{"id":111560,"date":"2015-04-10T10:14:09","date_gmt":"2015-04-10T14:14:09","guid":{"rendered":"http:\/\/summerofjim.com\/?p=111560"},"modified":"2025-09-11T10:14:46","modified_gmt":"2025-09-11T14:14:46","slug":"smoked-salmon-frittata-2014-chateau-sainte-croix-rose","status":"publish","type":"post","link":"http:\/\/summerofjim.com\/?p=111560","title":{"rendered":"Smoked Salmon Frittata & 2014 Ch\u00e2teau Sainte-Croix Ros\u00e9"},"content":{"rendered":"\n

This is a variation on a dish prepared by my Grandmother Mommie Soph: Lox, onions & eggs.  It was my favorite Sunday morning breakfast, and made with enough butter so you could actually hear<\/em> your arteries congealing and further\u2026 the smell of cooking salmon lasted in the kitchen for a good two days. In the past I have faithfully executed Mommie Soph\u2019s recipe to an aromatic and textural \u201cT\u201d!  However, I was looking for a \u201cbrunch\u201d dish that would be both lighter in tone and also take advantage of a surplus of matzo in the house.  Let me quickly say what is obvious to some, and not so obvious to others\u2026 matzo loses its appeal 20 minutes after the Seder Dinner has concluded, thereby creating an immediate<\/em> surplus.  For this dish matzo conveniently provides the necessary foundation to support the dish; and maybe, just maybe<\/em>\u2026 justifies keeping some matzo in the house year \u2018round.<\/p>\n\n\n\n

I chose to open a bottle of Ros\u00e9 from Provence.  It\u2019s a perfect wine for brunches and light lunches.  And more to the point, it\u2019s a way for us to mentally \u201copen the door\u201d to Spring!  Other lighter wines that would work: Sancerre, Bordeaux Blanc and Soave Classico.<\/p>\n\n\n\n

Ch\u00e2teau Sainte-Croix Ros\u00e9 \u201914 (C\u00f4tes de Provence,France)\u00a0<\/u><\/strong>
There is a saying in\u00a0France:\u00a0Le Ros\u00e9, c\u2019est en\u00a0Provence qu\u2019il est n\u00e9<\/em>… \u201cProvence\u00a0is the \u2018birthplace\u2019 of Ros\u00e9\u201d. Travel throughout the South of\u00a0France\u2026 go to the caf\u00e9s & bistros and on every table you\u2019ll find bottles of chilled Ros\u00e9s being happily consumed.\u00a0 Regardless of the dishes being served and regardless of personal wealth, as we pivot to warmer days the wine of Europe is Ros\u00e9, and the best Ros\u00e9s come from\u00a0Provence. \u00a0Ch\u00e2teau Sainte-Croix has been owned by 4 generations of the P\u00e9l\u00e9pol family and they refer to this bottling as \u201c100%\u00a0Provence\u201d because it represents\u00a0Provence\u00a0at its best! The 2014 is a classic blend of 50% Grenache, 30% Cinsault and 20% Syrah. The 2014 has a delicate shell pink hue, light floral and fruit aromas lead to an elegant palate laced with an excellent finishing minerality. Silky texture, clean finish, refreshing from first sip to last\u2026\u00a0Le printemps est arriv\u00e9!!<\/em><\/p>\n\n\n\n

SMOKED SALMON FRITTATA<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Ingredients<\/u><\/strong>
6 ounces of Tanqueray Gin
\u00bd ounce of Noilly Pratt Dry Vermouth
A goodly amount of ice
3 olives stuffed with blue cheese
6 jumbo eggs
1\u00bd matzo, broken into small pieces
\u00bc onion, chopped
3oz. smoked salmon, cut into small squares
\u00bc cup capers, drained & rinsed
1 tbsp water
\u00bc tsp fresh ground pepper
1 tbsp fresh dill, chopped<\/p>\n\n\n\n

 Directions<\/u><\/strong>
1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, \u201cYou who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!\u201d Strain into a pre-frozen Martini glass of admirable size.  Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming.  Now you can begin the food prep, and the cooking!<\/p>\n\n\n\n

2. In a bowl beat the eggs, add the water & the broken pieces of matzo.\u00a0 Add fresh ground pepper, mix well and set aside.<\/p>\n\n\n\n

3. In a small skillet stir fry onions over medium low heat just \u2018til softened (and not browned). About 2 minutes. Take off heat and set aside.<\/p>\n\n\n\n

4. In a large non-stick skillet coated with a healthy amount of the \u201cbutter\u201d spray of your choice, bring heat up to high and add the egg-matzo mixture.  Spread the matzo pieces evenly across the eggs, letting the mixture \u201cset\u201d without<\/em> scrambling. About 3 minutes.  Place the onions, salmon & capers evenly on the eggs.  Top with fresh chopped dill, cover<\/strong> and take off heat.  After a minute or so, slide <\/em>the fritatta onto a cutting board and slice with a pizza cutter!<\/p>\n\n\n\n

n.b.<\/u><\/strong>\u00a0 Matzo foreign to you? Use Carr\u2019s water crackers as a perfect substitute. For those who feel that it is necessary,\u00a0Nova Lox<\/em>\u00a0is excellent in place of\u00a0smoked salmon<\/em>. I don\u2019t know what Mommie Soph would think about Pam spray, or\u00a0other<\/em>\u201c butter\u201d sprays, as a replacement for a stick of butter.\u00a0 Be that as it may\u2026 I use spray.\u00a0\u00a0Theoretically\u00a0<\/em>this dish is meant to serve 4.\u00a0 But my Grandmother didn\u2019t put too much confidence into\u00a0theories,<\/em>\u00a0and neither do I.\u00a0\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

This is a variation on a dish prepared by my Grandmother Mommie Soph: Lox, onions & eggs.  It was my favorite Sunday morning breakfast, and made with enough butter so you could actually hear your arteries congealing and further\u2026 the smell of … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-111560","post","type-post","status-publish","format-standard","hentry","category-sandys-table"],"_links":{"self":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/111560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=111560"}],"version-history":[{"count":1,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/111560\/revisions"}],"predecessor-version":[{"id":111562,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/111560\/revisions\/111562"}],"wp:attachment":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=111560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=111560"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=111560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}