers and olives among 6 plates (aim for an attractive presentation). Top each with tuna slices and a poached egg. Drizzle the remaining vinaigrette over the tuna slices. Sprinkle the egg with additional seasoning blend.

     
    OPTIONAL INGREDIENTS FOR A NIÇOISE SALAD

    Make it your own with added ingredients or substitutes. Just keep the five basics: tuna, tomato, egg, green beans and olives, plus the vinaigrette.

  • Cooked vegetables: broccoli florets, broccolini or broccoli rabe.
  • Greens: arugula, bell pepper, carrots, celery, cress, cucumber, fennel, fresh herbs (basil, cilantro, dill, mint, parsley), frisée, kale, radicchio, radishes.
  • Tomatoes: Substitute halved cherry or quartered larger tomatoes (in the off season, substitute sundried tomatoes in olive oil or roasted red pepper).
  • Onions: green (scallions), grilled onions, red, shallot, sweet onions.
  • Proteins: anchovies, bacon, beans or lentils, canned or grilled salmon or other grilled fish, sardines.
  •   

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    TIP OF THE DAY: Ratatouille Pizza

    Ratatouille (rah-tah-TWEE) is a vegetable side dish that originated in the Provence region of France. The classic recipe consists of sautéed eggplant, onions, tomatoes, yellow squash, zucchini plus garlic and herbs.

    It is traditionally summer dish, when tomatoes, zucchini and yellow squash are plentiful and at peak.

    Ratatouille is delightfully colorful when you use red, yellow and/or orange bell peppers and tomatoes/cherry tomatoes. To make ratatouille as a side dish, check out this recipe.
     
    RECIPE: RATATOUILLE PIZZA

    Ingredients For 1 Large Pizza

    You can save time by purchasing the dough or a prepared crust (we sure did—and saved half the steps in the preparation). But Lisa, of Flour De Lisa made hers from scratch, using a pizza dough recipe from Bobby Flay. She adapted the ratatouille from Smitten Kitchen; we further adapted it.

    This can be a vegan recipe; but we adapted it by adding both ricotta and mozzarella. We put the mozzarella under the vegetables to showcase the colors. We also created a breakfast pizza version by adding eggs, which bake on top of the pizza.

    Without the cheese, the recipe is dairy free and low fat. Use a whole wheat crust and skim-milk cheeses and you have a pizza that’s on the “better for you” list.
     
    Ingredients For The Dough

  • 1-3/4 to 2 cups flour (bread flour for a crisper* crust, all-purpose for chewier)
  • 1 tsp instant yeast
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 cup lukewarm water (around 100°F)
  • 1 tablespoon olive oil
  •  
    For The Ratatouille

    Slice the vegetables to a width of 1/8 to 1/16th inch.

  • 1 zucchini, sliced
  • 1 yellow squash
  • 1 Japanese eggplant
  • 1 long red bell pepper or 6 mini red bell peppers
  • 1 cup tomato paste
  • 1/2 yellow or red onion, sliced
  • 1 garlic clove, minced
  • 2 tablespoons olive oil, divided
  • Red pepper or chili flakes, salt and pepper to taste
  •  
    Optional Garnishes

  • Capers and/or olives
  • Small or medium eggs
  • Herbs: fresh basil*, rosemary, thyme, other
  •  
    For The Optional Cheese Layer

  • 2 cups whole or part skim ricotta
  • 2 cloves garlic, minced
  • 1 handful† flat-leaf parsley, finely chopped
  • 2 cups shredded mozzarella or provolone
  • 10 fresh basil leaves, 1/2 cup, shredded
  •  

    Ratatouille

    Fried Egg Ratatouille

    ratatouille-theformerchef-230r

    Tian Recipe

    [1] Ratatouille pizza (photo courtesy FlourDeLisa.Wordpress.com). [2] Bake eggs on top of the pizza, or fry or poach them in a pan to turn a ratatouille side into a main (photo courtesy Elegant Affairs Caterers. [3] courtesy TheFormerChef.com. [4] A tian, also from Provence, is another way to enjoy ratatouille ingredients (All-Clad gratin pan photo courtesy Williams-Sonoma.)

