This weekend has actually felt like a weekend, thanks in large part to the privilege of getting a lot of time in the kitchen. Elise and I took our sweet time this morning, whipping up blue corn banana pancakes and an avocado and parmesan frittata. You could say the theme was "warming tropical fruits in oil before pouring something on top of them." For instance, the above bananas.
The guinea pig pancake.
The same idea, much evolved.
I've said it before and I'll say it again, I love the subtle saturation of both color and flavor that a touch of heat imparts on an avocado. We put the slices in the pan with a little oil for just a few seconds, much like the bananas, then added the egg mixture. 
The finished product. 
We got an excellent crust under the maximum heat of the broiler, thanks to the marriage of egg and parmesan. You could fork and knife it like this:
Or pick it up like a little slice of crustless, sauceless pizza.
Because everything we were eating was cooked in oil, halfway through the meal things started to feel a little heavy. That's when we busted out the Iggy's and arugula, and made little frittata crostini. (Though Camille's probably going to tell me that's incorrect.)
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3 comments:
Aaron - that looks ridiculously delicious. Do you believe in recipes? If you do, can you send me some?
All dishes very look delicious! I am interested in the food culture of your country. And I support your site. If there is time, please come in my site. From Japan
http://food-soybean.blogspot.com/
Paul,
Do I believe in recipes? I believe that they exist, yes. Do I generally follow them? Nope.
Anything in particular you're looking for? I can post a more detailed description of any dish on the blog, or if there's something else you're looking to learn, maybe I can help with that too.
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