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Archive for the ‘eggs’ Category

At one time or another each of you has had a breakfast concoction called a “strata”. You know what I mean  – one of those sliced-bread-on-the-bottom, eggy/cheesey/milky-mixture-poured-over-the-top, kept-in-the-refrigerator-overnight-and-cooked-in-the-morning-thingies. They are usually too dry, too salty (especially if there’s sausage involved), and just not worth eating.

However, when we have overnight guests, it’s not great fun to awaken hours before everyone else and start whipping up gourmet delight. That’s when we all too often pull out one of the tried-but-not-true “strata” recipes. For lack of anything better, they’ll do.

Well, I’m here to give you something better. Actually, my friend Vicki gave me something better. 

I have fixed this several times to hungry guests who all raved about it. Give it a try next time you need an AM life saver. All you need to do is put it in the oven, set the timer, go get dressed, section the grapefruit, fix some toast and grapefruit, make sure the coffee’s ready, set the table, pour the juice, remember the salt and pepper, get the cream for the coffee, put the jelly in a pretty bowl, get the jelly spoon, get the sugar, sweetener….

Well, anyway, there’s always a lot to do, but this recipe will help somewhat. By the way, it’s easy to double. When I double it, I bake it in a buttered 9 x 13 pan.

Thanks, again Vicki.

VICKI’S BREAKFAST PIE

Serves 6

8 slices bacon, cooked and crumbled

1/2 c. corn flakes, crumbled

1 T. bacon fat or melted butter

 

5 eggs

2 1/2 c. shredded refrigerated hash browns

8 oz. shredded Monterey Jack cheese (or cheddar)

1/2 c. cottage cheese

1/3 c. milk

2 green onions, thinly sliced

 

1. Cook the bacon, drain on paper towels, and crumble.

2. Mix the, corn flakes and bacon fat together and set aside.

3. Beat the eggs until foamy and stir in the rest of the ingredients.

4. Butter a 9″ pie pan.

5. Pour in the egg mixture.

6. Sprinkle with the bacon/crumb mixture.

7. Cover with foil. Refrigerate overnight.

8. Preheat oven to 325 degrees F. Bake 325 degrees for 50 minutes. If doubling, use a buttered 9 X 13″ pan and bake for  60 minutes. Let stand for 5-10 minutes before serving.



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I used some of the bountiful tomatoes yesterday to make a frittata for my knitting buddies who were here for lunch. I also was able to use a good handful of fresh herbs from my garden to add that extra “oomph” to the dish. Easy, easy, easy. 

 

I found the recipe in the August, 2008, Good Housekeeping and heartily recommend it for any meal, morning, noon, or night. I warmed up the leftovers today for lunch and it was nearly as good as it was yesterday. Give it a try for a meatless meal sometime.

 

CRUSTLESS TOMATO-RICOTTA PIE

Serves 6, maybe only 4 really hungry folks

1 container  (15 oz.) ricotta cheese (I used part-skim)

4 large eggs

1/4 c. grated Pecorino-Romano cheese

Salt and Pepper

1/4 c. milk

1 T. cornstarch

1/2 c. loosely packed fresh basil leaves, chopped

1/2 c. loosely packed fresh mint leaves, chopped

1 lb. ripe tomatoes (3 medium), thinly sliced*

1. Preheat oven to 375. In large bowl, whisk ricotta, eggs, Romano, 1/2 t. salt and 1.8 t. pepper until blended.

2. In a measuring cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in basil and mint.

3. Pour into a nonstick 10-inch skillet with oven-safe handle. Arrange tomatoes on top, overlapping slices if necessary. Bake pie 35-40 minutes or until lightly browned and set around edge and center is puffed. Let stand 5 minutes before serving.


*I used 1 large tomato and it was plenty.

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After a busy weekend, a day trip on Saturday and errands on Sunday, a simple supper for Sunday night seemed just right. In the afternoon, on the way home from the grocery, I read a newsletter from Dorothy Lane Market (DLM) outlining upcoming cooking classes. One is to feature Italian recipes. The instructor, Loretta Paganini, is a professional chef, having studied at a number of cooking schools, including Le Cordon bleu in Paris. She also founded and directs the Paganini School of Cooking. Among her other culinary activities, she has found time to author a cookbook and articles for magazines and newpapsers. She furnished a recipe in the DLM newsletter for a frittata with herbs. That sounded like it would be perfect for dinner. I had a loaf of no-knead bread ready to bake, some cherry tomatoes, and lots of herbs in the garden. Houston, we have a plan.

The recipe is straightforward, with some chopping of vegetables, but they are just rough chopped, nothing fancy or too tiny. It calls for a dozen eggs, which is a lot for supper for the two of us, but I know I can warm up the leftovers for breakfast or lunch. We should have about half of it leftover. A dozen eggs is a lot to whisk up. It would have been easier to use the mixer, but I didn’t want to dig it out of storage. I rarely use it.

I sauteed the tomatoes in olive oil with some sliced garlic chips, salt and pepper – simple and good. With thick slices of fresh bread, lightly buttered, and our frittata, we were in hog heaven.

Here is the recipe, thanks to Dorothy Lane Market and Loretta Paganini.

Frittata di Erbette

2-4 T. olive oil
1 medium onion, peeled and coarsely chopped
2 clove garic, peeled and minced
2 medium zucchini, coarsely chopped
2 sweet red peppers, coarsely chopped
12 large organic eggs*
1/2 c. freshly grated Parmigiano-Reggiano cheese*
1 T. organic whole milk*
1/2 t. fresh thyme
1 t. fresh basil chiffonade
1 t. minced fresh Italian parsley
1 t. sea salt
1 t. freshly ground black pepper

Preheat the oven to 400 degrees. Heat the oil in a heavy 10-12 inch ovenproof nonstick skillet. Add the onion, garlic, zucchini, and peppers. Cook until the onion becomes golden in color over medium heat.

In a bowl, whisk the eggs with half the cheese (1/4 cup) and the milk, herbs, salt and pepper.

Add the egg mixture to the sauteed vegetables and cook over low heat until the bottom is set and very tiny bubbles form on the top, about 5-7 minutes. Remove the skillet from the cooktop.

Place the skillet in the oven to finish baking, about 10 minutes or until the top is set. Sprinkle with the remaining cheese and allow to cool before serving. Makes 6-8 servings.

*I used regular large eggs, not organic, I used some already-grated parmesan, and I used 2% milk, not organic. We let the eggs sit for about 10 minutes because we couldn’t wait any longer to try it. It can be served at room temperature or warm.

Be careful handling the full skillet when moving it to the oven. The top of the eggs will still be very liquid and the skillet heavy.

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