16 January 2012
I know I said I was going to make Baked Egg Boats for a brunch I had over the weekend, but I had a last-minute change of heart. I wanted to make a separate egg dish and bread dish, since I’m not a huge bread eater. For the egg dish, I went with my go-to “tastes fancy but is really simple” dish: frittata.
For my frittata technique, check out this frittata cooking demo video I made last year. I used ingredients I had picked up for the Baked Egg Boats: pancetta, onion, and basil (basil isn’t part of the original recipe, but when does it NOT work in a recipe?!).
You’ll need (makes 6 fairly large slices):
- large bunch basil
- 1 medium onion, chopped
- .5 lb pancetta, finely diced
- 1.5 cups sharp cheddar, grated
- dozen eggs
- .5 cup heavy cream
- salt and pepper to taste
Make it:
- Preheat the oven to 300 degrees F.
- Whisk the eggs with the cream and add salt and pepper to taste.
- Saute the pancetta and onions for 5-10 minutes over medium heat in a large oven-safe pan until the onions start to become translucent.
- Stir the basil into the onion and pancetta mixture and let everything saute together until the basil cooks down — another 5ish minutes.
- Lower the heat (you may even want to take the pan off the burner for a few minutes), and then add the egg/cream mixture.
- Cook on the stove until the edges of the egg mixture begin to harden (another 5-10 minutes).
- After the edges are firm, add the cheese and stick the whole pan in the oven.
- Cook for 15-20 minutes, or until the middle is visibly firm (not liquidy).
- Optional: I turn on the broiler for a few minutes at the end to caramelize everything. If you do this, WATCH CAREFULLY! It will burn easily.
- Slice and serve!
One of my brunch guests said this was the best frittata she’s ever eaten, and my boyfriend said it may be his favorite thing I’ve ever made. That surprised me, but at the same time, basil does make everything better… so it could be true!
I served the frittata with cinnamon French toast I made using the baguettes meant for the egg boats (recipe here - more like a bread pudding than French toast, so be warned).
Oh, brunch, you’re the best. Unfortunately, now I’m sick, and the only thing that sounds good is (you guessed it) soup.
12 January 2012
I know I’ve seen these floating around Tumblr, but even before that, Rachel sent the link to me and I immediately decided to make them for a book club brunch I’m hosting this weekend.
Though I love eggs more than I can describe, sometimes I feel like I’ve seen it all. This was a new preparation for me, and I’m excited to try it out.
Baked Egg Boats
Makes 4
Ingredients:
4 demi sourdough baguettes
5 eggs
1/3 cup heavy cream
4 ounces pancetta, finely chopped and fried until crisp
3 ounces gruyere cheese, grated
2 green onions, thinly sliced
salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees F.
2. Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
3. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
4. Divide and pour the mixture into each baguette boat and place onto a baking sheet. 5. Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
6. Allow to cool for about 5 minutes, cut and serve.
Blogging has been light lately because my lovely designer Jona and I have been working on some big blog changes behind-the-scenes. Get ready for some fun announcements next week!
27 December 2011
Aaaand I’m back from the holiday celebrations! I missed you all. How were your holidays? Let me tell you a little tidbit from mine…
My boyfriend and I have been together for going on five years. That means we’ve pretty much gotten everything we can get each other when you include birthdays, holidays, and anniversaries.
This Christmas, we agreed to go easy on the gifts and just spend some quality time together instead. To me, quality time = food, so I decided to whip up a delicious dinner we could enjoy together.
The star of the show was, hands down, the garlic-pesto oven fries I made. I used Susan’s recipe as a starting point (her technique looked solid!) and added my own flare in the form of pesto (because what doesn’t pesto make tastier?!).
You’ll need (makes 3-4 smallish servings):
- 5-6 medium potatoes cut into wedges. I used Yukon Gold, but you could probably use any kind you have
- A couple tablespoons infused olive oil if you have it, or just regular olive oil.
2-3 tablespoons pesto (more if you want a strong pesto taste!). If you use regular oil, mix in 3-5 minced cloves of garlic with your oil before adding to the potatoes.
- salt and pepper to taste
Make it:
- Preheat oven to 400*. Susan’s recipe says 450*, but I was cooking a roast along with the fries and didn’t want it to overcook. It worked out just fine! I may have had to cook the fries 5-10 minutes longer, but no biggie.
- Boil the wedges for around five minutes, or until they’re just pierce-able with a fork. Like Susan says, they shouldn’t be edible at this point!
- Drain the water, run some cold water over the fries to cool them down, and then put them in a mixing bowl. Add your olive oil, pesto, and salt + pepper.
- Grease (heavily) a baking sheet (or two) with more olive oil and spread the fries out. No crowding!
- Bake ‘em for 20-25 minutes, or until the underside of the fries starts to turn golden-brown. Flip and cook for another 15-20 minutes.
- Serve with a sprinkling of parmesan and parsley if you’d like.
GAHHHH, these were so delicious. By far the crispiest, most fry-like oven fries I’ve ever made. I’m definitely going to use the par boiling technique again!
Don’t they look fabulous?
To round out the meal, I made a pot roast and some sauteed green beans.
Yes, that is a yellow poinsettia with glitter on it. No shame.
Anyway, if I do say so myself… My boyfriend is a lucky dude. This girl can cook. But you all knew that. ;)
20 December 2011
Catch up on past Season of Soups!
Wow, it’s been WAY too long since I posted a new soup! I have about three months to make 13 soups. Think I can do it?! I never thought I’d say this, but I’m getting a little sick of soup. Seriously, never thought those words would come out of my mouth. But I’m dedicated to this challenge, and I WILL make 13 more soups. That’s only like one a week, right?
This cioppino soup was inspired by a recipe I found on Eating Well, but I modified it to the point where I can’t say I really followed the recipe at all.
You’ll need (makes 5-7 servings):
- 4 small red potatoes, quartered
- 2 tablespoons butter
- 1 bag frozen mixed seafood
- 2-4 large shallots, or 1 small sweet onion
- 2 teaspoons Italian seasoning blend or poultry seasoning
- 1-2 teaspoons hot paprika
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tsp crushed red pepper
- 1 cup dry white wine
- 1-2 cups chicken broth (depending on how brothy you like it)
- 1 28-oz. can diced tomatoes
- 1 bay leaf
- parsley for garnish
Make it:
- Cover the potatoes with water and boil for 7-12 minutes, or until tender.
- Drain water and add butter and shallot/onion.
- Add all seasonings and saute for 5-7 minutes, or until the shallot/onion starts to get translucent.
- Add broth, tomatoes and wine.
- Simmer for 15-20 minutes.
- Add seafood and cook for another 3-5 minutes (this stuff cooks fast, so watch it!).
- Serve topped with parsley (and parmesan, if you like).
