Asian frittata experiment

 ...was pretty successful!

3 large garlic cloves + comparable minced ginger + white part of 3 scallions.  Simmer in oil for 30 seconds.  Added half a small cauliflower chopped into smallish bits + half a red and half a green bell pepper.  Add 1/2 tsp salt.  After they were cooked, added lots of oyster mushrooms and cooked.

Meanwhile, 5 eggs + 1/4 cup half and half + 3/4 tsp soy sauce + 1/2 tsp sesame oil + 1/2 tsp salt.

After insides are cooked, add egg mixture and cook on low for ~5 min until set underneath.  Then cooked 8-10 min @ 400 F.  Removed, set to broil, added chopped green scallion parts on top and maybe 1/2 - 1 cup monterey jack cheese.  Broiled until cheese browned.

Our Favorite Pancakes

 These are no-frills fluffy pancakes. It makes 8, just perfect for a special weekend breakfast. They're our favorite pancakes!

Ingredients

• ¾ cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 egg
• 2 tablespoons butter, melted

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Cook pancakes on a griddle or skillet set to medium heat, flipping once when the first side is cooked and you see plenty of bubbles on top.

To Try: Ina Garten's Lemon Ginger Molasses Cake

I love all things ginger molasses, and thought the addition of lemon sounded interesting and delicious. We will see!

https://www.foodnetwork.com/recipes/ina-garten/lemon-ginger-molasses-cake-3160639#

INGREDIENTS

• 1 stick unsalted butter at room temp
• 1/2 cup light brown sugar, lightly packed
• 2 eggs at room temp
• 1/2 cup unsulphured molasses
• 2 tsp grated lemon zest, plus extra for serving
• 1 1/2 cups all purpose flour
• 2 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup whole milk
• 1/3 cup small diced crystallized ginger, plus extra for serving
• whipped cream for serving

INSTRUCTIONS

• Preheat oven to 350 degrees. Grease an 8 inch round baking pan, line with parchment paper, then grease and flour the pan.
• in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3-5 minutes, until light and fluffy. Scrape down the slides with a spatula. Add the eggs, one at a time, the molasses, and the 2 tsp of lemon zest and mix until combined (the batter may look curdled.)
• Sift together the flour, ginger, baking soda and salt. With the mixer on low, slowly add the dry ingredients alternately with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup of crystallized ginger.
• Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes until a toothpick just comes clean. Don't overbake! Cool in the pan for 30 minutes, turn out onto a baking rack, and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest to serve. 

To Try: Ina Garten's Tres Leches Cake

 Another from Ina Garten's Make Ahead cookbook. I've never had Tres Leches cake but this sounds amazing.

https://www.foodnetwork.com/recipes/ina-garten/tres-leches-cake-with-berries-1-6565515

INGREDIENTS

• 1.5 cups all purpose flour
• 2 tsp baking poder
• 3/4 tsp kosher salt
• 3 eggs at room temperature
• 1 cup plus 5 TBSP granulated sugar
• 2 tsp pure vanilla extract
• 1/2 cup whole milk
• 1 1/4 cup heavy cream
• 12 oz evaporated milk
• 12 oz sweetened condensed milk
• 1/2 tsp almond extract
• seeds from 1 vanilla bean
• 8 cups mixed berries for serving
• confectioners sugar for dusting

INSTRUCTIONS

• Preheat oven to 350 degrees. Butter a 9 x 13 x 2 inch baking pan
• Sift the flour, baking powder, and salt into a small bowl and set aside. Place the eggs, 1 cup of sugar, and vanilla in the bowl of an electric mixer fitted with paddle attachment abd beat on medium high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half hte flour mixture, then the milk, and finally hte remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth teh top, and bake for 25 minutes, until cake springs back when toughed lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
• In a 4-cup measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract and vanilla seeds. Using a skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour the rest. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
• To serve, toss fruit with the 5 TBSP sugar. Dust the cake with confectioners sugar, cut in squares, serve with fruit and whipped cream.

To Try: Ina Garten's Roast Chicken with Bread & Arugula Salad

 I have seen this Zuni Cafe inspired roast chicken recipe on a lot of blogs and finally in Ina Garten's make ahead book, so copying it here to try sometime.

https://barefootcontessa.com/recipes/roast-chicken-with-bread-arugula-salad

INGREDIENTS

Chicken

• 1 4-4.5 lb whole chicken
• 4 sprigs fresh thyme
• 2 large garlic cloves, smashed flat
• 1 lemon, quartered
• 2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 3-4 3/4 inch thick slices country bread
• olive oil

ARUGULA SALAD

• 1/4 cup champagne vinegar
• 1 tsp dijon mustard
• 1 tsp minced garlic
• kosher salt & ground black pepper
• 1/2 cup olive oil
• 1/2 cup thinly sliced scallions white & green parts (~3 scallions)
• 2 tablespoons dried currants
• 6 cups baby arugula, lightly packed (6-8 oz). Baby Arugula recommended.

INSTRUCTIONS

• Place chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and garlic under the skin. Put lemon in the cavity. Tie the legs together and tuck wins under the body. sprinkle with 2 tsp of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24-48 hours.
• Preheat oven to 500 degrees. Place bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temp for a full 30 minutes. The bread will be almost burnt on the bottom and soft with the pan drippings on top.
• Make Arugula salad
• Whisk Vinegar, mustard, garlic, 1 tsp salt and 1/2 tsp pepper in a small bowl. Whisk in the olive oil, stir in the scallions and currents and set aside.
• Please arugula in a large bowl, add the vinaigrette, and toss well.
• Place the Arugula Salad in a large shallow serving platter. Put the chicken and bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle with sea salt, and serve warm.

Ina Garten's Baked Macaroni & Cheese recipe

This is our new favorite macaroni and cheese recipe. Often I just wing it when making mac and cheese, making a roux and adding whatever cheese, and this recipe isn't that different from that basic idea, but somehow it came out JUST RIGHT. Recommend.

https://www.seriouseats.com/recipes/2008/02/essentials-ina-gartens-mac-cheese.html

Ingredients

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 1 quart milk
• 8 tablespoons unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyère cheese, grated (about 4 cups) *we used Trader Joe's White Cheddar / Gruyere blend.
• I happened to have ~2oz of cream cheese I needed to get rid of and just added it
• 8 ounces extra-sharp Cheddar, grated (2 cups) *we used sharp cheddar
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon nutmeg *I chickened out and used only 1/4 tsp
• 1 1/2 cups bread crumbs *she has you make these fresh from white bread, I used panko.

Directions

1. Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Cook macaroni according to package instructions al dente, 6-8 minutes. Drain well.
2. Meantime, heat the milk in a small saucepan, but do not allow it to boil. Melt 6 tablespoons butter in a large (4-quart) pot and add the flour all at once. Cook over low heat for 2 minutes, stirring with a whisk. Whisk in the hot milk and cook for a minute or two more, until thickened and smooth. Off heat, stir in all the cheese, 1 tablespoon salt pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart (9 x 13-inch) baking dish.
3. Melt the remaining 2 tablespoons of butter, toss with the fresh bread crumbs to coat evenly, and sprinkle all over the top of the casserole. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on top.