ChezCindy: Individual Mini Frittatas

 

Frittatas are a great way to serve eggs for breakfast or brunch.  These are individually baked in a muffin pan so everyone gets their own.  Perfect for breakfast with the family or brunch for a crowd.  

In this recipe I use onion, mushroom, and parsley as the filling ingredients.  But the filling can be changed to make it your own.  Consider using diced sweet potatoes, poblano peppers, and cilantro, or asparagus, leeks, and prosciutto, or hash browns, crumbled sausage, and rosemary.   

The frittatas can be made the day before serving.  Once cooled, wrap in plastic and refrigerate.  The next day, reheat in the oven at 350 degrees for 10-12 minutes.  

Individual Mini Frittatas

2 tablespoons olive oil, divided  
1 1/2 teaspoons kosher salt, divided
1/2 cup finely diced onion
1 clove garlic, minced
4 ounces baby bella mushrooms, chopped small
2 tablespoons chopped parsley

4 ounces fontina cheese, grated or diced small
8 large eggs
1 cup half-and-half
4 tablespoons fresh grated Parmesan cheese
Fresh basil leaves and cherry tomatoes for garnish

Preheat the oven to 375 degrees.  Brush a standard 12-cup muffin tin with 1 tablespoon olive oil, including the top of the pan.  Set aside.

Place a large non-stick skillet over medium heat, adding the remaining 1 tablespoon of olive oil.  Add the diced onions, minced garlic, 1/4 teaspoon of salt, stirring to combine, cooking for 2-3 minutes until soft.  Add the chopped mushrooms, 1/4 teaspoon of salt, cooking for another 2-3 minutes.  Turn off the heat, allow to cool.  When cool, stir in the chopped parsley.  Divide the mixture among the 12 muffin cups, about 1 tablespoon in each muffin cup.  Top the mixture with the grated fontina cheese, about 1 tablespoon per each muffin cup.  Set aside.

In a 4-cup liquid measuring cup, add the eggs, whisking to combine.  Add in the half-and-half, and 1 teaspoon salt, whisking to combine.  Pour the egg mixture evenly over the filling in each muffin cup, filling to nearly the top.  Sprinkle each with a small amount of grated Parmesan cheese.  

Bake the frittatas for 18-20 minutes until puffed and lightly browned on top.  Cool in the pan for 5 minutes, using an offset spatula to remove the frittatas onto a serving platter.  Garnish with fresh basil and halved cherry tomatoes.  Serve warm or at room temperature.  

ChezCindy: Tomato Bruschetta

 

Sometimes we forget how delicious simple ingredients are when added together.  Even when we can no longer get summer farm tomatoes, most always, a gorgeous hearth-baked bread is available to lift this tomato bruschetta to next level.  

Because the ingredients are so few, it is recommended to use your best extra virgin olive oil, a beautiful loaf of ciabatta bread, and coarse-flaked sea salt.  

Tomato Bruschetta

3/4 cup extra-virgin olive oil, plus more for drizzling

1/4 cup chopped fresh herbs, basil, oregano, and/or thyme

1 teaspoon coarse sea salt, plus more for serving

Pinch of red pepper flakes

4 Roma tomatoes or 1-pint cherry tomatoes

1 12-ounce loaf ciabatta bread

1-2 garlic cloves

Add the olive oil, chopped herbs, salt, and pepper flakes to a small bowl, whisk to combine.  Dice the tomatoes into small pieces, placing them into a bowl and set aside.  

Cut the bread into 1/2" thick slices.  Toast the bread in a hot cast iron pan, or over hot grill grates, flipping over once until both sides are slightly charred on the edges and well toasted.  Transfer the toasted bread to a cutting board, rubbing each slice with the garlic cloves.  

Top each toasted bread with a generous spoonful of chopped tomatoes, a spoonful of herbed olive oil, and a sprinkling of sea salt.  

ChezCindy: Italian Turkey Braciole

 

It doesn't need to be Thanksgiving to make this delicious Turkey Braciole.  But it does seem that boneless turkey breast is only available at that time of year.  I often buy the turkey parts at the grocery store when I can find them and freeze for later.  

Braciole is an Italian meat dish, most often made with beef or veal that is stuffed with cheese, herbs, and breadcrumbs, then rolled into a log and braised.  It seems complicated, but the process comes together with a little patience and practice.   

Italian Turkey Braciole

1 3-pound boneless turkey breast with skin, butterflied and lightly pounded
1/2 cup breadcrumbs
1/4 cup each fresh grated Parmesan & Pecorino cheese
1 tablespoon fresh sage leaves chopped, plus 4-6 whole leaves
1 tablespoon fresh rosemary leaves, chopped
1 teaspoon dried fennel seed
5 tablespoons olive oil, divided  
4 teaspoons kosher salt, divided
4 slices provolone cheese  
1 cup chicken or turkey stock
1 24-ounce jar of pomodoro basil sauce
3 cloves garlic, smashed and peeled
2-3 sprigs fresh basil 

Preheat oven to 375 degrees.  Have ready a large Dutch oven with a tight-fitting lid and 4 pieces of butcher’s string each cut 18-inches long.  Set aside.  

