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

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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?

Hot delicious mess

Before we get started, know this – the idea came from a damn good friend of mine, Jacob, and was prepared at 1 am while doing shots – so my measurements are most definitely off a bit.

Still, for something this haphazard, that shouldn’t matter. We grabbed the random shit floating around my apt, combined it with a few things he’d brought, and before our bleary eyes realized it we’d made a masterpiece.

The Pieces

Prep Time:10 mins

Cook Time: 45 mins – 1 hour

  • 1 16 oz can whole tomatoes, seeded (save a bit of juice)
  • Most of a 16 oz bag of shredded cheddar and mozzarella cheese
  • 1/2 a stick of salted butter
  • 3 yukon gold potatoes, cubed
  • 1 bigass sweet potato, cubed
  • 1 large brown onion, diced
  • 1 12 oz can of sweet peas, drained
  • 4 eggs, beaten
  • paprika
  • cayenne
  • fresh cracked black pepper
  • some oregano (i think?)

The Puzzle

0. Preheat oven to 375

1. Chop time: dice your peeled potatoes and onion.

2. Throw the onion into a glass casserole dish on high heat, and sweat until barely translucent. Remove the pan from the heat, and take the onions out (adding them in later)

3. Put your diced potatoes in the pan with the onion oil, and get that in the oven for 15 minutes

4. Take 3-4 shots of cheap whiskey

5. Drain and seed your tomatoes. Roughly chop and add to the potatoes after the 15 mins is up.

6. Add your reserve tomato juice and peas, and let cook for approx 45 minutes or until the potatoes are just barely fork tender

7. Mix beaten eggs with some cheese and the remaining spice you feel like adding- at least pepper and cayenee.

8. Pour this over the top and mix into the casserole dish

9. Copiously cover with cheese

10. Cook until nicely browned on top

11. Bask in your friends adoration at your pure fucking awesome skill

Bottle of rum on the right, beer on the left...