Herb & Kale Home Fries

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 pound Yukon gold potatoes, cubed into ½ inch cubes (peels on)
1 medium yellow onion, chopped
2 cups purple kale, chopped
1 teaspoon Smoked paprika
Olive oil
Salt/pepper
2 tablespoons butter

Directions

Pre-heat oven to 375°F. Place all the ingredients in a large bowl and toss with olive oil, enough to coat. Season with salt and pepper and toss. Place the potato mixture in a large baking sheet and bake for about 15 minutes. Heat a large cast iron skillet, add in butter and heat to a mediun high heat. Toss on the potatoes mixture and cook stirring often, allowing to brown and smashing a few if desired. Cook until most of the potatoes are golden brown.

Leek & Fine Herbs Frittata

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon fresh chives, tarragon, parsley and chervil, chopped fine
5 large eggs
Salt/pepper
Chili flakes, optional
Olive oil
1 medium leek, sliced in half and chopped fine

Directions

Mix eggs together well in a bowl, add herbs, salt, pepper and chili flakes, if using. In a non stick skillet heat 1 teaspoon olive oil and sauté the leeks until they are starting to turn golden brown. Add the eggs and rotate pan to allow all the mixture to coat the pan. Flip the frittata or alternatively finish in a preheated 325°F oven.

Pear & Cranberry Bellini

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

2 pears, peeled, seeded and chopped
½ cup fresh cranberries
2 tablespoons brown sugar
Prosecco

Directions

In a small saucepan over medium heat, add pears and cranberries and cook until soft; 10 to 15 minutes. Remove from heat and allow to cool, then add to blender. Blend until smooth and strain through a fine mesh strainer. Pour a small amount of strained pear/cranberry mixture into champagne glasses and top with Prosecco.

Vanilla Bread Pudding with Golden Raisins

January 13th, 2012 § 0 comments § permalink

Serves 8

Ingredients

2 tablespoons unsalted butter
1 loaf Challah bread, hardened, cut into 1-inch cubes
3 granny smith apples, peeled, cored and cut into ½-inch pieces
1 cup (6 ounces) golden raisins, plumped in hot water, for 15 minutes
3 large eggs
¾ cup sugar
¼ teaspoon cinnamon
18 teaspoon freshly grated nutmeg
18 teaspoon ground ginger
¼ teaspoon pure vanilla extract
¼ teaspoon salt
3 cups whole milk
2 tablespoons unsulfured molasses
¼ cup sliced almonds

Directions

Preheat the oven to 350°F. Generously butter a deep 9×13-inch baking dish and set aside. Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins. In a medium bowl, using a handheld electric mixer or whisk, beat the eggs with sugar. Beat in the ground spices, vanilla and salt. In a medium saucepan, heat the milk with the molasses until just warm to the touch. Gradually beat the warm milk into the egg mixture, scraping the bottom and side of the bowl. Spread bread mixture out in your large baking dish, or distribute it among ramekins. Pour the custard over the bread mixture, nudging the bread around a bit to make sure it soaks all of the pieces. Let stand for 5 minutes. Sprinkle the almonds on top. Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread pudding rest for at least 15 minutes before serving.

Winter Greens & Ham Tortilla Española

January 13th, 2012 § 0 comments § permalink

Serves 10

Ingredients

¼ cup plus 2 tablespoons extra-virgin olive oil
1¼ pounds red bliss potatoes, peeled and sliced 18 inch thick
6 ounces Serrano ham sliced and cut into 2 inch strips
1 yellow onion, halved and thinly sliced
1 cup winter greens of choice, chopped
Kosher salt and freshly ground pepper
1 teaspoon smoked paprika
8 large eggs

Directions

Preheat the broiler. Heat ¼ cup of the olive oil in a large cast-iron skillet. Add the potato, onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned; about 15 minutes. In a large bowl, lightly beat the eggs and season with salt and pepper. Scrape the potato mixture into the bowl, being sure not to leave any in the skillet, and add the ham and the greens. Return the skillet to the heat and add the remaining 2 tablespoons of oil. Add the egg mixture, spreading it out in an even layer. Cover and cook over low heat until the tortilla is set on the bottom and the edges; about 10 minutes. Transfer the skillet to the oven and broil 8 inches from the heat just until the top is set; about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature.

Where Am I?

You are currently browsing the Hearty Winter Brunch category at Recipes.