Like many novice cooks, eggs make me nervous. And I don't always like eating eggs. Face it: after 60 years of eggs, I find them kind of boring. Intimidating and boring. Enter Alice Waters' chard frittata. It was delicious! And beautiful! I so love that Alice is as concerned with what food looks like as how it tastes. I finished the frittata in the oven (fear of egg-flipping remains) and sprinkled it with just a little crumbled gorganzola when it came out. The whole thing slid neatly out of my (new!) calphalon 10" pan (from Ross Dress-for-Less; I'm such a snob...) onto a Fiestaware plate. I sliced it into 4 servings. Randy and I ate the whole thing.
If, as a cook, you're looking for absolute precision in recipes, you may have a problem with TAOSF. Chard frittata calls for "1 bunch of chard." Dah. How much chard is that exactly? My bunch from Saturday's farmers market was huge. I used only 1/2 of it tonight. Another example: "Cook until the leaves are tender." What does that mean? I cooked 'em until they would fit back into my 10" pan since the leaves were so voluminous I had to move the whole operation to a much larger pan for that phase. Nor did I have to wring excess moisture out of the cooked leaves. The mixture was nicely dry at that point. Measure olive oil into teaspoons and tablespoons? Nah. I just sling the stuff around with such panache you'd thing I knew what I was doing.
This was a slightly complicated recipe, but I'm sure would/will become easier as I try it with other veggies. It was mighty tasty and pretty economical. I've become quite a fan of chard since a neighbor and I split a CSA share for awhile a couple years ago. Chard was new to both of us, as was kale, and we ended up in serious negotiations for both of them each week they appeared in our market basket. And she was a vegetarian! That CSA experience convinced me of the value of at least trying new veggies.
Otherwise, it was another day of unpacking, washing quilts, putting stuff away. Arranging and rearranging. Organizing and reorganizing. I can finally say that I've pretty much got the downstairs of the new house under control. There is much to be done there yet, but it no longer seems like total chaos. The upstairs is another matter altogether.
No news on the house-selling front today, which means I have nothing to get pissed off about today which is a very good thing indeed.
Is anyone reading this stuff???
14 recipes down; 291 recipes to go!
1 comment:
Yes. I'm reading it. Admittedly, though, not every day. I come back here and there and catch up. Even at that, I don't particularly read them in order. But, I am reading them. So, so continue. :-]
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