Have the butcher butterfly the turkey breast, lightly pounded to lay flat.  Lay out the turkey breast skin-side down onto a large cutting board.  Sprinkle 1 1/2 teaspoons salt evenly over the turkey breast.  Place the sliced provolone cheese down the center.  

In a medium bowl, combine the breadcrumbs, Parmesan and Pecorino cheese, chopped sage, chopped rosemary, fennel seed, 1/2 teaspoon salt, and 2 tablespoons olive oil.  Stir to bring together.  Evenly sprinkle the breadcrumb mixture over the turkey and cheese.  

Beginning at the end without the skin, begin to roll the turkey breast up enclosing the breadcrumb mixture, finishing with skin-side up and seam-side down against the board.  Evenly tie the roll with the butcher’s string in 4 places across the turkey breast to keep it closed in a roll.  Tuck 1 or 2 sage leaves under each tied string.  Season the roll with remaining 1 teaspoon of salt.  Drizzle 2 tablespoons olive oil over the top of the turkey roll.  

Heat the Dutch oven over medium-high heat, adding the remaining 1 tablespoon olive oil.  When hot, place the turkey roll skin-side down into the hot pan cooking without turning or moving it for 5-6 minutes until the skin is deep golden brown.  Flip the turkey roll over to brown the other side for 3-4 minutes.  Carefully add the cup of stock, then add the jar of sauce, rinsing the jar with a cup of water adding this to the pan, plus the smashed garlic cloves.  Gently stir to combine, then add the sprigs of basil.  Cover the pan with the lid placing it into the oven, roasting until the internal temperature reaches 160 degrees, about 40-45 minutes.  Remove the pan from the oven, let the turkey rest in the pan for 10-15 minutes.  Transfer the turkey roll from the pan to a cutting board, cut into thick slices serving with the sauce.  

ChezCindy: Cornbread Scones with Crispy Parmesan Topping

 

Gorgeous cornbread scones are a delight any time, any season, any table.  These are a savory scone with just 1 tablespoon of sugar in the ingredients.  The dough is fragrant with thinly sliced green onions, then topped with fresh grated Parmesan cheese that makes the scone tops become crispy as they bake.  The scones are delicious served with a creamy cheese spread, or simply with a drizzle of honey.  

Cornbread Scones with Crispy Parmesan Topping

1 cup all-purpose flour
2/3 cup cornmeal
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
8 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup buttermilk or cream
2 tablespoons green onion thinly sliced
1/4 cup shredded cheddar cheese
2 tablespoons grated Parmesan

Line a sheet pan with parchment paper, set aside.  Preheat the oven to 425 degrees.

In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, salt and baking soda.  Add the cubes of butter to the flour mixture.  Using your figures in a snapping motion, rub in the butter to combine it with the flour until the butter is incorporated into the flour.  You should see small pieces of butter among the flour.  Add in the buttermilk, sliced green onion, and cheddar cheese, stirring with a wooden spoon until the mixture just comes together.  It will be soft and sticky.  

Working on your kitchen counter, lightly sprinkle the work surface with flour before transferring the dough from the bowl onto the work surface.  Sprinkle the top of the dough with a light dusting of flour.  Gather the dough into a disk, gently pressing the dough into an 8-inch circle, roughly 1 1/2-inches thick.  Using a lightly floured knife, cut the dough into 8 wedges.

Transfer the wedges to the sheet pan lined with parchment paper leaving a bit a space between each wedge, lightly brushing the tops with a bit of buttermilk or cream.  Top each scone with a small amount of the grated Parmesan cheese.  Bake in the preheated oven for 20-25 minutes until golden brown.  Remove from the oven, cooling for 5 minutes, serve with salted butter and honey if desired.  

ChezCindy: Savory Vegetable & Mozzarella Galette

 

Galettes are easier than pie but yield the same satisfying results.  Honestly, you barely even need a recipe to make a galette.  Especially if you take a shortcut using storebought pie crust.  This recipe uses several storebought ingredients for even quicker time to put it together.  I used a bag of shredded vegetables including broccoli, kale and cabbage, plus grated mozzarella cheese, and a garlic-herb goat cheese.  Really simple but with fancy and delicious results.  

Savory Vegetable & Mozzarella Galette

1 pie dough, storebought or homemade

2 cups shredded vegetables

2 tablespoons olive oil

1/2 teaspoon sea salt

1 4-ounce log of garlic-herb goat cheese

2 cups grated mozzarella cheese

4-5 stems of fresh thyme, leaves removed from stems

1 egg for egg wash

1 tablespoon coarse sea salt, such as Maldon

Preheat oven to 400 degrees.  Line a sheet pan with parchment paper.  

Measure out the shredded vegetables placing into a medium size bowl.  Drizzle with olive oil, add salt and toss together.  Set aside.

