Roasted Vegetable Frittata

We love quiche in our house, but haven’t really tried a frittata before.  I’m glad I finally decided to try.

This recipe is from Food Network Magazine, September 2012.

Substitution made, noted below.

1 small zucchini, 1 inch sliced
1 red bell pepper, seeded and 1 1/2 inched diced
1 yellow bell pepper, seeded and 1 1/2 inch diced
1 red onion, 1 1/2 inch diced
1/3 c good olive oil
Kosher salt and fresh ground black pepper
2 tsp minced garlic (2 cloves)
12 extra-large eggs – I used 14 large eggs
1 c half-and-half
1/4 c freshly grated parmesan cheese
1 tblsp unsalted butter
1/3 c chopped scallions, white and green parts (3 scallions)
1/2 c grated gruyere cheese

Preheat the oven to 425 degrees.

Place the zucchini, peppers and onion on a sheet pan.  Drizzle with the olive oil, sprinkle with  1 1/2 tsp salt and 1/2 tsp pepper and toss well.  Bake for 15 minutes.  Add the garlic, toss again and bake for another 15 minutes.  Remove from the oven and turn the oven to 350 degrees.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 tsp salt and 1/2 tsp pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over med-low heat for 1 minute.  Add the roasted vegetables to the pan and toss with the scallions.  Pour the egg mixture over the vegetables and cook for 2 minutes over med-low heat without stirring.  Transfer the pan to the oven and bake the frittata for 2- to 30 minutes, until puffed and set in the middle.  Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted.  Cut into 6 or 8 wedges and serve hot.

This puffed up and was beautiful.  The changes I make next time?  Less oil on the veggies.  1/4 c or less would be fine.  Stir the veggies and the eggs when added to the pan.  Since I didn’t do this, the veggies all stayed at the bottom like a vegetable crust; which isn’t bad, but it didn’t match the picture.  Another great recipe for a special Saturday breakfast!

Macaroni Monday

My friend Leslie was visiting a few weeks ago and she is a lover of all things cheese.  I knew I wanted to try another Mac & Cheese recipe while she was here.

This recipe is from Mac & Cheese – 80 Classic & Creative Versions of the Ultimate Comfort Food.

Substitutions made, noted below.

Herbed Mac and Cheese

1/2 lb. penne – I used rotini
4 oz Brie
3 oz Gruyere, grated
3 oz sharp white Cheddar, grated – I only had 2.5oz, so I used extra Gruyere
1/4 c unsalted butter, divided
2 tblsp all-purpose flour
1/2 tsp chopped fresh rosemary (sub 1/4 tps dried)
1/2 tsp chopped fresh sage (sub 1/4 tsp dried)
1/2 tsp chopped fresh thyme (sub a pinch dried)
1/4 tsp freshly grated nutmeg – I used dried
2 c whole milk, warmed – I used 2% milk
salt & pepper to taste
3/4 c plain breadcrumbs – I used panko breadcrumbs

Preheat oven to 375 degrees. Grease a 13×9 baking pan. – I used an 8 inch baking dish, there was not enough to fill a 13×9.

Bring a pot of salted water to a boil over high heat.  Cook the pasta until it is just beginning to soften to the al dente stage.  Drain the pasta, run it under cold water, and return to the pot.

Scrape the white rind off the Brie, and chop it finely.  Combine the Brie with the Gruyere and Cheddar and set aside 1/2 c of the cheese mixture.

Heat 2 tblsp of the butter in a saucepan over med-low heat.  Stir in the flour and cook, stirring constantly, for 1 minute, or until the mixture turns slightly beige, is bubbly and appears to have grown in volume.  Stir in the rosemary, sage, thyme and nutmeg.  Increase the heat to medium, and slowly whisk in the warm milk.  Bring to a boil, whisking frequently.  Reduce heat to low, and simmer the sauce for 2 minutes.

Add the cheese to the sauce by 1/2 c measures, stirring until the cheese melts before making another addition.  Pour the sauce over the pasta and stir well.  Season to taste with the salt and pepper, and transfer to the prepared pan.

Heat the remaining butter in a small skillet over med heat.  Add the breadcrumb and cook for 2 minutes or until the crumbs are golden brown.  Combine the browned crumbs with the remaining cheese mixture, and sprinkle it over the top of the dish.

Bake the casserole for 20 to 30 minutes, or until the cheese sauce is bubbly and the crumbs on the top are deep brown.  Allow to sit for 5 minutes, then serve.

 This was so good stuff.  I wanted the herbs to be a bit stronger, and I think they may have been if I had used fresh.  I’m already looking forward to the next Macaroni Monday!

Macaroni Monday

My sister will swear that the one of the only things I would eat as a child is macaroni and cheese.  (Knowing my mother I don’t totally believe it.)  But dinner from the blue box tastes like growing up and comfort and the days when I was too poor to eat much else.  In the last few years I have tried my hand at a few homemade recipes and have fallen even more deeply in love.

So when I saw this book, it was a MUST have.

80 recipes of pasta and cheese?  Sounds like heaven to me.

This is the first recipe I tried; a few small substitutions were made, noted below.

Dumac & Cheese

1/2 lb radiatore or rotini pasta
1/4 c unsalted butter
1/4 c all-purpose flour
1 1/4 c heavy cream, warmed
1 c whole milk, warmed – I used 2%
4 oz Gruyere cheese, grated
4 oz sharp white Cheddar, grated
Salt and fresh ground pepper to taste
3 tbls plain breadcrumbs – I used Panko breadcrumbs

Preheat the oven to 375 degrees.  Grease a 13×9 baking pan.  (There is not enough stuff to fit into a 13×9 pan.  If you’re feeding a large crowd, double the recipe.  If not, use a 8 or 9 inch square baker.)  Bring a pot of salted water to a boil over high heat.  Cook the pasta until it is just beginning to soften to the al dente stage.  Drain the pasta, run it under cold water, and return it to the pot.  (Be sure to rinse the pot out with cold water also, or the pasta will stick to the pan.)

Heat the butter in a saucepan over med-low heat.  Stir in the flour and cook, stirring constantly for 1 min, or until the mixture turns slightly beige, is bubbly and appears to have grown in volume.  Increase the heat to medium and slowly whisk in the warm cream and milk.  Bring to a boil, whisking frequently.  Reduce the heat to low and simmer the sauce for 2 minutes.

Reserve 3/4 c of both cheeses.  Add the remaining cheese to the sauce by 1/2 c measures, stirring until the cheese melts before making another addition.

Pour the sauce over the pasta and stir well.  Season to taste with salt and pepper then transfer the pasta to the prepared pan.  Mix the reserved cheeses and breadcrumbs together and sprinkle it over the top of the dish.

Bake the casserole for 20 to 30 minutes, or until the cheese sauce is bubbly and the crumbs on the top are deep brown.  Allow to sit for 5 minutes before serving.

Oh My.  This is some good stuff.  Both husband and I loved it.  I’m only wishing I could’ve eaten more.  1 recipe down and 79 to go…