POTATO AND BROCCOLI FRITTATA
Pepper drew inspiration for this recipe from the potatoes and broccolini in the Market. A hybrid of traditional broccoli and gai lan, also called Chinese broccoli or Chinese kale, broccolini has long, slender stalks with small florets and kale-like leaves, and a peppery taste that holds up well when cooked. If you can’t find it, use traditional broccoli or broccoli raab. Traditional broccoli can be hard to find with the stalks intact, but the search is worth the effort. Use a paring knife or vegetable peeler to cut out any knots and peel off the tough skin. Those stalks carry a lot of flavor and vitamins and minerals.
If you don’t have a chance to pop into the Spice Shop for Herbes de Provence, make your own with whatever you have on hand. And don’t skimp on the Parmesan! If you need to cut it because you’re watching sodium—Parmesan is naturally low in fat—reduce the amount that goes in the egg mixture. The cheese on top broils to such lovely salty, crunchy perfection—you don’t want to miss that!
For dinner, serve with a green salad and crunchy bread, and a white wine—a light non-oaky Chardonnay, a Pinot Grigio, or any white with a clean, crisp touch.
8 to 10 small white potatoes (about 10 ounces total), scrubbed and quartered
1 cup vegetable broth
1⁄4 cup olive oil
8 ounces broccolini, trimmed and chopped into 1⁄2-inch pieces
1 small red onion, thinly sliced
1 tablespoon Herbes de Provence
8 large eggs
1 cup grated Parmesan cheese
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
Place the potatoes and broth in a large (10- to 12-inch) ovenproof skillet. On the stove top, bring to a boil and simmer for 10 minutes, turning the potatoes often, until almost all of the stock has been absorbed and the potatoes are tender.
Preheat your broiler. If yours has variable settings, use the high setting and leave the rack in the middle of the oven. If your broiler is not particularly hot, raise the rack.
Add the olive oil, broccolini, onion, and Herbes de Provence to the potatoes in the skillet. Continue cooking on the stove top on medium heat for about 2 minutes, turning frequently, until all the vegetables are coated with oil and herbs. Reduce heat to medium-low and cover the skillet, cooking about 3 minutes, until the broccolini has become mostly tender.
Beat the eggs with half the Parmesan and the salt and pepper. Check the heat in your skillet; you may need to turn it way down to avoid frying the eggs in the next step. Pour the egg mixture over the vegetables. Cover and cook on the stove top over medium-low until the eggs are lightly set, about 10 minutes.
Sprinkle the remaining Parmesan on top and place the pan under the broiler, until the top is bubbly and golden, and the eggs are just set throughout, about 5 minutes.
Let cool slightly before slicing into wedges.
Makes 8 servings. Wedges reheat beautifully for breakfast or lunch.
PENNE RIGATE WITH ASPARAGUS AND SESAME-CHILE SHRIMP
No caterer on call? No matter! At Ripe, Laurel makes this with penne rigate, the short, ridged tubes, but the thicker-ridged rigatoni or farfalle, better known as bow ties, also work well.
This is an easy salad to serve warm or at room temperature, and requires very little shopping. Pepper keeps a small jar of grated ginger in her fridge for emergency cravings. If you like a little more heat, use hot sesame chili oil.
1⁄4 cup white or brown sesame seeds, toasted
1 pound penne rigate
1 pound asparagus, trimmed and cut in 1⁄2-inch pieces (if asparagus isn’t available, substitute broccolini)
1⁄4 cup peanut butter (chunky or fresh-ground)
1⁄4 cup rice wine vinegar
1⁄4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons brown sugar
2 garlic cloves, pressed
1 tablespoon minced fresh ginger
1⁄2 teaspoon red pepper flakes
1⁄4 cup hot water
1 pound medium shrimp, tail-off, cooked
1 red bell pepper, seeded and cut into thin strips (“julienne”)
4 green onions, thinly sliced and cut into 3-inch pieces
1⁄2 cup chopped fresh cilantro (divided use)
Preheat oven to 300 degrees. Spread the sesame seeds on a baking sheet and toast about 10 minutes. Don’t overbake; they will continue to brown a bit as they cool.
