Read The Epicurious Cookbook Online
Authors: Tanya Steel
The Epicurious Cookbook (33 page)
kitchen sink frittata
What makes this frittata so easy, according to Epicurious member
Carla Joy Zambelli
of Haverford, Pennsylvania, is that there’s practically no shopping required. The frittata can be made with whatever produce you have on hand. Some easy add-ins include caramelized onions, mushrooms, diced kale, or collards. “It’s an Italian version of a quiche—just without the fuss and crust,” she says. Served with a lightly dressed arugula salad, it makes for a perfect start—or finish—to the day.
Carla Joy Zambelli
of Haverford, Pennsylvania, is that there’s practically no shopping required. The frittata can be made with whatever produce you have on hand. Some easy add-ins include caramelized onions, mushrooms, diced kale, or collards. “It’s an Italian version of a quiche—just without the fuss and crust,” she says. Served with a lightly dressed arugula salad, it makes for a perfect start—or finish—to the day.
YIELD: MAKES 4 SERVINGS
8 large eggs
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 tablespoon heavy cream or half-and-half
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons unsalted butter or extra-virgin olive oil
1½ cups thinly sliced raw vegetables, such as cremini mushrooms, bell peppers, and onions
1 cup cooked crumbled bacon, diced ham, or chopped sausage
½ cup diced cooked potato
2 tablespoons finely chopped fresh basil or flat-leaf parsley
4 ounces whole-milk mozzarella cheese, freshly grated
1 large plum tomato, diced
1.
Preheat the oven to 400°F.
Preheat the oven to 400°F.
2.
In a medium bowl, whisk together the eggs, cheese, cream, salt, and pepper.
In a medium bowl, whisk together the eggs, cheese, cream, salt, and pepper.
3.
In a 9- or 10-inch cast-iron pan over moderate heat, heat the butter until hot but not smoking. Add the sliced vegetables and sauté, stirring occasionally, until crisp-tender, about 3 minutes. Add the bacon and potato, and sauté, stirring occasionally, for 1 minute. Add the egg mixture and scramble for 3 to 4 minutes. Stir in the basil and then spread the egg mixture evenly in the pan.
In a 9- or 10-inch cast-iron pan over moderate heat, heat the butter until hot but not smoking. Add the sliced vegetables and sauté, stirring occasionally, until crisp-tender, about 3 minutes. Add the bacon and potato, and sauté, stirring occasionally, for 1 minute. Add the egg mixture and scramble for 3 to 4 minutes. Stir in the basil and then spread the egg mixture evenly in the pan.
4.
Sprinkle the mozzarella and tomato on top, season with salt and pepper, and transfer the pan to the oven. Bake until the eggs are set and the cheese is melted, about 8 minutes. Cut into wedges to serve.
Sprinkle the mozzarella and tomato on top, season with salt and pepper, and transfer the pan to the oven. Bake until the eggs are set and the cheese is melted, about 8 minutes. Cut into wedges to serve.
Look at the origins of pizza: It was created by Italian cooks to use what was at hand to create a meal. I view frittatas similarly. I love eggs, and when you want to jazz it up once in a while and not waste ingredients already in your kitchen, frittatas do that!
—Carla Joy Zambelli
Open-Faced Bacon and Egg Sandwiches with Arugula
open-faced bacon and
egg sandwiches
with arugula
egg sandwiches
with arugula
Leave it to bad-boy bacon to show no-nonsense arugula a good time. This savory treat towers with layers of flavor and texture, from the deliciously runny yolks melding with the cool tomato and tangy vinaigrette, to the chewy bacon and crisp Italian bread. Add breakfast potatoes for a nice Sunday morning brunch.
YIELD: MAKES 2 SERVINGS
5 bacon slices, halved crosswise
1 (4-inch) square ciabatta bread or focaccia, halved horizontally
3 tablespoons olive oil
4 large thin tomato slices
1 small shallot, chopped
½ tablespoon white-wine vinegar
1 cup (packed) arugula
2 large eggs
Parmesan cheese shavings, for serving
1.
Cook the bacon in a heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.
Cook the bacon in a heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.
2.
Wipe out skillet. Brush the cut sides of the bread with 1 tablespoon oil. Place the bread cut side down in the skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of the bacon, then 2 tomato slices.
