Spring Omelet with Asparagus and Peas

June 14, 2016 by Laura Messersmith in Cooking

When life picks up its pace and it seems like there isn’t a moment to spare in between packing and unpacking for the next adventure there’s still an important question to answer: what’s for dinner? Lately the answer has been eggs – plain scrambled, fried on avocado toast, and when the planets align to make a trip to the grocery store also this Spring Vegetable Omelet.

Thank the good Lord for a main dish that can be on the table in less than 20 minutes, and still checks all the boxes for fresh, delicious, and healthy. Serve with a slice or two of whole grain – cut into golden toast soldiers if you please – and this could be breakfast, lunch, dinner or any meal in between.

Spring Omelet with Asparagus and Peas (serves 2)

Ingredients:
8 stalks asparagus
1/2 cup English peas, shelled
2 tablespoons unsalted butter
2 tablespoons olive oil
5 eggs
3 tablespoons whole milk
1 tablespoon grated parmesan cheese
2 tablespoons minced chives
kosher salt
black pepper

Instructions:
Pre heat the oven to 350 degrees F.

Cut the asparagus spears into 1/2 inch lengths discarding the tough, woody ends. In a medium oven-safe sauté pan (8 or 10 inches), melt the butter and olive oil together. Add the asparagus and peas and cook over medium heat for 3-4 minutes until the asparagus is tender. Season with salt and pepper.

While the vegetables cook, whisk together the eggs and milk in a medium bowl, finely mince the chives, and grate the parmesan cheese.

Using a slotted spoon, remove the vegetables from the pan and set aside leaving the remaining butter and olive oil in the pan. Turn off the heat and pour the eggs into the warm pan. Scatter the parmesan cheese and half the minced chives over the eggs along with a sprinkle of salt and pepper.

Spread the asparagus and peas over the top of the eggs and immediately move the pan to the hot oven. Bake for 7-8 minutes until the eggs are firm at the edges, but the center of the omelet remains soft set.

Use a fish spatula to loosen the omelet from the pan and serve immediately with topped with a sprinkle of the reserved chives.

Inspired by Ina Garten’s Country French Omelet and Saveur Magazine’s Brown Butter Peas and Mint Omelette

Small Kitchen Friendly?
You know it. I used a medium oven-safe sauté pan, small mixing bowl, medium cutting board, chef’s knife, microplane grater, and a fish spatula. That’s it!

Country French Omelet

December 03, 2015 by Laura Messersmith in Cooking with the Contessa

Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen. The catch? This is my version of cooking school and I’m making these recipes for the first time. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa!

Episode: “Post Cards from Paris”

The Set-up: Ina and Jeffrey are channeling their trips to Paris via a French-themedstaycation.

The Menu: Country French Omelet, Double Hot Chocolate, Veal Chops with Roquefort Butter, Potato Basil Puree

0:47 – Ina and Jeffrey’s routine when they go to Paris is to drop their bags and go immediately to Café Varenne for the Country French Omelet. Sounds good to me!

1:02 – The recipe starts with sautéing thick-cut bacon (or lardon if you have access).

2:30 – Then the potatoes are cooked in the rendered bacon fat and I’m in heaven already.

3:18 – Ina says she hates making individual omelets, but this one is big enough for two so it works perfectly.

4:21 – Now that the bacon and potatoes are both cooked the egg goes into the pan and the filling is added back in. This seems like a hybrid of an omelet and a frittata, which is perfect in my book – no flipping required!

5:39 – Jeffrey arrives on the scene just as the omelet comes out of the oven and he correctly identifies the inspiration. Good memory! Now to divide the responsibilities on grilling & shopping, neither of which are his strong suit…

6:23 – At least he has a delicious breakfast to fortify himself for the day, and this might be the simplest recipe that involves actual cooking I’ve seen on this show.

9:42 – Moving onto the Potato Basil Puree. Pro Tip #1: involves blanching and shocking the fresh basil will help set the bright green color. Tricky.

