Bacon, Spring Greens and Manchego Frittata

You guys, I’m really excited.

Sure, I have a lot to be excited about. My good friends are getting married this weekend. Josh, my youngest brother is graduating from UCLA on Thursday. But the thing that I am most excited about is the fact that I don’t have to get on an airplane for at least six weeks.

As much as I love to travel, I do not love to fly. When I was a kid, I loved when there was turbulance and the excitement of airplane snacks and sodas.

But now, now I dread everything from the lines, to the slightest bump in the air, to the boredom.

Seriously, there is nothing worse than finishing all your reading materials on the plane and having no entertainment system. Especially when you still have hours to go.

For six weeks, I get to be on solid ground. I plan on spending most of those six weeks in and around the kitchen.

I started out with something I miss a lot when I’m on the road. Breakfast,  for dinner. I like to mix it up.

You will need…

3 slices thick cut bacon, diced

1 tablespoons olive oil

1 large shallot, thinly sliced

1 hot red chile (spice level of your choice), seeded and finely chopped

1 tablespoon yellow mustard seeds

1 pound young spring greens (dandelion greens, kale, spinach mustard greens), sliced into ribbons

1 tablespoon white wine vinegar

8 large eggs, beaten

¾ cup Manchego cheese, grated

2 tablespoons canola oil

Salt and pepper to taste

In a large oven safe, nonstick skillet cook the bacon in the olive oil over moderate heat stirring until golden brown.

When the bacon is golden brown, add in the shallots, chile and mustard seeds.

Add in the greens and vinegar, season with salt and pepper and cook, stirring frequently until tender. About 5 minutes.

Set the greens aside to cool.

Preheat the broiler of your oven.

Whisk together the cheese and the eggs together and season with salt and pepper.

When the greens have cooled, whisk them into the eggs.

In the same skillet you used earlier, heat the oil over medium high heat.

When the oil is hot, add in the eggs, creating an even layer of eggs in the pan. 

Cook the eggs until they are lightly browned and set on the bottom. About 3 minutes.

Broil the eggs for 1 to 2 minutes, just until the eggs are set and lightly browned on top.

Slice and serve hot.

Love and Beer Floats

Angela 

Spring Greens and Manchego Frittata 

3 slices thick cut bacon, diced

1 tablespoons olive oil

1 large shallot, thinly sliced

1 hot red chile (spice level of your choice), seeded and finely chopped

1 tablespoon yellow mustard seeds

1 pound young spring greens (dandelion greens, kale, spinach mustard greens)

1 tablespoon white wine vinegar

8 large eggs, beaten

¾ cup Manchego cheese, grated

2 tablespoons canola oil

Salt and pepper to taste

In a large oven safe, nonstick skillet cook the bacon in the olive oil over moderate heat stirring until golden brown.

When the bacon is golden brown, add in the shallots, chile and mustard seeds.

Add in the greens and vinegar, season with salt and pepper and cook, stirring frequently until tender. About 5 minutes.

Set the greens aside to cool.

Preheat the broiler of your oven.

Whisk together the cheese and the eggs together and season with salt and pepper.

When the greens have cooled, whisk them into the eggs.

In the same skillet you used earlier, heat the oil over medium high heat.

When the oil is hot, add in the eggs, creating an even layer of eggs in the pan. Cook the eggs until they are lightly browned and set on the bottom. About 3 minutes.

Broil the eggs for 1 to 2 minutes, just until the eggs are set and lightly browned on top.

Slice and serve hot. 

Roast Beef with Roasted Tomato Sauce

You know why I like roasting?

I like roasting because it’s the lazy girls fancy.

Just saying something is roasted instantly makes it sound three times more impressive.

But roasting pretty much consists of throwing things in a pan and tossing them in the oven.

When I want to make something tasty but also want to relax when I get home from work, I bust out the roasting essentials.

This is awesome roaster’s go to dinner dish.

