You are currently browsing the tag archive for the ‘brunch’ tag.
As promised I’m back with more goat cheese fun! It was one of those nights where what I’d planned on cooking was just going to be too involved and time-consuming. A quick survey of the refrigerator…asparagus, eggs, goat cheese, prosciutto… Suddenly, inspiration struck – frittata!
Asparagus Frittata Recipe (adapted from Simply Recipes)
2 teaspoons olive oil
1 shallot, minced
1/4 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
5 large eggs, lightly beaten
1/8 lb. thinly sliced prosciutto
Goat cheese (as much or as little as you’d like – I like a LOT!)
1Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add shallot and salt and cook, stirring occasionally, until shallot is softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. Add prosciutto. While cooking, pre-heat oven broiler.
2Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.
The frittata came together so quickly, earning it a spot in my “go to” recipe bank. I made hasbrowns to go with the frittata, but that recipe still needs some tweaking before I unleash it on the world. Not exactly the “meat and potatoes” meal my husband had in mind, but he loved it nonetheless. She shoots, she scores!! So, what is your favorite meat & potatoes meal?
After debating on places we could go for brunch on Sunday, we opted to host brunch at our house. Yay! I enthusiastically prepared the menu: blueberry muffins and fresh fruit for starters followed by Belgian waffles with two topping options: 1) lemon cream cheese
Lemon Cream Cheese recipe
I wanted to serve a savory dish and have been wanting to make a quiche for a while. After perusing a variety of recipes, I chose the ham and cheese breakfast quiche I found at Allrecipes.com. Instead of a traditional pie-crust, the crust for this quiche is made using hash browns. Hash browns, ham, cheese, eggs, and heavy cream? I knew it would be fantastic and it was! The only suggestion I received, was to make twice as much next time. 😀 This recipe is definitely a keeper. Sorry, no pictures this time. I was feeding a hungry gang of cyclists!
Photo courtesy of Food Network
We hosted brunch with friends today. Obviously, we like to eat and we also wanted to celebrate Jill’s homecoming. Glad you’re back, Jill! I made Tyler Florence’s Upside-Down Apple French Toast with Cranberries and Pecans. I altered the recipe to make a larger batch and it turned out fantastic!
1 ½ cups whole milk
1 ½ teaspoons pure vanilla extract
½ teaspoon ground cinnamon
1 loaf challah bread, cut into 1 inch-thick slices
1 stick unsalted butter, cut into small cubes
1 ½ cup light brown sugar, plus more for sprinkling, divided
6 Granny Smith apples
½ cup heavy cream
¾ cup pecans
¾ cup dried cranberries
Confectioners’ sugar, garnish, optional
I opted to forego the confectioners’ sugar garnish. Also, instead of a 10-inch cast iron skillet, I used a 12-inch non-stick skillet. Since I made a larger batch, the baking time was longer than the 40-45 minutes – probably closer to 55-60 minutes. The pecans were delicious, but walnuts would be good too.
Kevin grilled bacon and conecuh sausage and whipped up an 8 egg ham and cheese omlette. Maggie brought her hashbrown casserole – delish! “B” and Jill brought champagne and pineapple-orange juice for mimosas while Kevin relived his bartending days serving up Bloody Marys.
It was another tasty meal with wonderful company. 😉