10:17 – Now a little trip down memory lane to visit the Bistrot de Paris where potato puree is standard issue with many dishes.

11:29 – Pro Tip #2: Use an electric hand mixer to get really light, fluffy mashed potatoes.

12:03 – Only Ina could mix pale green cream into mashed potatoes and not have the entire bowl look like pea soup.

13:44 – Jeffrey is off to the wine shop to get advice from Jack on what to pair with their dinner. Jack suggests several from the Rhone valley and Jeffrey chooses the one that shares its name with the Marché de Raspail- Ina’s favorite Parisian market. Great job.

14:55 – The main course comes from Ina’s go-to butcher, Guilhien Jean-Bernard on the Rue de Bac, where she often buys veal chops.

18:26 – Ina says this is meant to be a day-off, but how can that be when there’s a camera crew around? Best not to look to hard at the logic.

19:40 – Anyway, she’s out in the backyard grilling the Veal Chops with Roquefort Butter, while Jeffrey tries to redeem his reputation as a bad shopper by picking up a lovely surprise: apple tatin just like the one they have at Café de Flore. He’s so sweet!

20:15 – Pro Tip #3: if making a sauce is too much trouble, use a compound or flavored butter instead and put a piece or two on top of the grilled chops.

21:38 – Ina says she does several different kinds of compound butter, white truffle for a special occasion or mustard butter too.

22:59 – While Ina puts the finishing touches on the veal chops Jeffrey secrets the apple tatin in the pantry until it’s time for the big reveal.

23:12 – Dinner on the terrace as they channel Café de Flore, even more so when Jeffrey brings out dessert. They’re adorable!

26:35 – Switching gears to Ask Ina. Deborah is baking brie in puff pastry, but isn’t sure whether to remove the rind. Ina says the rind is edible, but recommends whole wheel of Camembert rather than a wedge of brie since it’s neater when baked.

27:41 – Andy is having a rough time with his coq au vin, it turns purple! Ina manages to tell him nicely that that’s what it’s supposed to look like thanks to the red wine.

28:24 – Chris is hoping for some recommendations on Parisian food markets. Ina says she loves the Marché de Raspail and La Grande Epicierie in Le Bon Marché department store.

29:50 – Alice is desperate for a recipe that will make hot chocolate like Angelina’s in the Rue de Rivoli. Ina has a suggestion Double Hot Chocolate for how to make it at home. Jeffrey reaps the spoils of the recipe demonstration. Winning!

Final Thoughts:
I love the idea of basing a menu around cafes they’ve visited in Paris, what a great way to relive a trip!

All of these recipes are quite simple, but perfectly highlight the ingredients.

I wonder if the Gartens need a helper on their next trip….?

Lessons Learned:
Is it nuts that I’ve never made an omelet? I’m not sure that this Country French Omelet fully counts, but at least I’m on the right track. Here’s what I learned…

Bacon – I’d recommend dicing the bacon a little larger than you’d think, somewhere between 1/3” – 1/2" inch wide across each strip is about right, since it will shrink a bit as it cooks.

Potatoes – Bless Ina for the skins-on note, no peeling required! Just make sure to dice them all about the same size. I’d recommend a small cubes about 1/3” square so that they’ll cook all the way through without burning on the outside. Remember all your sautéing lessons and resist the urge to crowd the pan. For this recipe a medium potato (baseball-ish sized) will fit nicely in a 10” sauté pan.

Cook Time – I made an individual portion with about half the called for potatoes and bacon; using 3 eggs in an 8” stainless steel sauté pan. Because the portion was a bit smaller I started the assembled omelet in the oven for 6 minutes, at about 7 minutes it was 90% set so I took it out assuming that the eggs would continue to cook a little as I snipped the chives. If you like your eggs fully set you’ll likely need to add 1-2 minutes to the overall suggested cooking time.

Omelet Plating – I was convinced that I’d be scraping this omelet out of the pan cursing eggs for being so darn sticky, but amazingly it came right out with very little help from the spatula needed. The combined power of bacon fat, olive oil, and butter I suppose– which PS: makes the bottom of the omelet incredibly delicious.

