Mini Speck Frittatas

November 26, 2015 By

We’re often told that breakfast is the most important meal – I’m a complete believer of this notion. What I don’t believe in is the idea that, with our busy lives, we have the time each morning to make breakfast from scratch. With that in mind, I often make crust-less frittatas on a Sunday to last me through the week and I’m always looking for fun variations. This week’s Frittatas special ingredient – Speck Alto Adige PGI.

Speck Alto Adige PGI is a cured and smoked Italian ham from Northern Italy’s Alto Adige region. The ham is similar to Prosciutto in appearance and alike to slab bacon in flavor – an outstanding, very versatile product. A few weeks back, the fine folks at Speck Alto Adige PGI contacted me about creating a recipe using their ham and I gladly accepted. I’m officially the November ‘Speckulator’ as named by Speck Alto Adige PGI! Here’s the recipe I created using the top-quality ham I received from Speck Alto Adige PGI. These are GREAT to have on hand during the holidays!

Ingredients:

  • 1 cup Speck Alto Adige PGI, cubed or julienned
  • 12 large eggs (one egg per Frittata)
  • ¼ cup water
  • ½ tsp. each salt, pepper and smoked paprika
  • 1 cup shredded sharp cheddar cheese

Directions:

  • Preheat the oven to 350 degrees.
  • Generously coat a 12-muffin pan with cooking spray.
  • In a large frying pan over medium-high heat, sauté the speck until slightly caramelized, about 5 minutes, stirring occasionally. Remove from the heat, set aside and allow to cool.
  • In a large mixing bowl, whisk the eggs with the water, salt, pepper and paprika until fully blended, about 1 minute.
  • Divide the speck and the cheese among the 12 muffin cups.
  • Pour an equal amount of the egg mixture into the muffin cups over the speck and cheese.
  • Place the muffin pan on a sheet tray, to catch any drips, and bake for about 20 minutes, or until the egg is set.
  • Let the Frittatas cool in the pan for about 5 minutes then unmold and allow to cool completely. Store in an airtight container.

To reheat, place two Frittatas on a plate, cover with a paper towel and microwave for 60-90 seconds. I like to top the Frittatas with a little green salsa. Makes 6 servings (2 Frittatas each). For more information about Speck Alto Adige PGI, for recipes and for where to buy the ham, visit http://www.speck.it.   Cheers, Veronique

Filed Under: American, Breakfast, Cheese, Eggs, Pork Tagged With: , , , ,
12 March 2015 Meyer Lemon Madelaines

Meyer Lemon Madelaines

March 12, 2015 By

Meyer LemonsI just can’t help myself when I see Meyer lemons in the grocery store – I need to get them! Does it matter I had no plans to bake last weekend? No! I went ahead and bought a big bag of the bright yellow, juicy and sweet lemons.

While I would typically go for my standard Meyer Lemon Tart, I was in the mood for cookies, so when I saw this recipe by The Little Kitchen, I jumped at the chance to try my antique madeleine pan.

One tip, you might be tempted to overfill the madeleine pan with batter – don’t! You want a somewhat thin cookie that’ll be crisp on the outside (see photo below). Also, if you have two madeleine pans, you can bake all the cookies at once. I only have one pan, so I need to bake one batch, wait for the pan to cool then rebutter and flour for the second batch.

Right amount of batter

Right amount of batter

Madelaines Ingredients:

  • 2 cups all-purpose flour
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 ¼ cups granulated sugar
  • 1 ½ Tbsp. zest of two Meyer lemons
  • 2 tsp. pure vanilla extract
  • 3 large eggs
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 2 Tbsp. Meyer lemon juice
  • ½ cup fat free plain Greek yogurt

Meyer Lemon Glaze Ingredients:

  • 1 cup powdered sugar
  • 1 Tbsp. Meyer lemon juice
  • 2 Tbsp. milk
Glazed Meyer Lemon Madelaines

Glazed Meyer Lemon Madelaines

Madelaines Directions:

