This frittata of artichoke hearts and potatoes also features creamy fresh mozzarella and the sweet nuttiness of Parmesan.
Artichoke and Potato Frittata
1/2 cup (6 to 8) artichoke hearts (thawed if frozen), drained
2 tablespoons olive oil
1 small potato, cooked and cubed
1 teaspoon minced fresh rosemary leaves
salt and freshly ground black pepper, to taste
3 eggs
1/4 teaspoon salt
2 tablespoons shredded fresh mozzarella cheese
1 tablespoon freshly grated Parmesan cheese
chopped fresh Italian (flat-leaf) parsley, for garnish
Bring a small saucepan of lightly salted water to a boil, and add the artichoke hearts. Lower the heat and simmer for 3 minutes; then rinse, drain, and pat dry. Set them aside. Heat 1 tablespoon of the oil in a 10-inch flameproof skillet (preferably nonstick). Add the potato and rosemary, and sauté until golden and crisp, about 3 minutes. Add the artichoke hearts and sauté until golden, about 2 minutes. Sprinkle with a pinch of salt and pepper, and set aside. Preheat the broiler. Lightly beat the eggs with the 1/4 teaspoon salt and pepper to taste. Heat the remaining 1 tablespoon oil in the same skillet. Pour in the eggs and cook, over medium-low heat, stirring lightly, just until the bottom is set, 3 to 4 minutes. The top should still be wet. Add the artichokes and potatoes; sprinkle with the cheeses. Place the skillet under the broiler and cook until the frittata is golden and sizzling, about 2 minutes. Sprinkle with parsley, and serve immediately.
Serves 1 to 2
Reprinted from The New Basics Cookbook by Julee Rosso & Sheila Lukins. Copyright © 1979, 1980, 1981, 1982 by Julee Rosso and Sheila Lukins. Reprinted by permission of Workman Publishing Company, Inc. All rights reserved.
draining ingredients,
measruing liquid ingredients,
peeling carrots and potatoes,
boiling ingredients,
washing prioduce,
mincing vegetables,
salt and pepper to tate,
grinding fresh pepper,
cracking eggs,
grating cheese,
chopping vegetables,
simmering ingredients,
setting the timer,
sautéing ingredients,
calibrating the oven,
geating eggs,
broiling ingredients,
A long lazy Saturday morning adores this dish. So does a late Friday night after a busy week.
Breakfast Burritos
1 ounce bulk sausage, any flavor
1 tablespoon chopped yellow onion
1 large egg at room temperature
4 teaspoon jarred salsa, picante
1 ounce grated cheddar cheese
1 large flour tortilla
Crumble sausage into medium skillet and brown over medium-high heat for 10 minutes. Add onion to meat and stir. Continue browning until sausage is done, but not overly browned. Onion should be tender. Drain off all excess fat and set aside. Crack egg into medium mixing bowl. Beat egg with wire whisk until fluffy. Add salsa and stir. Add cheese and stir.
Replace meat over low heat until it sizzles slightly. Add egg mixture. Cook for 3 minutes. Stir thoroughly, releasing cooked egg from bottom and sides of skillet. Repeat 2-minute process until eggs are done and cheese is melted. Place tortilla between 2 paper towels and microwave for 18 seconds. Place cooked egg on middle of hot tortilla and roll up. Serve with a cup of beans and a small salad
If making 4 burritos or more, add an egg "for the pot."
peeling an onion,
chopping vegetables,
cracking eggs,
measuring liquid ingredients,
grating cheese,
browning meats,
setting the timer,
beating eggs,
combing ingredients,
simmering ingredients,
An aromatic centerpiece to a complex brunch menu. This recipe is truly worth the effort , and your friends will thank you. (dds)
Casserole Eggs Sardou
(part of Mardi Gras Breakfast)
Artichoke Layer
4 tablespoons (1/2 stick) unsalted butter
1 cup finely chopped onion
1 cup sliced scallions
2 teaspoons minced fresh garlic
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 9-ounce packages frozen artichoke hearts
1/2 teaspoon salt
1/4 teaspoon freshly-ground pepper
12 hard-cooked eggs, peeled
Sauce Sardou
5 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups heavy cream
1 13-to 14-ounce can chicken broth
1/2 cup freshly-grated Parmesan cheese
5 tablespoons freshly-squeezed lemon juice
1 tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly-ground pepper
Artichoke layer: Melt butter in a 4-to 5-quart pot over moderate heat. Stir in onion, scallions, and garlic. Cover and cook 5 minutes, stirring once, until onion is tender. Stir in spinach, artichoke hearts and 1/4 cup of the chicken broth called for in the sauce. Cover and cook 10 to 12 minutes, until artichokes are tender; season with salt and pepper. Spread evenly in a baking dish about 13 X 9 X 2 inches. Slice hard-cooked eggs with a knife or egg slicer. Arrange on top of artichoke mixture without spreading slices out too much. Heat oven to 350 degrees.
