Ricotta Frittata
|
Cooking time: 20 minutes to first course 50 minutes for menu Cooking schedule: see below for menu instructions |
Fish and Chips! What could be simpler for a Friday night dinner? In keeping with the pseudo British theme we'll have peas - though I draw the line at 'mushy peas'. The potatoes are done first and cook while you get the rest of the meal together and have the first course. Both the peas and the tuna are done at the last minute, after the potatoes are turned.
Ricotta Frittata Time: 15 minutes
Very simple to make, and a name that rolls delightfully off the tongue. It needs to be dry on top before turning or it won't slide off the plate. You can cover it briefly to help it along. I just garnish it with a few olives, but a bit of baguette would be nice, or some anchovies.... sardines....
1/2 cup whole milk ricotta cheese, 4 oz (125 gr)
2 eggs
1 tsp fennel seeds
1 tbs olive oil
olives for garnish optional
Put ricotta into a medium bowl and stir to make smooth. Add the eggs, one at a time and stir well. There should be no lumps. Add fennel seeds and stir. Heat the oil in a small nonstick skillet. Add the egg/ricotta and cook over medium heat. When eggs are just cooked through, 8 - 10 minutes, you need to turn it: slide it carefully onto a plate, put another plate on top and turn it over. Now slide it back into the pan to brown the other side, another 1 - 2 minutes. Remove frittata, slice into wedges and serve immediately, garnished with olives, if you have some.
Pan-Seared Tuna Mustard Cream Time: 15 minutes
This is best with good sushi-grade (ahi) tuna that is quickly seared on both sides and cool or just barely warm in the center. If you get regular tuna you will need to cook it until it is closer to medium. If you use hot mustard (like I do) this sauce will have a bit of a kick...You can, of course, use less...
2 tuna steaks, 6 oz each (180 gr) (substitute halibut, cod, tilapia)
2 cloves garlic
1 tbs olive oil
1 tbs lemon juice
sea salt for sprinkling (or other nice salt) optional
Mustard Cream
Peel garlic and cut in half. Heat oil and lemon in a large non-stick skillet over medium-high heat. Add garlic and fry for a minute or two. Remove and discard. Add tuna and sauté 3 - 5 minutes per side (depending on thickness - 3 minutes if 1 inch (2.5 cm), 5 minutes if 2 inch (5 cm)) for medium-rare, longer if you want them more done. Remove, sprinkle with sea salt and serve, Mustard Cream on the side.
Mustard Cream Time: 5 minutes
1 tbs Dijon-style mustard
1/3 cup (3oz, 90ml) Greek yogurt
1 tbs olive oil
1/4 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried tarragon
In a small bowl whisk together all ingredients except olive oil. Drizzle in olive oil, whisking until combined and thick.
Parmesan Potato Crisps Time: 50 minutes
These get quite brown and crispy. If you prefer them more like potatoes (and less like chips) cut them a bit thicker and only bake for 30 minutes. You can turn them or not. I will confess that I often make 4 medium potatoes and we eat them all ;-(
2 - 3 medium - large potatoes 6 - 8oz each (200gr each)
2 tbs olive oil
1 tsp marjoram
2 tbs Parmesan cheese
Slice potatoes the long way into 3/16 inch (.5cm) thick slices. You should get 5 - 7 slices from each potato - discard 'end's. Mix olive oil, marjoram and Parmesan together in a shallow plate or pie plate. Dip both sides of potato slices in oil/Parmesan and lay on a nonstick baking sheet (if you have one - just makes it easier) with a lip. Put in a 400F (200C) oven and bake for 30 minutes. After 30 minutes, remove pan, turn potato slices and return to oven for 10 more minutes. When done, remove from pan and serve. These should be a lovely golden brown and very crunchy.
Peas with Prosciutto Time: 15 minutes
I try to keep prepared, canned and frozen food to a minimum, but some foods, like peas, I think are actually better frozen; as well as difficult to get fresh.
8oz (250gr) fresh or frozen peas
1 shallot
1 tbs chicken stock
2 slices Prosciutto (about 2oz, 60gr)
1 tbs olive oil
Finely chop shallot. Roughly chop Prosciutto. Heat oil over medium heat in small skillet or saucepan. Add shallot and sauté until tender, about 5 minutes. Add peas and stock, cover and simmer until peas are hot and tender, about 5 minutes longer. Uncover, add Prosciutto and sauté another 3 minutes. Serve.
top of page
Cooking Schedule: 20 minutes until first course then 10 minutes to finish |
Make mustard cream |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated