The Only Frittata Recipe You’ll Ever Need

Frittata

So since we are still in the period known as the Nine Days (see more about this by checking out two of my earlier posts from last year, here and here, or by visiting Chabad.org by clicking here.) I thought I would give you a quick and easy meatless supper idea that has an easy base, that can then be customized to meet your family’s personal tastes. A frittata fits the bill on all those counts! It’s meatless, it’s easy, it’s quick and it is totally customizable! In fact, you can make two different flavours! Or you can just make a lot of frittata, ’cause to be honest, it tastes even better cold/room temperature the next day!

The recipe below will give you the basic technique along with a few winning flavor combinations. These are great starting points for those who are new to frittatas, but they’re definitely not the end. The whole point of a frittata is that you can make it anytime, with almost anything. Just keep these few tips in mind.

Keep the size of your dish in mind:
Any 2-quart baking dish works well for this frittata. (For a classic look, bake your frittata in a cast-iron skillet.) Larger dimensions will work, too, but will yield shallower frittatas and require shorter cooking times.

Be kind to your eggs:
Beat the eggs only enough to blend the whites and yolks. Overbeating will cause the frittata to poof in the oven, then fall into a denser layer when cooling.

Mix-in moisture:
While just about anything can be stirred into the egg base, you should stick to ingredients that are already cooked. For anything with excess moisture, such as sautéed greens, be sure to squeeze out any liquid first, otherwise it will make your frittata soggy.

Ingredients:
4 ½ tablespoons olive oil
¾ cup diced onions
12 large eggs
¾ cup milk
1 teaspoon salt
⅓ teaspoon pepper

To customize:
Provençal:
1 ½ cups sautéed diced red bell pepper
1 ½ cups sautéed zucchini
⅓ cup finely chopped fresh basil*

Italiano:
12 ounces vegetarian Italian sausage, browned and crumbled
¾ cup cooked broccoli rabe, cut in 2 inch segments*
⅓ cup grated parmesan cheese

Springtide:
3 cups sliced cooked asparagus*
6 ounces smoked salmon, chopped
⅓ cup chopped fresh chives*
⅓ cup chopped fresh parsley*

Greco:
1 ½ pounds baby spinach, wilted and squeezed dry*
¾ cup crumbled feta cheese
3 tablespoons chopped fresh dill*
3 tablespoons sliced scallions/green onions*

* Click here to learn how to clean basil, broccoli rabe, asparagus, chives, parsley, baby spinach, dill and scallions/green onions.

Directions:
Preheat your oven to 350°F. In a 10” oven-safe skillet over medium-high heat, heat the olive oil, then add the diced onions, and cook until softened, about 5 minutes. In a large bowl, whisk together your eggs, along with the milk, salt and pepper. Add whatever mix-ins you wish, any of the above suggestions, or one of your own creation.

Pour the egg mixture into the skillet, stir and cook, until the edges start to pull away from the pan, about 5 to 7 minutes. Bake at 350°F until set, about 16-18 minutes.  To serve, cut into wedges and serve with a nice side salad.

If you are using a baking dish instead of an oven safe skillet, you can start the frittata on the stove-top, then very lightly grease a 2 quart baking dish and carefully transfer the frittata to the dish, to finish baking in the oven. It won’t be as pretty, but it will do the job in a pinch.

Creamy Pasta with Salmon and Dill

Salmon Dill Pasta

Hi everyone! I realize that it’s been a long time since I last posted, but I need to get back on that horse! Here is a quick recipe that I’ve been making lately. It’s a dairy pasta dish, so it’s rich and comforting, but the fresh dill and lemon zest keep it from being too heavy. You can also switch up the fresh salmon for canned or for a twist, use smoked salmon instead! This recipe will serve 6. Enjoy!

Ingredients:

12 ounces uncooked linguine pasta (or any other pasta of choice)
1-2 tablespoons olive oil
1 large onion, sliced thin
2 shallots, sliced thin
3 cloves garlic, minced
1 ¼ pounds of fresh or frozen (defrosted) salmon, cubed
¾ cup cream cheese
¾ cup fresh dill, chopped finely*
1 teaspoon fresh lemon zest**
salt & freshly ground pepper, to taste

* Click here to learn how to properly check fresh dill.
** Click here for my tips on zesting.

Directions:

In a large pot, bring salted water to a boil and add the pasta. Cook the pasta according to the package directions. Once the pasta is done, drain it, saving the water to add to the sauce.

In a large sauté pan, add the olive oil and heat on medium-high temperature. Once the oil is hot, add the onion, shallots and garlic. Toss to coat in the oil and season with salt and fresh pepper. Allow to cook, softening and getting some colour, but not turning completely brown, about 5-7 minutes.

