Potato Frittata with Feta and Scallions

Whelp, remember when I said that I was hoping for a snowy winter?  Looks like I got my wish, plus some!  As I'm sure everybody know, Connecticut got a gigantic storm over the weekend, starting Friday morning, and ending Saturday morning.  We got about 3 feet of snow! That's the most I've ever seen in one shot. I couldn't even see my car when the storm was done, and we were stranded in our apartment for a few days. Luckily we never lost power, and so we were able to stay inside all warm and cozy, with an excuse to be totally lazy. We did get outside and shovel, which was extremely exhausting, and my arms feel dead now because of it, but other than that, this was the perfect time to just relax. As I am a hoarder of food, we had no problem keeping ourselves well-fed. We even decided to risk salmonella poisoning, and made a batch of cookie dough and no cookies. Here's to snow!

So this is something I cooked last week before the blizzard hit. It's the second recipe I've made from Deb Perelman's wonderful cookbook, The Smitten Kitchen Cookbook. (The other was her flat-roasted chicken with tiny potatoes- something I will be making again and I will make sure I share it with you were when I do.) Her blog is one of the best out there, and I urge you to check it out! Ron got me her cookbook for Christmas, and over vacation I read the entire thing, front to back. I am now slowly working my way through the archives of her blog. I love her writing, and reading both the cookbook and her blog make me feel like I'm sitting right there with her in her tiny kitchen listening to a good friend tell me a story.

I made this frittata for dinner and Ron and I devoured it! I busted out my cast-iron skillet to cook this, and as I did, I resolved to not fear this skillet. I don't know why, but cooking with cast-iron really intimidates me. I decided that I have to get over this once and for all, especially since this frittata turned out so beautifully in it. This frittata reminds me of another dish I love, Ina Garten's Omelet for Two, from her cookbook Barefoot Contessa at Home. I love that recipe and that cookbook. I don't think I've ever made an Ina Garten recipe that I've disliked! While that omelet (which really is more of a fritatta also), uses cheddar cheese and diced potatoes, this one uses feta cheese and sliced potatoes. Other than that they are very similar and are both awesome! I'll post that recipe soon.

Potato Frittata with Feta and Scallions
Serves 4 (as a dinner) or 6-8 as a breakfast

Ingredients:
3 Tbsp olive or vegetable oil
1 3/4 lbs Yukon Gold potatoes, peeled, cut into 1/4-1/2-inch slices, and then into half-circles
1/2 tsp table salt, plus more for roasting potatoes
Freshly ground black pepper
1/4 pound bacon, thick-cut, cut crosswise into 1/4-inch pieces
1/2 bunch (3-4) scallions, trimmed and thinly sliced
2/3 cup (3 oz) crumbled feta cheese
6 large eggs
2 Tbsp milk or cream

Directions:
1. Preheat oven to 400 degrees. Oil a baking sheet or roasting pan with 1-2 Tbsp of oil. Place the potatoes, on the pan, and season with salt and pepper. (They do not all have to be in one layer). Roast about 30 minutes until the potatoes are mostly cooked through, tossing halfway. Remove from oven, and let cool down a bit.
2. Place a cast-iron or other 9-inch oven-proof skillet over medium heat, and cook bacon until crisp. Remove bacon with a slotted spoon, and drain on paper towels. Add the remainder of the oil to the skillet with the bacon drippings (1 Tbsp), and reheat on medium. Make sure you swirl the oil and drippings around in the skillet to coat the sides of the pan.
3. Place the potatoes in the skillet, browned side up. Then sprinkle on the bacon, scallions and feta.
4. Whisk together your eggs and milk, adding 1/2 tsp salt and freshly ground black pepper. Pour over the potatoes.
5. Cover your skillet with aluminum foil, and bake for 20 minutes. Then remove the foil, and bake for another 10-15 minutes, until the eggs are set in the center, and the edges have puffed up.

