May 15th, 2010 §
When it comes to movies that make me insanely nostalgic, Dazed and Confused ranks in the top 5. Not that I ever did anything remotely as fun as get caught by the police for hanging out on the 50-yard line at 3 in the morning. (The only thing I got caught doing late at night was watching 120 minutes or talking on the phone.) Really, the only thing I have in common with the high schoolers in that movie is the fact that I went to high school in Texas. But, the tone of the movie sends me right back to 1994. (I know, it takes place in the 70s, but can you watch anything with Joey Lauren Adams and Mila Jovovich and Parker Posey and not feel transported back to the 90s?)
My pals Anastasia and Tim also really like that movie. One year they made joint New Years resolution to be “more like McConaughey.” As in Matthew McConaughey’s character, Wooderson. That kind of resolution is so awesome Andrew and I co-opted it for ourselves and now remind each other to be more like McConaughey whenever we need inspiring to be, well, more like McConaughey: relaxed and not so worried about how things are going to turn out.
I repeated this mantra to myself this morning while attempting my first frittata. Tim and Anastasia had us over on Thursday and Stas, who I learned used to work the omelet station at McCalester College, made us a really delicious dinner of vegetable frittata, fried potatoes, and fruit salad. I was inspired and asked for tips. Her advice? “Use a lot of butter.”
So, I did. And it worked! (I also read up in Joy of Cooking on the art of making omelets and frittatas, which I think also helped.)
I know that the frittata looks really yellow in these photos. That’s because I made it with farm fresh eggs I got at the farmer’s market today. So exciting.
Mushroom and Herb Frittata
Serves 2
Ingredients:
5 eggs (get the fresh!)
1 Tbsp fresh chives, chopped
1 Tbsp fresh thyme
1 Tbsp fresh basil, chiffonaded
6 mushrooms, sliced
1 1/2 Tbsp butter
1 1/2 Tbsp olive oil
salt and pepper
Preheat the oven to 350F.
Heat the 1/2 Tbsp of butter and oil in a 10-inch, oven-proof skillet and saute the mushrooms. When they’re finished remove to another dish and set aside. Wipe out the skillet and heat the rest of the oil and butter over medium heat.
Beat the eggs and add a pinch of salt and pepper. When the butter is melted, pour in the eggs. With a rubber spatula, push the eggs around as they begin to cook to help keep them fluffy. Sprinkle the herbs and mushrooms over the top. Then, allow to set.
Once they begin to set, slide the spatula around the edges to make sure the frittata isn’t sticking. Place in the oven to finish cooking.
When my frittata was finished, I removed it to a plate and sprinkled chive flowers over the top for garnish. I also had some leftover queso fresco that needed to be used, so I crumbled and added it.
Slice with a pizza cutter and serve.
May 14th, 2010 §
Whenever I have a day off, as I do today (and every other Friday thanks to a flexible scheduling option at my work), I start the day with a wish list. I used to call it a “to do” list, but eventually learned that to do lists only cause disappointment and guilt. With a wish list, you don’t really have anything that you have to do, rather things that you would like to do. Sure, there are priorities, but you can just note these with a cute little star (or a heart or any shape of your liking). These are the items you tackle early in the day. But if you get through one thing on your wish list, you have reason to be proud.
I like to include things like “shower” and “get dressed.” Those things have yet to be accomplished today, but I did pay bills and make the bed, so I’m good. “Blog” was a starred item (“shower” and “get dressed” weren’t). I even made a perch for the cat under a window that looks out over the back yard (she kept climbing to the top of our refrigerator to look out a different window into the back yard) and made a cornbread with sesame seeds and grated carrots (whoa). It’s not been the kind of day I was planning when I got up this morning, but it never is. (Perhaps I’m a little overambitious with my plans for daily 5-mile runs and 5-course meals. I’m just kidding about the 5-course meals.)
The moral of this personal ramble is that if you’re a list maker like I am, stop calling them to do lists. Write “wish list” at the top and notice how much more enjoyable it is to write it and check things off of it. Oh, and you should add to it: “Find garlic scapes” and “Make garlic scape pesto.”
