"Vegetable Frittata" With "Pancetta & Cheese"

The wonders of buttered eggs. I had never thought or heard of buttered eggs until reading one I discovered, what the French have never forgotten, the joys of hot buttered eggs..

As John Masefield writes- “Time, Tide and buttered eggs wait for no man…

 

So taking this new found knowledge, on how to create the silkiest eggs you’ve ever tasted, I applied it to the creation of the most wonderful custard'y textured frittata I had ever had.

If you’ve never tried a frittata before, they are this incredibly versatile dish that is more than an omelet but less than a quiche. It’ll taste as good cold or room temperature as it does fresh from the oven; and luckily, it is also a dish you can prepare ahead of time. Thus making it a perfect accompaniment to any Holiday brunch..

 

“Vegetable Frittata with Pancetta and Cheese”

Ingredients: 
6 ounces diced Pancetta (you can use boars head brand diced pancetta available at Pat’s market as well as Stop and Shop’s in your neighborhood-optionally you can use 4 slices chopped cooked bacon)
1 small Vidalia onion, sliced
Several baby Bell mushrooms, sliced
7-8 Eggs, at room temperature
3 tablespoons Cream
2-3 tablespoons Butter, just barely melted
2 teaspoons Olive Oil, plus additional butter for sautéing vegetables
6-8 Fingerling potatoes, sliced (I used a mix of gold and purple potatoes)
Asparagus, woody ends removed and cut into 2-3 inch long pieces
Grape tomatoes, a handful sliced in half (I used mini Marzano tomatoes available at Pat’s marketplace)
2-3 tablespoons Bel Gioioso Asiago, thinly shaved (though regular Asiago is also fine to use)
1-2 tablespoons Locatelli Romano (regular Romano cheese is also fine to use)
Fresh chopped Italian parsley
Sea Salt and fresh cracked black pepper to taste
Dash of Cayenne pepper

Directions:
1. Pre-heat oven to 350 degrees, wrap the outside of a tart pan (if it is one with a removable base) tightly in foil and spray inside with cooking spray..
2. In a separate skillet, cook diced pancetta until it begins to crisp and place on paper towels to drain..
3.
In same skillet heat the olive oil over medium high heat and cook the onions and mushrooms until they begin to brown, 10-20 minutes. (Add a teaspoon of butter if necessary)
4. Meanwhile slice and chop all other vegetables as needed, then crack eggs into a bowl and continue to let them reach room temperature. (cold eggs take longer to cook and will cause the melted butter to solidify)

5. Remove Onion and Mushroom from skillet and set aside, then add a touch of butter to pan and cook thin sliced potatoes for 5-10 minutes until lightly browned. Remove and set aside, then finish by cooking the Asparagus in the same skillet for 5 minutes, till crisp tender..
6. Add half or more of the various vegetables (tomatoes, potatoes, etc.) and pancetta to the tart pan, then sprinkle with 2-3 tablespoons of the cheeses..
7. Now prepare the eggs by just barely melting the room temperature butter and adding it to the eggs along with 2-3 tablespoons of cream, salt, pepper and cayenne. Whisk gently, but be careful not to overbeat the eggs-then pour into your tart pan..
8. Finish by adding more of your cooked ingredients, as well as a few sliced tomatoes and a last sprinkling of cheese-then place into the oven to bake for 20-25 minutes (or until just set, but be careful not to overcook). Let the frittata cool for a few minutes before unwrapping foil and removing it from the pan..

Garnish with fresh chopped parsley and enjoy..

"Herb and Cheese Frittata with Vegetables"

"Herb & Cheese Frittata with Veggies"

It's been a little bit of a skillet meal kick that I've been on recently, but who doesn't love the ease and variety of simple one pan dishes such as these—now let's get down to business..

Last night I decided to make me and my Baby some "Brinner"

You know, a little "Breakfast for Dinner"

What I ended up throwing together was a wonderfully yummy "Frittata"

Had to do a bit of scrounging, the cupboards were a little more bare then usual..

"Asparagus Cheese & Herb Frittata"

 

First I wanted to have some cheese to add, but lacking any beyond some Parmesan, I ended up having to make my own from scratch..

A little heavy cream, milk and lemon juice later and I had my homemade "Ricotta" draining thru some cloth..

Next I prepped some garlic, shallots, grated Parmesan, fresh herbs and grape tomatoes; along with some leftover steamed broccoli I had..

"Zucchini, Squash & Ricotta Cheese Frittata"

A little sautéing later; followed by pouring in the eggs and egg whites, then it was time to add a few dollops of fresh cheese and the seeded an halved tomatoes..

