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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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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I can’t tell you how many times I’ve passed by Mancini’s Cafe in Del Ray. It appeared to be a very popular neighborhood place to grab a casual bite to eat, based on the crowds. So when Frank and I were in the mood to have breakfast out before we went to the Arlington Farmers Market (which wasn’t running yesterday, what’s up with that? Holiday hiatus?) and Cheesetique, we decided to give Mancini’s a try.

Walking in the door, Mancini’s is every bit a bistro. Black and white tiled floors meet muraled yellow walls bringing a cheery and open feel to the place.

There is a large display case filled with savory and sweet prepared foods where you walk up to order your breakfast. I decided on one of my perennial favorites-eggs Benedict and Frank got eggs and corned beef hash. Both dishes came with Lyonnaise potatoes and a small cup of melon. Frank’s included toast as well. For around $9, it’s a lot of food.

We had a bit of an extended wait at our table-about 20 minutes or so before a runner called Frank’s name and delivered our breakfasts-not exactly hot, more like luke warm unfortunately. The traditional eggs Benedict comes with a thick slab of tomato under the egg, which in theory is a nice combination with the Canadian ham and Hollandaise sauce. However, this time of year the tomato should be 86′d as it tastes of nothingness. I’m a firm believer in serving tomatoes only in season or if you happen to get a winter tomato that has flavor (Campari tomatoes comes to mind-I buy these throughout the winter from Costco). The melons on the other hand tasted sweet and refreshing. The Hollandaise sauce tasted homemade; it was creamy and lemony and the egg were done perfectly. Another beef of mine is serving eggs that saw poached about 5 minutes before they’re actually taken out of the water- you’ve got to have a runny yolk to blend with the Hollandaise sauce, it’s that simple.

Frank enjoyed his dish and his over-easy eggs were done perfectly as well, so I’d say we’ll be back for breakfast and beyond. Perhaps we hit Mancini’s when they were crunched, hence the long wait and luke warm food. I’m an optimist.

Mancini’s Cafe and Bakery

www.cateringbymancinis.com

1508 Mount Vernon Ave
Alexandria, VA 22301
(703) 838-3663
Get directions

More information »
Open Mon 7am-3pm; Tue-Sat 7am-9pm; Sun 8am-3pm

Tags: Alexandria, breakfast, Deli, Restaurants, Virginia by Ramona
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I’m a little reluctant to say I haven’t returned to Eastern Market since the opening of the temporary building across the street. Before the fire last April, Frank and I would go occasionally (read once, maybe twice a month) on Saturday mornings for one of our favorite “real” DC experiences. We generally try to get there before 9 so we don’t have to wait an eternity in line. Generally Frank stands in line and I take a walk down the street to Murky Coffee to get us a large latte to share while we wait. Not straying from tradition, Frank gets the bluebucks (blueberry buckwheat pancakes) and I get the crab cake benedict.
I’m glad to report that the folks and food at Market Lunch were as wonderful as ever upon our visit last Saturday. We arrived just before 8am and viola! no line. We chatted with the woman who took our orders and she said that business is pretty good, but not as busy as before the fire. Indeed, I was a bit surprised and concerned that even by the time we left, there was no significant line (I did find out later that yes, indeed, the line can snake out the door on Saturday mornings).
We waited a bit as the kitchen made about 14 breakfast sandwiches for (I believe) a group of firefighters-that ought to have fueled them up! When we got our food (and of course not a moment before!) we took a seat at the communal table which survived the fire. I love that table. It’s presence says “I’m here. I survived. I’m not going anywhere.” It anchors Market Lunch even in their temporary digs.
Frank’s bluebucks were big as frisbees and perfectly cooked. How do they do them so perfect everytime? Why is it that when I make pancakes the first two are pale gummy pucks? Oh well… Frank enjoyed them smothered in syrup, with a side of sausage.

I too enjoyed my crab cake benedict which I believe had more crab  compared to my memory of the last one I ate. The egg was done perfectly and oozed it’s yolk into the hollandaise sauce of unspecified origin. Now, I love fresh hollandaise wafting with lemon and silky in texture, and Market Lunch’s hollaindaise is…not. BUT..it’s not bad and once mingled with egg yolk, the sum is greater than the parts so to speak. All in all, it was the same as it ever was, and I loved it.
My side of grits were creamy with a bit of a grit- chew. Perfect with the generous pat of butter they give (did you see that puddle of butter?!)
We left vowing to get back into our routine and enjoy breakfast there more often. Besides, it’s winter and I’ll need some meats for braising from Union Meats. And cheese. And fresh pasta.

Tags: breakfast, District of Columbia, farmers markets, Restaurants by Ramona
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Today was my first weekday visit to my nearest diner, Table Talk on 1623 Duke St. Across from the relatively new Old Town Whole Foods, Table Talk has long withstood the omnipresent building up of the Eisenhower Valley region. It stands short and proud amongst the brick stores, condos, hotels and business offices.

Inside, two dining areas and a (fully stocked) small bar reside within the weathered interior, adorned with live ivy and old ceiling frescoes. The atmosphere is lightened by the large windows and gentle prices.

A simple breakfast menu offers continental fare, omelets, french toast, hash browns, fruits, an interesting creamed beef (note , I didn’t say “chipped” beef) and all the meat sides you could want. Today, I ordered one egg, ham, hash browns and bread of choice for $5.45.

For under $6, this platter offered practically a whole ham steak, a perfectly poached egg, hash browned potatoes with onion and plenty of paprika, and two buttered pieces of rye toast.

This, is a diner breakfast!

Go for the cheap food. The atmosphere is ultimately friendly, albeit a bit loud, and the place has a real neighborhood vibe from business persons starting their day, to church-goers gathering after worship.

Table Talk Restaurant

1623 Duke St.

Alexandria, VA 22303

(703) 548-3989

Map It!

Powder your nose: decent

Credit Cards: Yes

Tags: Alexandria, breakfast, Restaurants, Virginia by Ramona
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