Cheddar Broccoli Frittata with Crispy Bacon

October 20, 2014 by Laura Messersmith in Cooking

Let’s be honest, cooking for breakfast presents different challenges than cooking for dinner and it’s not just the early hour (although that doesn’t help!) Cereal is my go-to when I’m by myself, but the Martha part of my brain won’t allow a stack of bowls and an assortment of boxes when we have guests. So, what to serve that will feel like a real, satisfying meal and get the day started right?

For me it’s frittata, which is basically a fancy word for breakfast casserole. Eggs + filling = an easy, crowd-pleasing, all-in-one dish. Even better? It’s adaptable to whatever you’re in the mood for or have on hand in the fridge.

In this case I kept it classic with cheddar and bacon for great flavor combined with roasted potatoes and bright green broccoli to add a little green to the mix. A little toast, fresh fruit, or a side salad and breakfast is served.

Cheddar Broccoli Frittata with Crispy Bacon (serves 6-8)

Ingredients:

4 cups (4-5 medium) peeled, diced white or Yukon gold potatoes
4 cups (2 crowns) broccoli florets
6 ounces grated cheddar
4 slices thick cut bacon
12 large eggs
1/2 cup 2% milk
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
Non-stick spray

Instructions:

Preheat the oven to 350 degrees F.

Peel and dice the potatoes into 1/2” cubes. Arrange the potatoes in a single layer on a sheet pan and drizzle with 2 tablespoons olive oil, sprinkle with 2 teaspoons kosher salt, and 1 teaspoon black pepper. Toss to evenly coat with the olive oil and seasonings. Roast in the oven for 30 – 35 minutes, turning halfway through, until lightly browned and easily pierced with a fork.

On another sheet pan arrange the strips of bacon. Place the sheet pan in the oven and cook for 15-20 minutes until crispy. Drain the cooked bacon on a paper towel lined plate and set aside until cooled. Then, dice into small pieces.

Meanwhile, trim the broccoli stems and cut the crowns into bite-sized florets. Grate the cheddar cheese and set aside. In a medium bowl, beat the eggs, milk, 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper.

Spray a 10” pie plate or 4 x 4 baking dish with non-stick spray and layer half the cooked potatoes and broccoli. Next, add half the grated cheddar and bacon pieces; repeat with the second half of the filling. Finally, pour the egg mixture over the top to cover the filling.

Bake for 50-60 minutes until the center is set and the top of the frittata is lightly browned. Serve immediately with toast points or side salad.

Small Kitchen Friendly:

Yes, absolutely. I used two sheet pans, a 10” pie plate, one medium cutting board, one chef’s knife, a medium bowl, box grater, vegetable peeler and measuring cups & spoons.

The Verdict:

Well, considering that there were only three of us and only about a quarter of the frittata remained when we were finished I’d say this one was a winner. It combines great breakfast flavors – eggs, bacon, and roasted potatoes – with more savory cheddar and broccoli to create a well balanced dish. I’d made this again for a brunch party or even for dinner.

Scouting: Salumeria Rosi

October 17, 2014 by Laura Messersmith in Scouting

Salumeria Rosi | Image: Laura Messersmith — **Salumeria Rosi** | Image: *Laura Messersmith*

We’ve lived in our neighborhood for more than a year and I’m still surprised by the hidden gems I’m just discovering. My excuse for missing Salumeria Rosi all this time is one that might only make sense to other city dwellers: I’ve literally passed its burgundy awnings and fragrant rosemary bushes hundreds of times, but on the subway headed to some other destination. It’s a ridiculous reason, I know, but I never knew it was there!

I finally got my act together earlier this week and stopped by the restaurant/market hybrid, which specializes in imported Italian products. The shop is named for the Rosi family and the preserved meats the family’s Parma-based company, Parmacotto, produces. I learned that salumi is a broad term for – essentially the Italian counterpart to French charcuterie - and can refer to everything from prosciutto and pancetta, to cappicola, salami, and mortadella.

As a start in my education I took home a small sampling of aged Prosciutto di Parma, soppressata dolce, and salame calabrese. I paired the slices of salty, sweet, and spicy salumi with creamy goat cheese, roasted red peppers, and of course some great semolina Italian bread I picked up from the bakery. Maybe next time with a slice or two of melon, if I can find a good one in the produce section?

Salumeria Rosi reminds me why New York is such a great city for food lovers. In addition to the variety of salumi options, the market also carries small plate accompaniments and garnishes like caponata, marinated artichoke hearts, and delicate breadsticks – one stop shopping for a gorgeous spread. An authentic slice of Parma right in my backyard anytime an Italian feast is called for.

