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'Wich of the Week: Onion Frittata Sandwich at 'Wichcraft

YumSugar — Wed, 08 Jul 2009 16:15:24 -0700

The other day I had a sudden, strong craving for an egg sandwich, so I headed to 'Wichcraft with the onion frittata in mind. A brilliantly constructed breakfast sammie, it uses precooked frittata and incredibly fresh ciabatta, so it's not at all messy. The combination of white cheddar, Parmesan, and slow roasted tomatoes creates a rich, multifaceted flavor that's almost - but just almost - too bold. A touch of leek and oregano give it an added Italian punch. I was excited to find the recipe in Tom Colicchio and Sisha Ortuzar's 'Wichcraft cookbook, and it's surprisingly easy to make. Get the recipe now.

Come Party With Me: Bridal Brunch - Menu

partysugar — Tue, 05 May 2009 12:50:05 -0700

Since her engagement party was such a hit, Ronda's maid of honor asked me to help plan the bridal shower. The event will be an elegant classic brunch.

Guests are invited to help themselves to slices of baked asparagus and yellow pepper frittata. A smoked salmon platter with cream cheese and toasted bagels is a welcome companion. Those looking for a lighter breakfast can opt for a lemon-cherry yogurt parfait.

These homemade dishes will be supplemented with an assortment of toasts from a local bakery and store bought jams and granola. An easy buffet of make-ahead dishes served at room temperature, this versatile and vegetarian menu also works well for Mother's Day. Get the recipes: read more.

Baked Asparagus and Yellow Pepper Frittata
From Gourmet

Ingredients

2 pounds thin asparagus
2 large yellow bell peppers
3 shallots
1 medium zucchini
3 scallions
1 tablespoon unsalted butter
10 large eggs
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Directions

Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes.
In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions.
Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.

Serves 12.

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Smoked Salmon and Whitefish Salad Platter
From Ina Garten

Ingredients

1 1/2 pounds smoked whitefish, skinned and boned
1/2 cup minced red onion
1/2 cup minced celery
1 cup good mayonnaise
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For serving:
6 bagels, sliced in thirds horizontally
1 pound thinly sliced smoked salmon
16 ounces cream cheese, softened
Sliced tomatoes and thinly sliced red onions

Directions

With your hands, flake the whitefish, being careful to discard all the skin and bones.
In a medium bowl, gently combine the whitefish with the red onion, celery, mayonnaise, lemon juice, salt, and pepper. Taste for seasoning.
Toast the bagel slices in a toaster.
Arrange a platter with the smoked salmon, cream cheese, tomatoes, and red onions. Serve with the whitefish salad at room temperature.

Serves 6.

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Lemon-Cherry Yogurt Parfait
From Food and Wine

Ingredients

1 cup heavy cream, chilled
1 cup 2 percent Greek-style plain yogurt
1/4 cup cherry preserves
1/4 teaspoon unflavored gelatin
1 teaspoon water
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
3 tablespoons confectioners’ sugar

Directions

In a medium bowl, using an electric mixer, beat the heavy cream at high speed until firm. Add the yogurt and beat just until combined.
Transfer half of the mixture to another bowl and fold in the cherry preserves.
In a small microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 1 minute. Microwave the gelatin at high power for 5 seconds, just until melted.
Add the gelatin to the plain whipped cream mixture along with the lemon juice, lemon zest and confectioners’ sugar and beat at medium speed just until combined.
Spoon half of the lemon cream into 4 wineglasses and top with half of the cherry cream. Top with the remaining lemon and cherry creams and refrigerate for 20 minutes before serving.

Serves 4.

Make ahead: The parfaits can be refrigerated overnight.

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Eggcellent Fritatta With Asparagus, Leeks, Mushrooms

YumSugar — Mon, 06 Apr 2009 16:15:22 -0700

After drooling over Sugar staffer Garrick's Hash Brown quiche, it left me craving one of my favorite egg dishes, a fast fritatta. Served with a side salad, this simple, yet scrumptious, dish is perfect for brunch and any upcoming Easter celebrations. In general, fritattas are incredibly versatile: the different combinations of vegetables and cheese are virtually endless. My delectable variation uses sauteed leeks, browned mushrooms, crunchy asparagus, and nutty fontina. To get started on your own eggcellent fritatta, read more.