You will need…

2 lbs plum tomatoes, sliced into 1/3 inch thick slices

1 tablespoon olive oil

1 tablespoon fresh thyme leaves, chopped

2 tablespoons chopped parsley

2 tablespoon balsamic vinegar

2 ¾ pound beef eye of round roast, trimmed

½ tablespoon yellow mustard seeds

½ tablespoon coriander seeds

¼ teaspoon allspice berries

1 tablespoon brown sugar

1 tablespoon vegetable oil

2 cups watercress, optional

Salt and pepper to taste

Start by preheating the oven to 250 degrees F.

On a large rimmed baking sheet, lay out the tomato slices in one layer.

Drizzle the tomatoes with the olive oil and season them with salt and pepper. Sprinkle the tomatoes with half the thyme leaves.

Add them to the oven and roast them for an hour and a half. Rotating halfway through.

When the tomatoes are roasted, remove them from the oven and allow them to cool slightly.

Roughly chop the tomatoes and toss them with the thyme, parsley and balsamic vinegar. Set aside.

Then in a small skillet, toast the mustard, coriander and allspice berries over moderate heat until fragrant and lightly browned.

Transfer the spices to a spice grinder. Let the spices cool completely and then grind them into a powder.

Combine the spices with the sugar and add in salt and pepper to your tastes.

Rub the spice mixture into the beef and let stand at room temperature for 30 minutes.

Up the oven to 400 degrees F.

In a large oven proof skillet heat the vegetable oil until hot.

Add the beef and cook over moderate heat until browned all over. About 3 minutes per side.

Transfer the skillet to the preheated oven.

Roast the beef, turning a few times for about 30 minutes. Just until an instant-read thermometer registers 120 degrees F for rare.

Transfer the roast to a carving board and cover with foil. Let it rest for about 15 minutes.

Thinly carve the beef across the grain.

Lay down a large scoop of the tomato mixture and a handful of watercress.

Top with roast beef and serve hot.

Love and Beer Floats

Angela 

Roast Beef with Roasted Tomato Sauce

2 lbs plum tomatoes, sliced into 1/3 inch thick slices

1 tablespoon olive oil

1 tablespoon fresh thyme leaves, chopped

2 tablespoons chopped parsley

2 tablespoon balsamic vinegar

2 ¾ pound beef eye of round roast, trimmed

½ tablespoon yellow mustard seeds

½ tablespoon coriander seeds

¼ teaspoon allspice berries

1 tablespoon brown sugar

1 tablespoon vegetable oil

2 cups watercress, optional

Salt and pepper to taste

Start by preheating the oven to 250 degrees F.

On a large rimmed baking sheet, lay out the tomato slices in one layer.

Drizzle the tomatoes with the olive oil and season them with salt and pepper. Sprinkle the tomatoes with half the thyme leaves.

Add them to the oven and roast them for an hour and a half. Rotating halfway through.

When the tomatoes are roasted, remove them from the oven and allow them to cool slightly.

Roughly chop the tomatoes and toss them with the thyme, parsley and balsamic vinegar. Set aside.

Then in a small skillet, toast the mustard, coriander and allspice berries over moderate heat until fragrant and lightly browned.

Transfer the spices to a spice grinder. Let the spices cool completely and then grind them into a powder.

Combine the spices with the sugar and add in salt and pepper to your tastes.

Rub the spice mixture into the beef and let stand at room temperature for 30 minutes.

Up the oven to 400 degrees F.

In a large oven proof skillet heat the vegetable oil until hot.

Add the beef and cook over moderate heat until browned all over.

About 3 minutes per side.

Transfer the skillet to the preheated oven.

Roast the beef, turning a few times for about 30 minutes. Just until an instant-read thermometer registers 120 degrees F for rare.

Transfer the roast to a carving board and cover with foil. Let it rest for about 15 minutes.

Thinly carve the beef across the grain.

Lay down a large scoop of the tomato mixture and a handful of watercress.

Top with roast beef and serve hot.