Frittata with Wild Rice and Peas

I don't eat leftovers. I try, though - I put them in containers in the fridge, hoping against hope that I'll somehow have a taste for them the next day, but they inevitably just keep getting pushed back until they are so far gone as to be thrown away, containers and all. The problem is, I tend to decide what to cook at the last minute, based mostly on a craving. Once I've made a dish and the craving has been satiated, it'll probably be a while until that particular flavor profile becomes appetizing to me again.

I know, it's weird. But that's how I roll.

There are a few notable exceptions - lasagna, chili, stews and soups, and simple sides like wild rice cooked with peas, which I had last night with some very delicious beef adobo. No leftovers of the adobo, unfortunately, but I made way too much of the rice and pea mixture. Normally I would have just dumped it down the sink (the horror!), but I've been craving a little frittata, so I stuck it in the fridge to use today.

I make my frittatas on the stovetop, without any baking or broiling. Turning on the oven in Las Vegas when it's past a hundred degrees outside is not my cup if tea, you understand. Frittatas are an amazingly delicious way of using up leftover sides - pretty much anything savory would work well. Here's now I made mine.

Three small eggs (Who buys small eggs? Apparently I do. Normally it would be two large eggs), forked vigorously, added to about half a cup of the leftover wild rice and peas mixture. About a quarter cup of shredded mozzerella is added next, along with a dash of water. Mixed well and set aside.

In a small (6" or so) non-stick pan set on medium, drop in a pad of butter or some olive oil and a clove of minced garlic. Once the garlic is just golden, dump the egg mixture in wholesale. Don't be ginger; you want some of the garlic and butter or oil to come up over the sides. Cover tightly and turn to low.

Check every few minutes; just before the very center sets, run a knife around the edge of the frittata and slide it onto a plate. Let it sit for a few minutes to finish setting up. A dollop of cottage cheese and a generous sprinkling of crushed black pepper finish it off.

How to Braise Beef, Lamb or Pork

What is braising?

Lamb braised in red wine and Provencal herbs.

Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. The best equipment to use would be a crock pot, pressure cooker or Dutch oven. LeCrueset makes a range of enameled pots and pans that are good for either the stove or the oven. They work well too.

Whether you choose to use the oven or the top of the stove, you will be pleased with the results. Braising is often used as a way to cook less expensive, tough cuts of meat. The end result is tender and flavorful. Other than great taste and economy, there are other reasons to cook this way.

After searing the meat, the remainder of the cooking time (until sauce/gravy preparation) does not require much attention. Once the heat is reduced, you can go about cooking other things, do some chores or take a break. This is also a plus when entertaining: you have more time for your guests.

Yet another plus of cooking with this method is that the meat tastes great and you also get delicious broth, sauce or gravy. It’s one pot cooking at it’s finest. There isn’t much to cleaning up and anything leftover can be reheated or frozen and reheated for later.

This method of cooking is great for tough cuts of meat but also works well with chicken, fish and/or vegetables. You can braise in a crock pot, pressure cooker, large saute pan or the most often used cooking vessel for braises, a Dutch oven.

Some popular dishes you may have heard of that use a braising technique are osso bucco, pot roast, braised veal & lamb shanks and braised cabbage. You can braise just about any meat, fish or vegetable you want and be as creative as you like with seasoning, but there are some ingredients that are better for braising and some you want to cook using other techniques like grilling or roasting.

9 Simple Steps to Great Braised Meat

1. Season the main ingredient with salt and pepper.
2. Heat a few tablespoons of oil and/or butter in a heavy pan or Dutch oven.
3. Saute meat or vegetables in the pan on medium-high heat until the meat browns.
4. Deglace the pan by pouring broth, beef stock, wine or juice and scrape any pieces of meat that are stuck to the pan and stir.
5. Add cooking liquid (water, stock, wine, juice or some combination) to the half-way point of the main ingredient.
6. Cover and place the meat on the middle of a rack in an oven that has been pre-heated to 350 degrees Fahrenheit.
7. Cook until completely tender. This can range from 1 hour to 6 hours, depending on what you are cooking.
8. Remove the pan from the oven and strain the meat and vegetables out of the liquid.
9. Remove the excess fat floating in the liquid, and then reduce the sauce to desired thickness by cooking it down over low heat until it thickens. Or, make gravy by adding a mix of equal parts fat and flour (a roux).

How to Fix a Frozen Pizza

We've all seen them, heavily discounted in the freezer section of our favorite grocer: simple pizzas, just sauce, cheese and sad little crust. Well, they can be fixed, and are a great, inexpensive alternative to making your own dough.

After finding my delightful little disc of potential, I set about deciding how to top it. I got a sudden and urgent craving for my favorite pasta dish, spaghetti alla carbonara, and with that the plans were set. I decided alfredo would be the perfect sauce, complimented with crispy pancetta and grilled chicken strips.

Crisp three to four ounces of chopped pancetta in a dry pan until crisp. Drain over a papertowel.

