Headed to mexico... in this get up. Hand painted. Last year. Remember? Still rad. Happy Halloween Kiddies.
Sunday, October 31, 2010
Sunday, October 10, 2010
Its Really ALL ABOUT THE BACON here. I am an obsessive frittata maker. I make 3 or 4 a week. Clean out the fridge and make a frittata...anything goes and the combinations are endless. Today I had some uncooked bacon strips I saved from yesterdays breakfast. The bacon fat not only adds immense amounts of flavor but it leaves your pan completely clean. Love that grease. Everyone wins.
Potato Tortilla Frittata w/ Bacon and Ricotta.
5 strips raw bacon
2 shallots chopped
1/2 yellow onion chopped
2 carrots chopped
3 cloves of garlic minced
1 yukon gold potato diced
6 eggs (farm fresh always best)
4 oz goats milk ricotta (or cows milk ricotta)
1 tbsp chopped tarragon
salt to taste
pepper to taste
10" pan - stove top to ove (stainless or seasoned cast iron)
2 quart sauce pan w lid
good sharp knife
-preheat oven to bake at 425
-10" pan on stove at medium heat.
-when the pan is hot.. lightly oil the pan and fry up the bacon strips - release the fat.
-while the bacon cooks..
-boil water in a 2 quart saucepan with lid. add pinch of salt.
-once the water boils add the diced potato and boil until tender when pricked with a fork... 5-6 mins ish -remove from water and set aside.
-once the bacon is lightly browned and crisp remove from pan and set aside.
-leave the fat in the pan on medium-low heat.
-add the shallots and onions to the bacon fat in the pan and cook on medium-low heat until they become translucent and tender. 5-8 mins.
-add the chopped celery, carrots, a tbsp of olive oil, and salt and pepper to the pan turn up to medium heat and until tender and caramelization begins. 6-8 mins.
-add the minced garlic, diced boiled potatoes, a tbsp of olive oil, salt and pepper and saute on medium-high heat until everything is lightly browned and caramelized. 5-8 mins. while waiting...
-chop up the bacon that has been set aside into baco bit size crumbs.
-crack all six eggs into a bowl - whip with a fork and then whisk until foamy.
-add chopped bacon bits, tarragon, and ricotta to the eggs and fold in.
-scrap the bottom of the pan with a wooden spoon removing anything that is stuck and turn everything in the pan over before adding the egg mixture.
-add the egg mixture to the pan and before the egg sets mix everything in the pan using your wooden spoon to release bits stuck to the bottom. This ensures a good crust which is easy to remove from the pan later.
-cover and cook over medium heat for about 5-8 mins until edges set..
-place pan in preheated oven at 425 for 10-13 min. or until top is lightly browned.
-remove from oven and allow to cool for 5-10mins. cut serve eat!