Janis McLean’s Asparagus Frittata
This is one of Janis’s favorite quick spring suppers. “Serve this frittata with a loaf of crusty (whole grain) bread and a nice green salad and you can have dinner on the table in nothing flat!! Also lovely on a spring brunch table. It can be served room temperature, so it is perfect for entertaining, as it can be done ahead!” said Janis, Bistrot Le Zinc’s executive chef.
4 asparagus spears (2 oz)
1 scallion (spring onion)
1/2 tablespoon Canola or Extra Virgin Olive Oil
1 heaping tablespoon of ricotta cheese
1 pinch salt
1 good grind of the pepper mill
Preheat oven to 4000degrees
1. Wash the asparagus spears in cold water (rather than holding it under running water, dunk it in a pan of water so that you can clean the tight heads). Starting at the head — cut it into thin slices on the bias (angle), working your way down until you reach the woody end. Discard the bottom end which will be tough. Slice the scallion in the same manner (on the bias) starting at the white end and working up the onion until you reach the raggedy end (discard tippy-top dark green portion).
2. Heat a 7’ skillet over medium-high heat until hot, but not smoking (3 minutes). Toss in the oil – it should sizzle. When the foaming subsides, add the asparagus slivers and cook over brisk heat until tender (about 1 ½ to 2 minutes). Meanwhile break the eggs into a medium sized bowl, add the ricotta cheese, salt and pepper and whisk until thoroughly blended.
3. Turn the heat down to low, add scallions to the asparagus in the pan and tip in the egg mixture — it should sizzle when it hits the pan. Using a heatproof rubber spatula, gently draw in the base of frittata as it set — pulling in from the sides toward the center — working your way around the outside circle of the pan — in a clover leaf pattern — this will allow what is unset to flow to the bottom of the pan. Once you have made two complete passed around, stop or you will have scrambled eggs, not a frittata.
4. Place in 4000degree oven, and cook until the frittata is set through (about 3 minutes). Place a heatproof plate over the pan, and carefully tip it all upside over to remove the frittata (what was the bottom, is now the top!). Then carefully slide it back into the sauté pan — set it back in the oven for 1 minutes to allow the bottom side to set. (or turn on the broiler to finish the top)
5. Remove from the oven. Slide out onto a plate. This also makes a lovely snack if you cool it to room temperature and serve, cut into wedges.
(c) Janis McLean, all rights reserved
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It’s official. Now that I’ve met Robin Ellis in person during his recent Washington, D.C. visit, I have gone completely gaga over this talented and elegant actor, chef, and author, and his warm and lovely collaborator and wife, Meredith Wheeler. But I’m also charmed by his cookbook, website, and blog. I believe you will agree, and feel transported… inspired… to live a better, healthier life.
When I heard Robin Ellis was coming to D.C. to promote his new Mediterranean cookbook, I jumped into action, and so did a group of generous, community-minded people who came together to give Ellis and Wheeler a warm Washington, D.C. welcome. Washington Fine Properties’ Nancy Taylor Bubes opened her home and her heart to more than 80 guests, the American Institute of Wine and Food co-sponsored, Bistrot Le Zinc Executive Chef, Janis McLean, demonstrated one of Ellis’s signature recipes, and at least twenty guests and fans brought dishes from Ellis’s book.
Ellis is known worldwide as the swashbuckling Captain Ross Poldark, the lead character in the classic BBC Masterpiece Theater series, “Poldark,” originally aired in the 1980s, but recently hailed as “a cure for your ‘Downton Abbey’ blues,” by Los Angeles Times media critic, Robert Lloyd, after viewing the series for the first time. I agree with Mr. Lloyd: but expect a LOT more action, excitement, and ribaldry!
“Over 29 episodes, social and political intrigue ensue, with heaving bosoms and rugged landscapes and a soaring musical score,” said The Washington Post’s Bonnie Benwick. I’ve enjoyed watching the new DVD version of “Poldark,” available from Acorn Media, where I’ve incidentally conducted wellness programs (it’s a small world, isn’t it?).
For the past twenty years, Robin Ellis has lived in the south of France with his American wife, Meredith Wheeler, and their menagerie of animals, where he has collected and tested recipes while becoming an accomplished chef. I feel so fortunate he was willing to share his time, his talents, and his evocative stories and photos of his life in the south of France. His culinary experiences and travels, and even step-by-step recipe instructions, have been an inspiration.
