Vegas Day Two – Part Four

Medically reviewed by Christiana George Updated Date: December 15, 2022

Back to Vegas. It was time for dinner and a show. We didn’t want to go far, so we decided to try out the Todd English P.U.B. in the Crystals Mall next door. We have a Todd English’s Tuscany restaurant back home that’s fantastic, so we figured the P.U.B. would be just as good.

Well, we figured right. While my husband has some sliders, I wanted to try something different. I ordered the Duck Buns – shredded duck, hoisin sauce, and chopped scallions on soft buns.

WOW! is my one word to describe these delightful little bites. Todd English does it again. I ate duck for the first time last year and really liked. These little duckling makes me like it even more. They were finger lickin’ good.

After we finished our beer it was off to the show. We took a cab to the MGM Grand.

That night we saw Ka, a Cirque du Soleil production. It was fantabulous, amazing, and so creatively choreographed. The first time we came to Vegas, we had seen “O” and thought it was a phenomenal show. Tonight’s show was just as great. Cirque du Soleil knows how to entertain and amaze you. Some of the feats were just unbelievable.

Of course when we got back to the Aria after the show, Jean Philippe’s was closed. I had to settle for dessert at Cafe Vettro, the 24hr diner. Chocolate cake with creme fraiche. The service sucked. The place was mostly empty, but it took forever for us to get our order. What a surprise it was that the cake was actually delicious and the creme fraiche, actually tasted fresh. But we still wouldn’t go there again. Well, tomorrow is another day.

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Lamb’s Quarters Frittata, Or Spinach’s Hillbilly Cousin

Breakfast

Christiana George

Updated Date:
June 8, 2023

First, a confession: this frittata was merely a convenient way for me to consume my latest discovery, lamb’s quarters.

I picked up lamb’s quarters from the Union Square Greenmarket last weekend completely on a whim. I’d simply stood in front of a row of bins of greens and picked the one with the most appealing name. Lamb’s quarters is a pretty cute name, isn’t it? Apparently, it’s also known as pigweed. If I had seen that on the sign, well, you wouldn’t be reading a blog post about pigweed.

Lamb’s quarters is my introduction to the world of wild edibles… otherwise known as weeds. Hahaha. But seriously, I actually really love the idea of eating the stuff because I see them as just another form of heirlooms. Because they’re considered noxious, they’re underrated, local, not mass-farmed, not cultivated in any way… and the properties about them which make them unique are preserved. The purity of their taste, smell, feel, appearance is retained.

I intend to explore this plant realm more fully.

Lamb’s quarters actually grows like crazy. Apparently it’s all over Central Park, although it’s easily confused with epazote, which is toxic if eaten in large quantities. It’s incredibly healthy, full of beta carotene, calcium, potassium, iron. It even leaves behind that same chalky feeling on your teeth after you eat spinach. Coincidentally, it’s often referred to as wild spinach and is said to taste like it. I wouldn’t agree exactly; it’s definitely more of an acquired taste, especially when eaten raw.

But in a frittata, it’s excellent. Its lovely, fuzzy, silvery leaves turn a bright green when sauteed, and it shrinks dramatically, just like, yup, that’s right, spinach. But it’s hardier, with sturdier stems, so less can go a longer way than its domesticated cousin. Because we’re talking frittatas here, you can throw in just about anything to accompany the lamb’s quarters. I decided to throw in some bacon at the last minute, which sort of clashed with the romano cheese—perhaps cheddar might be a better complement. Whatever the case, treat the plant like spinach and you’ll be eating it like a pro!

LAMB’S QUARTERS FRITTATA

Basic recipe adapted from Alton Brown’s frittata recipe

Serves 4

Ingredients:

6 large eggs
5 Tbsp grated cheese (I used romano)
Salt and pepper to taste
1 Tbsp butter
1/2 onion
3 strips bacon, cooked and roughly chopped
1/4 lb. lamb’s quarters, with tough stems removed (you can substitute spinach, but you’ll need more, 1/2 lb. or so)

Directions:

Turn oven on to broil. Whisk together eggs, cheese, salt, and pepper in a medium bowl, then set aside.

In an oven-safe 12-inch skillet (I used my cast-iron), saute onions until translucent (2 to 3 minutes), then add bacon and saute another minute. Add the lamb’s quarters and cook until wilted, 2 minutes or so. Spread out the contents of the pan so it’s even across the pan. Pour the egg mixture in, and spread it across the pan with a spatula. Cook for a few minutes until the egg mixture has set on the bottom and is beginning to set on top.

Transfer the skillet into the oven and broil for 3 or 4 minutes until top is lightly browned.

Have a Great Day!