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Posts Tagged ‘Eggs’

When I hosted brunch a few weeks ago, I had visions of serving my favourite brunch fare, quiche.  Our start time, however, was too ambitious for me to make a homemade pie crust.   I was determined however to have my egg fix, so I decided to switch tactics and embrace a frittata.

As a quiche lover (and who wouldn’t want to enjoy tender flaky crusts when possible?) I have very little experience making a frittata. I was looking for a bright, fun vegetarian recipe.  A quick google search brought me to this mouthwatering dish from Gimme some Oven – cheesy eggs infused with roasted red peppers, pesto, and arugula sounded like a delicious combination to try.

I loved the fresh flavour combination, along with the ease of assembling!  And I may have to bring this dish out at Christmas given the gorgeous red and green colours.

Roasted Red Pepper, Pesto, and Arugula Frittata
Baked Frittata with Roasted Red Peppers, Arugula, and Pesto

Serves 9-12

Ingredients

1 tbsp olive oil plus extra to grease pan

1 white onion, diced

3 cloves garlic, minced

8 eggs, whisked

1 (12-oz) jar of roasted red peppers, drained and diced

2 large handfuls of baby arugula, roughly chopped

2 cups shredded Mozzarella cheese

1/4 cup pesto

Freshly ground salt and pepper to taste

Directions

Preheat oven to 350 degrees F. Grease a 9-inch pie plate with olive oil.

Heat oil in a large frying pan over medium-high heat. Add the onion and saute for 5 minutes, stirring occasionally, until soft and translucent. Stir in garlic and saute an additional 1-2 minutes until fragrant. Remove from heat.

In a separate large bowl, combine the eggs, roasted red peppers, arugula, cheese, pesto, salt and pepper. Add in the onion mixture, and stir until combined. (Note – it will resemble vomit at this point, but I promise you, persevere as it will taste delicious!)

Pour the filling into the prepared pie pan. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. The frittata will rise while baking, but should settle back down once you remove it from the oven. Allow the frittata to rest for at least 5 minutes before serving.

Bon appetit!

– Catherine

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The first time I tried a smoked salmon and fresh basil frittata, it was made for me. I had never thought of the combination of basil with smoked salmon – usually I associate parsley, or dill – so this seemed unusual. With the first bite, however, I realized that they go very well together.

The great thing about this meal is that it is very simple, and yet very elegant. It can easily be made for an impromptu celebration – like celebrating the arrival of Saturday, or your friend for a spontaneous brunch.

This summer, we had an abundance of basil in our garden so vast that even eating it daily and making about 4 pounds of pesto to store in the freezer did not completely eliminate it. What a tomato-and-basil summer it was in Toronto!

This recipe comes from Donna Hay’s wonderful collection.

Ingredients – generously serves 2

-4 eggs, lightly beaten
-1/2 cup milk
-1/3 cup shredded basil
-1/3 cup grated aged cheddar cheese or gruyère
-cracked black pepper
-6-8 slices smoked salmon
-4 toasted slices of your favourite bread

Directions

Place the eggs, milk, basil, cheddar and pepper in a bowl and mix to combine.  Pour the mixture into a  frying pan and cook over medium heat for 4-5 minutes or until it is almost set.
Place under a hot grill (broiler) for 1 minute or until golden.  Remove from the pan and cut into wedges.  To serve, top with the gravlax, and buttered, toasted bread.
-Sitelle

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I love the infectious excitement that spring brings to so many people.  Clearly, it’s hit me since that’s what I’ve been blogging about non-stop for the last month.  It’s wonderful when something as simple as seeing my first daffodil flower can completely change my day, as it did today. It’s the fresh start, the fresh air, the fresh greens sprouting from the ground that put me in this mood. I’m planning a little adventure.

Today I made this leek and parsley tart.  I’m sure many will notice that leeks are a very, very common ingredient in the things I make – and it’s simply because I love them and they are toujours in our fridge – a staple. That means they often make an appearance, and I have never been disappointed, except when I open the door to find they have in fact already been used.

It’s funny how in different grocery store settings, people have completely different reactions to my purchases. When I am not able to make it to Kensington or the market, I usually frequent the local No Frills not far from our place. There, my tendency towards filling our cart with leeks and general vegetables and fruit always gets me into conversations with elderly women who are in awe that I like leeks and so many vegetables. I’m a little disappointed by their lack of faith in my generation to cook real food, but also happy to see I’m not the only one that thinks we’ve got a lot of work to do to improve our eating habits.

Ingredients – 8 servings

-2-3 leeks, white and light green parts only, washed and sliced
-3 Tbsp chopped fresh parsley
-2 Tbsp butter
-4 large eggs
-1/2 cup sour cream
-1/2 tsp salt
-1/4 tsp ground nutmeg
-pinch salt
-1/2 cup grated cheddar or gruyère
-1 quantity savoury shortcrust pastry

Directions

Prepare the shortcrust pastry at least 1 hours in advance (I like to try to remember to do this the night before, but we all know that’s not always realistic).

Wash and slice the leeks, and then heat a frying pan over medium heat.  Melt the butter, and add the leeks when the butter is bubbly.  Gently sauté the leeks, reducing the heat to low, for 10-15 minutes, until they are nicely softened but try not to brown them too much.

