Spinach and Bacon Crepes

One of the best things about crepes (blintz, swedish pancake, whatever you call it) is that you can fill it with almost anything you heart desires!  Traditionally we have sweet crepes filled with jam or nutella, but this morning I really wanted some protein to kick off the weekend.  Crepes can be cooked in a pan and you don't even have to flip them over if you time it just right.  These are sinfully easy but light on your waistline.

Crepe batter

1 cup milk
2 eggs
1 cup flour
1 tablespoon melted butter
splash of vanilla extract (optional)

1. Combine all ingredients in a blender or food processor and mix well until combined, about 15 seconds.
2. Place in a bowl in the fridge and let sit at least an hour to allow the mixture to bind together, this will help later when you are cooking the crepes.
3. When you are ready to cook the crepes, heat a nonstick pan or cast iron skillet over medium high heat.  Lightly brush with butter or drizzle a hint of olive oil in the pan.
4. Scoop 1/4 cup of the batter into the hot pan and carefully swirl the batter around by tilting the pan.
5. Cook just under 2 minutes and the top will be set
6. Repeat until batter is gone.  This recipe makes about 8 crepes.

Spinach Bacon Filling

4 cups spinach
3-4 very small new potatoes or fingerling potatoes, sliced very thin
4 slices bacon
salt/pepper
parmesan cheese

1. Heat a separate skillet over medium high heat.  Add bacon strips and let cook until desired crispiness.
2. Remove bacon from the pan, leave the bacon fat in and add the thinly sliced potatoes.  Allow them to cook until crisp and brown, about 7-8 minutes.
3. Add the spinach and use tongs to help it wilt down
4. Remove from heat and add salt, pepper and grated parmesan
5. To assemble the crepes, fill evenly with the spinach filling and roll.  Serve with hot sauce if desired.

Apple Yogurt Scones

This recipe developed out of the need to use up a tub of whole milk Greek yogurt.  I was so happy with the way these turned out, I made a second batch to freeze.  Scones are perfect for a lazy Sunday morning when you want to have your coffee and breakfast at home.  They come together quickly but still slow you down enough to savor the time of doing (almost) nothing.  We served these with some delicious caramel sauce made by my friend Hillary, but they would also be good with Nutella or even peanut butter!

Ingredients (6 scones)

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 cup white sugar

pinch of salt

1/2 cup chopped walnuts

4 tablespoons butter

1 small apple, peeled and cored and chopped into small pieces

1 small carrot, peeled and chopped into small pieces

1/2 cup plain yogurt (Greek-style is preferable but not necessary)

1. Preheat oven to 425.  Line a cookie sheet with parchment paper.

2. Combine all dry ingredients in a food processor (including walnuts) and pulse to combine.

3. Cut butter into medium chunks, add to flour mixture and pulse until the flour resembles couscous or course meal texture.

4. Transfer to a medium bowl and stir in apple and carrot pieces

5. Stir in yogurt to the mixture, adding 1/4 cup if the mixture is too dry.  Stir until everything is mostly combined.

6. Carefully dump onto a lightly floured surface

7. Mold the dough into a 10 in diameter circle.  Cut into six scones.

8. Place the scones on the parchment and cook 15-17 minutes in the preheated oven.  They are done with the tops are golden brown and the bottoms are also golden.

9. Remove and serve immediately with caramel sauce or nutella.

 

Latke Pancake

I don't know if latke and pancake are synonymous, but the best way to describe this dish is one large latke pancake.  I really couldn't believe how well this turned out but it was probably the best latke I've ever had (outside of an awesome brunch in Boston a few years back).  Serve this with sour cream and sriracha sauce for a complete treat.  You can also serve with some kosher sausage for extra protein.