Once the onions are mostly done, add the salmon to the pan, and again, toss to coat. Let the fish and onions sit for a minute or two, to allow the salmon to begin to cook. Add the cream cheese to the pan, and move it around the pan, so that the heat begins to melt the cheese. At this point, add some of the pasta water to the pan to mix with the melting cream cheese and make a sauce. Add as much water as you feel necessary to get the consistency that you like. Once the cheese has completely been thinned out, add the dill and mix to combine.

In a large mixing or serving bowl, toss the cooked pasta with the sauce and then sprinkle with the lemon zest and additional dill, salt and pepper, to taste.

 

Citrus Dill Gravlax

GravlaxSo how can you be a kosher cooking blog having a week highlighting fish, and not touch on Lox? It’s a Jewish staple! Confession time… up until a few months ago I could not stand Lox of any kind. Even the smell or thought of it turned me off completely. Now I seem obsessed with it! I don’t like it… I LOVE it! Better late than never I guess!

Now I realize that Gravlax is not Lox. Lox is cured through smoking while Gravlax is cured in a salt/acid mixture. The tastes and textures though are quite similar. That, and you can make Gravlax easily at home… Lox, not so much (I’m not counting those that have their own personal smokers at home). This dish takes a while to cure, but in truth, very little effort to make. Trust me this will be a HUGE hit at your next party and your guests will be incredibly impressed.

Ingredients:

Gravlax:
1 (1-pound) salmon fillet, skin on
1 teaspoon whole white peppercorns
1 teaspoon whole black peppercorns
2 tablespoons sea salt
2 teaspoons sugar
zest of 1 orange**
zest of ½ lime**
zest of ½ lemon**
1 ½ tablespoons tequila/vodka/gin (plus more if needed)
1 cup chopped fresh dill, divided*

Sauce:
2 tablespoons honey mustard
1 tablespoon white vinegar
3 tablespoons canola oil
2 tablespoons chopped fresh dill*
¼ teaspoon salt
pepper, to taste

To serve:
Melba toasts or toast points
capers
sliced onion
dill sprigs

* Click here to learn about cleaning dill.
** Click here for my tips on zesting citrus.

Directions:

For Gravlax: Heat the peppercorns in a small skillet over medium-high heat until spices are fragrant and seeds jump slightly, shaking skillet frequently, about 2 minutes. Crush spices in mortar with pestle or transfer to work surface, cover with kitchen towel (not terry cloth), and crush with mallet or bottom of heavy pan. Transfer spices to small bowl. Mix in salt, sugar, and the zests of the orange, lemon and lime.

Trim the fillet so that it is uniform in size. Using small sharp knife, poke 12 small holes through skin of both pieces of salmon. Rub ⅓ of spice mixture over skin. Sprinkle ⅓ cup chopped dill in bottom of 7x7x2-inch or 8x8x2-inch glass baking dish. Place the salmon, skin side down, on top of the dill. Pour the alcohol over the fish. Rub the remaining spice mixture onto the top of the salmon. Then press the remaining chopped dill into salmon. Cover with plastic wrap, pressing directly onto fish. Place a small plate or smaller dish on top of the plastic, so that it makes direct contact with the wrapped fish. Place some heavy cans on plate so that the fish is weighted down. Refrigerate 2 to 3 days, checking on it once or twice a day, and basting the fish with the juices produced by the curing process. On the second day of curing, slice off a small piece and taste it. If it doesn’t taste like it’s getting there, add a little more salt and/or alcohol on the fish.

For Sauce: Whisk mustard and vinegar in small bowl to blend. Gradually whisk in oil. Stir in chopped dill and salt. Season with ground black pepper. (Sauce can be made 3 days ahead. Cover and chill.)

To Serve: Scrape spices and dill off both sides of salmon (some spice mixture will remain). Using knife with long thin blade, thinly slice salmon diagonally at 45-degree angle from top of fillet toward skin. Cut with a back and forth sawing motion toward the narrow end to remove a thin slice of fish. Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible. Serve with Melba toasts, toast points, capers, dill, onions and the mustard sauce.

Israeli Couscous Salad

Couscous SaladSo I first had a version of this salad at a bridal shower for my sister-in-law. The woman who made it was one of my favourite Rebbitzens growing up, Mrs. Dassi Smolarcik. Subsequently, she and her family moved to Miami, (my Rebbitzen, not my sister-in-law…. my s-i-l moved to Savannah!), but what is Canada’s loss is Florida’s gain. I’ve tweaked the recipe slightly, but I’m sure Mrs. Smo will forgive me. I suggest making this for your next meal, dairy or meat, where you’d like a nice, light salad in the mix. This recipe will serve 6-8 people.

