Goetta Frittata with Watercress & Apple Salad
Entree, Recipes
Frances Kroner shared her goetta frittata recipe in Tasting Ohio: Favorite Recipes from the Buckeye State. Its custard-like texture calls to mind a crustless quiche. A crisp and tangy salad makes it a meal.
Goetta Frittata with Watercress & Apple Salad | Makes 6-12 servings
Recipe courtesy of the Sleepy Bee Cafe
INGREDIENTS
Frittata
Butter for greasing the pan
2 teaspoons olive oil
9 ounces goetta, sliced1/2-inch thick
12 eggs, beaten
2 cups heavy cream
2 tablespoons sliced chives
Pinch dried rosemary
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/2 ounces (1/2 cup) shredded white cheddar cheese
1 1/2 ounces (1/2 cup) shredded Gruyere cheese
Mustard Vinaigrette
3 tablespoons champagne or rice wine vinegar
1 tablespoon honey
1/4 cup chopped fresh basil
1 1/2 teaspoons stone-ground mustard
2 tablespoons roughly chopped shallot
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
To Serve
2 bunches watercress or arugula (about 8 loosely packed cups)
2 firm, tart apples, cored and thinly sliced into half moons
DIRECTIONS
Make the frittata: Preheat the oven to 325 F with the rack in the center. Butter a 10-by-2-1/2-inch springform pan. Set the pan on a piece of foil about 20 inches long. Fold the foil around the pan’s edges as a protective blanket to keep the custard in the pan as it bakes.
Pour a light layer of olive oil into a large skillet over medium heat. Once the oil is hot, add the goetta slices and cook until nicely browned and crispy at the edges, 5 to 10 minutes per side. Drain the cooked goetta on paper towels.
Combine the eggs, cream, chives, rosemary, salt and pepper in a large bowl and whisk until fully incorporated. With a rubber spatula, fold in the cheese and browned goetta. Scrape into the prepared pan and cover, using the excess foil overhanging the pan, being careful not to drape it in the egg mixture. Bake for 40 minutes, then carefully peel back the foil cover to check for doneness. When the center is a bit jiggly but the rest is set, remove the foil and return the pan to the oven for an additional 5 to 15 minutes. Let rest 10 minutes before slicing.
Make the vinaigrette: Combine the vinegar, honey, basil, mustard and shallots in the jar of a blender. Mix at low speed until smooth. Increase the blender speed to medium and slowly add the oil in a thin stream until creamy and emulsified. Dip a piece of watercress or arugula and taste to check for seasoning, then adjust with salt or pepper as needed.
Plate and serve: Toss the greens with about 1/4 cup of the vinaigrette. Cut the frittata into wedges and serve with the dressed salad garnished with apple slices.
This recipe is excerpted from the cookbook Tasting Ohio: Favorite Recipes from the Buckeye State (Farcountry Press, 2018) by Sara Bir and is reprinted with permission from the publisher.
***
Homemade Goetta | Makes two 8-1/2-by-4-1/2-by-2-1/2-inch loaf pans
Though it’s not difficult, goetta’s long cook time and need for frequent stirring make it a weekend project. Try the pressure cooker variation to make it much more hands-off.
INGREDIENTS
4 cups water
2-1/2 cups pinhead or steel-cut oats
2 teaspoons kosher salt
1 pound ground pork
1 pound ground beef
2 medium onions, finely diced
4 garlic cloves, minced
1 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper
1-1/2 teaspoons freshly ground black pepper
4 cups low-sodium beef stock
1 bay leaf
DIRECTIONS
In a large, heavy-bottomed pot, bring the water, oats, and salt to a boil. Reduce to a low simmer and cook, stirring often, until creamy, about an hour.
In a large bowl, thoroughly knead together the ground meats, onions, garlic, poultry seasoning, cayenne, and black pepper. Knead in the stock to make a sludgy paste. Stir into the pot of simmering oats. Add the bay leaf, raise the heat to medium-high and bring to a simmer, stirring constantly with a wooden spoon. Reduce the heat as low as it can go and cook, uncovered, at least 3 hours, stirring often (the oats tend to stick to the bottom and scorch as the mixture thickens).
The goetta is ready when it’s thick enough that a spoon can stand up in it. It should require a lot of oomph to stir at this point, and resemble very stiff oatmeal (when in doubt, err on the side of cooking longer). Taste the goetta and adjust the seasoning, if needed — it should be very highly seasoned. Remove the bay leaf.
Line the bottoms of two 8-1/2-by-4-1/2-by-2-1/2-inch loaf pans with parchment; grease the pans and parchment with cooking spray. Divide the mixture between the pans and smooth the tops. Let the pans cool on the counter at least an hour, then refrigerate. The goetta is easier to slice and fry when it’s had at least 12 hours to set. Slide a thin metal spatula between the pan and the goetta to loosen, then invert the loaf and wrap well in plastic wrap. Refrigerate up to 1 week or freeze for up to 1 year.
To cook, slice the goetta crosswise at least 1/2-inch thick. Heat 1 tablespoon vegetable oil or bacon fat in a skillet (preferably nonstick or cast iron) over medium-high heat. Add the goetta, being careful not to crowd the pan, and cook 5 to 10 minutes per side, disturbing the goetta as little as possible so you don’t break up the crispy brown crust as it forms.
Pressure cooker variation: Omit the water, using only 4 cups beef stock. Combine all the ingredients in the cooker and knead thoroughly to make a sludgy paste. Lock on the lid. Bring to high pressure and cook 30 minutes, letting the pressure release naturally. Stir well, then scrape into prepared loaf pans.