Small Kitchen Friendly?
1,000% This recipe is perfect for anyone with limited cooking equipment/space. I used an 8” stainless steel sauté pan (use a 10 inch if you’re making the full recipe), a medium cutting board, chef’s knife, small bowl, a table fork, and fish spatula.

The Verdict:
Ina’s Country French Omelet is one of those recipes that’s greater than the sum of it’s parts and elevates all of the ingredients. This is the type of recipe that’s perfect anytime of day – a little toast & jam at breakfast, maybe a small side salad at lunch, add a toasted tartine with Gruyere at dinner and it’s a meal. The fact that the ingredients are so simple that you’re likely to have them on hand at any point means that you’re no more than 25 minutes away from a delicious meal. Just the kind of effort most of us have at this busy time of year. Let all the choirs of angels sing!

Brussels Sprout, Bacon & Gruyère Frittata

October 08, 2015 by Laura Messersmith in Cooking

When I first spotted this frittata from Food + Wine magazine on Pinterest I knew immediately that I had to make it for Mike. Its combination of Brussels sprouts, bacon, and Gruyère cheese is nearly all of his favorite foods in one convenient (and easy!) recipe.

If you’re like me and never seem to have an oven-safe skillet quiiite large enough to hold the veggies and the eggs, then my adaptation which requires no skillet at all will hopefully be a Godsend. The outcome is the same and possibly even better due to the magic of the roasted sprouts and the lack of spattering stovetop bacon grease, always a win in my book.

This recipe is just begging to be made some hairy weeknight when dinner requires a dish both comforting and sustaining. Or, for Sunday brunch when something slightly more elegant than classic scrambled is called for, and you’re looking to incorporate some leafy greens under a welcoming blanket of egg and cheese.

Brussels Sprout, Bacon & Gruyère Frittata (serves 4-6)

Ingredients:
1/2 pound (5 strips) thick-cut bacon
3/4 pound brussels sprouts, halved and sliced 1/4 inch thick
2 shallots, halved and thinly sliced
1 cup (1/4 pound) shredded Gruyère cheese
8 large eggs
2 tablespoons whole milk
1/4 cup snipped chives
Kosher salt
Freshly ground pepper
Extra virgin olive oil

Instructions:
re-heat the oven to 350 degrees F.

Prep the Brussels sprouts by trimming the ends and slicing them vertically in 1/4 pieces. Line a rimmed baking sheet with parchment paper and spread the Brussels sprouts in a single layer. Drizzle with 2 teaspoons extra virgin olive oil and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Roast in a 350 degree oven for 10 minutes, then turn with a spatula and add in the thinly sliced shallots. Continue to roast for another 7-10 minutes until the sprouts are crisp-tender and just beginning to brown and the shallots are softened.

Meanwhile, line a second rimmed baking sheet with foil and lay the strips of bacon in a single layer. Bake in a 350 degree oven for 20-25 minutes turning halfway through until the bacon is crisp. Drain and cool on a paper towel-lined plate, then roughly chop into 1/4 inch strips.

In a large bowl, beat the eggs with the milk, 1 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the shredded gruyere and snipped chives.

Lightly coat an 8” pie plate with non stick spray. Layer the Brussels sprouts and bacon, then pour the egg mixture over the top. Bake the frittata for 25-30 minutes, until the center is just set. Run a rubber spatula around the edge of the frittata and slide it onto a serving plate, then cut it into 6 pieces and serve.

Re-written and adapted from Food + Wine’s Brussels Sprout, Bacon and Gruyère Frittata by Justin Chapple.

Small Kitchen Friendly?
100%. All you need is two rimmed baking sheets (you can get away with one if necessary by lining it with parchment and re-using it for the bacon), a medium cutting board, chef’s knife, 8” pie plate, medium mixing bowl, dinner plate, rubber spatula, liquid measuring cup, and measuring spoons. Aluminum foil, parchment paper, and paper towels will make clean up much simpler.

