Sunday Brunch Frittata and a Slow Cooking Cookbook Recommendation

Just quick and simple. Saturday I did omelets for the wife unit and I but Sunday, I just wanted the ease of fire & forget (at least for 20 minutes). With omelets, you have to make them one at a time but for a frittata, you can make it pretty much as big as you like, even if in two pans if you like for even more people.

The range of ingredients is whatever you like. in this case, it’s ham, onion, and Swiss cheese. I first melted some butter in the pan, turned off the heat, preheated the oven to 350F, introduced six eggs and then piled on ham (jambon blanc, thinly sliced, available at fine deli counters), thinly sliced onion and the cheese. Pop it in the center rack for 20 minutes. I like to finish off with a couple of minutes under the broiler. The pics can be clicker for higher res versions.

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Let it rest for a few minutes
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Fruit is always a good choice
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A look inside

Very easy, simple quick, little mess and you can serve right from the pan. So there you go.


Paleo Slow Cooking: Gluten Free Recipes Made Simple

I said in a previous entry that I wasn’t going to be reviewing any of the many new paleo books coming out anymore out of lack of time and well, just the fact that there’s a new paleo book about every week, now, many of them cookbooks. I’m going to make an exception because I think this one dispenses with any notion of “look how fancy this all is” and makes it so very simple and sane.

Actually, when it came in the mail from the publisher I just set it on the stack of the other books from the same and other publishers I don’t have time to read and adequately review. Then Beatrice saw it. It piqued her interest and so she went through it dog-earing recipes she wanted me to prepare for her. She’s never shown this kind of interest before, as she usually just likes the things I always prepare. But as I was to see, there’s a real simple purity and down-home realness to this book Chrissy Gower has put together.

So yesterday right after that brunch above, I sat down and went through the thing page by page and guess what the first few recipes are? Yep, Frittatas, all done in the crock pot or slow cooker (about 2 hours on low). Just as easy, just as little mess, etc. So I immediately knew I’d have to include it in this post and I’m happy to.

Of course, it contains all the classics you already know of slow cooking. The recipes are simple, all very easy to modify in your own unique ways. But I also can’t think of a better book for a paleo beginner. In slow cooking, cooking times are often just minimums. Leaving something in longer usually doesn’t hurt. For many of the meat dishes, cooking times are about 8 hours or so. Flip the thing on when you go to work. Alternatively, get a timer switch to turn it on at a specific time.

And in addition to all the classics, there is an array of other things I never thought about making in a crock pot, including desserts or treats and on that score, the section is very modest, simple, sensible. Most focus on berries and other fruits.

Heartily recommended for one & all: Paleo Slow Cooking: Gluten Free Recipes Made Simple.

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  1. EF on October 15, 2012 at 11:19

    I love my slow cooker. But it is not a magical device that turns raw ingredients into gourmet food as so many believe only to be disappointed in the results. Two tips for cooking hunks of meat: sear first and always reduce the resulting juice on the stove top to boil out water and concentrate the flavors. These few extra steps really help.

    • Richard Nikoley on October 15, 2012 at 11:45

      EF, been reducing those juices and in some cases depending, separating off the fat for years:

      Pot roast tip: a bit of red wine in that reduction.

      On the other hand, if you do a pot roast and add no stock, it should be pretty good as is. But I love to add the beef stock and then reduce at the end.

      • EF on October 15, 2012 at 13:57

        Yep – did red wine with beef ribs this weekend. I try to make something on the weekends for lunches in the office during the week. Turned out great. I think better than a pot roast because there was less fat and I like the bones in there for added nutrition. My recipe was a couple roma tomatoes, tomato paste, red wine, water, some vinegar, and garlic. Really good once reduced.

  2. AlexaProwler on October 16, 2012 at 01:30

    I do dry roasting in my slow cooker. The results are fantastic. It’s as easy as taking a shit but with less risk of an aneurysm.

    This is what I do for a beef roast. Vary to suit your own desired cooking temp, cut of meat etc.

    (1) put whole roast in slow cooker fat side down (Nothing else. That’s it. No cutting, no water, nothing. Don’t fuck with it).
    (2) put meat thermometer in meat;
    (3) place lid on slow cooker and turn on;
    (4) wait for internal meat temp to reach 50 Celsius;
    (5) turn off slow cooker and let meat rest (for me the internal temp rises to 60 Celsius or so during this phase as the residual heat from the cooker goes to centre of the meat).
    (6) carve and eat.

    It usually takes me about 5 hours (fridge to plate) for a 2kg rump roast.

    • EF on October 17, 2012 at 07:02

      Sounds good, AlexaProwler. What cut of beef are you using? Chuck roast? That cut may be too fatty for this method though.

  3. […] It's really great hands-off cooking; idiot proof largely (toss meat, herbs, spices, veggies into a pot, maybe a little stock, cover, turn on and forget for 8-12 hours). Anyway, the book covers everything from breakfast that can be ready when you wake up, to dinner that's ready when you get home—and more. I previously gave Chrissy's book a nod back here: Sunday Brunch Frittata and a Slow Cooking Cookbook Recommendation. […]

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