Goetta Frittata with Watercress & Apple Salad | Makes 6-12 servings
Recipe courtesy of the Sleepy Bee Cafe
INGREDIENTS
Frittata
Butter for greasing the pan
2 teaspoons olive oil
9 ounces goetta, sliced1/2-inch thick
12 eggs, beaten
2 cups heavy cream
2 tablespoons sliced chives
Pinch dried rosemary
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/2 ounces (1/2 cup) shredded white cheddar cheese
1 1/2 ounces (1/2 cup) shredded Gruyere cheese
Mustard Vinaigrette
3 tablespoons champagne or rice wine vinegar
1 tablespoon honey
1/4 cup chopped fresh basil
1 1/2 teaspoons stone-ground mustard
2 tablespoons roughly chopped shallot
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
To Serve
2 bunches watercress or arugula (about 8 loosely packed cups)
2 firm, tart apples, cored and thinly sliced into half moons
DIRECTIONS
Make the frittata: Preheat the oven to 325 F with the rack in the center. Butter a 10-by-2-1/2-inch springform pan. Set the pan on a piece of foil about 20 inches long. Fold the foil around the pan’s edges as a protective blanket to keep the custard in the pan as it bakes.
Pour a light layer of olive oil into a large skillet over medium heat. Once the oil is hot, add the goetta slices and cook until nicely browned and crispy at the edges, 5 to 10 minutes per side. Drain the cooked goetta on paper towels.
Combine the eggs, cream, chives, rosemary, salt and pepper in a large bowl and whisk until fully incorporated. With a rubber spatula, fold in the cheese and browned goetta. Scrape into the prepared pan and cover, using the excess foil overhanging the pan, being careful not to drape it in the egg mixture. Bake for 40 minutes, then carefully peel back the foil cover to check for doneness. When the center is a bit jiggly but the rest is set, remove the foil and return the pan to the oven for an additional 5 to 15 minutes. Let rest 10 minutes before slicing.
Make the vinaigrette: Combine the vinegar, honey, basil, mustard and shallots in the jar of a blender. Mix at low speed until smooth. Increase the blender speed to medium and slowly add the oil in a thin stream until creamy and emulsified. Dip a piece of watercress or arugula and taste to check for seasoning, then adjust with salt or pepper as needed.
Plate and serve: Toss the greens with about 1/4 cup of the vinaigrette. Cut the frittata into wedges and serve with the dressed salad garnished with apple slices.
This recipe is excerpted from the cookbook Tasting Ohio: Favorite Recipes from the Buckeye State (Farcountry Press, 2018) by Sara Bir and is reprinted with permission from the publisher.
***
Homemade Goetta | Makes two 8-1/2-by-4-1/2-by-2-1/2-inch loaf pans
Though it’s not difficult, goetta’s long cook time and need for frequent stirring make it a weekend project. Try the pressure cooker variation to make it much more hands-off.
INGREDIENTS
4 cups water
2-1/2 cups pinhead or steel-cut oats
2 teaspoons kosher salt
1 pound ground pork
1 pound ground beef
2 medium onions, finely diced
4 garlic cloves, minced
1 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper
1-1/2 teaspoons freshly ground black pepper
4 cups low-sodium beef stock
1 bay leaf
DIRECTIONS
In a large, heavy-bottomed pot, bring the water, oats, and salt to a boil. Reduce to a low simmer and cook, stirring often, until creamy, about an hour.
In a large bowl, thoroughly knead together the ground meats, onions, garlic, poultry seasoning, cayenne, and black pepper. Knead in the stock to make a sludgy paste. Stir into the pot of simmering oats. Add the bay leaf, raise the heat to medium-high and bring to a simmer, stirring constantly with a wooden spoon. Reduce the heat as low as it can go and cook, uncovered, at least 3 hours, stirring often (the oats tend to stick to the bottom and scorch as the mixture thickens).
The goetta is ready when it’s thick enough that a spoon can stand up in it. It should require a lot of oomph to stir at this point, and resemble very stiff oatmeal (when in doubt, err on the side of cooking longer). Taste the goetta and adjust the seasoning, if needed — it should be very highly seasoned. Remove the bay leaf.
Line the bottoms of two 8-1/2-by-4-1/2-by-2-1/2-inch loaf pans with parchment; grease the pans and parchment with cooking spray. Divide the mixture between the pans and smooth the tops. Let the pans cool on the counter at least an hour, then refrigerate. The goetta is easier to slice and fry when it’s had at least 12 hours to set. Slide a thin metal spatula between the pan and the goetta to loosen, then invert the loaf and wrap well in plastic wrap. Refrigerate up to 1 week or freeze for up to 1 year.
To cook, slice the goetta crosswise at least 1/2-inch thick. Heat 1 tablespoon vegetable oil or bacon fat in a skillet (preferably nonstick or cast iron) over medium-high heat. Add the goetta, being careful not to crowd the pan, and cook 5 to 10 minutes per side, disturbing the goetta as little as possible so you don’t break up the crispy brown crust as it forms.
Pressure cooker variation: Omit the water, using only 4 cups beef stock. Combine all the ingredients in the cooker and knead thoroughly to make a sludgy paste. Lock on the lid. Bring to high pressure and cook 30 minutes, letting the pressure release naturally. Stir well, then scrape into prepared loaf pans.