Personal Size Potato and Rosemary Frittata

I had a hankering for a frittata for breakfast but all the recipes I have call for 8 to 12 eggs. Great when having people over for brunch but, as I’m home alone, that wasn’t going to work. The recipe I came up with serves two typical appetites for breakfast or 1 very hungry person. If that one person can show some restraint, it will make both breakfast and lunch.

Personal Size Potato Rosemary Frittata

1 medium potato
1 tablespoon olive oil
1 small onion, thinly sliced (I used a mandolin slicer)
1 sprig of fresh rosemary, finely chopped (should give you about 1 teaspoon)
3 eggs
1/4 cup milk
salt and pepper to taste

Preheat oven to 450 degrees F.

Peel the potato and place in a saucepan of cold water. Bring to a boil and keep it there for 10 minutes. Remove potato and slice.

Meanwhile, in a small cast iron skillet, heat the oil. Add the onion slices. Cook over medium low heat, stirring regularly, for about 10 minutes, until they are lightly caramelized. Sprinkle on the rosemary for the final two minutes of cooking.

In a large bowl, whisk together the eggs, milk and salt and pepper. Stir in the potatoes and the onions and rosemary. Make sure everything is coated in egg.

Heat the skillet the onion was in and then pour in the egg mixture. Bringing the pan up to heat is an important step or the bottom of the frittata will stick to the pan. Cook for 2 minutes to allow the base to set. Run a knife along the edge to loosen. Transfer to the oven and let finish cooking, about 10 minutes. The top will be golden brown.

Transfer to a plate and either eat hot or at room temperature. It also makes for a terrific sandwich filling once cold. I put it between toasted slices of white bread but it is even better between slices of focaccia (recipes here, here and here).

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Pollo al Limone My Way

I started this recipe test drive after reading a recipe for Rao’s famous Lemon Chicken and then studying the America’s Test Kitchen version. Those were both good but I’d rather do things my way. First of all, I made it pollo al limone e rosmarino (chicken with lemon and rosemary) because I can never have enough chicken or lemon or rosemary or lemon rosemary chicken. Frankly, I should just call this Chicken with Rosemary Lemon Gravy but I don’t know how to say that in Italian.

As restaurant broilers are quite a bit different from what I have at home, instead of trying to broil a whole chicken and risk overcooking the outside and undercooking the inside, I cut the chicken into six pieces (drumsticks, thighs, breasts) to begin. The rest of the chicken (back and wings), I put into the freezer for making stock.

Two cups of lemon juice and a cup of olive oil in the original sauce seemed excessive but the 1/4 cup juice and negligible oil of the Test Kitchen was too far in the other direction. I did like their idea of a pan sauce but I’m enough of a Southern girl that I prefer gravy when I can get it, so I made that instead. I also kept their idea of brining the chicken to keep it juicy but added a little more flavor to the brine to boost the flavor.

I served the chicken with my version of Smashed Potatoes (I just used rosemary salt on Yukon golds).

rosemary lemon chicken

Chicken with Rosemary Lemon Gravy

4 lb whole chicken cut into 6 to eight pieces, keeping on the skin and bones
1/4 cup salt
1 teaspoon lemon zest
1/4 cup loosely packed rosemary leaves
1 tablespoon olive oil
4 tablespoons butter
1 medium onion, chopped fine
2 garlic cloves, minced
4 tablespoons flour
1 cup chicken broth
Zest and juice of 2 lemons (1/3 cup juice and 1 tablespoon zest)
1 tablespoon rosemary leaves, chopped

Brine the chicken by placing the pieces in a large zip close bag. Mix the salt, lemon zest and rosemary leaves with 1 quart of water and stir until salt is dissolved. Pour over chicken and seal well. Place in the refrigerator for at least 1 hour and as many as three.

Preheat the oven to 450 degrees F.

Remove chicken from brine, picking off any rosemary leaves and pat dry. Heat the oil in a cast iron skillet until smoking hot. Place chicken in the pan, skin side down. Cook until browned about 8 to 10 minutes. Remove breasts from skillet and turn over the rest of the chicken and cook the second side for 5 minutes more. Remove chicken from pan.

Pour out the fat from the pan. Toss in the butter and melt. Add in the onions and cook until translucent, about 5 minutes. Add in the garlic and sauté for a minute more. Sprinkle on the flour and cook until the roux becomes the color of peanut butter, 3 to 5 minutes. Slowly whisk in the chicken broth and the lemon juice. Continue to stir until the sauce is smooth and it comes to a simmer.