Savory Leek, Mushroom, Asparagus Frittata
Bon Appétit

Ingredients

2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 large shallot, finely chopped
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms*
8 large omega-3 eggs
1 cup diced fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated parmesan cheese

Directions

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and shallot and sauté 4 minutes.
Add asparagus and mushrooms, sprinkle lightly with salt, and sauté until tender, about 6-8 minutes.
Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set.
Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over.
Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Serves 4-6.
*I used crimini mushrooms instead of shiitake mushrooms.

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Fast & Easy Dinner: Asparagus and Bok Choy Frittata

partysugar — Thu, 26 Mar 2009 07:50:43 -0700

If you consider a frittata to be a breakfast-only dish, think again. With its Asian flavors and fresh Spring vegetables, this vegetarian frittata is ideal for dinner. It's healthy because there's no cheese or cream involved, yet filling thanks to a hearty helping of bok choy, green onions, and asparagus.

The recipe finishes off the frittata with a drizzle of sesame oil, but unless you plan to use it in the future, there's no need to purchase this pricey ingredient. To look at the recipe please read more.

Asparagus and Bok-Choy Frittata
From Food and Wine

Ingredients

2 tablespoons cooking oil
3 scallions including green tops, sliced thin
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 small head bok choy (about 3/4 pound), cut into 1-inch pieces
3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces
3/4 teaspoon salt
9 eggs, beaten to mix
1/4 teaspoon fresh-ground black pepper
1 teaspoon Asian sesame oil

Directions

Heat the oven to 325°. In a medium cast-iron or ovenproof nonstick frying pan, heat the cooking oil over moderate heat.
Add the scallions, ginger, and garlic and cook, stirring, until fragrant, about 30 seconds. Add the bok choy and cook, stirring, until the leaves wilt, about 2 minutes.
Add the asparagus and 1/2 teaspoon of the salt and continue to cook, stirring occasionally, until the vegetables are almost tender, about 3 minutes more.
Evenly distribute the vegetables in the pan and then add the eggs, pepper, and the remaining 1/4 teaspoon of salt. Cook the frittata, without stirring, until the edges start to set, about 2 minutes.
Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.

Serves 4.

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Come Party With Me: Girls Winter Weekend - Menu

partysugar — Tue, 03 Feb 2009 09:00:26 -0800

This weekend I've invited my seven very best friends to join me at my vacation house in the Sierra Nevada mountains. We'll watch movies, go wine tasting in Murphys, and indulge in nonstop good eats. Naturally I'm planning the menu. Two of my gal pals are pesceterians (they don't eat meat, but will consume seafood), so the food will be vegetarian-friendly. After the long car ride to the cabin, the girls will be hungry for a hearty, soothing meal. An Italian-style vegetable soup served with olive cheese bread is filling and scrumptious. The following morning we'll eat store-bought bagels and cream cheese before we hit up the local wineries for lunch. Saturday night will be "make your own pizza" night.

Each girl can grab a ball of Trader Joe's pizza dough and choose from a variety of toppings - crumbled sausage, prosciutto, caramelized onions, pesto, kalamata olives, mushrooms, roasted red peppers - to make an individual pie. A simple green salad with Dijon vinaigrette finishes up the menu.

Sunday morning we'll have a leisurely brunch featuring a potato and leek frittata paired with oven-crisped bacon. For these recipes, which are perfect for enjoying with your friends and family on any Winter weekend, read more.

Italian Vegetable Soup
From Better Homes and Gardens

Ingredients

1 9-oz. package frozen cut green beans
1/2 of a 16-oz. package frozen cauliflower
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano
1/2 cup chopped onion (1 medium)
1/2 cup sliced celery (1 stalk)
1/4 cup regular barley
1 clove garlic, minced
1/4 tsp. ground black pepper
3 cups reduced-sodium vegetable broth
1-1/2 cups reduced-sodium vegetable juice
1/4 cup purchased pesto (optional)
Finely shredded Parmesean cheese (optional)

Directions

In a 3 1/2- or 4-quart slow cooker, place frozen green beans, cauliflower, undrained tomatoes, onion, celery, barley, garlic, and pepper.
In a medium bowl, combine vegetable broth and vegetable juice. Pour over vegetable mixture in cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, top each serving with pesto and Parmesan cheese.

Serves 6.

