Ham and Chive Mini Frittatas
Lightly Smoked Cod
Couscous and Green Bean Salad
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
The frittatas don't need much ham, so trim a bit off of the ham steaks that are for Thursday. We use wood chips a few times during the summer. A smoker is nice for the cod, but any grill will work.
Ham and Chive Mini Frittatas
Total time: 35 minutes
These Frittatas look like cupcakes but are actually fluffy eggs, mixed with small bits of anything savory. These have a bit of ham, some cheese and lots of fresh herbs. They can be served, hot, warm or cold and are great to do ahead for a party or, in summer, a picnic.
- 1/2 cup diced ham, about 2oz (60gr)
- 3 eggs
- 1/3 cup (1.5oz, 45gr) shredded cheese
tbs snipped chives, fresh or dried
- butter or cooking spray
- 6 cherry tomatoes for garnish
- Cut ham into small pieces.
- *Butter or spray a nonstick muffin (tartlet) pan, one that holds 6. I know it sounds redundant to butter a nonstick pan but these will stick if you don't.
- Divide the cheese, ham and chives evenly between the cups.
- Crack the eggs into a large bowl and whisk well.
- Using a ladle or spoon divide mixture evenly between the cups.
- Bake at 400F (200C) for 12 - 15 minutes or until set.
- Remove from oven.
Frittatas will puff up considerably and then fall a bit.
- Allow to cool 5 - 10 minutes before removing from pan; they will start to come away from the sides of the pan as they fall making them easier to get out.
- Serve with sliced cherry tomatoes, warm or at room temperature.
*Note: if your muffin pan is silicone you do not need to butter it.
Lightly Smoked Cod
Total time: 30 minutes
This is a cross between smoker cooking and grilling, and it flavored the cod perfectly: a light smoke and dill combination. It needed nothing else.
- 1 - 2 filets of cod, or other thick, firm white fish, 12oz (360gr) total weight
- 2 tsp dill weed
- 1 tbs olive oil
- 1 tsp soy sauce
- wood chips for smoking - apple is nice See Barbecue Grills for more info
- Weber-type kettle barbecue with charcoal or Gas Grill
- If you are using small, commercial wood chips, put them in water to soak.
- Mix the soy sauce and the olive oil.
- Brush on the fish.
- Sprinkle the dill weed on top.
- Charcoal grill: Put some charcoal in the barbecue, off to one side and light it.
- When the coals are glowing, add the fish - either in a basket or on a grill mat of some sort, to the other side - in other words, not over the coals.
- Throw some wood chips on the coals and cover.
- Check it halfway through and add more wood chips if it has stopped smoking. It's done when if flakes easily with a fork. We left ours on for about 30 minutes.
- To use a gas grill: Only light one side of the grill.
- Wrap the soaked wood chips loosely in foil. Poke a few holes in the foil and place on the grill.
- Keep the fish off of direct heat and the grill cover closed and vented or propped open an inch or so.
- To use oven: The fish could also be baked, 400F (200C) for 15 to 20 minutes. It won't have the smoke flavor, of course, but the dill and soy sauce add a lovely flavor on their own.
Couscous, Spinach and Green Bean Salad
Total time: 15 minutes
Couscous is such a good base for all sorts of vegetables and a wonderful way to use up the bits left in the fridge. Mine tend to be non-traditional - more vegetables than couscous. Feel free to adjust...
- 1/2 cup (3oz, 90gr) couscous
- 3/4 cup (6oz, 180ml) chicken broth
- 4oz (120gr) green beans
- 2 tbs snipped chives
- 1 tomato
- 2oz (60gr) shredded fresh spinach
- 2 tbs white Balsamic vinegar
- 3 tbs good olive oil
- 1 1/2 tsp Dijon-style mustard
- Top and tail beans, cut into bite-size pieces.
- Put a medium saucepan 2/3rd's full of water on high heat.
- When boiling add beans and blanch for 3 minutes.
- Drain and immediately rinse with cold water.
- Heat chicken broth to boiling.
- Put couscous in a medium bowl.
- When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
- Snip chives.
- Roughly chop tomato.
- Shred spinach: put the spinach leaves together in one hand and snip with a scissors.
- Add vegetables and herbs to couscous and fluff with a fork.
- Put the vinegar, mustard and oil in a small bowl.
- Whisk well and stir into couscous. Serve.
Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, medium bowl, whisk, small
saucepan, medium saucepan, barbecue grill with
pan or baking tray, foil, muffin pan
Turn oven on 400F (200C)
Light/turn on barbecue grill
Soak wood chips
Butter or oil muffin pan unless silicone
Cut ham, divide, place in cups
Divide cheese, add to ham
Snip all chives, divide
Add chives to cups
Ladle egg into cups, bake
Drain wood chips, wrap in foil if needed
Put fish in basket or on mat
Put fish on grill
Add wood chips, partially cover grill
Heat water for beans
Top and tail beans, cut
Check the grill to make sure fish is cooking
Drain beans, put in cold water, drain
Remove frittatas, let cool
Slice cherry tomatoes for garnish
Chop tomato for couscous
Heat stock for couscous
Shred spinach - use scissors
Put couscous in medium bowl
Pour stock over couscous, cover
Mix mustard, vinegar, oil for couscous
Check the fish
Add vegetables, herbs to couscous
Add dressing to couscous, stir
Remove fish, serve