     
    ________________
    *You can scatter 10 medium basil leaves or 1/2 cup shredded basil atop the pizza when it comes out of the oven.

    †A handful is one of those imprecise measures that says: Use how much you want. More or less of the ingredient is not critical to the recipe’s outcome.
     
    Preparation

    1. MAKE the pizza dough: Combine 1-3/4 cup flour with the yeast, salt, and sugar. Add the oil and water, i.e. slightly warmer than your body temperature. Mix until the dough starts to form a ball. scraping down the bowl. If the dough is too wet, slowly add more flour. If dough becomes too dry, slowly add more water.

    2. TURN out the dough onto a lightly floured or oiled surface. Knead for a few minutes until it is smooth and elastic. When you poke it, the dough should spring back readily; when you hold the ball of between your palms, it should hold its shape. Lightly oil a clean bowl, place the dough in the bowl and cover with plastic wrap or a damp towel. Set aside in a warm place to rise for about an hour, until the dough has doubled in size. While waiting for the dough to rise…

    3. MAKE the ratatouille. Preheat the oven to 350°F. Spread the tomato paste, 1 tablespoon of olive oil, minced garlic, sliced onion and a dash of red pepper flakes on the bottom of a 8- or 9-inch diameter springform pan. Alternatively, you can cook the ratatouille on top of the rolled out pizza dough, but the vegetables won’t be as tender or flavorful due to the significantly less cooking time.

    Optional cooking method: We steamed the vegetables separately to al dente, and then were able to pick them up with fingers and layer them perfectly, as in the photo.

    4. LAYER on top of the tomato paste mixture the zucchini, yellow squash, eggplant and bell pepper, alternating the colors. Start with the inside perimeter and move inward. If you have extra vegetable, save them for a salad, omelet, etc. Drizzle the remaining tablespoon of olive oil over the assembled ratatouille. Season with a dash of salt and pepper and thyme or rosemary. Cover the pan with foil and bake for 45 minutes, increasing the temperature of the oven to as high as possible (450°F or 500°F on most ovens) within the last 5-10 minutes. While the ratatouille is baking…

    5. TURN back to the pizza dough. When the first rise is completed, turn out the dough onto a large sheet of lightly floured or oiled parchment paper. Punch out the air and form a disk. Roll out the dough into a circle about 10-12 inches in diameter. Cover with plastic wrap or a damp towel and let it rest for about 10 minutes.

    6. MIX the ricotta with the garlic, parsley, salt and pepper to taste.

    7. REMOVE the finished ratatouille from the oven, uncover the pizza dough and place it on a baking sheet. Parbake the pizza dough for a minute or two and remove from the oven. If using ricotta, spread it over the crust, followed by the mozzarella. If you prefer, use the mozzarella to top the pizza.

    8. RELEASE the springform pan carefully—it can be hot! Use one or two spatulas two to gently slide the ratatouille onto the center of the pizza. If you can do it evenly, great. If not, it will still taste delicious. Lightly brush the exposed pizza crust with olive oil.

    9. BAKE the pizza for 8-12 minutes, until the pizza crust is a golden brown. Slice and serve.
     
    CRISPER VS. CRISPIER

    Many people use the adjective crispier when they mean crisp.

  • Crisper is the comparative of crisp, i.e., “The crust is crisp but I’ll make it crisper next time.
  • Crispier is the comparative of crispy, i.e., the crust was nice and crispy but could have been even crispier.
  •  
    It’s a small difference, but a difference nevertheless.

      

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    TIP OF THE DAY: Fruits & Greens Salad

    Spinach & Strawberry Salad

    Sungold Kiwi

    [1] Spinach with kiwi, grapes, strawberries and pecans (photo courtesy Pampered Chef). [2] SunGold kiwis from Zespri are sweeter and juicier than green kiwis—and other yellow kiwis, too (photo courtesy Zespri).