Ellis was diagnosed with Type 2 Diabetes twelve years ago and has managed to keep the disease controlled, stay healthy, fit, and even optimistic. “After a few weeks of shock, and ‘why me,’ the diagnosis became an opportunity to get into shape,” said Ellis. “It opened up a whole new culinary path.” His new book, “Delicious Dishes for Diabetics: Eating Well with Type 2 Diabetes” (Skyhorse Publishing, 2011) is for anyone who loves Mediterranean classics. The Mediterranean diet is one I heartily endorse for anyone for superior health, but also, satisfying dining. I’ve witnessed the surprise, relief, and joy when my clients stabilize, and even reverse their Type 2 Diabetes. Robin Ellis did it and you can too!
See a few recipes and a beautiful video montage of Robin Ellis cooking in the south of France
Read The Washington Post’s story about my March 7 Robin Ellis event in Georgetown which contains details about Robin Ellis’ life and new cookbook
Read about the Robin ‘Poldark’ Ellis cookbook reception in The Georgetown Dish
Nancy Taylor Bubes’ dining table was brimming with simple yet sublime Mediterranean dishes “Roasted Eggplant Slices with a Walnut and Garlic Spread,” “Grilled Lamb Chops with Rosemary,” “Tzatziki,” “Fennel Salad with Parmesan Shavings,” “Minestrone,” “Grilled Strips of Duck Breast smothered in Walnut and Garlic Sauce,” “Rice and Spinach Torte,” “Tuna and White Bean Salad,” “Spinach Salad with Bacon and Avocado,” “Goat Cheeses served with Apple and Pear Slices,” and more…
Debbie Weil, Lisa Lambert, Hostess Nancy Taylor Bubes, Roxanne Fleming. Photo by Johanna Medlin
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I have been completely charmed by actor, chef, and author Robin Ellis, his cookbook, website, and posts – and I believe you will be too. This is why I’m so pleased to ask you to join me, Nancy Taylor-Bubes, Robin Ellis, and his wife Meredith for a book-signing reception, celebrating the publishing of Ellis’s new Mediterranean cookbook. As you may know, the Mediterranean lifestyle and way of eating is one I heartily endorse!
Ellis is known worldwide as the swashbuckling Captain Ross Poldark, the lead character in the classic BBC series, “Poldark,” recently hailed as “a cure for your ‘Downton Abbey’ blues,” by Los Angeles Times media critic, Robert Lloyd, after viewing the series for the first time. I agree with Mr. Lloyd, only expect a LOT more action, excitement, and ribaldry! I’ve enjoyed watching the new DVD version of “Poldark,” available for the first time from Acorn Media, coincidentally a company close to my heart, as I have had the good fortune to conduct wellness programs with Acorn’s extraordinary staff (it’s a small world, isn’t it?).
For the past twenty years, Robin Ellis has lived in the south of France with his American wife, Meredith, and their menagerie of animals, where he has collected and tested recipes while becoming an accomplished chef. I feel so fortunate he is willing to share his time, his talents, and share a few stories about his life in the south of France with us. I hope you’ll join me, Nancy, the American Institute of Wine & Food, and Chef Janis McLean, in giving Robin and Meredith a warm American welcome!
YOU ARE INVITED
HOSTS: Nancy Taylor-Bubes and Katherine Tallmadge
CO-SPONSOR: The American Institute of Wine and Food
DATE & TIME: Wednesday, March 7, 2012; 6 – 8 pm
PLACE: Georgetown, Washington, D.C.
COST: $15.00 at the door, which provides you with a signed copy of Robin Ellis’s new cookbook
R.S.V.P. Katherine@KatherineTallmadge.com (and to receive more details)
DONATION: If you wish, you are invited to bring a dish from Robin Ellis’s cookbook or blog. When you send your RSVP, communicate your interest to bring a dish, and I will send you several recipes you could consider. You could also consider recipes on Robin’s website and the few examples on my website.
BOOKS: Provided by independently owned Bridge Street Books of Georgetown
SPACE IS LIMITED
Please RSVP no later than Tuesday, March 6