Source: The Smitten Kitchen Cookbook by Deb Perelman

Potato and Leek Soup

For about a week now I've been sick with a energy-sapping, tastebud destroying, cold.  One of the worst things to someone who loves food is not being able to taste fully, and so I've desperately been trying to make myself well.  I'm thinking some old-fashioned chicken soup might be just the thing I need to make so look for that post soon (I have a quick chicken and wild rice soup that is delicious).  But before I lost my sense of taste completely I decided that since I was in need of a comforting, soul-warming soup, I'd try Julia Child's recipe for Potage Parmentier.  Since fall began I've been in the mood to delve deeper into Mastering the Art of French Cooking, and so lately it's been my nightly reading.  The first chapter is on soups, and the very first soup in the book is this potato and leek soup, and it sounded like it couldn't be easier.  Simmer some potatoes and leeks in water, then blend and add a little butter or cream for richness? That's pretty much the easiest recipe ever, and easy sounded especially good to me this week in the midst of my cold.

Potato and Leek Soup

Potage Parmentier

from Mastering the Art of French Cooking

Makes about 2 quarts (6 to 8 servings)

Ingredients:

1 lb (3 to 4 cups) peeled potatoes, sliced or diced (3 to 4 cups)

1 lb leeks (3 cups), thinly sliced including the tender green; or 3 cups yellow onions, thinly sliced

2 quarts water

1 tbsp salt

4 to 6 tbsp whipping cream; or 2 to 3 tbsp softened butter

2 to 3 tbsp parsley or chives, minced

Directions:

1. Place a 3 to 4 quart saucepan, or dutch oven over medium heat and add potatoes, leeks, water, and salt. Simmer together for 40 to 50 minutes until the vegetables are tender.

2. Mash the vegetables together with a fork, transfer to a food processor, blend (in small batches) in a blender, pass through a food mill, or blend together with a stick blender until the soup is smooth.

3. Season to taste with salt (and pepper if desired)

4. Remove the soup from the heat, and add the cream or butter just before serving. Pour into a soup tureen, or individual bowls, and garnish with the fresh herbs.

Notes:

• I used my stick blender to blend the soup and it worked perfectly to give it a beautiful, smooth consistency.  Julia Child says that she is partial to a food mill for this soup, but since I don't have a food mill, I couldn't try it her way.  
• I was right in my assessment that this would be an easy recipe- it came together extremely quickly (other than the longish simmering time), and would be a great starter for an elegant meal, when you want it to look fancy, but don't want to cook something extremely involved.

Scalloped Potatoes

The arrival of fall always sparks my cravings for comfort food, and one of the foods I think of when I think "comfort" are potatoes- mashed, twice-baked, roasted, scalloped... you name it.  Scalloped potatoes are something I have never made myself- I've only made the boxed version... and while I do love them from a box (I guess I'd count that as one of my guilty pleasures), I decided it was about time to try making a homemade version.  I decided to go with Julia Child's classic recipe for Gratin Dauphinois.  Honestly I was a bit skeptical of the recipe because I wasn't sure whether all the potatoes would cook through and be tender, and there was such little sauce that it differed greatly from the boxed mix that I am so fond of, but I should have known better than to doubt the master.  This dish was wonderful- the potatoes were tender, but not mushy, the sauce was minimal, but the flavor of the cheese was infused throughout.  Definitely recommended!

Scalloped Potatoes

Gratin Dauphinois

from Mastering the Art of French Cooking

Ingredients:

2 lbs. boiling potatoes ( I used Yukon golds)

1/2 clove unpeeled garlic

4 tbsp butter, divided 

1 tsp salt

1/8 tsp pepper

1 cup (4 ounces) Swiss cheese, grated

1 cup boiling milk

Directions:

1. Preheat the oven to 425 degrees.

2. Peel the potatoes, slice them 1/8-inch thick, and place them in a large bowl of cold water until ready to use.

3. Rub the garlic on an oven-proof baking dish (10-inches in diameter, and 2-inches deep), and then butter the inside of the dish with 1 tbsp of the butter.

4. Drain the potatoes, and dry them thoroughly in a towel.  

5. Cut the remaining 3 tbsp of butter into small pieces.

6. Spread half of the potatoes in the baking dish.  Top evenly with half the salt, pepper, cheese, and butter.  Spread the remaining half of the potatoes on top, and top evenly with the remaining salt, pepper, cheese, and butter.

