Monday, February 23, 2015

Near Misses #1: Frittata and an attempt at Garlic Bread?

One of the comments I hear from people when they are listening to me talk about making supper or cooking something new is that they could never do it. Behind that is an assumption that somehow, cooking is a talent rather than something to work at and explore. It also doesn't help that there is always an idea that to make a good meal, it takes a lot of time.

So, going to start breaking down some of those myths by sharing my near misses and failures. It is only in the failures that you learn something. We had two near misses in my household this weekend; the first was a frittata that used goat cheese and the second was... interesting.


Frittata is just an Italian word shortcut for puffy omelet. Take some eggs and milk or cream. Beat them together. Put them in hot pan that can be put in the oven. Put in some carbs and other tasty things. Wait for a bit of setting and then put it in the oven. I generally put it in at 350 for until it's set and then broil it for browning or cheese melting.

We always make extra pasta and serve our sauce on the side so as to have enough leftovers to make this omelet. This time there was butter sauce on it. That's just plain butter and a little salt. The filling this time was adding a little goat cheese. Also, had a little leftover mushroom soup that I flicked on. The kids did not like it. Even though, they both have had soft goat cheese before, this time it did not go over well. A couple reasons other than that the only substantial flavour was the tang from the cheese could have been the all day sucker that they finished only hours before. Trying something out of the box at the end of the day is always risky but even worse when you have tired and strung out boys. But we did agree to try a better grade of cheese sometime in a different manner to make sure it wasn't the cheese.

Something Else

At the cheese shop, the kids tried Lankaaster cheese and really liked it. So much that they wanted to do something with it for supper. The intention was to try Mark II on the Frittata and serve it with baguette. Somewhere along the way, the plan morphed.

We got this.

This is a baguette smeared with bacon fat, topped with pasta and cheese. The kids loved it. It didn't hurt that my eldest came up with idea. It was quite rich and should have been served with fresh veggies or something to cut the fat. It wasn't. As the meal went on, there were some concessions after the initial chowdown that maybe some garlic could have been used and yes, maybe a sauce would make it better. Regardless, there is a good germ of an idea here that merits exploration.

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