I am super sore from the gym having upped my working out-age to 5 days a week. Today was a 2.5 hour session. With that I am making something with less carb than I normally consume, not that I am giving up carbs anytime soon. Really I had 2 huge heads of cauliflower in the fridge and needed to make some room, so I decided to sub a cauliflower purée for polenta. I roasted some mushrooms and asparagus and topped with poached egg for some color and protein and voilà, another easy dinner. Oh and I didn`t do an On Deck because I was too busy at work.
I am finally making the frittata that I saw on emmycooks blog. I made some changes by lightening it a bit and adding some more veg, but this was for no other reason other than preference and not wanting to bust open a single serve yogurt for this. Hers looks amazing as is!
I roasted my cauliflower the other day so this was pretty speedy.
I started this and left it to the husband to watch while I went to the gym so this is not very picture heavy. Jeez I hurt from the gym. Anyhoo. This is fairly healthy and does not feature a kale salad which I am obsessed with at the moment but the husband is pretty meh on. I did a simple salad instead. It`s pretty healthy, gluten free and easy to put together. If you already have the rice cooked, it will speed up your time. I cooked extra rice to use in some stuffed mushrooms later this week.
Since it is New Year I am starting with something I found at the beginning of 2011 when I started my ban on take out. Of course it is a Jamie Oliver recipe because he was my starting point for finding new recipes. Prior I was only cooking from my head and looked at cooking blogs as inspiration, but to follow a recipe – I thought that it meant that I couldn`t cook. Yeah, it is stupid. To pair, I am doing a bit fancier than my standard simple salad and making this kale caesar that my friend David made for xmas eve dinner that I thought was pretty great. Luckily he texted me the recipe – a term I am using loosely here – about a half hour before I was about to start.
We also have a 1993 reserve Veuve Cliquot to drink that we have been holding and it is time. I was too sick to drink it on xmas, and last night we stuck with reserve cava as we were going out drinking at the bar with a friend so it seemed wrong to open at 8:30 and slug prior to going out. Our pre-night out meal was cheese plate, spanish almonds and the cava which we shared with my friend Delphine who we spent the holiday festivities with us.
I admit to making an almost total error in making this tonight, but luckily quickly caught it and was able to correct. Also, I modified it to lighten the calorie load by using skim milk. I also swapped 2 egg whites for 1 whole egg, but that was only because I had used 2 yolks in the dressing and didn`t want to trash them.
I had this super amazing caramelized onion tortilla in Madrid at Juana la Loca a couple years ago and had to recreate it. My first attempt was a fail. It tasted good, but I had never caramelized onions before and did not realize how much they would shrink. The original recipe is all caramelized onion bound by a bit of egg. I only used 2 onions. Ok, so it was more of a tortilla with caramelized onions instead of a caramelized onion tortilla. It was still good and it was my first time at the caramelized onion rodeo, and luckily I had done a test run fail prior to making it right for my big recreation of Madrid tapas at a subsequent dinner party I had planned. To get this right, you need at least 1 1-1/2 onion per egg. At least.
Fast forward 2 years and caramelized onions are a sorta pantry staple. You can make a whole mess of them when you have a couple hours and freeze them. Use them in this, make a fast soup, pizza, a tart – wherever – they are that good.
This tortilla is not a recreate, it is a riff. I decided to add a bit more veg – spinach and potato – and some cheese. I also did not flip it nor did I mix it all together like a traditional tortilla, for the Juana la Loca version, I did mix all together. Anyhoo. Feel free to leave the cheese out if you want it dairy free.
This is a fast post for a fast meal. I made some things that had leftovers that were perfect for a fritatta, though really this is more of a Spanish tortilla, for sake of ease, I`m calling it a fritatta. You can really use anything in a Fritatta. It’s just eggs baked with stuff. Super simple and speedy other than the 45 min or so in the oven. But this took all of 5 min to get prepped.
ZOMG! Seriously. Make this. This has been on my deck for a while now. I had something similar in Buenos Aires in August that I wanted to recreate. I really really like trying to recreate food had while traveling. While I will never ever attempt or try or claim my Arzak items, I’ve been pretty ace with spanish tapas and Spanish Moroccan food, particularly stuff had in Madrid. I think that is why I like going there so much. It always leaves me with something or two to recreate at home.
Anyhoo, so I wanted to make this starter dish I had at Demuru. It really was all I could eat even though it was a starter and I left my main virtually untouched. It was all creamy mushroomy goodness with an egg baked and poached inside. I can make that!
But first I needed individual baking dishes. That was harder than it sounds. I just wanted nice ones that were not fugly. And then what size? 6 oz, 8 oz, gah. I no know! I settled on these from Crate and Barrel . They were well priced and at least white. Then I just put off making for fear I’d do wrong. Dumb.
So yeah, I finally made it and it was super. This would also be a great easy starter for a dinner party done in small ramekins with one egg. It looks fancy, but is way easy.