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Entries in thyme (2)


Flavorful Potato Veggie Frittata

Flavorful Potato Veggie Frittata

I’m in love with this frittata! I’ve made them once or twice before, but they never really thrilled me. This one does. Last week, Billy wanted “some kind of eggs” with mushrooms and tomatoes. Um, okay… That could end up being very boring. But not this way! Trying to avoid another boring frittata, I’ve added diced potatoes, mushrooms, tomatoes, green onions, and also some thyme, tarragon and garlic. It’s so full of flavor! Season at each cooking step and you can’t get anything but lots of flavor.

Flavorful Potato Veggie Frittata

I’m working against the clock here, but if I finish this post today, this will be a great recipe for Meatless Monday.

This frittata is made in a 9 x 13 inch pan. You know what that means. Leftovers! I can vouch for this being just as delicious the next day. It could also mean that this recipe is good for when you need to feed more than a few people. I cut ours into eight squares. You could certainly cut them smaller if you were putting them out for a brunch buffet or even a holiday breakfast.

Now let’s get to the recipe. I’ve said this before, but it’s worth repeating. This “recipe” is a guideline. I love it as is, but if you absolutely hate one of the ingredients, go ahead and substitute something else. No big deal! If you’re adding in a watery vegetable, it’s a good idea to sauté it first and get the extra liquid out so you don’t have a watery frittata. Do you want to add some sausage, ham or bacon? Be my guest! In fact, those would be wonderful additions. Want to switch cheeses? Do it! No matter how you make it, it’s a hearty meal.

Flavorful Potato Veggie Frittata

Flavorful Potato Veggie Frittata
Makes a 9 x 13 pan

12-15 small potatoes, diced in about 1/2 inch chunks
Olive oil, for sautéing vegetables
Kosher salt and pepper, to taste
1 pound sliced baby Portabella mushrooms (or your favorite)
5-6 green onions, sliced (both white and green parts)
6 -7 ounces grape tomatoes, sliced in half
1 large garlic clove, minced
Pinch of dried thyme
Pinch of dried tarragon
1 dozen large eggs
1/4 cup grated parmesan cheese
1/4 cup half and half
Crumbled feta cheese, enough to sprinkle over the entire frittata (I used the better part of a 12 oz container. Because I love cheeeese.)

Heat oven to 375 degrees. Line a 9 x 13 pan with foil, lightly grease, and set aside.

Heat a few teaspoons of oil in a skillet that has a lid on medium high heat. When the oil is hot, add the potatoes and sprinkle in some salt and pepper to season them. Let them sit without stirring for a few minutes to let them get brown on the bottoms. Sauté for about 5 minutes total, reduce heat and cover for about 3 minutes, then stir and give them about 3 more minutes, uncovered. Stir occasionally.

When the potatoes are done, pour them in the prepared 9 x 13 pan, spreading them all over.

In the same skillet, add a little more oil and then add the mushrooms, green onions, tomatoes, garlic, a couple pinches salt and pepper, the thyme and the tarragon. Cook until the vegetables are cooked down, about 8-10 minutes or so. When they're done, pour them over the potatoes in the pan. Again, try to get some everywhere in the pan so you get some in every bite.

In a medium bowl, whisk the eggs, parmesan cheese, half and half, and a couple pinches of salt and pepper. Whisk it all up well! Pour over the vegetables and potatoes in the pan. Top with feta cheese.

Bake for 40-45 minutes. It's done when you stick a knife in the center and it comes out clean. Mine was done at 40 minutes, so start checking then.

Flavorful Potato Veggie Frittata


Creamy Mushroom Rigatoni

Creamy Mushroom Rigatoni

I know it’s supposed to be getting warmer--it’s already May! But here in NH, it’s been very cool and overcast (and a bit rainy) for the last couple of weeks. As per usual--plus, we need the rain. I’m not complaining! I like it when we have actual Spring-like weather when we’re supposed to. It’s no fun having a super hot Spring leading right into a hot summer. As a result of this cool, damp weather, I’m still craving comfort food.

This Creamy Mushroom Rigatoni is pure comfort food. It’s creamy, of course, but it’s also homey, stick to your ribs food. I’ve hardly ever met a pasta dish that I didn’t like. This one is no exception. It came about when I was talking to Billy about making Mushroom Bourguignon. He was wondering if the mushrooms would be good in some creamy sauce over pasta. I said “Hell yes, of course they would be!”

While talking to my good friend Shaye a while back, she mentioned that she was making the Bourguignon, and she wanted to eat all of the mushrooms after sautéing them with the cognac. In my version, I’d left out the Cognac, simply because I didn’t have any on hand. Since it was obviously so good, I decided I had to give it a go. (If you’d like to add the cognac to the Bourguignon, add it after you sauté the mushrooms for the 10 minutes, and let it simmer for a few minutes before removing them from the pan.) Shaye was right! It’s worth getting the cognac to add. In this recipe I’m giving you today, I see no reason why you couldn’t use white wine instead, and if you wish, leave out the alcohol entirely.

Creamy Mushroom Rigatoni

Creamy Mushroom Rigatoni

Serves 4

2 tbsp or so of olive oil
2 tbsp butter
2 shallots, finely diced (about 3 tbsp)
20 oz sliced Baby Bella Mushrooms
10 oz sliced white mushrooms
3 tbsp Cognac (use white wine if you wish, or leave the alcohol out entirely)
1/2 salt and 1/2 pepper
2 tbsp flour
1/2 tsp dried thyme (if using fresh, use about 1 1/2 tsp)
1 cup chicken broth (or use vegetable broth and make it 100% vegetarian)
1 cup half and half
Small handful of fresh parsley
1 pound rigatoni (or your favorite pasta) cooked

Start the water for boiling the pasta.

In a large pan, heat the oil and butter over medium-medium high heat. When the butter has melted, add the shallots and mushrooms. Sauté for about 10 minutes or until the liquid has mostly evaporated. If you find that the mushrooms are getting too dark too quickly, turn the pan down to medium heat.

Add the Cognac and simmer for 3-4 minutes. Add the salt and pepper to the pan and sprinkle the flour over the mushrooms. Stir well to coat the mushrooms. Add the thyme. (If you're using fresh thyme, add it more towards the end, say when you add the half and half.)

When the pasta water is boiling, cook the noodles according to package directions. Drain and set aside.

Deglaze the pan by adding the broth of your choice, and scraping up the bits on the bottom of the pan with your spoon or spatula. Turn heat to low-ish and simmer for 5 minutes. Add the half and half, get it at a good bubbling simmer and let it go until thickened and somewhat reduced, about 10 minutes, stirring often. (It should be the consistency of a cream soup when it’s done.)

Stir in the parsley, and then add the cooked noodles to the pan and stir to coat. Spoon into bowls and serve. This is good with some fresh parm grated over the top, too.

  • The quantities on the mushrooms aren’t set in stone, those are just the sizes of the containers at Trader Joe’s. Use what you’ve got, even a bit more or less, if necessary.
  • Silly of me, but I can't remember if I used garlic in here or not. I'm guessing I did--I usually do. If you want to, add 3-4  minced cloves of garlic along with the shallots and mushrooms.

Creamy Mushroom Rigatoni