The Verdict:
The number one way I can tell if Mike likes something is when he’s willing to eat it more than one day in a row. The other mark of success is when I wish I had thought of it first, hat tip to you Mr. Chapple. In that case Brussels Sprout, Bacon and Gruyère Frittata is a total winner. The sprouts are perfectly complimented by the creaminess of the egg and cheese mixture, and the crunchy salty bacon. Definitely keeping this one in mind as winter approaches and sprouts become a go-to menu item.

Baked Eggs & Baby Spinach

August 07, 2015 by Laura Messersmith in Cooking

Need some inspiration to eat more vegetables? Step 1: buy lots of greens. Step 2: realize you’re going out of town for four days virtually guaranteeing a box of baby spinach sludge when you return. Step 3: begin searching frantically for recipes that call for an epic amount of baby spinach, but won’t leave leftovers. Step 4: discover that Smitten Kitchen has you covered, breathe deep sigh of relief.

I genuinely like leafy greens, Brussels sprouts, broccoli, etc., but they don’t often make an appearance on my breakfast table. So, when I read Deb Perelman’s recipe in the Smitten Kitchen Cookbook for Eggs, Greens, and Hollandaise I was struck by its brilliance and simplicity. What a great way to incorporate some wonderfully healthy greens (and use them up before they go gunky) in a way that makes them seem indulgent with just the addition of a perfectly soft egg cooked on top.

Deb’s recipe was super straightforward and I’m sure this dish would be delightful with hollandaise if that’s your jam, but I’ve pretty much never met a recipe I couldn’t further simplify with laziness and lack of time. This version captures the spirit, if not the letter, of the law.

Baked Eggs & Greens (serves 4)

Ingredients:
1 1/2 pounds fresh baby spinach leaves
1/4 cup (1 large) finely diced shallot
1 1/2 teaspoons (2 cloves) minced garlic
4 large eggs
4 tablespoons softened butter
1 tablespoon olive oil
Kosher salt
Ground black pepper
Red pepper flakes (optional)

Instructions:
Pre heat the oven to 375 degrees F. Next, prepare four individual sized ramekins by brushing the inside of each one with approximately 1/2 tablespoon softened butter. Set aside.

In a large sauté pan melt together 2 tablespoons of butter and 1 tablespoon of olive oil. Add the shallot and sauté for 4-5 minutes before adding the minced garlic. Sauté for another minute before adding the fresh spinach a few handfuls at a time. Allow the spinach to wilt a bit before adding more turning the leaves with tongs to coat them with the shallots and garlic. Season with 1 teaspoon kosher salt and 1/3 teaspoon ground black pepper.

When all of the greens are cooked and the liquid released has evaporated, divide them evenly among the ramekins making a shallow divot in the center. Carefully crack one egg into each ramekin taking care not to break the yolk.

Bake at 375 degrees F. for 10-12 minutes until the whites have set and the yolk is just beginning to thicken.

Sprinkle with kosher salt, ground black pepper and/or red pepper flakes as your palate directs. Serve immediately with toast cut into long strips.

Inspired by and adapted from Greens, Eggs and Hollandaise by Deb Perelman in the Smitten Kitchen Cookbook (page 33). Similar recipe here.

Small Kitchen Friendly?
Yes indeed! I needed 4 ramekins (mine are 7 ounces), a pastry brush to spread the butter, a small cutting board, chef’s knife, and large non-stick sauté pan. Measuring spoons, tongs, and a rubber spatula round out the kit.

The Verdict:
Baked Eggs & Greens is a deceptive dish - the ingredients are so simple, the preparation is straight forward, and yet the results are so delicious you might be surprised how many leafy greens you’ll gladly consume. Picture it: tender spinach rich with shallots and garlic tucked under a blanket of soft egg, served with crisp toast soldiers perfect for dipping. Even better? The eggs and greens come together so quickly that it doesn’t have to be a special occasion to make this.