Potato Basil Frittata

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If you don’t know, a frittata is a delicious egg-based dish with an Italian origin. It is similar to an omelet or a crustless quiche. Whether you make it with vegetables, cheeses or meats, a frittata is superbly delicious! It usually resembles a thick pancake and it can be eaten for breakfast, brunch, lunch or dinner. They are commonly served hot, but I think they are good no matter the temperature.

When I saw this recipe, I knew I had to make it because it was by Ina Garten and her frittata recipes are the best, hands down. The ingredients in the dish are surprising, as frittatas are not always made with potatoes.

To prepare this egg-based meal, you need either a round cast iron skillet or a Dutch pan that can be transferred from the stove to the oven. Though the recipe does not call for it, I transferred the potatoes into a clean skillet after frying because I wasn’t sure if the potatoes sticking to the bottom of the pan would burn in the oven.

Once this dish is done, you’ll marvel at the combination of the potatoes and cheese. The aromatic taste of basil really made this recipe unique and wonderful. Ina did not disappoint me, this dish is truly outstanding.

I made this as a side dish, however, it could easily be served as a main dish. I think it is perfect for any brunch or holiday meal. I will definitely put it on my menu for Mother’s day and so should you!

This recipe will serve 8 people who will love the fluffy egg and cheese filled goodness!

Ingredients for Potato Basil Frittata

8 tbsp. (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch-diced potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup all-purpose flour
3/4 tsp. baking powder

Preheat the oven to 350°F.

Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat.

Add potatoes and fry them until cooked through, turning often, 10 to 15 minutes.

Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil.

Sprinkle on the flour and baking powder and stir into egg mixture.

Pour the egg mixture over the potatoes and place the pan in the center of the oven.

Bake the frittata until it is browned and puffed, 50 minutes to an hour.

It will be rounded and firm in the middle, a knife inserted in the middle should come out clean.

Serve hot.

It’s that simple!

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Loaded Cauliflower Breakfast Bake

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Back when my kids were young, I made it my mission to find a foolproof method of whipping up delicious scrambled eggs for them. I did a lot of research as a young mother, reading countless cookbooks, experimenting with new recipes, asking a lot of questions and following many chefs closely. At that time, cooking was a challenge and I loved it. All my efforts may have been an indication that I would one day write my very own food blog.

That said being, I have always loved eggs. Hard boiled, soft boiled, fried, sunny side up, poached or scrambled, I could eat one every day. No matter what the recipe, if it is topped off with an egg, I’m in!

Since my family has grown older, hard boiled eggs have replaced scrambled. I keep hard boiled eggs in the refrigerator for everyone in my family. My husband grabs one each morning before his commute to work and my kids like to snack on them. They have become a staple in our home.

Years ago, quiche was all the rage. Now you have omelets and frittatas trending, scrambles and hashes, or poached over anything. Europeans have popularized the use of eggs in their dishes. They poach them over vegetables, pasta or meat. Now, we are catching up to them and we can find eggs incorporated in entrees in fine restaurants.

This recipe caught my eye because on paper, it read like a frittata and in the oven, it baked like a frittata. Regardless of their similarities, I would consider this dish a cousin of the frittata because it is also very different. The cauliflower seemed like the star of this recipe, not the eggs. This recipe is very true to its name, which is “Loaded Cauliflower Breakfast Bake”.

You can call it what you want, I call it just plain delicious. The cauliflower combined with the bacon and cheddar cheese is marvelous. If you indulge in fiery flavoring like I do, I recommend smothering your bake in hot sauce when it is done. I made this dish as a side, but it could easily pass as a main dish, and would be perfect for any Sunday morning brunch.

You are going to love this one! Trust me, it is a “keeper”.

This recipe is courtesy of Delish and will serve 6 people who will be hollering for more!

Ingredients for Cauliflower Breakfast Bake

1 large head cauliflower
8 slices bacon, chopped
10 large eggs
1 cup whole milk
2 cloves garlic, minced
2 tsp. paprika
1 pinch kosher salt
Freshly ground black pepper
2 cups shredded cheddar cheese
2 green onions, thinly sliced, plus more for garish
Hot sauce for serving

Preheat oven to 350°F.

