A Mediterranean Father’s Day Frittata

I love my dad.

Many folks say their either a momma’s boy or daddy’s boy or whatever – personally, I love them equally. When I’m with my mom, I’m a momma’s boy – and vice versa with my pops.

So I like to do whatever I can for them to show my appreciation. Honestly, I think celebrating my birthday’s silly – WTF did I do? Shit, I actually tried to strangle myself in the womb, so its not like a whole lot of work went into my birth from my end. That was all my Mama, and partially my dad, so my birthday really should be me thanking them profusely for not just saying ‘fuck it lets try again next year’ since I was such a little pain.

Anyway, I digress. Last Saturday I picked up my dad’s dog Ralphie (sweet old boxer) and headed down to San Diego to see my dad.

From left to right - Ralphie, Myrddin (mer-thin), and Lady

This one’s for you Pops.

The Pieces

Prep Time: 20-25 minutes

Cook Time: 40-45 minutes

Feeds: 3-4 people

  • 1 large red bell pepper
  • 1 yellow zucchini
  • 1 roma tomato
  • 1 large red onion
  • 1/2 pound pitted kalamata olives
  • 8 oz cheese curds of some sort (ricotta or mozzarella)
  • 6 eggs
  • 1/4 cup half and half
  • cayenne
  • fresh cracked black pepper

The Puzzle

1. Preheat oven to 375

2. finely dice (very nearly mince) all your veggies except the kalamata’s. We want these roughly chopped.

3. Combine eggs, half and half, cheese curds, olives in a bowl and whip together vigorously

4. In a pan on high heat, saute your finely diced veggies with some oil, 1 tsp cayenne, and some fresh cracked black pepper until see through. No more than 5 minutes

5. In a deep casserole dish, ideally 7x7x4, place your sauteed veggies

6. top with the egg mixture and lightly combine. We still want most of the veggies on the bottom

I had some extra cloth bound cheddar sitting around, which i crumbled on top

7. Stick it in the oven for about 40 minutes, or until a knife stuck in the center comes out completely clean. It should puff up considerably.

8. Once done, let stand at room temperature at least 10 minutes

9. For an extra special kick, serve with tzatziki sauce. I’ll be doing my own version of this soon enough.

10. Remind your father just how much you love him, and enjoy!

YUMMM

Leaving Lorraine

Quiche style.

Recently I’ve read on several blogs, including here at the simple stove, vegetarian varieties of quiche, a favored dish of mine…however, being the ‘rebel’ I am, I decided on a different take. I ditched the crust, used a variety of cheeses, and ended up with easily the best fucking quiche I have ever cooked let alone tasted. The closest one I can thing of is Urth Caffe‘s veggie tomato and smoked mozzarella.

My photographer/camera op room mate took a bunch of beautiful pics, which I’ll upload later when I find my memory card reader.

Lets get started.

The Pieces

Prep Time: 10 minutes

Cook Time: 25 minutes…or so

  • 8 oz fresh Ricotta
  • 6 oz fresh grated pepper jack
  • 4 oz Minuet or something comparable
  • 4 eggs
  • 1/2 cup skim milk
  • 1/4 cup diced white onion
  • 1/2 cup sliced green onion
  • 4 cloves minced or pressed garlic
  • 1/4 cup diced celery
  • 1 tbsp Olive Oil
  • salt
  • fresh cracked black

Aww, ain't Brandon talented...

The Puzzle

0. Preheat oven to 375

1. Use 2 burners to heat up a 13″x9″ pyrex casserole on high

2. Saute your garlic and green onion until the white portion of the onion is transparent. Remove the onion/garlic from the pan, and turn off the burners

3. Layer your broccoli, white onion and celery in the bottom of the casserole dish

4. Combine milk, eggs, salt, pepper, green onion and garlic in a bowl. Begin whisking together, adding in the ricotta and 3 oz of the pepper jack slowly.

5. Once smoothly combined, pour evenly into the pyrex dish.

AWESOMEINORITE

Again, Brandon my photographer

6. Top with crumbled bits of minuet (I was just lucky enough to have this delicious shit on hand. Feta/gorgonzola could also do the trick) and remaining portion of Pepper Jack

Sometimes, my talents scares me

7. Stick it into the oven until golden brown on top, or when a knife stuck in the center comes out w/o egg on it

FUCK YEA

I know, right?

Burrata, Berries, Badassery

For the first time in a long time I found myself with a weekend all to myself. Roommates were either out of town or busy, and I actually didn’t have to work. Given my skimpy budget, I had to make do with minimal groceries – but I did have enough to treat myself to some severely sick ovo-lacto vegetarian decadence. Some of you may be unaware of this, but I generally don’t like sweet desserts. This, however, is something I can get behind.

On Friday I’d visited Andrew’s Cheese shop (review coming Friday, after a follow up visit) and picked up, among other items, a pound of fresh Burrata.

For those of you who don’t know:

Burrata cheese is more a variety of mozzarella than anything else – its a thin Mozzarella sack filled with cream and bits of, you guessed it, more mozzarella. It is quite hard to find, so should you be so lucky, run home with some crusty bread and some balsamic vinegar, for you are in for a treat.

So i’d already been eating my burrata on italian loaf with a balsamic glaze when it occurred to me to try this out. Very simple, and very delicious.

The Pieces

1/2 cup each of blueberries, raspberries, and sliced strawberries

1/2 pound Burrata cheese

High quality clover honey

The Puzzle

I’m not even putting steps here, its that simple –

Cheese, honey, berries, mix. Love me sexy.

For some intense variety I can also recommend a balsamic reduction be drizzled over the top, but thats really up to you

o fuck yea. iPhone camera FTW.