Mushroom Frittata with Cheddar, Green Onions, and Peas

A Frittata is an egg-based Italian dish similar to an omelet or a quiche. The beauty of a frittata, other than its delicate simplicity, is that it can be filled with just about anything. This is one of my favorites, with mushrooms, sharp cheddar cheese potatoes and peas. Fill up the middle with green onions, peas, potatoes, and fresh thyme. It's actually easier to make this frittata than to go out to eat – and that’s a beautiful thing.

Ingredients

• 6 large eggs
• 2 tbsp low-fat milk
• Salt and freshly ground black pepper
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper
• 2 tbsp unsalted butter
• 3 new potatoes, scrubbed and cut into 1/4-in/6-mm dice
• 4 green onions, white and tender green parts, thinly sliced
• 10 oz mushrooms of choice (I prefer shiitake)
• 2 garlic cloves, minced
• 1 tsp minced fresh thyme
• 1/2 cup frozen peas, thawed
• 1/2 cup sharp Cheddar cheese shredded (I prefer white cheddar)

Preparation

1. Preheat the broiler with the rack in the second position from the top.
2. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, a few grinds of pepper, the nutmeg, and cayenne.
3. In a 12-in ovenproof skillet over medium-high heat, melt the butter.
4. When the butter is melted and hot, add the potatoes and a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then, until they begin to soften, about 3 minutes.
5. Add the green onions, mushrooms, garlic, thyme, and another sprinkle of salt and pepper and continue to cook and stir until the mushrooms have given off their liquid and are dry, about 4 minutes.
6. Add the peas and cook until all of the veggies are tender and the peas are warmed through, another minute or two.
7. Taste and adjust the seasoning. Spread the filling evenly over the bottom of the pan and sprinkle the cheese over the top.
8. Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler and broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes.

**To test for doneness, press the center of the frittata lightly with your finger. If it feels firm, it's done.

9. Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools.

Serve the frittata hot or at room temperature with your favorite wine and hot baguette and bon appétit!

 

Smoked Salmon Smørrebrød

From chef Nicolaus Balla from Bar Tartine in San Francisco, these delicious Danish open-face sandwiches are perfect for a Mother's Day brunch!

 

 

 

 

 

Smørrebrød (pronounced smarbrot) or open-faced sandwiches originating in Denmark, only sound complicated. In fact, originally it simply meant 'bread and butter.' For this sandwich we lay down a sheet of creamy Horseradish sour cream on dense rye bread and top with smoked salmon, capers, radish and herbs - anything, really, except a second piece of bread :)

Ingredients

Horseradish sour cream:

• 1/2 cup mashed potatoes (optional)
• 1/2 cup sour cream
• 1 tablespoon finely grated peeled fresh horseradish
• 1 teaspoon chopped fresh dill
• 1 teaspoon chopped fresh flat-leaf parsley
•  2 tablespoons small capers
• 1 teaspoon fresh lemon juice
• Kosher salt, ground pepper

Assembly:

• 4 slices Danish rye or pumpernickel bread
• 8 ounces sliced smoked salmon
• 2 radishes, thinly sliced
• 2 tablespoons salmon or trout roe (optional)
• Dill sprigs and flat-leaf parsley leaves
• Kosher salt, ground pepper

Preparation

For horseradish sour cream:
Whisk potatoes, if using, sour cream, horseradish, dill, capers, parsley, and lemon juice in a small bowl; season with salt and pepper. 

For assembly:
Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper - and maybe a few more capers, yum! - and enjoy!

Hummus

Hummus is an ancient staple of the Middle East. Even though Arabs, Greeks and Israeli's lay claim to this delicacy, the earliest mention of hummus dates back to Egypt in the 13th century. When it comes to hummus today, most of us opt to buy it in the store rather than make it at home, but you can make it from scratch and it’ll be better than anything you can get in your local deli or specialty store. So go ahead, give it a shot – you’ll be surprised at how fast and easy it is and you will probably never buy store-bought again :)

INGREDIENTS

• Either a strong blender or food processor, I recommend the latter.
• One 15-ounce can garbanzo beans (chickpeas), rinsed (You don't have to shell them)
• 1 large lemon, juiced
• ¼  cup tahini (See recipe HERE!)
• 1 large garlic clove, minced
• 2 tablespoons olive oil, plus more for serving
• ¾  teaspoon fresh ground sea salt
• ½ - 1 teaspoon ground cumin
• 3 tablespoons water
• Dash of ground paprika for garnish (optional)

PREPARATION

·         The only thing you really need to follow strictly is the order in which you add ingredients to your food processor.

·         Add the tahini and lemon juice to the processor and blend for 1 minute, until smooth

·         Scrape down the sides and blend for another 30 seconds until creamy

·         Add the olive oil, minced garlic, cumin and salt and process for 30 seconds, scrape sides and bottom of bowl then process another 30-60 seconds.

·         Add ½ the chickpeas and blend for one full minute

·         Scrape down the sides, add the remaining half and blend another 2 minutes, until smooth (If the mixture is still chunky, add the water and blend until smooth)

·         Remove the finished product to a bowl, drizzle with 1-2 tablespoons EVOO and garnish with a sprinkle of paprika. 

      Serve with pita or flatbread and ‘bil hana wish shifa’! That’s bon appétit in Egyptian Arabic :)

 

* Store homemade hummus in an airtight container and refrigerate up to one week.