This is a simple sandwich with only 4 ingredients. It is a change from my usual fare that I have for lunch.
2 large eggs
1 heaping teaspoon of salsa arrabbiata (recipe is included on this blog)
2 or 3 slices of processed cheese or provolone
2 slice of good rye bread
Add the salsa to the middle of a small bowl and then add the eggs to the same bowl. Beat the eggs and salsa together.
Preheat a small skillet on the cooktop. I use a 6" cast iron skillet. Pour the egg mixture into the skillet and cook at low heat until bottom of mixture sets. Then transfer the skillet under the oven broiler.
Watch to see when the mixture has been completely set. It takes only a few minutes. Remove the skillet from the oven. Set the skillet down on a pot holder or trivet.
Slice the frittata in half and place the halves on a slice of rye bread. Position the 1st half so that the 2nd half of the frittata does not completely overlap the 1st half. Lay the cheese slices on next. Then cover the cheese with the other slice of bread.
Now you can eat the sandwich.
Friday, April 15, 2011
This recipe is a variation on a theme. The surimi costs about $2.67 per pound. Compare that price with those prices for fresh fish at any fishmonger's counter.
15Apr11 – Income Tax Day
15Apr11 – Income Tax Day
½ tsp. curry powder
½ tsp. ground mace
2 small onion (golf ball sized), diced
1 or 2 garlic cloves, sliced
1 celery rib, diced
1 14.5-oz. can of diced tomatoes, liquid drained and reserved
2 Tbs. flour
Drained tomato liquid and water to make 2 cups
Heaping baby spoon chile powder
1 cup of frozen corn
1 lb. surimi, torn by hand
Heaping ½ teaspoon Italian seasonings
Kosher salt, pinch
1 12 fl. oz. can evaporated milk
Water from rinsing evaporated milk can
Heat the canola oil in a tall sauce pan, and add curry powder, mace and chile powder when oil shimmers. Add onion, celery and then garlic when onion is translucent.
Add flour briskly whisking it to make a roux. Add the tomato liquid and water mixture a little at a time allowing the roux to thicken and adding water as needed.
Add the corn, drained diced tomatoes, chopped surimi, salt, and evaporated milk plus water swirled in the milk can. Bring heat to a simmer for several minutes. Serve.
THIS ALSO WAS A GREAT TASTING SOUP to be made again
Friday, April 8, 2011
The original recipe was given to me by our eldest daughter. It did not contain cumin and coriander. I like my hummus more savory than she does.
The immersible blender really helps create a smooth dip. I try not to waste any of the finished product and the blender works well in wide mouthed plastic containers like those in which soup is purveyed by Chinese carryout kitchens.
Sweet Potato Hummus – Amended Recipe
Recipe my way made 05Apr11
1 15-oz. can of chickpeas, rinsed
1 garlic clove, peeled and microwaved for 30 seconds
1 sweet potato, baked and peeled
½ cup of olive oil
½ tsp. ground cumin
1 tsp. ground coriander
Puree the chickpeas, spices and garlic with immersion blender in a plastic container* recycled from Chinese take-out. Add the sweet potato flesh and process drizzling the olive oil in the mixture while the blender is running. Serve with crackers or tortilla chips.
* Use of the plastic container avoids the need to transfer the mixture.