These mini frittatas use the season’s last corn, along with roasted peppers and onions. Of course, you can use your own combination of ingredients. Sauteed mushrooms, herbs, potatoes, roasted butternut squash – whatever you’d like. The recipe is very simple to make. You can even mix it all together the night before and store it in the refrigerator overnight. Then heat up the muffin pan and cook the frittatas in the morning. Leftovers can be refrigerated and re-heated with good results.
1 large red pepper
1 medium-sized red onion
1 medium-sized ear of corn
4 Tablespoons butter, divided into 2 Tablespoons each
1/4 cup arugula or swiss chard
1/3 cup half-and-half or cream
3/4 teaspoon fine sea salt
Freshly-ground pepper, to taste
1 cup Parmigiano Reggiano cheese
You will also need:
1 medium skillet
1 medium mixing bowl
Whisk or large spoon for mixing
Muffin tin that makes 12 standard-size muffins
1/3 measuring cup
Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
Roast the red pepper. Place in a paper bag to sweat.
Chop the onion to yield 1/2 cup.
Shuck the corn and cut off the kernels.
Heat 2 Tablespoons of butter in a skillet over medium heat. Add the onions and corn and saute for about 15 minutes until softened. Turn off the heat and let cool to room temperature.
When the pepper has cooled, slide off the charred skin, remove the seeds and chop the pepper coarsely.
Chop the arugula or chard.
Break the eggs into a medium-sized bowl.
Add the half-and-half or cream and beat well with a whisk to combine.
Add the chopped arugula, the chopped pepper and the onions and corn. Add the sea salt and pepper.
Grate the Parmigiano Reggiano and add that to the eggs.
Mix well to combine.
Melt the remaining 2 Tablespoons of butter. Using a brush, butter the insides of the muffin cups.
Place the muffin tin into the hot oven for about two minutes until you hear the butter start to sizzle. Remove the muffin pan from the oven and position near the egg mixture.
Return to the oven and bake for about 15 minutes until the frittatas are firm in the center and slightly browned. Remove from the oven and allow to cool slightly.
As the frittatas cool, their centers will deflate slightly.
Makes 12 mini frittatas and serves 4-6 people.
Tomatillos are in season right now in Northern California. I am finding them in our local farmers markets.
Tomatillos are known for their tart flavor and green color. They lend themselves especially well to sauces and to pairings with meats. They are a member of the nightshade family and have an inedible husk, similar to the caped gooseberry.
The husk will help in determining which tomatillos to select in the market. You want to look for green husks and firm fruit.
The fruit should be either green or purple. Before using the tomaillos in a dish, remove the husk and rinse the tomatillos to remove the stick residue underneath. I like to char the tomatillos to bring out their flavor.
This is one of our favorite recipes and combines the flavors of the tomatillos with chicken, onions, garlic, cilantro and lime. A charred jalapeno pepper is added for a little heat. I typically serve this dish over rice with toasted coconut.
1 1/2 pounds fresh tomatillos
1 small jalapeno pepper
4-6 pieces of chicken (I use a mixture of dark and light. You can keep the skin on or remove it.)
Gray sea salt and freshly-ground pepper
1/2 cup plain all-purpose flour
1/4 cup olive oil
1 cup onions, peeled and chopped
1 clove garlic, peeled and chopped
1 handful cilantro, chopped, plus more for garnish
2 cups water or chicken stock
1 Tablespoon fresh lime juice
For the rice:
3 cups water
1 teaspoon sea salt
1 1/2 cup white rice (I prefer Charleston Gold rice.)
1 1/2 Tablespoon unsalted butter
1/4 cup unsweetened, organic coconut flakes
You will also need:
Gas stove with rack or grill to char tomatillos
Pan for dredging chicken
Large skillet or dutch oven with lid
Medium saucepan with lid
Remove the husks from the tomatillos and rinse them to remove the sticky residue. Dry them and char them lightly on the stovetop or on a grill.
When the tomatillos are charred, remove them from the heat and cut them into quarters or eighths.
Char the jalapeno pepper, as well.
Salt and pepper the chicken liberally and dredge each piece in flour to coat.
Heat the olive oil in the skillet or dutch oven until it is hot. Add the chicken and sear it on each side for about 3 minutes.
Move the chicken to the sides of the pan and add the chopped onions and garlic. Saute for about two minutes.
Add the tomatillos, the charred jalapeno pepper, the cilantro and the water.
Bring to a boil and then cover with a lid.
