Thursday, January 21, 2010

Leftover Delivery System

You just knew that with all that great food, there was bound to be something left over the next morning. Miss Muffy, being the frugal sort, simply couldn't allow good food to go to waste. She's a cook after my own heart. So what better way to get leftovers from the fridge to the table in a tasty and eye-catching package? Why, the incredible, edible egg of course!
Root vegetable Frittata - a Muffy and Blog O. Food recipe
  • 6 large brown eggs
  • leftover pan roasted root vegetables
  • 3 Tbsp grated Parmesan cheese
  • ½ Tbsp fresh thyme leaves
  • 1 tsp kosher salt
  • ½ tsp coarsely ground black pepper
  • 2 Tbsp unsalted butter
  • 1 Tbsp vegetable oil
Preheat an oven broiler. Set a rack 6-8 inches from the heat source.
Meanwhile, break eggs into a large mixing bowl and lightly whisk with a fork. Add the leftover vegetables, Parmesan cheese, thyme, salt & pepper, and gently stir to combine.
Melt butter and oil in an oven-proof 12-inch sauté pan over medium-high heat until butter stops sizzling. Pour egg mixture into the pan and cook for several minutes while the bottom sets. With a rubber spatula, periodically push the edges of the egg mixture in toward the center allowing runny, uncooked egg to fill in the voids. Once the mixture becomes mostly solid - but still moist - cook 1 minute more, undisturbed, to set the bottom.
Carefully transfer the pan to the oven and broil for 2-3 minutes, or until a light brown crust forms on top of the eggs. Remove from the oven and allow to rest for a few minutes so the frittata cooks through.
Cut into wedges and serve with toast. Dollop sour cream or salsa on top of the frittata for added flavor.
Well, you can imagine what a little egg will do for root vegetables. Take care not to overcook the frittata on the stovetop. Once removed from the broiler, it will continue to cook through for several minutes. If it's overdone beforehand, it will be very rubbery and unpleasant on the plate.
Finally, on Sunday morning with stores in the larder running low, it was time to put the house back together and close it up for the week. But there were still some beautifully ripe hothouse tomatoes and a little of the bread crumb topping from the seared cauliflower. What to do. What to do.
Lightly toast English muffins. Remove from toaster, place a tomato slice in the center of each muffin, top with a slice of cheese (in this case, Jarlsberg), then generously sprinkle the leftover bread crumb topping over that. Broil in a toaster oven until the bread crumbs just start to brown. Serve with extra slices of ripe tomato and strong, black coffee. Pack up the car, set the alarm and head west.
See you next weekend - Blog O. Food

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