Vegetable and Chorizo Frittata

The Frittata is one of the easiest things to cook when you are short on time.  For example, I didn’t get back from the gym until 6:45 this evening, but by 7:15 a delicious homemade meal was ready to go.  For this frittata I ended up scouring the refrigerator and came up with the following recipe from the ingredients I had on hand:

Vegetable and Chorizo Frittata

6 eggs (I used 3 full eggs and 3 egg whites)
2 inches of Spanish Chorizo, cut into 1/4″ pieces
8-10 stalks of asparagus
1/2 Yellow Onion, thinly sliced
1 clove garlic, minced
2 cups whole leaf spinach, rinsed
1 shallot
1 Tbsp olive oil
1/3 cup romano/parmesan blend
1/8 tsp marjoram
1/8 tsp chives
1/8 tsp terragon
salt and pepper to taste

Steam or saute the asparagus and set aside.  Quickly saute spinach until JUST wilted and set aside.  Beat eggs and herbs until blended, adding a bit a few tablespoons of water to the mixture.  Mix in cheese to the egg mixture.  In a medium sized skillet saute onions with olive oil until just starting to become translucent.  Add shallots, garlic and chorizo and cook until fragrant and onions are soft.  In a small oven-safe pan, place the spinach and onion/chorizo blend and bring the heat up to medium.  Stir in the egg/cheese mixture until well mixed and then let cook over medium heat until almost set.  Press in the asparagus spears until just visible.  Place in the oven on a high rack and broil until the top is golden brown.

**NOTE**  Be sure you cook the eggs long enough on the stove before transferring to the broiler!!

5 Spice Broccoli, Baby Bok Choy and Chicken Stir Fry

The refrigerator is full of delicious organic vegetables from this last weeks D2D delivery and it is about time they get put to use.  I decided to throw together a stir-fry featuring the baby bok choy and broccoli.  Whenever I make stir-fry it is always just thrown together with ingredients on hand.  For this dish, I will write out what I used and how I cooked it.

Ingredients:
1 chicken breast, thinly sliced (2 thighs also works, and I think it tastes better, but that’s another story)
2 heads of broccoli, cut into larger bite-size pieces
4 heads of baby bok choy, bottom thick stem parts removed
1 medium yellow onion, chopped
1 zucchini squash (I used sunburst squash this time), chopped into bite-sized pieces
4 cloves garlic, finely chopped
1 jalapeno (or any hot pepper), finely chopped
~2 TBSP peanut oil
Salt
Pepper
1 tsp Chinese 5 Spice
1/2 Tbsp Sriracha Hot Sauce

Step 1:  Stir-fry Round 1
Spread the 5-spice over the thinly sliced chicken and toss with your hands to evenly spread.  Heat Wok on HIGH until water droplet vaporizes when dropped in the middle of the pan.  Add 1/2 TBSP peanut oil (or whatever you like to use), and add thinly sliced chicken.  Cook until just starting to brown (about 2 minutes), moving constantly.  Remove and keep warm.  Add a tablespoon of water to the pan and quickly deglaze, then quickly wipe out to remove any browned bits so you can continue to use the wok for the upcoming steps.

Step 2:  Prepare the garlic.
In a separate small pan, quickly saute the garlic in a small amount of oil until fragrant.  Scrape garlic into a bowl and save for later.

Step 3:  Stir-fry Round 2
Heat wok on HIGH until water vaporizes.  Add 1 TBSP peanut oil and quickly add onion, squash, and jalapeno/hot pepper.  Moving the food constantly, cook until the onion is just opaque, about 4 minutes.  Add sauteed garlic and cook for another minute.  Remove from heat and place in a bowl.  Deglaze pan if needed, or at the very least wipe the wok clean of any debris.

Step 4:   Stir-fry Round 3
Heat wok on HIGH again.  Add 1/2 TBSP peanut oil and then add the broccoli and the bok choy, stirring constantly until the bok choy starts to wilt.  At this point I added a few tablespoons of water to help steam the veggies, covering for a minute, tossing again, and then covering.  Be careful so it doesn’t burn.  Once the broccoli just starts to be tender, reduce the heat to medium, add the onion mix, chicken, Sriracha.  Stir to blend.  Salt and pepper to taste.

Serve over rice or noodles.  Easy and delicious!

–Broccoli and Bok Choy–

–The Final Product–

Pork Chops with Leeks and Mustard Sauce

After a long week, the thought of staying in and having a nice meal and a bottle of wine is quite possibly my version of nirvana.  Brie made pork chops in a lovely leek, mustard, bacon (oh thank you!) and yoghurt sauce featured in the May, 2009 Bon Appetit magazine. The Chobani brand of yoghurt that she used is so thick it easily replaced the sour cream/crème fraîche that the recipe called for.  Along side the entrée was a side of steamed broccoli and roasted butternut squash from the Door to Door organics delivery that arrived earlier in the week.  With the stronger flavors of mustard and bacon I decided to go with a lighter red and chose a 2006 Saint Joseph Domaine Faury Rhone Syrah.

It was a great meal and a decent bottle of wine, although I don’t think I would buy another bottle again: it was fair, but it didn’t deserve the price tag.  To top it all off, Brie is pulling out a loaf of banana bread from the oven.  Happy place, happy place, happy place!

Sushi of Gari 46 – NYC

Sushi Gari 46

I had to add this photo for the simple reason it makes me hungry every time I see it!  And to think that just a few years ago I wouldn’t even think about eating raw fish.  I blame my Zoology degree and deep understanding of zoonotic diseases.  It’s hard to eat something when you know it could spawn some sort of intestinal worm inside of you.  Our friends Mike and Ian were in town and we all decided it was time to go out and have some quality sushi.  Everything at Sushi Gari was perfect, minus the moment that the manager realized that we were done and started saying, “OK, you go now, clear table, more customer behind you!”

A sampling of the items we ordered:

Negi Toro

Eel Roll

Spicy Tuna Roll

Spanish Mackeral

If you are ever in town and are looking for a great sushi restaurant, look no further.