     

    We eat green salads, we eat fruit salads. But why don’t we mix them together more often?

    We were inspired by this easy recipe from Pampered Chef, which does just that.

    A spinach salad with strawberries (and feta) is not news, but it’s a good place to start. This one has some added twists, and there are other fruit and greens combinations below.

     
    RECIPE: FRUIT & SPINACH SALAD

    Ingredients For 8 One-Cup Servings

    For The Salad

  • 1 package (8 ounces/227 g) fresh baby spinach (wash if not pre-washed)
  • 1/2 cup (125 ml) red seedless grapes, halved
  • 1/2 cup (125 ml) fresh strawberries, hulled and halved (substitute other berries)
  • 1 large kiwi, peeled, sliced (look for our favorite, Zespri’s SunGold® kiwi)
  • 1/2 cup (125 ml) pecan halves, toasted
  • 1 kirby or Persian cucumber (Persians don’t need to be peeled)
  • Optional: 1/2 cup crumbled cheese—blue, feta, goat
  •  
    For The Dressing

  • 1/2 cup (125 ml) vegetable oil
  • 1/3 cup (75 ml) raspberry vinegar
  • 1 tablespoon (15 ml) seedless raspberry jam
  • 1 tablespoon (15 ml) sugar
  • 1/4 teaspoon (1 ml) salt
  •  
    Preparation

    1. TOAST the pecans (how to toast nuts). Pampered Chef simply heated them in the microwave without toasting, using a Small Micro-Cooker. Microwave the nuts, uncovered, on HIGH for 2 minutes, stirring halfway through. Cool completely.

    2. PLACE the greens in a large serving bowl. Add the fruit and top with the pecans.

    3. MAKE the dressing: Combine the ingredients and whisk until well blended. Drizzle ¼ cup (50 ml) over the salad and toss lightly just before serving.
     
    SALAD VARIATIONS WITH FRUIT & GREENS

  • Citrus salad, with blood oranges and pink grapefruit, butterhead lettuce (Bibb, Boston) and optional red onion.
  • Gourmet salad, with fresh lychee or rambutan, red and golden raspberry mix, fennel, radicchio and watercress.
  • Herb salad, citrus or stone fruits with basil or mint, butterhead lettuce, cilantro, dill, flat-leaf parsley (de-stemmed), mâche or purslane.
  • Melon salad, with melon balls or cubes, baby arugula, butterhead lettuce, celery, cucumber, large basil leaves.
  • Spicy salad, with citrus or berries, baby arugula, mizuna or other mustard greens, radish.
  •  
    Dressing Variations

    You can use a standard vinaigrette of oil and vinegar, but fruit and greens salads shine with:

  • Lime vinaigrette: lime juice and zest, olive oil and a teaspoon of honey.
  • Fruit-flavored vinegar or oil.
  • Fruit-flavored vinegar and chile-infused oil, for a bit of heat.
  •   

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    TIP OF THE DAY: Oven-Roasted Tomatoes

    When you encounter a bumper crop of tomatoes or see a great sale on tomatoes past their peak: roast them! You can use any fresh tomato: beefsteak, cherry, grape, plum, roma; conventional or heirloom.

    Healthful and delicious, you can serve them as a side with anything, add them to salads and pasta, serve them with a cheese course, and on and on.

    There are so many ways to use this basic recipe. Some of our favorites:

  • Sprinkle with coarse and crunchy or seasoned salt and/or fresh-ground pepper and serve as an antipasto or salad course
  • Blend with simmered with onions, red wine and herbs for a flavorful tomato sauce.
  • Use as a pizza topping.
  • Chop and add to risotto.
  • Serve with a cheese plate.
  • Serve with your favorite soft cheese, drizzled with balsamic vinegar and fine olive oil.
  • Use as a general garnish, plate décor or side.
  •  
    RECIPE: OVEN-ROASTED TOMATOES

    This slow-roasted recipe requires 20 minutes prep time and 1 hour of cook time. It makes enough for leftovers, which can be added hot to pasta, cool to burgers, salads and sandwiches. Use them within a week.

