Sunday, March 09, 2008

Brunch

I had a brunch today for my former writer's group (alas, we still write individually, but no longer write as a group) and I made some pretty fabulous food, if I say so myself! I didn't realize it, but both recipes are from the Boston Globe.

I recommend both of them highly!

The first is a frittata with potato and salmon and chive and goat cheese: yummy!
3 small Yukon gold potatoes
1 tablespoon olive oil
1/4 sweet onion, finely chopped
6 eggs
4 ounces smoked salmon, shredded
2 tablespoons finely chopped chives
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons butter
2 ounces goat cheese or farmer's cheese, crumbled

1. Scrub and dice the potatoes. In a saucepan, combine the potatoes with cold water to cover. Bring to boil and simmer for 10 minutes or until they are tender. Drain and transfer to a bowl.

2. In a 12-inch skillet, heat the olive oil and add onion. Cook for 8 minutes, stirring often, until golden. Transfer the onion to the potatoes. Set the skillet aside.

3. In a large bowl, beat eggs with a whisk, just until the whites and yolks are well mixed. With a spoon, stir in the salmon, potatoes, onion , all but 1 teaspoon of the chives, salt, and pepper.

4. Turn on the broiler.

5. In the skillet, melt the butter. Pour egg mixture into the pan and turn the heat to medium . Cook the egg mixture for 2 minutes, then tilt the mixture so that more of it is exposed to the pan. Continue cooking for about 8 minutes or until the top begins to look set.

6. Dot the top of the frittata with the cheese. Broil for 1 minute, watch the frittata carefully, just until the top is set.

7. Cut the frittata into wedges, and sprinkle with the remaining 1 teaspoon chives. (Alison Arnett)



The second dish is baked french toast, which was awesome. Light, fluffy, melt-in-your-mouth delicious.
Butter (for the dish)
3 cups whole milk
6 eggs, beaten to mix
4 tablespoons butter, melted and cooled
1/2 teaspoon vanilla extract
1 teaspoon salt
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
12 slices white sandwich bread

1. Butter a 9-by-13-inch baking dish.

2. In a bowl, whisk together the milk, eggs, butter, vanilla, and salt.

3. In another small bowl, combine the granulated and brown sugar, cinnamon, and nutmeg.

4. Using 6 slices of the bread, dip both sides into the egg mixture and arrange in a layer on the bottom of the baking dish (you will need to overlap them slightly to fit them in). Sprinkle with half of the sugar mixture. Dip the remaining 6 slices into the egg mixture and set them on the first layer. Pour any egg mixture in the bowl over the bread. With a wide metal spatula, press down firmly so the bread soaks up all of the liquid.

5. Sprinkle with the remaining sugar mixture. Cover the dish with plastic wrap and refrigerate for at least 30 minutes or overnight. (Make the apple compote while the dish chills.)

6. Let the dish sit at room temperature for 30 minutes.

7. Set the oven at 400 degrees. Bake the dish for 20 to 25 minutes until the bread is puffed, golden brown, and a knife inserted into the middle comes out clean. (Christine Merlo)

1 comment:

BipolarLawyerCook said...

Oh good, I am so glad you liked that french toast. I have been meaning to try it.