It's Frittata Time

D and I were in New York over New Years, and our hostess, Meryl, made a lovely pajama brunch. (Let's face it; what else do you really want to do on New Years day besides lounge around in your pjs eating great food with friends? Yea -- it was pretty fabulous.) Meryl picked out the recipes in advance, and she and I did most of the cooking that morning. Now, if it's not clear from reading this blog, I'm a darn lazy cook. I mess up recipes all the time, burn things almost chronically, and rarely even read through a recipe before reaching into the flour jar. Meryl=exactly the opposite; she couldn't have read through the recipe more, or have been more exacting in her measurements. It was slightly hysterical. But dare I say our different approaches yielded some pretty excellent food? All morning long, people swooned over the frittata, which really couldn't have been easier to make. The recipe originally came from Real Simple magazine, and basically had you mix a whole boatload of eggs with spinach, tomatoes, onions and feta cheese, pour it into an oiled pyrex pan, and bake for 40 minutes until firm. Real simple, indeed -- and real delicious.

That recipe is fantastic for when you're hosting a lot of people and want to make a large frittata. However, when there are fewer stomachs to fill, the method I put forth here is excellent. The resulting frittata will have a nicely crisp exterior, a fully-cooked but fluffy interior, and a whole lot of flavor. It can be served alone, with toast, or sliced as pizza into slices and offered as one of several dishes.

I happened to have a couple bunches of arugula from the farmers' market that Mandy gave me, since she doesn't like it (thanks, Mandy!) a box of cherry tomatoes, and a nice hunk of Greek feta, so I made mine in that style. However, please do not feel limited to those ingredients or that combination! When D and I were in Boston, we had a lovely brunch with Dellie and Jeremy, and Dellie made a to-die-for frittata with broccoli, goat cheese and onions (I think). I've provided several other variations below the recipe; sky's the limit on this one.

Frittata serves 2-4

• 4 eggs
• 1/8 cup water
• salt and pepper
• 1 cup spinach or arugula
• 1/2 cup grape tomatoes, halved
• 1/4 cup onion, diced
• 1/3 cup crumbled feta cheese
• 1/2 cup mushrooms, sliced
• 2 Tbsp. olive oil OR 1 Tbsp. olive oil and 1 Tbsp. butter
• fresh basil

1. In a medium mixing bowl, combine all ingredients except olive oil, and mix with a whisk until combined.
2. Preheat oven to 400 degrees. Move the top rack to the highest level.
3. In a small oven-safe pan, heat oil over medium high heat. Make sure to swirl it around so that it coats the entire surface of the pan.
4. Add omelet mixture to the pan. Using a spatula, create slits in the middle of the omelet as it forms, allowing the uncooked egg to seep through onto the pan's surface. Repeat for the first minute of cooking.
5. Turn the heat down to medium, and let cook another 2-3 minutes until the bottom is golden.
6. Move the pan to the top rack of the oven and bake for 7-10 minutes, until the top is golden and the middle is fully cooked. Insert a toothpick to check for runny egg.
7. Serve warm or at room temperature.

Variations:

• Pears, Gorgonzola, shallots
• jalapeno peppers, tomatoes, red peppers, cilantro, cheddar cheese
• shallot, goat cheese, broccoli, mushrooms
• spinach, tomato, fresh mozzarella
• gruyere, bacon, spinach, onion
• leeks, potatoes, muenster cheese
• and many, many more!

  

World Peace Cookies

Lots of thank yous in this post! First, thanks to Sarina for pointing out that today is National Don't Cry Over Spilled Milk Day. I know, it's apropos of absolutely nothing, but it had to be said. Second, thanks to everyone for the birthday wishes! Now that I've got a quarter century worth of silliness behind me, my little bro loves to call me an old fart, and I guess I am. 25, baby!

Now, onto the more relevant thanks: Thank heavens for Pierre Herme and Dorie Greenspan. If you're scratching your head and wondering, "who?" then you'd better catch yourself up to speed. Pierre Herme: world-famous pastry chef and dessert god. Dorie Greenspan: baker, cookbook author, and chronicler of both Pierre's unforgettable creations and her own. Exhibit A: Dorie Greenspan's fantastic book, Paris Sweets, in which she includes Pierre Herme's best-ever chocolate cookies (there called Korova Cookies). Exhibit B: Dorie's latest book, Baking: From My Home to Yours, in which the same recipe appears under a new name: "world peace cookies." The new nomenclature implies that enemies would find it tough to argue with a plate of these cookies in front of them; however, fight me for one of these cookies, and I guarantee, YOU WILL LOSE.

What's to love? Let me count the things. 1. World peace cookies are intensely chocolate-y. I mean, there's a whole lot of cocoa and chocolate in 'em. 2. They're specked not with chocolate chips, but with chopped chocolate. This makes eating them far more exciting; when your lips hit chocolate, you never know whether it'll be just a speck or a big 'ol hunk. 3. They're peppered with salt (as it were) -- enough to taste markedly, fantastically, salty. The salt bounces around on your tongue, making the chocolate notes even more pronounced. 4. With no eggs in the dough, the cookies are rather delicate, yielding to the slightest pressure and melting in your mouth. 5. What, you need another reason? Make them already!

World Peace Cookies Excerpted from Baking: From My House to Yours by Dorie Greenspan (Houghton Mifflin, 2006). Copyright 2006 by Dorie Greenspan.

