Tag Archives: onions

New Orleans frittata

New Orleans frittata

The New Orleans tostada got me thinking about making a New Orleans frittata. (It was also the case that I had some of the andouille sausage left in the freezer from making the tostada.) In making the tostada, I couldn’t make up my mind and ended up topping the tostada with both andouille sausage and cajun shrimp. This worked because I could put the sausage on one tortilla and the shrimp on the other. But I didn’t think combining the sausage and shrimp in a frittata made sense. So I decided to go with just the sausage. (I’ll be making a cajun shrimp frittata sometime in the future to make up for not including the shrimp here.)

Then as far as other ingredients for the frittata, the red beans for the tostada included onion, green pepper, and garlic. These sounded good for the frittata as well. And some cayenne pepper.

New Orleans frittata

1 to 1–1/2 andouille sausages sliced in half lengthwise and then sliced, 3/4 to 1 cup
1/4 cup chopped onion
1/4 cup diced green pepper
1 clove garlic, minced
1/4 teaspoon (or more) cayenne pepper
olive oil

3 eggs
olive oil

Brown the sausage in olive oil. Add onions, green pepper, and cayenne pepper, reduce heat and cook until softened, adding garlic for the last minute. Remove from pan.

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan if needed and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the sausage, onions, and pepper into the eggs and pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.

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Chicken fajita frittata

Chicken fajita frittata

The ingredients in a fajita will work perfectly well in a frittata. Season and cook as if making a fajita and you have a fajita frittata.

A few notes: The meat and vegetables in a fajita are traditionally made and served in strips. For a frittata, I think it makes sense to cut these strips into shorter pieces. For the bell peppers, I would choose to use red and yellow peppers in a fajita for maximum contrast. (Green pepper would not be my choice for a fajita.) But for the frittata, with the eggs being yellow, I chose an orange pepper to have contrast with the eggs. And of course the frittata ingredients can be prepared however you like to make fajitas. The chicken is often marinaded, and everyone seems to use a slightly different mixture of spices.

Chicken fajita frittata

4 ounces, 1/2 cup chicken breast, cut into strips and then shorter pieces
1/3 cup red bell pepper cut into strips and then into shorter pieces
1/3 cup orange or yellow bell pepper cut into strips and then into shorter pieces
1/3 cup red or yellow onion, sliced and cut into pieces
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon paprika
1/8 teaspoon oregano
fresh ground pepper
oil

3 eggs
oil

Mix the spices. Heat oil in a pan over moderately high heat. Add the chicken and sprinkle on over half of the spice mixture. Cook, turning frequently until chicken is browned and cooked through, 3 to 4 minutes. (These are small pieces, so they will cook quickly.) Remove the chicken from the pan and add the vegetables and a bit more oil if needed. Sprinkle on the remaining spice mixture. Turn down the heat to medium and cook until the vegetables are soft, 4 to 5 minutes. Remove from pan. Depending on the amount of the spices remaining in the pan, you may want to wipe it out before proceeding with the frittata.

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the chicken and vegetables into the eggs. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate. Serve with pico de gallo or salsa.

Coq au vin salad

Coq au vin salad

Coq au vin is a classic of French cuisine that I love. It was the first Julia Child recipe I ever made, following the instructions in The French Chef cookbook based on the original black-and-white television show that began in the early 1960s.

While I enjoy making the more elaborate preparation described in the cookbooks, I also developed a simpler, quicker version using boneless chicken breasts that I cooked for our regular weeknight family meals. This salad is based on this “quick” coq au vin.

Coq au vin salad

1 chicken breast
1 or 1–1/2 strips of bacon
1/2 cup red wine
1/2 cup beef broth
1/2 cup pearl onions, thawed if using frozen
1 teaspoon tomato paste
1/2 bay leaf
1/8 teaspoon thyme
fresh ground pepper
1 to 1–1/4 cup sliced mushrooms

romaine
tomatoes (I used min-heirloom tomatoes, which accounts for the various colors)

2 tablespoons olive oil
1 teaspoon balsamic vinegar
2 tablespoons of the coq au vin liquid

Cut the bacon crosswise into 1/4-inch pieces. Cook until crisp. Remove from pan.

Put the chicken breast into the pan with the bacon fat. Over fairly high heat, brown each side. Turn down the heat and add the wine, beef broth, bacon, onions, tomato paste, bay leaf, thyme, and some fresh ground pepper. Stir together, cover, and simmer on low heat for about 25 minutes.

Add the mushrooms. (You may have to put the chicken breast on top so all the mushrooms can be immersed in the liquid. Cook for 3 or 4 minutes until the mushrooms are just cooked.

Arrange the lettuce and tomatoes on the plate. Remove the chicken breast from the pan and cut into bite-sized pieces. Using a slotted spoon, take the onions, mushrooms, and bacon pieces from the pan and distribute over the salad. Put the chicken pieces back in the pan so they are covered with more of the sauce and then place in the middle of the salad.

Whisk, or shake in a small jar the oil, vinegar, and liquid from cooking the coq au vin. Spoon the dressing over the salad.