I didn’t see any garlic scapes at the farmer’s market yesterday (my first visit of the season!). But I expect to see them soon. Last year, my friend Nadia was working on a farm for the summer and let me go through and pick all the scapes I could handle from several rows of garlic. I filled my arms with them and set about finding what to do with so many. Fortunately, Dorie Greenspan published a recipe around the same time for garlic scape pesto on her blog. I made several batches and used it many ways, on toast with a sprinkle of parmesan cheese, as a pizza topping (with fresh mozzarella), tossed with pasta, and (my favorite preparation) tossed with roasted potatoes. Seriously, try it with potatoes. You might even grill them first. Do you like sour cream and onion potato chips? You won’t after this. Because this is so much better that those stupid things will disgust you after you’ve had roasted potatoes and this garlicy pesto. The chips kind of have the same flavor idea, but the roasted potatoes and pesto are actually ideal.
So, try this. I’m not usually so pushy with recipes, but I have to be with this recipe. It’s crazy simple and crazy delicious. (Like Mr. Pibb and Red Vines.)
(Too bad these photos aren’t a little better…)
Garlic Scape Pesto
from Dorie Greenspan
Makes 1 cup
Ingredients:
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan
1/3 cup slivered almonds
About 1/2 cup olive oil
Sea salt
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt.
If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.
May 13th, 2010 §
When I opened my computer tonight, I got a cruel reminder from iCal: Today was supposed to be my graduation day. It seems odd that I had to make the decision not to finish my thesis back a couple months ago when graduation wasn’t until today. It sucks, for sure, especially seeing some students who started after I did finishing up so quickly. Granted, they’re not married, have much different obligations than I, and chose different programs (programs with summer and J-term classes). But it still stings to think that I am going to take yet another semester before I’m finished with this stupid degree.
Funny enough, I’d been thinking about school this morning and was even inclined to peruse through a local college’s website looking at MFA programs. Andrew was not amused. I suppose it would be best if I finished one graduate program before moving onto the next.
I think the reason I love to be in school, doing actual course work rather than independent projects such as writing a thesis or studying for oral comprehensive exams, is that each semester is another timed challenge and adventure. Ironically, with such set parameters (deadlines and assignments), I feel more free to pursue what I’m interested in. Semester-long courses are like excuses to do what I love. Academia is sheer luxury for me, even when I’m frustrated with the amount of reading and writing I have to get done in such a short amount of time.
When I was in the midst of churning out my thesis and studying for comps, I’d fantasize about what I’d do with all my free time were I not writing and studying for 12 hours a day. I don’t recall what I came up with, but I do know what I have been doing at night when I get home from work and it is not the stuff of fantasy. So, I decided I’d sign up for a mandolin lesson in June. Now I just have to find a mandolin.
Now would be a good time for me to transition into a recipe that requires the use of a mandoline…
Rather, I have another taco recipe, which I suppose you could use a mandoline for.
Zucchini mushroom tacos are a fave around here. They’re spicy, smoky, and healthy. They’re especially great if you have a bumper crop of any kind of summer squash in your garden. I like to eat the filling on its own or with a side of rice. I’ve made these tacos in the fall with butternut squash and mushrooms, and while a very different filling, they were still really delicious. In other words, this is a really good recipe to play around with.
Zucchini-Mushroom Tacos
from Mexican Everyday
(Serves 4)
Ingredients:
1 1/2 Tbsp olive or vegetable oil
1 medium white onion, sliced 1/4-inch thick
3 oz mushrooms (Your choice on the variety. White mushrooms work fine.)
1 15-oz can diced tomatoes, drained
1 canned chipotle pepper, seeded
1 1/2 tsp adobo (chipotle canning sauce)
2 medium zucchini, cut into 1/2-inch cubes
Salt
1/2 to 3/4 c crumbled queso fresco
12 warm corn tortillas
In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring until it begins to soften. This should take about 2 minutes. Add the mushrooms and cook for 2 more minutes until their liquid has evaporated and they begin to brown.
While the mushrooms are cooking, pour the tomatoes, chipotle pepper, and adobe into a food processor or blender and process until smooth.
When the mushrooms are ready, add the tomato mixture and cook, stirring regularly, until it thickens (about the consistency of a tomato sauce). Add the zucchini. Continue to cook, stirring occasionally, until the zucchini is cooked through. This should take about 8 to 10 minutes. Taste and season with salt.
Serve with warm tortillas and garnish with the crumbled cheese.
Rick Bayless’ original recipe includes the option of adding chorizo. If you’d like to add this, cook 4 ounces of fresh Mexican chorizo (casing removed) until it’s crisp. It works well as a garnish. Another option is to chop up 4 slices of bacon, fry until crisp, and sprinkle on the tacos. I prefer just to use cheese.
