Miso-Marinated Salmon for Two

October 14, 2015

After reading Chris Kimball’s description, I googled “Miso-Marinated salmon” to see why this recipe usually takes 3 days. More or less, that extended time allows the flavors to penetrate into the fish. But the longer the fish marinades the more the fish tends to dry out. So Chris Kimball’s 24-hour limit is there to ensure “silky and moist” fish. While the caramelization of the outer-crust delivers delicious flavor, I did feel that the miso/mirin/sake flavors did not penetrate the fish. The subtle flavor did allow the fish to be the star of the show, based upon the perfect texture of the fish. 4-stars

Looks more flavorful than it tastes

Looks more flavorful than it tastes

During my googling I noticed that many recipes call for Toasted Sesame oil; something not included by Chris Kimball. But he hit the nail on the head when he calls for broiling the fish 8-inches from the broiler element. A distance that allows for the fish to both caramelize and cook evenly at the same time.


  1. I made the version for only two people, because my older son won’t eat seafood. But the main recipe is for 4 people.
  2. While Chris Kimball says that the fish needs as little as 6 hours to marinate, I would suggest going for a full 24 hours to marinate. Even with 24 hours that flavors are subtle; given that the traditional recipes take up to 3 days.
  3. Because fish is so delicate, it’s important to use fillets of similar thickness so that they cook evenly. It is recommended to buy a large center-cut fillet (between 1-1/2 and 2 pounds, if serving 4) and cut into equal pieces.
  4. Any shade of miso can be used: yellow, red, or brown types can. But the recipe calls for the sweet, fruity flavor of white miso.

Rating: 4-stars.
Cost: $9.
How much work? Low.
How big of a mess? Low.
Start time 6:00 PM. Ready at 6:20 PM. (plus 24 hours)

Chris Kimball’s original recipe for is here. My descriptions of how I prepared it today are given below:

1/4 cup white miso paste
2 tablespoons sugar
1-1/2 tablespoons sake
1-1/2 tablespoons mirin
2 (6- to 8-ounce) skin-on salmon fillets
Lemon wedges

  1. In a medium bowl, add miso, sugar, sake, and mirin. Whisk together until sugar and miso dissolve; the mixture will be thick.
  2. Dip each fish fillet into the mixture to cover all sides of flesh (you can skip the skin). Set in a baking dish with the skin-side downwards, and empty any extra mixture over the fish. Cover with plastic wrap and put in refrigerator for 24 hours (bare minimum of 6 hours).
  3. Set an oven rack so that it is 8-inches from the broiler element. Pre-heat broiler.
  4. Put a wire rack in a rimmed baking sheet, cover rack with aluminum foil. Use your fingers to scrape away the miso mixture from the fish, and move skin-side down on to the foil. Be sure to leave 1″ between the pieces of fish.
  5. Broil salmon for 10 to 14 minutes; rotate 180-degrees after 6 minutes. The fish will be ready when the center of the fish reads 125-degrees on an instant read thermometer.
  6. Serve passing with lemon wedges.

Broccoli-Cheese Soup

October 8, 2015

The chilly mornings have gotten me in the mood for soup (after a long summer soup hiatus). So I made a batch of this Broccoli-Cheese Soup. Preparing the broccoli took me almost 30 minutes; mostly because the recipe asks me to peel the stalks. However, I am now wondering if I misunderstood the extent to which the recipe requires me to peel the stalks (further discussed under issues section below). What I believe is an error in the original recipe, makes me believe that I overcooked the broccoli (See Issue #1 below). The overcooking gave the broccoli a slightly off taste. I can only give the soup 3-1/2 stars; though the soup has potential and I will try again.

Prep the broccoli took 30 minutes

Prep the broccoli took 30 minutes


  1. There was an error in the original recipe (I believe that Chris Kimball wanted me to reduce burner from medium-high so as to maintain a simmer; not the full boil over medium-high burner). In Step 6, the recipe says to “increase heat to medium-high”; but it was already on high from Step 2. I overcooked my broccoli; giving it a slightly off flavor.
  2. Peeling the Stalks. The recipe simply says: “stems trimmed, peeled, and cut into 1/4-inch-thick slices.” Unfortunately the instructions were unclear. I wasn’t understanding if I had to break each stalk of the main trunk and peeling each branch individually. This was a lot of work! I would recommend leaving the entire stalk as one piece and only peel away the outer skin that is accessible.
  3. When trimming the stalk; discard any leaves or blemishes. I would also recommend slicing off the bottom inch of the stem. Slice the remaining stem into the 1/4-inch disks.
  4. When removing the crowns, slice straight through the broccoli stem as close to the crown as you can get.

