The recipe that got me on a burn-inducing frittata kick was from the lovely Joy the Baker and this recipe and needing to use up some DAMN tasty chips.
The chips being Siete Grain Free Tortilla Chips. Especially being in the lime flavor. A lovely publicist sent them for me to try and I was terrifically pleased.
Holy heck they are made with cassava flour. I’ve no experience to judge cassava. But I liked it in this application. And avocado oil? I hate avocado but these flippin’ WORK. They work especially well in eggs.
Now as to the danger.
Frying pans that are safe to put in your oven are trouble.
You think “oh this handle is harmless,” and sure, it is when you are using the pan on top of the stove. But not when out of the oven.
Ugh burns. I went on a kick of making this frittata and although I got hep enough to not straight up grab the handle straight from the oven I kept bumping into the skillet. Burned myself around 8 times in a month I think. I should be more careful cooking.
But I should also keep making this frittata because it is stinkin’ delicious.
Frittata Chilaquiles Don’t Get Burned Extravaganza based on this recipe by Joy the Baker
- Olive oil
- Salsa: 1-ish cups pending thickness of salsa and your own taste buds, I never measured
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 chili powder (I used the cheap ol’ grocery brand)
- 1 dash crushed red pepper
- 1-2 oz lime tortilla chips
- Sea salt
- Freaky ground black pepper
- 4 eggs
- Dash almond milk
- 2 oz sharp cheddar
Heat oil in 8 inch skillet. Add salsa and allow to cook until dry-ish. Heat oven to 375 F. Stir spices into the salsa and cook a little but more.Whisk milk, taters and salt n pepper in a separate bowl. Take the skillet off the heat (turn that burner off) and layer in chips. Add the egg mixture. Sprinkle with cheese. Bake 15-25 minutes yeaaaa! Be careful.
Ohhhh my goodness. I am finally done with the season of Girls on GIRLS. Although we will be rolling out cocktail-making segments soon.
And in between doing a bunch of live shows that ran the gamut from improv to sketch to contortion for comedy, I decided to pull out some of the posts I had had in my drafts for a while. This is one of them. A recipe I’ve enjoyed enough to make more than once. That’s a big compliment from me because having to vet new cookbooks leaves little time for old favorites. The genius work of Joy the Baker keeps me coming back.
Here’s the deal:
I LOVE a sandwich. I cannot dislike anything involving ample carbohydrates.
Here’s the other deal with a sandwich though:
I only love it if I can eat it on a plate with a knife and fork so I can deconstruct and reconstruct as I like. Here, a bite of the whole sandwich, there, a forkful of filling. Then a leftover bit of bread from where I swiped the filling. That I may butter.
The third and final deal with a sandwich is that I rarely actually eat things that are supposed to be served on carbs ON the said carbs. I devour bowls of spicy salsa with a spoon pretty much daily. It is not so different from gazpacho right? Then I butter the chips.
And I rarely eat the cheese on cheese plates atop the slices of baguette that come with it. I nibble each bit of fromage individually. The better to really taste the cheese, my dear. Then I butter the baguette.
So I made this dip and enjoyed deconstructing a sandwich made with it, and still had leftover dip to gobble from a bowl. And at some point I ran out of bread but I always keep back-up butter.
Take home lesson from this blog post is this: ALWAYS HAVE BACKUP BUTTER.
Spicy Spinach and Artichoke Dip/Spread adapted from this recipe by Joy the Baker
Olive oil spray
1/2 tsp. chopped garlic
A few handfuls if baby spinach
2 pieces of whole wheat bread
1 Tbsp. cream cheese
2 oz. Swiss cheese, shredded
3/4 c. Chopped artichoke hearts
Pinch of fleur de sel
1 heaping Tbsp. Cottage cheese, mashed with a fork until relatively smooth
1 1/2 tsp. Sriracha
Spray a pan with the oil and sauté the garlic a bit then add the spinach, an cook just until wilted. Take off heat. Spread the bread slices with the cream cheese. Stir together the spinach mixture, Swiss cheese, artichoke hearts, fleur de sel, cottage cheese, and Sriracha. Heap as much as you want on top of cream cheese on one piece of bread, (save the rest for another sandwich, or if you are like me, eating out of a bowl) and top with other slice of bread, cream cheese side down. Spread outside of sandwich with butter and cook Ina skillet on each side until browned to your liking. Because it is all about you.
Surely if I had one he’d desire his lady to have good digestion. Enough to make her bran muffins.