Under the broiler it went; and a few minutes later we had this wonderfully tasty and beautifully golden "Herb and Cheese Frittata" with vegetables...

I sprinkled on a pinch of pink salt and black pepper and then it was all ready to serve..

So very good with just the right amount of each ingredient and with nothing overpowering anything else..

"Definitely Delish" and definitely a dish to be had for dinner, for breakfast, or for both...


"Herb and Cheese Frittata with Vegetables"

"Herb & Cheese Frittata with Tomato"

Ingredients:
8 Eggs (Or a mix of Eggs and Egg Whites-more egg or whites may be needed depending on pan size)
Fresh Herbs—Rosemary, Thyme, etc...
Tablespoon Olive Oil or Coconut Oil
Homemade or Store bought Ricotta Cheese (Goat Cheese, Feta, Fontina, etc)
Himalayan Pink Salt or Sea Salt
Fresh ground Black Pepper
Grape Tomatoes, halved and seeded (Other Vegetables can be used)
Broccoli or Asparagus or other Vegetable

"Zucchini, Squash & Ricotta Cheese Frittata"

 

Directions:
1. Mix eggs (plus egg whites if cutting down on whole eggs) with whisk in bowl with pinch of pink salt...
2. Turn broiler on to 500 degrees..
3. Heat Oven Proof Pan on stove on just below medium heat. (I like using an oven proof oval pan)
4. Add Coconut Oil and Sauté Vegetables with a pinch of salt and pepper till tender. (You can add some herbs at this point if desired)

"Herb & Cheese Frittata with Tomato"

 

5. Pour Eggs over top the veggies and cook on medium low, till eggs begin to set—will vary depending on size of pan, depth and whether eggs are at room temperature, check with spatula if needed. (You want them to be at least halfway cooked through or more but be careful not to burn the bottom, adjust temp if needed)
6. Add Tomatoes, a few dollops of Cheese and some of the fresh Herbs...
7. Transfer pan under broiler on middle wrack of oven; cook till nice and golden with eggs being completely set. (Careful not to burn by checking often)

 

Notes:
There are so many options and changes available that it is not even worth listing them. Suffice it to say, pick a mix of cheeses, herbs, seasonings, vegetables and go with it—experimentation and imagination is all you need for a delicious meal the entire family will love, whether its for Brinner or Dinner...

"Kobe-Wagyu Burger Benedict with Avocado"

"Kobe-Wagyu Sirloin Burger Eggs Benedict" with "Avocado" and "Peppered Asiago" on top of a buttered & toasted "English Crumpet"

It's been a rough couple of weeks for cooking; between my birthday, the holiday, doctors and other things—just hasn't seemed like I had it in me to do much in the kitchen...
Now, though, after a week or so of abject laziness on my part, or so it might have appeared, I've decided to jump back in with a simple "Sunday Brunch" style dish with a tiny twist all my own...
So feast your eyes on the yummy pictures because this week we're pretty much heading straight to the recipes; give it a try yourself, all or in parts, I think you'll find it to be oh so "Definitely Delish"

 

"English Crumpet"

"English Crumpet"

"Warm Crumpets"

Ingredients:
1 3/4 cups plain flour (all purpose)
1 level teaspoon salt
1 level tablespoon dried yeast
1 level teaspoon caster sugar (regular sugar will also work)
1/2 pint milk (just over 1 cup. You may need a little more.)
6 Tablespoons cold water

Note:
You need some egg rings or metal rings to shape the crumpets when they are cooking. If you don’t have, use a clean shallow can with both ends removed...

"Eggs Benedict"

Directions:
1. In a jug measure out the milk and place in the microwave for 80 seconds. It needs to be warm to touch and NOT hot. Then add the 6 tablespoons of cold water, stir and then stir in the sugar and dried yeast and leave it in a warm place for 10-15 minutes till there is a good frothy head on it...
2. Sift the flour and salt into a mixing bowl, make a well in the center then, when the yeast mixture is frothy, pour it all in. Next use a wooden spoon or hand whisk, to work the flour into the liquid gradually and beat well at the end to make a perfectly smooth batter. The batter should be like pouring consistency, a bit like drinking yogurt. Not thick. If it is too thick, add more milk until it is loose enough...
3. Cover the basin with a tea-towel and leave to stand in a warm place for about 45 minutes - by which time, the batter will have become light and frothy...
4. Then we cook the crumpets: grease the insides of the egg rings well, and grease the frying pan as well before placing it over a LOW heat. I put some vegetable oil in a bowl and keep it handy to brush the pan & rings...
5. Arrange the rings in the frying pan and, when the pan is hot, spoon 2 tablespoons of the crumpet batter into each ring. Depending on the size of your rings, the batter should be 1 inch high...
6. Let them cook for 4 or 5 minutes: First tiny bubbles will appear on the surface and then, suddenly, they will burst, leaving the traditional holes...
7. When your crumpets look like they're beginning to set, this is when you need to take a knife and go around the inside to release the crumpet (it might have stuck to the ring) and carefully push the crumpet through onto the pan and then they are ready to carefully turn over. It is only when you see the holes and the surface begin to set, you need to release the crumpet from the ring and turn them...
8. Please be careful when touching the rings..they will be hot! So use a cloth...
9. Now take a large spoon and fork, lift off the rings and turn the crumpets over. Cook the crumpets on the second side for about 1 minute only. Re-grease and reheat the rings and pan before cooking the next batch of crumpets...
10. Serve the crumpets while still warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving...