Rating: 3-1/2 stars.
Cost: $8.
How much work? Medium.
How big of a mess? Medium.
Start time 5:00 PM. Ready at 6:15 PM.

Chris Kimball’s original recipe for is here. My descriptions of how I prepared it today are given below:

2 tablespoons unsalted butter
2 pounds broccoli
1 medium onion, roughly chopped (about 1 cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1-1/2 teaspoons dry mustard powder
pinch cayenne pepper
Table salt
3–4 cups water
1/4 teaspoon baking soda
2 cups low-sodium chicken broth
2-ounces baby spinach (2 loosely packed cups)
3-ounces sharp cheddar cheese, shredded (3/4 cup)
1-1/2 ounces Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving
Ground black pepper

  1. Prepare the broccoli by removing the florets and roughly chopping into 1″-pieces. Trim away and leaves and remove the bottom inch of the stem. Peel the stalk and cut into 1/4″-thick slices. Also roughly chop 1 onion.
  2. Set a large Dutch oven over medium-high burner. Add butter and when the foaming subsides, add broccoli (florets and stems), chopped onion, pressed garlic, dry mustard, pinch of cayenne, and 1 teaspoon salt.
  3. Cook for 6 minutes; stirring frequently.
  4. Add 1 cup water and 1/4 teaspoon baking soda. Bring liquid up to a simmer, cover with lid, and cook from 20 minutes until the broccoli becomes very soft. Stir once during cooking.
  5. While the broccoli cooks; grate your cheeses.
  6. Add 2 cups chicken broth and 2 cups water. Increase burner to medium-high.
  7. Once the soup begins to simmer, stir in spinach and cook for 1 minute until wilted.
  8. Carefully empty half of soup into jar of a blender (I used a bowl with a lip in order to spill less), add cheddar and Parmesan to blender. Process for 1 minute until smooth. Empty soup from blender to medium bowl (or pot if empty). Repeat the blender with the remaining soup.
  9. Return soup to Dutch oven and set over medium burner. Bring up to a simmer. Adjust the consistency of soup with up to 1 cup of water. Adjust seasoning with salt and pepper according to taste.
  10. Serve, passing extra grated parmesan separately.

Kruger National Park, South Africa

October 3, 2015

It’s been a month since we got back from our vacation, and it has taken a while to assemble this post. Of course, the main reason we came to South Africa was to go on safari; to see rare and exotic animals that you can only see here in Africa. We spent a week inside Kruger and were not disappointed, seeing all of the Big 5. Giraffe, elephant, zebra, buffalo and hippopotamus. We even saw the rarest of all; African Wild Dog.


We saw many, many elephant. There is currently an overpopulation of elephant in Kruger.

Leopards are elusive and usually spend their days sleeping in trees. We were lucky to have seen three.

We were very lucky and saw over 20 Rhinoceros; including one while we were on a bush hike (with armed rangers).

Even in my previous trip to Africa, I had never see Cheetah in the wild. We saw 5 cheetah; including two that walked just a few feet from our cars. It’s all just dumb luck; being in the right place at the right time.

Kruger National Park is about the size of New Jersey, but when you consider the adjoined parks and private game reserves the actual size doubles. What is different about Kruger than other places in Africa is that you can go on safari on your own; without guides and in your own vehicle (with just your family members). There is a common misconception that people think they should go with a guide because they know where the animals are. While guides are good at spotting animals in the distance, the excitement comes from seeing animals close up.  The truth is that it’s all just plain luck; there is no secret spot where certain animals spend their day. Every day we went out we never knew what we would see; but we always saw something new.

It wasn’t until about 3 days into the park that we saw zebra.

Hyena are nocturnal. So we had to wake up at 5AM to see them as they walked back to their dens. We saw 3 over the course of our week inside the park.

I didn’t realize ostrich were from Africa; until of coarse we saw some.

Buffalo are part of the Big 5; and often travel in huge herds.

Here are some of the miscellaneous animals we also saw.

What is unique about Kruger is that the network of dirt roads allows you to safari on your own.

