Michele Moloney was trained at the Cordon Bleu in Paris and to look through her meticulous notes--carefully sealed in protective plastic--is a window into classic French technique. Now, lucky Santa Barbarans!, she caters and teaches continuing education classes here and we get to learn from her and cook tasty things like roasted beet and pomegranate salad, lemon lavendar cake, delicata squash tart and rosemary olive knots.
We had pan fried shishito peppers last week and I'm hooked! The mild Japanese pepper goes well with bold red wines--just melt some butter in a cast iron skillet, fry until they blister, then sprinkle with salt and pepper--divine. I liked finding something low-cal to serve as an appetizer with wine.
Yesterday, I made a fantastic frittata with them. Gruyeré pairs beautifully with the shishito and where the cheese met the outside rim of the cast iron skillet, it crisped into a delicious crunchy texture. I used my 6" cast iron skillet for this individual frittata.
Shishito and Gruyeré Frittata
2 tablespoons butter
handful shishito peppers
salt and pepper to taste
2 eggs, whisked together
sprig of fresh thyme, destemmed
1/4 cup grated Gruyeré
Melt the butter in a cast iron skillet and sauté the shishito until they are browned and blistered, stirring to brown evenly. Season to taste with salt and pepper. Cut the stems off and set the peppers aside.
Pour the eggs into the hot skillet, they should sizzle. Turn the heat to low and place the peppers on top. Sprinkle with the thyme, salt and pepper, then the cheese. Put a lid over the pan and cook until the eggs are almost set.
I had this frittata for breakfast with a waffle, but it would be great with a fresh green salad and a glass of bold red wine for lunch or dinner.
Yesterday, I made a fantastic frittata with them. Gruyeré pairs beautifully with the shishito and where the cheese met the outside rim of the cast iron skillet, it crisped into a delicious crunchy texture. I used my 6" cast iron skillet for this individual frittata.
2 tablespoons butter
handful shishito peppers
salt and pepper to taste
2 eggs, whisked together
sprig of fresh thyme, destemmed
1/4 cup grated Gruyeré
Melt the butter in a cast iron skillet and sauté the shishito until they are browned and blistered, stirring to brown evenly. Season to taste with salt and pepper. Cut the stems off and set the peppers aside.
Pour the eggs into the hot skillet, they should sizzle. Turn the heat to low and place the peppers on top. Sprinkle with the thyme, salt and pepper, then the cheese. Put a lid over the pan and cook until the eggs are almost set.
I had this frittata for breakfast with a waffle, but it would be great with a fresh green salad and a glass of bold red wine for lunch or dinner.
No comments:
Post a Comment