  1. Preheat oven to 350 degrees. Butter and flour a madeleine pan.
  2. In a medium bowl, mix the dry ingredients: flour, baking soda, baking powder and salt). Set aside.
  3. In another medium bowl, add sugar, lemon zest and vanilla extract and mix together with a rubber spatula. Using a whisk, add the eggs, one at a time, to the sugar mixture. Whisk in melted butter, lemon juice and the Greek yogurt. In two batches, fold in flour mixture being careful not to over combine. Chill the batter for 5 to 10 minutes in the refrigerator.
  4. Using a teaspoon as a measure, spoon batter into Madeleine pan cavities. Bake for 9 to 12 minutes.
  5. Cool for 1 minute then flip over onto a baking rack and allow to cool for two minutes. Once cool enough to handle, wash you pan, butter and flour it and bake the second dozen cookies.  

Meyer Lemon Glaze Directions (While the cookies cool, make the glaze):

  1. In a small bowl, combine the powdered sugar, lemon juice and milk and whisk until a smooth glaze has formed, about 1 minute.
  2. Drip the glaze over the cookies with a spoon and serve immediately. If storing cookies, don’t add glaze until ready to serve. Cookies are best when served right after baking.

Makes 2 dozen madelaines.

Filed Under: American, Desserts, Eggs, French, Fruits Tagged With: , , ,
20 December 2014 Christmas Morning Brunch Recipes from Spuntino Wine Bar

Christmas Morning Brunch Recipes from Spuntino Wine Bar

December 20, 2014 By

Spuntino Wine Bar & Italian Tapas Executive Chef, Josh Bernstein, wants to help us to impress friends and family with unique and delicious Christmas morning brunch recipes he serves at both the Clifton, NJ and the Westbury, NY locations.

Egg White Fritatta

Egg White Fritatta

Egg White Frittata

Serves 4

Ingredients:

  • ¼ cup Clarified Butter
  • ½ cup Spanish Onion, diced
  • ½ lb Chicken Sausage, cooked and diced
  • ½ bunch Rainbow Swiss Chard, cleaned and chopped
  • 8 cherry tomatoes, quartered
  • 2 cups Egg whites
  • Sea salt and ground black pepper to taste

Method:

  1. Heat a 10 inch, nonstick sauté pan over medium high heat. 
  2. Add the clarified butter. 
  3. After about 30 seconds, add the onions, sausage, Swiss chard and tomatoes. 
  4. Cook for 2-3 minutes. 
  5. Season to taste with the sea salt and ground black pepper. 
  6. Mix in the egg whites and stir with a rubber spatula. 
  7. Smooth the mixture out and place into a 400° oven for 5-7 minutes.  (The eggs should be fully set and slightly browned on top.) 
  8. Slide the frittata out of the pan onto a round plate.  Cut into 8 wedges.

 

Pane Francese

Pane Francese

Pane Francese alla Spuntino

Serves 4

Ingredients:

Pane Spuntino:

  • ¼ cup Clarified Butter
  • 1 each Crusty Baguette, cut into 1” bias slices
  • 2 cups Buttermilk
  • 8 eggs
  • 4 tbsp sugar
  • 1 tbsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ¼ tsp Sea Salt
  • 2 Cups Maple Syrup
  • Powdered Sugar for dusting

Warm Berry Compote:

  • 1 lb Strawberries, de-stemmed
  • 1 ls Blueberries
  • ¼ cup Honey
  • 1 tbsp Vanilla Extract
  • 1 tsp Sea Salt
  • 1 tbsp Mint, chiffonade

Method:

Warm Berry Compote:

  1. Cut the strawberries into quarters. 
  2. Combine the strawberries, blueberries, honey, vanilla and sea salt in a sauce pan. 
  3. Slowly bring to a boil over low heat to allow the berries to release their liquid.
  4. Let the mixture cook for 30 minutes to reduce the liquid by at least half. 
  5. Fold in the mint.  Set aside for service.