Homemade Cracker Jacks

September 25, 2015

While Cracker Jacks are available in every supermarket in America, it only takes a little effort to make homemade. Of course, fresh cooked popcorn taste so much better than popcorn that was popped in a factory 6 months prior. The freshness will become immediately apparent with your first bite. Each box of Cracker Jacks is only 1-ounce, and provides as natural stopping point. The biggest problem is that you will have a hard-time stopping. This recipe yields the equivalent of 28-boxes, so I have learned to break it down into 6 or 7 zip-lock bags. It’s absolutely delicious. 5-stars.

Freshness makes it better

Freshness makes it better

Chris Kimball does have a similar recipe for Butter Toffee Popcorn, but my goal with this recipe was to make something special for my kids (for kids Cracker Jack’s are better than Butter Toffee Popcorn). The main differences are that Chris Kimball calls for 1/2-stick more butter and 1/4-cup less corn syrup. Plus Cracker Jacks include molasses.


  1. You can pop your popcorn in any way you want. I prefer to use a hot air popper, since it doesn’t add any oil.
  2. I found it very easy to coat/bake the popped popcorn in a large roasting pan. But you could use anything: a disposable aluminum pan, a large metal bowl, or two cookie sheets.
  3. While I used lightly salted cocktail peanuts, the most Cracker Jack-like peanut is to use Spanish Peanuts (with red skin still intact). I have even used dry-roasted peanuts; but I recommend using lightly salted nuts. Full-salt Planters will taste much saltier than Cracker Jacks; but perhaps a more gourmet balance of sweet to salty.
  4. Cleaning up after making caramel doesn’t have to be difficult. I boil water in the pots and the caramel stuck to the bottom of the pan will eventually dissolve. To clean my roasting pan I set over two burners to boil the water.

Rating: 5-stars.
Cost: $3.75 for 1-3/4 lbs (4-quarts).
How much work? Low/Medium.
How big of a mess? Medium.
Start time 4:00 PM. Ready at 5:15 PM.

Chris Kimball’s original recipe for is here. My descriptions of how I prepared it today are given below:

4 quarts popped popcorn (made from 2/3 cup kernels)
6 tablespoons (3/4 stick) butter
1-1/2 cups brown sugar (7-3/4 ounces)
3/4 cup light corn syrup
3 tablespoons molasses
1/4 teaspoon salt
1 teaspoon pure vanilla
1/2 teaspoon baking soda
1-1/2 cups Spanish peanuts (7-1/2 ounces); I used lightly salted cocktail peanuts

  1. Adjust a rack to the middle of your oven, and preheat to 250-degrees.
  2. Pop the popcorn (my preferred method is with a hot air popper). Grease large roasting pan, and use your hands to evenly spread the popped popcorn in a large roasting pan; leaving behind and discarding any “old maids” (un-and-under-popped kernels). Place in oven until ready to coat in Step 4.
  3. In a 2-quart saucepan, combine butter, brown sugar, corn syrup, molasses and salt. Set over medium burner, bring the mixture to a boil; stirring frequently. Cook for 12 to 14 minutes until the mixture reaches 255-260 degrees; using a cooking thermometer to take the temperature.
  4. Remove the popcorn from the oven. Working quickly, remove from heat and add vanilla extract and baking soda. Mix together and you will see the color change as the baking soda incorporates air into the mixture. As evenly as possible, pour the caramel mixture over the popcorn and toss well to evenly coat all the popcorn (use two heatproof spatulas or wooden spoons; lightly buttered or sprayed with a non stick spray).
  5. Sprinkle with 1-1/2 cups of peanuts; continue to toss until become distributed.
  6. Return roasting pan to 250-degree oven and bake for 45 minutes, stirring well every 15 minutes. Try to evenly coat popcorn and gently break up slightly into smaller pieces.
  7. Allow to cool, and then break into smaller pieces.
  8. Evenly distribute between 6 or 7 zip-lock bags with as much air removed as possible.  Chris Kimball says that it can be stored in an airtight container for 5 days; but it will never last that long.
Your kids will love you even more if you make this for them

Your kids will love you even more if you make this for them

Ultimate Flaky Buttermilk Biscuits

September 20, 2015

While necessity has dictated that I make them on occasion, I have never loved biscuits. My heart lies with the wonderful flavor of yeasted rolls. Of course, chemical leaveners such as baking soda/baking powder have an advantage over yeast in that they are quick. But today’s biscuits take two full hours from start-to-finish; an hour of which is related to chilling the butter/dough to allow for the nice definition of the layers. As biscuits go; these are better than most. The flaky layers lighten the crumb, and they have nice buttery flavor. But biscuits are inherently dry, and they would have been better if I served them with a main course with gravy. 4-1/2 stars for the recipe; ignoring the flaws in my execution.

