Tuesday, July 26, 2011
WPFF addendum: From farm to table!
I did harvest and dry a truckload of fennel fronds, which I'll use like dill in the months to come (tried some on grilled salmon last night, as a matter of fact -- the verdict: Yum).
Anyway, here's what I threw together a couple weeks ago with my first harvest of fresh fennel fronds -- any version will work. It's a nice, light summer supper if I do say so myself.
7.26.11 Whoops! Left out the star of the show. Mea culpa!
WPFF Grilled Scape and Fennel Frittata
1 Yukon gold potato, cubed
1 garlic chicken sausage (or more if you're feeling sausage-y), meat removed from casing
Half a sweet onion, chopped
1/2 c (or whatever) leftover grilled scapes,* chopped
* Scapes: The long, curly tops of garlic. Yes. People harvest these, they are weird-looking and they are delicious! No. You won't find them at the grocery store. Check your area farmers markets.
2 gloves garlic, minced
2 T fresh finely chopped fennel fronds (or 1 T if using dried)
1/2 c grated parmesan cheese (most any other cheese probably would be fine, though), divided
5 eggs, beaten well
2 T extra virgin olive olive
Salt and pepper
3 T Panko breadcrumbs
Combine 1/4 c parmesan with the Panko bredcrumbs and set aside.
Heat a large overproof skillet and add olive oil. Heat oil till warm and "ripply." Add potatoes and brown. Once potatoes are slightly browned and becoming tender, add crumbled chicken sausage meat, onion and garlic. Cook for about 5 minutes and add chopped scapes and fennel. Cook till potatoes and meat are done, stirring frequently so things don't scorch. Much.
Combined 1/4 cup grated cheese and eggs, season with salt and pepper, and add to potato-meat mixture. Let eggs set for 1-2 minutes, then start loosening the cooked edges so the liquidy egg is evenly distributed. Repeat the edge-loosening step until the eggs are cooked evenly through. Once they appear to be firm and set, turn on the oven broiler to medium-high or thereabouts.
Top with cheese-Panko mixture and place about 2 inches under the broiler. Broil till mixture forms a lovely golden "crust." Said frittata can be served warm or at room temperature.