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Asparagus Frittata with Tomato Chutney

Asparagus Frittata with Tomato Chutney
Perfect for spring and summer brunch!
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Frittata
  1. 1 bunch asparagus
  2. 2 teaspoons olive oil, divided
  3. 2 cups grated russet potato (about one large potato)
  4. 1/2 teaspoon kosher salt, divided
  5. 1/4 teaspoon freshly ground black pepper, divided
  6. 8 large eggs
  7. 1/4 cup half-and-half
  8. Pinch freshly grated nutmeg
  9. 1/4 cup goat cheese
Chutney
  1. 2 tablespoons vegetable oil
  2. 1/4 cup diced red onion
  3. 1 poblano pepper, diced
  4. 2 teaspoons black mustard seeds
  5. 2 cloves garlic, minced
  6. 5 Roma tomatoes, diced
  7. 1/2 teaspoon salt
  8. Pinch freshly ground black pepper
  9. 1 tablespoon brown sugar
  10. 1 tablespoon red wine vinegar
  11. 1/4 teaspoon smoked paprika
  12. 1 tablespoon chopped fresh cilantro or parsley
Instructions
  1. Preheat oven to 350 F.
  2. Trim asparagus about halfway up the stalks; reserve the bottom halves for soup or another suitable recipe. Cut the tops into 1-inch pieces. Heat 1/2 teaspoon oil in a Le Creuset nonstick fry pan over medium heat. Add asparagus and toss until just tender, about 4 minutes. Remove to a plate.
  3. Put the grated potato in the center of a dish towel, then twist and press to remove as much liquid as possible. With the fry pan still set over medium heat, add remaining olive oil. Press the grated potatoes in one even layer over the bottom of the pan and up the sides. A cup measure or spatula will help with this. Season with a pinch of salt and pepper, then cook until browned on the bottom, about 6 minutes.
  4. Beat eggs with half-and-half, nutmeg and remaining salt and pepper. Pour half of the egg mixture over the potato crust. Add goat cheese and asparagus, then pour the remaining eggs over the top. Place the pan in the oven and bake 20 to 25 minutes until the eggs are just set.
  5. While the frittata is cooking, make the chutney. Heat oil in a nonstick fry pan set over medium heat. Add onion and poblano pepper and cook until soft. Stir in mustard seeds and garlic, cooking until fragrant, about 1 minute. Add tomatoes, salt and pepper and cook until the tomatoes start to break down and release their juices. Stir in brown sugar, vinegar and paprika. Reduce heat to medium-low and cook to a jammy consistency, about 5 to 8 more minutes. Remove to a bowl and set aside until ready to use. Stir in herbs just before serving.
Notes
  1. © 2017 LE CREUSET. All rights reserved.
Cooks Recipes http://recipe.cookswarehouse.com/