Wipe out skillet. Brush the cut sides of the bread with 1 tablespoon oil. Place the bread cut side down in the skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of the bacon, then 2 tomato slices.
3.
Whisk 1 tablespoon of oil, the shallot, and vinegar in a medium bowl to blend. Season the dressing with salt and pepper. Add the arugula and toss to coat.
Whisk 1 tablespoon of oil, the shallot, and vinegar in a medium bowl to blend. Season the dressing with salt and pepper. Add the arugula and toss to coat.
4.
Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Crack the eggs into the skillet. Sprinkle with salt and pepper. Cook until the whites are set and the yolks are cooked as desired. Top each bread stack with arugula, egg, and cheese.
Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Crack the eggs into the skillet. Sprinkle with salt and pepper. Cook until the whites are set and the yolks are cooked as desired. Top each bread stack with arugula, egg, and cheese.
“Used leftover challah, and added a bit of fresh mozzarella on top of the warm bread. The best breakfast ever.”
Obecca, Albuquerque, New Mexico
mushroom
and fontina quiche
and fontina quiche
Quiche is a culinary workhorse—a great dish to have in your repertoire. Enjoy it on its own for breakfast or brunch, or pair it with a simple green salad, and you’ve got yourself a satisfying supper. And since it can be baked in advance and served warm or at room temperature, quiche is ideal for gatherings. This vegetarian rendition is packed with earthy mushrooms. Not a fan of fontina? Gruyère, Emmental, Provolone, and Gouda make excellent substitutes. And if you prefer a lighter quiche, skip the half-and-half and use whole milk instead.
YIELD: MAKES 8 SERVINGS
1 refrigerated pie crust (half of a 15-ounce package)
2 tablespoons (¼ stick) unsalted butter
⅔ cup chopped shallots (about 3 medium)
5 cups (12 to 14 ounces) sliced assorted fresh mushrooms (such as chanterelle, stemmed shiitake, oyster, cremini, and button), large mushrooms halved
4 large eggs
⅔ cup half-and-half
⅓ cup whole milk
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon freshly grated or ground nutmeg
1½ cups (packed) coarsely grated fontina cheese (about 7 ounces)
Special equipment: 9-inch deep-dish glass pie dish
1.
Preheat the oven to 450°F. Unroll the crust completely and press firmly onto the bottom and up the sides of the pie dish. Bake until light golden brown, pressing on the sides of the crust with the back of a spoon if the crust begins to slide down the sides of dish, about 17 minutes. Reduce the oven temperature to 325°F.
Preheat the oven to 450°F. Unroll the crust completely and press firmly onto the bottom and up the sides of the pie dish. Bake until light golden brown, pressing on the sides of the crust with the back of a spoon if the crust begins to slide down the sides of dish, about 17 minutes. Reduce the oven temperature to 325°F.
2.
Melt the butter in a heavy large skillet over medium-high heat. Add the shallots and sauté until beginning to soften, about 2 minutes. Add the mushrooms, sprinkle with salt and pepper, and sauté until tender and beginning to brown, about 8 minutes. Transfer to a plate; spread out to cool slightly.
Melt the butter in a heavy large skillet over medium-high heat. Add the shallots and sauté until beginning to soften, about 2 minutes. Add the mushrooms, sprinkle with salt and pepper, and sauté until tender and beginning to brown, about 8 minutes. Transfer to a plate; spread out to cool slightly.
3.
Whisk the eggs, half-and-half, milk, salt, pepper, and nutmeg in a large bowl to blend. Stir in 1 cup fontina cheese and sautéed mushrooms. Pour the filling into the crust. Sprinkle the remaining ½ cup cheese over the quiche.
Whisk the eggs, half-and-half, milk, salt, pepper, and nutmeg in a large bowl to blend. Stir in 1 cup fontina cheese and sautéed mushrooms. Pour the filling into the crust. Sprinkle the remaining ½ cup cheese over the quiche.
4.
Bake the quiche until puffed, golden brown, and just set in the center, about 45 minutes. Cool 30 minutes. Cut into wedges to serve.