Cook and drain the pasta. During the last minute of cooking time, add the asparagus. Drain in a colander and rinse with cool water to stop the cooking.
While the pasta is cooking, make the sauce. Combine the peanut butter, vinegar, soy sauce, sesame oil, brown sugar, garlic, ginger, and red pepper flakes. Add the hot water and stir—a fork or small whisk works best—until the sauce is smooth, breaking up any chunks.
Pour the pasta into a large bowl for serving. Add the shrimp, red bell pepper, green onions, and 1⁄4 cup of the cilantro. Add the sauce and mix to combine all the ingredients. Top with the remaining 1⁄4 cup cilantro and the toasted sesame seeds.
Serves 6 to 8.
Spice Up Your Life with Pepper and the Flick Chicks
SALMON IN PACKETS
A tasty combo. The parchment wrapper steams the salmon and veggies, and makes for super-easy cleanup!
FOR THE PESTO:
1 cup washed cilantro leaves
1 clove fresh garlic, peeled
1⁄4 cup raw pumpkin seeds
kosher or crystal sea salt, to taste
dash of cayenne
1⁄2 cup olive oil
OTHER INGREDIENTS:
2 salmon filets, skinned
1 carrot, cut in thin matchbox strips (“julienned”)
1 zucchini, julienned
2 green onions, cut thin lengthwise and cut into 3-inch lengths
Preheat oven to 350 degrees.
In a small food processor or blender, blend the cilantro, garlic, and pumpkin seeds. Add the salt and cayenne to your taste. Slowly pour in the olive oil, a little at a time, and blend to a spreadable consistency; add more if the pesto is too thick.
Cut a piece of parchment paper for each filet, large enough to wrap it. Place one filet in the center of the paper. Spread the filet with a thick layer of pesto. Layer a few carrot and zucchini sticks and onions on top. Fold the parchment ends in as if you were wrapping a package, and secure with a toothpick. Repeat with the second filet.
Bake for 20 to 30 minutes, until the salmon is done. Time will vary depending on the thickness of your filet; it’s okay to unwrap one packet to check doneness.
CREAMY PARMESAN SALAD DRESSING
Two variations: one with fresh herbs, and one with Pepper’s Change of Seasons blend, which Laurel served the Flick Chicks.
BASIC INGREDIENTS, FOR BOTH VARIATIONS:
1 medium shallot, coarsely chopped
1 cup nonfat or low-fat plain yogurt
1⁄4 cup shredded Parmesan
2 tablespoons olive oil
2 tablespoons lime juice
FOR A FRESH HERB DRESSING:
2 garlic cloves, peeled
1 tablespoon fresh oregano leaves, chopped
1 teaspoon freshly ground black pepper
1 teaspoon salt, or more to taste
FOR LAUREL’S VARIATION:
11⁄2 tablespoons Change of Seasons blend
Mix all ingredients in a small food processor or blender until thoroughly combined. Chill at least 1 hour, to let flavors meld. Adjust seasonings to your taste.
Makes about 1 1⁄4 cups.
It Wouldn´t Be Movie Night Without Tasty Treats . . .
SALTY OAT COOKIES
3⁄4 cup (11⁄2 sticks) unsalted butter, at room temper
ature
1 cup light brown sugar
1⁄2 cup granulated white sugar
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon ground cinnamon
2 large eggs
1 teaspoon vanilla
13⁄4 cups all-purpose flour
2 cups rolled oats (not quick-cooking)
sea salt, for sprinkling (small crystals are best)
In mixer bowl, beat the butter on medium-high until light and fluffy. Add the sugars, baking powder, baking soda, and cinnamon, and beat until well blended, scraping down the sides of the bowl as you go. Reduce speed to medium and add the eggs and vanilla, mixing thoroughly. Add the flour and oats, mixing on low and scraping sides of bowl just until incorporated. Cover the bowl and chill the dough for at least 1 hour; this allows the oats to absorb the eggs and vanilla and to soften, which is important for the texture of these cookies.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Roll the dough into large balls, about the size of a golf ball. Place about two inches apart on the baking sheet and flatten slightly. Sprinkle tops of balls generously with sea salt. Bake about 15 minutes, until cookies are puffed and beginning to turn golden. Cool on a wire rack.
