Ingredient intrigue :: Sorrel & Black Garlic
Scooting out quickly this afternoon to do a grocery shop for tonight's dinner, I spotted two ingredients that I'd never used before and to be quite honest, wasn't really sure what to do with. Sorrel, a lemony leaf herb that's actually poisonous in extreme doses, and black garlic, a fermented version of white garlic with a rich molasses-tone often used in Asian dishes. So what's a girl to do? Always up for a bit of culinary experimentation, I snapped them right up. First on deck, sorrel. I was already planning on making a simple frittata for dinner and thought the lemony, sharp flavor would be perfect to toss in with sauteed red bell peppers and mushrooms. The final result: pretty fantastic and finished in under 20 minutes.
A good drizzle of olive oil + chopped red bell pepper & asparagus + 2 stalks of spring garlic & a bit of diced hot pepper + chopped cremini mushrooms & 1 small bunch of sorrel torn into pieces. Saute up the red bell pepper and asparagus, add in the spring garlic, hot pepper, sorrel and mushrooms. Saute on medium-high heat for about 8 to 10 minutes or so. Whisk 6 eggs and season with cracked pepper and salt. Pour into the skillet, evenly covering the vegetable mixture. Turn the heat down to medium and cook the eggs about 5 minutes. Finish the frittata under the broiler for 1 to 2 minutes.
(sorry no pic taken tonight, but here’s a lovely poached egg and sorrel dish from NY Times contributor Melissa Clark)
A Lazy Weekend Lunch
It's hard to think of many things better than lounging around the house on a weekend morning/afternoon. A good cup of coffee, an energizing egg sandwich topped with the last of summer's tomatoes and basil on a lovely lil' roll from Hot Bread Kitchen, and the weekend NY Times....instant relaxation and rejuvenation for the week to come.
Happy lazy Sunday!
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Frittata with Swiss Chard, Heirloom Tomatoes and Feta
Insanely hot temps outside + too many vegetables spilling out of my fridge = hiding out in the A/C and cooking like a bandit (sans oven) - which apparently can be fortitutous for certain folks in my circle. Just this morning I received an email from my gorgeous ginger-haired friend inquiring if I had any good recipes for Swiss chard. Just her luck, I made this frittata over the weekend with chard from the farm share we both belong to. What do I love most about a simple frittata? They'll take to pretty much any ol vegetable you've got lying around and you can make one and get a work week's worth of breakfasts in one fell swoop. And for my ginger-haired friend, I might even toss a piece or two of bacon into this recipe for a slight shout out to her southern roots.
So without further adieu...
Frittata :: with Swiss Chard, Heirloom Tomatoes and Feta
Serves :: 6
salt and fresh cracked pepper to taste
1 1/2 tablespoons extra-virgin olive oil
1/2 shallot, thinly sliced
1 garlic clove, minced
1 bunch of Swiss chard, roughly chopped
3 baby heirloom tomatoes (or 1 large)
1 small red chili (if desired)
4 ounces feta cheese, crumbled
Whisk eggs, salt and pepper and set aside.
Heat olive oil in a 10-inch oven-proof skillet and saute shallot and garlic over medium-low heat for 2 to 3 minutes. Add in Swiss chard and saute for about 3 to 4 minutes until it starts to wilt. Add in tomatoes and chili and saute for another 4 to 6 minutes. Spread mixture evenly in the skillet and pour eggs over top, then sprinkle feta. Increase heat to medium-high and allow eggs to cook until they starts to set at the outer edge. Lift frittata lightly with a spatula to allow egg to run underneath. Cook until frittata is set, about 7 to 8 minutes. Finish in the broiler for about 2 minutes.