100 Recipes - #13-15 Second Frittata, Lamb Stew, Spinach Salad with Mahogany Mushrooms
#13 Frittata with Bacon, Onion and Gruyere After this, I will stop using frittatas-now that I get how they work, I don’t think simply changing toppings should count as “new recipes”. But this second one, also working from a recipe in Twist of the Wrist, was even better than the first one. The fresh thyme was a particularly nice touch. I’d be interested to try the jarred onions she recommends-since I had fresh, I used that-and I think next time I try it (tomorrow) I will simply fry the bacon and then the onion in the bacon fat, rather than adding olive oil. But seriously, why did no one tell me how easy frittatas are? I think somehow I thought they were more similar to quiche than to scrambled eggs.
#14 January Lamb Stew This one comes from What to Bring. It’s very different from other stews I’ve made:no potatoes, lots of broth, beans. I used my crypto-bean strategy, pureeing the beans, and I think that worked well. I ended up adding a bunch of arrowroot at the end to take it from broth to hearty-soup texture. It was tasty enough and an excellent meal for a crowd, though not so great that I would bother making it again.
#15 Spinach Salad with Mahogany Mushrooms and Onions Although the comments on the recipe included the bizarre assertions that many spinach salads have “too much bacon” (I wonder what that means) this was a very tasty and different salad. The goat cheese croutons are a nifty trick. I missed a tomato note and wouldn’t have minded more salty in the mix (bacon, maybe) but it was generally applauded and worth doing again.
#14 January Lamb Stew This one comes from What to Bring. It’s very different from other stews I’ve made:no potatoes, lots of broth, beans. I used my crypto-bean strategy, pureeing the beans, and I think that worked well. I ended up adding a bunch of arrowroot at the end to take it from broth to hearty-soup texture. It was tasty enough and an excellent meal for a crowd, though not so great that I would bother making it again.
#15 Spinach Salad with Mahogany Mushrooms and Onions Although the comments on the recipe included the bizarre assertions that many spinach salads have “too much bacon” (I wonder what that means) this was a very tasty and different salad. The goat cheese croutons are a nifty trick. I missed a tomato note and wouldn’t have minded more salty in the mix (bacon, maybe) but it was generally applauded and worth doing again.