Italian Cuisine - Frittata with Bacon, Potatoes, and Greens

If perhaps you happen to no longer know, a frittata is rustic Italian omelet-like mixture. The main difference between an omelet and a frittata, is an omelet is cooked on the stove and served flattened, but a frittata is merely partially cooked on the range top and completed under a broiler (or sometimes oven), and dished up sliced into wedges. What is a "flattata? inch 2 weeks. made-up, Italian-sounding word. The brand new pan We used was a lttle bit bigger than the one We use (12-inch vs. 10-inch), so when I chopped it, it looked much flatter that I expected... it seemed like a, well, flattata. Among the fun things about cooking, and creating recipes, is you arrive at name them anything you want; no matter how ridiculous. Therefore, this was deemed the "Frittata Flattata. "

Just like omelets, you can use almost anything during these, but this classic combo of bacon, Swiss chard, and potatoes I used is highly recommended. Bye how, I don't want one to think of this as a breakfast item. It's a wonderful food anytime of the day or night. You'll notice me mention my Grandpa at the end of the video. He used to make frittatas quite often, but rather than concluding it under the broiler, he would cook it halfway, then put a plate on top of the baking pan, flip it over and slide it back again in the pan to cook the other area. Sometimes it would adhere, and only part would "flip, " and strategy the hot oil would drip on him as he performed this to some degree high-risk maneuver. It was during these occasions that we learned all the really good Italian curse words I still use to this day. Enjoy!




 Ingredients:
8 eggs
6 strips bacon
1 clove garlic
1 potato
1 bunch Swiss chard
1/3 cup grated parmesan cheese
1/2 tsp red pepper flakes
salt and black pepper to taste

Lemon Soufflé Pancakes - Beat it, just beat it!

I used to be recently commissioned to do a video recipe trial for About. com on the topic of "folding. " Of course, this culinary strategy is most commonly preformed when bringing out egg whites into some form of batter. I was heading to exhibit "folding" using some sort of souffl? formula, but since I already had a cheese souffl? recipe clip on the blog, I decided to make use of it on something much more common, the very humble pancake.
Every homemade hot cake recipe, and almost every store-bought mix, calls for eggs. In almost every case the eggs are simply mixed into the batter and the formula depends on the baking natural powder to help make the pancakes rise. This is usually fine, but if you use the little extra step of distancing the eggs and conquering the egg whites, you will make "souffl? inches pancakes that will surge to an entire other level... literally. By "folding" in the stiff egg white wines, you are introducing thousands of tiny air pockets that expand when the pancake is flipped. While you will see in it, the site of the pancake rising in the pan is genuine magic. Well, actually really pure physics, but people like magic better than physics.
So, I'm not sure if this sounds a "folding" video with a reward pancake recipe, or a pancake demo with a bonus cooking technique included. But, who cares, most likely making souffl? pancakes! By simply the way, this strategy will work for any pancake mix that calling for eggs. Enjoy!

Substances: 3/4 teaspoon lemon happiness 1 tablespoon baking dust 1 teaspoon salt one particular tablespoon sugar 1 tea spoon lemon juice 1/4 tea spoons baking soda 1/3 glass vegetable oil 2 mugs milk 2 eggs, seperated

French Toast - The Fancy Brunch Restaurant Style

So, you think you know how to make French toast? Maybe you beat a couple eggs, a splash of milk, a quick dip, fry it up in some butter, drizzle with a little syrup? Sounds pretty good, and for 95% of the world that is what they consider "French Toast." But, if you want truly amazing French toast, give this classic restaurant method a try.

The main difference is the bread is sliced thicker, it's soaked in a custard batter (really, really soaked), and then after being brown slightly in a pan, it's baked. That is the real secret. The baking cooks the custard inside the bread and gives it an unbelievable texture. The outside is crisp and golden, and the contrast between the two is magical. The problem with just pan-frying is by the time the inside is really cooked, the outside is too dark and bitter. You can use thinner bread, of course, but then you don't get the same creamy, custardy, almost bread pudding-like texture, as from the thicker slices. Give this a try. The one extra step of baking it is sooo worth it. When you bite into this, I'm sure you'll agree. Enjoy!



Ingredients:
6 thick slice of French bread
2 eggs
1/2 cup milk
pinch of salt
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp allspice
butter for frying
maple syrup?

 

Scrambled Eggs – This is still a test…a soft, creamy, delicious test

Well, I’m still testing, and learning, and fumbling around with the new A/V equipment and software, but at least you can see an actual edible recipe during this experiment. I decided to do some very basic scrambled eggs.

First of all, my sister-in-law Nina requested an eggs demo, and secondly I wanted to see how much better quality the quicker stirring motions would come out verses the old camera. So, this is still officially a test video, so go easy on the comments… I’m getting a real microphone today, and still don’t have Photoshop on the new MacBook to do any decent screen shots with. Anyway, enough excuses, on to the recipe.