Ingredients (for 12 inch pan)

1 large russet potato
2 eggs
2 tablespoons panko bread crumbs
1 cup mild cheddar cheese, shredded
salt/pepper

1. Peel the potato.
2. Grate the potato against a cheese grater.  When finished, transfer to a colander and drain in the sink.
3. Meanwhile, heat a large saute pan or cast iron skillet on medium high heat.  Coat the pan generously with vegetable oil.  I used almost three tablespoons.
4. While the pan is heating up, beat 2 eggs, then add bread crumbs and cheese and stir to combine.
5. Add drained potatoes and a pinch of salt and pepper to the egg and cheese mixture.  Stir to combine.
6. When oil is hot, add potato mixture to the skillet and press evenly to cover the entire pan.  Let cook undisturbed for 6-8 minutes until bottom is browned.
7. Using a solid spatula, carefully flip the pancake over and cook an additional 6-8 minutes until the other side is browned as well.
8. When finished, serve with sour cream, applesauce or sriracha!

Spinach, Bacon & Feta Potato Frittata

This is a frittata for people that don't like a lot of egg in their frittata.  Seriously I love eating eggs in a lot of things, but not when I'm trying to enjoy other flavors like spinach, bacon, feta and onion.  The egg should be what holds the dish together, not the defining ingredient.  Deb Perelman from Smitten Kitchen has a great basic frittata so I used the base as the foundation for this dish.  Feel free to swap arugula for spinach and goat cheese for feta, the options are endless!

Ingredients (makes a 9'' round frittata)

1 lb small red or new potatoes, thinly sliced
2 tablespoons olive oil
2 slices bacon (more if you desire)
1 small red onion, diced
1 cup chopped spinach (from about 2 cups loose)
1/2 cup feta cheese
2 eggs

1. Preheat oven to 400 degrees.
2. Toss sliced potatoes with olive oil and lay them evenly on a cookie sheet
3. Let cook about 25 minutes, turning over with a spatula about halfway through.
4. In a cast iron or other skillet, cook bacon slices until crispy.
5. Remove bacon to a plate lined with paper towels.
6. In the same skillet, add red onion and look about 4-5 minutes until lightly caramelized.  Then remove from heat.
7. Meanwhile chop bacon and set aside.
8. In a bowl, toss bacon, spinach, onions, and potatoes until mixed well.  Add feta and mix again to incorporate.
9. Return back to the skillet and spread evenly in the pan.
10. Whisk eggs together and evenly pour over the mixture in the pan.
11. Cook in the oven at 400 degrees until top is turning brown, about 15-20 minutes.
12. Carefully remove from the oven and serve!

Autumn Fruit and Nut Cake + Maple Glaze

My friend Hillary is an awesome baker and she made a version of this cake for a family friend's birthday.  I wanted to make this into a breakfast dish that would really hold up to a good cup of coffee and here is the final result.  This is also co-worker and husband tested and approved!

Ingredients

Cake
1/2 cup raisins + 1 tablespoon flour
2 eggs
1/2 cup white sugar
1 tsp vanilla extract
1 stick butter, melted
1 3/4 cup flour
1 tsp salt
1 tsp baking soda
1 tsp cloves
1 tsp nutmeg
1 tablespoon cinnamon
1 medium size pear, cored and diced
1 small carrot, peeled and diced
1 cup chopped walnuts

Glaze
3 tablespoons real maple syrup
1/3 cup powdered sugar

1. Combine raisins and 1 tablespoon flour to coat the raisins.  Set aside.  Preheat oven to 350 degrees.  Grease a springform pan or other cake pan (even a muffin tin will work)
2. Beat 2 eggs on high speed about 1 minute.
3. Add sugar and beat until combined, another 1-2 minutes.
4. Add vanilla and melted butter and beat until combined, about 1 minute.
5. In a separate bowl combine remaining flour, baking soda, spices and whisk together to incorporate.
6. Slowly add to the liquid mixture and stir until combined.  This might seem a little dry, but that is okay because we are adding fruit and carrots.
7. Use a spatula to incorporate pear, carrot, walnuts and raisins.
8. Carefully pour into the greased cake pan and use the spatula to evenly spread the batter in the pan.
9. Cook about 45 minutes until toothpick inserted comes out clean and top is a beautiful even brown.
10. Let cool 15 minutes.
11. While cool, combine maple syrup and powdered sugar to create the maple glaze.  If it needs a bit more liquid, add a touch more of the maple syrup.
12.  Pour over the cooled cake and serve with some coffee.