    Roast a mix of sizes and colors for a more beautiful presentation.

    Ingredients For 10 Servings

  • 3 pounds ripe tomatoes, any type
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh thyme (substitute basil, marjoram, oregano or savory)
  • 3 garlic cloves, finely chopped
  •  
    Preparation

    1. PREHEAT the oven to 375°F with a rack in the center. Line a shallow roasting pan or rimmed baking sheet with parchment paper.

    2. PREPARE the tomatoes: Wash, remove any stems and slice them in half lengthwise (with large tomatoes, make a few thick slices). Gently scoop out the seeds with a small spoon. Set the tomatoes, cut side up, in a single layer on the baking sheet. Drizzle with the olive oil and sprinkle with the thyme and garlic.

    3. ROAST for 40 minutes, then increase the oven temperature to 400°F. Continue to until the tomatoes caramelize, about 20 minutes.

    4. TURN off the oven and let the tomatoes sit inside for 10 minutes. Remove the pan to a rack and let cool completely.
     
    PLUM TOMATOES & ROMA TOMATOES: THE DIFFERENCE

    If you wonder why plum tomatoes (a.k.a. Italian plum tomatoes) and roma tomatoes look the same, it’s because for the most part, they are.

    The plum tomato can be oval or cylindrical, while the roma is oval or pear-shaped. Their vines are slightly different.

    They are meatier subspecies, with less liquid and seeds than other tomatoes. That’s why they’re preferred for canning and for tomato sauce.
     
    FUN TOMATO FACTS

    The scientific name of the tomato is Solanum lycopersicum. Individual sizes from cherry to beefsteak are subspecies of lycopersicum.

    Tomatoes are members of the Solanaceae family, popularly called the nightshades. Botanically they are berry*-type fruits.

    Other edible nightshades include eggplant, naranjilla, potato (but not sweet potato), tomatillo.

    Another popular nightshade is the chile pepper: hot and sweet varieties and the spices and condiments made from them, such as cayenne, chili powder, hot sauce and paprika.

    Tomatoes originated in the Andes Mountains of Peru, where thousands of different types grew wild. They were first cultivated by the Incas and spread to Central America, the Aztec Empire.

     

    Beautiful Heirloom Tomatoes

    Cherry Tomatoes

    Roasted Tomatoes Recipe

    Heirloom Plum Tomatoes

    [1] Beautiful heirloom tomatoes (photo courtesy The Chef’s Garden). [2] Simple roasting produces glorious results (photo courtesy Hidden Valley). [3] Roasted cherry tomatoes (photo courtesy Good Eggs | San Francisco). [4] Heirloom roma tomatoes (photo courtesy Hannah Kaminsky | Bittersweet Blog).

     
    The tomatillo (Physalis philadelphica), a cousin in the Solanaceae family, grew wild in Central America. It was cultivated by the Aztecs and called tomatl (pronounced to-MAH-tay).

    When the Aztecs began to cultivate the red berry* from the Andes, they called the new species xitomatl (hee-toe-MAH-tay), meaning “plump thing with navel” or “fat water with navel.”

    The Spanish arriving in what is now Mexico called the tomato tomatl (spelled tomate). The Spanish called the smaller green fruit, called tomatl by the Aztecs, tomatillo.

    Tomate first appeared in print (in Spanish) in 1595 [source and a deeper discussion].
     
    __________________
    *The scientific use of “berry” differs from common usage. In botany, a berry is a fruit produced from the ovary of a single flower. The outer layer of the ovary wall (the pericarp) develops into an edible fleshy portion. Thus, “berry” includes many fruits that are not commonly thought of as berries, including bananas, cucumbers, eggplants, grapes, tomatillos and and tomatoes. Paradoxically, fruits not included in the botanical definition include strawberries and raspberries, which are not true berries [source].