Roll out the pie dough to a 10-inch circle.  Spread the goat cheese into a thin layer over the center of the dough leaving a 2-inch border around the edges.  Place the seasoned vegetables onto the cheese in the center.  Place the grated mozzarella cheese around the edge of the vegetables leaving the center without cheese.  

Fold up the edges over the cheese, pleating as you go around the galette.  Make the egg wash by adding the egg to a small bowl with a half teaspoon of water.  Mix together.  Using a brush, brush the pleated edges with the egg wash.  Sprinkle the egg-washed edges with fresh thyme leave and coarse sea salt.  

Bake the galette for 22-25 minutes until golden brown.  Remove from the oven, resting it for 5 minutes before slicing and serving.  

ChezCindy: Crisp Gnocchi with Brown Butter Brussels Sprouts

 

As a main course or a side dish, this recipe for crisp gnocchi is a new favorite.  The recipe uses store-bought gnocchi that are found on the shelf near the boxes of dried pasta.  They are not boiled as usual, but are used straight from the package, seared in butter and olive oil for a crisp outside with a soft and chewy inside.  I use brussels sprouts, but broccoli or cauliflower would also be delicious.  Be sure to garnish with the golden raisins as a sweet balance to the bitter cruciferous vegetable.  

Crisp Gnocchi with Brown Butter Brussels Sprouts

1-pound brussels sprouts

4 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

1 16-ounce package potato gnocchi, shelf-stable or frozen

6 tablespoons unsalted butter, cut into 6 pieces

1/3 cup golden raisins

1/2 cup fresh grated Parmesan cheese (not pre-grated), divided  

Trim and halve the brussels sprouts.  In a 12-inch non-stick skillet, add 3 tablespoons olive oil, heating over medium-high heat.  Carefully place the halved sprouts cut side down to the pan sprinkling with 1/2 teaspoon salt.  Cook undisturbed for 8-12 minutes.  The cut side of each sprout should be deeply brown.  Use tongs to slide the cut sprouts to reposition them for even browning.  The sprouts should be crisp on the bottom and mostly tender.  Transfer to a large plate.  

Using the same skillet, add the remaining tablespoon olive oil, maintaining the heat at medium-high, add in the gnocchi and remaining 1/2 teaspoon salt.  Spread the gnocchi into an even layer, cooking undisturbed for 8-10 minutes.  Towards the end of the cooking time, gently swirl the pan 2-3 times to reposition the gnocchi for even browning.  Add in the butter and the golden raisins, cooking for 2-3 minutes until the butter begins to foam and is beginning to brown.  Add in the brussels sprouts warming through for 1-2 minutes.  Off the heat, scatter 1/4 cup of grated Parmesan over the gnocchi and brussels sprouts.  Serve with additional remaining Parmesan.  

ChezCindy: Grilled Steak with Herbed Olive Oil Sauce

 

One might think the grilled steak is the feature of this delicious meal.  But the star of this dish is the herbed olive oil.  Grilled steak almost always needs an accompaniment.  Do you ever eat a steak without a sauce, be it a simple compound butter, red wine reduction, or even A-1 or Heinz 57?  Steak is great on its own.  But adding a sauce elevates it to the next level.  

This dish takes on an olive oil sauce with ingredients common to most pantries.  Toast some thick slices of bread and a side of sliced tomatoes for a steakhouse worthy dinner for a fraction of the cost.   

Grilled Steak with Herbed Olive Oil Sauce

2 cloves garlic, finely minced

1 tablespoon fresh oregano, finely chopped, or 1 teaspoon dried

1 tablespoon fresh thyme, finely chopped, or 1 teaspoon dried

1/4 teaspoon hot pepper flakes

3/4 cup olive oil

1 teaspoon kosher salt

zest and juice and from 1 large lemon

1-pound boneless strip or ribeye steak, about 1” thick  

In a medium bowl, combine the garlic, oregano, thyme, and hot pepper flakes.  Whisk in the olive oil and salt.  Add the lemon juice and zest, whisking to combine.  Pour off 1/2 cup of the marinade into a separate bowl to use as a sauce.  The remaining sauce will be used as a marinade for the steak.  

To prep your steak, remove the steak from the refrigerator and place it onto a plate.  Pour the remaining sauce over the steak, using tongs to flip over the steak to coat it well with the sauce.  Set the steak aside to marinate for up to 1 hour, turning it over a few times to keep all sides covered with the sauce.  

To grill your steak, prep your grill for direct cooking over medium-high heat.  If using a grill pan, be sure it is very hot before placing the steak in it.  Grill the steak for about 6-7 minutes on side one, turning over to cook side two for another 3-4 minutes for medium-rare.  The cooking time is longer on side one to assure good grill marks.  To cook to medium, add an additional 1-2 minutes on each side.  

Transfer to a cutting board and let rest for about 10 minutes.  Baste the steak with additional sauce.  Thinly slice against the grain.  Serve with grilled bread and the reserved sauce on the side.