Thursday, October 07, 2004

Russ Parsons had an article in yesterday's LA Times Food section about how nice it is that we get the best of fall and summer right now- both in the weather and the produce available. And it is nice- possibly the best thing about Southern California, even- but I am ready for fall in my kitchen in a big way.

Last night I dug into the fall section of A Year in a Vegetarian Kitchen. Caramelized onion frittatta is so easy you don't need a recipe* but I did mess up the caramelized onions. What had happened was that I was going to get out the skillet to caramelize the onions when I noticed my cast iron dutch oven on top of the range (I store my cast iron skillet and dutch oven there for lack of room). It was a wedding gift and I've thus far only used to a)hold down the Foreman when using it to make panini sandwiches and b)make jambalaya, both things it was incredibly well suited for. I thought it seemed lonely and unused so I thought I'd use it to make the onions, which was a mistake. It got too hot and they got all weirdly metallic tasting. Fortunately, I had time to make a second batch and then realized the first batch weren't that bad and wondered if this was a sign of kitchen neurosis or WHAT.

Along with the frittata I served the turnip gratin (from AYIAVK). I don't think I have ever,in my life, had a turnip before. And clearly, that was a wrong that needed to be righted (or else I will eat anything that's cooked in cream and smothered with cheese, who knows) because the turnip was delicious. Woodsy and tender and creamy and yum.

*If you do need a recipe, here you go:

6 eggs
1/2 cup parmesan
1 batch or so caramelized onions

Mix everything up in a bowl with a fork. Melt some butter or heat some olive oil in a 10 inch, oven proof skillet and heat your broiler. Add egg mixture to skillet. Cook until it's almost all done except for very top layer. Pop under the broiler for a minute until that's cooked and golden, too. Invert onto a plate, slice into wedges, and serve, voila. Obviously, you can use leftover vegetables or whatever to make just about any kind of frittata you want.