Makes 18 to 20 cookies about the size of hockey pucks, with a chewy exterior and a soft interior. They pair beautifully with ginger ice cream. If you plan to eat more than one, protect your stash from teenage boys.
GINGER ICE CREAM
Ginger ice cream is fabulous by itself, or with Salty Oat Cookies. This recipe makes a quart, using a Donvier ice cream maker. You may need to adjust amounts and method for your own ice cream maker. Crystallized ginger may be found packaged or in bulk at your natural grocer’s, with other dried fruits or in the herb and spice section.
2 eggs
2⁄3 cup sugar
13⁄4 cups milk
2 cups cream
1⁄2 teaspoon vanilla
1⁄4 cup (roughly) fresh gingerroot, finely grated, plus any liquid left by grating
1⁄2 cup crystallized ginger, finely chopped
Beat the eggs and sugar with an electric mixer until thick and cream-colored. Add the milk, cream, vanilla, and fresh ginger, along with any liquid left by the grating. Mix well. If your grated ginger has any stringy fibers, pour the mixture through a strainer at this stage. Stir in the crystallized ginger.
Freeze according to your ice cream maker’s directions. As with many homemade ice creams, it will be soft at first, but will harden if stored in an airtight container in the freezer. Keeps about 1 week.
SPICED GLAZED NUTS AND PRETZEL MIX
2 cups mixed raw nuts: any combination of cashews, whole almonds, Spanish peanuts, pecan halves, or hazelnuts
1 tablespoon unsalted butter, melted
3 tablespoons brown sugar
1⁄2 teaspoon ground cinnamon
3⁄4 teaspoon cayenne pepper
11⁄2 tablespoons maple syrup
1 teaspoon flaky sea salt, kosher salt, or other coarse salt
2 cups mini pretzel twists; if you can’t find mini twists, break up larger twists or sticks
Preheat oven to 350 degrees.
Mix the nuts in a large bowl. Spread on a baking sheet and toast in the oven for 10 minutes, stirring once. Leave the oven on after you remove the nuts.
Melt the butter, either on the stove top or in the microwave, and pour into the large bowl. Stir in the brown sugar, cinnamon, cayenne, and maple syrup.
Add the toasted nuts, still warm, to the bowl and stir until coated. Mix in the salt and pretzels, and stir until the nuts and pretzels are completely coated. (Adding the salt after the nuts and sugar mixture is stirred keeps the salt from dissolving.)
Spread the mixture on the baking sheet and toast in the oven for 15 to 18 minutes, stirring twice during cooking. Remove from the oven and cool completely. The mixture can be stored in an airtight container for up to a week.
Makes about 4 cups.
When the mixture first comes out of the oven, you may taste a sharpness and fear that you overdid the cayenne. Remember Pepper’s advice on giving blends time for the edges to wear off—these flavors mellow beautifully in just a few hours.
Save Room for Coffee but Not Sure About Dessert? Two in One!
MEXICAN COFFEE
FOR EACH DRINK:
1⁄2 ounce tequila
1⁄2 ounce Kahlúa
1 cup hot, strong brewed coffee
1⁄4 to 1⁄3 cup vanilla ice cream
dash of cinnamon, optional
Make the coffee. Use clear glass serving cups if you can, for presentation.
Set out the ice cream. You want it partially melted.
Combine the tequila and Kahlúa in the serving cup. Pour in the coffee, add the ice cream, and add a dash of cinnamon. Serve immediately. Enjoy!
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