You know how sometimes you just scroll around the internet of things and end up on some awesome site? I was doing this is a little while back and ended up on a beautiful foodie site called Two of a Kind. As I was reading about the author, Alison, I realized I had actually worked with her a little while back! #SmallWorld. It’s a pretty cool feeling when you discover another side of someone, this one being a mutual passion – fooood.
So, as we like to do every month, we’re featuring Two of a Kind as our Foodie Fav! Alison’s latest frittata – prosciutto, caramelized onion, and potato looks divine. We can’t wait to dig in!
¾ pound Dutch yellow potatoes
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small yellow onion, halved and thinly sliced
sea salt and freshly ground black pepper, to taste
¼ cup chopped fresh chives, plus more for garnish
2 tablespoons chopped fresh parsley
6 large eggs
3 slices prosciutto
6 ciliegine (small mozzarella balls), quartered
Fill a small pot with water and add the potatoes, cover and bring to a boil. Reduce heat and simmer until potatoes are easily pierced with the tip of a knife, about 8 minutes. Drain; when potatoes are cool enough to handle, remove and discard skins and slice into ¼” rounds.
Heat olive oil and butter in a 9″ oven-safe fry pan over medium-high heat. Add onions and cook until caramelized, 8-10 minutes. Add the cooked potatoes, season with salt and pepper, and sauté for 3 minutes. Reduce heat to medium-low and add the chives and parsley, stirring to combine.
In a large bowl, whisk together eggs and season with salt and pepper. Add eggs to a fry pan and cook, gently stirring the mixture constantly with a silicone spatula for about 15 seconds. Smooth the top and cook until the bottom is golden brown and the top is slightly set, 4-5 minutes. Sprinkle prosciutto and ciliegine on top. Move to the broiler for 5-7 minutes or until cheese is melted. Remove from oven and slide the frittata onto a cutting board or serving platter. Top with more chives, cut into wedges and serve warm.
Cold season is in full swing around our neighborhood. People are coming down with it quicker than you can sneeze. My husband happened to bring it home last week and by the end of the week I had caught it too. I can honestly say in all the time we’ve been together we’ve never been sick at the same time. Who was supposed to take care of who?!
Well, as a die hard foodie (and both of us being too sick to go to the store), I stepped up to the bowl (haha?) and made us some homemade chicken soup, for the soul. (Because you can’t say chicken soup without thinking “…for the soul”). Now guys, if I can make this soup while wrapped in a snuggie, you know it’s easy.
1 box of chicken stock or chicken broth (if you want to know the difference btwn the two, check this out. I used chicken stock for this recipe as I like the bolder flavor.)
2 diced chicken breasts
1 piece of celery
1 small onion
2 tbsps of parsley
1 tbsp of dill
1 bag of egg noodles or 2 bags of rice (I prefer rice, but either works)
Salt and pepper to taste
Cook the chicken in the skillet until slightly brown. Be sure not to over do it it as it’ll continue to cook once added in later with the vegetables. Once done, plate the chicken and cover with foil to keep it warm.
Dice all of the vegetables and spices and place in the skillet you cooked the chicken in. Pour in the chicken stock and bring to a simmer. Let the vegetables cook for 15-20 minutes or until soft. Add in the chicken and let sit for a couple of minutes to soak in the soup. Get well soon!
Now that the nights are getting cooler, we can start turning to some cozy, spicy, comfort food. I’m not saying jump straight to the heavy chili, but you can definitely ease in to it with these lettuce wraps! They’ll make you sweat and cool you down all at once. Warning: Do not eat these in front of potential significant others! After seeing how messy these can get, they may not come back for seconds, if you know what I’m sayin’.
1 sliced cucumber
1/4 cup scallions
1 cup rice vinegar
1/2 cup water
2 tbsp chopped cilantro
2 tbsp chopped basil
1 tbsp peanut oil
1/2 sweet onion, diced
2 minced garlic cloves
1/4 cup scallions (don’t worry, the pickles will take care of any rank breath from the garlic and scallions!)