      

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    TIP OF THE DAY: Savory Tomato Clafoutis

    Clafoutis (cluh-FOO-tee) is a rustic tart, initially made with cherries in the Limousin region of south-central France, where black cherry trees abound.

    Today, other stone fruits and berries are also used. When other kinds of fruit are used instead of cherries—apples, berries, pears, other stone fruits including prunes—dried plums—the dish is properly called a flaugnarde (flow-NYARD).

    In the centuries before ceramic pie plates were invented (during the Renaissance), the filling was placed into a hand-crafted dough with no sides (think of a galette, or a pizza with a higher side crust).

    The fruit is placed in a pie shell and covered with a flan (custard)-like filling; then baked until puffy. The fruit is not only inside the custard, but tempting nuggets pop through at the top.

    The recipe originated in the Limousin region of France, where black cherries were plentiful (red cherries can also be used). The name derives from the verb clafir, to fill, from the ancient language of Occitania, the modern southern France.

    Fruit clafoutis can be served warm, room temperature or chilled; vegetable clafoutis are better warm.
     
    RECIPE: SAVORY TOMATO CLAFOUTIS

    A savory clafoutis is similar to a quiche. Without a crust it is a savory custard, and can be made in a pie plate or in individual ramekins.

    This recipe was contributed by Karen, FamilyStyle Food to Go Bold With Butter, a source of wonderful recipes.

    Karen made the dish as a custard, without a crust. You can do the same, or use a pie crust or a crust of crushed biscuits/crackers.

    Prep Time is 10 minutes, cook time is 55 minutes. Serve it warm from the oven or room temperature, for brunch, lunch or dinner, or as a first course or snack.

    For a more artistic presentation, use cherry tomatoes in an assortment of colors. You can also combine cherry and grape tomatoes.

     
    Ingredients For 4-6 Servings

  • 12 ounces cherry or grape tomatoes in assorted colors, halved
  • 3 tablespoons butter, melted
  • Kosher salt or seasoned salt*
  • 2 eggs, separated
  • 1/8 teaspoon sugar
  • 3 tablespoons all-purpose flour
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil leaves, sliced into ribbons
  • Optional crust
  • Optional garnish: marinated tomato “salad”†
  •  
    __________________
    *We used rosemary salt, a blend of sea salt and rosemary. You can make your own by pulsing dried rosemary (or other herb) and coarse salt in a food processor. Start with a 1:3 ratio and add more rosemary to taste.

    †We cut up the leftover tomatoes and marinated them with diced red onion and fresh herbs in a vinaigrette of olive oil and balsamic vinegar. Drain it thoroughly through a sieve and then use it as a topping or a side garnish.

     

    Cherry Clafoutis

    Mixed Berry Clafoutis

    roasted-tomato-clafoutis-goboldwbutter-230

    [1] A classic clafoutis, a custard tart with black cherries (here’s the recipe from FoodBeam.com). [2] This mixed berry clafoutis is from The Valley Table, which highlights the cuisine of New York’s Hudson Valley. It is garnished with fresh berries and a side of crème fraîche. [3]A tomato clafoutis with flavorful summer tomatoes (photo courtesy FamilyStyleFood.com.

     
    Preparation

    1. PREHEAT the oven to 375°F. Prick the bottom of the pie shell all over with a fork. Line the bottom with parchment paper and fill with pie weights or dried beans. Bake until the crust begins to color around the edges, 15 to 20 minutes. Remove from the oven, set aside and raise the oven temperature to 400°F.

    2. TOSS the tomatoes and butter on a baking sheet and sprinkle with salt to taste. Roast 15-20 minutes until the tomatoes are soft and begin to caramelize. Transfer the tomatoes to 9-inch round or square baking dish, or set aside until Step 5.