Pear Rosemary Coffee Cafe

What do you do when someone gives you 10 pounds of fresh pears?  Make a lot of pear recipes!  This cake came together really quickly and hit the spot on a Sunday morning.  This is really adaptable and could be modified for any of your favorite flavors, even lavender instead of rosemary would be amazing!

Ingredients

1 teaspoon baking powder
1 pinch of salt
2 tablespoons chopped rosemary
1 cup all purpose flour
1 stick butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 small pears (your favorite type), cored and thinly sliced

1. Preheat oven to 350 degrees.  Grease a spring form pan and set aside.
2. Mix all dry ingredients in a small mixing bowl.  Set aside.
3. Use a mixer or eggbeater to cream together softened butter and sugar.
4. When light and fluffy (or after 4 minutes) add eggs one at a time and incorporate into the sugar and butter mixture.
5. Add vanilla and let mix for 30 more seconds.
6. Slowly add flour mixture to the "wet" butter mixture.  Add about 1/3 cup of ingredients at a time. It should all be incorporated within 2 minutes.
7. Transfer to a pre-greased cake pan and use a spatula to evenly distribute the batter.
8. Top with pear slices
9. Cook about 45 minutes, until tooth pick comes out clean and the cake is golden brown on top.
10. Let cool 15 minutes before removing from spring form.

Apricot Freezer Jam

Here is a jam recipe for one jar of jam.  A few weeks ago I bought some apricots at the farmer's market that were very ripe, so ripe in fact I needed to make them into something as soon as I got home.  I discovered that freezer jam is actually a pretty easy way to convert fruit into something delicious with not a lot of effort.

3 ripe apricots
1 teaspoon citric acid (or juice from 1 lemon)
3/4 cup sugar
1 teaspoon fruit pectin
1/4 cup boiling water
1 standard jam jar or container

1. Wash and dry apricots.
2. Place in a bowl and use potato masher to mash the fruit.
3. Add citric acid and sugar to the fruit.  Stir to combine well into the fruit.  Let stand 10 minutes.
4. Meanwhile prepare pectin according to package directions.
5. Set clean jam jar on the counter to be ready for the fruit.
6. Add prepared pectin to the fruit mixture and stir well
7. Add to the jam jar and cover with plastic wrap.
8. Let stand covered on the counter 24 hours before sealing and placing in the freezer.
9. When ready to consume, let defrost in the freezer and consume within two weeks.

Chocolate Chip Oatmeal Pancakes

Who doesn't love chocolate chip oatmeal cookies?  Who doesn't love pancakes?  Putting these two together was the best 'ah-ha' moment of the weekend (and I did this all before nine AM and finishing my coffee).  I think the genius part of this breakfast is that you have oatmeal in the batter.  Instead of eating a bunch of sugar for breakfast, you're at least getting a bit of whole grain to help keep you full longer.  The basic recipe is from Smitten Kitchen, but I have modified it adding the chocolate chips and using regular quick cooking oatmeal and replaced honey for vanilla because I like that much better.

Makes 8 small pancakes (enough for 2 people)

Ingredients

1/2 cup cooked oatmeal (from about 1/4 cup dry quick cooking oatmeal)
1/2 cup oat flour (take 3/4 cup dry oatmeal, process in food processor until flour like consistency)
3/4 cup flour
1 teaspoon sugar
1 teaspoon baking powder
sprinkle salt
2 tablespoons melted butter
3/4 cup milk
1 egg
1 teaspoon vanilla
1/2 cup chocolate chips

1. Prepare cooked oatmeal first so it has time to cool.
2. Combine both flours, sugar, baking powder in salt in a small bowl and whisk to incorporate.
3. In another larger bowl combine melted butter, milk, egg and vanilla and stir until well incorporated.
4. Add cooked oatmeal and stir to incorporate
5. Add dry ingredients to the wet mixture and use a spatula to incorporate and mix in.  Once it is combined, add chocolate chips and fold in carefully.  Stop mixing.
6. Heat a griddle or cast iron skillet over medium high heat.  When hot add a tablespoon or two of butter to grease the pan.
7. Cook pancakes until golden brown on each side, adding more butter if necessary.
8. Keep in oven warmer until ready to eat.

