Category Archives: Quick Food

Baguette Guilt and Fried Bread Frittata

So the story goes: I had a half-baguette lingering on top of the microwave, sad and pitiful in a crinkly foil collar that was wrapped around it to help keep bread rigor mortis at bay. It stared me down whenever I checked the time or went to grab Nutella from the pantry (which happens all too often in my house). This weekend has been all about greedy excess: warm chocolate chip cookies on a gray afternoon, hot dogs and cheese fries, fresh-fried donuts, an easy dinner of good bread and triple creme cheese. Why not turn that leftover half-loaf into a frittata crowned with olive oil and butter-fried bread? Keep the good times going, yes, why stop the fry party just because it’s Sunday?

With some beautiful eggs from a local farm, I made a frittata. The eggs were fresh and perky (old eggs lose their tightness; the raw whites slouch like a teenager); I lightly beat them with some salt and cream. After frying the bread cubes in olive oil, butter and salt, I turned them onto a plate and used the hot pan to charm some garlic–egg mixture went back into the pan along with a cup of chopped roasted broccoli, a crumbled knob of goat cheese and a good handful of Parm. I sprinkled the olive oil and butter-fried bread cubes over the top and placed the skillet under the broiler. A few minutes later, there she was, a frittata suitable for breakfast or dinner, and crowned with butter and olive oil-toasted jewels. It was like eggs and toast yet so much more magnificent. Smiling, I brought the skillet to the table, happy with my discovery and knowing that a new era of frittatas for dinner had commenced.

Fried Bread Frittata

Serves 4 to 6

  • 4 large eggs, lightly beaten
  • 2 tablespoons heavy cream or crème frâiche (optional)
  • Kosher salt
  • 1 tablespoon unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • Four 1/2-inch thick baguette slices (day-old or fresh), cut into 1/2-inch cubes
  • 1 large garlic clove, finely chopped
  • 1 cup chopped roasted, steamed or sautéed vegetables (such as broccoli, cauliflower, onions, green beans. fennel, artichokes–the list is endless)
  • 1 ounce (about 2 tablespoons) cheese, crumbled (such as goat cheese, blue cheese, cheddar, fresh mozzarella)
  • 3 tablespoons Parmigiano-Reggiano cheese
  • 4 scallions, trimmed and thinly sliced, or 3 tablespoons chopped chives

1. Whisk the eggs and heavy cream together with a good pinch of salt in a medium bowl and set aside.

2. Melt the butter with 1 tablespoon olive oil in a 9- or 10-inch skillet over medium heat. Add the baguette cubes and a generous pinch of salt, toss, and cook, turning often, until golden-brown and crunchy, 6 to 8 minutes. Transfer to a medium bowl and set aside.

3. Add another tablespoon olive oil to the pan along with the garlic and cook until fragrant, stirring often, for about 30 seconds. Stir in the vegetable(s) and pour the egg mixture over the top. Sprinkle the cheese over the frittata followed by 2 tablespoons of Parm, then the croutons and lastly the final tablespoon of Parm. Cook until the edges of the frittata are set, 2 to 3 minutes. Meanwhile adjust an oven rack to the upper-middle position and turn the broiler on to high.

4. Drizzle the last tablespoon of olive oil over the frittata and place it in the oven. Broil until the eggs are set, 1 to 3 minutes. Remove from the oven, sprinkle with scallions, and serve.

Woah, It’s Roasted Broccoli

Serves 4

Works great with cauliflower too.

  • 1 head broccoli, ends trimmed, stalks peeled and thinly sliced on a bias, crowns divided into florets
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Grated Parmigiano-Reggiano (optional)

Heat the oven to 350°. Place the broccoli stems and florets in a large baking dish. Toss with the oil and a good few pinches of salt and roast until the florets are browned and frizzled, about 1 hour and 10 minutes, stirring halfway through. Serve sprinkled with Parm.