The pizza is assembled with grilled chicken strips, slices of fresh mozzarella, the alfredo sauce on top, and the pancetta sprinkled about for good measure. Since these frozen pizzas generally have a bit of sauce on them to begin with, I chose to put the alfredo on top to keep the moisture in.

Cooking time will generally be a bit longer than recommended on the pizza packaging, but I've found that ten minutes at 350 degrees is a good start, then continue cooking just till the cheese is melted and the crust has browned. With the chicken and the alfredo, you can make them yourself or use store-bought, whichever fits your lifestyle better.

Apricot Glazed Hen with Plum and Juniper Stuffing

I love Dave Lieberman. His recipes are beautiful, simple, and interesting. In that spirit I found a recipe of his for Apricot Glazed Chicken, and wanted to try it out. I even tracked down dried plums - almost impossible to find in my area, for some reason - at a roadside stand in southern California. But, as my food plans often go, ingredients changed and processes shifted; I saw Cornish hens on sale at the grocery store, then I found juniper berries for an insanely cheap price. What I ended up with is this, an homage to one of my favorite chefs.

First, preheat the oven to 400 degrees. The stuffing is a mixture of chopped dried plums, juniper berries (eight or ten per hen is all you'll need, crushed under a knife) and chopped fresh sage. Add salt and pepper to taste, then a teaspoon or so of good olive oil to bring it all together. You'll need about a cup of the mixture for each bird you're cooking. Stuff the hens, tie the legs together with cooking twine, and place them in a baking dish.


Meanwhile, in a small saucepan combine a cup of apricot preserves with a few roughly chopped dried plums, five or so crushed juniper berries and a few sage leaves. Heat this mixture over medium heat until liquid. At this point you can add a tablespoon or so of Grand Marnier, an orange liqueur, then remove from the heat and let cool slightly. The glaze will be chunky and rustic - spoon it on the hens, then put them in the oven. Bake the hens for one hour, basting every ten or fifteen minutes. Hens are done when skin is crisp, dark brown and juices run clear when thigh is pierced.


Served simply over quickly blanched asparagus or haricots vert, the rustic juniper and sage flavors combine with the sweet plums and apricot preserves for an unforgettable gastronomic experience. I hope Dave is proud!

Whipped Rice Pudding

The best recipes are often born out of necessity - in my case, it was absolutely necessary that I have something sweet without having to brave the cold, rainy night.

And so, after a brief glance through my pantry, I decided to make rice pudding. I had never made it before, but it turned out sweet and decadent, but still rather light thanks to the whipped cream folded in at the end. Fair warning, this makes a lot of pudding. Keep it in the fridge for whenever the urge for something sweet calls!

Combine one cup of rice with a cup each of water and milk. Cook covered on medium until the liquid is absorbed, about twenty minutes. Add 1tbsp butter, 2tbsp apricot preserves (or any flavor jam or preserve you'd like), and 1/2c heavy cream. Stir well to combine, then let the mixture cool to room temperature.

Meanwhile, beat 1/2c heavy cream until it just begins to thicken. Add 3tbsp sugar and continue beating till it forms stiff peaks. Chill in the fridge until ready to use.

When the rice mixture has cooled, transfer to a large bowl and slowly fold in the whipped cream. This pudding can be served at room temperature, or chilled and eaten later.

How to Blanch Vegetables

I know I know, such an easy technique, but it's amazing how many people out there don't know the right way to blanch vegetables. Blanching is an easy technique that many cooks use to keep vegetables crisp and tender. By boiling vegetables briefly, chilling them in ice water, then reheating them slowly, blanching preserves texture, color and flavor in vegetables like asparagus, green beans, and broccoli.


First, bring a large post of salted water to a strong boil. Drop the vegetables in small batches so the water doesn't lose its boil. Blanch the veggies briefly, two to three minutes (time it!), then immediately remove them from the pot and dunk them into a bowl of ice water. When they are completely cooled, drain them on papertowels.


Now that the veggies are crisp, bright and perfectly cooked, you can reheat them anyway you wish - the simplest way to showcase fresh vegetables is to saute them briefly in a little butter until they are warmed through. Remember, the idea is to reheat them, not recook them.


There you have it, the super simple way to crisply cooked vegetables. No more soggy asparagus, woo hoo!

Cauliflower and Ginger Soup

It's not often it rains in Las Vegas, but when it does I immediately start scrounging around for ingredients to make a light but flavorful soup. This one couldn't be any simpler, and there's nothing like fresh ginger to lift your spirits on a dreary day.

Roughly chop a medium onion and cook in a large pot with a little oil until soft, but not browned. Meanwhile, roughly shop a head of cauliflower, and peel and chop a ginger root. When the onions are soft, add the cauliflower and ginger to the pot, along with two cups of reduced-sodium chicken stock. Add water just until the cauliflower is covered (shown to the left), then bring to a boil. Reduce the heat and simmer, lid on, for a half hour or until the cauliflower is soft. Let cool slightly before ladling the mixture into the blender and blending till smooth.