And he did. Well, my cookbook lovah Mark Bittman at least made a bran muffin recipe. When he was writing his cookbook. I need higher standards.
In the meantime I’m still seeing that classy lady, my career. Sexy wench just gave me the gift of turning a short I’m set to act in into a feature so I supposed I should reward her.
I made not one but two renditions of bran muffins. Because ladies are all about their muffins.
One version with the egg separated, for the fluffy factor, one with whole eggs. Generally girls like to keep their eggs intact but I preferred the muffin with the separated.
Then I went girly and consulted my new Joy the Baker Cookbook and made a pretty pb and j milkshake:
As you can see I tried to make it pretty by layering in a wine glass but there was a huge amount so in the end my hot career and I just cozied up and ate this super-thick shake out of a bowl:
These are the exciting things you can do in a long-term relationship, people. I love my career, I do I do. To us I say I do.
Make your own love muffins.
Bran Muffins(reduced and adapted from Mark Bittman’s How to Cook Everything Vegetarian)
2 Tbsp. applesauce
1/2 c. Flour
1/2 c. Wheat bran
1 Tbsp. honey or more maple syrup
1 Tbsp. maple syrup
1/4 tsp. salt
1 1/2 tsp. baking powder
1 egg, separated or not
1/2 c. Almond milk
Heat ya’ oven up to 400. Hot! You and your oven. Spray 5 muffin cups with a lady-named nonstick spray or one of her cheaper knock-offs.
Mix dry stuff. Beat wet stuff. If you separated your eggs only add the yolk. Add wet to dry. Stir in until all is moistened. Don’t overdo this. Lumps are fine n dandy. If you separated your egg, you must now beat the white until stiff, but not dry peaks form. Fold in. Spoon into cups. If you have empty ones put some agua in them. Bake 20-ish minutes. Do the toothpick test.
Present them to yo lovah fo evah.
I entered the kcrw(Los Angeles’ NPR station) pie contest. With my pie. The pie.
There were 285 entries this year and I think most were in the fruit pie category. Next year maybe I’ll enter the art-based category.
Everyone made one pie for the public, whom we served ourselves, and one for the judges.
I got to taste the fare of the people I was serving next to: a caramelized onion and Roquefort tart(need that recipe), a cherry pie with a chocolate crust(adore the concept but the crust was sort of like mediocre chocolate cake, not crust, a sweet and sour cherry pie(solid), and a shoo-fly pie that was not like the types I’d seen recipes for. It seemed more like a pecan pie without pecans but better texture. I’m getting her recipe. I’ll blog that shit up, yo.
I met Joy the Baker! She was one of the judges. Super nice, super humble that Joy.
But I did not win. I am not sure how the judges narrowed down the hundreds of pies but they did and I was not one of the chosen ones, which is too bad because I always have said I make the best pie.
After it all, when we contestants went to collect the pies we’d sent to the judges, we tasted more of each other’s wares but by that time I’d been in the sun and heat for two hours, and eaten nothing but sugar and coffee and nothing I tasted stood out. And I just was feeling loser-ish.
At the end of the day. I
got home, tired and sweaty and started eating the remains of my pie and had a revelation:
Hot DAMN. I make amazing pie.
Possibly the best.
Ever had a Black Russian? If you are a new vegan who misses White Russians, this one is for you seeing as Barnivore says Kahlua and certain brands of vodka are totally vegan.
On to important things, like me and my mood moody mood moods these days.
I should not complain. Really. In general I’m a spoiled rotten girl living the dream in sunny LA.
But for various reasons I’ve been particularly down this week.
What to do when one’s soul is dark?
Besides blasting Nine Inch Nails?
That’s a given.
And besides glaring while pouting like I’m doing for this pic:
I call this Glouting. It’s the goth cousin of smize-ing.
You make an equally dark adult beverage, that’s what.
And if the Joy the Baker Podcast is to be believed we should drink said cocktail in the shower.
Hopefully not at the same time as using baking soda to wash one’s hair. That could get dicey.
Extra credit from the dark underlords of gothness for using skull and crossbone ice cubes.
What do you eat or drink when bummed out?
Black Russian(from The Bar Book by Mittie Hellmich)
1 1/2 oz. vodka
3/4 oz. Kahlua
Shake ingredients vigorously with ice. Strain into ice filled glass. Twist lemon peel over the top and drop in.
Pump up the NIN and relish the gloom.