Celebrity Cook Along - Rachael Ray

For the past several months I've been participating in the Celebrity Cook Along hosted by Lynn at Happier Than A Pig In Mud. When I read that this month's celebrity was Rachael Ray I was thrilled, I already had a Rachael Ray recipe in my que. Or so I thought! Last night when I went to finish the post and link up, I realized the recipe was NOT Rachael's but Giada's. OOPS!

Fortunately, though I'd posted a lovely Rosemary Potato Frittata almost two years ago when I was first blogging. No one, except my husband and occasionally my son, was reading my blog, so I am posting this one again today. Rosemary is my favorite herb and this makes a delicious Sunday brunch or even weeknight meal.

Rosemary Potato Frittata
Adapted from Rachael Ray

1/4 cup olive oil
1 clove of garlic, chopped.
3 medium to large yukon gold potatoes
3 to 4 sprigs rosemary, finely chopped
Salt and freshly ground pepper
8 eggs, beaten
1/2 cup milk
1/2 cup parmesean cheese
1 tablespoon McCormick vegetable seasoning

Heat oven to 450 degrees.

Heat the olive oil in a cast iron skillet over medium low heat. Thinly slice the potatoes. Add the potatoes to the skillet and season the layers with rosemary, salt and pepper. Raise the heat and cook for 6 to 7 minutes. Carefully turn the mixture and cook for 5 minutes longer.

In a large bowl, wisk the eggs and milk together. Wisk in the parmesean and vegetable seasoning. Pour the egg mixture over the potatoes and lift the potatoes to allow the egg mixture to settle under them. Bake in the oven for 10 - 12 minutes. For the last couple of minutes, turn on the broiler to brown the top of the frittata. Watch carefully, so it does not burn. Remove from the oven and cut into slices and serve.



My notes on this recipe: The original recipe called for onion along with the potatoes, I am not a big fan of raw onions, so I omitted these. Next time, I think I will use them but saute them first. I added the vegetable seasoning to the eggs to give them a little more flavor. I put the Parmesan in with the egg mixture, the original recipe had it sprinkled on top for the last couple of minutes in the oven. I would like to try this recipe with another type of cheese, just to make it a little cheesier. Not sure what cheese will compliment the rosemary and potatoes, I think some type of savory cheese would be so good.

The recipe was a hit with my husband, although he couldn't resist telling me how good it would be with some MEAT in it, possibly some spicy sausage.

I am linking this to Celebrity Cook Along, Tasty Tuesday's, Tuesday's at the Table, Tempt My Tummy Tuesday.

Christmas Breakfast

The blizzard of 2009 altered our travel plans for Christmas Day. Justin and I were planning to go to Kansas City and Tim was headed to Minnesota. We have 8+ inches, it's still snowing and the wind is blowing about 40 miles per hour. No traveling for us until tomorrow. I took advantage of the opportunity to make a delicious Christmas Breakfast.


Menu
Asparagus-Potato Frittata
Broiled Grapefruit
Poinesettia Cocktail




Asparagus-Potato Frittata
Adapted from Food and Wine

1/2 pound unpeeled fingerling cut into 1/3-inch chunks
1/2 pound asparagus, peeled and cut into 3/4 -inch lengths
3 tablespoons extra-virgin olive oil
1 medium onion, minced
1/2 c. grated white cheddar cheese
1 teaspoon salt
1/4 teaspoon freshly ground pepper
8 large eggs
1/4 cup heavy cream

Steam the potatoes until barely tender, about 5 minutes; set aside. Steam the asparagus until bright green but still crisp, about 2 minutes.

In a 10- to 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over high heat. Add the potatoes and sauté until browned and crisp, about 7 minutes. Add the asparagus and onion, season with the salt and pepper and cook until tender, about 3 minutes; transfer to a plate.

Wipe out the skillet, set it over moderate heat and add 1 tablespoon of the oil. Beat the eggs with the heavy cream until smooth. Stir in the vegetables and pour the mixture into the skillet. Reduce the heat to low and cook until the edges just begin to set. Lift the sides of the frittata with a rubber spatula, tilting the pa n to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is barely runny, about 7 minutes. Set under the broiler for 3 - 4 minutes until golden brown.Cut into wedges and serve warm.

Broiled Grapefruit

2 large grapefruits, well chilled
1/2 cup firmly packed light brown sugar
2 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon

Garnish (optional)
20 grapes
3 Tablespoons sugar
Roll the grapes in the granulated sugar

Preheat a broiler.