Bake the quiche until puffed, golden brown, and just set in the center, about 45 minutes. Cool 30 minutes. Cut into wedges to serve.
“I just use baby portobello mushrooms and follow the recipe exactly. You can sauté your mushrooms the night before if you are making it for breakfast.”
hannarose
Banana Bread with Chocolate Chips and Walnuts
banana bread
with chocolate chips and walnuts
with chocolate chips and walnuts
Epicurious member
Marsha Klein
of Barrington, Rhode Island, shared her everything-but-the-kitchen-sink banana bread with our community, and it quickly became popular. Toasted walnuts and chocolate chips add texture, but this flexible recipe can easily be adapted to a baker’s whim. The chocolate-averse can substitute dried fruit—golden raisins or blueberries—for the chips; the nut-allergic, shredded coconut; the health-conscious, white whole-wheat flour.
Marsha Klein
of Barrington, Rhode Island, shared her everything-but-the-kitchen-sink banana bread with our community, and it quickly became popular. Toasted walnuts and chocolate chips add texture, but this flexible recipe can easily be adapted to a baker’s whim. The chocolate-averse can substitute dried fruit—golden raisins or blueberries—for the chips; the nut-allergic, shredded coconut; the health-conscious, white whole-wheat flour.
YIELD: MAKES 1 (9-INCH) LOAF
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¾ cup semisweet chocolate chips
¾ cup walnuts, toasted and chopped
½ cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 cup mashed ripe bananas
2 tablespoons fresh lemon juice
1½ teaspoons vanilla extract
1.
Preheat the oven to 350°F. Butter and flour a 9 by 5-inch metal loaf pan. Whisk the flour, baking soda, baking powder, and salt in a medium bowl to blend. Combine the chocolate chips and walnuts in a small bowl; add 1 tablespoon of the flour mixture and toss to coat.
Preheat the oven to 350°F. Butter and flour a 9 by 5-inch metal loaf pan. Whisk the flour, baking soda, baking powder, and salt in a medium bowl to blend. Combine the chocolate chips and walnuts in a small bowl; add 1 tablespoon of the flour mixture and toss to coat.
2.
In a stand mixer, beat the butter in a large bowl until fluffy. Gradually add the sugar, beating until well blended. Beat in the eggs 1 at a time. Beat in the mashed bananas, lemon juice, and vanilla. Beat in flour mixture.
In a stand mixer, beat the butter in a large bowl until fluffy. Gradually add the sugar, beating until well blended. Beat in the eggs 1 at a time. Beat in the mashed bananas, lemon juice, and vanilla. Beat in flour mixture.
3.
Spoon one-third of the batter into the prepared pan. Sprinkle with half of the chocolate-chip and nut mixture. Spoon another one-third of batter into the pan. Sprinkle with the remaining nut mixture. Cover with the remaining one-third batter. Run a knife through the batter in a zigzag pattern.
Spoon one-third of the batter into the prepared pan. Sprinkle with half of the chocolate-chip and nut mixture. Spoon another one-third of batter into the pan. Sprinkle with the remaining nut mixture. Cover with the remaining one-third batter. Run a knife through the batter in a zigzag pattern.
4.
Bake the bread until a tester inserted into the center comes out clean, about 1 hour and 5 minutes. Turn out onto a rack and cool.
Bake the bread until a tester inserted into the center comes out clean, about 1 hour and 5 minutes. Turn out onto a rack and cool.
“I’ve gotten great reviews for this recipe every time I’ve served it. You can adjust the sugar depending on how ripe the bananas are. (The riper fruits require less sugar.) I also like to use the huge chunks of chocolate chips instead of the morsels. It’s a very rich treat!”
A cook, Chicago, Illinois
crème brûlée
french toast
french toast
Admittedly, the notion of crème brûlée might seem a bit much in the morning, but when coupled with French toast, it creates a whole new dish that is nothing short of brunch brilliance. Originally from the Inn at Sunrise Point in Camden, Maine, it makes for the ideal breakfast treat or a potluck pleaser of a dessert (one that can be assembled the night before). To make it kid-friendly, replace the Grand Marnier with the same amount of orange juice. And for a slightly healthier take, substitute whole-wheat challah and use 2% milk. Even then, you’ll have a hard time sharing it with others.
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