    3. REDUCE the oven temperature to 375°F. Whisk the egg yolks, 1 teaspoon salt and the sugar in large bowl until lightened and creamy. Stir in the flour, 3 tablespoons of the Parmesan and the cream.

    4. BEAT the egg whites in separate bowl or heavy-duty mixer until they form soft peaks. Fold into yolk mixture until blended. Pour batter over tomatoes and sprinkle with basil.

    5. BAKE 18-20 minutes or until batter is puffed and light golden. Sprinkle remaining cheese over top and serve warm.
     
    CHECK OUT THE HISTORY OF PIE

    Invented by the ancient Egyptians, for some 2,000 years food was not baked in containers (e.g. pie plates, baking pans), but completely wrapped in dough. The dough wrap was called a coffin, the word for a basket or box.

    Here’s the scoop.

      

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    TIP OF THE DAY: The Pasta For Summer, Zucchini “Pasta,” Enhanced

    August 8th is National Zucchini Day. Last year, we featured the Spiralizer, a gadget that started the zucchini noodle craze by making it easy to make long pasta-like strands from firm vegetables, along with a recipe for Zucchini Pasta With Crab.

    The concept took off in the media and in kitchens across the country. Who wouldn’t like a better-for-you pasta experience? At 20 calories per cup of zucchini and 40 calories for a half cup of tomato sauce, one could have a big plate of “pasta” of better-for-you complex carbs for 100 calories—including the grated Parmesan.

    Some people, though, still longed for the toothsome texture and flavor of Italian pasta. So today’s tip is:

    Mix the two noodles together: half standard pasta noodles (wheat) and half zucchini noodles.

    The concept is very versatile: the combination of starch and vegetable lends itself to many more sauces than standard pasta sauces.
     
    SAUCES

    You can use any pasta sauce, or turn to global cuisines for another approach.

    Asian sauces work particularly well here, but there are plenty of other options including:

  • Chimichurri sauce
  • Compound or plain butter sauce
  • Garlic and olive oil sauce
  • Fresh or cooked tomato sauce
  • Mushroom sauce
  • Parsley sauce
  • Ponzu or teriyaki sauce
  • Thai peanut sauce
  • Yogurt sauce
  •  
    PASTA TOPPINGS

  • Brined vegetables (capers, olives)
  • Cheeses: boconccini (mozarella balls), crumbled goat or feta, shaved Parmesan
  • Cherry tomatoes
  • Cooked vegetables (edamame, peas, etc.)
  • Fresh herbs
  • Spiraled beet, carrot, cucumber, green papaya or other raw garnish
  • Seafood: anchovies, sardines, shrimp (boiled, grilled, sautéed)
  •  
    RECIPE: MIXED NOODLE PAD THAI

    Match the zucchini size to the pasta size you buy, e.g., linguine (thin) or pappardelle (wide).

  • You can mix green and yellow squash. You can also make this recipe with 100% zucchini or 100% pasta noodles.
  • You can serve the dish hot/warm, room temperature or chilled.
  • Also check out our recipe for mixed zucchini and pasta noodles with crab.
     
    Ingredients For 4 Servings

  • 2 cups raw zucchini “noodles”
  • 4-6 ounces wheat or rice noodles
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 large eggs
  • 1-1/2 tablespoons soy sauce
  • Juice from 1 lime (about 2 tablespoons)
  • 1 tablespoon brown sugar
  • 1 teaspoon fish sauce (substitute Worcestershire or a bit of anchovy paste)
  • 1/8 teaspoon red pepper flakes
  • 3 green onions (scallions), sliced
  • 1/4 bunch fresh cilantro leaves, roughly chopped (substitute flat-leaf parsley)
  • 1/4 cup chopped peanuts (the standard is unsalted, but you can use whatever you have, including honey roasted or flavored)
  • Optional protein: grilled shrimp or chicken
  • Optional garnish: lime wedge
  •  
     
    Preparation

       

    Zucchini Pasta

    Zucchini Noodles

    Zucchini Noodles

    Zucchini Pad Thai

    [1] Zucchini and fettuccine noodles with shaved Parmesan cheese (photo courtesy Elegant Affairs Caterers. [2] Zucchini and linguine noodles in olive oil-garlic sauce (photo courtesy Good Eggs). [3] Zucchini noodles with Bolognese sauce (here’s the recipe from SheKnows.com). [4] Chicken Pad Thai with zucchini noodles (here’s the recipe from ImBored-LetsGo.com).