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Mixed Green Salad With Tarragon Vinaigrette
From Gourmet

Ingredients

4 teaspoons Sherry vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped fresh tarragon
1/2 lb frisée (French curly endive), torn into bite-size pieces
1 head Boston lettuce (1 lb), torn into bite-size pieces
1 bunch arugula (1/2 lb), coarse stems discarded
1 bunch watercress (1/2 lb), coarse stems discarded

Directions

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
Toss greens with dressing in a large bowl and season with salt and pepper.

Serves 8.

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Yukon Gold Potato, Leek, and Fromage Blanc Frittata
From Food and Wine

Ingredients

2 medium Yukon Gold potatoes, unpeeled (3/4 pound)
2 tablespoons unsalted butter
2 leeks, white and tender green parts only, halved lengthwise and thinly sliced
Salt and freshly ground black pepper
10 large eggs
1/3 cup whole milk
4 ounces fromage blanc or crumbled feta cheese (1 cup)

Directions

Preheat the oven to 375°.
In a medium saucepan, cover the potatoes with water and bring to a boil. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly, then cut into 1/2-inch dice.
In a 10-inch nonstick ovenproof skillet, melt the butter. Add the leeks and cook over moderate heat until tender, about 4 minutes.
Add the potatoes and cook for 3 minutes longer. Season with salt and pepper.
In a large bowl, whisk the eggs with the milk and season with salt and pepper. Pour the eggs over the leeks and potatoes and cook for 5 minutes without stirring.
Dollop the fromage blanc or sprinkle the feta cheese over the leeks and potatoes.
Transfer the skillet to the oven and bake until the eggs are just set in the center, about 18 minutes. Slide the frittata onto a serving plate. Cut into wedges and serve.

Serves 8.

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Come Party With Me: New Year's Day Lunch - Menu

partysugar — Mon, 29 Dec 2008 11:45:32 -0800

Instead of hosting a crazy party on New Year's Eve, invite friends and family over for a decadent lunch on Jan. 1. Begin the soirée in the early afternoon (around 2:30) to allow late-night partygoers plenty of time to recover. Serve a menu that is rich, satisfying, and luxurious.

Start with caviar on brioche toasts with creme fraiche. Slice smoked salmon and cream cheese frittata into bite-size pieces and serve as appetizers. Have guests sit down to a creamy leek and potato soup paired with a simple salad of mixed greens dressed with champagne vinaigrette.

This menu would also make a delightful first day of the year dinner. To check out the recipes, read more.

Toasted Brioche Rounds With Creme Fraiche and Caviar
From Martha Stewart

Ingredients

1 one-pound loaf brioche, cut into 1/2-inch thick slices
2 tablespoons unsalted butter
1 eight-ounce container creme fraiche or sour cream
2 ounces black caviar, or more

Directions

Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices.
Place 1 tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at room temperature for up to 2 days.
Place a dollop of creme fraiche on each round, and top with caviar.

Makes 36 appetizers.

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Smoked-Salmon and Cream Cheese Frittata
From Gourmet

Ingredients

8 large eggs
1/2 cup whole milk
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil or vegetable oil
2 oz cold cream cheese, cut into 1/2-inch pieces
3 oz thinly sliced smoked salmon, chopped
thinly sliced red or sweet onion, optional for serving

Directions

Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.
Preheat broiler.
Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes.
Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.
Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.
Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

Serves 4.

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Creamy Leek and Potato Soup
From Food and Wine

Ingredients

2 tablespoons unsalted butter
4 large leeks, white and tender green parts only, thinly sliced
1 baking potato (1/2 pound), peeled and cut into 2-inch chunks
5 cups chicken stock or canned low-sodium broth
1 cup heavy cream
Salt and freshly ground pepper
Chervil or parsley sprigs, for garnish

Directions

Melt the butter in a large saucepan. Add the leeks and cook over low heat, stirring occasionally, until softened, about 8 minutes.
Add the potato and chicken stock and bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.
Add the cream and simmer for 10 minutes longer.
Working in batches, puree the soup in a blender, then return it to the pan. Season the soup with salt and pepper, garnish with chervil and serve.

Serves 6.

Make ahead: The soup can be refrigerated overnight.