7. Pour the boiling milk over the potatoes.

8. Place the potatoes in the oven, and bake for 20 to 30 minutes until the potatoes are tender and the top is browned.

Notes:

• I made this in a 10-inch pie dish, about 2 inches deep as the recipe specifies, but because my boyfriend and I thought the best part of the dish was the browned and cheesy top, I may make this in a larger baking dish next time so that there is more surface area.
• I was going to buy regular Swiss cheese for the potatoes when a smoked baby Swiss caught my eye instead, and I just had to buy it.  It was fabulous!  Pretty much any good melting cheese would work in this recipe I assume- Swiss, cheddar, Gouda, smoked Gouda! .... whatever your heart desires, and whatever cheese calls out to you from the cheese case!
• Julia Child calls for the baking dish to be placed over heat on the stove after you've poured the boiling milk over the potatoes, and heat until simmering, but I skipped this step, and don't feel it's necessary.  My potatoes cooked perfectly just with cooking them in the oven.

Roasted Fingerling Potato Salad

Potato salad is one of those quintessentially summer foods- one that time and time again makes an appearance at cookouts, summer parties, and as a side dish to summer grilling staples- steak, barbecued chicken, ribs, etc.  Now while I love the standard potato salad, it can be a bit heavy, and also doesn't take well to sitting out in the hot sun.  So here's a different take on potato salad- one that doesn't include mayonnaise and has roasted, rather than boiled potatoes.  It's basically just roasted potatoes, with an herb salad on top, and it is different and delicious, and very versatile as you can pretty much use whatever combination of herbs you like..... and it uses fingerling potatoes which are just so darned cute!  Yes, I admit that I am a sucker for cute foods.... and cute packaging.... and fingerling potatoes may be one of the cutest foods out there!  Ya know what's also cute?  My animals!

Anywho..... here's the recipe :)

Roasted Fingerling Potato Salad

from Bon Appetit, June 2010

Serves 4-6

Ingredients:

2 tbsp plus 2 tsp extra-virgin olive oil, plus additional for brushing

1 1/2 pounds 1-inch-diameter fingerling potatoes, halved lengthwise

2 green onions, thinly sliced

1/4 cup fresh Italian parsley leaves

2 tbsp fresh tarragon leaves

1 1/2 tbsp Banyuls vinegar or red wine vinegar

1 tbsp coarse-grained Dijon mustard

2 hard-boiled eggs, peeled, chopped*

Directions:

1. Heat oven to 400 degrees, with rack in bottom-third position.

2. Brush a rimmed baking sheet with olive oil.

3. Place the halved potatoes in a bowl, with 2 tbsp of olive oil.  Sprinkle with salt and pepper, and toss together so that potatoes are coated.

4. Arrange the potatoes cut side down on the baking sheet, and roast for about 23 minutes, until they are browned on the cut side.  Turn the potatoes over, and roast until done, about 12 minutes.  Potatoes should be crisp, golden, and tender. Season the potatoes to taste with salt and pepper.

5.  In a small bowl, combine green onions, parsley, tarragon, vinegar, mustard, and 2 tsp of olive oil.  Season with salt and pepper.

6. Transfer the roasted potatoes to a serving dish.  Top with the herb salad, and the eggs.

* For hard-boiled eggs, place the eggs in a saucepan and cover with about an inch of water.  Bring the water to a boil, and when it begins to boil, remove the pan from the heat, cover, and let sit for 11 minutes.  Transfer the eggs to a bowl of ice water.  Drain and peel!

Notes:

• I love the original combination of herbs in this dish, but you can really use any combination you like- chives and basil come to mind as some alternates.  If you've never had tarragon, it does have a licoricey flavor that some may not like- although, my boyfriend does not like licorice, and he liked the tarragon in this dish. (I never pointed out the flavor either, so maybe he likes licorice and doesn't know it!)
• If you don't like eggs feel free to leave them out.
• While the fingerling potatoes were excellent in this, any roasted potato would work, just cut them into 1/2 inch wedges and you should be good to go.

A Memorial Day Meal: Part Deux

Here is the promised second half of my Memorial Day feast... the side dishes.