     
    1. BRING a pot of salted water to a rolling boil. Add the wheat noodles and cook for 7 to 10 minutes or until tender. SCOOP the noodles out with a mesh strainer, reserving the water; add them to a large bowl and set aside.

    2. ADD the zucchini noodles to the water and bring to a boil. Lower to a simmer and test after 5 minutes. Do not overcook. When ready, drain, reserving a bit of the pasta water and add to the wheat noodles. Stir to combine.

    3. HEAT the oil in a large skillet over medium heat. Add the garlic and cook for 2 minutes, until tender.

    3. WHISK the eggs lightly with a fork or mini-whisk; add them to the skillet and lightly scramble. Cook the eggs until they just solidify but are still moist. Remove the skillet from the heat and set aside on a trivet or other counter protector.

    4. MAKE the sauce: In a small bowl combine the soy sauce, lime juice, sugar, fish sauce and red pepper flakes. Add the sauce into the scrambled eggs in the skillet. Pour/scrape into the noodle bowl and toss to coat. At this point, if you want to serve the dish hot or warm, microwave briefly before adding the garnishes.

    5. ADD the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine and serve.

     

    WonderVeg Spiralizer

    Beyond zucchini, the WonderVeg Spiralizer can transform any hard vegetable into long strands for “pasta” or for raw vegetable salads and garnish. Consider beet, carrot, cucumber, turnip and zucchini, plus others such as green papaya (photo courtesy WonderVeg.com).

     

    ZUCCHINI HISTORY

    Zucchini, Cucurbita pepo, is a member of the cucumber and melon family, Cucurbitaceae. It originated in Central and South America, where it has been consumed for thousands of years. It grew in different shapes, including round balls that can still be grown from heirloom seeds. But the variety most of us are familiar with was developed at the end of the 19th century near Milan, Italy.

    The word squash comes from Narraganset language of the Native Americans of Rhode Island, who used askutasquash, “a green thing eaten raw. The Pilgrims had difficulty pronouncing the whole word, and shortened it to squash. Either way, it was an extremely valuable source of food for both peoples, and one that we also heavily rely on as a source of nutrition for a large part of the season.

    The word zucchini comes from the Italian zucchino, meaning a small squash (zucca is the word for pumpkin). In the wonderful world of food fusion, the word squash comes from the Indian skutasquash meaning “green thing eaten green.” Christopher Columbus originally brought seeds to the Mediterranean region and Africa.

     
    The French turned their noses up at zucchini (courgettes) for a long time until cooks learned to choose small fruits, which are less bland and watery. The same tip still applies: the smaller, the better.

    While a botanical fruit*, zucchini is treated as a vegetable. With the exception of zucchini bread and zucchini muffins, both made with sugar, it is typically cooked as a savory dish or accompaniment. has its ancestry in the Americas. However, the varieties of squash typically called “zucchini” were developed in Italy, many generations after their introduction from the Americas.
     
    __________________
    * Zucchini is a fruit, as are all squash, cucumbers and other members of the Cucurbitaceae family. It is the swollen ovary of the zucchini flower; zucchini blossoms are also eaten, stuffed and sautéed.

      

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    TIP OF THE DAY: Frittata For Dinner

    For breakfast, lunch or dinner, make a frittata (frizz-TA-ta).