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Fast & Easy Dinner: Mushroom-Cheddar Frittata

partysugar — Thu, 06 Nov 2008 07:45:11 -0800

Although this recipe takes a little over an hour to cook, it makes a good weeknight meal because there's minimal prep-work. Once it's in the oven, you can forget about it! Add a crisp, green salad for a balanced vegetarian meal.

With its roasted mushrooms and rich cheese, this crust-less pie is also an excellent option for a vegetarian Thanksgiving. To look at the recipe, read more.

Mushroom-Cheddar Frittata
From Everyday Food

Ingredients

1 package (10 ounces) white mushrooms, trimmed and quartered
1/2 pound red new potatoes, cut into 1/2-inch pieces
1 tablespoon olive oil
Coarse salt and ground pepper
8 large eggs
1/2 cup whole milk
1 tablespoon Dijon mustard
1/4 teaspoon hot-pepper sauce
1 cup shredded white cheddar
1 package (10 ounces) frozen chopped broccoli, thawed and patted dry

Directions

Preheat oven to 400 degrees.
In a 9-inch deep-dish pie plate, toss mushrooms, potatoes, and oil; season with salt and pepper. Roast for 20 minutes, tossing once.
Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Stir in cheddar and broccoli.
Pour egg mixture over mushrooms and potatoes, and stir to distribute them. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.

Serves 4.

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Fast & Easy Dinner: Red Pepper and Goat Cheese Frittata

partysugar — Fri, 10 Oct 2008 09:15:00 -0700

Today is world egg day, and to celebrate we should have eggs for dinner. For some crazy reason, the majority of Americans associate eggs with breakfast, but the incredible, edible egg can make a delicious dinner dish.

For example, the fashionable Italian frittata is a scrumptious meal. In this variation, goat cheese adds a delicate creaminess that pairs perfectly with the snap of the red pepper. To honor the egg, get the recipe and read more.

Red Pepper and Goat Cheese Frittata
From Eating Well

Ingredients

8 large eggs
2 tablespoons finely chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1 cup sliced red bell pepper
1 bunch scallions, trimmed and sliced
1/2 cup crumbled goat cheese

Directions

Position rack in upper third of oven; preheat broiler.
Whisk eggs, oregano, salt and pepper in a medium bowl.
Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.
Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes.
Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

Serves 6.

NUTRITION INFORMATION: Per serving: 179 calories; 13 g fat (4 g sat, 7 g mono); 286 mg cholesterol; 4 g carbohydrate; 11 g protein; 1 g fiber; 326 mg sodium.
Nutrition bonus: Vitamin C (60% daily value), Selenium (31% dv), Vitamin A (25% dv).

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My Plan for a Simple, Last Minute Brunch

partysugar — Thu, 26 Jun 2008 05:30:34 -0700

A couple of weeks ago, I hosted a last minute brunch. All of the food was made either the evening before or the morning of the brunch. The easy menu featured something for everyone, with dishes that were both vegetarian and meat friendly. To find out what I made and check out my tips for recreating this exact brunch in your backyard, click the "Start" button.

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Monday's Leftovers: Ham, Gruyere and Caramelized Onion Frittata

partysugar — Mon, 17 Mar 2008 08:13:31 -0700

Leftover ham pairs great with eggs. An elegant way to serve eggs for dinner is in the form of a frittata. Besides ham, this hearty frittata is filled with potatoes, cheese, and caramelized onions. A generous sprinkle of finely grated parmesan cheese adds a rich finish to the baked frittata. With a glass of chilled white wine and a crisp green salad, you can have a wonderful meal in no time. Take a look at the recipe when you read more.

Ham, Gruyere and Caramelized Onion Frittata
From Tyler Florence

Ingredients

8 extra-large eggs
2 tablespoons heavy cream
1 cup grated Gruyere cheese
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 small onion, diced
4 small red potatoes, diced
1 cup diced smoked ham or Canadian bacon
1 cup grated Parmigiano-Reggiano, for finishing top
1/4 cup sour cream
1 bunch chives, chopped

Directions

Preheat oven to 400 degrees F.
In a large bowl, whisk together eggs, cream, Gruyere cheese, salt, and pepper until foamy.
Melt butter in a cast iron pan over medium heat.
Add the onion and potatoes and cook thoroughly.
Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.
Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden.
Shower with grated Parmesan and serve garnished with sour cream and chives.

Serves 4-6.

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