The Goods Are Odd

These two dishes are probably two of my favorite, mostly because I feel like I’ve finally figured them out and can make them without too much effort with good results.

I’ve made a lot of okay frittatas, from a variety of recipes. Using Alice Water’s process seemed to finally produce the right thing, doing three things slightly differently. Normally I sautee the veggies I want- often broccoli, onions, garlic, and mushrooms then add four or so beaten eggs. I don’t know why I opt to skimp on eggs, because it doesn’t do as well with less and frittatas are filling and easy to eat as leftovers.

So this was the first thing change- six eggs. (And the two of us ate half so they go along way)

The other difference was to add the veggies to the beaten eggs in the bowl. Previously I sauteed whatever I was putting in then poured the eggs over. You do that here too (first sauteeing onion and the chard stems first, then adding the oped leaves- adding a splash a water to make sure it doesn’t dry out) except you remove them, press out liquid then mix them up with the eggs adding the whole mixture all at once to the hot pan.

So, I mixed the sauteed onion and chard with the beaten eggs, garlic, salt and pepper and a little cayenne plus a little olive oil- this was also new, and I think made a difference.

I poured the mixture into the medium low cast-iron skillet and let the eggs set. Then, when firm enough to lift with a rubber spatula I lifted the edges and let some of the uncooked mixture to flow underneath. The I put it in the oven with the broiler setting so the heat was only on top. She does the flip but I really like what the eggs do under the heat, puffing up and browning.

The result was the best frittata I’ve made or eaten.

The risotto was just a simple one with wine, broth, garlic,and parsley. I think risottos get too much credit for being fancy. They are filling, yield a ton of food, and just require extra stirring compared to normal boiled rice.

A cup and a half of rice mixed with sauteeing onions. Stir until rice is translucent. a 1/2 cup of white wine. Stir until absorbed. Cooking the rice entails adding a cup of hot broth at a time. Bring about a quart of broth to a boil, turn off the heat. Stir each cup of broth in until absorbed, until the rice is done and your out of broth. If the latter happens first add warm water. About 20 mins in all and I always stuff myself with plenty leftfor lunch the next day.

Since it does take attention to not dry out I don’t usually make something else complicated to go with it. Doing the frittata and the risotto took two people. Baked fish, roasted veggies or just a big salad might be easier.

Favorite additions are mushrooms or cooked squash. Variations aplenty.

I use cast-iron for most everything. For the risotto it’s nice to have something you can hold onto and that’s steady and heavy and wide enough for lots of big sweeping stirs and thick enough so you don’t risk burning the bottom.