Almond Pancakes with Chocolate Sauce

Almond Pancakes with Chocolate Sauce
Breakfast in bed or dessert? You decide!
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Pancakes
  1. 1 cup almond flour or fine almond meal
  2. 1 cup all-purpose flour
  3. 2 teaspoons baking powder
  4. 1 teaspoon baking soda
  5. 3/4 teaspoon kosher salt
  6. 2 tablespoons sugar
  7. 1 1/2 cups buttermilk
  8. 2 large eggs
  9. 1/2 teaspoon vanilla
  10. 4 tablespoons melted butter
  11. Vegetable oil for griddle
Chocolate sauce and garnish
  1. 1/2 cup heavy cream
  2. 1/2 cup semi-sweet chocolate morsels
  3. 2 tablespoons butter at room temperature
  4. 1/4 teaspoon cinnamon
  5. 1/4 teaspoon salt
  6. 1/2 cup slivered almonds, lightly toasted
  7. Confectioner’s sugar
Instructions
  1. In a large bowl, mix flours, baking powder, baking soda, salt and sugar. In a separate bowl, whisk together buttermilk, eggs, vanilla and butter. Make a well in the dry ingredients and pour in the wet ingredients. Stir together with a wooden spoon or silicone spatula until just incorporated. Set aside while you assemble the chocolate sauce.
  2. In a small saucepan set over medium heat, bring cream to a simmer, then reduce heat to low. Stir in chocolate morsels, butter, cinnamon and salt until smooth. Remove from the heat and set aside, or keep warm over very low heat. The sauce will thicken as it cools.
  3. Heat a griddle pan over medium heat and brush with oil. Scoop 1/4-cup portions of batter onto the griddle, fitting 4 to 5 cakes at a time. Cook until bubbles form on the surface and edges are set, about 3 minutes. Flip and cook until brown on the opposite side, about 2 minutes. If the outsides of the cakes are too brown before the insides are finished cooking, lower the heat. Remove to a plate and cover with foil, or hold in a warm oven. Continue cooking in batches until all of the batter is used.
  4. Serve cakes drizzled with chocolate sauce and garnished with toasted almonds and sugar.
Notes
  1. All images and content are © 2017 LE CREUSET. All rights reserved.
Cooks Recipes http://recipe.cookswarehouse.com/

Creamy Scrambled Eggs with a Fricassee of Wild Mushrooms and Peas

Creamy Scrambled Eggs with a Fricassee of Wild Mushrooms and Peas
Serves 4
This method for scrambling eggs produces a creamy, almost creamy, polenta¬like egg with very small curds. It is best to use a sauce whisk to make the eggs; the sides are straighter than a balloon whisk. Do not let the eggs cook too quickly. The pan can be pulled on and off the heat as necessary. In this recipe we serve the eggs with wild mushrooms and peas, but they can be served simply, with an addition of minced fresh herbs, or for a really amazing experience, with the addition of fresh black or white truffles.
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Ingredients
  1. Coarse salt
  2. 1 sprig of thyme
  3. 1/2 cup fresh peas
  4. Chicken stock, vegetable stock or water
  5. 3 tablespoons (1 1/2 ounces) unsalted butter
  6. 6 large eggs, beaten
  7. 1/2 clove garlic
  8. 3 tablespoons crème fraiche
  9. 1 cup mixed wild mushrooms (such as freshly ground pepper shiitakes, chanterelles and morels) cleaned and cut into like size pieces
Instructions
  1. Bring a large Copper Core pot of water to a boil, and add enough salt to taste like the ocean. Prepare an ice bath. Add the peas and cook them until they are just tender. Drain the peas through a strainer and plunge the strainer into the ice bath to chill the peas. Drain them on paper towels, then set aside.
  2. Melt one tablespoon of butter in a sauté pan over medium heat. Add the garlic to the pan as the butter melts. When the butter is hot, add the firmest mushrooms (shiitakes) and thyme. Sauté for a minute. If the pan appears dry at any time during the sautéing of the mushrooms, add a small amount of stock or water to keep them moist. Add the medium textured mushrooms (morels). Sauté another minute and finely add the softer textured mushrooms (chanterelles), sauté another 2 minutes or until the mushrooms are tender, continuing to add small amounts of liquid as necessary. Keep warm, then just before serving, stir in the peas to heat through.
  3. Meanwhile begin to heat the remaining 2 tablespoons of butter in a Copper Core saucier. Add the eggs and a pinch of salt. Whisk constantly to prevent curds from forming. The cooking process should take about 4 to 5 minutes. When the eggs are almost completed, whisk in the crème fraiche, which will add richness and help keep the eggs from overcooking. The finished eggs should have the consistency of a creamy polenta.
  4. Spread the mushroom fricassee in the bottom of large shallow serving bowls. Top with the scrambled eggs and a grinding of freshly ground pepper.
Notes
  1. Thomas Keller, courtesy of All Clad
Cooks Recipes http://recipe.cookswarehouse.com/