I’ve heard Chef Gordon Ramsey say that when he wants to test a young cook’s skills, he has them scramble a couple eggs. He wants to see if they are going to produce a plate of rubbery yellow clumps, or a smooth, creamy, custard-like delicacy. Today’s clip will hopefully show you how to produce the later. Speaking of Chef Ramsey, I’ve included his scrambled egg video recipe below mine. He goes into much more detail than I do (hey, I said this is just a test), so check that clip out also. It’s from a series he did a while back, and he’s quite different from the screaming maniac that you see on Hell’s Kitchen. There he is paid good money to curse and make people cry. On his “real” cooking shows from the BBC, he is a very good teacher and well worth watching.

A few key points before you watch; do not beat your eggs, do not salt the eggs until their cooked, and do not cook on high heat. If you’re going to add cheese, do it near the end when you add the butter. The rest of the tips you can catch while you view the clip. Oh, and serve on a warm plate!!

For larger groups you’ll need a larger pan of course, but the same technique will work; it will just take a bit longer. Also, make sure you have some heat-proof silicone spatulas around. As Alton Brown might say, “melted rubber is not good eats!” Enjoy.



Ingredients:
2 large eggs
salt and pepper
2 tsp butter
fresh chives

 

Smoked Trout Spread with Watermelon Radish – Who needs talent when you have cool ingredients?

I like smoked salmon. I really do, but I’m bored with it. Been there, done that…although I decided not to get the t-shirt. So, while shopping last weekend I put down the smoked salmon and picked up a smoked trout filet. In almost any store that sells smoked salmon, you’ll also most likely see a package of smoked trout. This under-used product produces quite a nice smoked fish spread, and can be used in any way you’d use smoked salmon. In fact, many prefer the slightly sweeter and more subtle flavor.

I think you’ll also enjoy the interesting watermelon radish garnish I came up with. This radish is very common in the better produce markets in California, and I hope you are able to find some. Now, I’m not saying I’m the only chef that has thought of using black sesame seeds to make it look like slices of watermelon, but since I haven’t seen anyone else do this, I’m taking credit!



Ingredients:
4 oz smoked trout
2 sprigs fresh tarragon
1/2 lemon
1 cup cream cheese
black pepper and cayenne to taste
watermelon radish (or regular radishes)
black sesame seeds

Smoked Salmon “Gravlox” Part 2 – It worked!

Alright, you watched us prep our Smoked Salmon “Gravlox” in Part 1, which was basically a simple salt/sugar curing mixture. We turned it over after 1 day and it stayed in the fridge for a total of 48 hours (that’s 2 days if you’re a contestant on “Are You Smarter than a Fifth-Grader). Also, remember, we added some smoked spice to the salt mixture so the final product would have a slight “smoked salmon” taste.

I really hope you give this a try. It may seem a bit scary curing your own fish, but it's been done for centuries and besides, like I said in Part 1, smoked salmon and Gravlox in the gourmet stores are really expensive. I didn’t give any serving suggestions. Did you need any? However you currently consume your smoked salmon will work for this house-made version. Ladies and Gentlemen, start your bagels. Enjoy!

Safety Note: Since this has been cured with salt, it will keep, tightly wrapped, for several days in the fridge. But, as the old joke goes, if you need to keep it longer than that, then it wasn’t that good. Believe me, this will disappear quickly.

Smoked Salmon “Gravlox” Part 1 – From Cradle to Grave

Gravlox, or Gravlax, as it is also spelled, has a very interesting translation. It was originally made by Scandinavian fishermen who coated the salmon with a salt and sugar mixture and buried it in the sand to "cure." So the term Gravlax comes from the word “grav” which means grave, and the word “lax” which means salmon. So there you go, with trivia like that, you’ll kill at that next dinner party!

Now, what I’m trying to do in this demo is to use the classic Gravlox technique, but use a smoked salt in the curing mix to achieve something that will be very close to the store-bought, and VERY expensive, smoked salmon. Lots of people try to smoke salmon at home, but they are using a high-temp smoker which basically just produces cooked salmon with a smoked favor. Now there’s nothing wrong with “hot-smoked” salmon, but what I’m after is that soft, buttery texture of the “cold-smoked” salmon that is sold commercially. I think this just might work! Anyway, check out part 2 and in a few days I’ll show you the results. I will be selling my smoked paprika salt on the site soon, but until then you can use the ingredients I’ve listed below.

Safety Note: If you are worried about eating “raw” salmon, relax. This is technically raw, but “cooks” as it cures in the salt and sugar mixture. Also, you bought top-quality salmon, of course. To be really safe, you can buy frozen wild salmon and thaw that; the freezing process kills any chance of dangerous parasites, etc. By the way, that’s why many Sushi Bars actually use pre-frozen fish.

Ingredients:
1 pound fresh salmon, skin on
3 tbl sugar
3 tbl kosher salt (yes, regular salt will work)
1 tbl smoked paprika (or if you like spicy try Chipotle)
1 tbl black pepper
cheese cloth