One Pan, Two Plates (22 page)

Wild Mushroom Frittata

with
CHEDDAR, GREEN ONIONS,
and
PEAS

The beauty of a frittata is that it can be filled with just about anything, but the wild mushrooms in this one are especially delicious when combined with fluffy eggs and Cheddar cheese. To fill up the middle, I added green onions, peas, potatoes, and fresh thyme. It’s actually easier to make this frittata than to go out to eat. Such a beautiful thing.

........

START TO FINISH
30 minutes

...

HANDS-ON TIME
25 minutes

...

serves 2

........

6 large eggs

2 tbsp milk or water

Salt and freshly ground black pepper

Pinch of freshly grated nutmeg

Pinch of cayenne pepper

2 tbsp unsalted butter

3 new potatoes, scrubbed and cut into ¼-in/6-mm dice

4 green onions, white and tender green parts, thinly sliced

10 oz/280 g mixed wild mushrooms (see “It’s that easy”), such as cremini, shiitake, and oyster, brushed clean and sliced

1 garlic clove, minced

1 tsp minced fresh thyme

½ cup/70 g frozen peas, thawed

½ cup/55 g shredded Cheddar cheese

1.
Preheat the broiler with the rack in the second position from the top.

2.
In a medium bowl, whisk together the eggs, milk, ½ tsp salt, a few grinds of pepper, the nutmeg, and cayenne.

3.
In a 12-in/30.5-cm ovenproof skillet over medium-high heat, melt the butter. When the butter is melted and hot, add the potatoes and a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then, until they begin to soften, about 3 minutes. Add the green onions, mushrooms, garlic, thyme, and another sprinkle of salt and pepper and continue to cook and stir until the mushrooms have given off their liquid and are dry, about 4 minutes. Add the peas and cook until all of the veggies are tender and the peas are warmed through, another minute or two. Taste and adjust the seasoning. Spread the filling evenly over the bottom of the pan and sprinkle the cheese over the top.

4.
Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it’s done.

5.
Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.

it’s that easy:
This makes an über-savory dinner for two . . . especially if you use wild mushrooms, which are more flavorful. No need to break the bank on chanterelles here; just use whatever looks good at the grocery. I avoid the mushrooms packaged in plastic, as they have a tendency to become slimy. Buy them from the open bins where you can pick and choose the best ones.

extra hungry?
How about a mug of that old standby Campbell’s Tomato Soup? Umm, umm good.

in the glass:
The earthy nature of the mushrooms will make a Beaujolais a nice partner to this dish. The easiest-to-find Beaujolais seems to come from Duboeuf and Jadot. Lucky for us, they are tasty bottles for the price.

Turkey Tonkatsu

with
CABBAGE, PORTOBELLOS,
and
PICKLED GINGER

Tonkatsu
is a popular Japanese dish of breaded and deep-fried cutlet—kind of a Japanese schnitzel, if you will. A dip into mustard-flavored egg and extra-flaky panko bread crumbs and a quick sauté in sizzling hot pan renders the turkey crispy, tender, and full of flavor. Traditionally served with raw cabbage and pickled vegetables, this version of
tonkatsu
includes sautéed portobello mushrooms and napa cabbage laced with soy and pickled ginger . . . just enough to keep the Japanese theme but with an adjustment for Western tastes.

........

START TO FINISH
30 minutes

...

HANDS-ON TIME
20 minutes

...

serves 2

........

½ lb/225 g turkey cutlets

Salt and freshly ground black pepper

1 large egg

1 tbsp Dijon mustard

1 tbsp water

1 cup/110 g panko bread crumbs

3 tbsp vegetable oil

3 cups/255 g thinly sliced napa or savoy cabbage

1 small yellow onion, thinly sliced

2 large portobello mushroom caps, feathery gills scraped out with a teaspoon and discarded

1 tbsp soy sauce

2 tbsp pickled ginger (see “It’s that easy”)

1.
Working with one at a time, place the turkey cutlets between sheets of plastic wrap or wax paper and, using the flat side of a meat pounder or a small, heavy skillet, pound to a thickness of about ⅛ in/3 mm. Sprinkle the turkey all over with salt and pepper and set aside.

2.
Whisk the egg, mustard, and water together in a shallow bowl. Spread the panko on a large plate. Dip a turkey cutlet in the egg, then dredge in the panko, covering both sides completely. Lay the cutlet on a plate. Repeat to coat the remaining cutlets.

3.
Heat a 12-in/30.5-cm skillet over medium-high heat and add 2 tbsp of the vegetable oil. When the oil shimmers, add half the turkey cutlets and cook until browned on the first side, about 3 minutes. Don’t move them while they brown, and don’t try
to turn them if they are stuck to the pan; they will release when they are sufficiently crisp and brown. Give them a nudge to check for sticking and when they release, turn them over with tongs and brown on the other side, about 2 minutes. Transfer the cutlets to two warmed plates and cover to keep them warm (or place in a low oven). Repeat the process with the remaining cutlets.

4.
Add the remaining 1 tbsp oil to the hot pan. Add the cabbage and onion and stir to coat with the oil. Move the cabbage mixture to one side of the pan and add the mushrooms to the empty half, top-sides down. Cook the mushroom caps until browned on the first side, about 2 minutes, meanwhile stirring the cabbage mixture occasionally. Turn the mushrooms over and brown the other side, another 2 minutes or so. Continue to stir the cabbage every now and then. Drizzle the soy sauce over the cabbage and mushrooms along with a few grinds of pepper and toss to combine well. Remove the pan from the heat, cover tightly, and let stand for the mushrooms to continue to soften and become tender, about 2 minutes. Transfer the mushrooms to the plates with the turkey cutlets and top them with the seasoned cabbage. Scatter the pickled ginger over the top of everything and serve right away.

it’s that easy:
You can find pickled ginger in a jar in the refrigerated section at your market. We tend to think of it as a partner with sushi, but it is a terrific condiment for grilled meats and vegetables, or anything that needs a bit of Asian mojo. At my market they also sell it packaged in smaller containers near the sushi. Feel free to pick up a container of wasabi as well if you want to give this dish some serious heat.

extra hungry?
A little color would be welcome on the plate. Microwave some frozen edamame and blend them into the cabbage for some good green stuff.

in the glass:
Look for a rich and fruity white like Pinot Grigio to accompany this dish. There are countless inexpensive bottlings from Italy, such as Marco Felluga, and more and more of this popular wine originates in California and the Pacific Northwest as well. Explore.

Balsamic Turkey

with
ARTICHOKES
and
EGGPLANT CAPONATA