Pour in any juices from the chicken and then add the chicken back to the pan, skin side up. Place in the preheated oven and bake for 30 minutes. While the chicken cooks, stir together the lemon zest and rosemary leaves.

Remove the pan from the oven and turn on the broiler to high. Place the chicken on a baking sheet (I used the one I finished the potatoes on) and broil for 5 to 10 minutes, until the skin is crisp and dark brown but not burned and the breasts register 160 degrees F and thighs and drumsticks register 175 degrees F. You might need to rotate the pan during the broil.

While the chicken is broiling, sprinkle half of the rosemary lemon zest into the sauce and stir to combine.

Remove the chicken from the broiler and rest for 5 minutes before plating. Ladle gravy over each piece of chicken and sprinkle remaining rosemary lemon zest over the top of each plate and serve.

Lemon Rosemary Mushrooms in Parchment

IMG_0181If you ever wondered if I cook anything besides meat with rosemary, let me share with you this mushroom recipe. It is great as a side for two or as starter, if you’re doing tapas.

Start by doing a modified gremolata (parsley, lemon zest, garlic, salt). As Chef Marco Canora says: “Gremolata is like Italian MSG. It makes everything taste good.” Instead of parsley, I use rosemary.

Lemon Rosemary Mushrooms in Parchment

1 large lemon, zested and squeezed to yield around 2 tablespoons juice
1/4 cup rosemary leaves
3 medium cloves garlic
Kosher salt
1 tablespoon olive oil
1 tablespoon unsalted butter
1 lb. mushrooms, such as baby portabellas or white button, cleaned with large ones cut in half
salt and pepper to taste

Preheat the oven to 375°F.

Combine the rosemary, lemon zest, and 1 garlic clove and chop to combine. Add a pinch of salt and mix well.

Heat the oil and butter in a 12-inch skillet over medium-high heat. Cook the mushrooms with 2 garlic cloves smashed with the side of a chef’s knife. Season to taste with salt and pepper and cook, stirring occasionally, until the mushrooms soften, about 5 minutes. Pour in lemon juice and let it reduce by half, another 5 minutes.

Take a large piece of parchment (or buy premade parchment bags from the grocery) and place the mushroom mixture in the center. Sprinkle the rosemary, lemon, garlic mixture over the mushrooms. Fold the parchment over the mushrooms and crimp and pleat the edges to seal tightly, starting at one corner of the fold and working your way to the other end, making sure the seals are tight. You can do this up to 2 hours ahead.

Put the packet on a baking sheet and bake until the mushrooms are warmed through, about 10-15 minutes. Slice open the packet and serve family style.

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Rosemary Lemon Shrimp

Remember those earlier posts about how much I love rosemary? Well, here is another great recipe using it – this time for shrimp.

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Rosemary Lemon Shrimp

3 pounds large shrimp peeled
4 to 6 long branches rosemary, leaves removed to yield skewers, 1/2 cup leaves set aside
2 lemons, zested and juiced
4 ounces limoncello
4 bunches oregano, leaves removed (about a 1/4 cup leaves)
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup extra-virgin olive oil

In a blender, combine the lemon juice and zest, limoncello, rosemary, oregano, garlic, salt, pepper and olive oil and pulse until leaves are in small pieces. Remove 1/2 cup of marinade for basting. Place shrimp in the remaining marinade for at least 30 minutes and up to 2 hours.

Divide the shrimp into four or six equal portions and skewer them on each of the rosemary branches. Place in the refrigerator until ready to grill.

Preheat the grill or broiler for direct cooking. If using a charcoal grill, just before beginning to cook the shrimp, scatter remaining rosemary leaves over the coals. Cook each skewer for three minutes, then turn and cook for a minute or two more, basting with the marinade.

Garnish with lemon wedges and a sprig of rosemary.

Rosemary Infused Oil

Sometimes you just want a little extra hit of rosemary like for the coating on roasted potatoes or in the oil you’re using to cook chicken or shrimp.

Infusing oil isn’t a difficult process:

Cut enough fresh rosemary to fill a Mason jar. Wash the rosemary in water, and allow to completely dry.

Pack the clean Mason jar with the clean rosemary.

Fill the jar with olive oil, until the rosemary is completely covered. Secure a lid on the jar. Place the jar in an out of the way place for about a month.

Strain the infused oil into a clean jar. Throw away the solids.

rosemary and oil

Yummy!