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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OK. I think that I’m over oatmealpalooza for now, and in the spirit of the venerable Cherry Blossoms soon to bloom here in Washington D.C., I am reaching into my freezer to use a large bunch of sour cherries which I lovingly saved from last season.

Sour and sweet cherries are carried by several farmers markets in D.C., nearby Maryland, and Fairfax County, Virginia. I have had wonderful experiences buying stone fruits of all kinds (including these sour pie cherries) from Allenberg Orchards. They sell at the Kingstowne Market on Fridays, in season. Buying the cherries in bulk saves money, and allows me to store the cherries to enjoy later (Until I learn to can them, I simply store them in a zip-loc baggie in the freezer). The taste of the sour cherries is still very good-tart with a hint of sweetness and intense cherry flavor. The defrosted cherries work particularly well in sauces, compotes and even frozen treats such as gelato.

My first Cherrypalooza entry is adapted from this recipe in Health Magazine, so as you can infer, it’s a good-for-you-no-guilt-dessert that is a wonderful play on ending a meal with fruit and cheese. You can use frozen cherries for this recipe without problem. Or, file this recipe in a tickler to remind you what you can make with fresh cherries this year!

Cherry Compote over Chevre (Goat) Cheese

serves 4

Ingredients

• 2 1/2 cups pitted cherries with juice (sour pie cherries or Bing cherries, fresh or frozen)
• 2 tablespoons light brown sugar
• 2 tablespoons balsamic vinegar
• zest and juice of 1/2 lemon
• 4-5 ounce fresh chevre (goat cheese)

Directions

Add cherries and sugar to a heavy-bottom pot. Cook over medium-high heat until sugar is dissolved. Add vinegar, lemon juice and lemon zest. Simmer gently for 5 minutes. Allow to cool slightly.

Serve warm or cooled compote over 1 oz portion of goat cheese.*

*Serve with a dessert wine such as a Sancerre or Riesling.

Tags: cheese, cherries, dessert, Recipe by Ramona
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The Washington Post broke a big story last week. A big story by foodie standards, that is. It seems that one of G.W. Bush’s last acts as our President was to levy taxes on luxury food products which are produced by and exported from European Union Nations. The focus of the WaPo’s story was Roquefort cheese, which will be taking the brunt of shit-stick by receiving a 300% tariff–effectively banning it’s export to the U.S.

Roquefort is a small village of 600 people and is located in the south of France. Some 4500 people herd ewes on 2100 farms in and around the Larzac Plain. Their beloved product and staple of their economy joins French truffles and Italian sparkling water but has the special designation of being the only product with a 300% duty.

This measure, seemingly an afterthought (like who cares about the people in France?-we only pretend to like you) smacks of “the Ugly American”. Bullies, who ever thought and still think that the term “Freedom Fries” is pithy. It isn’t, and it never was. Hopefully we can protest in support of Roquefort cheese and France’s ability to export it to the U.S. fairly. Roquefort has already survived here with tremendous popularity, despite having a 100% duty. The earthy, blue-veined, creamy cheese it worth it.

Local cheese shop owner, Jill Erber, wrote a response on the website of her shop, Cheesetique. In it, Erber states”I was shocked and awed not by that cavalier attack on our broad free-trade liberties, but by the specific violation featured prominently on the front page (albeit below the fold): little old Roquefort is under attack! That sublime product of lactation, coagulation, and fermentation has always held a special place in my heart, despite its high price tag and limited availability. Not only do I have a particular affection for Roquefort, but so do Cheesetique’s discerning customers, who marvel at its romantic story of creation, rustic approach to production even today, and exclusive availability. Your love of raw milk Roquefort has made it a staple in many of my cheese classes and one of the most popular and consistent sellers at Cheesetique. Since opening our doors more than four years ago, we have never been without Roquefort Papillon (I prefer this brand above others, though we have also carried Carles, which is outstanding). We have sold hundreds of pounds of Roquefort despite its title as the most expensive cheese consistently carried at Cheesetique.”

Erber, in protest, is selling Roquefort at cost, for $20/lb. She predicts that its availability will be “only a matter of time”. The ban goes into effect mid-March.

As a foodie, I’m fighting back. I have signed petitions and will buy Roquefort until I can’t any longer. I know this is not high on our new President’s priority list, but I hope that President Obama will soon have an opportunity to remedy this ridiculous measure, and allow Americans to enjoy free trade-you know, that thing our founding fathers espoused. In the words of Ronald Reagan,  “Our trade policy rests firmly on the foundation of free and open markets. I recognize … the inescapable conclusion that all of history has taught: The freer the flow of world trade, the stronger the tides of human progress and peace among nations”

So, on to the recipe! I was inspired to make mussels with a white wine and Roquefort sauce, inspired by local chef and restaurant owner, Teddy Folkman. Folkman owns a popular neighborhood joint in D.C. called Granvile Moore’s. GM specializes in moules and frites, and Folkman actually appeared on Food Network’s Throwdown with Bobby Flay. His version of mussels with blue cheese blew the shells off of Flay’s dish, and he won, hands-down, according to the judges who happened to be local food blogger Jason Storch (DC Foodies) and his wife Amy.

Here’s the recipe, courtesy of Metrocurean and Teddy Folkman:

Chef Teddy Folkman’s Mussels from Throwdown! with Bobby Flay

1 pound rope grown PEI mussels
4 tablespoons blended oil (40 percent extra virgin olive oil, 60 percent canola)
1/3 cup applewood smoked bacon, diced
1/3 cup thin sliced shallots
1/4 cup Hook’s Blue Cheese, or a similar mild, creamy blue Roquefort
1/3 cup white wine, preferably a dry Chardonnay
juice of 1 lemon
1/3 cup baby spinach, cleaned and destemmed
sea salt
black pepper

Heat oil in pan with bacon until bacon is rendered and is slightly browned. Add shallots and mussels and toss ingredients together. Add white wine and lemon juice and toss ingredients together.

When mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in spinach. Season with sea salt and black pepper to taste.

Plate and top the mussels with the remainder of the blue cheese. Serve with a French baguette and frites.

Recipe courtesy of chef Teddy Folkman and Granville Moore’s.

Tags: cheese, Recipe, seafood by Ramona
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Last week when I visited the North King Street Market for the first time, I was delighted to find vendors that were new to me. Foremost was Greenstone Fields from Purceville, VA. Their selection of heirloom tomatoes was unique among the other wondeful vendors at my area’s farmers market. In particular, a large yellow and crimson “striped” tomato caught my eye as I envisioned it thinly sliced and spread over pizza dough, along with  mozzarella cheese and fresh basil leaves.

The color palette was even more attractive when Frank and I assembled a couple of pizzas last weekend. The taste was even better. Frank put his knack for shaping the dough to work, while I sliced the tomatoes and cheese, and cut fresh basil from our container herb garden.

As usual, I took a short cut in making homemade pizza by buying premade pizza dough from a wonderful place called The Italian Store in Arlington, VA. While I’m not Sandra Lee-Semi Home Made usually, I do think that having a frozen dough in the freezer leaves room for last minute possibilities when it comes to making a pie, calzone or stromboli or….you get the picture. For around $2, a ball of dough makes 2-10 inch pizza pies. It’s an amazing value, let alone the convenience!

Now, there is no shortcut when it comes to pre-heating your oven with a pizza stone (or other heat-retaining stone) prior to baking your pies. The heat must be as high as your oven will go. Mine goes to 550 degrees, and I begin to heat the oven an hour before I expect to slide the first pie onto the stone.

By doing this, the oven temperature does not drop to any significant degree when I open the oven to put the pizza in the oven. The stone simply retains the heat that it has absorbed for the prior hour, allowing the crust to get a nice brown and a bit of char–and char=flavor.

Pizza with Heirloom Tomato, Mozzarella and Basil

makes 2-10 inch pizzas

Ingredients

• Pizza dough-freshly made or pre-made, bought frozen from your favorite pizza shop
• 6-8 ounces mozzarella, thinly sliced
• 1 large tomato, sliced and placed on paper towels or dish towel to absorb excess water
• 10-15 basil leaves, shredded
• kosher salt and pepper
• olive oil
• Parmesan Reggiano, grated
• Cornmeal
• All-Purpose Flour, enough to dust hands and surface

Directions

Cut pizza dough in half. Wrap half not being used in plastc wrap until you are ready to assemble your second pizza.

Lightly flour a preparation surface (I use a large wooden cutting board) and hands. Shape pizza dough into a 10-inch round (and if it isn’t perfectly round, that’s ok!). Transfer dough to a pizza peel that has been sprinkled lightly with cornmeal to prevent sticking when sliding the pie onto a pizza stone.

Generously salt and pepper the surface of the pizza dough. Arrange one layer of mozzarella slices, followed by tomato slices and shredded basil. Add a second layer of mozzarella slices.

Drizzle olive oil over the top of the pie and grate Parmesan Reggiano to taste.

Slide the pizza onto your pizza stone and bake for 8 minutes, or until crust is slightly blistered and the cheese is melted.

Makes 4-6 slices.

Repeat with second half of dough and ingredients. Load it up!

Tags: cheese, pizza, Recipe, tomatoes by Ramona
4 Comments »

With this recipe, The Houndstooth Gourmet hits a bit of a milestone. For the first time in the blog’s almost 1 year history, I’m repeating a seasonal recipe because it is one of my all time favorites; cheddar corn chowder.

This recipe is adapted from The Barefoot Contessa’s recipe, with a couple minor tweaks and adjustments. A little more poatoto here, a dash of thyme there, and a handful of Gruyere make it my own. This recipe feeds a lot of people, so be sure to use a large pot to begin with and know that it freezes beautifully, so you will be able to enjoy this summer’s corn well past summer.

Like cooking with wine, make sure that you only use corn that would be delicious right off of the cob. When cutting your corn off the cob, be careful not to cut too close to the kernal’s attachment to the cob, as it can be quite tough and woody.

Cheddar Corn Chowder

Ingredients

• 6-7 strips thick-cut bacon
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 large onions, finely diced
• 1/2 cup flour
• 1 tablespoon turmeric
• 12 cups chicken stock
• pinch red pepper flakes
• 2-2 1/2 lbs. russet potatoes, peeled and diced into 3/4″ piece
• 10 ears corn, kernels removed from cob
• 2 cups half and half
• 1 1/2 lb. cheddar cheese
• salt and pepper to taste
• 1/3 lb. Gruyere cheese, grated

Directions

In a heavy bottom large pot (preferably, heat olive oil over medium high heat. Add bacon and fry until crisp. Remove bacon to drain on paper towel.

Add onions to skill and cook until translucent, about 10 minutes. Add flour and turmeric. Cook for 2-3 minutes.

Add chicken stock, red pepper flakes and potatoes. Bring to a simmer and cover. Cook for 15 minutes, or until potatoes are tender.

Add corn and half and half. Cook for an additional 10 minutes.

Add cheddar cheese.

Salt and pepper to taste.

Serve garnished with crumbled bacon and Gruyere.

Tags: cheese, corn, Recipe, soup by Ramona
9 Comments »