Showing posts with label Cloche and Dagger. Show all posts
Showing posts with label Cloche and Dagger. Show all posts

Sunday, August 11, 2013

Bacon-Ricotta Frittata

A very warm welcome back to Jenn McKinlay, whom many of you know from her days as a Mystery Lovers' Kitchen regular. Jenn's exciting new Hat Shop Mystery series debuted this week! Set in London, the first in the series is Cloche and Dagger!

And now, Jenn!


So, after fourteen years, three months and a handful of days, the marriage was over.  It was not an easy decision to come to, there was emotional investment and sentimental attachment on both sides, but we both knew it was time.  My beloved skillet, given to me on my wedding day, the same pan that had cooked my hooligans first forays into chewable food and introduced them to the delights of bacon, had fried its last batch of hash browns.   A moment of silence, please.
My mourning period took a bit longer than the Hub and the hooligans would have liked.  I simply could not speed date my way into a new skillet.  “I am going through the five stages of grief, now quit rushing me,” I would say when their requests for something cookable only in a large frying pan went denied – again and again. 

And then, one day, on a random trip to IKEA, a twelve inch blue sided, oven/stove capable skillet caught my eye.  It was a flirty little thing that I refused to acknowledge at first because it was just so forward with its long handle and thick bottom.  I circled around it a few times, pretending I was really interested in the pizza cutters hanging nearby.  But its name Trovardig would not be denied.  In Swedish, it means reliable, trustworthy, and faithful.   I decided to give it a chance.

The first thing we cooked together was a parmesan-ricotta frittata recommended to me by a writer friend, which she found at epicurious.com, but which I changed up a bit to accommodate my not loving the greens so much herd.  This was going to be my new pan’s equivalent of the meeting of the parents moment.  I was nervous for it, but I thought that if we worked together we could get through it.  Well, let me just say, Trovardig exceeded my expectations and cooked up an amazing frittata that won over the Hub and hooligans and firmly established its presence in our home and cemented our new relationship.  I had not thought that I could love again, but I was wrong.  For a heart that is open, room can always be made for new cookware.

Bacon-Ricotta Frittata

Ingredients:

1 package cooked and crumbled bacon
1 bunch diced green onions
8 cups diced kale and mustard greens
12 large eggs
½ teaspoon kosher salt
1 cup fresh, fine grated parmesan cheese (divided into ¾ and ¼ cups)
15 ounces whole milk ricotta cheese

Directions:  Preheat oven to 350 degrees.  Cook bacon in (new) skillet until crisp.  Transfer bacon to a separate plate.  Set aside the bacon drippings by pouring them into a bowl.  Return 2 tablespoons of the drippings to the pan and fry the green onions for about four minutes over medium heat.  Add half of the diced up greens and toss for a minute until they begin to wilt.  Add the remaining greens and sauté for about ten minutes until they are wilted.  Transfer to a plate.  Rinse and dry (new) skillet.  Beat eggs in a large bowl.  Whisk in ¾ cup Parmesan cheese, then greens and half of the bacon.  Stir in the ricotta but not too much, leave some clumps.  Heat one tablespoon of the bacon drippings in the skillet over medium heat.  Pour in egg mixture, making sure the greens and bacon are spread evenly.  Sprinkle remaining bacon and ¼ cup Parmesan over the eggs.  Cook for ten minutes until the edges are set and then transfer to the oven to bake for twenty minutes.  Once the frittata is set, remove it from the oven and loosen it around the edges and carefully transfer it to a platter.  Let cool for 30 minutes.  Apparently, frittatas are supposed to be just a bit warmer than room temperature.  Slices into wedges and enjoy with a nice loaf of bread and a fruit salad.

 


The original recipe can be found at:  http://www.epicurious.com/recipes/food/views/Frittata-with-Bacon-Fresh-Ricotta-and-Greens-233142

Thank you, Krista, for inviting me to visit my favorite kitchen!  It was delightful as always.


This month brings the debut of a new series for me.  Cloche and Dagger, the lead title in the London Hat Shop mysteries, was released on August 6th.  I am very excited to be writing about a milliner in London and not just because I get to go there to do research, no actually, that’s exactly why I love this series.  London is one of my favorite cities and to get to go there – well, it’s a dream come true.  If you have any interest in seeing what other shenanigans I’m up to, you can find me at my website www.jennmckinlay.com or on facebook at https://www.facebook.com/JennMcKinlaysBooks or on Twitter https://twitter.com/JennMcKinlay