Salumeria Rosi | 283 Amsterdam Avenue; New York, NY | Deli: Mon - Sun 11:00 am - close; Restaurant: Mon - Fri 12:00 pm - close, Sat & Sun 11:00 am - close

Filet of Beef au Poivre

October 15, 2014 by Laura Messersmith in Cooking with the Contessa

As inspiration for more adventurous culinary efforts I’m following along with Ina Garten, aka The Barefoot Contessa, in my tiny New York kitchen. Let’s see if I can keep up with the Contessa!

Episode: “Jeffrey’s Treat”

The Set-up: Mr. Garten landed a new book deal, so Ina is celebrating with a bistro dinner

The Menu: Whiskey Sours, Filet of Beef au Poivre, Matchstick Potatoes, Strawberry Tarts

0:59 – Ina says that the first thing she and Jeffrey want to do upon arrival in Paris is eat bread and pastries. This seems like a perfectly natural reaction.

1:10 – Bread baking is a total mystery to me, and French pastry isn’t too far behind… watching this Strawberry Tart process carefully.

2:23 – Pro Tip #1: Keep the flour, butter, shortening and water super cold.

3:17 – Ina also claims to be intimidated by pastry, which makes me feel a little better.

4:41 – Next, the pastry cream – milk is simmering; eggs, sugar and cornstarch are mixing. This reminds me a lot of the Lemon Curd Tart filling steps.

5:35 – Ina says that the cornstarch prevents the pastry cream from turning into scrambled eggs. Tricky!

6:44 – This is quite a process (mixing, heating, sieving, cooling) so you know if anyone ever makes homemade pastry cream that they really, really like you.

7:29 – Pastry shell time. Pro Tip #2: Roll pastry dough from the middle and never stretch it to fit – it just shrinks back during the baking process.

11:16 – The shells are done and the pastry cream has cooled, so now Ina is assembling the tarts and arranging strawberry halves on the top.

12:07 – Pro Tip #3: Glazing the berries and pastry cream with a thin layer of apricot jam keeps the moisture in and makes the tart glossy. Gorgeous.

13:42 – Ina says she developed a taste for Whiskey Sours because her father gave her the cherries from his drink. Funny, I learned to like Manhattans the same way. Cherries, a gateway to boozy drinks.

14:55 – She’s not messing around with these drinks – no powdered sour mix here, friends.

15:38 – We on a quick errand to pick up the steaks for Filet of Beef au Poivre and get Pro Tip#4 in the bargain. Bill the Butcher says to look for marbling and a darker red color when selecting a piece of meat.

20:26 – Back at the proverbial ranch to make Matchstick Potatoes which really are classic at a bistro.

21:45 – Ina rinses the slivered potatoes in water briefly before drying them on papertowels and frying in hot oil. She doesn’t say why, but Food + Wine mag says it removes starch that can keep the fries from getting crispy.

22:57 – While the fries stay warm in the oven Ina moves on to the main course: Filet of Beef au Poivre

23:30 – Filet mignon sautéed in butter? Yes, please!

24:19 – Now a pan sauce that reminds me a lot of recipes past like Chicken with Shallots, which was delicious!

27:05 – It’s cocktail hour! If I’m not mistaken I think that’s a jar of Silver Palate maraschino cherries (aka the best $7 bottle of cherries, ever.)

28:21 – We get a quick interlude over cocktails while Jeffrey wraps up his writing for the day. Something tells me the chapter fueled by Jack Daniels will be a great read.

29:11 – Finishing touches on the au poivre sauce and it’s time for a dinner of steak frites.

29:50 – Ina and Jeffrey make a great bargain – steak au poivre to begin and end each book, roast chicken in between. Sounds like an excellent deal.

Final Thoughts:

Next time I have a free afternoon with nothing but time I do want to try making those little tarts.

Ina may have a future as a mixologist with that beaker full of Whiskey Sours.

I love the idea of tradition-based celebratory meals – so far ours is pizza & champagne on our first/last nights in a new home…

Lessons Learned:

Cooking a good steak seems like something I should have mastered by now, but I’m always looking to improve my skills on this basic technique and with birthday season upon us it seemed like a good time to try making Filet of Beef au Poivre.

The trickiest part for me was getting the butter hot enough - I always worry that it will burn and that I’ll have to start over - to give the filets a nice brown sear. The next trickiest part is resisting the urge to move the steaks around or check them too soon – again, the exterior crust is the goal and that doesn’t form if the meat is shifted around.

Mike is happy on the rare side, but I usually like my steak closer to medium than rare and while the recipe says that the steaks should come out medium-rare, I find that I usually need to add a minute or two to Ina’s cooking times. Same deal here – I’d recommend a meat thermometer too if you’re unsure how close the internal temperature is.

Small Kitchen Friendly?

Yes, definitely. The most important item is a sauté pan with enough space for the steaks to have plenty of room. I used a medium pan for two filets, a small cutting board, chef’s knife, liquid measuring cup, and measuring spoons. I also needed a plate and aluminum foil for resting the meat.