A few of my errors reduced their flakiness

A few of my errors reduced their flakiness

I have made these biscuits on two different occasions (the pictures are from the second time that I made them). Because it was the second time, I wasn’t reading the recipe as closely and made to errors in execution that affected their flakiness and made them denser than the first time I made them. Still, even at their best they cannot compete with the texture produced by yeast.


  1. While the recipe calls for King Arthur’s flour; which has a slightly higher protein content along it’s entire line of flour; I used whatever flour I had on-hand. I did substitute one of the cups of flour for bread flour; but the biscuits will come out fine with 100% regular all-purpose flour.
  2. In Step 4, I forgot to grate the butter directly into the flour. Actually I made this recipe twice, and only forgot the second time. The results were not as flaky.
  3. In Step 8, After the fifth turn, I accidentally rolled it out into a 9×12″ rectangle again, so I ended up having to give it 6 turns. It resulted in layers being a little too thin (and not as well defined).
  4. In Step 10, when I trimmed the biscuits, I only trimmed them to make them edges uniform; not a full and uniform 1/4″. The results: where I trimmed away less than 1/4″, those edges did not properly rise and show their flakiness.

Rating: 4-stars.
Cost: $2.50.
How much work? Low/Medium.
How big of a mess? Medium.
Start time 4:00 PM. Ready at 6:00 PM.

Chris Kimball’s original recipe for is here. My descriptions of how I prepared it today are given below:

3 cups King Arthur all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
2-sticks unsalted butter (16 tablespoons)
1-1/4 cups buttermilk, chilled

  1. Freeze butter for 30 minutes.
  2. Meanwhile line rimmed baking sheet with parchment paper and set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. After the butter is partially frozen, dip sticks of butter in flour mixture. Hold the box grater directly over the flour mixture and grate 7 tablespoons from each stick on large holes. The grated butter will fall directly into the flour; which will keep each grate as an individual piece. Gently toss to combine. Set aside remaining 2 tablespoons butter.
  5. Add buttermilk to flour mixture and fold with spatula until just combined (dough will look dry).
  6. Liberally flour a clean work surface, and turn out dough. Dust the surface of dough with flour, and use your floured hands to press dough into a 7″ square.
  7. Flour a rolling pin and roll into 9″x12″ rectangle (with the short side parallel to the edge of the counter). Use a bench scraper or metal spatula to fold the dough into thirds like a business letter. Press down firmly on the top of the dough to seal the folds.
  8. Turn dough 90-degrees and repeat Step 7 four more times (for a total of 5 folds). After the fifth fold, roll into an 8-1/2″ square (about 1″-thick). NOTE: Here is where I accidentally rolled it out and was forced into an extra turn.
  9. Move dough into the prepared sheet pan, cover with plastic wrap, and move to refrigerator for 30 minutes. Meanwhile, adjust a rack to the upper-middle of your oven and pre-heat to 400-degrees. I set my 2 tablespoons of butter (that you set aside in Step 4) in a pan over the oven vent to gently melt the butter in preparation for Step 11.
  10. After 30 minutes, set dough on a lightly floured cutting board (not your counter-top) Use a floured chef’s knife to trim away 1/4″ of dough from each side of square; discard (or form into an extra, mis-shappen biscuit). Cut the dough into 9 squares, flouring the knife after each cut.
  11. Arrange biscuits at least 1 inch apart on the same parchment-line sheet pan. Brush the tops of biscuits with melted butter.
  12. Bake for 22 to 25 minutes, rotating biscuits halfway through baking, until the tops are golden brown. Allow the biscuits to cool for 15 minutes on a wire rack before serving.

Sweet and Tangy Grilled Country-Style Pork Ribs

September 14, 2015

Usually ribs take all day to make properly; a long relaxing process that I love. I once tried Chris Kimball’s One Hour Rib recipe; the flavor was good (if somewhat nontraditional).  Today’s recipe speeds the process using a different cut of meat; Country-Style Pork Ribs. I looked forever to find country-style pork ribs in all my local supermarkets; and finally discovered they we not labelled as such; they were called “Pork Loin Rib End Bone-in for BBQ”. I updated some pictures.”. The browning time as prescribed by Chris Kimball in Step 7 of 2 to 3-1/2 minutes per side was completely insufficient; mine took over 5 minutes per side. But because the ribs also spend time cooking on the cool side of the grill, be sure to brown them sufficiently (assuming you have a meat thermometer, it’s no big deal to adjust the timing). My only other complaint is that the ribs were too slimy when coming off the grill; so I gave the sauce a quick char on the hot side of the grill. Overall, 4-stars.