Ingredients:

1 ½ cups uncooked Israeli couscous
1 pint grape tomatoes, halved
1 red pepper, diced
1 green pepper, diced
4-5 radishes, sliced thin*
4-5 green onions, sliced thin*
1 can of corn kernels, drained
½ bunch fresh parsley, chopped fine*
½ bunch fresh dill, chopped fine*

Dressing:

½ cup oil
2-3 tablespoons lemon juice
½ teaspoon salt (more or less to taste)
½ teaspoon freshly cracked pepper (more or less to taste)

* Click here to learn how to clean these herbs and vegetables.

Instructions:

Prepare the couscous according to the directions on the package. Drain, and set aside to cool. Combine the cooled couscous, along with the prepared vegetables in a large mixing bowl. Prepare the dressing in a small container and combine well, tasting for flavour. Once you are happy with it, pour it over the couscous salad and mix well to combine. This salad is best if let to sit covered in the refrigerator to marinate, preferably overnight. If you preparing it the day before, you may wish to leave the tomatoes out until about an hour before serving, so they don’t get soft.

Russian Carrot Salad – Салат из моркови

Carrot saladIngredients:

8 large carrots, shredded
4 cloves garlic, minced
½ cup finely chopped walnuts (or nut of choice)
½ to ¾ cup mayonnaise
2 tablespoons fresh dill*

Directions:

Stir together the carrots, garlic, walnuts, mayonnaise and dill until evenly blended. Keep refrigerated until ready to serve.

* Click here to learn how to check dill.

Grilled Salmon Fillets with a Lemon, Dill and Garlic Sauce

Grilled Salmon with Garlic, Lemon Dill SauceThis recipe calls for using a grill. If you do not have one, or wish to not grill the fish altogether, you can prepare it either in the oven under the broiler for 5-10 minutes, depending on the thickness of your fillet, or you can pan sear it instead. This recipe makes 6 servings.

Ingredients:

6 (4 ounce) salmon fillets
salt and ground black pepper to taste
6 tablespoons olive oil, divided
¾ cup mayonnaise
3 tablespoons Dijon mustard
6 cloves garlic, minced
1 tablespoon and 1 ½ teaspoons lemon juice ᶲ
1 tablespoon and 1 ½ teaspoons finely grated lemon zest ᶲ
3 tablespoons chopped fresh dill *
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:

Prepare the grill for high heat by lightly oiling the grill grate, either with some of the olive oil or with a non-stick cooking spray. Note: if you are using a spray, DO NOT spray over a lit grill. This is a good way to lose your eyebrows. Season the salmon fillets with salt and pepper and drizzle with 3 tablespoons of the olive oil. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes.

Meanwhile, while the salmon is cooking, in a small bowl, whisk together the mayonnaise, mustard, remaining olive oil, garlic, lemon juice and zest, dill, salt and pepper. Set the sauce aside until the salmon has finished cooking. When the salmon is done, place it on a serving plate and top with the prepared sauce. This dish can be served hot, cold or room temperature.

* To learn how to properly clean fresh dill, click here.
ᶲ For tips on zesting and juicing a lemon, click here.

Salmon en Croute

Salmon en CrouteIngredients:

1 salmon fillet (about 1 ½ pounds), skin removed
½ cup sour cream
3-4 tablespoons chopped fresh dill*
16 oz. fresh baby spinach or 10 oz. frozen spinach, defrosted and drained*
2 cloves garlic, minced
Zest and juice of 1 lemon
¾ cup dry bread crumbs (plain or seasoned)
½ cup parmesan cheese (grated or shredded)
1 cup chopped onion
1 teaspoon salt
1 teaspoon pepper
2 hard boiled eggs, chopped
1 (17.3 oz) package frozen puff pastry, thawed
1 large egg, lightly beaten

Directions:

Preheat oven to 350 degrees. In a skillet on medium-high heat, sauté the spinach, onion, garlic and lemon juice until the onion has become translucent, about 5-6 minutes. Add about half of the salt and pepper to the spinach mixture and stir well to combine. Set aside, and allow the mixture to cool. In a small bowl mix together the fresh dill, the lemon zest, parmesan cheese, bread crumbs and remaining salt and pepper. Set this aside as well.

You are going to want to completely encapsulate the fish, so it is easiest working with two pieces of pastry dough, rather than one large one. Roll out the dough on a lightly floured surface and divide in half. Lay one sheet out on a greased 13 x 9 inch baking dish or cookie sheet. Spread about a tablespoon or so of the sour cream on the dough. Then lay the salmon on the dough. Next, spread the remaining sour cream on top of the salmon. Then sprinkle on the bread crumb mixture over the sour cream. Then gently spread out the spinach mixture on top. Finally, finish with a layer of the chopped up hard boiled eggs.

Pull the edges of the dough up around the sides of your salmon pile. Then top with your remaining piece of dough, using your beaten egg to help seal the two pieces together. Use the remaining beaten egg as a wash over the top of the pastry. Cut a few slits to allow steam to escape, and take the opportunity to decorate the top of the pastry with slits or designs to your liking. Bake for 45 minutes or until golden brown. Serve with a cucumber dill or tartar sauce.