Cut each grapefruit in half crosswise. Cut a thin slice off the bottom of each half, if necessary, so that it will stand upright.

Using a serrated grapefruit knife or a small, sharp knife, loosen the grapefruit segments in each half by first carefully cutting between the fruit and the peel and then by cutting along either side of each segment to free it from the membrane. Leave all the segments in their shells. Place the halves upright in a baking dish.

In a small bowl, stir together the brown sugar, butter and cinnamon. Using your fingers, sprinkle the sugar mixture evenly over the grapefruit halves. Slip under the broiler about 4 inches from the heat source and broil until the sugar is uniformly bubbly, 2 to 3 minutes.

Transfer each grapefruit half to an individual dish and garnish with the grapes. Serve immediately.

Poinsettia Champagne Cocktail

Ingredients:
1/2-ounce triple sec, chilled
Champagne or sparkling wine, chilled
3-ounces cranberry juice, chilled

Pour Triple Sec and cranberry juice into a chilled Champagne flute. Stir well. Top with Champagne or sparkling wine. Yield: 1 cocktail.

Rosemary Potato Frittata

My rosemary plant is beautiful this year. I love the scent and flavor of rosemary. Cooler weather is starting to creep into Nebraska and I am reminded that winter will be here ALL TOO SOON. I am looking for ways to use the rosemary before it's growing season is forced to come to an end.

I love breakfast and would love to enjoy a breakfast meal for dinner. For my husband, breakfast foods are only served for breakfast. So whenever I have the time, I like to make a new recipe for breakfast.

Rosemary Potato Frittata
Adapted from Rachael Ray

1/4 cup olive oil
1 clove of garlic, chopped.
3 medium to large yukon gold potatoes
3 to 4 sprigs rosemary, finely chopped
Salt and freshly ground pepper
8 eggs, beaten
1/2 cup milk
1/2 cup parmesean cheese
1 tablespoon McCormick vegetable seasoning

Heat oven to 450 degrees.

Heat the olive oil in a cast iron skillet over medium low heat. Thinly slice the potatoes. Add the potatoes to the skillet and season the layers with rosemary, salt and pepper. Raise the heat and cook for 6 to 7 minutes. Carefully turn the mixture and cook for 5 minutes longer.

In a large bowl, wisk the eggs and milk together. Wisk in the parmesean and vegetable seasoning. Pour the egg mixture over the potatoes and lift the potatoes to allow the egg mixture to settle under them. Bake in the oven for 10 - 12 minutes. For the last couple of minutes, turn on the broiler to brown the top of the frittata. Watch carefully, so it does not burn. Remove from the oven and cut into slices and serve.



My notes on this recipe: The original recipe called for onion along with the potatoes, I am not a big fan of raw onions, so I omitted these. Next time, I think I will use them but sautee them first. I added the vegetable seasoning to the eggs to give them a little more flavor. I put the parmesean in with the egg mixture, the original recipe had it sprinkled on top for the last couple of minutes in the oven. I would like to try this recipe with another type of cheese, just to make it a little cheesier. Not sure what cheese will compliment the rosemary and potatoes, I think some type of savory cheese would be soooo good.

The recipe was a hit with my husband, although he couldn't resist telling me how good it would be with some MEAT in it, possibly some spicy sausage.

Sunday Morning Frittata

My favorite Spring vegetable is asparagus. The asapargus at the Farmers Market this season is beautiful. I wish I could find a way to freeze asparagus without the thawed product being a bit mushy. Anyone know of a way?

I recently purchased a cast iron skillet. I have a glass top stove and have read they shouldn't be used on the stove. I did some additional research and decided if I kept the pan stationary, it should be okay. One of the dishes I had been looking forward to trying in the new skillet was a Frittata.




Asparagus and Jack Cheese Frittata
Adapted from Food Network

8 large eggs
1/2 cup shredded jack sheese
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 pound aspargus, trimmed, cut into 1/4 pieces (about 3 cups)

Heat broiler to high and arrange rack to upper third of the oven.
Whisk together eggs, cheese, salt and pepper until combined. In an ovenproof frying pan, heat the oil and butter over medium high heat. When it foams, add asparagus, seasoning well with salt and pepper. Cook, stirring occasionally, until cooked through, about 5 minutes. Reduce heat to low, pour in egg mixtire and cook until a 1 inch borded of egg mixture is firm, about 5 minutes.(The center will not be set.) Place the pan under the broiler. Broil until browned and eggs are set, about 3 - 5 minutes. Cut into wedges and enjoy.