The Houndstooth Gourmet

Frittatas, basically Italian omlettes, are extremely versatile. Cooked on the stove-top and finished under the broiler, frittatas meld their various ingredients into a somewhat dense, delicious, and versatile pie that can be served any time of day, from scratch dinners, to mimosa-filled brunches.

Making a frittata takes following a recipe only once, as preparation is more of a method, rather than a series of precise measurements, techniques and temperatures.

At home, I use a 10-inch non-stick skillet with straight sides to saute aromatics such as onions and garlic, along with whatever I have on hand for the filling. Filling, aside from whisked eggs (generally 4-8, depending on the size of your skillet) can be just about anything you’d like-vegetables, pasta, potatoes, cheese and meats in any combination will work.

For this frittata, I sauteed chopped asparagus, cooked and cubed red potato, shredded country ham, and ramps. Next, I poured over 6 whisked eggs to which I added a splash of cream and a handful of shredded fontina (which is among the most fabulous melting cheeses). The mixture cooked over medium heat as my oven’s broiler came up to temperature. Occasionally, I used a rubber spatula to run around the edge of the frittata as it set about half-way.

In the broiler, the frittata continued to cook 4 inches from the heating element until it set (with just a little wiggle when shaken) and became golden brown. After letting the frittata rest for a couple minutes, I flipped it onto a serving plate and it released instantly.

If you are bringing the frittata to the table for presentation before cutting, I suggest placing another plate on top, and giving the frittata another flip to show off the golden top.

As for the taste of this frittata-delicious! However, after eating ramps for 3 days in a row now, I have to say, I’m beginning to reek a bit. They’re starting to repeat on me, and it’s not pretty. To wit-this is my bichon frise before I burped up Appalachian weed breath on him:

This if after:

Yeah, not pretty*.

*note to self-give Cole a bath tomorrow.

Tags: asparagus, breakfast, brunch, cheese, eggs, potatoes, Recipe by Ramona
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Local asparagus is at its peak in Virginia, and the farmers markets have gorgeous aubergine-tipped stalks. With some of my purchase from the Del Ray Market last Saturday, I made a simple asparagus salad accompanied by soft boiled eggs* from my favorite egg purveyor-Keswick Creamery.

Asparagus with Sun Dried Tomato Vinaigrette

Ingredients

• 1 bunch asparagus-bottoms trimmed
• 3 oil packed sun dried tomatoes
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons red wine vinegar
• 1 small shallot, rough chopped
• 1/3 cup extra virgin olive oil
• salt and pepper to taste

Directions

In a food processer or blender, pulse the tomatoes, shallot and vinegars until the tomatoes and shallots are chopped very small. Slowly stream in the olive oil while processer is on, about 10-15 seconds. Add salt and pepper to taste.

Blanch the asparagus in simmering water for 2-3 minutes, or until they just start to bend, but are not mushy. You want them to have some bite. Transfer asparagus immediately to an ice bath to shock them. This will lock in that bright green color and stop the cooking process.

Dry asparagus and arrange on plate. Drizzle vinagrette on top.

*I soft cook my eggs for 3 minutes after the water comes to a boil, and immediatey transfer them to an ice bath to stop the cooking.

Tags: asparagus, Recipe by Ramona
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Don’t you just love asparagus season? I confess that I buy asparagus year round-I love it. But the purple-tipped local asparagus at the farmers markets is really special, and I wanted to make a recipe to showcase them.

For DC Foodies, I created a Mother’s Day brunch menu, incuding this frittata, a warm spinach salad and rosemary potatoes. It was easy and so delicious. Frank gave the frittata two thumbs up when I made this meal for dinner recently.

 Go check it out here!

Tags: asparagus, breakfast, brunch, cheese, DC Foodies entry, eggs, ham, potatoes, salad, spinach by Ramona
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It seemed so simple: marinate and sear some lamb chops. Broil asparagus and make mashed potatoes. How hard could that be? How much mess could it possibly make?

Last night’s dinner was delicious but it was one of those meals when apparently I needed just about every pan, gadget and utensil to orchestrate bringing it together. At some point, it just got away from me, but I kept going forward knowing that soon, I’d be indulging in a terrific meal.

Not to discourage you from making it. Sometimes, I’m just a spaz. Between staging the shots and timing the meat and God forbid-using the broiler (the kiss of death to any absent minded cook such as me), it was a real “ta-da” moment when I got to plate the food without- you know-causing a fire.

Lamb chops with herbed potatoes and parmesan asparagus is a delicious meal which, if your in the mood to use a few pans, is a real treat and value, considering a plate like this in a restaurant these days could cost you over $30 and perhaps even rub up near the $40 mark.

My lamb chops are from Costco, and when marinated and simply pan-seared, are absolutely delicious. The asparagus was on sale at Whole Paycheck Foods for $2.98 a pound, and the Alouette cheese spread was around $5 at Safeway.

So, roll up your sleeves, cook up a special meal, and know that although you have to clean the dishes after, you’ve just save a whole lot of money.

For the lamb

• 4-6 lamb chops
• 1 cup red wine
• 1/4 cup olive oil
• 1 lemon, juiced and zested
• 1 clove garlic, minced
• 6 sprigs of fresh thyme, leaves removed and stems discarded
• 1 teaspoon dried rosemary (or 1 Tablespoon fresh)
• 1/2 teaspoon kosher salt
• several grinds of fresh black pepper

Place all ingredients in an airtight baggie and marinate in the refrigerator for at least 2 hours. Take the bag out of the refrigerator 30 minutes prior to searing to get the chill off.

Preheat oven to 425 degrees.

Remove lamb chops from marinade and freshly season with salt and pepper on each side. Heat a pan over high heat. Add about 1 Tablespoon of olive oil to the pan (the oil should start to smoke) and add lamb chops. Sear lamb on each side for 3 minutes. Don’t move the chops while they are searing.

Place chops on a baking sheet and place in oven to cook until the internal temperature reaches 125 degrees before resting. This will give you medium-rare chops (see photos).

While chops are resting, place marinade liquid in pan and bring to a boil. Scrape up the fond (brown bits) and add 1/2 cup more red wine. Reduce sauce by half and add 2 Tablespoons of butter.

For the Parmesan Asparagus

Place asparagus on an aluminum foil lined baking sheet. Pour about 2 Tablespoons of extra virgin olive oil over asparagus and toss to coat. Arrange asparagus on sheet in a single layer and season with salt, pepper and 3 Tablespoons of freshly grated Parmesan cheese.

Place asparagus in the 425 degree oven for 8 minutes and finish by turning on the broiler to melt the cheese.

For the Herbed Potatoes

Peel and quarter 2-3 large Russett potatoes. Place in a pot with cool water to cover. Bring potatoes to a boil and cook until they are fork tender. Drain water. Place as much butter as you like over potatoes and season with salt (and pepper if you like). Add milk or half and half, about a half a cup, and mash potatoes. Add 3 Tablespoons Alouette Garlic and Herb cheese spread.

*WHB- Weekend Herb Blogging is a really fun weekly food blogging event started by Kalyn of Kalyn’s Kitchen. This week’s host is Zorra from Kochtopf.

Tags: asparagus, lamb, potatoes, Recipe by Ramona
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