Pane Spuntino:

  1. In a bowl, combine the buttermilk, eggs, sugar, vanilla extract, cinnamon and salt. 
  2. Whisk for 1 minute to combine well. 
  3. Dip the baguette slices into the egg mixture.  Allow to sit for one minute to absorb the batter.
  4. Heat the clarified butter in a large non-stick sauté pan. 
  5. Add the battered bread to the pan and cook for 2-3 minutes per side. 
  6. Remove baguettes from the pan and dip into the bowl of maple syrup.  Coat on both sides and place into a baking dish. 
  7. Put the pane spuntino into a 450° oven for 4 -5 minutes.  The pane spuntino will puff slightly.
  8. Remove from the oven.  Serve on top of the warm berry compote.  Dust the top with the powdered sugar.

Spuntino’s philosophy, which emphasizes fresh, locally sourced ingredients for their chef-driven made-from-scratch menu, is demonstrated in these dishes.

For more information, visit www.SpuntintoWineBar.com or at Facebook.

Cheers,

Veronique

Filed Under: American, Breakfast, Cheese, Chocolate, Eggs, Vegetables Tagged With: , , ,

10 Easy Thanksgiving Sides and Starters

November 15, 2014 By
Yorkshire Puddings

Yorkshire Puddings

Okay, there are so many “lists” out there of yummy-sounding Thanksgiving recipes that it’s difficult to pick which are best for your holiday table.

Below are 10 easy yet delicious, tested recipes that are sure to enhance your traditional turkey day table.

  1. Cheesy and Garlicky Pull Apart Bread
  2. Corn and Lima Bean Succotash
  3. Duck Fat and Bacon Fingerling Potatoes
  4. Easy Pimento Cheese Dip
  5. Easy Roasted Brussels Sprouts
  6. Fail-Proof Yorkshire Puddings
  7. Green Goddess Dip
  8. Hasselback Potatoes
  9. Pork Belly Deviled Eggs
  10. Sweet Potato Gnocchi in Sage Brown Butter

Cheers,

Veronique

Filed Under: American, Cheese, Eggs, Potatoes, Sides, Starters, Vegetables Tagged With: , ,
11 July 2014 Elegant Key Lime Tart

Elegant Key Lime Tart

July 11, 2014 By

Key Lime TartThis weekend, I was invited to brunch at a friend’s summer home. Since I’m the known baker in my group, I was asked to bring dessert when I inquired as to what I could bring.

To some, that might be an inconvenience, for me, having an excuse to bake is super.

Key Lime Tart 2Since it was a gorgeous warm day and my local grocer had key limes, I decided to make my Zesty Key Lime Tart which always gets good reviews. To switch things up a bit, I opted to use my new 14 x 5 tart pan with a removable bottom. It turned out so cute and I even did fancy meringue piping which looked darling.

Funny how switching up a pan can totally change the whole presentation of a dessert. By the way, I used the exact same measurements as for my round tart version.

For an easy and very summery dessert, give this tart a try.

Cheers,

Veronique

Filed Under: American, Desserts, Eggs, Fruits Tagged With: , , ,
22 June 2014 World’s Easiest Pancake Recipe

World’s Easiest Pancake Recipe

June 22, 2014 By

image

I woke up this morning with pancakes on the brain. I’m usually partial to crepes vs pancakes, but today, after seeing the gorgeous tiny organic strawberries I received in my Bracco Farms CSA box, I wanted pancakes with Quebec maple syrup and strawberries.

This is the simplest pancake recipe of all times with just a few dry ingredients mixed with wet ones easily available at home….no fancy buttermilk, ricotta pancakes….just solid, easy-to-make pancakes the whole family will enjoy.

Ingredients:

  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 2 Tbsp. granulated sugar
  • ½ tsp. salt
  • 1 cup whole milk 
  • 1 large egg
  • 2 Tbsp. butter, melted
  • 3 Tbsp. vegetable oil

Directions:

  1. In a small bowl, whisk together flour, baking powder, sugar and salt.
  2. In a medium bowl, whisk together milk, egg and butter. Add the dry ingredients in the milk mixture and whisk until just moistened with a few lumps – do not overmix.
  3. Heat a large non-stick skillet or griddle over medium-high heat. Add ½ tablespoon oil and warm for 30 seconds.
  4. Add about ¼ cup batter for each pancake. You should be able to fit 2 pancakes in a large skillet.
  5. Cook until the surface of pancakes has some bubbles and a few have burst, about 1 minute. Flip carefully with a thin spatula, and cook until browned on the second side, about another minute.
  6. Transfer to a plate, cover loosely with aluminum foil to keep warm while cooking the rest of the pancakes.
  7. Continue with more oil and remaining batter.
  8. Serve with berries and pure maple syrup.