The Verdict:

I made Filet of Beef au Poivre for Mike’s birthday with the filets I bought at Ottomanelli Bros and we were both really happy with the results. The au poivre sauce adds great flavor and if great steaks weren’t special enough it also ups the fancy-factor. We both love bitter greens like arugula and broccoli with beef, and since Brussels sprouts are one of Mike’s favorites I made Ina’s recipe for Balsamic Roasted Brussels Sprouts as a side dish. It holds it’s own while complimenting the filet. Highly recommend!

Apple Spice Coffee Cake

October 13, 2014 by Laura Messersmith in Cooking

In my world October = Apple Season, a time I look forward to every year as the season’s fresh crop of MacIntoshes, Cortlands, and Macouns make their way from tree to market. It’s a time of year that practically begs for cinnamon and ginger spiced baked goods and this one plays right into everything that’s best about apple season.

When my parents visited a few weeks ago they brought a basketful of Honeycrisp apples from Beak & Skiff, my favorite orchard Upstate. I love eating them just as they are, but I recently came across this column from Bon Appetit and learned that they’re good for baking too.

I remembered the Cherry & Blueberry Buckle I made over the summer and decided to see if I could adapt it into a more traditional coffee cake. As the name suggests, Honeycrisp are on the sweeter side and since the topping I was planning on has plenty of sugar too I knew I’d need a cake that would balance and compliment those two elements.

I decided that using Greek yogurt - in place of the classic sour cream - would be a great way to make really moist cake with just a hint of tartness and when Mike brought home a few cups of Chobani’s seasonal Apple Spice I knew we were in business.

A heads up on the batter – it looks like there won’t be enough that you’ll never mange a whole cake, let alone one with two “layers”. My advice is to use an off-set spatula or a butter knife to spread the batter like frosting over the bottom of the pan and later the apple layer. As the cake bakes the batter rises a little and surrounds the apples while the sugar and spice layer melts and crystalizes.

The resulting cake with its center layer of tender apples, and a crunchy, spicy, sugary crust is just what October ordered.

Spicy Apple Yogurt Cake (yield: one cake, serves 6-8 ppl)

Sugar & Spice Topping Ingredients:

1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/4" pieces

Cake Ingredients:

4 tablespoons (1/2 stick) room temperature unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
2 1/4 teaspoons baking powder
3/4 teaspoons kosher salt
2/3 cup sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup Chobani Apple Cinnamon Greek Yogurt
1/8 cup 2% or whole milk
3 cups (2 medium apples) apple, peeled, thinly sliced

Special Tools:

9” spring form pan
parchment paper

Sugar & Spice Topping Instructions:

In a medium bowl, stir together sugar, flour, cinnamon, cardamom, ginger, and salt. Add diced butter and combine with your fingers until mixture comes together to form a texture like damp sand; refrigerate until needed.

Cake Instructions:

Preheat oven to 350°. To prepare the pan butter the inside of a 9” spring form cake pan and place a disk of parchment paper cut to size in the bottom. Butter the parchment paper and lightly dust the interior of the pan with flour. Tap out any excess flour.

In a small bowl, whisk together baking powder, salt, and flour. Set aside.

Next, in a medium bowl, beat sugar and room temperature butter using an electric mixer on high speed until very light and fluffy, about 3 minutes. Beat in the egg and vanilla just to combine, about 2 minutes.

Reduce speed to low and add dry ingredients in stages until just mixed. Last, in a liquid measuring cup whisk together Chobani Apple Cinnamon Greek Yogurt and milk and then mix into batter just to combine. The resulting batter consistency will be like thick frosting.

Peel, core, and cut two medium Honeycrisp apple into half, then thinly slice, about 1/8” thick.

Spoon half batter into prepared pan and spread evenly with a butter knife or off-set spatula. Next arrange the apple slices to cover the bottom layer of batter – if the apples are very juicy sprinkle with a tablespoon of flour. Top with the second half of the batter spread it evenly across the apples. Place the cake pan on a rimmed baking sheet and evenly crumble the chilled sugar and spice mixture over the top.

Bake until the sugar and spice is golden brown and a cake tester inserted into the center comes out clean, 50–70 minutes. Transfer pan to a wire rack and let cool before unmolding and serving.

Small Kitchen Friendly?

Yes, to a degree. The recipe as written calls for three bowls (two small, one medium), an electric mixer, measuring cups & spoons, a spring form pan, and a baking sheet.

However, if bowl supplies are limited it’s easy to switch the order of prep and re-use the dry ingredient bowl to make the topping, or just shake the dry ingredients together in a ziplock. If a fancy presentation isn’t essential – and this is a rustic type of cake – then using a regular cake pan is a good option too.

The Verdict:

My expert team of taste-testers were unanimous: the Apple Spice Coffee Cake is addictively delicious. The apples and crunchy spice topping were meant for each other. And, extra bonus: on the off chance that there are leftovers that escape hungry people for more than 24 hours (doubtful) the cake stays lovely and moist.