Tag Archives: Brunch

Asparagus Frittata with Tomato Chutney

Asparagus Frittata with Tomato Chutney
Perfect for spring and summer brunch!
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  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
  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
  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.
  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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  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
  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.
  1. All images and content are © 2017 LE CREUSET. All rights reserved.
Cooks Recipes http://recipe.cookswarehouse.com/

Spicy Chorizo and Poblano Chili Hash Browns

Spicy Chorizo and Poblano Chili Hash Browns
Serves 6
Spice up your brunch or dinner table with this south of the border inspired side dish.
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  1. 2 tablespoons olive oil
  2. 8 ounces Spanish chorizo, thinly sliced
  3. 2 poblano or hatch chilies, seeded and chopped
  4. 5 russet potatoes, peeled and shredded
  5. 1 1/2 teaspoons kosher salt
  6. 1/2 teaspoon coarsely ground black pepper
  7. 1/4 cup sliced scallions, divided
  1. Set a nonstick 4 1/2 qt. saute pan over medium-high heat and pour in the olive oil. Once the pan is hot, add the chorizo and chilies. Cook until brown and crispy, about 5 minutes.
  2. Meanwhile, rinse the shredded potatoes in a fine mesh strainer under cold water until the water runs clear. Transfer to a clean kitchen towel and squeeze out as much of the liquid as possible.
  3. Add the shredded potatoes to the saute pan. Season with salt, pepper and half the scallions. Stir to combine, then press down firmly on the mixture with a spatula to even it out.
  4. Lower the heat and continue to cook for 15 minutes. Place a large plate over the top of the saute pan and carefully invert the hash browns onto the plate. Slide the hash browns back into the pan to brown the other side. Cook another 15 minutes. Remove from the heat. Slice and serve with the remaining scallions.
  1. © 2017 LE CREUSET. All rights reserved.
Cooks Recipes http://recipe.cookswarehouse.com/