Panna Cotta with Fresh Strawberries

My farm share with Tahoma Farms is starting to send me some serious produce, this past week it was a pint of fresh local strawberries!  I've wanted to try making Panna Cotta for a while now (thanks April) so I finally made a batch mixing two recipes (one from Giada and the other from Honest Cooking).  It's a fairly easy dessert so I would definitely recommend this recipe next time you have a dinner party!  This would be fun a bridal shower or brunch too.  Add some blueberries and you could use this for July 4th celebrations!

Ingredients for 4 servings

1 cup milk (whatever you prefer, but stay away from non-fat)
1 packet Knox plain gelatin
1 cup heavy whipping cream
1/4 cup white sugar
1 tablespoon vanilla extract
1 pint strawberries rinsed and thinly sliced

1.  Pour milk into a bowl and sprinkle gelatin on top.  Let stand five minutes.
2.  Heat a heavy bottom sauce pan over medium heat.  Add milk and gelatin mixture and stir to incorporate.  About 5 minutes.
3.  Add cream, sugar, vanilla extract and stir until incorporated (about 2-3 minutes)
4.  Remove from heat and pour into fancy glasses or even ramekins
5.  Let set in the fridge about 4-5 hours until "jello" like
6.  Remove and top with fresh sliced strawberries

Entertaining - Hosting an Effortless Brunch Party

My friends will tell you that I love hosting brunch (and I'm always up early on the weekends so this is never a problem!).

The key to brunch is starting off with a nice beverage and "appetizer" pairing.  My the menu has two options for drinks (one alcoholic and one non-alcoholic).  This allows people to relax and enjoy conversation without feeling utterly famished while waiting for everyone to arrive.   Once all of the guests have arrived, you can move on to the more formal part of the meal, which I prefer to serve at a table on casual plates with a colorful napkin and simple flower arrangement.

Brunch is the entertaining event to really use colors that aren't necessarily "matching" but are appeasing to the eye.  If you have mismatched dishes they are perfect at brunch because most people are too sleepy to notice.  This also gives of a casual feeling while still keeping the paper plates in the cupboard.  I also recommend everyone have at least one tablecloth that is bright and emits a feeling of energy, this is the perfect occasion!

Check out these cute napkins from Anthropologie - Storybook Romance Dishtowels

You will notice there is no meat on this menu and it is something I do often when serving to a large number of people.  When food is this delicious, they even hardly know it's missing and your vegetarian friends will be silently thanking you.

Menu

Starters:

Blueberry Lemon Coffee Cake
Prosecco cocktail or Faux-secco cocktail - Replace prosecco and vodka with sparkling water

Main dish:

Creme Fraiche Quiche with Chard
Rhubarb Applesauce

Dessert:

French Press Coffee
Apricot and Mozzarella Dessert Caprese

3P Biscuits - Parsley, Parmesan and Pepper

Sometimes I just don't want to cook anything on the weekends but then I remember how delicious a fresh homemade biscuit can taste and how quickly they can be prepared and baked.  Add a fresh egg and some slices of bacon and you have a breakfast that is better than any option dining out.  Here I've gone with items in my fridge, but you can substitute almost any herb and cheese for the parsley and parmesan I've used here.  These are delightful and easily modified!

