One of my favorite things to see at a restaurant is a good macaroni and cheese dish that’s baked in individual cast iron dishes. The cast iron distributes the heat well so the mac and cheese is baked evenly and the edges are really crispy and delicious.
The problem of course is that I don’t have any mini cast iron dishes laying around to bake my mac and cheese in.
But I do happen to have one really large cast iron skillet that I figured would work just as well! You could put a ton of add-ins in this dish to make it your own. Lobster? Poblano peppers? Go crazy. I kept this version pretty standard though.
This is just a quick post because I have some 4th parties to attend and you probably do as well (assuming you’re in the U.S. of course). Anyway, I came up with a fun idea for a quick frittata a few days ago. There’s actually not much too it and the photo above pretty much shows everything you need to know to make it.
6 eggs, beaten 1/4 Cup cream or milk Salt and fresh cracked pepper 1 Tablespoon butter 3 ounces goat cheese Cherry tomatoes (you obviously just need a few) Assorted peppers. You could use all the same color, but I like the varied colors.
1) Pre-heat your oven to 350 degrees. Whip your eggs together with your cream and salt and pepper.
2) Add the butter to an oven safe pan over medium-high heat. I used an oven safe 12 inch non-stick skillet, but you can use any pan that can go from stovetop to oven. Obviously, the smaller pan you use the thicker your frittata will be.
3) When your butter is melted, add your eggs and cook for just 30 seconds until they start to set. Then take them off the heat and dot the eggs with goat cheese. Festively arrange the peppers and tomatoes to look like firecrackers!
4) Finish the dish in the oven. It should take no more than 10 minutes to set up.
5) Serve immediately. If you use a good non-stick pan, you can slide the entire frittata out of the pan onto a cutting board for serving.
Pre-heat your oven to 350 degrees. Whip your eggs together with your cream and salt and pepper. While your oven heats, add the butter to an oven safe pan over medium-high heat. I used an oven safe 12 inch non-stick skillet, but you can use any pan that can go from stovetop to oven. Obviously, the smaller pan you use the thicker your frittata will be.
When your butter is melted, add your eggs and cook for just 30 seconds until they start to set. Then take them off the heat and dot the eggs with goat cheese. Festively arrange the peppers and tomatoes to look like firecrackers!
Then finish the dish in the oven. It should take no more than 10 minutes to set up.
I ate mine with some hot sauce, but I guess the american thing to do would be ketchup?
Congratulations America for making it yet another year!
On your birthday this year, I will definitely be:
2) Drinking beers
3) Blogging (Dork alert!)
4) Tailgating for a baseball game
5) Watching soccer (maybe not so American)
Things I will definitely not be doing:
1) Going anywhere near a place of tourism in DC.
2) Taking the Metro anywhere. For any reason.
3) Going to a baseball game. (Not in the mood to brave heat and crowds this year.)
The Write-in Poll
In honor of having, you know, independence, I’m not posting a poll this week. Instead I’m giving you all free reign. Write a comment with a dish you’d like me to try out and I’ll pick one at random from the comments to make!
Should be fun! Go easy on me!
And some good links for the 4th of July Weekend!
Taco Dip – If you’re going to a BBQ this weekend and need something quick and simple to bring, this taco dip looks really good. Impress your friends and lovers with your dip-making abilities. (@ Brown Eyed Baker)
101 Fast Recipes for Grilling – If you’re at all at a loss as to what to cook this weekend on the grill, look here. Meat lover, fish lover, vegetarian… Bittman covers all the bases. There are so many good ideas in this article that it could easily keep a griller busy for the rest of summer. (@ NY Times) (PS. Pretty sure it’s a fake grill in the photo. I’ve never seen coals like that!)
I knew I was probably getting into trouble when I put arancini on the list for last week’s poll, but I couldn’t help myself! I also couldn’t think of too many other foods that were round.
It’s not really the most summer-y dish in the world (hot oil, hot stove, hot risotto), but I wanted to try to make this version as summer-y as possible. So I came up with the idea of folding in fresh corn into the risotto. It gave it a wonderful sweetness.
Now, I’ll be completely honest. I’m not sure that I would ever make this just to make arancini. The risotto is fantastic on it’s own. So I’d encourage you to make that as a meal, but maybe double the batch, and then make arancini with the leftovers the next day or something!
I bought a loaf of bread a few weeks ago. This is noteworthy because I very rarely do this anymore. It’s become such a normal part of my weekly routine to mix up some no knead bread that I rarely have to buy the stuff. But occasionally, I still like to try new loafs.
The loaf I happened to pick out one day was lightly covered in a random assortment of seeds. It was totally good. But I figured that I could ramp up my own version of it and cram a ton of different seeds into and on top of the bread.
I wanted to make bread out of bird seed basically.
Not only did this turn out to be pretty easy, but it was maybe the best loaf of bread I’ve baked all year.
Sometimes the marketing that companies use to sell products, especially when it comes to food, just makes me steam. Today’s Guess The Food is chalk-full of random marketing gimmicks that are supposed to lure you into purchasing the product.
I really like this Guess the Food mainly because it’s not some super-extravagent thing. It’s an everyday product that’s probably in millions of homes. It’s also not necessarily terrible for you, but it’s not as good for you as you might think.
As with anything, the real purpose of these posts isn’t to vilify any one company but just try to convince people to get in the habit of checking labels and reading ingredients.
Let’s dive in and see what we can find out!
The Marketing Red Tape
This product has three selling points listed in bright red tape along the back of the label. See?
You’re supposed to notice these benefits and BUY BUY BUY. Let’s talk about each one specifically:
Many moons ago Betsy and I went over to one of her law school friends’ house for a dinner party (Hi Nyasha!). Her friend happens to be Jamaican and she made a lot of traditional Jamaican cuisine for the party. Pretty much everything that was served at the party was completely new to me. It was also very tasty so I asked if she wanted to come over and reveal her Jamaican secrets to me (and you).
Sometimes I get into a food rut and it’s things like this that can totally snap me out of it. We used some ingredients and techniques that were completely new to me. I’ll do my best to describe them all for you and give you some pointers in case you want to venture into the Jamaican cuisine world.
HINT: You do want to venture into the Jamaican cuisine world.
The dish we decided to make, and by “we” I mean “her”, was a dish called “Ackee.”