Eggs in a Skillet Long Island Style

Now that we know the difference between a frittata and an omelet, lets make a more Long Island style frittata. Frittatas, like omelet can contain just about anything you could want to put in there. For this ‘Long Island’ variant we’ll use fresh local scallions for the vegetable and lump crab meat. Just before transferring the frittata from the stove to the broiler, sprinkle the top with some fresh thyme.

Here’s what you’ll need:

  • 6 eggs, beaten
  • 1/2 teaspoon black pepper
  • Pinch salt
  • 1 teaspoon butter
  • 1/2 cup scallions
  • ¼ pound of crab meat
  • 1 tablespoon thyme leaves

Preheat oven to broil setting so that we can set the top of the frittata.

In medium size bowl, using a fork, blend together eggs, scallions, crab, pepper, and salt.

Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Pour egg mixture into pan and stir with rubber spatula. Let this cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with thyme.

Place pan into the broiler for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

frittata

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Eggs in a Skillet Italian Style 2

Now that we know the difference between a frittata and an omelet, lets make a more Italian variation of the frittata. We’ll swap that asparagus for some tomatoes and swap the ham with some Italian pancetta. Just before transferring the frittata from the stove to the broiler, sprinkle the top with some oregano. The fresher the better!

Here’s what you’ll need:

  • 6 eggs, beaten
  • 1-ounce Parmesan, grated
  • 1/2 teaspoon black pepper
  • Pinch salt
  • 1 teaspoon butter
  • 1/2 cup tomatoes
  • ¼ pound of sliced pancetta
  • 1 tablespoon oregano leaves

Preheat oven to broil setting so that we can set the top of the frittata.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt.

Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add pancetta and tomatoes to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Let this cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with oregano.

Place pan into the broiler for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

frittata

Eggs in a Skillet Italian Style

Yeah it’s a frittata, not an omelet. There are a couple of things that separate the omelet from the frittata. Frittatas are not folded like and omelet would be. Also, the ingredients are added to the beaten egg mixture, not folded in side, and the eggs are often beaten more than the omelet it incorporate more air, making frittatas fluffier than omelets. As to serving them, the frittata is usually cut into pie shaped slices where as omelets are often served whole. So let’s make a simple frittata.

Here’s what you’ll need:

  • 6 eggs, beaten
  • 1-ounce Parmesan, grated
  • 1/2 teaspoon black pepper
  • Pinch salt
  • 1 teaspoon butter
  • 1/2 cup chopped roasted asparagus
  • 1/2 cup chopped country ham
  • 1 tablespoon chopped parsley leaves

Preheat oven to broil setting so that we can set the top of the frittata.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Let this cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

frittata

the Soft Boiled Challenge

Try something different for breakfast, and get your English on at the same time. For some reason I associate spring with soft-boiled eggs for breakfast and I’m sure its some latent ‘British’ thing. But how do you get the perfect soft boiled egg? The same way you get to Carnegie Hall… practice, practice, practice. Yeah, it all sounds quite simple, put an egg into water with some heat, but with all the conflicting advice on how to soft boil eggs out there I firmly commit to adding my voice to the chorus… here’s what works for me….

So, without further ado…

Here’s what you’ll need:

  • 2 large chicken eggs
  • 1 pot
  • Water

Bring a pot of water to a boil.

With a large spoon place eggs in pot of boiling water.

Set a timer for 5 minutes.

While your egg is cooking prepare your toast

When time is up bring the pan to the sink and immediately begin running cold water in it.

Place your eggs in the egg cups and just tap the top of the egg with your spoon to crack it.

Boiled Egg

Spring Potato Salad

For this potato salad I like to use the new potatoes. These are the small potatoes with the thin skin. I use them for salads because they have a high moister to starch content. These low starch potatoes work well with a quick boil because you don’t have a lot of starch to break down. This also means that you need to keep an eye on them as they do boil quickly.

 

Here’s what you’ll need:

  • 2 pounds small potatoes
  • 5 eggs
  • 4 slices bacon
  • 2 tablespoons Dijon mustard, or to taste
  • 1 cup mayonnaise
  • 3 stalks celery, minced
  • 1 medium red onion finely diced
  • salt and pepper to taste

Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.

While doing that, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.

And while doing that, cook bacon slices until crisp.

Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.

Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.

Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs.

SpringPotatoSalad

Mushrooms stuffed with Crab

This makes a nice warm appetizer. A small serving tray of these will disappear in no time at all. Yes, agaricus bisporus, the common white, or button mushroom gets invites to all the parties because he’s a fungi… ok, it’s a notoriously bad pun, but, unlike crab stuffing,  I use it sparingly.

Here’s what you’ll need:

  • 30 large mushrooms
  • 1 pound lump crab meat
  • 2 lg. green onions, finely chopped
  • 1/8 c. parsley, finely chopped
  • 1/4 c. bread crumbs
  • 1/2 c. grated cheddar cheese
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/8 tsp. pepper
  • 1 egg
  • Dash of Tabasco
  • 1/2 stick butter, softened

Combine ingredients (except mushrooms) to make the stuffing mixture.

Remove the stems from the mushrooms, and sauté the stems in butter and add them to the stuffing mixture.