Makes about 36 cookies

Here's what Dorie had to say about the cookies: "I once said I thought these cookies, the brainchild of the Parisian pastry chef Pierre Hermé, were as important a culinary breakthrough as Toll House cookies, and I've never thought better of the statement. These butter-rich, sandy-textured slice-and-bake cookies are members of the sablé family. But, unlike classic sablés, they are midnight dark — there's cocoa in the dough — and packed with chunks of hand-chopped bittersweet chocolate. Perhaps most memorably, they're salty. Not just a little salty, but remarkably and sensationally salty. It's the salt — Pierre uses fleur de sel, a moist, off-white sea salt — that surprises, delights and makes the chocolate flavors in the cookies seem preternaturally profound.

When I included these in Paris Sweets, they were called Korova Cookies and they instantly won fans, among them my neighbor Richard Gold, who gave them their new name. Richard is convinced that a daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness."

* 1 1/4 cups all-purpose flour * 1/3 cup unsweetened cocoa powder * 1/2 teaspoon baking soda * 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature * 2/3 cup (packed) light brown sugar * 1/4 cup sugar * 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt * 1 teaspoon pure vanilla extract * 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

1. Sift the flour, cocoa and baking soda together.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

Getting Ready to Bake:

5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them — don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

7. Bake the cookies one sheet at a time for 12 minutes — they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Baked Stuffed Eggplant

This week, I was in North Carolina for work. I stayed in the coastal plains of NC, in an all-American town. By all-American, I mean the only things to eat were carbs and packaged food, and the most popular restaurants were Wendy's, Popeye's, Arby's, and other restaurants whose names are people. Get the drift? Needless to say, I was thrilled to touch down on the runway in the nation's capital, my mouth watering at the thought of cooking up some freakin' vegetables for dinner.

I was going to blog about cookies tonight, but the sheer thought of butter and sugar makes me shudder with memories of my daily intake earlier this week. (Though, to NC's credit, it's not every day that a waffle costs $2.65, a side of grits sets you back 35 cents (!), and breakfast for two with tip comes to 8 bucks.) In short, I can't think about sweet stuff right now, so I'll tell you instead about the stuffed eggplants I made this past Sunday.

Ahh, eggplants. They really are quite the controversial vegetable. No one seems to mind melanzane alla parmigiana, where the innocent little slices are fried to a nearly unidentifyable crisp, smothered with sauce and cheese, and baked into a casserole; however, unadulterated, aubergines are a vegetable that some people love to hate.

I have promised friends that I'll blog about a healthier version of eggplant parm sometime soon; for now, here's a great, easy fix for the eggplant sitting in your fridge. It's easy, healthy, and quite tasty to boot. Need I say more?

Baked Stuffed Eggplant makes 2 servings

• 1 eggplant, halved
• 1/4 cup diced onion
• 2 cloves garlic, crushed
• 1/3 cup sundried tomatoes
• 2 cups spinach, arugula, or other green, chopped
• handful kalamata or greek olives, pitted and halved
• 2 Tbsp. capers (optional)
• several button mushrooms, rinsed and quartered (I used about 5 small ones)
• 1/2 cup or more crumbled feta cheese
• juice of 1/2 lemon
• salt and pepper
• 1/2 tsp. oregano
• fresh parsley, optional
• olive oil
• parmigiano reggiano

1. Preheat oven to 350 degrees.
2. Using a sharp knife, slice into the eggplant meat along the outer rim of each eggplant half, about 1/2 an inch from the skin.
3. Slice the meat of each half (still intact) into strips, then cubes; carefully slice each cube out of the skin, leaving a 1/2-inch thick cushion of meat on each eggplant skin.
4. In a large pan over medium-high heat, sweat garlic and onion with plenty of salt.
5. Add mushrooms and sundried tomatoes; cook about 4 minutes, til mushrooms are sweating and mixture is fragrant.
6. Add eggplant; saute another 2 minutes.
7. Add spinach, olives, capers, herbs, and pepper; toss around the pan until spinach begins to wilt.
8. squeeze lemon into pan; remove pan from heat.



9. Transfer mixture to eggplant shells, dividing evenly between each half.



10. Top with crumbled feta cheese, and grate some parmigiano overtop.
11. Bake at 350 until shells are tender,about 25 minutes.
12. Serve hot or warm.

Ginger Spice Cookies

I'm going away for a few days this week, and wanted to leave D with an ample supply of goodies for while I'm gone, so yesterday was a non-stop baking marathon chez moi. I'll admit that I find myself constantly reverting to tried-and-true recipe favorites, like those cranberry cornmeal cookies and whole wheat sables. But these days, when making an old recipe means no blog post, I'm shockingly motivated to seek out new, potentially-delicious recipes. Save the occasional failure and the very infrequent disaster, my adventurousness has been paying off.

As it happens, the only new recipe I made this weekend involved eggplant and feta cheese, so no, it's not a cookie recipe. But that's another story for another day. The cookies I made yesterday are all old favorites that have somehow slipped to the bottom of my mental stack, and ginger spice cookies top this list of wonderful but forgotten cookies. No sooner had I sliced up the crystalized ginger than my ginger spice memories came flooding back. After taking a warm, moist, molasses-y bite, I doubted that I'd ever forget these cookies again.

Some prefer a ginger snap (so called for the sound its thin size and crispy texture allow), but I favor the soft yet dense cookies this recipe produces. If you make them small or bite-sized, as I did, reduce the cooking time by about 3 minutes. One more note: while it never occured to me until just now, I bet these cookies would really kiss you if you added some orange zest to them -- maybe a tsp or so for the whole batch. If you try it, leave a comment and let me know how they came out!

Ginger Spice Cookies from Epicurious; makes about 30.

• 2 cups all purpose flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3/4 teaspoon salt
• 3/4 cup chopped crystallized ginger
• 1 cup (packed) dark brown sugar
• 1/2 cup vegetable shortening, room temperature
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 large egg
• 1/4 cup mild-flavored (light) molasses
• Sugar

1. Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
2. Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
3. Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)