A simple and really good Christmas dinner
It's funny (as in huh not ha) that I'm posting recipes. 'cause lately I take a back seat in the kitchen.
One of my favorite food books is "like water for chocolate". Know the book? The recipes in it contain ingredients like (paraphrasing) two leaky wooden buckets full of salty tears and blood stained handpicked petals from 150 roses, that sort of thing. The recipe below is not labor intensive but still theatrical enough, because beets have a certain lasting effect.
1 cup beautiful red purple beets, chopped into small pieces and steamed until tender
1 medium onion, peeled and finely chopped
2 tablespoons butter
2 tablespoons extra virgin olive oil
6 eggs (yay for the ladies bridget and beverly simone who had stopped molting!)
1/3 cup piima cream
1 teaspoon finely grated lemon rind
pinch dried oregano
pinch dried rosemary
sea salt and pepper
1 cup grated Monterey Jack cheese
In a well seasoned glossy black cast-iron skillet, saute the onion in 1 tablespoon each of butter and olive oil until soft then remove with a slotted spoon. Beat eggs with cream and seasonings. Stir in onion and then beets. Melt the remaining butter and olive oil in the pan and pour in egg mixture. Cook over medium heat about 5 minutes until underside is golden. Sprinkle cheese on top and place under broiler for a few minutes until the fritata puffs and browns. Cut into wedges and then serve with wine sauce.
Spiced Apple Fig Wine Sauce
1/2 cup wine (we used the spiced apple fig wine because it tasted like Christmas)
4 cups beef stock or broth (add gelatin if from can)
2 tablespoons arrowroot mixed with 2 tablespoons water
Add wine and stock to the cast-iron skillet you just slightly scraped out after making the fritata, bring to a boil and reduce to about half. A spoonful at a time, add the arrowroot mixture until desired thickness is obtained.
And i forgot to mention the bottle that the wine comes in must be handsome.