    A frittata is an Italian-style omelet, set in the frying pan in the oven*—no folding required. We’ve been making them for years, because our omelets never looked neat enough and we had no patience to work on our technique.

  • With an omelet, the filling ingredients are placed on the beaten eggs that are setting in the pan. As the omelet continues to cook, it is folded with a spatula to envelop the ingredients (that’s the part that requires practice, practice, practice).
  • With a frittata—the name comes from the Italian friggere, to fry—the eggs and other ingredients are mixed together, then cooked more slowly than an omelet. The egg mixture completely fills a round skillet: no folding. The result looks like a crustless quiche. The name derives from the Italian friggere, to fry.
  • As with a quiche, a frittata can be served at room temperature
  •  
    WHAT TO PUT IN A FRITTATA

    Sometimes we add so many vegetables that we end up with “veggies bound with some egg.” You can added anything else you have, from beans, to leftover grains and potatoes.

    There are countless frittata recipes online, with oven, stove top or stove top/broiler cooking techniques. We prefer the oven—it’s the easiest for us—but try them all to see which works best for you.

    Consider:

  • Cheese: any kind, crumbled, cubed or shredded as appropriate
  • Fresh herbs: basil, chives, cilantro, dill, parsley or other favorite
  • Heat: fresh or dried chile, hot sauce
  • Meats: bacon, ham, sausage
  • Miscellany: canned artichoke hearts, capers, olives
  • Seafood: crab, scallops, shrimp (great when there aren’t enough left over for a main dish)
  • Vegetables: Anything goes (see list† below)—pre-steam as necessary
  •  
    National Farmers Market Week begins tomorrow, so head for yours and make a selection.

    RECIPE: KITCHEN SINK FRITTATA

    This “kitchen sink” frittata shows that you can take whatever you have in the fridge or pantry and toss it together for delicious results. We once had a “Surprise BYO” brunch with friends; everyone brought a favorite ingredient (we had extra ingredients in the fridge in case everyone brought the same thing).

    If you don’t have or like any of the ingredients, substitute what you do have.

    Ingredients For 2 Servings

  • 4 eggs
  • Pinch salt (more saltiness comes with the feta)
  • 1 cup feta, crumbled
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 3 green onions, chopped
  • 1 ear of corn, shucked and kernels removed
  • ½ pint cherry tomatoes, quartered
  • Handful of basil leaves, torn
  • 3 green onions, chopped
  • Salt and fresh-ground pepper to taste
  • Optional: a shake of red pepper flakes or other heat
  •  
    Plus

  • Side salad
  • Toast or bread and butter
  •  

    Potato & Sausage Frittata

    Avocado Arugula Frittata

    Frittata Recipe

    [1] Use boiled potatoes and sausage for this family favorite. Here’s the recipe from Applegate. [2] You can top a frittata with fresh ingredients (photo courtesy Avocados From Mexico). [3] You can put anything into a frittata. This “kitchen sink” recipe is below (photo courtesy Good Eggs).

    _______________________
    *You can also use the stove top and broiler, but in the oven no flipping is required.

    †Try any blend: avocado, asparagus, bell pepper, broccoli, carrot, chard, eggplant, kale, mushrooms, onion/leek/green onion, potatoes (boiled/roasted), spinach, zucchini and so on.
     
    Preparation

    1. PREHEAT the oven to 375°F. Beat together the eggs and a pinch of salt in a mixing bowl. Add the feta and whisk together.

    2. HEAT the olive oil in a 6” cast iron pan. When hot, add the garlic and onions and cook until they start to color, about 3 mintues. Add the corn, tomatoes and basil. Lower the heat to medium and cook together for about 5 minutes until the onions are how you like them. Then scrape the contents into a bowl and let cool.

    3. REGREASE the bottom and sides of the pan. Mix the egg mixture with the corn and tomatoes, and season with salt and pepper to taste. Pour the mixture into the pan and bake until the center of the frittata is just set and no longer jiggling, about 15 to 20 minutes.

      

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