Chorizo and Potato Frittata

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Chorizo and Potato Frittata
Be sure to use Spanish-style chorizo, which is dry-cured and needs only to be heated through. This frittata can also be served warm or at room temperature. When paired with a salad, it can serve as a meal.

Ingredients

12 large eggs
⅓ cup whole milk
Salt
1 tablespoon extra-virgin olive oil
1 lb. Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
¼ teaspoon ground cumin
6 ounces Spanish-style chorizo sausage, cut into 1/4-inch pieces
3 tablespoons water
1 teaspoon sherry vinegar
½ cup chopped fresh cilantro

Method
1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined.
2. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add potatoes, cumin, and 1/4 teaspoon salt; cook, stirring frequently, until half of potatoes are lightly browned, 8 to 10 minutes. Add chorizo, water, and vinegar; continue to cook, stirring constantly, until no water remains in skillet, about 1 minute longer.
3. Add cilantro and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.

Notes
WHY THIS RECIPE WORKS

We started with a well-seasoned filling made with bold ingredients and combined it with a dozen eggs to make a substantial dinner. To ensure that the frittata was cohesive, we chopped the filling ingredients small so that they could be surrounded and held in place by the eggs. To help the eggs stay tender even when cooked to a relatively high temperature, we added milk and salt. The liquid dilutes the proteins, making it harder for them to coagulate and turn the eggs rubbery, and salt weakens the interactions between proteins, producing a softer curd. Finally, for eggs that were cooked fully and evenly, we started the frittata on the stovetop, stirring until a spatula left a trail in the curds, and then transferred the skillet to the oven to gently finish.

Source: Cook’s Illustrated (Servings: 4 | Yield: 1 frittata)

10 WW Freestyle SmartPoints

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1880’s Sampler Block

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Goals

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1880’s Sampler

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1880’s Sampler

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Dean Mcdermott’s Lamb Hash Over Poached Eggs

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Dean Mcdermott’s Lamb Hash Over Poached Eggs

Ingredients

4 tablespoons olive oil (bacon fat if you’re feeling fancy)
1 lb. yukon gold boiled potatoes, diced
1 yellow onion, diced
1 medium carrot, diced
1 serrano pepper, minced
2 garlic cloves minced
1 lb. leftover lamb (braised or cubed, reserve a few tablespoons for garnish)
2 teaspoons freshly ground cumin
1 teaspoon fresh rosemary chopped
salt and freshly ground pepper to taste
4 poached eggs

Method
1. Heat oil or bacon fat over high heat until nearly smoking, sear potatoes (this will ensure that they don’t get mushy and fall apart in the hash) You are essentially shallow frying the potatoes until desired crispiness is achieved.
2. Turn down heat and add carrots, cook until tender. Add onions and cook until translucent. Add serrano pepper and garlic.
3. Fold in Lamb and season with cumin, rosemary, salt and pepper to taste. If you like crispy hash, put your pan under the broiler for a minute before serving. Serve with a poached egg on top.
4. Garnish with flat-leaf parsley or scallions and some crispy braised lamb (fry up some reserved lamb in butter and oil until crispy.

Notes
Tip:
Poach eggs ahead of time and hold in an ice bath until ready to serve.
Source: Home and Family (4 servings)

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Orecchiette with Roasted Brussels Sprouts & Grapes

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Orecchiette with Roasted Brussels Sprouts & Grapes

Roasted fruit and veggies bulk out this dish, making it light on the pasta but full of delicious flavor.

Ingredients

1 lb. uncooked brussels sprouts, halved or quartered if large
2 cups grapes, red seedless variety
1 large onion, chopped
2 medium garlic cloves, minced
1 tablespoon fresh thyme
2 teaspoons olive oil
1 teaspoon table salt
1 teaspoon black pepper
1 cup uncooked orecchiette pasta
4 tablespoons soft-type goat cheese, crumbled
4 teaspoons balsamic vinegar

Method
1. Preheat oven to 400°F.
2. Toss Brussels sprouts, grapes, onion, garlic, thyme, oil, salt and pepper on a large rimmed baking pan; roast until Brussels sprouts are tender and grapes are juicy, stirring once or twice, 35-40 minutes.
3. Meanwhile, cook pasta according to package directions, omitting salt if desired. Drain pasta; return to pot. Add everything from baking sheet, including juices, to pot; stir well.
4. Garnish each portion with 1 Tbsp goat cheese and 1 tsp vinegar before serving.

Notes
Cut all the Brussels sprouts a similar size so they roast evenly. You can substitute shredded Pecorino Romano if you don’t like the tang of goat cheese.

6 WW Freestyle SmartPoints
Prep
• Prep: 20 Minutes
• Cook: 40 Minutes
• Total Time: 60 Minutes

(Servings: 4 | Yield: approx 1 1/2 cups per serving)

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Sauteed Cod with Tomatoes and Olives

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Sautéed Cod with Tomatoes and Olives

Any kind of flaky or firm white fish will work in this recipe, including halibut, striped bass, tilapia, or swordfish. Because cod is on the flaky side you have to be gentle handling it.

Ingredients

24 ounces uncooked Atlantic cod
½ teaspoon kosher salt
¼ teaspoon black pepper, freshly ground
2 tablespoons olive oil, divided
1 large uncooked shallot(s), sliced lengthwise, (1 cup)
10 oz, mini San Marzano variety, or grape tomatoes, halved
16 olive(s) medium, Kalamata variety, pitted and torn in half
1 pinch red pepper flakes
½ cup fresh parsley, Italian variety, divided
½ cup basil, torn if large, divided
¼ cup water

Method
1. Season fish with salt and pepper and coat with 1 tsp oil; set aside on a plate.
2. Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 Tbsp oil to skillet; carefully arrange fish in skillet, placing each piece down facing away from you (to prevent oil from splattering in your direction). Let fish cook without moving it, for 2-3 minutes (you can peek to check color). Turn fish; cook for 2-3 minutes on other side. Transfer fish to a plate (the fish won’t be all the way cooked through at this point).
3. Add remaining 2 tsp oil and shallots to same pan; Cook, stirring frequently, until it starts to turn golden, 5-6 minutes. Add tomatoes, olives, red pepper flakes, half the herbs, water, and a pinch salt and pepper if desired; cook 1-2 minutes. Reduce heat to medium; return fish to pan, gently nestling the pieces among tomato mixture so they touch pan bottom. Cover; cook until fish is just opaque in center and tomatoes are heated through, 2-3 minutes. Sprinkle with remaining herbs; serve immediately with optional lemon wedges.
4. Serving size: 1 piece fish and 1/2 c sauce

Prep
• Prep: 30 Minutes
• Cook: 20 Minutes

Source: Weight Watchers (Servings: 4 | Yield: Serving size: 1 piece fish and 1/2 c sauce)

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New quilt !

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All done for October!

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1880’s Sampler – Crazy Quilt Blocks

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