1 tbsp Sriracha (in a pinch, you can use Franks red hot sauce. It won’t be nearly as spicy, but still gets the job done.)
2 tbsp soy sauce
2 tbsp rice vinegar
1 lb ground beef (feel free to use ground chicken or turkey)
1 head boston lettuce
Throw all of the ingredients for the pickles in to a jar or bowl and store in the fridge while you prep the wraps.
For the wraps, heat the peanut oil over medium heat. Add in the onions, garlic, scallions, and meat and cook until brown. Slowly stir in all of the sauces – Sriracha, soy sauce, and rice vinegar. Cook until they’ve been absorbed by the meat, and serve immediately.
Scoop the meat in to a lettuce leaf and top with the pickled cucumbers. The heat from the meat and spices, paired with the chilled pickled cucumbers will be like a party in your mouth!
First of all, if you’ve never seen the movie Slammin’ Salmon with Michael Clark Duncan, please rent it! You’ll die laughing. Now back to the recipe – there’s this little shack of a place in Sag Harbor called The Dock House. Every summer we make a special trip there just for the salmon burgers. They have plenty of other seafood too, but there’s something about those burgers. This summer we haven’t been able to make the trip, so I tried to recreate them myself in the last week we have of this wonderful season. I’m sure The Dock House has a special seasoning they’ll never reveal, but these burgers are damn close.
In a food processor, puree the salmon until smooth. Add in the onion, eggs, mustard, lemon juice, bread crumbs, and the rub. Grill the burgers on each side for about 10 minutes or until brown. You can also pan sear them, or broil them for 15 minutes. While they’re grilling, whip up some homemade tartar sauce for a dollop on top.
Aloo tiki or potato cutlet is a North Indian snack made of boiled potatoes and various spices. “Aloo” means potato, and the word “tikki” means a small cutlet or croquette. It is found in almost every chaat shop or stall in Delhi, as well as, in other parts of India. It is served hot along with, tamarind and coriander-mint chutney (sauce), known as Hari (green) chutney. I decided I need to learn how to make these after my best friend had a craving for them over the weekend and asked my mom to make us some. They are fairly simple to make and very filling. They are excellent to serve as an afternoon snack with tea or with drinks as an appetizer. Next time we have a craving, we won’t need to run home for them…yum!
3 medium size potatoes
1 small onion- finely chopped or a half of a medium
1 green chili- finely chopped (remove seeds when chopping to minimize heat if you are worried about spice level)
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. fennel powder (I didn’t have any so I left out, you won’t die if it isn’t in there)
½ tsp. red chili powder
¼ tsp. dry ginger powder (I also added garlic powder in place of the fennel, mainly because I can’t eat most food without some sort of garlicky goodness)
½ tsp. chaat masala powder (MDG is my fav brand, but there are tons of kinds out there & easy to find)
2 tbsp. flour or corn starch (you cant skip this, it helps bind them and give them a crust, they will fall apart without it)
handful of fresh coriander leaves chopped (AKA cilantro. If you don’t like the flavor of cilantro, fresh parsley works as well)
oil for pan or shallow frying (vegetable is best since olive oil has a stronger flavor)
salt (I also added a pinch of black pepper)
Boil the peeled potatoes and after they are cooled a bit, using a grater to grate them. You can even use a potato masher instead of grating to save time. Combine all the ingredients in a bowl and mix well. Divide the mixture into equal portions and shape each portion into a round, flat tikki. (Pack them tightly so they don’t fall apart in the pan) Heat a non-stick pan on a medium to high flame and cook each tikki, using oil generously: think shallow fry, till both sides are golden brown. (you will be tempted to mess with them but let each side firm up & get browned, flip gently). Drain on an absorbent paper towel to catch any excess oil and serve hot. This is the Indian version of our latkes. It tastes like nostalgia/home.