Stuff the caps with the stuffing. Place on a cookie sheet and bake at 350°F for 15 to 20 minutes. Let them cool a bit before getting them on the tray and out to the guests.

crabstuffedmushroom

Captain Morgan Spiced Rum Sauce w/ Old English Bread Pudding

I don’t know if you recall, but I mentioned that on Fridays the local Stop and Shop sells its Italian bread for 99 cents a loaf. Well as I mentioned before, I usually pick up two loaves, one to use with soup or pasta which I like to make on Fridays, and the other to save for Sunday, letting it dry out a bit. Some times I slice it up for making stuffed French toasts, and sometimes I use it for making bread pudding. So, I figured this Sunday I’ll make the bread pudding as I was able to stop by Trader Joes and found dried apples and cranberries at a nice price. So, lets whip up a rum sauce with this also, since the memory of Christmas is fresh and rum sauce makes a nice winter treat.

Here’s what you’ll need:

 Bread Pudding –

  • One dried Italian loaf cute into cubes (about 6 cups)
  • 1 ¼ cup of milk
  • 1 large egg beaten
  • 1/3 cup of butter softened
  • ½ cup of diced dried apples ( or other dried fruit)
  • ½ cup of dried cranberries ( or raisins)
  • ½ cup brown sugar
  • 3 tbsp Captain Morgan Spiced Rum
  • 1 Tbsp nutmeg
  • 1 Tbsp cinnamon

Rum Sauce –

  • 5 tbsp Captain Morgan Spiced Rum
  • 2 oz butter
  • 2 oz flour
  • 2 oz sugar
  • 1 pint of whole milk

Bread Pudding:

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, fruit, brown sugar, rum, nutmeg, and cinnamon. Combine well, and then press the mixture into a 9-inch square baking pan.

Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool.

 

Rum Sauce:

Melt the butter in a saucepan over a medium heat, add the flour and stir to create a thick paste. Cook for a minute taking care not to burn. Using a hand whisk, slowly add the milk, stirring vigorously. Continue whisking until thick smooth sauce is formed it should take about 5 minutes or so. Do not have the heat too high or the base of the sauce may burn. Then add the sugar and whisk until dissolved. Lower the heat and cook for 5 minutes stirring from time to time. Then stir in the rum.

Serve the bread pudding with the warm sauce over it to enjoy a winter dessert.

bread pudding 5

Lydia Buckingham – Cranberry Apple Pie

Another pie adaptation from the Colonial Cookbook, comes from the recipe of Lydia Buckingham of Old Saybrook, Connecticut. This cranberry apple pie would have been cooked in a cast iron Dutch oven over a fire in a kitchen not unlike the colonial kitchen you can see at the William Floyd Estate in Mastic Beach. There is a good deal of wet ingredients in this pie, so break out the pie birds to vent the steam and lets make some dessert!

Here’s what you’ll need:

Filling:

  • ¾ cup cranberries
  • 1/3 cup brown sugar
  • ¼ cup raisins
  • ¼ cup brandy
  • 8 large Macintosh apples peeled, paired, cored, and sliced
  • 2/3 cup of sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • ½ tsp cinnamon

Pie:

  • 1 pie shell
  • 1 piece of piecrust dough for the cover
  • 1 medium egg, 1 tbsp milk, ¼ tsp cinnamon for the wash

Mix the cranberries and brown sugar and let them stand for about an hour. Plump the raisins in the brandy for about an hour. In a large bowl mix the remaining filler ingredients; then add in the cranberry and raisin mixtures. Stir to combine. Place the pie bird in the shell and pour the filling in. cover with an upper crust. In a small bowl whisk the egg, milk, and cinnamon wash. Brush the wash over the crust. Place the pie on a pre-heated 425 degree oven for about 20 minutes. Reduce the oven to 350 degrees and continue baking for about 40 minutes.

This pie is nice to serve warm with a small scoop of vanilla ice cream.

pie-bird

If you get a chance, visit the William Floyd Estate to see a colonial kitchen.

 

Gingerbread Pancakes

I enjoy whipping up gingerbread pancakes on Christmas morning, or more often than not, Christmas brunch, but these pancakes are heart and hearth warming on any winter’s days.

Here’s what you’ll need:

  • 1 1/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1/4 cup firmly packed dark brown sugar
  • 2 eggs
  • 2 Tbs. light molasses
  • 4 Tbs. (1/2 stick) unsalted butter, melted
  • 3/4 cup water

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. In another bowl, whisk together the brown sugar, eggs, molasses, 2 Tbs. of the melted butter and the water. Add the wet mixture to the dry mixture and stir until just blended. There will probably be some small lumps it doesn’t need to be completely smoothed out. Why bother stressing over little things.

Now, on a hot griddle I ladle out the batter and let it cook for about three or four minutes (reducing the heat to just below ‘medium’), until it gets a good layer of bubbles on the surface. Flip the pancake and let it cook another minute or two. You can park these on a platter in a warm (200 degree) oven until you’ve gone through all the batter, the whip out the patter. Bring it to the tale and collect the accolades. Remember guests who do not give accolades get no seconds!

Gingerbread Pancakes

Gingerbread Pancakes

Turkey Left-over’s Left-overs

Turkey Hash, yeah, nothing says that the thanksgiving is over like a plate of eggs over easy, toast, and a helping of turkey hash. It’s a nice brunch item, and since it uses small sized pieces of turkey, you can make this from the left-over’s left-overs.

 

Here’s what you’ll need:

  • 1 rib of celery
  • 1/2 of a medium onion
  • 1 green pepper
  • 1 red pepper
  • 1 cups turkey
  • 1/2 cup turkey gravy
  • salt and pepper, to taste

Chop the vegetables and sauté them with a little butter in a skillet. When they are tender, add the turkey and the gravy. You can add a little water if the left over grave is a bit on the thick side. Sprinkle with salt and pepper to taste. I usually serve this on toast and top with an egg.

medium_turkey-hash