Grub Primavera, frittata style

I suddenly thought of frittatas the other day, and looked at this recipe to get a general idea. Putting the frittata under the broiler at the end seemed essential, but I had no broiler-proof nonstick skillet: the only one I had was an 8″ (too small anyway) and with a plastic handle. [UPDATE: I did indeed have two broiler-proof nonstick skillets: my two Griswold cast-iron skillets, at this point totally non-stick. Would have been perfect. – LG]

The problem with the usual line of nonstick skillets is that the 8″ is really too small for a one-dish meal (for one), and the 10″ is just a shade large. But lo! All-Clad Stainless, my preference, has them now in 9″ and 11″—and the 9″ one would be perfect.

So it arrived, and so:

1 Tbsp EVOO
1 Tbsp butter

Put in the 9″ skillet over med-high heat. (The nonstick surface is an insulator, so you have to turn things up a bit—and that’s also why you can’t brown in a nonstick skillet, thus their niche use.)

1 spring onion, sliced thinly
2 green garlic, sliced thinly

Put the above in the oil with a pinch of salt and sauté at some length: onion and garlic should be soft and wanting to brown. Add:

3 domestic white mushrooms, halved and sliced thick

Cook over med-high heat for some minutes, until mushrooms lose their liquid and are cooked soft.

Stir in:

1/2 cup cooked converted rice

Sauté until rice is hot, then stir in:

1/2 c. cooked chopped red kale
1 bunch asparagus, chopped and steamed

Mix well, then stir in egg mixture: 5 eggs, whipped with fork, to which I added pinch salt, 1/2 tsp ground white pepper, 1 oz shredded Parmesan.

I cooked that on the burner, turning on the broiler as I started, until it was well set, then under the broiler until top is browned and puffy.

Let sit a bit, and very tasty grub. Skillet did a fine job.

Food underway

I will surely be glad when I can again read. OTOH, lack of reading does tend to propel me to find things to do like washing dishes, food prep, etc.

Large bunch of very fresh red kale now cooked: tastes very good, and will be used in various ways. One pound of small red beans soaking to be cooked this afternoon. Fresh bunch of celery chopped small, dried with paper towel, in fridge ready for use. One cup converted rice cooked with just a little olive oil: starch servings for various meals, plus complement to rice.

Not being able to read means little blogging still.

Today’s shave: Rose

I began with MR GLO, and then this Vie-Long badger+horse brush did a fast, efficient job of ginning up a terrific lather, though much credit must go to Geo. F. Trumper for their fine formulation. (This one is from a few years back—but I’ve not read of any recent changes in their formulation.) The rose fragrance of the soap is detectable but muted.

Three passes of the Slant holding a previously user Kai blade produced a smooth surface for a final application of Geo. Fr. Trumper’s Coral Skin Food, also a rose fragrance and, for a few moments, stronger than the soap, but quickly fading.

Good start.