Ingredients (for 6 biscuits)

1 1/2 cup white flour
1/2 cup wheat flour
1 teaspoon sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons black pepper (the coarser the better)
1/2 cup parsley leaves finely chopped
1 stick of butter
1/2 cup parmesan cheese
1 cup of buttermilk

1. Preheat oven to 425 degrees.
2. Combine all dry ingredients (including parsley) in a food processor.  Pull until combined, about 1 minute.
3. Cut butter into 4-5 chunks and drop one chunk in at a time, pulsing in between to combine the flour into the butter.
4. When all butter is in, add parmesan and pulse for a minute, then add buttermilk and pulse until well mixed (about 2 minutes).
5. Remove mixture to a well floured counter and carefully dump onto the board.  Use your hands to mold the dough into about a 7 inch diameter circle, making sure to incorporate any extra bits into the dough.
6. Cut into six equal slices (like a pie)
7. Place on parchment paper and cook until tops are lightly browned, about 16-18 minutes.

Toast met Champignons (Toast with Mushrooms)

Here is another classic recipe from my mother in law.  This meal is really filling and delicious and definitely made for a busy weeknight.  You could also serve this as an appetizer or at a brunch with an egg on top.  The point is this dish has bacon, mushrooms (yes I put bacon first), shallot and parsley.  How simple and easy can that be?

Ingredients


3-4 strips thick cut bacon
2 small shallots finely chopped
1 lb mushrooms (we used shiitake) chopped into bite size pieces
2 tablespoons fresh chopped parsley
olive oil
salt
pepper

1. Heat a large skillet over medium high heat.  Cook bacon until mostly crisp, about 5-7 minutes.
2. Remove bacon to a plate lined with a paper towel
3. Add shallots to bacon grease and allow to cook about 2-3 minutes
4. Add chopped mushrooms and allow to cook another 3-4 minutes
5. If you dish looks dry you can add a tablespoon or so of olive oil
6. Add parsley, salt and pepper to taste. Set aside and cover.
7. Prepare toast from your favorite loaf of bread.  Brush with olive oil if you like.
8. Place toast on a plate and cover generously with mushrooms.  Serve with an egg on top or a salad on the side.

Whole Wheat Dutch Oven Bread

The inspiration for this bread came from my dear friend Hillary who is the best baker I know.  I combined two of her favorite recipes (one using a dutch oven and the other all white flour), but I doctored this one up with some whole wheat flour to see if it would still taste good.  Lucky for you, it does!  Cooking the bread in a dutch oven is absolutely required and will give the results a normal home oven can't normally replicate.  Try mixing in any of your favorite bread inclusions (rosemary, cheddar cheese, thyme, etc.)!

2 cups unbleached all purpose flour
2 cups unbleached whole wheat flour
1 tablespoon yeast
1 tablespoon salt
2 cups warm water

1. Combine dry ingredients with a spatula in a plastic bowl and stir with a spoon to incorporate.
2. Add water until dough is looks like a shaggy ball (I don't really know what a shaggy ball would be defined as, but go with your gut here).  Mine looked like a mostly wet doughy substance.
3. Cover with plastic wrap and let rise 12-18 hours
4. Preheat dutch oven in a regular oven to 450 degrees.
5. Generously cover hands and counter with flour and turn dough onto the counter.
6. Shape into desired shape (remember if has to fit in your dutch oven) and let rest until regular oven is preheated.
7. CAREFULLY remove dutch oven and carefully put bread in the pan.  Place lid on top and put in oven for 30 minutes.
8. Remove lid after 30 minutes and return dutch oven to the regular oven for another 15 minutes to let the bread brown
9. CAREFULLY remove the entire apparatus from the oven and take the bread out with oven mitts and place on a cooling rack
10. Cut and serve after letting cool about 15 minutes

Blueberry Lemon Coffee Cake

The morning after I arrived back from a recent trip I was too jet lagged to sleep.  I had a recipe in my inbox from my mom which I modified into this coffee cake.  I'm glad my mom keeps our old recipes around because this was perfect for David and I once he woke up (about 3 hours later).  Feel free to add a different frozen fruit (or two!).  The recipe calls for lemon curd but you could substitute 2 teaspoons vanilla + zest of one lemon instead.

