okay, focus, miranda.
I had a great soux chef for our family brunch: my husband who was dear enough to travel 6 hours to meet my ENTIRE family and then help me stir potatoes for half an hour. What a guy. The potatoes were easy, just required a lot of stirring. You can sub any seasonings you like, add more oil, more onions, whatever. They're easy. I make fritattas about once a week or so, so i've gotten 'back of my hand' with them too, tossing in whatever i have on hand. The main thing to remember about the fritatta: 375 degrees for about 20 minutes, until bubbling, puffed, and fully cooked in the center.
I got to use my grandma's mother's cast iron pans, making the fritattas that much more special.
I cooked two, factoring my grandmother's inability to digest onions or garlic. I also made her her own little dish of onion/garlic free potatoes. Birthday girl gets a taste of everything!
- A bunch of local potatoes, red and purple
- Smoked paprika
- Chopped onion and garlic
- Fresh herbs: rosemary, sage
- Salt, pepper
- Whatever else you want!
Oil the pan and skillet fry those taters. It was more of a 'move and flip to cook evenly' than a fry - but you get the picture. I could have roasted them in the oven, but it was being used for muffins and fritattas. I think we cooked them for at least 30 minutes.
- 5-6 eggs
- Roasted pumpkin flesh
- Dash milk
- Fresh herbs: rosemary, sage, basil
- Local champagne cheese
- Maybe a full dozen eggs
- Splash milk
- Sauteed veg
- Fresh, chopped tomatoes (from my Austin garden)
- Herbs: rosemary, sage, basil
- Salt, pepper
- Sliced onion for garnish
- Local cheddar cheese
For both fritattas:
Microwave a big potato and slice very thin. Meantime sautee the onions, garlic with seasonings adding the broccoli last. Remove from pan. Grease pan(s) and lay down the potatoes evenly like a bottom crust. Whip up the eggs with their splashes milk and their veggies/ seasoning. Pour half over the potato crust, layer cheese evenly as a middle layer topping with remaining egg. Cook at 375 until done - the bigger one took about 30 minutes, the smaller about 20. I liked putting the cheese in a sliced layer instead of shredding into the egg mixture because you got a layer type goo yum instead of invisible cheese calories hiding in the mix.
Pretty easy and very delicious. I liked cooking the fritattas in the cast iron because it kept them fairly warm up til breakfast time. Test for doneness when you the center puffing up - they're done when they firmly resist pressure, or a fork peeked inside shows cooked egg with no goo (other than cheese goo).
I think i did a decent job putting together a fairly seasonal/locally sourced brunch menu. I did cook some ham that came from Kansas City, and the fruit salad was bananas and canned fruit :( but the rest of the 'from scratch' goodies at least were as local as i could get.
What would you have made your family for a special birthday brunch?