CHEF JOHN ASH

John Ash: Cooking One on One:
Private Lessons in Simple, Contemporary Food
from a Master Teacher

"Teaching has come to be the thing I love most in life..." Chef John Ash

An interesting (I think) variation on a classic Italian Grandma preparation!

Frittata with Bacon, Potatoes and Walnuts

Serves 4

• 1 1/4 cups (1 medium) sliced onion
  
• 2 teaspoons slivered garlic
  
• 1 cup red bell pepper, seeded, vein removed and thinly sliced
  
• 2 tablespoons olive oil
  
• 2/3 cup toasted coarsely chopped walnuts
  
• 1/4 pound bacon, crisply cooked, drained and chopped
  
• 2 cups diced crisp cooked red potatoes (skin on)
  
• Salt and freshly ground pepper
  
• 6 eggs, lightly beaten
  
• 3 tablespoons mixed chopped fresh herbs such as chives, parsley, basil, tarragon, dill and/or chervil
  
• 1 large firm ripe tomato, cored and thinly sliced
  
• 1/3 cup grated Gruyere or pepper jack cheese

In a 10 inch non-stick oven proof skillet, sauté the onions, garlic and peppers in olive oil until crisp tender and lightly colored. Add walnuts, bacon and potatoes and sauté a minute or two more. Season to taste with salt and pepper. Add the eggs and herbs and briefly stir to evenly distribute the eggs. Place pan 3 inches under a hot broiler (see note) and cook for 2-3 minutes or until the eggs are set and beginning to puff. Remove and lay tomato slices on top and sprinkle with cheese. Place under broiler again for a few seconds to melt cheese. Serve warm cut into wedges.

*Note: If you don't have a broiler, reduce heat to low after adding eggs and cover the skillet and cook for 6 - 8 minutes or until top looks set. Add tomatoes and cheese, cover and cook for another minute or two.

Cookbooks Authored by Chef John Ash
Winner of the Julia Child "Cookbook of the Year" from the IACP One of California's foremost chefs, in association with Fetzer Vineyards, celebrates the bounty of the garden and the vine with a collection of more than 300 recipes that pay magnificent tribute to fresh and healthy high-flavor food--plus a a helpful--and fun--approach to testing and evaluating wines. Color photos.	Winner of the 2005 James Beard Foundation Award John Ash: Cooking One-on-One: Private Lessons in Simple, Contemporary Food from a Master Teacher	American Game Cooking: A Contemporary Guide to Preparing Farm-Raised Game Birds and Meats Game farms have made exotic fowl and meats widely available to the non-hunter, and this is an excellent resource for those who want to cook on the wild side. From boar-based borscht to roast lacquered duck with muscat-tamarind sauce, the recipes contained herein are delicious.

"It's the process of cooking that's so much fun — the bonus is that you get something at the end to eat." Chef John Ash

Nut Recipes from Several Cuisines:

• Dukkah
  
  
• Wild Mushroom and Nut Pate
  
  
• Frittata with Bacon, Potatoes and Walnuts
  
  
• Shrimp and Noodle Soup with Laksa
  
  
• Thai Beef Salad with Almonds and Sweet Chilli Dressing
  
  
• California Four Nut Tort
  
  
• More Recipes

(Chef John Ash)