Potato, Pepper, and Greens Frittata, Insalata Caprese, and How I Learned to Like Swiss Chard
Hopie’s back with a follow-up to her panier plans. I like Swiss chard to begin with, but her dish sounds like something I should try anyway!
This has been a good week for the panier. Knowing that I’d shared my plans made me much more diligent about using my ingredients well. I did opt for the frittata to take the bitter edge off the frizzy greens and it worked great! I also got to add in all sorts of bits and ends that I had in the fridge, which is the great thing about frittata. I sautéed onions, an orange pepper, the greens and potatoes in olive oil until they were soft, then added them in a salad bowl to 5 eggs, some feta and parmesan cheese, a chopped fresh tomato, fresh thyme and ground pepper. Then I baked it until it set (about 25 min). Tea from the blog Tea & Cookies calls this dish Clean Out the Fridge Frittata because you just put in whatever you have. Mine doesn’t look anything like hers, but I like that idea.
As I suspected, I ate most of my tomatoes in caprese salad with garlic bread. I had some soft fresh mozzarella and some basil still on the window sill, so I couldn’t resist.
And, happily, I finally got my Potatoes au Gratin with Smoked Salmon, in which the potatoes are boiled, then put into a baking dish and layered alternately with a mix of Boursin and crème fraîche, and smoked salmon (you can see why I was lobbying). The whole thing goes in the oven until it’s sinfully melty and good.
The Swiss chard, however, was the best thing about this week. Aha, you don’t believe me because I already told you I don’t like Swiss chard, but I’ve changed my mind, and if you’re anything like me, you will too. I sautéed a small onion and yellow mustard seeds in olive oil (covered because the seeds pop) and in the meantime tossed the Swiss chard in cumin, turmeric, curry leaves, grated coconut, salt and cayenne pepper. I added them to the onions with a small chopped tomato, and cooked until the chard was good and wilted. Then I eagerly ate a big plate of it. (To be fair, I imagine if you cooked just about anything in those spices it would taste good.)
Thanks to Camille for inviting me over and happy seasonal cooking!