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Filed under Breakfast, Brunch, Dinner, eggs, Quick Food, Recipe, Vegetarian, Vegetarian Main

Changing Seasons Pasta: Hen of the Woods, Cauliflower, Black Forest Ham

Today, we sprang forward. So while the day was brighter for longer, and my mind was made up for light lanky asparagus stalks and creamy-sweet peas, my pantry (and the market) was still stocked for winter. It’s a tough time of year for anyone with a seasonally-triggered appetite. All signs lead to spring yet the grocery store and farmers’ markets are still brimming with hardy winter holdover (yeah, I’m talking to you turnip and rutabaga).

My solution was to let the market talk to me. Rather than walk in with a game plan, I let whatever was looking good plant the seed for dinner. Tonight it was some really beautiful hen-of-the-woods mushrooms, tawny brown and dark rimmed around the edges with curvaceous high-collared tops. Instantly my thoughts turned to cream. Parm. Pasta. Some leftover steamed cauliflower in the fridge. A mahogany-rimmed Black Forest ham in the deli case. A quick saute with garlic was all it necessitated. That and a simple sauce of butter, reduced cream, Parm, some pasta water, salt, pepper. A very un-seasonal hit of fresh basil. Some crumbled blue cheese over the top just because I had it around. A teeny squeeze of lemon gave it a slick of tang, waking it up from an otherwise wintry clutch.

The kids and I ate it with great gusto. My mother-in-law declared herself a hen-of-the-woods convert. It was quick in preparation, light in planning and forethought, and hit just the right balance of rich and bright, creamy and textural. It was like layering a winter sweater with a spring jacket–not a wardrobe pairing that lasts for long, but feels really nice for the time being.

Penne with Ham, Hen of the Woods, and Creamy Cauliflower-Parm Sauce

Serves 4

Black Forest ham adds a hint of smokiness that I really like, especially against the cheese in the sauce. You can totally leave it out for a vegetarian variation, or substitute it with bacon for a richer alternative.

  • 1/2 pound penne pasta
  • Kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1/2 pound hen-of-the woods mushrooms, broken into individual pieces
  • 1 cup steamed cauliflower (or any leftover wintry vegetable), roughly chopped
  • 2 to 3 slices Black Forest Ham, chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup cream
  • 3/4 cup Parmigiano-Reggiano cheese
  • Freshly ground black pepper
  • 2 tablespoons chopped basil
  • Juice of 1/4 lemon
  • Blue cheese for crumbling (optional)

1. Boil the pasta in salted, boiling water until al dente. Use a coffee cup to scoop out about 1/2 cup pasta water and set aside. Drain the pasta.

2. Heat the oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the mushrooms and a generous pinch of salt (about 1/4 teaspoon) and cook, shaking the pan often, until the mushrooms are singed and brown around the edges, 4 to 5 minutes. Stir in the cauliflower, ham, garlic, and pepper and cook until the garlic is fragrant, about 1 minute.

3. Pour the cream and reserved pasta water into the emptied pasta pot and bring to a simmer over medium heat. Season with black pepper and then add the Parm and remaining 1 tablespoon of butter. Stir until mostly dissolved. Add the mushroom mixture to the pan followed by the pasta, basil, and lemon juice. Stir to combine. Taste and season with salt and serve with blue cheese sprinkled over the top.

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Filed under Dinner, Pasta, Quick Food, Recipe, Uncategorized

A Simple Meal in 20 Flat: Salt and Pepper Trout with Green Beans, Brown Butter, and Toasted Almonds

After a giant belt-loosening wallet-draining feast like the one I enjoyed last Thursday, I ground myself with basic, simple, straight forward food. Nothing too rich, too fancy, or too time consuming—just a good meal my kids will eat that doesn’t dirty every pan in the house.

