Smoky Frittata with Watercress and Herb Salad, Challah (or tasty bread of your choice)

Smoky Frittata with Watercress and Herb Salad, Challah (or tasty bread of your choice)

by Jennifer

If someone in your family isn’t partial to cauliflower, try this recipe;  the cauliflower is mild and delicious mixed in with the smoked mozzarella and eggs.

Smoky Frittata – adapted from Plenty by Yotam Ottolenghi

Serves 4 generously.

  •  1 small head cauliflower, cut into florets
  • 6 eggs, preferably Omega 3-fortified, organic eggs
  • 4 TBS creme fraiche
  • 2 TBS Dijon mustard
  • 2 tsp sweet paprika
  • 3 TBS finely chopped chives
  • 7 – 8 oz. smoked mozzarella, grated
  • salt and freshly ground black pepper to taste
  • 2 TBS olive oil

Bring a large pot of salted water to a boil;  add the cauliflower and simmer for 4 minutes, drain.    Preheat oven to 375 degrees.

Whisk together eggs, creme fraiche, mustard, paprika, chives, and 3/4 of the mozzarella, adding salt and pepper to taste.

Heat the olive oil in a 12” oven-safe skillet over medium heat, swirling to coat the sides of the pan.

Add the cauliflower, aiming for a single layer, and let cook, undisturbed, for 5 minutes.

Add the egg mixture, using a spatula to spread the mixture evenly over the cauliflower.  Let cook over medium heat for 5 minutes.

Sprinkle with remaining cheese and place in oven.  Bake for 10 – 15 minutes, until eggs are set.

Let sit for a couple minutes before cutting into 4 – 6 wedges.

(Do ahead:  the cauliflower can be blanched earlier in the day and kept in the fridge;  the egg mixture can be mixed and kept in the fridge as well.)

Watercress and Herb Salad – adapted from Plenty by Yotam Ottolenghi

The original recipe called for orange-flower water, which I both do not know where to find, and do not know when I’d ever use again.  I substituted Meyer lemon juice (more on my new obsession with Meyer lemons later), and the salad was delicious.  You could use regular lemon juice;  just decrease to 1 1/2 TBS.  An easy way to toast the pistachios is in your toaster oven, set to 350;  once you smell them, they’re done.

Serves 4.

Dressing:

  • 4 TBS extra-virgin olive oil
  • 2 TBS Meyer lemon juice
  • salt and freshly ground black pepper to taste

Whisk together dressing ingredients.

  • 3 1/2 cups watercress, thick stems removed (about 1 bunch watercress)
  • 1 cup basil leaves, roughly chopped (a 2/3 oz. package)
  • 1 1/2 cups cilantro, roughly chopped
  • 1/4 cup fresh tarragon leaves
  • 1/3 cup shelled, unsalted pistachios, lightly toasted and coarsely chopped

Wash greens and spin-dry well.

Add pistachios and toss.  Add dressing, toss, and serve immediately.

(Do ahead:  have all greens ready to go in your salad spinner, unwashed, and refrigerate until dinner time;  then wash and spin.  The dressing can be made and kept at room temperature until dinner time as well.)

Watercress and Frisee Salad with Green Apple and Celery Root

By Jennifer

Watercress and Frisee Salad with Green Apple and Celery Root

Adapted from Gourmet magazine

Serves 2-4

  • 1 bunch watercress, large stems removed
  • 1 small head frisee (also called chicory or French curly endive), torn into bite-size pieces
  • 2 TBS extra-virgin olive oil
  • 2 TBS red-wine vinegar
  • 1 shallot, minced
  • 1 Granny Smith apple, julienned
  • 1 small or 1/2 medium celery root, peeled and julienned

Whisk together olive oil, vinegar, shallot and salt and freshly ground black pepper to taste.

Toss dressing with apple and celery root;  you can refrigerate this until you are ready to serve the salad.  Toss mixture with watercress and frisee.

Beets with Watercress and Orange

By Jennifer,

Beets with Watercress and Orange

This recipe is from Fields of Greens by Annie Somerville.

  • 1 bunch beets
  • 3 TBS fresh orange juice
  • 1 TBS Champagne vinegar
  • 1/8 tsp salt
  • freshly ground black pepper
  • 1 bunch watercress

Preheat oven to 400.

Beets ready to roast

Trim beets and place them, with a good splash of water, in a foil-lined tray.  Cover with foil and bake for 45 – 60 minutes, depending on their size.  Check to see if they’re tender by piercing one with a sharp knife.

Beets out of the oven

Beets, without skin

If tender, let them cool, then rub off the skins and cut into thin rounds or wedges.

Sliced beets marinating in orange juice and vinegar

In a medium-sized bowl combine orange juice, vinegar, salt and pepper, then add the beets and toss to coat;  set aside (I set mine aside in the fridge for a good 6 hours).  Trim the long stems off the watercress, wash and spin-dry well.

When ready to serve, place a good handful of watercress on each plate and arrange some beets on top;  sprinkle with pepper.