Posts tagged ‘brussels sprouts’

Dec 4

Brussels Sprout And Bacon Frittata For Fiesta Friday #97

Frittata

I bought the Huckleberry cookbook months ago and never got around to making anything from it, life got in the way and the book sat on my shelf with the other cookbooks I’ve meant to use. I do have a method to my madness I mark the recipes with a bookmark and place them on the top of my book case not in the shelves so I see them constantly and am reminded that this book has a recipe I need to make. Huckleberry has multiple book marks, the food looks gorgeous and sounds delicious and I am tempted to cook my way through the entire book but honestly don’t have time and I certainly can’t eat my way through the book. How many of you have cookbooks you bought (because you love them) but have not made anything from them? I would venture to guess at least of few of you fall into this category along with me.

This recipe for a bacon and brussels sprout frittata immediately jumped out at me. I am a huge fan of eggs and frittata’s in general but adding the sprouts and bacon and cheese just made me happy.

I normally would not publish a recipe in a cookbook unless it has already been widely published online, thats the case with this recipe. It is wonderful, but then all the recipes in Huckleberry Cookbook are great, drool worthy, beautifully written and photographed.

I am bringing this delicious frittata to Fiesta Friday this week, Angie, get some rest you have been burning the candle at both ends, thank goodness she has some help this week with two amazing co hosts Johanne@French Gardener Dishes (who is co-hosting for the first time) and Liz@spades, spatulas & spoons. Thank you Ladies!!

Brussels sprouts and bacon frittata

From Huckleberry Cookbook, serves 6

Filling

8 slices thick bacon, chopped

1 tbs olive oil

1 tbs unsalted butter

1 onion chopped

1 tsp kosher salt

2 sprigs fresh thyme

2 cups brussels sprouts thinly sliced plus 1 cup leaves from the sprouts

1/2 tsp black pepper

Custard

10 eggs

2 tbs creme fraiche

2 tbs grated parmesan

1 tbs chopped fresh parsley

2 tbs unsalted butter

2 tbs grated gruyere

Pre heat oven to 475

In large saute pan over medium high heat saute the bacon in 2 tsp of olive oil and the butter until browned. Add the onions 1/2 tsp salt and the thyme and saute until soft, should take about 1o minutes. Add the sliced brussels sprouts and saute for another 5 minutes longer until soft. Transfer the vegetable mixgture to a bowl and set aside.

Toss the brussels sprout leaves in the remaining 1 tsp of olive oil, 1/2 tsp salt and pepper. Set aside.

In a mixing bowl whisk together the eggs. creme fruit, parmesan and parsley and set aside.

In a 10 inch cast iron or oven proof saute pan melt 2 tbs butter over medium high heat. Pour the custard into the pan and stir, lightly scrambling the eggs. Slowly add the vegetables to the custard and continue to scramble. When the eggs are about 30% set sprinkle the brussels sprout leaves and sprinkle the gruyere on top. Transfer to the oven for 8-10 minutes. If it is not browned on top place under the broiler for 2 minutes but watch it like a hawk.

Immediately transfer to plate or serving piece by running a spatula around the edges and underneath to free the frittata from the pan. Serve hot or at room temperature.

Mine did not brown on top for some reason, even under the broiler, probably too far from the heat source but it doesn’t matter, the frittata is perfect and delicious albeit a bit pale.

Delicious

Sep 27

61 Comments

Fall Farro Salad For Fiesta Friday #35

Warm Fall Farro Salad

Wow, that’s a lot of F’s Fall Farro Salad For Fiesta Friday. I tested this recipe as a community pick on Food52 and it’s so delicious I wanted to make more and share with all my friends at Fiesta Friday. This warm or room temperature salad is so good for you and the flavor is amazing. I am a big Farro fan, love it in salads and think about it with roasted cauliflower and brussells sprouts, pancetta, feta cheese and other vegetatables toss it in a simple lemon,herb and olive oil dressing, The combination is absolutely heavenly. It’s from one of the very talented cooks on Food52 Wendy@healthier kitchen. This can be made vegetarian or vegan by simply omitting the pancetta and using vegetable stock or water instead of chicken stock also if vegan of course omit the feta cheese, but you know that. I opted for the vegetarian version and omitted the pancetta and cooked the farro in salted water, the only reason was that I didn’t have any pancetta and honestly, the salad is so good as it was I didn’t miss it at all. Note: Don’t skimp on the lemon I halved the recipe and still used the whole lemon, it adds such a bright delicious flavor also I used dried marjoram in place of the oregano.

This Friday Angie@the novice gardener has enlisted the help of two very talented ladies. Prudy@butter basil and breadcrumbs and Naina@spiceinthecity. With these two talented and lovely co hosts this promises to be one heck of a party, you must check out the food, what an array of delicious dishes. Join in, it’s fun!!

Fall Farro Salad

Serves 8 – 10
1 large head cauliflower, cut up into small florets (I sometimes do this with brussels sprouts in addition – they cook more quickly so only roast them about 15 or so minutes)
2 tablespoons olive oil
pinch salt
4 cups low or no sodium added chicken (or vegetable if you want to keep it vegetarian) stock
4 cups water
about 1 pounds farro, rinsed
4 ounces pancetta, diced (omit if you’re keeping this vegetarian)
1 medium onion, diced
1 carrot, diced
1 large stalk celery, diced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh oregano (or even marjoram if you’ve got it)
1/4 cup chopped fresh chives
juice of 1 large lemon
1/4 cup best quality olive oil
salt and pepper, to taste
about 1 cups crumbled feta, spread over top
Heat oven to 450 degrees.
Toss the cut up cauliflower with 2 tablespoons of olive oil in a Ziploc bag or large bowl. Make sure all pieces are lightly coated with olive oil. Spread cauliflower in a single layer in a shallow baking dish or half sheet pan. Sprinkle a pinch of salt over cauliflower.
Let cauliflower roast, stirring and turning pieces occasionally, until tender and golden brown, about 25 – 35 minutes.
While cauliflower roasts, bring the stock and water to a boil in a large saucepan over high heat. Once the stock boils, add the rinsed farro and stir. Reduce heat to low and simmer, covered, until tender, about 20 – 25 minutes. Drain farro, and set aside in a large serving bowl.
Meanwhile, in a large saute pan over medium heat, saute the diced pancetta unitl it darkens and gets a little crispy. Add the onion, carrot and celery and cook, stirring frequently, until onion is translucent and carrot has softened, about 10 minutes. You might have to lower the burner to medium-low if the onion is starting to crispen. Season vegetables with a sprinkle of salt and pepper.
Once cooked, add onion mixture to the farro in the serving bowl.
Add the cooked cauliflower to the serving bowl.
Add parsley, oregano and half the chives to the serving bowl.
Add lemon juice and olive oil to serving bowl and mix contents gently, but thoroughly. Taste for salt and pepper and add if necessary.
Garnish with remaining chives and feta.
Can be served warm or room temperature.