Welcome to the latest post of my cooking classes blog. In this edition I will be discussing
Frittatas and Dragon Fruit, plus providing a preview of next month’s A.C.E. “Beyond
Biscotti” class. I have spent a lot of
time the past 2 weeks trying out different Italian dessert recipes and am just
about ready to decide on what we will do in the class.
FRITTATAS
Although often thought of as a breakfast dish, we have
recently added Frittatas to our evening meal repertoire. One of the most appealing things about
Frittata is then it is a one pan meal.
With the last of the summer vegetables still available, we
have been making “garden” frittatas with such ingredients as asparagus,
broccoli, onion, tomato, and zucchini as the main ingredients. In order that the “harder” vegetables will be
edible, I cook them first in olive oil with some minced garlic until they are
easily pierced with a fork. While they
are cooking I place six eggs and ¼ cup of milk in a bowl, then add salt,
pepper, red pepper flakes, and dried oregano, then whisk to combine. When the vegetables are cooked, I remove them
from the pan and drain on paper towels, then add to the egg bowl. I also add marinated artichoke hearts (chopped)
and olives to the bowl. Meat can be
added as well, such as already cooked sausage.
In fact, you can view the basic frittata (the eggs) as a blank canvas
and add whatever you like or have around the kitchen. I have named our dish “Frittata di Lavello
della Cucina” (Kitchen Sink Frittata).
When making a frittata, be sure to use an oven proof non-stick
skillet, as you start it on the stove, then finish it in the oven under the
broiler. I cook it over medium heat
until the outside edges are firm while the middle is still rather liquidy. I then sprinkle grated parmesan cheese over
it before placing it under the broiler.
To avoid burning the frittata, place the skillet on the second level
from the top so it is not right under the broiler. It is ready when the eggs have firmed up and
the top has turned light brown. Slide
the Frittata onto and cutting board, cut into wedges, and serve with white wine
and extra Parmesan cheese.
I will be including a basic Frittata recipe in my December
A.C.E. Italian class, “Getting Past Pasta.”
DRAGON FRUIT
My Tai Chi instructor introduced me to Dragon Fruit. He and his wife invented a salad they call
“Dragon and Phoenix,” using chicken to represent the phoenix. When I told him I had never tried it, he
brought one in for me. It is available in Asian markets and is sweet and crisp.
I began adding it to our salads. To prepare,
you cut it in half lengthwise, then use a spoon to scoop out the fruit. The skin is not good to eat, so if you should
scoop any out with the fruit, be sure to cut it off before serving. Unused sections can be stored in a container
in the fridge for several days.
This link will take you to a site with a slide show on
selecting and preparing Dragon Fruit.
http://thaifood.about.com/od/introtothaicooking/ss/dragonfruit.htm
BEYOND BISCOTTI CLASS
In a way I tied my hands with the course title I selected,
as that eliminated from consideration the large number of biscotti recipes I
have. However, I also have quite a few
others that I can include, like traditional favorites Tiramisu and Cannoli, as
well as Brutti ma Buoni (Ugly but Good) cookies, Almond Cake, and Lemon Apple
Torte. The class runs the first two Sundays in November, 2nd and 9th,
from 10-1 at the Plum Center in Springfield, VA.
Until next time, keep cooking!
Questions or Comments?
Please email me at:
KJBrady@fcps.edu
or
Chefdujour4u@gmail.com
