
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
The original recipe can be found at:

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
Book sounds good. And this was fun. Glad you were able to get through your grief because this sounds good!!! :)
ReplyDeletePen M
Such a delightful post....a perfect way to start my Sunday morning! Think I'll make this for our Sunday Supper tonight (in my old and trusty skillet).
ReplyDeleteWonderful post Jenn, I can't wait to sink my teeth into the frittata and the book! xo
ReplyDeleteJenn, when I read your post, for a just a moment I really was afraid your marriage had come to an end. Whew! Very cute. 8 cups of kale and mustard greens and your crew at it anyway? Unbelievable! I have to try it.
ReplyDeleteBest of luck with your new series. I can't wait to go to London with you!
~Krista
I knew there were other people who obsessed over the perfect cookware! Using tools that are "right" for you makes cooking so much nicer.
ReplyDeleteYour book is on the top of my TBR pile. Love London--I worked there one summer, long ago, selling men's casual wear.
It's so great to see you here, Jenn! This looks wonderful - we like frittata and are working on getting more kale into our meals. I hope you and Trovardig will be very happy together.
ReplyDeleteEven though I am very jealous about the hat shop mysteries, I look forward to reading this new series.
Hugs!
MJ
Ah, pan love! It's funny but so true. I have an old, dented pot left to me by my beloved mom and Aunt Mary. I wouldn't part with it for all the CorningWare in the world. :) Happy congrats on the launch of your new series, and thanks for sharing the recipe today, perfect for fresh summer veg.
ReplyDeleteHave a great Sunday, Jenn...
~ Cleo
Hi, all, thanks for sharing in my new pan, new series joy! It's been quite a wild few weeks! Krista, thanks for inviting me back to the kitchen. I always find the best recipes here! XO, Jenn
ReplyDeleteI hope the new series and the new pan have long and happy lives!
ReplyDeleteMazel tov to you and your new pan. May you have many happy years together.
ReplyDeleteI have a set of cast iron skillets from my grandmother that I will never part with...and probably won't have to given the longevity of cast iron. So glad you found your true match--who says love doesn't strike twice?
ReplyDeleteYou scared me Jenn, but I did love the segue into the new skillet. I looked it up since I'm in the market for a new skillet.
ReplyDeleteEnjoy your new friend.
I love you easy peasy recipe.
loved the story and the dish sounds so yummy
ReplyDeleteIm sorry to hear about your skillet, but glad you found one you liked!
ReplyDeleteLooking forward to reading your new book!
Melissa @ My recent favorite books
Love the style you chose to introduce us to your newly departed and newly arrived cookware. Great fun! And the recipe sounds good, too. With 12 eggs, a cup of Parmesan, and 8 cups of greens, this must serve a fair number of people.
ReplyDeleteI think I'll rev up my frying pan and cook this for supper! Thank you!
ReplyDeleteJoanie
Thank you all for the kind words! It was a fun blog to write. When I read it out loud to the Hub, he got a mildly panicked look on his face and then he laughed. Yeah, I'm a stinker like that ;) But the frittata and the new skillet really are wonderful!
ReplyDelete