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GRANDMA SARA'S FRITTATA WITH ARMENIAN STRING CHEESE AND PARSLEY
Say Cheese
Washington Post
http://projects.washingtonpost.com/recipes/20 09/06/23/grandma-saras-frittata-armenian-string-ch eese-and-/
June 24 2009
Served with a tossed salad, sliced tomatoes or even stuffed grape
leaves and some warm pita bread, this frittata makes a perfect summer
supper centerpiece.
4 servings
Ingredients: 6 large eggs 1 tablespoon whole milk or half-and-half 1
1/2 tablespoons soujouk spice (optional; see NOTE) 1/4 teaspoon salt
Freshly ground black pepper 5 ounces (1/2 of a full knotted twist)
Armenian string cheese 1/2 cup Leaves from 4 to 6 sprigs flat-leaf
parsley, coarsely chopped (1/2 cup) 2 tablespoons unsalted butter
Directions:
Whisk together the eggs and the milk or half-and-half in a large
bowl. Add the soujouk spice or other optional spices, if using,
the salt and the pepper to taste; whisk to combine.
Use your fingers to pull apart the half-twist of string cheese into
strands, and cut them into approximately 1-inch lengths. Add the cheese
and the chopped parsley to the eggs and whisk everything together.
Position an oven rack 4 inches from the broiler element and preheat
the broiler.
Melt the butter in a 10-inch ovenproof skillet (preferably nonstick)
placed over medium heat. When the butter is melted and has begun to
sizzle, swirl it around to thoroughly coat the bottom of the skillet;
then pour in the egg-cheese mixture.
Reduce the heat to medium-low and let the eggs cook undisturbed for
8 minutes or until the bottom is nicely browned and top is almost,
but not quite, set (use an angled spatula to lift the edge of the
frittata toward the last few minutes of cooking to check the bottom).
Transfer the skillet to the top oven rack. Broil for 1 minute or
just until the top of the frittata is set and golden brown. Slide
the frittata onto a serving platter; let it sit for a minute or two
before serving.
NOTE: Soujouk is a mix of spices used to make a dry-cured Armenian
beef sausage of the same name. Typically the spices include cinnamon,
cloves, coriander, cumin, nutmeg, paprika and black pepper. Locally,
it is available at Mediterranean Bakery in Alexandria. Soujouk spice
is not traditionally used in this recipe, but I had purchased some on
a whim during my last visit to Mediterranean Bakery and was looking
for something to do with it. If you don't have soujouk spice on hand
(and really, why should you?), just substitute a small amount of any
of the spices listed, in any combination you like.
Say Cheese
Washington Post
http://projects.washingtonpost.com/recipes/20 09/06/23/grandma-saras-frittata-armenian-string-ch eese-and-/
June 24 2009
Served with a tossed salad, sliced tomatoes or even stuffed grape
leaves and some warm pita bread, this frittata makes a perfect summer
supper centerpiece.
4 servings
Ingredients: 6 large eggs 1 tablespoon whole milk or half-and-half 1
1/2 tablespoons soujouk spice (optional; see NOTE) 1/4 teaspoon salt
Freshly ground black pepper 5 ounces (1/2 of a full knotted twist)
Armenian string cheese 1/2 cup Leaves from 4 to 6 sprigs flat-leaf
parsley, coarsely chopped (1/2 cup) 2 tablespoons unsalted butter
Directions:
Whisk together the eggs and the milk or half-and-half in a large
bowl. Add the soujouk spice or other optional spices, if using,
the salt and the pepper to taste; whisk to combine.
Use your fingers to pull apart the half-twist of string cheese into
strands, and cut them into approximately 1-inch lengths. Add the cheese
and the chopped parsley to the eggs and whisk everything together.
Position an oven rack 4 inches from the broiler element and preheat
the broiler.
Melt the butter in a 10-inch ovenproof skillet (preferably nonstick)
placed over medium heat. When the butter is melted and has begun to
sizzle, swirl it around to thoroughly coat the bottom of the skillet;
then pour in the egg-cheese mixture.
Reduce the heat to medium-low and let the eggs cook undisturbed for
8 minutes or until the bottom is nicely browned and top is almost,
but not quite, set (use an angled spatula to lift the edge of the
frittata toward the last few minutes of cooking to check the bottom).
Transfer the skillet to the top oven rack. Broil for 1 minute or
just until the top of the frittata is set and golden brown. Slide
the frittata onto a serving platter; let it sit for a minute or two
before serving.
NOTE: Soujouk is a mix of spices used to make a dry-cured Armenian
beef sausage of the same name. Typically the spices include cinnamon,
cloves, coriander, cumin, nutmeg, paprika and black pepper. Locally,
it is available at Mediterranean Bakery in Alexandria. Soujouk spice
is not traditionally used in this recipe, but I had purchased some on
a whim during my last visit to Mediterranean Bakery and was looking
for something to do with it. If you don't have soujouk spice on hand
(and really, why should you?), just substitute a small amount of any
of the spices listed, in any combination you like.