Celebrate Dungeness season with Foreign Cinema’s decadent crab frittata.
Gayle Pirie and John Clark’s Foreign Cinema restaurant is known for many things, from its eclectic menu to the alfresco film screenings in the courtyard of the San Francisco Mission District restaurant — and its incredible brunch fare.
This frittata, which appears in the new “Foreign Cinema Cookbook” (Abrams Books, 2018), celebrates one of California’s gastronomic treasures, fresh Dungeness crab.
Here, a one-third cup of crabmeat is paired with fromage blanc, tender potato and eggs — and the cooking time is swift. The trick to a fluffy, tender frittata, Pirie says, is to start it on the stovetop and finish it in a hot oven. A tomato vinaigrette and fresh avocado finish off the dish, and get your weekend off to a delicious start.
Foreign Cinema’s Dungeness Crab, Fromage Blanc and Potato Frittata
Serves 2
INGREDIENTS
1 tablespoon unsalted butter or olive oil
¼ cup roasted potatoes, coarsely chopped
5 large eggs
¼ teaspoon kosher salt 1 tablespoon creme fraiche 1⁄3 cup fresh Dungeness crabmeat
3 tablespoons fromage blanc or fresh ricotta cheese
1 teaspoon minced jalapeño chile
½ cup Tomato Vinaigrette (recipe below)
½ avocado, sliced Handful of greens, such as arugula, frisee or mache 1 tablespoon chopped fresh chives, for garnish Petals from 4or 5pansies, for garnish (optional)
DIRECTIONS
Set a rack in the center of the oven and heat the oven to 350degrees. Have a warm serving plate ready. In a 9- to 10-inch ovenproof nonstick skillet, melt the butter over medium heat. Add the potatoes and warm them for 1 to 2 minutes.
In a small bowl, use a fork to vigorously whisk the eggs with the salt. Add the creme fraiche, crabmeat, fromage blanc and jalapeño. Add the egg mixture to the pan with the potatoes, stirring to evenly distribute them. Reduce the heat and cook for 1 minute on the stovetop.
Transfer the pan to the oven and bake until the frittata puffs and is gently set, 6 to 7 minutes. The center should be supple but not completely firm when you lightly press it with your finger.
Let the frittata rest for 1 minute, then carefully slide it onto the warm plate. Drizzle the tomato vinaigrette around the frittata, top with the avocado, and scatter the greens, chives and pansy petals, if using, over the top. Cut the frittata into wedges and serve warm.
Tomato Vinaigrette
Makes 1½ cups
INGREDIENTS
¾ cup plus 2 tablespoons olive oil, divided use 1 onion, finely chopped 1 tablespoon minced garlic 1¼ teaspoons salt, divided use
¼ teaspoon red pepper flakes 14.5-ounce can peeled diced tomatoes 1½ tablespoons red wine vinegar
Pinch of sugar (optional)
DIRECTIONS
In a medium saucepan, heat 2 tablespoons of the oil over low heat. Add the onion and cook, stirring frequently, until translucent but not browned, about 5minutes. Add the garlic, 1 teaspoon salt, and the red pepper flakes; cook for 10 minutes longer. Add the tomatoes and continue to cook, stirring occasionally, until saucy, about 25 minutes. Remove the sauce from heat and cool slightly.
In a blender or food processor, blend 1cup of the sauce at low speed for a few seconds. (Freeze remaining tomato sauce for future use.) With the blender motor running, add the remaining ¾ cup oil in a slow, steady stream through the pour spout, continuing to blend until the sauce is smooth, about 1 minute longer, scraping down the bowl if needed. Add the vinegar, the remaining ¼ teaspoon salt and the sugar, if using, and blend for 20 seconds longer. Refrigerate in an airtight container for up to 3 days. Bring to room temperature and whisk in a few drops of water before using.
— From “The Foreign Cinema Cookbook” by Gayle Pirie
and John Clark