1 stick butter

1/2 cup white sugar

2 eggs

1 cup sour cream

1 tablespoon lemon curd (or 2 tsp vanilla + zest of 1 lemon)

1 1/2 cup white flour

1/2 cup wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

pinch of salt

2 cups frozen or fresh blueberries

1. Preheat oven to 375.  Grease bread loaf pan or spring form pan (depending on the shape of bread you want to cook)

2. Cream butter and sugar together, about 4 minutes

3. Add eggs, sour cream and lemon curd and mix until smooth

4. Pre mix flours, salt, baking powder and baking soda

5. Slowly add flour mixture to wet mixture until just combined

6. Stir in blueberries

7. Add to greased pan and cook until toothpick comes out clean (about 40 minutes)

Leek and Goat Cheese Bread Pudding - Post #100!

I'm finding it really hard to believe that this is my 100th post for Cooked in My Kitchen.  It's been such a joy to bring all these recipes to life and I look forward to sharing more recipes here in the years to come!

This bread pudding is the culmination of many of our featured items and favorite foods to cook with.  It is also an extremely easy and versatile recipe that you can serve for all groups and at any time of the day.  Enjoy!

Ingredients

5 cups bread cubes, from stale two or three day old bread

1 cup milk

2 eggs

1/3 cup heavy cream

3 large leeks, white parts chopped

2 tablespoons thyme

1 teaspoon pepper

salt to taste

3 oz goat cheese crumbles

1. Preheat oven to 375 degrees.  

2. Combine milk, eggs, heavy cream in a bowl and whisk about 30 seconds to incorporate.

3. Add bread cubes to mixture and stir to coat evenly

4. Heat a saute pan over medium high heat, add a swirl of olive oil.

5. When hot, saute the leeks, thyme and pepper about 5 minutes.  Remove from pan and mix into bread mixture

6. Sprinkle with salt and stir to incorporate

7. Grease a bread pan or brownie pan and set a layer of bread mixture.  

8. Evenly cover with coat cheese and repeat making two layers

9. Cook in oven about 30 minutes or until goat cheese crumbles are slightly golden brown and bread pudding is steaming hot!

10. Serve with a friend egg and salad!

Any Berry Pear Crumble

This crumble is so satisfying and full of good fruit that you could technically eat it for breakfast and be guilt free.  Its super simple to put together and allows for the fresh taste of the fruits to shine through.  Use whatever fruit you have on hand, apples would also work very well here!  Serve with a scoop of vanilla ice cream and you are set!

Crumble Topping
1/2 cup flour
1 cup slivered almonds
3/4 cup brown sugar
1/4 butter cut into cubes

Fruit Filling
2 large pears peeled and chopped
1 pint of any berry you like (I did blueberry)

1. Preheat oven to 375 degrees
2. Combine all crumble toppings together in a food processor and blend until butter and almonds are finely chopped in the butter
3. In pie pan, layer fruit of your choice and then evenly distribute the crumble mixture on top of the fruit
4. Place on a cookie sheet to prevent spill over
5. Put in the oven for about 35 minutes or until crust is golden brown and fruit is bubbling

Creme Fraiche Quiche with Chard

Here is a new take on quiche with my latest favorite dairy product...creme fraiche!  This would be a perfect brunch or dinner item and is good for all seasons.

Ingredients


1 puff pastry (frozen)
1 lb chard roughly chopped
1/2 small onion thinly sliced
6 eggs
10 oz creme fraiche
6 oz grated gruyere cheese
salt/pepper

1. Remove puff pastry from freezer and let thaw (about 10-15 minutes).  Meanwhile, preheat oven to 375 degrees.
2. Heat a saute pan over medium high heat, when hot add a swirl of olive oil and let heat (a minute or two).
3. Add onion and saute a minute then add the chard
4. Chard will need a good 7-10 minutes to wilt down
5. Roll out puff pastry into a pie dish, this dough is very pliable so you can do pie surgery if it falls apart.
6. Mix eggs and creme fraiche in a seperate bowl, salt and pepper gently and then set aside
7. When chard is finished cooking, carefully pour half of it into the puff pastry dough
8. Add egg mixture and then the remaining chard and carefully stir together
9. Very carefully stir in grated gruyere cheese and a bit more salt and pepper
10. Cook in the oven about 50-60 minutes or until top is brown and knife comes out completely clean.
11. Serve with hot sauce, salt, pepper or whatever else you like with quiche!

