Tag: brunch recipes

FUN

food: Fantastic Frittata for Friends

For a perfect brunch try this sophisticated, no-frills recipe that can feed a few in no time.

Cast Iron is great for this
Cast Iron is perfect for making this

Courtesy of Sarabeth Levine, the jam-making pastry chef, and restauranteur behind N.Y.C.’s beloved Sarabeth’s Kitchen, who swears by this one.  “Always aim for a dish that’s easy to serve,” “Cold scrambled eggs are never acceptable, but a frittata can be warm or room temperature and still be delish.” I’ve tried her recipe which makes 4 to 6 servings and can attest that it is indeed a winner! It’s a bonus that Gruyère  & Goat happen to be two of my favorite cheeses.  A side salad will round out this meal beautifully.

Two-Cheese Frittata with Arugula

12 large eggs, beaten (this is why you want at least 4 people)

2 Tbsp. unsalted butter or olive oil, divided

1 cup packed arugula

3 oz. Gruyère  cheese, coarsely grated

3 oz. goat cheese, broken into small pieces.

Position rack in center of oven; preheat to 350F.

In a large bowl, whisk eggs.  In a 10-inch nonstick ovenproof skillet, heat 1 Tbsp. butter over medium heat.  Add arugula; cook for 1 minute.  Add remaining butter and eggs; immediately reduce heat to medium-low.

Cook for 8-10 minutes until bottom sets and top is partially set.  Sprinkle on cheeses; let edges set (1-2 minutes).  It should look shiny and uncooked on top, with cheeses still unmelted.

like this
just like this

Bake in oven for 8 minutes, until cheeses melts and frittata puffs slightly.

Cut frittata into wedges, serve with side salad which we suggest sprinkling with toasted sunflower seeds. EAT.

Check back here Sunday to find out some interesting facts about Cheese in the “words” post. For instance, I found out that I’m a TUROPHILE.  It sounds like a bad thing but it’s really not.

FUN

simply satisfying – Blueberry Dutch Pancakes

Last summer two friends insisted requested I make this as part of their birthday brunch. Baked rather than cooked on the stove top, these Dutch pancakes emerge from the oven puffed up like balloons and then quickly deflate, making for a dramatic presentation at the table. blueberry - Copy Rich and eggy, with just a hint of lemon zest, they’re the perfect foil for sweet, fresh blueberries – preferably wild. I adapted this from Martha Stewart Living replacing whole milk with buttermilk, using maple sugar (or coconut) in place of granulated sugar and adding a tsp. of pure vanilla extract to the mix.  It’s not overly sweet.  When serving, a few extra blueberries and a sprinkling of icing sugar on top make for a nice presentation.  Don’t leave out the maple syrup.

To make four individual pancakes, you will need four little cast-iron skillets, 6 1/4 inches to 6 1/2 inches in diameter. You can use one 12-inch cast-iron skillet instead; it will take about 20 minutes to bake. If you’re able to get them, the little ones make a nice personal touch.

INGREDIENTS

  • 4 large eggs
  • 1 cup whole milk (or buttermilk)
  • 1 tsp. pure vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon finely grated fresh lemon zest
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 cup blueberries, plus more for topping
  • Confectioners’ sugar, for sprinkling

DIRECTIONS:

Preheat oven to 375 degrees.  Blend together eggs, milk, flour, sugar, vanilla, lemon zest and salt in a blender.

Heat either one 12 inch or four 6 1/4- to 6 1/2-inch cast-iron skillets over high heat. Divide butter among them, and melt. Divide batter among them, then scatter with berries. Bake until puffed and cooked through and tops are set, 15 to 20 minutes. Top with berries, and sprinkle with confectioners’ sugar. Serve immediately.

 If you love regular pancakes and crepes you should try making this for something a bit more unusual.