Delicious BBQ pork with itty bitty ribs

Delicious BBQ pork with itty bitty ribs


  1. While Chris Kimball’s original recipe say that you can apply the dry rub as little as 1 hour beforehand, its much better if you apply it the night before.
  2. As mentioned above; the cooking times were nowhere near correct. The original recipe calls for as little as 15 minutes on the grill; mine took almost 30 minutes to come to the correct temperature. I use their same chimney starter, their same Weber grill, and their same Kingsford charcoal. I’m not sure why there was such a big discrepancy.
  3. Be sure to use the small holes of a box grater; the sauce spends so little time cooking that otherwise the onion will not break down.

Rating: 4-stars.
Cost: $20.
How much work? Medium.
How big of a mess? Medium.
Start time 5:00 PM. Ready at 6:15 PM.

Chris Kimball’s original recipe for the ribs are here. And the recipe for the sauce is here. My descriptions of how I prepare it are given below:

On Evening Before Dinner:
4 teaspoons packed brown sugar
1 tablespoon kosher salt
1 tablespoon chili powder
1/8 teaspoon cayenne pepper
4 pounds bone-in country-style pork ribs
1/2 cup barbecue sauce, plus extra for serving (See recipe below)

  1. Trim away any excess fat from the ribs. In a small bowl, combine 4 teaspoons brown sugar, 1 tablespoon kosher salt, 1 tablespoon chili powder, 1/8 teaspoon cayenne pepper.
  2. Rub the spice mixture all over the ribs, and tightly wrap is plastic wrap. Refrigerate overnight (or for as little as 1 hour, if necessary)

On Day of the Meal:
2 tablespoons vegetable oil
1/3 cup grated onion (1 small onion)
1 garlic clove
1 cup ketchup
5 tablespoons molasses
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/4 teaspoon pepper
1 teaspoon chili powder
1/4 teaspoon cayenne pepper

  1. Open your bottom vent halfway, and ignite a chimney starter filled with charcoal (6 quarts). When the top-most coals become partially covered with ash, pour evenly over half of grill, leaving the other-side empty. Replace the cooking grate, cover grill, and set the lid vent open halfway. Pre-heat for 5 minutes, then clean and oil the grill grate.
  2. While the charcoal ignites, make your sauce. In a medium bowl, add together ketchup, molasses, vinegar, Worcestershire, mustard, and pepper; whisk to combine. Set aside until Step 5 (only about 5 minutes).
  3. Use the small holes of a box grater to grate the onion, and mince your garlic clove. Heat oil in medium saucepan over medium heat until shimmering. Add grated onion and minced garlic; cooking for between 2 to 4 minutes until the onion is softened.
  4. Add chili powder and cayenne and cook for 30 seconds to bloom the spices.
  5. Whisk ketchup mixture into pan and bring up to boil. Turn down burner to medium-low; allow to gently simmer for 5 minutes.
  6. Add 1/2 cup of bbq sauce to a small bowl, which you will use to baste the ribs. Bring an additional 1/4 to 1/2 cup to the table for serving. The remaining cup of bbq sauce can be refrigerated for a week.
  7. Arrange ribs on the hot-side of grill. Cover and cook ribs cook the first side for 3 to 5 minutes until they become well browned. Flip the ribs and cook (covering again) for 3 to 5 minutes until they become brown. (My ribs took longer to become nicely browned, but wait because you can always reduce the cooking time on the cooler side of the grill, as necessary).
  8. Once browned, move ribs to cooler side of grill without flipping. Brush the tops with 1/4 cup of bbq sauce. Again, cover and cook for 6 minutes. Flip ribs and brush another 1/4 cup bbq sauce. Cover and continue to cook for 5 to 10 minutes until internal temperature of the pork reaches 150-degrees,
  9. Remove the ribs to serving platter, tent with aluminum foil, and allow to rest for 10 minutes.
  10. Serve, passing 1/4 to 1/2 cup extra sauce separately.

