Broccoli and Gruyere Frittata

Thanks once again to the wonderful Weeknight Fresh + Fast by Kristine Kidd we got to enjoy this yummy recipe for Breakfast this morning! (serves 4 or more depending on hunger levels)

Broccoli, 1lb

Olive Oil, 2 Tbs

Bread Cubes, 1 cup - Finely Diced (baguette or country white bread)

Large Eggs, 10

Fresh Chives, 1/3 Cup - Minced

Fresh Marjoram, 2 Tbs - Minced

Salt and Pepper - to taste

Gruyere or Comte Cheese, 1 1/3 Cups - Coarsely Shredded

Large Shallots, 2 - Sliced into Rings

Step 1: Cut the Florets off the broccoli stems and then cut them into 1/2 inch pieces. Peel the broccoli stems and then cup into 1/2 inch pieces. In a steamer over boiling water, steam the broccoli florets and stems until just tender-crisp, about 4 minutes. Transfer to a colander.

Step 2: In a 12 inch non-stick ovenproof frying pan over medium-high heat, warm 1 Tbs of the oil. Add the bread cubes and sauté until golden brown, about 4 minutes. Transfer the bread to a plate.

Step 3: In a large bowl, combine the eggs, chives, marjoram, 3/4 teaspoon salt, and a generous amount of black pepper. Beat with a fork until blended. (This is particularly fun if you have your almost 2 year old nephew help you stir!!) Mix in 1 cup of the Cheese

Step 4: In the same frying pan over medium heat, warm the remaining 1 Tbs oil. Add the shallots and sauté until golden brown, about 4 minutes. Add the broccoli, sprinkle with salt and pepper, and sauté until heated through, about 4 minutes. Mix the bread cubes into the egg mixture, and then pour the mixture into the frying pan. Gently stir to distribute evenly. Reduce the heat to medium-low, cover the frying pan, and cook until the eggs are almost set but still moist in the center, about 12 minutes.

Step 5: Preheat the broiler. Sprinkle the remaining 1/3 cup of cheese over the frittata. Broil until the eggs puff, the center is springy to the touch, and the cheese begins to brown, about 3 minutes. Using a flexible spatula, loosen the frittata around the edges and slide the frittata onto a platter. Serve warm or at room temperature, cutting into wedges to serve.

YUMMM!

Tri-Tip Roast with Brussels Sprouts and Shallots

Mmmm...This one was yummy!  Thanks to Kristine Kidd's Weeknight Fresh + Fast for this...more are sure to follow.  Four hands in the kitchen makes for much lighter work...if Seester and I lived in the same house, we'd be culinary gurus.  (I must say, though, that a full dishwasher load per meal is a little much!)  Here it goes (serves 4-6):

Tri-tip beef roast, 2 lbs
Kosher salt & freshly ground pepper, to taste
Sweet paprika, 2 1/4 tsp
Caraway seeds, 2 tsp
Dried marjoram, 2 tsp
Dry mustard, 2 tsp
Cayenne pepper, 1/2 tsp
Olive oil, 3 1/2 Tbs + more for greasing
Brussels sprouts, 1 lb, cut in half lengthwise [we used SteamFresh frozen!!]
Small shallots, 3/4 lb, halved lengthwise + l large shallot, minced
Low-sodium soy sauce, 1 Tbs + 2 tsp
Dry vermouth, 1/2 cup
Low-sodium beef or chicken broth, 1/2 cup
Unsalted butter, 2 tsp

Step 1: Place two racks in the oven -- one on the bottom rack and one in the center.  Preheat oven to 450 degrees.  Trim most of the fat from the beef, season all over with salt & pepper, and place it on a baking rack in a roasting pan.

Step 2: Combine 2 tsp paprika, 1 tsp caraway seeds, 1/2 tsp marjoram, dry mustard, and cayenne with 1 Tbs olive oil; brush over both sides of the beef.  Grease a baking pan with olive oil, add the vegetables + 2 1/2 Tbs olive oil, 1 Tbs soy sauce, remaining 1 tsp caraway seeds, and remaining marjoram. [We also added cubed red skinned potatoes.]  Mix & coat.  Place the veggie tray on the lower rack of the oven & the beef on the center rack.  Roast for 20-25 minutes (until the beef registers 120 degrees and the veggies are tender.)  Remove the beef from the roasting pan, place on a warmed platter, cover with foil, and let rest for 15 minutes.

Step 3: Spoon 1 Tbs of the fat from the beef roasting pan into a saucepan; discard the rest.  Heat over medium heat.  Add the minced shallot and saute for 1 min.  Add the vermouth to the roasting pan, set over medium heat, bring to a boil, and stir to bring up the browned bits from the pan bottom.  Pour mixture into the saucepan with the beef fat and boil about 3 minutes.  Add the broth, 1/4 tsp paprika, and 2 tsp soy sauce.  Boil the mixture until syrupy, about 5 minutes.

Step 4: Remove saucepan from heat.  Pour in any beef juices from platter.  Whisk in butter and remaining marjoram.  Season sauce to taste with salt and pepper.  Slice the beef and arrange on a warmed platter with the veggies.  Serve immediately with the sauce.

Enjoy!!

An Inspired Cooking Feast!

Seester and I spent a few days back at the Oaks Spa in Ojai to celebrate our respective Spring Break weeks.  We were reengergized and remotivated to get back in to our cooking habits -- particularly inspired by two new Williams Sonoma cookbooks we picked up on the drive home.  Although we both appreciate the "clean" Ojai meals -- especially when someone else does the cooking -- we've decided that if we're going to go through the effort, we need the meals to more than just healthy!  Since Seester is hanging out for the rest of the week, we're going to see how many different things we can cook this week before she leaves.  We started last night with a feast: a main course of tri-tip beef with roasted shallots, potatoes, and brussels sprouts; and a lightened strawberry shortcake for dessert.  This morning, Ronen played hookie (hookey?) from school and helped us to make a broccoli and Gruyere frittata for breakfast.  Tonight, we're looking for something to use up the remaining fresh chives and shallots!  Recipies and photos to follow...