4.03.2010

Frittata.

I'm kind of a food junkie. Not a junk food junkie. But a "foodie."
There was a day I would have been embarrassed to admit that. It makes me sound like such a fatty. A gross pig. But then, in the back of my mind I can hear Julia Child saying, "I love to eat!" and know that there is absolutely nothing wrong with admitting that. I obsess over good food blogs chock full of recipes and exquisite, almost edible photographs. Blogs that value not only the quality of food, but the beautiful, wholesome way it's presented. I pine over food magazines like Martha Stewart Living and wish someday I could be published in them. I tear them apart until the plastic binder I hold them in is literally bursting at it's seams. I like the simple things too. My collection of vintage aprons, the way a perfect ball of bread dough feels between my hands, and the melodic ease of chopping endlessly with a very sharp knife. I love trying new things, at least once. I wish someday I could travel the world letting food lead the way- and take pictures of course.

But yes, you've caught me. This is my other, other secret life. Food.
My boyfriend and I just moved in together. He hasn't learned yet that when I say I will make dinner, that I'm not just trying to be a nice domestic girlfriend. It's really me saying, "No, I need to make dinner." It's My therapy. My escape. Especially if there's a good glass of red wine in one hand.

So, I decided a few days ago, to not hold myself back on sharing with you my creative loves, even if they aren't directly, 100% photographic. Somehow or another pictures will always be involved. I just can't help that. When life gets difficult and I feel disconnected to my photography I have to remember the things that bring me happiness and allow me to create. Somehow like magic, these things always lead me back to my camera. And of course, if I get an excuse to not only eat something yummy but ALSO take pretty pictures of it, then count me IN!

So, here's to being published someday in Martha Stuart Living. And to creating. Because when I'm creating, I feel like me again. :)

Frittata


As a moving gift, a dear friend gave me a new cook book. It was almost as exciting as a new lens. Almost. She said it was chose most in part because of the photographs. This is a sign she knows me well. It's Williams Sanoma's Comfort Food. You can't go wrong with comfort food- and the pictures were great. If someone gave me the assignment to photograph an entire cookbook I think I'd be in heaven. Anyway, here's the recipe. I used a medium size cast iron skillet and probably a little more cheese than what's called for. But whatever, that's what I do.

2 small Yukon Gold Potatoes
Olive Oil, 2 tbsp
yellow onion, 1/2 cup chopped
Red bell pepper, 1
Large eggs, 8
Fresh Rosemary, 1tsp minced
Kosher Salt, 3/4 tsp
Freshly ground Black Pepper (to taste)
Parmesan Cheese, freshly grated 3tbsp

Thinly slice the unpeeled potatoes. In an ovenproof pan, heat the oil over medium heat. Add the potatoes and turn to coat. Cover and cook until tender (about 20 minutes.) Uncover and Stir in the onion. Cook until lightly browned (about 5 min.)
Meanwhile, preheat the broiler. Place the red pepper on a baking sheet, turning, until blackened on all sides. Transfer to a work surface, and when cool enough to handle, peel off the blackened skin, discard the stem and ribs. Chop.
Stir the red pepper into the potato mixture. In a bowl, whisk together the egg, rosemary, salt, and pepper. Pour the egg over the potatoes and cook until the edges begin to set. Using a heat proof spatula, lift the cooked edges to let the liquid egg on top flow underneath. Continue cooking until the top is almost set. Sprinkle the cheese on top and place under the broiler for a couple minutes until cheese is melted to a golden brown. Cut and serve!



Yum.



2 comments:

  1. Wonderful pictures and a delicious recipe? Hailey, you are publishing in a cookbook - one of your own creation! Keep this up so we can visit your secret world as well.

    BTW, being a foodie is no more scandalous than saying you're a photographer.....

    Consider emailing some of your food images to Joe Lavine - never know what it might lead to.

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