Sauce: Wash and dry the pot. In it, melt 3 tablespoons butter over moderate heat. Stir in flour and cook, stirring constantly, for 2 minutes. Pour in cream and remaining chicken broth. Whisk well; cover and remove from heat; let stand 1 minute. Put back over moderate heat and bring to a boil, stirring with a wooden spoon, until sauce begins to thicken. Reduce heat to low and simmer 2 minutes, stirring constantly. Remove from heat and let cool 5 minutes. Add cheese, remaining 2 tablespoons butter, lemon juice, thyme, salt, and pepper. Stir well. Spoon or pour over eggs. Cover dish with foil and bake 25 minutes until heated through. Uncover and bake 10 to 15 minutes longer, until bubbling.
Serves 10-12
Reprinted with permission from Breakfast with Friends by Elizabeth Alston ©1989 by Westport Publishing Group.
measuring butter/margarine,
peeling an onion,
chopping vegetables,
peeling a green onion,
slicing vegetables,
peeling garlic,
mincing vegetables,
draining frozen spinach,
measuring dry ingredients,
grinding fresh pepper,
boiling and peeling eggs,
measuring liquid ingredients,
opening cans,
grating cheese,
juicing citrus fruits,
melting butter,
simmering ingredients,
setting the timer,
slicing vegetables,
layering a casserole,
calibrating the oven,
This egg salad, salmon colored and peppery with cayenne, is served on charcoal-grilled or toasted bread. Watercress is layered in the middle.
Creole Egg Salad Sandwich
4 large eggs
basic mayonnaise
4 tablespoons celery, finely diced
2 tablespoons red onion, minced
3 tablespoons sour French pickles (cornichons) or other sour pickle, finely chopped
1 clove garlic, minced
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 1/2 teaspoons sherry vinegar
1 teaspoon lime or lemon juice
1 teaspoon capers, chopped
salt
bunch watercress
8 slices bread
Put the eggs in a pan, cover them with cold water, and bring them to a boil. Immediately turn off the heat and cover the pan. After they sit for 6 1/2 minutes, pour the water off the eggs, and run them under cold water until they have cooled. Prepare the mayonnaise and stir in the celery, onion, pickles, and seasonings. Peel and chop the eggs, add the mayonnaise, and season with salt. Break off the smaller branches of watercress from the thick stems; wash and dry them. Assemble the sandwiches. Spread some egg salad on each slice of bread, and put them together with several sprigs of cress in the middle. Cut in half and serve.
Makes four sandwiches
A version of the Creole egg salad, using just the yolks, can be used for filling deviled eggs. (dds)
From THE GREENS COOKBOOK by Deborah Madison and Edward Espe Brown. Copyright ©1987 by Edward Espe Brown and Deborah Madison. Used by permission of Bantam Books, a division of Bantam Doubleday Dell Publishing Group, Inc.
boiling and peeling eggs,
setting the timer,
peeling celery,
dicing vegetables,
peeling an onion,
mincing vegetables,
chopping vegetables,
peeling garlic,
measuring dry ingredients,
measuring liquid ingredients,
salt and pepper to taste,
washing produce,
combining ingredients,
assembling a sandwich,
Just the hint of garlic gives this traditional Southern dish its welcoming morning aroma. (dds)
Garlic Cheese Grits
(part of Mardi Gras Breakfast)
6 cups water
1 1/2 cups quick grits
1 1/2 teaspoons salt
4 tablespoons (1/2 stick) unsalted butter
2 large eggs
1/2 teaspoon minced fresh garlic
1/2 teaspoon freshly-ground pepper
1/4 teaspoon hot-pepper sauce
8 ounces sharp or extra-sharp cheddar cheese, shredded (2 cups)
Heat oven to 350 degrees. Bring water to a boil in a large heavy saucepan over moderately-high heat. Stir in grits and salt and bring to a boil. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat. Put butter on top of grits. Cover and let stand 5 minutes. Uncover, stir, and cool 5 more minutes, stirring 2 to 3 times. Beat in eggs, garlic, pepper, and hot-pepper sauce. When thoroughly mixed, beat in 1 1/2 cups of cheese. Spread mixture in a well-buttered baking dish about 13 X 9 X 2 inches. Sprinkle with remaining cheese. Bake 30 minutes (40 minutes, if chilled) until hot and bubbly.
