There Will Be Food! Part One: An Ode to Tomatoes and Basil - Frittata

I'm tired of dreary skies and cold weather.  Granted, its been a very mild winter, but whatever, I like sunshine and warmth dammit.  So in an attempt to bring a little bit of summer to me, I buy some tomatoes and basil.  Two ingredients that, to me, scream summer delight.  So, I've prepared them two ways.  One for breakfast and one as a snack.  This first blog entry will be breakfast!

Breakfast Frittata

Serves 1

Ingredients
2 large eggs beaten
1 cup raw spinach, cooked until tender then roughly chopped
1/2 medium tomato, chopped
6-8 leaves of basil, sliced thinly
1/8 cup pancetta, finely cubed (roughly half of a 1/4" slice from a local deli or to taste).  You could also substitute 1-2 slices of bacon.
Kosher salt and fresh ground black pepper for taste
3 slices of fresh Italian bread

Use a non-stick skillet on medium to low heat and add the cubed pancetta.  Once the pancetta is lightly browned and has released its juices (rendered out the fat), add the tomatoes and spinach.  Saute until the tomatoes are heated through, about 2 minutes.  Evenly spread the ingredients around the skillet and then add the eggs.  I try to also evenly distribute the eggs around the skillet so that it will cook evenly.  Sprinkle with kosher salt and fresh ground black pepper.  It should look a little something like this.

At this point I turn on the oven broiler to high.  In my oven, there is a rack that I put the Italian bread slices on.  The broiler is very hot and will burn the bread quickly, so you'll have to watch it.  It should only take a few minutes per side to achieve the desired toastiness.  If you don't have a broiler, you can just go ahead and start toasting your bread in a regular toaster.

Back to the frittata.  Once the edges of the eggs are firm and the center is looking less wet, about 5 minutes total, add the thinly sliced fresh basil.

Now, I don't like wet eggs so its time to put this pan under the broiler for about a minute, just to cook the top of the eggs.  This isn't the best pan for the job but its all I had.  The handle is a rubber composite and will melt if left unattended.  Your best bet is for an oven safe pan.  The handle will usually be all metal.  Once you have cooked the top of the frittata under the broiler you will see the edges pull away from the edge of the pan.  This is my signal that it is done.

Oh my god its finally time to eat!  Butter those little slices of bread, use a spatula to loosen the frittata from the pan and slide it onto a dish.  You could top this with a little grated parmesan cheese if you would like.

Just try and tell me this doesn't look delicious.....

Starting Fresh, In Miami

Its a new year...okay, its February, But you have to start somewhere.  I've been waiting for the inspiration to build.  And you know what, its brimming to the top.  It all started with a long overdue trip to Miami to visit friends I have not seen in about five years.  They asked me what I wanted to do while I was down there.  Naturally, my response was eat all of your favorite foods, see your favorite sites, and obviously spend some much overdue time with you.  I had been to Miami in 2007 on the heels of quitting a job in the Everglades where I literally thought that I was going to get eaten by alligators, a fear perpetuated by an alligator biting the front of an airboat I was riding on a four o'clock in the morning, or die in a small plane crash.  Several co-workers did actually die in a small plane crash.  .......  This is why you always have to listen to your gut.

*actual photo of myself in Everglades*

So I've listened to mine.  It says feed me.  Fill me with the most delicious things that life has to offer.  Let's start with the soul food of Miami.  Some call it North Cuba, I'm not sure if that's offensive.  Either way, one cannot go to Miami and not partake in the wonderment that is Cuban food.  Let's start out at Ayestaran Restaurant near Calle Ocho (8th Street) .  Everyone I spoke to has hailed this as the place for Cuban food.  Let me explain.....

Bistec De Pollo Empanizado Con Moros Y Maduros - chicken steak breaded, black beans & rice mixed and fried plantains. 


Make no mistake about the unassuming presentation offered here.  Amazing food is amazing food.  If you can't get past the simplicity, go someplace else.  You are the one who is missing out.  The breaded chicken is the juiciest I have ever had.  By the way, when you go to the south, and yes Miami is the south, eat some chicken....seriously..... It will blow your mind.  I used to make fun of my friend for his obsession with Haitian fried chicken and chicken in all its other forms.  But you know what, he was right.  There's a reason people cannot stop eating it.  Its because it is delicious.  Now, go eat some fried chicken!  Here's dessert....

Colada & Flan - Cuban espresso (rocket fuel) brewed with sugar to be very sweet.  It is meant to be shared with four or more people.  And the flan.... it needs no introduction.

Just eat and drink this and you will understand.  You know why this is so damn good?  Its because you can taste the love, the tradition, and its fierceness.  Have you ever tasted love?  No?  Get some of this.