Reduce the heat to a simmer and cook for another 35 minutes, until the chicken is cooked throughout. (The dark meat chicken should be very tender by this time. The white meat won’t be as tender but will be cooked throughout.) Add the lime juice and cook for another five minutes to combine the flavors. Taste for salt and adjust accordingly. Turn off the heat and let the dish rest for at least 10 minutes. (At this point, I like to take the chicken off the bone or shred it and then add it back to the sauce, but that is optional.)
Meanwhile, heat the water for the rice in a medium saucepan. Add the salt and the rice. Cover and bring to a boil. Reduce the heat and let simmer until the rice is done, about 20 minutes.
Brown the coconut in a small dry skillet over low heat. Keep watching and stirring as the coconut can easily burn. When the coconut is light brown throughout, turn off the heat and stir for another minute.
Add the butter to the rice and stir lightly with a fork until the butter has melted. Add the browned coconut and stir lightly to combine. Taste for salt and adjust accordingly.
To serve, place the rice in an individual serving dish. Top with the chicken and the tomatillo sauce. Garnish with additional cilantro, if desired.
Lavender grows year-round in our garden. I use it to make this simple syrup and I preserve it in sugar and in salt. I use it in shortbreads, in scones, in ice cream. It is a favorite of ours to flavor both sweet and savory dishes. I find that this simple syrup has many uses – from flavoring sparkling water and wine to adding a touch of fragrance to whipped cream and custards.
When using lavender for cooking, make sure that it is organically-grown lavender which has had no chemical pesticides or fertilizers used on it.
I have found that the green parts of the lavender can have a slightly bitter taste so I like to use only the flowers in my dishes. You can use either fresh or dried lavender flowers or buds to make this simple syrup. I prefer dried lavender for two reasons . (1) The flowers/buds are much easier to remove from the sprig when dried and (2) the flavor is much more concentrated when dried. You need 3 times more fresh lavender than dried lavender for an equivalent flavor.
To dry the lavender, place a double-thickness of paper towels down on a baking sheet. Spread the fresh lavender out on top of the paper towels so that there is a little space between each sprig. Place the baking sheet in a dry, airy place and let the lavender dry for 3-4 days at room temperature. I typically put it on my dining room table away from direct sunlight.
When the lavender has dried, simply rub it between your fingers to remove the flowers/buds. The buds will keep in an airtight jar for at least a year.
To make the simple syrup:
1 cup water
1 cup sugar
2 Tablespoons dried lavender flowers/buds (3 times more if using fresh lavender)
You will also need:
Small saucepan with lid
Bottle with airtight seal
Pour the water into a small sauce pan. Add the sugar and stir to combine. Cook over medium-high heat until the water just starts to boil and the sugar has dissolved.
Turn off the heat and add the lavender.
Cover and let the lavender infuse into the syrup for about a half hour. This should give you a syrup that has a good lavender flavor without being overpowering.
Strain the lavender out of the syrup and discard.
Bottle the lavender and cap it, making it as airtight as possible.
Label the lavender syrup (and start drying a new batch of lavender for other uses!).
Store in the refrigerator for up to a month.
Yield: 12 ounces of lavender syrup.
I am inspired to make chicken piccata when I have Meyer lemons, chives, parsley and dill in the garden. I especially like the addition of the fresh dill. I serve this dish with simple sides of rice and roasted vegetables.
2 large chicken breast halves
1 cup fresh leeks, cleaned and sliced crosswise
1 cup chicken stock
1/2 cup white wine (I like to use Sancerre/Sauvignon Blanc)
1 Tablespoon fresh dill, chopped + more for garnish
1 Tablespoon fresh parsley, chopped + more for garnish
1 Tablespoon fresh chives, chopped + more for garnish
Juice of 1 Meyer lemon
1 Tablespoon capers, rinsed
4 Tablespoons butter
You will also need:
Blunt-edged tool to pound the meat
Large skillet with lid
Butterfly the chicken breast halves, cutting them all the way through so that the pieces are 1/2 their original thickness. Pound them so that they are even thinner, about 1/4″ thick. Generously salt and pepper them on both sides and dredge in flour to coat.
Add enough olive oil to a large skillet to generously coat the bottom of the pan. Heat it over medium-high heat until the oil is hot. Add the chicken slowly. Keeping the heat at medium-high, cook each piece until it is browned on one side, about three minutes. Turn over to the other side and brown, about two minutes more. Remove from the pan and keep warm.
Add the leeks to the pan and saute for about 5 minutes until they are tender, adding a little more oil, if needed.
Add the chicken stock, wine, herbs, lemon juice, capers and butter. Bring to a boil and cook for 1 minute. Reduce heat to medium-low and add the chicken back to the pan. Cover and cook for about 5-8 minutes more, until the chicken is cooked throughout.
Garnish with additional herbs. Serve immediately, along with the pan juices. Serves 4.