Makes 4 servings.

Inspired by this recipe.

 

Filed Under: American, Breakfast, Eggs Tagged With: , ,
16 March 2014 Individual Chocolate Challah Bread Pudding

Individual Chocolate Challah Bread Pudding

March 16, 2014 By
Bread Soaking

Bread Soaking

Challah Bread

Challah Bread

Rich buttery Challah bread, egg custard and chocolate – what could be better? To make this delicious bread pudding a bit more elegant for a recent dinner party, I baked it in individual ramekins.

Ingredients:

  • 4 Tbsp. butter, softened
  • 1 pint half-and-half
  • 1 pint heavy cream
  • 1 cup granulated sugar
  • 1 cup semi-sweet chocolate chips
  • 8 large eggs
  • 2 tsp. pure vanilla extract
  • 1 loaf unseeded, day old Challah bread, cut into 1-inch cubes
  • ½ cup dulce de leche
Unbaked Bread Pudding

Unbaked Bread Pudding

Directions:

  1. Preheat oven to 350 degrees.
  2. Butter eight 4.5-ounce ramekins.
  3. In a medium saucepan, bring the half-and-half, cream and sugar to a slow boil over medium heat. Remove from the heat and add chocolate. Whisk until the chocolate has melted.
  4. In a separate bowl, whisk the eggs and vanilla extract. Gradually add the warm cream mixture to the eggs and whisk until completely combined. Add the bread cubes to the custard and push them down to ensure they’re covered. Allow the bread to soak up the custard for 30-45 minutes.
  5. Ladle the custard and bread into the ramekins. Place the ramekins on a baking sheet and bake in the preheated oven for 30 minutes.
  6. To serve, drizzle dulce de leche onto the bread puddings and top with a scoop of ice cream.

Serves 8.

Filed Under: American, Chocolate, Desserts, Eggs, French Tagged With: , , ,
16 February 2014 Bacon Collard Greens Crustless Quiches

Bacon Collard Greens Crustless Quiches

February 16, 2014 By

Collards in PanBreakfast is the most important meal of the day we’re told. Making breakfast from scratch each morning isn’t very realistic for most of us with busy lives. I’ve been making crustless quiches for the whole week on Sunday afternoons and and one of my favorite version is the one made using leftover collard greens.

Top the quiche with a little green salsa and start the morning right.

Ingredients:

  • 12 large eggs (sounds like a lot, but it’s really one egg per quiche)
  • ¼ cup water
  • ½ tsp. each salt and pepper
  • 1 cup leftover Bacon Collard Greens
  • 1 cup shredded sharp cheddar cheese

Bacon Collard Greens QuicheDirections:

  1. Preheat the oven to 350 degrees.
  2. Generously coat a 12-muffin pan with cooking spray.
  3. In a large mixing bowl, whisk the eggs with the water, salt and pepper until fully blended, about 1 minute.
  4. Divide the leftover collards among the 12 muffin cups. Pour an equal amount of the egg mixture into the muffin cups over the Collards. Sprinkle the cheese equally over the egg mixture.
  5. Place the muffin pan on a sheet tray to catch any drips and bake for about 25 minutes, or until the egg is set and not giggly.
  6. Let the quiches cool in the pan for about 5 minutes then unmold and let cool completely. Store in an airtight container.
  7. To reheat, place two quiches on a plate, cover with a paper towel and microwave for 60-90 seconds.

Makes 6 servings (2 quiches each).

