We were nervous for this post. Not for the recipe or photos, but because we tried something new: video!
Even though we make a living in visual images, starting something new is always scary. As usual, though, getting started was the toughest part. Here's what happened that got us over the hump:
- We got inspired. The inspiration for this blog in general, came from a storytelling event a few months ago (which we wrote about in our first post). That spark lit the fire under our butts to start sharing our food experience. Video is just another way of sharing the process.
- We found help. At that same storytelling event, we also happened to meet a talented video editor. The stars were aligning.
- Nat put it on the calendar. Natalie is great at planning. Or at least it seems like it to me. Really, she just puts stuff on our calendar. That simple act takes an idea, and turns it into something real. Once we knew the actual day, it seemed easier to imagine the other steps of the process.
So, that’s great for shooting video, but what about cooking at home? Well, here’s three tips that make it a little easier:
Three tips to make cooking at home easier
- Think about why you want to cook. Want to learn to make your mom’s lasagna? Want to lose weight? Want have stuff in your fridge besides condiments when you come home from work? Those reasons are your ‘why’. It’s always good to start with ‘why’.
- Visualize, just a little bit. There's a lot involved with cooking: finding a recipe, getting ingredients, prepping, cooking, then finally eating! Imagining the steps before starting helps us make it to the fun part (eating) without getting discouraged halfway through. If we know we're going to work late on Thursday, then we'll avoid trying to cook something too complex.
- Start simple. I first started cooking pancakes because they were one of my favorite foods. They’re also kinda hard to mess up. Eggs were next because they’re so versatile, and don’t take long to make. When I messed up a fried egg, I could cook a new one in just two minutes! In general, I think breakfasts are a good place to start.
So here's a great breakfast option. We eat it warm or room-temp. It serves a crowd, or leaves us with some leftovers so we're set for the next morning.
Mushroom and Leek Frittata, with Skillet Tomatoes
*Tomato season is coming to an end soon, but the frittata is great without the topping. The other veggies can be substituted with what's on hand, too.
- 8 eggs
- 1 leek, green parts removed, cut in half, then sliced
- 2 Tbsp olive oil
- 1.5 cups mushrooms, sliced (~5 oz)
- 1/2 bunch chard, stems removed, leaves roughly chopped
- 1 Tbsp cooking oil (We've used ghee, lard, bacon fat. Butter would also work.)
- 1 pint cherry tomatoes
- 5-6 sprigs of fresh thyme, stems removed
- Sea salt
- Preheat oven to 375ºF.
- Heat an oven-proof skillet on low. We use cast-iron.
- Break all the eggs into a large bowl, and add a pinch of salt. Set aside.
- Chop leek in half, then slice into half-moons.
- Fill a large bowl with water, add leek slices, and shake vigorously. Let set a minute.
- Remove leeks by hand or with a slotted spoon.
- Turn skillet to medium and add leeks. Cover and cook for 4 minutes.
- Add mushrooms and olive oil, and cook uncovered for 4 minutes.
- While the mushrooms cook, beat the eggs. You want them very well combined, and a little frothy.
- Add chard leaves and combine well. Scrape bottom of pan with spatula. Cook for one minute.
- Pour eggs into skillet. Gently mix and tilt pan to make sure eggs are evenly distributed.
- Cook for 4 minutes.
- Transfer to top rack in the oven. Cook uncovered for 8 minutes. Eggs should be mostly set, and starting to brown a bit.
- Remove frittata from the oven and let rest for 5 minutes.
- Heat a pan over medium-high heat for 30 seconds. Add in the cooking oil and swirl until pan is coated ~ another 30 seconds.
- Add in the tomatoes. Cook stirring every minute or so, until they're just starting to brown, or the skins start to split ~ about 4-5 minutes.
- Remove from pan into a bowl. Stir in the thyme.
- Top frittata with tomatoes.
Photography team on the West Coast. Mostly working with companies and magazines in the food world. Our clients are proud of their product, story, or mission (or all three), and we help them produce their idea into a reality.