Grate or place cauliflower in a food processor and transfer to a baking dish.

In a large skillet over medium heat, cook bacon.

Transfer to a paper towel-lined plate to drain fat.

In a large bowl, whisk together eggs, milk, garlic and paprika and season with salt and pepper.

Top cauliflower with cheddar cheese, cooked bacon, and green onions.

Pour in egg mixture.

Bake until eggs are set, and top is golden, 35 to 40 minutes.

Garnish with more hot sauce and green onions, then serve.

It’s that simple!

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Brown Sugar Shortbread

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Do you think you have the willpower to eat just one piece of these shortbread bars? If you think you do, chances are you will realize you were wrong while reaching for a second serving. These are one of the most addictive bars I have ever made. There are just four ingredients, they are delicious, easy and quick! Anyone can make them, and I guarantee everyone will enjoy them!

The author of this recipe adapted it from her grandmother. She calls it “the easiest, most foolproof recipe in the world”.

In the original recipe, three simple ingredients are combined to make the dough. They also give you an option to add your favorite fruit preserves, which I did. If you stick to the classic they call it “shortbread”; if you add the preserves they call it a “fruit bar”. Regardless of what you chose to add or call them, these bars are simply delectable. The dough comes together smoothly, and the brown sugar gives it a subtle, warm caramel flavor. Add your favorite preserves and you have perfection. They make a great gift too, because of their presentation and size. I sent a batch to my husband’s office and they loved them.

I spend hours pursuing my cookbooks to find the absolute best, simple recipes to share with you. I think I hit a home run with this one! There is no excuse not to make these bars. They are perfect for breakfast, as a snack or dessert.

This recipe is courtesy of “Food 52” and will make 16 pieces, but everyone will love them so much you might want to double up the ingredients and make two batches!

Ingredients for Brown Sugar Shortbread

1/2 cup salted butter, at room temperature
1/4 cup light brown sugar
1 1/2 cups all-purpose flour
Jam or preserve of your choice

Using an electric mixer or creaming vigorously with a wooden spoon, beat the butter and sugar until fluffy and pale.

Add the flour and stir until incorporated.

Transfer the dough to an 8-inch cake pan (square or round) and press it firmly with your fingers.

Prick the dough evenly across the surface with a fork.

If you are not going to add the preserves, score the dough into even columns or triangles, using a very sharp knife.

If you are going to add the preserves, you do not need to do this.

Cover with plastic wrap and refrigerate for at least 20 minutes before baking.

Preheat oven to 325°F.

Bake for about 25 to 30 minutes, until the dough is a light golden brown and the surface looks dry; watch carefully so it does not get too dark. 

(The shortchanged bread will get darker as it cools in the pan, so you’ll want to pull it out just before it has reached the desired color.)

Remove from the oven and immediately cut it using the scored lines as guides. Let cool in pan before separating the pieces.

If you are adding a preserve to it:

Bake the shortbread for 20 minutes, until it is the lightest shade of gold.

Remove from the oven and let it cool slightly.

Spread your favorites fruit preserves over the top.

Bake for 10 to 15 minutes longer, until the jam is set.

 

It’s that simple! 

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Butter Kuchen Cupcakes

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Wondering what kuchen is? So was I. Kuchen is a German word for cake. Most kuchen have eggs and flour as the main ingredient, but some may also contain a sweetener or a fat. In other languages, it is used as a term for savory or sweet desserts, or pastries. It is common in Germany to have friends over to enjoy some coffee and kuchen.

Katherine Kallinis and Sophie Kallinis LaMontagne, authors of  The Cupcake Diaries explains that “this isn’t a traditional kuchen recipe because they did not use yeast.” They also noted that kuchen “commonly does not have a frosting, instead it has a cinnamon-sugar topping.” 

