Monthly Archives: September 2017
This time of year, I’m barely going to the grocery store. Between the many local farmers’ markets, farm stands, my CSA share, and my own backyard, we are well-fed. This week’s recipe for Cook the Book Fridays fit right into this food procurement system. Except for feta cheese, all the ingredients for the Potato, Feta and Basil Tortilla were already on-hand: potatoes from Dick’s Market Garden, scallions and eggs from Wilson Farm, and basil from my own garden.
In this case, the tortilla is not a Mexican corn pancake, but a Basque version of a frittata. You start out sautéing diced potatoes in a generous amount of olive oil. (The recipe said to peel the potatoes but I didn’t bother.) When the potatoes are almost tender, sliced scallions are stirred in to wilt.
Pour a mixture of eggs, some piment d’Espelette, and loads of coarsely chopped basil on top and sprinkle crumbled feta on top. The tortilla cooks stovetop until it is almost set and a golden-brown crust forms on the bottom and sides. The cooking finishes up for a few minutes in a hot oven.
I originally bought my cast-iron skillet specifically for making frittatas. I’ve seasoned it, but every time I made one, it stuck. Over the years, I’d shifted to making frittatas entirely in the oven in a baking pan. When I read this recipe and saw that the tortilla was cooked on the stove in cast-iron, I was nervous that I’d have the same experience. I was pleasantly surprised as I watched the crust easily separated from the pan when I checked its progress. When I transferred the tortilla to a serving plate, I smiled as it gently plopped out. It worked! I could assume that after all this time, my pan is better seasoned, but I’m giving credit to the healthy amount of olive oil added at the start.
The tortilla was delicious for dinner as well as for lunch. A side of sliced vegetables drizzled with olive oil or a panzanella were welcome accompaniments.
I’d make this again, though I thought the amount of basil was overwhelming. I would prefer just a handful of basil for flavor supplemented with other sautéed greens to provide both substance and color.
My main takeaway lesson from this recipe is that the cast-iron skillet can be restored to its intended purpose in frittata making. I’ll just have to remember to be heavy-handed with the oil when sautéing the vegetables.
It seems like the weather on the first day of September is always cool and crisp. It’s technically still summer, but it’s as if autumn pops its head up to say “Hi! Missed me? I’m coming soon!” A taste of autumn for a day or two, then summer resumes its place for the duration.
Produce-wise, it’s the peak of summer vegetables. Tomatoes, corn, zucchini abound. It’s one of my favorite times of year for eating.
This week’s recipe for Cook the Book Fridays fit right into the “peak of summer” theme. Baked Provençal Vegetables aka Tian was the order of the day. Sautéed onions and garlic for the bed for an arrangement of thinly sliced zucchini (home grown!), eggplant, and tomatoes sprinkled with thyme and handful of Gruyère cheese. The ingredients resemble those ratatouille, but the technique, baking instead of simmering stovetop, makes a tian so much easier to prepare.
I served the meltingly tender vegetables atop leftover spaghetti. It was delicious. What’s not to like? Well, that assumes you’re a fan of zucchini and eggplant, which Howard is not. Obviously, I was solo for dinner the night I made this.
If you’d like the recipe, you’ll find it on page 226 of David Lebovitz’s My Paris Kitchen. This recipe from Saveur is also very similar. You can also find the reviews of my Cook the Book Fridays friends here.