Ham and Asparagus Frittata

My goodness, it’s been a while. Along with my work schedule, I’ve gone back to school. That’s been taking up quite a bit of my time. It’s past time to talk about food, again.

Frittatas are wonderful mixtures of eggs and other savory ingredients. In this case, were; using ham, asparagus, and cheese. You may want to wait until late spring to use asparagus, when it’s in season. Other vegetables can easily be substituted, though. Unlike omelets, frittatas are finished in the oven. Unlike quiche, there’s no crust. They’re quite easy to prepare, and make a great brunch or weekend breakfast. Breakfast food for dinner is fun, too.

Equipment Needed
cutting board
chef’s knife
box grater
measuring cups and spoons
whisk
mixing bowls
rubber spatula
non-stick, oven-proof skillet

Ingredients
1/2 lb. asparagus
2 oz. deli ham, cut into 1/2-inch pieces
1 Tbsp oil
1/2 onion, finely chopped
1/2 cup of grated gruyere, or other crumbly or hard cheese
6 large eggs
1/4 tsp salt
1/4 tsp ground black pepper
2 Tbsp minced fresh parsley, or 1 tbsp dried parsley

Directions
Trim the woody stalks from the asparagus and cut on a bias into small pieces, about 1-inch long. Leave a few trimmed spears whole if you feel adventurous.

Adjust an oven rack to the upper middle position and preheat to 350 degrees Fahrenheit.

In the meantime, beat the eggs in a mixing bowl. Whisk in the cheese, parsley, salt and pepper, and set aside.

Heat the oil in a medium sized, oven proof skillet over medium heat, until shimmering. Add the onion, asparagus and ham. Cook until the onion is softened, stirring frequently, about 4 – 5 minutes.

Add the egg mixture to the skillet and gently stir with the rubber spatula. Cook until the eggs on the bottom start to set, about 30 seconds. Gently pull the cooked eggs back from the edge of the skillet towards the center. Tilt the skillet slightly to let any uncooked egg run to the clear edge. Repeat, working around the skillet, until the eggs are mostly set on top, but still moist, about 1 or 2 minutes.

Transfer the skillet to the oven and bake until the top is set and dry to the touch, about 3 minutes.

Run the spatula around the skillet edge and bottom to loosen the frittata and invert onto a serving plate. Cut into 4 to 8 pieces. Frittatas can be served warm, at room temperature, or chilled.

Makes 4 servings.

Leaving the Kitchen

To save money on gas, I’ve started riding the bus to work. Because it takes twice as long to get to and from work, now, my wife and kids have started to take over cooking supper.

Be afraid. Be very afraid.

I know, I know. In almost every other Mormon household it’s expected that the ladies do the cookin’ while the men-folk work in the fields. That stereotype is a bunch of crock, by the way, historically as well as modernly, but we’ll go into that later. Maybe.

The point is they’re not used to it. From the day my wife and I got married I’ve done the bulk of the cooking and grocery shopping. She hates cooking and is frankly better at fixing most broken stuff around the house than I am, and it’s worked out pretty well for us so far.

Now I’m worried. Remember, my wife hates cooking. My kids know a little about it. My 11 year old has taken to it pretty well, but her repertoire is limited. When people don’t like to cook, they tend to rely on premade stuff. More expensive. Less tasty.

So far, it’s been okay. The only thing I’ve had to do is ask for more vegetables. “Yes, dear, I enjoyed the things you called “chicken enchiladas,” but it would have been nice to have something green to go with it.” My wife caved into my wishes by steaming some broccoli the next evening. I only hope that they will continue this trend of making things better and better as time goes on.

My other concern is grocery shopping. Out of necessity, I’ve gotten pretty adept at finding ways to lower our food budget. Some things are still worth paying more for, but other items are not. I’ve been teaching my daughters how to calculate a deal. They know how to compare cost per ounce, not just what seems to be the cost based on the sticker. “On Sale” doesn’t always mean a better deal. In fact, my local grocery store is notorious for putting things “on sale” for the regular price, right before they raise it. Because my daughters know how to check this, I’m not too worried about them. The trouble is that my wife is going to be doing most of the shopping. She hates grocery shopping as much as she hates cooking, maybe more. Consequently, she’ll go for convenience and expediency as much as checking the value and price. Case in point, the last time we went shopping she stocked the cart high and paid out about half again as much as I would have. I’m not saying we couldn’t use the things she bought. She just makes me nervous.

The real reason for all this concern is that, whether I like to admit it or not, I’m a control freak when it comes to the kitchen and pantry. At least I have been. The kitchen has been my domain for so many years; it’s hard to give up its daily control. Letting things go is good, though. Or so they tell me. It’s not like I won’t still be cooking on the weekends. I just have to get used to the idea that my kitchen is being occupied by a well meaning alien invasion force.

Broccoli and Garlic Alfredo

Alfredo sauce is a rich, delicious, creamy classic for pasta. Sometimes it can get boring, though. It can be a bit much as a main course, too. Some people will kick it up by adding a cooked chicken breast. Not a bad choice, but white on white seems a bit much for me, most days. What about adding a bit of green and use up some leftover broccoli, instead? Some garlic would be nice, too. Traditional Alfredo sauce doesn't have any.

Equipment needed
rasp grater
measuring cups and spoons
Dutch oven or large pot
large nonstick skillet
colander
whisk

Ingredients
1 small head of broccoli
1 tablespoon olive oil
1 clove garlic, minced
1 cup Parmesan cheese, grated
2 cups heavy cream
1 pound spaghetti or other pasta
2 tablespoons butter
pinch of nutmeg
salt and ground black pepper, as needed
chopped fresh parsley (optional)

Directions
Remove the florets from the broccoli, cutting any large ones in half. Remove the tough outer layer from the stem. Cut the peeled stem into 1-inch pieces.

Bring 4 quarts of water to boil in a large pot or Dutch oven.

In the meantime, heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add the broccoli and saute until tender, about 5 minutes. Stir in the garlic and cook until fragrant, about  30 seconds. Add the cream to the skillet and reduce the heat to a simmer. Cook until thickened, about 8 minutes, stirring occasionally. Cover and keep warm.

When the water comes to a boil, add 1 tablespoon of salt and the pasta. Cook, stirring occasionally, until the past is tender but still a little firm, about 10 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta and return it to the pot.

Working quickly, whisk the butter, nutmeg, and Parmesan cheese into the cream mixture. Season with salt and pepper to taste. Add the sauce to the pasta and toss to coat. If the sauce is too thick, add some of the reserved pasta water, just a little at a time, to loosen. Garnish with additional Parmesan cheese, ground black pepper, or chopped parsley, if desired

Makes 6 to 8 servings.