breaking news

Man dies after shooting in western Palm Beach County

‘Salt, Fat, Acid, Heat’ cookbook inspires freestyle frittata recipe


“Salt, Fat, Acid, Heat” doesn’t sound especially tasty. But the cookbook is a big hit. I flipped its pages, ever eager for new recipes, and found something better: inspiration to ditch recipes and cook intuitively, using what author Samin Nosrat considers the four elements: the zing of salt, the reach of fat, the kick of acid and the alchemy of heat.

It was fun, pulling together a frittata from taste, touch, scent and sight — as well as eggs, leeks, feta and pine nuts. My well-balanced breakfast was so tasty I jotted it down — standard-recipe style — bringing the lessons of the full skillet full circle.

Frittata

Prep: 30 minutes

Cook: 8 minutes

Makes: One 8-inch frittata, serves 4

2 small leeks

3 tablespoons unsalted butter

1 teaspoon whole fennel seeds

1/2 cup finely chopped fennel, fronds, stem or bulb

Kosher salt and freshly ground black pepper

4 eggs

3 tablespoons cream

1/4 cup crumbled mild feta cheese

2 tablespoons finely chopped fresh dill

Finely grated zest of 1 lemon

2 tablespoons pine nuts

1. Slice: Halve leeks the long way and slice crosswise into 1/4-inch thick crescents. You’ll have about 5 cups. Using a salad spinner (or a colander set inside a pot), soak in two or three changes of cool water until clean. No need to dry.

2. Soften: In a wide (10- to 12-inch) skillet, melt 2 tablespoons butter over medium-heat. Scatter on fennel seeds. Toast fragrant, a few seconds. Slide in leeks and chopped fresh fennel. Season with salt and pepper. Cover. Cook, stirring now and then, until tender, 12 to 13 minutes. Set aside to cool down.

3. Whisk: In a large bowl, whisk together eggs and cream. Stir in feta, dill and lemon zest. Season with salt and pepper. Stir in cooked vegetables.

4. Heat: Set broiler rack about 6 inches from heat source. Heat broiler on high.

5. Cook: Melt remaining 1 tablespoon butter into an 8-inch nonstick skillet set over medium heat. Pour in egg mixture. Using a soft spatula, pull set edges toward the center a few times. Let cook undisturbed until frittata is set on the bottom and not on top, about 5 minutes.

6. Broil: Scatter nuts across the surface; press them in gently. Broil until nuts have browned and frittata puffs, about 3 minutes.

7. Serve: Let frittata rest in the pan a few minutes. Loosen edges with a soft spatula, and slide frittata onto a cutting board. Let rest. Slice and serve warm or room temperature.



Reader Comments ...


Next Up in Food

A quarter sheet pan is plenty big enough to hold all my love
A quarter sheet pan is plenty big enough to hold all my love

Nobody would mistake me for being hip and trendy. I have been wearing clogs - not the same pair, mind you - since the Ford administration. Yet I am YASSing and inserting heart emoji on behalf of the quarter sheet pan, which is surfing a wave of popularity. Deservedly so. There it is on social media, roasting a one-pan meal for two. Toasting a handful...
Just in: Funky French bar opens in Northwood Village  
Just in: Funky French bar opens in Northwood Village  

The spirit of the South of France has come to Northwood Village in the form of Pétanque Kitchen & Bar, a funky restaurant and lounge that aims to be thoroughly “unconventional.” That’s the description offered by co-owner Olivier Delrieu, who dreamed up the place with this brother, Edouard Delrieu, as a tribute to their childhood...
Local trend: Three fine dining restaurants offer new takeout lunch options
Local trend: Three fine dining restaurants offer new takeout lunch options

It’s a trend that pairs the posh with the pragmatic: local fine dining restaurants opening casual, grab-and-go counters.  Consider the newly opened market at Costa, the Mediterranean restaurant at the Esplanade plaza on Worth Avenue. The upscale, second-floor spot offers build-your-own bowls, sandwiches, salads, spreads, breads and...
Licorice is an acquired taste
Licorice is an acquired taste

Love is complicated and uncontrollable and easily misunderstood. You never know when it will strike. You probably thought it was yucky when you were a kid - but then a few years later, maybe you found yourself head over heels, swooning. You have to nurture it, grow it, explore the world with your love! Love is grand and difficult, all at once. My love...
Finding a lost strain of rice, and clues to slave cooking
Finding a lost strain of rice, and clues to slave cooking

Among the biologists, geneticists and historians who use food as a lens to study the African diaspora, rice is a particularly deep rabbit hole. So much remains unknown about how millions of enslaved Africans used it in their kitchens and how it got to those kitchens to begin with. That’s what made the hill rice in Trinidad such a find. The fat...
More Stories