“Once you have mastered a technique, you barely have to look at a recipe again”
~ Julia Child
Ice Cream, Cheesecake, Creme Brule, Pudding, Flan, Creme Caramel , Quiche, and yes Frittatas– what do they all have in common? EGGS… All of them could be considered a type of custard, yes really custard, eggs + liquid = custard. For instance ice cream is really Creme Anglaise – eggs and cream. Flan- eggs and milk, Quiche- eggs, and cream. It’s simple, learn how to cook one and then you can cook them all. Imagine the possibilities? All the variety of flavors you could add and create with just a basic egg to liquid ratio and a little technique under your belt? Egg custards like low and slow cooking. One thing to remember – don’t over cook them. Cooking is all about technique, ratios, and a little bit of common sense. Whisk that in with some hunger and there you have it – a new recipe.
This week I found these dainty sun kissed squash blossoms at the farmer’s market. They were just so cute all tiny peering out of their box, like those kittens people are always trying to give away. You know you shouldn’t even look because you might be tempted to take one home. Oh but I did- I looked, I pet them, I bought… more than I needed. But does anyone really “need” squash blossoms? So then the question was how to cook them. Oh how I wanted to fill them with cheese and fry them but then I would have to eat them all myself since everyone here has something against ricotta- it’s annoying… So instead I turned to my trusted frittata recipe. You can take the basic egg-dairy-salt/pepper ratio and add in whatever your heart desires. This recipe also includes a tablespoon of gremolata, you won’t want to leave this out because it adds an incredible amount of fresh bright flavor to the frittata . You can add in anything to this basic recipe, bacon, potatoes, ham, or peppers.