![]() If you have any interest in sharing this popcorn with anyone, you are a much better person than I am. ![]() You might then add more nutritional yeast, and taste again. If you taste and don’t think these have the magic, add more salt, and taste again. There’s something about the bright, piney peppercorn flavor and the cheesy yeast and the spicy Aleppo that brings out the best in everyone. I’d like to make it up to you by offering a State Secret: This is extra-amazing topped with ground black pepper. ![]() I feel guilty about not having included these thorough instructions when this recipe was first published. The oil doesn’t do that, and has a nice grassy, vegetal edge to it that plays nicely with the spice mixture.) (Could you use melted butter? You could, but when butter cools off, it congeals, and the texture isn’t so nice. The moment you feel satisfied, apply the spice mix, and toss again to coat. This needs to happen while it’s still hot, and then you have to toss thoroughly and with intention to coat the kernels with oil. Immediately drizzle ¼ cup olive oil all over the popcorn. Don’t let that happen again, understand?!?! Count how many unpopped kernels made it through, and then give yourself a hard pinch on the inside of your bicep for each one that didn’t pop. ![]() After a minute of steam release, pour the popcorn onto a rimmed baking sheet, or your biggest, widest bowl. Set the lid askew so that some steam can escape. Making this for dinner? Pair your frittata with a simple arugula salad or our air fryer sweet potato hash for a filling, easy end to your day.When the pops have subsided to an eruption every couple of seconds, turn off the heat. If you're serving this for breakfast, you can't go wrong adding some pan-fried potatoes or crispy hash browns to your plate. A frittata is perfect for any meal, anytime of day. When you pour the eggs in over your cooked veggies, make sure to give the whole thing a quick stir to help distribute them all evenly. Tip: If your veggies seem a bit wet after cooking, give them a pat down to ensure they’re dry before adding your egg mixture. Veggies like bell peppers, leeks, green onions, kale, tomatoes, and even potatoes go well in frittatas. In this recipe, we sauté our mushrooms and onions until soft and, more importantly, the water has cooked out of them. Second: It’s vital to cook your vegetables and/or meat first, and make sure they aren’t soggy/overly-filled with liquid. Whisk 'em together, season with salt, black pepper, and a pinch of red pepper flakes (if you like a little spice), and you're ready to start building. Keep your mix-ins to around 2 cups and your base to 8 eggs + 1/3 cup milk/cream + 3/4 cup cheese. There’s a couple of important things to keep in mind though when preparing your dream frittata. Top tips for your frittata add-ins: A frittata is the perfect vehicle for practically any ingredients you’re looking to use up, whether they’re fresh or leftover. Same goes if you're starting with leftovers-just get the pan nice and hot and add a little oil or butter to ensure nothing sticks. Once you're done cooking the add-ins, pour your eggs into the still-hot skillet, transfer to the oven, and let it do its magic. Who doesn't love a crispy edge?! Using a hot cast iron (our personal favorite) or any heavy, oven-proof skillet is really all you need to achieve it. Follow our top tips below to ensure you nail a fluffy-centered, crispy-edged frittata each and every time: Lalli Music is the longtime food director at the publication and stars in many of the YouTube videos BA puts out each month. This versatile dish can handle most things you throw at it, but there are a few keys to make it the best it can be. The sudden and rather intense rise of Carla Lalli Music and her test kitchen crew at Bon Appétit to legit food-world celebs has been simply amazing to watch from the sidelines. Looking to get creative with your leftovers? Veggies going bad in your fridge? Home late and craving a simple breakfast-for-dinner recipe? Say it with us: frittata, frittata, frittata. Quiche’s less-fussy cousin, frittatas are the answer to almost every meal dilemma.
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