Spicy Potato Wedges

Ingredients:

Russet potatoes (1- however many you want, but 1 potato per person is a good idea)

Olive oil

Salt

Garlic Powder

Cayenne Pepper

Directions:

1. Preheat oven to 400 degrees.

2. Cut potatoes into wedges.  I'd recommend cutting into 6-8 wedges per potato depending on their size.

3. Toss the wedges in a bowl with a drizzle of olive oil, add a sprinkling of the salt and the other spices, and mix together to coat the potatoes.  I didn't measure these, and it's really up to your individual taste- like them spicy?  Add more cayenne.  Like them garlicky?  Add more garlic powder!  For a rough guide, I'd say for 4 potatoes you can use about 2 tbsp olive oil, 1/2 tsp salt, 1 tsp garlic powder, 1/4 tsp cayenne pepper.

4. Place potatoes on a baking pan, in a single layer.

5. Cook about 40 minutes, flipping the wedges once.

Tomato, Cucumber and Feta Salad


Ingredients:
2 pints cherry or grape tomatoes (quartered if cherry, halved if grape)
1/4 tsp salt
1/2 tsp sugar
2 cloves garlic, minced or pressed
1/2 tsp dried oregano
1 medium shallot, minced
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
Ground black pepper
1 small cucumber, peeled, seeded and diced into 1/2 inch chunks
1-2 tbsp fresh parsley, minced

Directions:
1. In a medium bowl, toss together tomatoes, salt and sugar.  Let sit for about 30 minutes.  Put the tomatoes in a salad spinner, and spin for about 1 minute, to remove seeds and juice.  Stir the tomatoes around several times while spinning.  If you don't have a salad spinner, place the tomatoes in a bowl, cover securely with plastic wrap, and shake gently to loosen seeds, and release liquid.  Strain the liquid from the tomatoes through a fine mesh strainer into a measuring cup.
2. In a small saucepan, combine 1/2 cup of the reserved tomato liquid, garlic, oregano, shallot, and red wine vinegar, and heat on medium.  Simmer about 6-8 minutes, until the mixture is reduced.  Remove from the heat, pour into a small bowl, and let cook to room temperature.  When cooled, whisk in the olive oil, and season to taste with the black pepper.
3. Combine the tomatoes, cucumber, feta, parsley and dressing in a medium bowl.  Toss to combine.

Source: Annie's Eats, originally from Cook's Illustrated

Notes:

• I used grape tomatoes in my salad, halving them.  It may take a bit of extra work to get the liquid and seeds to release from these, so you may have to toss the tomatoes around a bit more and squeeze them gently to release their seeds and a little more liquid.  I actually only got about 1/4 cup of tomato liquid for my dressing, but it still turned out perfectly fine, so don't fret if the same happens to you.

Cheddar Cheese Biscuits

Makes about 8 biscuits

Ingredients:

2 cups unbleached all-purpose flour

2 tsp sugar

2 tsp baking powder

1/2 tsp salt

1/2 cup cheddar cheese, cut into 1/4 inch cubes

1 1/2 cups heavy cream

Directions:

1. Preheat oven to 425 degrees, placing over rack in upper middle position.

2. Line a baking sheet with parchment paper.

3. Combine flour, sugar, baking powder, and salt in a medium bowl.  Stir in cheese.  Pour 1 1/4 cup of the cream in, and stir together for about 30 seconds, or until it forms into dough.

4. Remove dough to a lightly floured surface.  Leave behind any dry pieces of flour in the bowl.  If there is extra flour in the bowl, combine with the remaining 1/4 cup of cream, in tbsp increments, until moistened.  When moistened, add them to the rest of the dough.  Knead for about 30 seconds, by hand, until the dough is smooth.

5. To make biscuit rounds, flatten the dough into a 1-inch thick circle.  Use a round biscuit cutter to make bisuits, and place them on baking sheet.  Reform circle with leftover dough, and cut more biscuits.  This will make about 8 biscuits.  You can also make biscuit wedges by placing the dough in an 8 inch cake pan, and flattening evenly.  Remove dough and place on lightly floured surface, and cut into 8 wedges.

