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The perennially popular and rightly lauded Foreign Cinema is an enchanting restaurant in San Francisco. Chefs Gayle Pirie and John Clark recently released a cookbook so you can recreate some of the restaurant’s magic at home. This easy yet elegant frittata combines sweet Dungeness crab meat with mild fromage blanc (or ricotta) and tender potatoes in a fluffy egg cloud that makes a fabulous summer brunch, or even a simple supper for one or two. The method of cooking it on the stovetop to start, then moving it into the oven, helps achieve a perfect texture, and the bright tomato vinaigrette that accompanies it sets off the simultaneously rich and delicate flavors. Just add a few slices of ripe avocado and a light green salad to finish.
Game Plan: The recipe does call for 1/4 cup of roasted potatoes, so you can make some for dinner up to a few nights in advance and reserve that portion to use in the frittata. You’ll build the tomato vinaigrette from a simple homemade tomato sauce, most of which you’ll reserve for later use. Still, you’ll probably have some extra vinaigrette left over too. It’s great for dipping raw veggies, or even using as an alternative to ketchup with fries and onion rings.
Note: If you can’t find Dungeness crab, you can substitute Peekytoe crab or even cooked lobster.
Special Equipment: Since the pan will go from stovetop to oven, make sure it’s totally oven-safe; a well-seasoned cast iron skillet is a great choice.
To make the Frittata:
Excerpted from “The Foreign Cinema Cookbook: Recipes and Stories Under the Stars” by Gayle Pirie and John Clark. Published by Abrams, c 2018. Photography credit: Ed Anderson.
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