Makes 10-12 servings
Reprinted with permission from Breakfast with Friends by Elizabeth Alston ©1989 by Westport Publishing Group.
measuring liquid ingredients,
measuring dry ingredients,
measuring butter/margarine,
cracking eggs,
peeling garlic,
mincing vegetables,
grinding fresh pepper,
grating cheese,
calibrating the oven,
boiling ingredients,
simmering ingredients,
setting the timer,
greasing pans,
Fontina, mozzarella, provolone, Gorgonzola, and Parmesan melt nicely together, flavored with the mystery of rosemary and the surprising nuttiness of walnut halves.
Nutty Cheese Calzone
1/2 recipe Basic Pizza Dough - 2 balls (page )
1 cup grated Fontina cheese
1 cup cubed mozzarella cheese (1/4-inch cubes)
1 cup grated provolone cheese
1/2 cup crumbled Gorgonzola cheese
1/4 cup freshly grated Parmesan cheese
1/2 cup coarsely chopped walnuts
2 teaspoons chopped fresh rosemary leaves
1 teaspoon finely chopped lemon zest
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
One hour before cooking, preheat the oven to 500 degrees. When the oven is almost ready, lightly oil a pizza pan and sprinkle with cornmeal. On a well-floured surface, press the dough to the prepared pizza pan, and set it aside. Combine the remaining ingredients in a large bowl, and mix well with a fork. Using a knife, lightly score a line down the center of the dough, and arrange the filling on one side of the line. Fold the other side over the filling, and pinch the edges together well, making sure the calzone is completely sealed. Poke a few holes in the top of the calzone with the tines of a fork, and bake until it is golden brown, 20 to 25 minutes.
Serves 2
Reprinted from The New Basics Cookbook by Julee Rosso & Sheila Lukins. Copyright © 1979, 1980, 1981, 1982 by Julee Rosso and Sheila Lukins. Reprinted by permission of Workman Publishing Company, Inc. All rights reserved.
grating cheese,
chopping nuts,
washing produce,
grinding fresh pepper,
cracking eggs,
beating eggs,
calibrating the oven,
greasing a cookie sheet,
combining ingredients,
setting the timer,
A cousin to scrambled eggs. The resemblance ends there.
Omelets Made Easy
2 eggs at room temperature
2 tablespoons tepid water
1/4 teaspoon salt
dash herb seasoning (optional)
few grinds of fresh pepper
2 teaspoons butter
1/4 cup filling, choice of
sliced mushroom and green pepper
sliced black olive and tomato
sliced green onions and grated cheese
sliced avocado and salsa picante
Break eggs into a small bowl. Add water salt. Beat eggs with a wire whisk or a fork until well broken up. Heat a 7-inch skillet over moderate to moderately-high heat and add butter. When a few drops of water flicked into the skillet skittle across the bottom, the pan is ready. Pour in the egg mixture. Cook for 2 minutes and it should set at the edges. With a spatula turned upside-down, carefully draw cooked portions from the edges toward the center allowing more liquid portion to ooze to the hot surface of the pan.
When the eggs feel moist and creamy, but not completely set, place your filling on the half of the omelet closest to the pan handle. With the spatula in upright position, loosen the far edges that do not have filling on them. Fold the unfilled half over the filled half. Tilting the pan over a warmed plate, slide the omelet off onto the plate. Remember that eggs continue to cook after they leave the pan. It’s that easy!
Serves 1
The final preparation is quick, so be sure everything is ready, including the people who are about to eat. If you are making more than one omelet, mix up all the egg mixture at once and ladle out with a half-cup measuring cup.
cracking eggs,
beating eggs,
measuring liquid ingredients,
measuring dry ingredients,
grinding fresh pepper,
preparing mushrooms,
slicing vegetables,
coring and seeding peppers,
peeling tomatoes.
peeling a green onion,
grating cheese
preparing avocados,
setting the timer,
warming plates,
Rich, thick and a welcome departure from red sauces. The pasta needs to be fresh and al dente to hold up under a lusty cheesy sauce.
Pasta Sauce with Three Cheeses
1 1/2 cups heavy cream
4 ounces Fontina cheese, grated
3 ounces Gorgonzola cheese, crumbled
2 cloves garlic, minced
2 teaspoons fresh basil, minced
salt and freshly ground pepper to taste
grated Parmesan cheese to garnish
Heat the cream in a heavy saucepan very slowly. When it is too warm to touch, add the Fontina cheese and the Gorgonzola cheese. Melt the cheeses slowly. Whisk several times to blend. Add garlic, basil, salt and pepper. Whisk twice. Cook an additional minute or two. Ladle over plates of hot pasta and sprinkle generously with Parmesan cheese.
measuring liquid ingredients,
measuring dry ingredients,
grating cheese,
peeling garlic,
mincing vegetables,
washing produce,
salt and pepper to taste,
grinding fresh pepper,
setting the timer,
About the quickest, friendliest snack or light supper you will find. Quesadilas were originally a way to use ingredients that were not the absolute freshest, such as day-old tortillas and wilted green onions.