"Creamy  Hollandaise  Sauce"

"Creamy Hollandaise Sauce"


"Hollandaise Sauce"

Ingredients:
3 egg yolks
1 tablespoon cream
1 cup (1/2 pound) melted butter, cooled to room temperature
2/3 tablespoon lemon juice
1/2 teaspoon salt
Dash of cayenne pepper
 
Directions:
1. Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended — the mixture should never be beaten but stirred, evenly, vigorously and continually...
2. Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section)...
3. Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom...
4. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other...
5. Pour extremely slowly so that each addition is blended into the egg mixture before more is added...
6. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add salt and a mere dash of cayenne...

Note:
If you proceed with care your Hollandaise should not curdle. If it does, however, don't despair. Finish adding the butter as best you can. Remove sauce to a small bowl, clean the pot and put a fresh egg yolk in it. Start over again, using the curdled sauce as if it were the butter...

"Plastic Wrap for the Win"

"Plastic Wrap for the Win"


"Poached Eggs Easy"

Ingredients:
Eggs
Plastic wrap
Nonstick Spray

"Poached Perfection"

"Poached Perfection"

Directions:
1. Bring a large pot of water to just under a simmer. It should be steaming, but not boiling or simmering at all...
2. Working with one egg at a time, line a bowl with a piece of plastic wrap about 8 inches long...
3. Spray the plastic wrap very lightly with nonstick spray...
4. Crack an egg into the center of the bowl. Pull the edges of the plastic wrap up to form a little packet with the egg in the center...
5. Twist the plastic so it seals at the top and make sure to keep it secure. Do as many eggs as you want this way!
6. When you're ready to cook the eggs, just dangle them in the water and make sure they aren't touching the bottom of the pan. Move them around slowly so the water circulates around the eggs. Cook them for about 3-4 minutes depending on the size of your egg. At any point you can lift the eggs out of the water and feel them, they should be firm and white around the outside but give a bit in the center...
7. When they are done, move all the eggs to an ice bath to stop the cooking...
8. When you're ready to serve the eggs, just dunk them back in the hot water or about 15 seconds to reheat them. Then cut off the top of the plastic and the plastic will fall away and you'll be left with a perfect soft cooked egg...


"Kobe-Wagyu Sirloin Burger"

Ingredients:
1 to 1 1/2 pounds of Wagyu Beef Sirloin (I ground it myself, but you could find pre-ground)
1 teaspoon Sea Salt

"Benedict with a Twist"

 

Directions:
1. Mix together and form into patties and then cook in a fry pan or on a grill at medium to medium high heat until cooked to liking, aprox. 3 to 5 minutes....

 

 

 

 

"Delish Brunch"

"Kobe-Wagyu Sirloin Burger Eggs Benedict" with "Avocado" and "Peppered Asiago"

Ingredients:
Pre-made Crumpets (from above recipes)
Pre-made Burgers (from above recipes)
Pre-made Hollandaise (from above recipes)
Poached Eggs (from above recipes)
1 ripe Avocado, seeded and sliced
1 chunk peppered Asiago cheese, shaved/grated
Fresh chopped Chives for garnish
Fresh chopped Italian Parsley for garnish
Sea Salt and Cracked Pepper to taste
Butter for Crumpets

"Like my Burger on the rare side but you can cook to liking"

Directions:
1. Make above recipes in amounts needed for the amount of people you plan to serve, saving extras in the fridge if not needed...
2. Toast and butter a crumpet, place a cooked kobe-wagyu burger on top and follow that with one poached egg...
3. Place 3 slices of avocado on top followed by several spoonfuls of Hollandaise sauce, then a teaspoon or two of grated cheese...
4. Garnish with chives, parsley, salt and pepper to taste...

Serve and Enjoy........

"Sunday Brunch Benedict"