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making a hash of it
Feb. 10th, 2004 10:06 pmCan it properly be called "hash" if there are no potatoes involved? This is a very figurative hash. Really, the original intent was fritatta. Or maybe omelet. Ok, the original intent was supper. Half a red sweet pepper and a stalk of celery, reduced to medium-sized pieces. Minced roasted garlic "equivalent to" 2 cloves, according to the jar, which presumes small cloves. In a small frying pan with butter until the vegetables give off clouds of steam (thus reducing the risk of watery eggs.) Then I poured 2 beaten eggs directly over the sauteed vegetables and sloshed them around a bit. While they were setting, I put little bits of cream cheese on top and let them melt in.
It smelled done, and the whole thing was starting to bubble a little (big air pockets trapped under the eggs, pushing it up but not exploding.) It was crispy around the edges. I didn't bother heating up the broiler and rearranging the oven to brown the top (though I've done it for similar dishes in the past, especially if toast was happening.) I just grated pepper over it and declared it done. It looked awfully nice, for something so quick.
Unfortunately, I couldn't get it out of the pan without making a hash of it. Or at least making scrambled eggs of it. Should I be using more butter? (It seemed like plenty, but I didn't add more when I added the eggs.) Oil instead of butter? Is this a job for a non-stick pan? Should I have less aggregate, relative to the binder? Or does the aggregate just need to be finer?
It smelled done, and the whole thing was starting to bubble a little (big air pockets trapped under the eggs, pushing it up but not exploding.) It was crispy around the edges. I didn't bother heating up the broiler and rearranging the oven to brown the top (though I've done it for similar dishes in the past, especially if toast was happening.) I just grated pepper over it and declared it done. It looked awfully nice, for something so quick.
Unfortunately, I couldn't get it out of the pan without making a hash of it. Or at least making scrambled eggs of it. Should I be using more butter? (It seemed like plenty, but I didn't add more when I added the eggs.) Oil instead of butter? Is this a job for a non-stick pan? Should I have less aggregate, relative to the binder? Or does the aggregate just need to be finer?