To serve immediately would be my recommendation. It thickens up quite a bit on standing, so when you reheat it you could add a little water or, better yet, cream to smooth it out.

Asparagus and Beef over Fettuccine

There is an old Roman adage that says the more you spend, the worse you eat, and I believe it wholeheartedly. The most delicious, hearty, soul-satisfying meals can be made with a few simple, humble ingredients. Italians call it cucina povera, and it's the type of food you might find in farmhouses and tiny trattorias rather than in touristy restaurants.

It employs simple cooking methods, seasonal ingredients and a small range of ingredients at a time so that even the most novice cook can turn out delicious results. This recipe is in the spirit of cucina povera - four ingredients, a pot and a pan, that's all you'll need.

The first ingredient, and the star in my opinion, is asparagus. Bring a pot of salted water to a boil. After snapping the woody ends off the asparagus, cut them into two inch sections and blanch them in the water for two minutes. Time it. Then immediately remove them with a slotted spoon (reserve the water in the pot) and rinse in cold water. This stops the cooking process and locks in the green color.

The next ingredient is the pasta. Bring the water in the pot back to a rolling boil and add your pasta. In the spirit of cucuna povera it should be whatever you have on hand, fettuccine in my case.

The next note in this chord is the beef. I used a steak, top sirloin if memory serves, because I got it on the cheap from the grocer. Any cut will work, however. Lightly salt and pepper the steak on both sides then sear over high heat in a large saute pan with a bit of olive oil, a few minutes on each side or until a lovely deep golden brown color. Remove the steak from the heat and let cool slightly before cutting into strips.

Turn the pan to medium, and it's time to bring it all together. Drop the asparagus into the pan along with the last ingredient, the zest and juice from one lemon. I added a bit of chopped garlic at this point, as well - an optional seasoning in this dish, more than an ingredient in its own right. Let it heat through, then add the steak back in. By now the pasta should be just shy of al dente; strain and add to the pan as well. Stir and let the pasta finish cooking for a few minutes, then plate and serve.

There it is, four simple, fresh ingredients combine to create a delicious and satisfying meal. Enjoy!

Chicken with a Mustard Mascarpone Marsala Sauce

This recipe is from Giada di Laurentiis. I followed it more or less accurately, omitting the mushrooms - forgot to put them in my basket at the store, hehe. The next time I make it I'll probably use less mustard and more mascarpone.

Ingredients

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

Directions

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Roasted Eggplant and Feta Pizza

Eggplant holds an esteemed place in many Mediterranean cuisines—caponata from Italy, ratatouille from Provence, moussaka from Greece, baba ghanouj from all over the Middle East, and myriad hot and cold dishes from Turkey, where eggplant is the king of vegetables.

As an homage to the king, this pizza brings together my favorite parts of many different cuisines - feta from Greece, herbes de Provence, and roma tomatoes. I don't use sauce for this pizza, as the eggplant provides plenty of moisture. The trickiest part, if you could call it that, is preparing the eggplant.

Take a large eggplant (I got mine for $.74 at Fresh & Easy) and slice it thin, about 1/4" thick. Place the slices in a colander and salt liberally on both sides of each slice. The salt will pull the moisture out of the eggplant and collapse its spongy texture, taking away any chances of a soggy or slimy pizza. Set the colander over a bowl and let the eggplant drain for a good hour, then rinse well to remove the salt and dry thoroughly.

Lay out the slices on a baking dish and season lightly with salt and pepper. Also sprinkle on some herbes de Provence. This is my go-to seasoning for meatless vegetable dishes; it is thyme-heavy, and the hint of lavender brings an amazing kick to veggies like eggplant. It's distinctive without being overpowering, so you'll find it enhances a wide variety of foods. Rachel Ray has nutmeg, I have herbes de Provence.

Roast the eggplant at 350 degrees for ten to fifteen minutes, until they are tender. Remove from the oven and set aside. Turn the oven to 450 degrees and begin assembling the pizza.

You can make your own dough (a great tutorial can be found here), or use a premade dough. Either way, make sure you let it sit at room temperature for twenty minutes or so before using. The form your pizza takes is up to you - if you have the gumption, by all means roll or toss your way to a perfect round. Inspiration before propriety is my motto, however, so I usually just plop the dough onto a lightly olive oil-sprayed cooking sheet and start forming it into a rough rectangle with my fingers.

When you have the rough shape you like, lay the eggplant down on the dough, overlapping the edges. The additional toppings you add are at your own taste - I sliced roma tomatoes and part of an onion, but you could add mushrooms, grilled chicken, whatever makes it the perfect pizza for you. Sprinkle liberally with feta cheese and bake for ten to fifteen minutes, or until the edges are a golden brown. Let the pizza cool slightly before cutting and enjoying.

Everyone likes pizza - have fun and make it your own!