Filed Under: American, Breakfast, Cheese, Eggs, Vegetables Tagged With: , , , , , ,
13 May 2013 Cremini and Spinach Crustless Mini Quiches

Cremini and Spinach Crustless Mini Quiches

May 13, 2013 By

Crustless QuichesI’ve been doing the South Beach Diet for a few weeks and found that making breakfast from scratch each morning wasn’t very convenient so I started making crustless quiches for the whole week on Sunday afternoons and it’s been great.

While you can vary what vegetables and cheeses you add to the egg cups, this is one of the versions I enjoy the most. Feel free to serve with a little salsa – it’s delicious.

Ingredients:

  • 2 Tbsp. butter, divided
  • 1 8-ounce package Cremini mushrooms, sliced
  • 1 10-ounce bag fresh baby spinach
  • 12 large eggs (sounds like a lot, but it’s really one egg per quiche)
  • ¼ cup water
  • ½ tsp. each salt and pepper
  • 1 cup shredded sharp cheddar cheese

Directions:

  1. Preheat the oven to 350 degrees.
  2. Coat a 12 muffin pan with cooking spray, be generous.
  3. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the mushrooms and cook for about 5 minutes, until lightly golden, stirring frequently. Set aside.
  4. In the same skillet, melt the remaining butter and cook the spinach for 3 minutes, or until fully wilted. Set aside.
  5. In a large mixing bowl (I use an 8-cup measuring cup for easy pouring), whisk the eggs with the water, salt and pepper until fully blended, about 1 minute.
  6. Divide the mushrooms among the 12 muffin cups. Divide the spinach between the 12 muffin cups. Pour an equal amount of the egg mixture into the muffin cups over the vegetables. Sprinkle the cheese equally over the egg mixture.
  7. Place the muffin pan on a sheet tray to catch any drips and bake for about 25 minutes, or until the egg is no longer runny.
  8. Allow the quiches to cool in the pan for about 5 minutes then unmold and let cool completely.
  9. Store in an airtight container. To reheat, place two quiches on a plate, cover with a paper towel and microwave for 60-90 seconds.

Makes 6 servings (2 quiches each).

Filed Under: American, Breakfast, Cheese, Eggs, Vegetables Tagged With: , , , , ,
29 January 2013 Dreamy Creamy New York Cheesecake

Dreamy Creamy New York Cheesecake

January 29, 2013 By

CheesecakeI typically like a cheesecake with a Graham cracker crust but when I came upon this version of the New York delicacy, I knew I had to bake it. Be sure you allow the first four ingredients to come to room temperature to avoid lumps in your batter.

Ingredients:

  • 5 eggs, room temperature
  • 2 cups sour cream, room temperature
  • 4 8-ounce packages cream cheese, room temperature
  • 8 tablespoons (one stick) unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 2 Tbsp. cornstarch
  • 1 ½ tsp. pure vanilla extract
  • 1 tsp. fresh lemon juice
  • 1 tsp. grated lemon zest

Directions:

  1. Preheat oven to 300 degrees.
  2. Butter the walls and bottom of a 10” springform pan.  Wrap two layers of aluminum foil tightly around the outside bottom and sides of the pan.
  3. In a large bowl, whisk the eggs and the sour cream until lump-free.
  4. In the bowl of an electric mixer, beat the cream cheese and the butter until light and creamy, about 2 minutes.
  5. Add the egg mixture to the cream cheese mixture and beat to incorporate, about 1 minute.
  6. Add the sugar, cornstarch, vanilla extract, lemon juice and lemon zest and beat for 2 minutes.
  7. Pour the cream cheese mixture into the prepared springform pan and place it in a large roasting pan ensuring the springform doesn’t touch the walls of the roasting pan. Place the roasting pan in the center of the oven and carefully pour in enough boiling water in the roasting pan to come halfway up the sides of the springform pan.
  8. Bake for 2 hours and 15 minutes. Remove from the water bath and carefully peel the aluminum foil from around the pan. Allow to cool for 5 minutes, run a sharp paring knife around the rim of the pan to loosen the cake and unclasp the springform pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. Remove from the refrigerator 30 minutes before serving.

Makes 10-12 servings.

Inspired by Food for a Hungry Soul.

Filed Under: American, Cheese, Desserts, Eggs Tagged With: , , ,
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