Pasta Frittata with Sausage and Hot Peppers

September 12, 2015

After returning from my nearly month-long trip to Africa/Europe, I am eager to start cooking again. I saw this recipe on America’s Test Kitchen which automatically recorded while I was away. The recipe has a few technical issues that prevented it from surpassing 3-1/2 stars, but those problems are easily rectified and this can make a delicious meal. The Frittata does not need to be piping hot, in fact, I enjoyed a slice after it had cooled for about 30 minutes more than my first slice. 3 Tablespoons of coarsely chopped cherry peppers was a little too overpowering; next time I will try two tablespoons of more finely chopped cherry peppers, to even out and moderate the heat. While the Parmesan cheese may play a more key role is the other variations of Frittata, it is lost in the bold flavors of sausage and peppers. Overall 3-1/2 stars.

Good, but a few flaws mar final meal

Good, but a few flaws mar final meal


  1. 8 minutes was not enough time for the top of the frittata to set in Step 7, but the pasta was fully browned. I would recommend adding the eggs when the pasta is only lightly browned in Step 5/6, which will give more time for the egg to set.
  2. Because I lost some of the liquid egg when I flipped the frittata, the top did not brown to my liking, even after 5 to 6 minutes. I think the fix in issue #1 will rectify the browning issue as well.
  3. I am not sure why, but pouring the egg mixture concentrated the sausage and peppers in the center of the frittata. I would recommend redistributing it in Step 6.
  4. Parmesan cheese is too subtle and is lost among the other bold flavors. I would recommend either more Parmesan or switching to a bolder cheddar cheese.
  5. I think a few scallions or chives would complement that flavors of the existing ingredients.

Rating: 3-1/2 stars.
Cost: $5.
How much work? Medium.
How big of a mess?  Medium.
Start time 5:00 PM. Ready at 6:00 PM.

Chris Kimball’s original recipe is here. My descriptions of how I prepare it are given below:

8 large eggs
1 ounce Parmesan cheese, grated (1/2 cup)
3 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped jarred hot cherry peppers (or 2 tablespoons finely chopped)
2 tablespoons chopped fresh parsley
Salt and pepper
8 ounces sweet Italian sausage
2 garlic cloves
3 cups water
6 ounces angel hair pasta
3 tablespoons vegetable oil

  1. Grate Parmesan cheese until you have 1/2 cup. Coarsely chop 1 to 2 cherry peppers, and chop two tablespoons parsley. Peel 2 cloves of garlic and slice thinly.
  2. Add eggs, Parmesan, olive oil, cherry peppers, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper into a large bowl. Whisk until egg is an even yellow color. Set aside.
  3. Slice the casing on 8 ounces (about 3 sausages) and remove meat from the casing; crumble. Add neat to 10″ non-stick skillet and continue breaking up using a rubber spatula. In 3 to 5 minutes, the sausage will be half-cooked and the fat rendered, add sliced garlic, stir and cook for 30 seconds, then add to bowl with eggs from Step 2.
  4. Wipe out skillet with paper towel, and set over high burner. Add 3 cups water, 3 tablespoons vegetable oil, and 3/4 teaspoon salt. Break the pasta in half lengthwise and add to water. Stir occasionally until it comes up to a boil, then continue cooking for 10 to 12 minutes until the water has evaporated and the pasta begins to sizzle.
  5. Turn down burner to medium and continue cooking for 5 to 7 minutes more; swirling pan (but do not stir) and use a rubber spatula to loosen the pasta to prevent the pasta from sticking. Use the rubber spatula to lift and peek under the pasta to check its progress.
  6. When the pasta is lightly browned, use the rubber spatula to push some of the loose pasta up the sides of the skillet, until the entire sides of the pan are covered with pasta. Empty the egg mixture over the pasta, and use tongs to lift some of the loose strands of pasta, but being mindful not to disturb the crispy bottom of the pasta. Ensure that the sausage and peppers are evenly distributed throughout the frittata.
  7. Immediate cover and cook over medium burner for 5 to 8 minutes until the top of the frittata is just set. It is important that the top is set or the egg will spill everywhere.
  8. Slide frittata onto a large plate and invert onto a second plate. Slide back into skillet with the browned side upwards, and use the rubber spatula to tuck the edges into the skillet. Continue to cook for 2 to 4 minutes until the second side is lightly browned.
  9. Remove skillet from burner and allow to sit for 5 minutes. Use your hand or the pan lid to invert the frittata onto cutting board. Slice into wedges and serve.


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