I am going to Paris tomorrow for the weekend.
Like how I just threw that out there as if it’s as commonplace as heading out to the grocery store? Ha! I am actually going to attend the semi-annual “Maison Object” Home Furnishings Show. I have attended nearly every year for the last 10 and its a real treat of a weekend. I guess that goes without saying. Despite the weather forecast of cold rain all weekend (typical European winter weather) I am still excited to get out and roam the streets. Few cities are better for street strolling AND I have a really cute b/w polka dotted umbrella 😉
One day at the show, one day at the Clignacourt flea market and one day in the streets and stores of Paris trying to get a feel for the next big thing in design.
My last day I am attending a new addition to the show called “Paris des Chefs” and I am quite intrigued. The concept is to bring in 10 top Parisian chefs and 10 top Parisian designers and discuss how the two creative professions are enterwined and based on similar conceptual ideas. As a designer with a serious passion for cooking – I mean, NIRVANA right? I will bring back a full report!!
So to get in the spirit of the weekend I “designed” dinner around Paris. The real thing will come on Friday 🙂
I love to make frittatas. Quick, almost anything works, they can be fancy, they can be one ingredient. Great with crusty bread, a green salad and a glass of dry Sancerre. Oui Oui.
Preheat oven to 350 degrees.
In a mixing bowl add 4 eggs, fresh ground pepper and good sea salt. Beat the eggs til frothy. Add a splash of milk and set to the side. Gather whatever ingredients you want for inside the frittata. Cheeses like feta or goat are great. I love parmesan reggiano. Even crème fraîche works beautifully with fresh herbs. Roasted red peppers, caramelized onions, olives, spinach, prosciutto, salami, fresh herbs, grape tomatoes – anything goes!
A sweet frittata makes a great dessert as well – mascarpone with fresh fig or raspberries or blueberries is a delight!
In a 6″ saucepan heat a bit of olive oil and when its hot add the eggs. Give them a second to settle and then gently lay in all your ingredients. Using a spatula, continuously circle the edge of the frittata so it does not stick. When the eggs are about 1/4 set – move the pan into the oven. Bake for another 10-15 minutes until the eggs are cooked through and you have a nice golden brown top. Slide the frittata onto a serving dish, garnish with fresh herb and shaved cheese and dinner is served.
Ok yes, a frittata is an Italian dish – but an omolette is so last year 🙂