In a bowl, crack the eggs and add the sour cream.  Whisk together until smooth, then add the chopped and washed parsley, the nutmeg, salt, and pepper.

Roll out the dough. I like to do this between two sheets of wax paper as it makes transferring it to a baking dish really easy. Grease the baking dish with butter before putting the crust in, and then pierce the crust with a fork several times before adding the filling in order to relieve air bubbles that form during cooking.

Scatter 1/2 of the cooked leeks onto the crust, and mix the rest into the egg mixture. Pour the egg mixture over the leeks, and spread it evenly with the back of a spoon.  Then sprinkle the grated cheese over top.

Bake in oven at 375F for 25 (or so) minutes, or until the filling is set and the top is golden.

I love to eat savoury tarts witha simple salad, and it definitely works well here.  Bon appétit!

-Sitelle

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For our final pi day celebration today, we offer you a savoury quiche, one of Sitelle’s specials.  This is perfect for any meal of the day, with the delicious cheese and veggies adding personality to the quiche.

And so, we offer you our Pi Day in a nutshell (well, aside from the other two pies):

We ate a few eggs along the way… (the recycling bin had 4 egg cartons by the end of our adventuring)

To quote our dear roomate and friend on our Pi Day activities: “that’s an insane amount of eggs you two used. You guys are like Michael Phelps”.

Higher compliments could not have been given!  We hope you love and indulge in Pi Day as much as we do!

Ingredients – 1 large quiche

-1 quantity savoury pastry crust (*https://gourmeh.wordpress.com/2011/03/14/savoury-pastry-crust/)
-4-5  large eggs (depends on size of dish and how many eggs you have)
-1 cup whipping or sour cream
-2 cups grated Emmenthal or Gruyère cheese
-1 cup red pepper julienne
-1 zucchini, cut 3/4 cm rounds
-1 cup broccoli florets
-1/2 cup green onions or shallots, diced
-1/2 tsp nutmeg
-1/4 tsp salt (and more to taste)
-1 Tbsp parsley, finely minced
-1/2 tsp paprika (optional)
-black pepper, to taste

Directions

Chop the vegetables and grate the cheese, and set aside.  Prepare the savoury crust, then roll it out and place in a buttered pie or fluted quiche dish.  Prick it with a fork.  Preheat the oven to 375F.

In a medium bowl, crack the eggs, and whisk in the cream.  Add the onion, nutmeg, salt, pepper, and parsley.  Arrange the veggies on the crust, and pour the egg mixture over top.  There should not be too thick a layer of egg mixture.  Once it has been spread out (I usually gently shake the whole thing to spread it), sprinkle the cheese over top, and the paprika.

Bake in the oven until it is set, approximately 25 minutes.  This quiche is absolutely delicious with a green salad, and makes for absolutely amazing lunches the next day.  Happy Pi Day!

-Catherine and Sitelle

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I like reading cookbooks for fun.  I’ve been doing this since I was little – I even looked at the pictures before I could read.  This has resulted in a huge repertoire of cooking information, including about 10 different ways of making omelettes.  Eventually, I’ll post them all.  For now though, I’m focusing on a recipe I learned from Julia Child’s Mastering the Art of French Cooking. This is also the same style of omelettes they make at La Mère Poulard at the Mt. St. Michel in France where the cooks actually create rhythms while beating the eggs in large copper bowls.

I love that omelettes can be eaten for breakfast, lunch, or dinner, depending on the mood, the time the craving strikes, and what I have to accompany them.  They are never boring because so many different varieties exist.

On the topic of omelettes, I figured I’d also weigh in with an interesting fact about eggs.  Eggs are truly the perfect protein for humans.  Different types of protein (lamb, chicken, beans, or lentils, for example) have different amounts of specific amino acids needed by humans.  Humans also need specific types of amino acids in specific ratios, and the egg happens to have the closest thing to the perfect ratio of amino acids to nourish a human at least for its protein requirement.  How cool is that?  Eggs were, until recently, used as the standard against which to measure the quality of other proteins relative to what humans need.  It has between 90 and 99% of the perfect match with human amino acid needs.  A “perfect artificial standard” has since been created, retiring the egg from its standard position, but its composition should nonetheless be remembered.

Ingredients – 2 servings

-3 large eggs
-1 Tbsp salted butter
-1/2 cup grated cheese of your choice – in this case cheddar

Directions

Whisk the eggs together, beating vigorously until they tripple in volume.  That is the key step, according to Julia Child.  I’d never done this before myself, and I was pleasantly surprised by the outcome.  This takes between 4-8 minutes, depending on your level of experience or use of an electric beater.  In an oven-proof frying pan, heat the butter.  Once it is bubbly, pour over the frothy egg mixture.  Let it cook over medium-low heat, until the edges are golden.  Preheat the broiler at maximum.  When the mixture is mostly solid, sprinkle the grated cheese over top, careful to spread it out and not to put too much in.  Place this under the broiler for 1-3 minutes, depending on the strength of the broiler, until it puffs up more, and is golden on top.  Serve over fresh toast, home-fries, or whatever you like to have omelettes on!  Just a note – hold the salt and pepper until you’ve tried it – I don’t even think this omelette needs anything, except perhaps a few snipped chives from the garden if it is that kind of day.

-Sitelle

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