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Sunday Brunch: Ricotta Frittata
Add some grated Pecorino Romano or Parmigano Reggiano to the top and pop it under the broiler in a cast iron pan. Mine never stick. Just coat the hot pan with butter or olive oil before you add the mixture. Nonstick pans are a potential health threat.
French in a Flash: Boeuf aux Carottes
This was the best pot of beef short ribs I've made in a long time. It's key to dry the meat with paper towel before browning in well on all sides. I used sustainably raised Normande beef, a heritage breed from a CT farm, and it was tender and delicious. I always cook braised short ribs the day before and use a spoon to remove the fat from the surface, just like stacemace. After reheating and just before serving the next day, I remove the meat from the pot and add the beurre manie little by little, stirring with a whisk until the proper consistency is reached. Then I put the ribs back in, coat them with the sauce and serve sprinkled with the chervil.
Serious Green: Food Independence Day
For our beach picnic dinner we feasted on curried tofu salad made with no-gmo, locally made tofu (Whole Food carries it!) and Asian cabbage salad fresh from our organic CSA. YUM! We bought some Steaz organic, fair trade sparkling green tea root beer as a treat. I was weeding and mulching in the garden all morning so I missed the farmers' market and had to use store bought bread :(. Dessert was organic Rainier cherries from Whole Foods.
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About greenfoodgal
Website: http://fairfieldgreenfoodguide.com
Location: Fairfield, CT
About: Analiese Paik is the founder of the Fairfield Green Food Guide, an online resource helping consumers source fresh, local sustainable food. Because our future depends on it. Blog, e-newsletter, database and event calendar.
Favorite foods: Whatever's fresh, local and in-season, preferably organic.
Last bite on earth: Kallari chocolate
Funny how my eggs stick too in a cast iron skillet, but never my frittatas. I believe it's because I'm not disturbing the pan and therefore not upsetting the fat barrier between the egg mixture and the pan. I always soak the scrambled egg pan and reseason with no GMO canola oil to have it ready for next time.