Whatever the origin of this cupcake, it is just plain delicious. The inside of the cupcake is beautiful fluffy goodness, topped with a divinely caramelized sugar topping. Each bite is more wonderful than the last.

I chose to make this recipe because (as usual), I had all the ingredients in my pantry and it was a crummy day outside. Just a few notes; the batter took much longer than the 16 to 18 minutes they suggested. It took closer to 20 to 25 minutes. I made it twice, each time in two completely different ovens and the same thing occurred. So, don’t worry if it takes a little longer to bake. Also, you want the top of the cupcake to be a light, golden brown, so you know the caramelization took place.

Who doesn’t want to have a delicious cupcake in the morning with coffee, or as a snack or dessert? These muffins won’t disappoint. They are just that good.

This recipe is courtesy of The Cupcake Diaries and will make 12 buttery, luxurious cupcakes.

Ingredients for Butter Kuchen Cupcakes

2 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground cinnamon
8 tbsp. unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs, at room temperature
2 1/4 tsp. pure vanilla extract
1 1/4 cups whole milk, at room temperature

For the Cinnamon-Sugar Topping:

1/2 cup of ground cinnamon
1/3 cup sugar

Preheat the oven to 350° F.

Line a standard cupcake pan with 12 paper baking cups, or grease the pan with butter if not using baking cups.

Sift together the flour, baking powder, salt, and cinnamon on a sheet of parchment paper or wax paper and set aside. (I sifted mine into a bowl)

In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3-5 minutes, or until light and fluffy.

Add the eggs one at a time, mixing slowly after each addition.

Add the vanilla to the milk in a large liquid measuring cup.

Add 1/3 of the dry ingredients followed by 1/3 of the milk, and mix thoroughly.

Repeat.

Stop to scrape down the bowl as needed.

Add the last third of the dry ingredients followed by the last third of milk.

Mix thoroughly.

Scoop the batter into the cupcake pan using a standard-size ice-cream scoop until each cup is two-thirds full.

For the Topping:

Mix together the cinnamon and sugar and spoon it evenly on top of the batter in each cupcake well.

Bake for 16-18 minutes (start checking at 15 minutes), or until a toothpick comes out clean.

The cinnamon and sugar should have caramelized and be slightly crunchy to the touch.

Transfer to a wire rack to cool completely.

It’s that simple!

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Cast Iron Skillet Cornbread

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Through my research, I found that cornbread is made very differently in the North and South. Northerners tend to make their cornbread very sweet, with a high flour content. Southerners prepare their cornbread with cornmeal, very little sugar, and is made in a skillet and finished in the oven.

Interesting! Who knew?

So now, I know I made a “southern” cornbread. When my husband tasted it, he told me he loved it because it “wasn’t too sweet”. Who would have thought those words would have such a significant meaning? When it comes to sweet “northern” cornbread, I prefer it as a muffin. Southern cornbread is great to eat with your meal as southerners do, to soak up any gravy or sauce from your plate. It is also wonderful as a snack, or to take for breakfast. I would also definitely have some after dinner as a dessert, though I would not technically call it a “dessert”. Oh whatever, I would eat this bread anytime! It was so easy to make.

I do know that both kinds are equally delicious. It is pretty much a matter of personal taste. Which kind of cornbread do you enjoy? Please send me an email or write me on my Facebook page. I would love to know.

This recipe is courtesy of Alex Guarnaschelli and will serve 8 to 10 people who will enjoy it so much they won’t care if it is northern or southern!

Ingredients for Corn Bread

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 tsp. kosher salt
2 tsp. baking powder
1/2 tsp. baking soda
1/3 cup of milk
1 cup buttermilk
2 eggs, lightly beaten
8 tbsp. unsalted butter, melted

Preheat the oven to 425°F.

Place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.

Whisk in the milk, buttermilk, and eggs.

Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven.

Reduce oven temperature to 375°F.

Coat the bottom and sides of the hot skillet with the remaining butter.

Pour the batter into the skillet and place it in the center of the oven.

Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes.

Allow to cool for 10 to 15 minutes and serve.

It’s that simple!

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