We had a fun day in the city yesterday and took the boys to see the Muppets (my older son, Julian, totally jammed to “We Built this City” it was a truly fantastic sight! And thankfully no one was sitting in front or behind my little head banging Starship thrasher), followed by chess in Union Square, a walk through the holiday market, and bubble tea in the East Village. On our way home, I witnessed a horrible accident on the Bowery: a Vespa got smashed by a car making a left turn. Thankfully the driver was fine and while we weren’t involved in the bang-up, I did my civic duty and waited 30 minutes for the cops to arrive (insane). By the time we made it over the bridge home to Brooklyn, it was nighttime, the boys were hungry, and I was wiped.

I popped into Greene Grape Provisions, my local food shop for all things twice as expensive as they should be yet often worth it, especially in the meat and seafood department. Since I wanted dinner on the table quickly, I knew I had to either go veg or go with a quick protein. After all the intense meat eating of last week, I opted for a quick trout saute, paired with steamed green beans that get a good sear in browned butter. The duo of a meal counts on five ingredients total: trout, butter, green beans,  sliced almonds, and lemon. If you count salt and pepper then I guess it’s seven. Plus you can get it done in less than 20 minutes Hallelujah.

Farmed rainbow trout has a nice flake and a mellow flavor. It’s a good graduation from benign tilapia and a heck of a lot cheaper than salmon or tuna (don’t let the head-on attribute throw you–this just means it’s super fresh! After it’s cooked, I use kitchen shears to easily snip the head off–and it’s fun for the kids to look at!). Plus it’s a sustainable fish to choose since it is domestically farmed in an eco-friendly manner. I like to give it a fast sear in a nonstick pan with a little butter. While it browns in butter on my left burner, on my right burner I steam up some green beans (you can totally do it in a microwave too–add a few tablespoons of water to a microwave safe bowl, cover with plastic wrap, poke a few vent holes in the top, and zap until tender, 6 to 8 minutes). They come out of the pan and in goes some butter–it browns fast because the pan is already hot–add sliced almonds to toast, and then toss in the cooked green beans. Salt, pepper, lemon on the fish, done. It is the opposite of a Thanksgiving feast, but man am I thankful for it!

Salt and Pepper Trout with Green Beans, Brown Butter, and Toasted Almonds

Serves 4

  • 1 pound green beans, topped and tailed
  • 2 whole trout (about 1 pound), gutted and cleaned
  • Kosher salt and a few twists of black pepper
  • 4 tablespoons unsalted butter
  • 1/2 cup sliced almonds
  • 1 lemon sliced into quarters

1. Bring 1 inch of water to a simmer in a Dutch oven or large pot. Insert a steamer basket and add the green beans to the basket. Cover the pot, reduce the heat to low, and steam until the beans are tender, 6 to 8 minutes. (When you remove a bean to test it, recover the pot quickly so all of the steam doesn’t escape!) Turn the heat off and transfer the beans to a medium bowl. Pour out the remaining water and place the pan back on the burner. Wipe the pan out with a kitchen towel.

2. Place the trout flesh-side up on a cutting board. Season each trout with a few pinches of salt and pepper. Melt 1 tablespoon in a large nonstick skillet over medium-high heat. Add 1 trout, flesh-side down, and cook until browned, 3 to 4 minutes. Slide a spatula under the trout and flip it over (as shown, above). Cook it skin-side down until the flesh feels firm (not rock hard but not spongy) to light pressure, 1 to 2 minutes. Transfer to a platter. Repeat with another tablespoon of butter and the other trout.

3. While the second trout is cooking, melt the remaining 2 tablespoons of butter in the pot used for the green beans over medium-high heat. Once the butter is melted, add the almonds, reduce the heat to medium-low, and cook until they’re toasted, stirring often. (The butter will brown as well). Stir in a pinch of salt and then add the cooked green beans, tossing to combine with a few more pinches of salt. Divide the beans among 4 plates.

4. Slice off the head and fins from the trout and divide each fish into 2 fillets (kitchen scissors work nicely). Place a fillet on each plate, squeeze a lemon wedge over each fillet, and serve.

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Filed under Dinner, Fish and Seafood, Quick Food, Recipe, Side dish, Uncategorized, Vegetable