Saturday Beefcake Weekend Brunch Menu Redux
Brunch is one of those meals that can be elegant without being ridiculously so and it is usually relegated to the weekends, therefore it can be enjoyed at one's leisure. frittate, it seems should be a centerpiece. Both brunches and frittatas have entered the international culture as things to be thoroughly enjoyed. Here is the quintessential course on that kind of buffet ...
It is ever so slightly warmer here on the East Coast. We thought perhaps we would crank it up a bit with something very Italian and hot, hot, hot. The frittata ain't bad either.
Some good stuff from Ellie Krieger via Eat Smart.
It is, of course, accompanied by other good stuff just as munchable.
You need sustenance to handle these guys. Here follows a brunch torte.
Extra Virgin Olive Oil, one quarter cup
Swiss Chard, one kilo/two pounds, cooked, stems and rib discarded
Onion, large, one quarter inch slices
Garlic, two cloves, finely chopped
Sea Salt, one teaspoon
Black Pepper, one half teaspoon
Fettuccine, dried, one quarter pound/125 grams
Eggs, eight large
Milk, one cup (whole milk)
Mascarpone, two thirds cup/130 grams/five ounces
Fontina 250 grams/half pound, discard rind and cut into half inch cubes
Oven, preheated to 375F
1. Once the chard is cooked, reserve the water, adjust the salt and cook the chard in the same water.
2. Cook the onion in a large heavy skillet until golden brown, stirring constantly and then add garlic cook and stir for about a minute.
3. Add the chard with half teaspoon salt and and quarter teaspoon pepper. Remove from heat and cool.
4. Toss cooked, drained fettuccine wiht remaining oil.
5. Blend the eggs, milk, mascarpone, remaining salt, one quarter teaspoon pepper until smooth.
6. Stir, chard, pasta, fontina and egg mixture together thoroughly.
7. Pour it all into a greased springform pan.
8. Bake for fifty to sixty minutes until top is golden brown.
9. Cool in the pan on a rack for about ten minutes
There is nothing more savory and delightful than a brunch buffet done well. This torte along with all the other delectables is quite the main course. You will find more than enough to add to that variety in this link. No need to speak of the spice of life with those recipes and pictures in that link. The four young men here also attest to that. Life really is a banquet like Mame said. She added that most poor suckers are starving. We're doing are part here to invite y'all to the table, n'est-ce pas?
Frittata alla Giovanni
500 grams of cooked thin spaghetti
6 eggs
Milk or Cream
Olive Oil
Grated lemon peel
Nutmeg
Grated parmigiano, or Romano, or both
salt, pepper
(optional: anchovies and roasted peppers)
1. Saute the cooked pasta in a large skillet with olive oil
2. While the pasta is heating, the eggs need to whipped until frothy, adding salt and pepper to taste, a pinch of grated nutmeg and generous portions of both the cheese and the lemon peel.
3. Pour the egg mixture over the pasta and let it cook while tilting the skillet from side to side and making sure it doesn't stick to the sides.
4. This is the easiest way: when the bottom and sides are cooked, place the skillet under the broiler in order to brown the top.
5. The top can be garnished with either strips of anchovies or roasted red peppers
6. Of course, since it is a frittata and there are leftovers involved, it invites creativity. Culture is a creative and ongoing process.
500 grams of cooked thin spaghetti
6 eggs
Milk or Cream
Olive Oil
Grated lemon peel
Nutmeg
Grated parmigiano, or Romano, or both
salt, pepper
(optional: anchovies and roasted peppers)
1. Saute the cooked pasta in a large skillet with olive oil
2. While the pasta is heating, the eggs need to whipped until frothy, adding salt and pepper to taste, a pinch of grated nutmeg and generous portions of both the cheese and the lemon peel.
3. Pour the egg mixture over the pasta and let it cook while tilting the skillet from side to side and making sure it doesn't stick to the sides.
4. This is the easiest way: when the bottom and sides are cooked, place the skillet under the broiler in order to brown the top.
5. The top can be garnished with either strips of anchovies or roasted red peppers
6. Of course, since it is a frittata and there are leftovers involved, it invites creativity. Culture is a creative and ongoing process.
It is ever so slightly warmer here on the East Coast. We thought perhaps we would crank it up a bit with something very Italian and hot, hot, hot. The frittata ain't bad either.
Some good stuff from Ellie Krieger via Eat Smart.
It is, of course, accompanied by other good stuff just as munchable.
You need sustenance to handle these guys. Here follows a brunch torte.
Extra Virgin Olive Oil, one quarter cup
Swiss Chard, one kilo/two pounds, cooked, stems and rib discarded
Onion, large, one quarter inch slices
Garlic, two cloves, finely chopped
Sea Salt, one teaspoon
Black Pepper, one half teaspoon
Fettuccine, dried, one quarter pound/125 grams
Eggs, eight large
Milk, one cup (whole milk)
Mascarpone, two thirds cup/130 grams/five ounces
Fontina 250 grams/half pound, discard rind and cut into half inch cubes
Oven, preheated to 375F
1. Once the chard is cooked, reserve the water, adjust the salt and cook the chard in the same water.
2. Cook the onion in a large heavy skillet until golden brown, stirring constantly and then add garlic cook and stir for about a minute.
3. Add the chard with half teaspoon salt and and quarter teaspoon pepper. Remove from heat and cool.
4. Toss cooked, drained fettuccine wiht remaining oil.
5. Blend the eggs, milk, mascarpone, remaining salt, one quarter teaspoon pepper until smooth.
6. Stir, chard, pasta, fontina and egg mixture together thoroughly.
7. Pour it all into a greased springform pan.
8. Bake for fifty to sixty minutes until top is golden brown.
9. Cool in the pan on a rack for about ten minutes
There is nothing more savory and delightful than a brunch buffet done well. This torte along with all the other delectables is quite the main course. You will find more than enough to add to that variety in this link. No need to speak of the spice of life with those recipes and pictures in that link. The four young men here also attest to that. Life really is a banquet like Mame said. She added that most poor suckers are starving. We're doing are part here to invite y'all to the table, n'est-ce pas?
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