Quesadillas
choice of tortillas
flour
corn
choice of grated or thinly sliced cheese
Monterey Jack
muenster
sharp cheddar
Fontina
Havarti
choice of fillings to combine
chopped green onion, including tops
chopped tomato
slivers of ham
sliced peppers, any color
sliced black Greek olives
sliced artichoke hearts
sliced ripe avocados
Place the tortilla flat on the counter. Fold in half, but do not crease to the breaking point. On one half place the cheese and sprinkle other ingredients. Then fold the tortilla by closing the lid so that it is shaped like a half-moon. Heat a griddle or skillet till a drop of cold water skittles around and sizzles. Place the "sandwich" on the hot surface and let cook on medium-high heat about 7 minutes. Pick up the end of the tortilla with a spatula and feel the bottom gingerly. It should be somewhat crisp. You could also open the tortilla to see if the cheese is melted, but this is a little more dangerous. Slip the spatula under the "sandwich" and quickly flip it over. Tilt the pan or griddle a little to help catch the tortilla. Cook on the other side about 4 minutes. Slide onto a plate and serve with left-over beans or rice.
Serves 1
grating cheese,
peeling a green onion,
chopping vegetables,
peeling tomatoes,
slicing meats,
coring and seeding peppers,
pitting olives,
slicing vegetables,
preparing avocados,
setting the timer,
flipping pancakes,
Even though we are long past the 70s, the Decade of Quiche, it still stands up as a superb, easy-to-prepare standard for buffets, potlucks and a quick meal. I give you a basic "starter kit" here and ideas to build on. Be brave...clean out the fridge...anything goes.
Quiche the Cook!
1 prepared Best Ever Pie Crust (page )
1 batch custard:
1 cup cream
4 egg yolks
pinch each of salt, cayenne and nutmeg
fresh ground pepper
additional ingredients as desired (see below)
Preheat oven to 425 degrees. Prick the preparedpie crust several times with a fork and bake for 10 minutes. This will seal it from the liquid ingredients. Remove from oven. Reduce oven to 375 degrees while you continue the preparation. Place vegetables, meats or other ingredients in the pastry shell. If cheese is called for, add it to the custard mixture. Pour the custard over the ingredients. Bake for 40 ro 45 minutes. Test for doneness by placing a knife in the middle of the custard. If it comes out clean, it is done. Remove from oven and let stand for 5 minutes before cutting.
possible additional ingredients;
for Quiche Lorraine:
8 slices bacon, fried fairly crisp and crumbled
6 ounces Gruyere cheese, grated
for Sweet Corn Quiche, mix together:
kernels from 6 ears tender, fresh corn
1/2 cup milk
3 tablespoons sugar
1 teaspoon salt
freshlly ground pepper to taste
for Crab and Avocado Quiche:
flesh of 1 avocado, sliced
lemon juice of 1 lime or lemon to sprinkle over avocado
salt and pepper to taste sprinkled over avocado
1/2 pound fresh cooked crab meat
1 teaspoon Dijon mustard to spread on crab meat
for Mushroom and Green Pepper Quiche:
1/2 pound mushrooms. sliced and sautéed
2 green peppers, chopped
6 ounces muenster cheese, grated
salt and freshly ground pepper to taste
for Potato, Egg and Bacon Quiche
2 pounds potatoes, boiled and sliced
1 medium onion, chopped and sautéed
1 coarsely chopped hard-cooked egg
6 slices bacon, fried crisp and crumbled
salt and freshly ground pepper to taste
for Shrimp Quiche
1/2 pound cooked, shelled shrimp
1 extra egg yolk in custard
1/4 cup sherry in custard
Serves 6
Pie crusts are also available in your grocer’s freezer. I have also seen the liquid quiche custard in the refrigerator section.
measuring liquid ingredients,
cracking eggs,
separating eggs,
measuring dry ingredients,
grinding fresh pepper,
frying bacon,
grating cheese,
preparing ears of corn,
salt and pepper to taste,
preparing avocados,
slicing vegetables,
juicing citrus fruits,
preparing mushrooms,
coring and seeding peppers,
chopping vegetables,
peeling carrots and potatoes,
boiling ingredients,
peeling an onion,
boiling and peeling eggs,
peeling shrimp,
calibrating the oven,
setting the timer,