6. Bake biscuits for 15-18 minutes.

Source: cooklikeachampionblog.com, originally adapted from Baking Illustrated

Notes:

• When making my biscuits, I didn't have any remaining flour in my bowl, so I ended up only using 1 1/4 cups of cream, so you may not need to do this step either. 
• I ended up doing wedges because I realized as I was making these that I don't have a biscuit cutter.  I'm sure I could have used something else to make a circle shape, but wedges are cool, so that's what I went with.  I loved the cake pan trick, because it made a perfect circle with no effort, and so it was super easy to make equal sized wedges.
• You can make these into regular biscuits by just omitting the cheddar cheese, the amount of the other ingredients remains the same- but why wouldn't you want cheese?!?!?!?  I also think that adding bacon or scallions would be awesome in these biscuits.
• Using diced cheese, rather than grated cheese, was an awesome idea- it gives you these little pockets of wonderful cheesy goodness.  I have to say these are the best biscuits I have ever made- although I still have yet to try duplicating Red Lobster's biscuits...

Chorizo, Potato and Mushroom Tacos

Man, I feel like I've been making a lot of tacos lately.  This was pointed out to me when Ron (the bf) told me that every time he is hanging out with one of his friends, and he leaves to come home and have dinner, he says we are having tacos, and his friend says, "didn't you just have tacos the other day?"  That doesn't bother me though for 3 reasons: a) tacos are delicious 2) they are oh so versatile and d) I do what I want!!!!

This recipe once again comes from Rick Bayless' Mexican Everyday!  As you can obviously tell from the title, it combines chorizo sausage, potatoes and mushrooms, and was quite yummy and extremely easy to make, although next time I make I will be making some modifications which I will tell you about in the notes after the recipe.

Chorizo, Potato and Mushroom Tacos
Tacos de Chorizo con Papas y Hongos
Serves 4


Ingredients:
12 ounces fresh Mexican chorizo sausage, casings removed
About 1 tbsp vegetable oil, if needed
1 medium white onion, sliced 1/4 inch thick
8 ounces mushrooms (i.e. shiitake or oyster), stemmed and sliced 1/2 inch thick
3 medium (12 ounces total) red-skin boiling or Yukon Gold potatoes, grated through large holes
Salt
1/2 cup cilantro (loosely packed), chopped
12 corn tortillas, warmed
Roasted tomatillo salsa, guacamole, or bottled hot sauce for serving


Directions:
1. Heat a large preferably nonstick pan over medium heat, and add chorizo.  As it cooks, break it into smaller pieces.  Cook it until about halfway done, about 4 minutes.
2. Increase the heat to medium high (or not, depending on whether you have uncooperative burners like mine).  Check to see whether any fat has rendered from the cooking chorizo.  If it has, awesome!  If it hasn't, add a tbsp of vegetable oil to the pan.  Add the onion and mushrooms and cook about 3 minutes, until they begin to soften.  Stir occasionally.
3. Add the shredded potato and cook about 5 minutes, or until the potatoes are soft, stirring often.  If the potatoes are browning too quickly, lower heat.  Taste mixture, and season with salt if needed.
4. Transfer mixture to a serving bowl, and add cilantro.  Serve with tortillas, salsa and/or guacamole.

Source: Mexican Everyday


Notes:

• Once again not having a nonstick skillet has been a little frustrating.  The food turned out good, but the fact that it stuck to the bottom of my pan was a little annoying.  I don't think it altered the flavor, but it'll be a pain to clean.
• I used russet potatoes instead of red or Yukon Gold, and I have a feeling that those potatoes would have fared better in this dish.  The russets were okay, but they were a little mushy/starchy.  I'll have to try the actual potatoes he called for and see what difference it makes.  
• I also used cremini mushrooms instead of shiitake or oyster, and while you could tell they were there, they didn't stand out in any way, or add any real flavor that I could tell.  Maybe a different or more flavorful mushroom would have fared better.
• Next time I make this I would make a few alterations- more chorizo, less potato, and I might just omit the mushrooms.  They really didn't seem to do anything for the dish in all honesty.  They weren't bad- they were just there, and because I love mushrooms, this was a little disappointing to me.  I'd rather use them in a dish they actually stand out in. 
• I think maybe cubed potatoes would be a good substitution for the shredded potatoes as well, and maybe make the filling less mushy, and more on the crispy side.

