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Posts Tagged ‘frittata’

Zucchini Blossom Frittata

In Food, Recipes on August 10, 2010 at 5:46 pm

A friend once told me that few words send a man running out of the kitchen faster than “frittata.” Men, he insisted, wanted their eggs free of things like asparagus or red peppers. Frittatas were for baby showers, he said, and grown men wanted nothing to do with either. I must have subconsciously bought into it because until last night I’d never dared make a frittata for my husband. But then there is the issue of squash blossoms. I can’t help myself when I see them.

Usually I put them in quesadillas or risotto, but I haven’t been able to get this Zucchini Blossom Frittata I’d seen in Bon Appétit a couple summers ago out of my head. Turns out my husband loves frittata, mostly because he didn’t know what the word meant or that it was supposed to send him screaming from the room. This particular recipe is a winner because it can be made in 10 minutes on top of the stove—the time in which it took Mr. Foodinista to perfectly grill some sea trout out back. And frittata leftovers are fantastic for lunch the next day!

Zucchini Blossom Frittata

Adapted from Bon Appétit

20 zucchini blossoms, stems removed (about 3 ounces)

3 tablespoons extra-virgin olive oil

1/2 cup finely chopped onion

1/2 teaspoon salt

1/2 teaspoon smoked Spanish paprika (original recipe calls for piment d’Espelette or cayenne pepper, but I love the smokiness of the Spanish stuff)

7 large eggs, whisked to blend

1 tablespoon coarsely chopped fresh Italian parsley

Gently rinse and dry zucchini blossoms. Preheat broiler.

Heat oil in 10-inch nonstick ovenproof skillet over medium-high heat. Add onion; reduce heat to medium and sauté until soft, about 4 minutes. Add blossoms and sauté just until wilted, turning often, about 1 minute. Sprinkle with salt and pimenton.

Spread blossoms in skillet in single layer; increase heat to medium-high. Add eggs and cook until beginning to set around edges, lifting frittata with heatproof rubber spatula and allowing eggs to flow underneath. Continue cooking until eggs are softly set, about 5 minutes.

Transfer skillet to broiler; broil until top of frittata is set, 1 minute. Slide frittata onto platter. Sprinkle with parsley. [Serve alongside Mr. Foodinista’s picture-perfect grilled sea trout!]

Cooking Club with Lulu Powers

In Drink, Food on April 30, 2010 at 5:05 pm

Earlier this week, my friend Carrie invited me to her ultra-chic cooking club hosted by Sally Horchow (above, right). The group was honoring another member, Lulu Powers (above, left), and her fabby new book, Lulu Powers Food to Flowers. Lulu is a local celebrity, having catered for everyone from Madonna to Bill Clinton. Needless to say, the woman can cook. For Wednesday night’s cooking club, the theme was “breakfast for dinner” (a well-documented favorite around our house) and we all picked a recipe out of Lulu’s book. Check out the table Sally set with newspapers for a tablecloth (a decorating tip from Lulu), oranges for place card holders and mini boxed cereals as a centerpiece. Lulu says she likes to “buy newspapers from several cities, as well as a few tabloids for fun (otherwise known as my “periodicals”)! Whenever I throw a brunch like this, I find that everyone really starts talking about world events and reading from the papers and starting friendly debates, which makes it like a morning roundtable.”

Okay, now for the food. Let’s start with Sally, who made a killer vegetable herb frittata that was the hit of the evening. A word about the photo below. Sally is standing next to a photo of her grandmother, Fay Pfeifer, who was a finalist in the Flour Division of the 1970 Pillsbury Bake Off for her Toffee Treasure Cake, which Sally describes as “more coffee cake than dessert, though made with Heath Bars – and progressive for that year because of her use of the bundt pan! She was from Little Rock, Arkansas, and every cook in my family has a book of her recipes called ‘Our FAYvorites.’ ”

Here’s a close-up of the frittata, and reason alone to buy the book.

Carrie made Lulu’s Granola for party favors plus a bowl for nibbling, and Stacy made awesome Chocolate Banana Bread with ice cream for dessert (sadly I don’t have a photo) as well Lulu’s Body Scrub made with coffee and lavender, which she put in these little canisters from Cost Plus. I’m keeping mine by our kitchen sink as it’s great for softening hands and smells divine.

As for the rest of the lineup, Sally also did Spicy English Breakfast Sausage Rolls; Alix made Green Salad with Orange Cilantro Dressing; Jess made Mini Turkey Breakfast Patties; Megan did Sugar-Crusted Raspberry Muffins; Nicky brought Cheddar and Ham Biscuits; I brought a Fruit Salad with Rosemary Syrup; and Lulu arrived with a tray of Bloody Mary fixings. Here’s a taste:


A seriously fun evening where the company was every bit as delicious as the food!