Roasted Red Pepper and Potato Spanish Tortilla

After making this tortilla and packing the leftovers for lunch I had to be restrained from going back to the fridge for a midnight snack since David insisted he get some of this for his lunch the next day.  I cannot believe the simplicity of this dish and how well it actually turned out.  I find it difficult to cook potatoes in a skillet but this recipe really surprised me!  Another dish inspired by "Market Vegetarian" (seriously buy the book already!) with some modifications to create less dishes.  

Ingredients

2 lb bag of small new potatoes

1/2 medium onion chopped finely

2 tablespoons olive oil

2 cups of vegetable broth

2 roasted red peppers from a jar, also chopped finely

2 eggs beaten

A nice chunk of fontina cheese chopped into bite sizes pieces

1. Slice potatoes not too thick but not too thin (average?).  

2. Add potatoes, onion and olive oil to a large ovenproof skillet all at once.  I was skeptical of this method but it actually worked.  Be sure to stir the veggies to coat with oil and to prevent them from sticking to the pan.  Cook for about 5 minutes.

3. Cover the veggies with broth and salt and pepper them.  Then place a lid on the pan (or a piece of foil) and let cook on medium undisturbed for 20 minutes or until potatoes are tender and most of the liquid is gone.

4.  Add diced red pepper and then add beaten eggs lifting the edges of the potatoes and onions with a spatula to allow the egg to seep into the nooks and crannies of the mixture.

5.  At this point preheat your broiler.

6.  The egg should take about 2-3 minutes to set.  Then sprinkle the fontina cheese throughout and in the mixture.  You can put as much cheese in this as your heart desires and you could even use goat cheese instead.

7.  Put skillet in the oven under the broiler for two minutes and then check every minute thereafter until the top is browned.  This should be no more than four minutes total.

8.  Remove from the oven (carefully) and serve!

Cauliflower and Brussels Sprout Frittata

I really dislike frittatas but this recipe (nicely inspired by the cauliflower cake from Smitten Kitchen, my favorite!) is a whole new take on frittatas.  This was definitely not "eggy" and really had a nice consistency, especially with the sauteed Brussels sprouts!

Ingredients:

1 medium head of cauliflower (broken into bite size pieces)
8-9 Brussels sprouts (thinly sliced)
1/2 onion or 2 shallots diced
A few basil leaves thinly sliced or chopped
6 eggs (plus dash of milk)
1 cup flour
1 teaspoon baking powder
1 cup of parmesan cheese (grated)
1/2 cup of mozzarella or any other white leftover cheese (goat cheese would be amazing)
salt/pepper

Preheat oven to 350 degrees.

1. Put cauliflower pieces in pot of salted boiling water on the stove an let cook until tender (about 15 minutes)
2. Meanwhile, add sliced Brussels and onion to hot saute pan with a little olive oil and let cook until tender and beginning to brown (about 7 or 8 minutes)
3. Once sprouts and onions are cooked, remove from heat and let cook
4. Mix eggs and a dash of milk together and set aside
5. Mix flour, cheese, baking powder and salt and pepper in another bowl
6. Cauliflower will be done now, drain in the sink in a colander
7. Using the pot from the cauliflower, add the sprout mixture and then whisk in the egg mixture
8. Slowly add the flour mixture to this pot and whisk together to remove clumps
9. Pour cauliflower into baking pan (I used a springform but a cake pan or a 9' x 13' would work too) and then pour the egg/flour/sprout mixture on top, evenly coating the cauliflower.
10. Pop in the oven until brown on top and toothpick comes out clean (about 45-50 minutes).

This is definitely best served with some hot sauce and a nice refreshing salad.

Cheers!