Gratin of Shredded Potatoes with Ham, Eggs and Onions

I've had Julia Child's Mastering the Art of French Cooking for about a year and a half now, and the only recipe I've ever made was her spectacular Boeuf Bourguignon.  Why you ask?  Well, I'm a bit intimidated to be honest.  French food is scary- it just seems so exacting and fancy and complicated.  I look at the recipes and I come up with excuses like... oh man, it's Sunday and I don't have vermouth or cognac or port (yep, CT still has those pesky blue laws), and man, I just used up the last of my Fois Gras and beef marrow, darn, I guess I can't cook anything French tonight.  But, I decided recently that I need to get over that fear... I need to go all Julie and Julia and master the art of French cooking.  So I sat down with my cookbook this weekend and decided to pick a recipe.  I tend to forget that Mastering the Art of French Cooking actually has chapters other than Poultry and Meat.  It also has these recipes for eggs and soup and stuff.  I originally was thinking quiche, but then came the gratins and my mind was instantly made up.

So what is a gratin?  Julia Child says that it's kind of like a quiche, but it's baked in a shallow fireproof dish or pie plate instead of a pastry shell, so hey, that's easier than making pastry and then a filling.  Wikipedia also tells me that a gratin is topped with a brown crust using stuff like breadcrumbs, grated cheese, eggs, or butter.  So here you just need a filling and a brown crust, and the first one in the Gratin section sounded awesome- shredded potatoes? Yum! Ham? Yum! Eggs? Yum! Onions? Yum!  Mind made up!  This was super-easy to make, and extremely delicious, and it made my apartment smell just wonderful when cooking... it still smells wonderful a couple hours later.  I think I'll make a Gratin everyday from now on just to make my apartment smell like this always.  Why hasn't anyone invented a candle infused with Gratin smell yet?!?!?!  By the way, when I told my brother I was making a Gratin I pronounced it in an Americanized way, and he corrected me, so now I must always pronounce it like the French... much fancier that way!

Gratin of Shredded Potatoes with Ham and Eggs and Onions
Râpée Morvandelle
Serves 4


Ingredients:
1/2 cup onions, finely minced
2 Tbsp olive oil
4 1/2 Tbsp butter, divided
1/2 cup (3 ounces) cooked ham, finely diced
4 eggs
1/2 clove garlic, crushed
2 Tbsp parsley and/or chives and chervil
2/3 cup (3 ounces) Swiss cheese, grated
4 Tbsp whipping cream, light cream, or milk
Pinch of pepper
1/4 tsp salt
3 medium-sized potatoes (about 10 ounces)

Directions:
1. Preheat the oven to 375 degrees.
2. Melt 2 Tbsp butter and oil in a medium saute pan over medium-low heat.  Add the onions and cook for about 5 minutes, until tender but not brown.
3.  Raise heat to medium, add ham to pan, and cook for 1-2 minutes more.
4. In a large mixing bowl, beat eggs, garlic, herbs, cheese, milk, salt and pepper together.  Add the ham and onion mixture to the eggs when it has cooled a bit, and mix together.
5. Peel and grate potatoes.  Use the large holes.  Squeeze the water out of the potatoes, a handful at a time, and then stir them into the egg mixture.
6. Heat 2 Tbsp butter in an 10-12 inch baking dish or oven-proof skillet, by either heating it on the stovetop or in the oven.  When the butter is foaming, pour the egg and potato mixture into the dish/skillet.  Dot with the remaining 1/2 Tbsp butter (cut into small pieces).  Place dish in the preheated oven and bake for 30 to 40 minutes, until top is browned.


Source: Mastering the Art of French Cooking, Vol. 1

Notes:

• Do not panic if you shred the potatoes a little early and they turn pink- or even grey!  This is a normal reaction caused by the oxidation of the potato flesh.  It's okay, it won't harm the flavor, and will not effect the color of the finished dish.
• The Swiss cheese was delicious in this Gratin, but I'm thinking substituting other cheeses would be awesome as well- I'm thinking a cheddar next time would be just wonderful... or maybe a gouda!
• Bacon would be a good substitution for the ham... or sausage would also be delicious.  Or you could make it vegetarian and do mushrooms or peppers!  
• The original recipe says to use an 11 to 12 inch pan for this, but I used my 10 inch Pyrex baking dish and it turned out just fine!