* click here to see how to properly clean fresh dill and baby spinach.

A Greek Chorus of Appetizers

Stacked Greek Salads

Stacked Greek

Ingredients:

4-6 large tomatoes, hothouse, beefsteak or even romas, sliced ¼” thick
8oz. feta cheese, sliced ¼” thick
1 red onion, sliced thin
1 cup olives, green or kalamata, sliced
1-2 english cucumbers, sliced ¼” thick
1 tablespoon dried oregano
½ cup olive oil
¼ cup lemon juice
salt and pepper

Directions:

On individual plates or a large serving platter, arrange 6 slices of tomato, then layer on top cheese, onions, cucumbers, some olives and sprinkle with some oregano and pepper. Then if possible (depending on your stacking skills), create another layer of the ingredients and finish off with a drizzling of olive oil and lemon juice. If needed, you can skewer the stacks with bamboo sticks to help balance everything.

Greek Dip

Greek Mediterranean Dip
Original recipe makes 10 servings

Ingredients:

1 (10 ounce) container red pepper hummus
1 (10 ounce) container of tzatziki
½ cup finely chopped Kalamata olives
½ cup finely chopped artichoke hearts
½ cup diced fresh tomato
¾ cup peeled and diced cucumber
¾ cup crumbled feta cheese
¼ cup finely diced red onion
¼ cup olive oil
1 teaspoon dried oregano

Directions:

This dish is great if you can serve it either in a glass pie dish that is wide and shallow OR a trifle dish that lets you see all the beautiful layers. It’s also really easy in that it’s just a “dump” recipe, where you can add a bunch of pre-made things together to make them look incredible. Start by spreading out the layer of the hummus, then the tzatziki. Then layer on the rest of the vegetables and then top with the cheese and onions. Drizzle over the olive oil and sprinkle on the oregano. Serve with toasted pita chips or tortilla chips and enjoy!

Spanakopita

Spanakopita

Ingredients:

½ cup olive oil, divided
2 large onions, chopped
1 clove garlic, minced
2 (10 ounce) packages frozen chopped spinach – thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper to taste
1 (16 ounce) packages fyllo dough

Directions:

Preheat oven to 350 degrees F (175 degrees C). Heat half of the oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper. With a pastry brush, coat a 9″ x 13″ baking pan with some of the remaining oil. Lay a sheet of fyllo dough in the pan, brushing it with olive oil. Lay 4 more sheets of fyllo in the pan, brushing each with oil. Spread half the spinach mixture over the fyllo. Cover this with 3 more sheets of fyllo, brushing oil on each sheet. Spread the rest of the mixture over this and layer 5 more sheets, again brushing each sheet with oil. With a sharp knife, score the pie. Bake for 40 minutes.

Pre-Fast Meal – First Course

Brocoli Soup

Broccoli Soup

A nice vegetable soup like this will stick to the ribs, without being overly filling. You can substitute other vegetables for the broccoli if you like, such as cauliflower, carrots or squash.

Ingredients:

1 package frozen broccoli florets (equal to 1 head of broccoli)
1 onion, chopped
2 carrots
4 cups hot water
4 teaspoons chicken soup powder
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon dill
2 tablespoons margarine
1 ½ cups soy milk or water

Directions:

In a large soup pot, sauté the onions in the margarine, until golden and translucent. Rough chop the remaining ingredients and add them to the pot, along with the water and the spices. Cook on high/medium-high for 30 to 45 minutes. Once cooked through, pour mixture into a food processor, blender, or use an immersion blender, and puree the mixture until smooth. Add the soy milk/water, and serve warm.

 

Dill Pickles

Dill Pickles

Ingredients:

1 six-quart basket of small cucumbers
6 tablespoons coarse/kosher salt
6 large garlic cloves (more if you like them extra garlicky)
2 bunches fresh dill
6 teaspoons mixed pickling spices
6-12 chili peppers (optional)

Directions:

Wash cucumbers thoroughly in cold water and pack firmly into sterilized jars. Want a quick and easy tip for washing all those cucumbers? Run them through your washing machine (without the Tide!), just on the gentle cold cycle. It will give them a quick scrub, and save you the time. Once the cucumbers are wash, by man or machine, place 1 clove of garlic, 2 sprigs of dill, 1 tablespoon of salt and 1 teaspoon of mixed spices in each jar. For spicier pickles, add 1 – 2 chili peppers in each jar.

Fill jars with cold water, seal tight, and shake well. Store in a cool dark place for 2 weeks then put in refrigerator making sure the seals are tight. If new dills are desired, store in refrigerator immediately after preparing. Then watch out! You’ll never buy another pickle again!