32 Kingston This Week ? Frontenac This Week ? Thursday, July 18, 2013
A Midsummer Night?s Feast
There are some foods that I can hardly get too much of. Really good cheese; sourdough bread; wildflower honey; desserts made with fresh lemons; raspberries, blueberries and strawberries; an arugula, cranberry, and walnut salad with a maple balsamic vinaigrette; and of course, chocolate, especially milk chocolate. Very good milk chocolate is my favourite however, truthfully, almost any chocolate will do. But my favourite go-to meal has to be frittata. It?s possible to make a frittata from almost anything in the fridge so long as you have a couple of eggs and a bit of cheese. If you have vegetables you need to use up ? wilting greens, cold cooked potatoes, leeks, asparagus, onions, garlic scapes, sweet corn, mushrooms, zucchini, bell peppers, sweet potatoes ? Lindy Mechefske Fresh Perspective fry them up and toss them in a frittata. And if you?ve got a leftover spicy sausage or a bit of ham, or some bacon that needs using up ? throw that in too. You can serve a frittata hot, warm, or cold. Add a side salad and a nice loaf of bread and a glass of cold white or a crisp dry, rosé, and you?ve got a meal fit for company. If there are any leftovers ? there is almost nothing better than cold frittata for lunch the next day. Frittata also works perfectly for a picnic ? perhaps a back porch midsummer night?s picnic complete with tablecloth and candles. For the past couple of years, I?ve been pretty mad keen on kale. Kale stands up incredibly well when cooked. It doesn?t get the soggy texture of spinach ? so it?s good in cooked dishes and absolutely perfect in frittata. I regularly rave about kale on my blog and I?ve already extolled its many virtues in this column, so I won?t repeat everything here, except the key points ? kale is incredibly healthy, inexpensive, and tasty. It?s also easy to grow and has one of the longest growing seasons of all, extending well into the late autumn. Not long ago I made a kale, spicy chorizo and feta frittata adapted from a recipe on former Chez Panisse chef, David Leibovitz?s blog, Living the Sweet Life in Paris. I?ve been playing with the recipe ever since. The recipe below is my latest version but likely not my last. I don?t think there?s a better basic frittata recipe to be found or a more versatile and delicious meal. It?s also gluten free and easily made vegetarian. Please ? put kale on your shopping list! Better yet, buy organic kale. The dark, leafy greens are amongst the healthiest food choices you can make ? but they are also on the dirty dozen list ? the foods that are highest in pesticide residues. Buying organic kale is well worth it and the price difference is negligible. Fresh Perspective is a monthly food column. Lindy Mechefske is a Kingstonbased freelance writer and photographer, and associate editor of the Queen?s Alumni Review. She recently released A Taste of Wintergreen cookbook and blogs about her adventures in the kitchen at www.lindymechefske.com.
KALE, CORN AND CHEDDAR FRITTATA
5 large eggs 1-2 tbsp olive oil 1/2 onion, finely diced 1 bunch of organic kale, washed and chopped (this resulted in about one cup or maybe slightly more of cooked kale) 1 cup corn (frozen or fresh ? if using fresh, grilled corn would be perfect) I cup grated sharp cheddar ½ tsp sea salt and ground black pepper to taste Sauté the onion and kale in the olive oil, in a large non-stick fry pan until the onion is browned and kale is tender and also slightly browned. Kale takes a while to cook ? allow about 15 minutes. Add the corn. Beat the eggs with a whisk. Add the salt and ground black pepper. Pour the eggs over the kale mixture and prod to distribute the eggs evenly. Sprinkle with the grated cheddar. Cook until the bottom of the frittata is nicely browned. Then you must either flip the frittata or finish the dish in the oven so that the top is cooked. To flip the frittata ? place a large plate over the fry pan and invert. Slide the frittata off the plate back into the pan and gently finish cooking. If using the oven ? place the frittata under the hot broiler and remove as soon as the top is lightly browned. Slide the cooked frittata onto a serving platter and cut into wedges. This recipe should yield six good sized slices of frittata. Serve with a spicy chutney or sweet chilli sauce.
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