Last event of 2020. I always enjoy being in the kitchen and creating dishes to bring a smile to my clients’ faces, especially small events now, so I can really focus on the details. I’m looking forward to more in 2021. Stay well and healthy!
Seasonal, refreshing, homemade mini popsicles. Fun for summer. I hope you enjoy!
Frittatas are essentially open-faced omelets of Spanish-Italian heritage. They may be cooked in small pans as individual portions or in large pans, then cut into wedges for service. A relatively large amount of hearty ingredients are mixed directly into the eggs. The eggs are first cooked on the stove top, then the pan is transferred to an oven or placed under a salamander or broiler to finish cooking.
Procedure for making Frittatas
Fully cook any meats and blanch or otherwise prepare any vegetables that will be incorporated into the frittata.
Heat a sauté pan and add clarified butter.
Whisk the eggs, flavoring and any other ingredients together; pour into the pan.
Stir gently until the eggs start to set. Gently lift the cooked eggs at the edge of the frittata so that the raw eggs can run underneath. Continue cooking until the eggs are almost set.
Place the pan in a hot oven or underneath a salamander or broiler to finish cooking and lightly brown the top.
Slide the finished frittata out of the pan onto a serving platter.
Try it in the following recipe by Chef Jean-Philippe.
4 oz. Chicken breast
1 tsp. Garlic, chopped
Salt and Pepper
2 oz. Mushroom, sliced
3 Tbsp. Unsalted butter
1 tsp. Jalapeno, seeded, minced
2 oz. Red bell pepper, roasted, seeded, peeled and julienne
1 oz. Green onion, sliced
2 tsp. Cilantro
2 Eggs, beaten
2 oz. Monterey Jack or cheddar cheese
Rub the chicken breast with the garlic, cumin, salt and pepper. Grill or broil the chicken until done. Allow it to rest briefly, and then cut into strips.
In a well- seasoned 9-inch sauté pan, sauté the mushrooms in the butter until tender. Add the jalapenos and sauté for 30 seconds. Add the chicken, roasted pepper, green onions and cilantro and sauté until hot.
Add the eggs and season with salt and pepper. Cook the mixture, stirring and lifting the eggs to help them cook evenly, until they begin to set.
Sprinkle the cheese over the eggs and place under a salamander or broiler to melt the cheese and finish cooking the eggs. Slide the frittata onto a plate or cut into wedges for smaller portions.
Mom always said breakfast was the most important meal of the day, and she was probably right. Breakfast (from the expression “to break fast”) gives you the energy to get going after a long night’s sleep. It should provide at least one fourth of the calories and nutrients consumed during the day.
Breakfast is often an on-the-go, rushed experience, hence the popularity of breakfast sandwiches, jumbo muffins and disposable coffee cups. Brunch, on the other hand, is a leisurely experience, combining breakfast foods along with almost anything else. Unlike breakfast, brunch is often accompanied by champagne or other alcoholic beverages and concludes with a pastry or desert.
Food service operations must offer a variety of breakfast options to appeal to a wide range of consumers. Hotels and resorts may offer a complimentary continental-style breakfast of coffee, juice and simple rolls; a full service a la carte dining room, a room service menu and a casual snack bar. The grand hotel Sunday and holiday brunch buffet is an American institution for celebrations and special occasions.
Office, retail and commercial complexes are peppered with small shops selling coffee, muffins, bagels and sweet rolls. Coffee houses offering a variety of coffee blends and drinks, pastries, breads and quiche are also popular. Even fast-food facilities have expanded their menus and hours of operation to meet the needs of early-morning diners.
No other breakfast food is as popular or as versatile as the egg. Eggs can be cooked by almost any method and served with a wide array of seasonings, accompaniments and garnishes. Whatever cooking method is selected, be sure to prepare the eggs carefully: Overcooked eggs and those cooked at too high a temperature will be tough and rubbery.
Shirred Eggs with Ham
Melted whole butter
½ oz. Baked ham, sliced thin
Salt and Pepper
1 Tbsp. Heavy cream, hot
1 Tbsp. Swiss cheese, grated
Brush the interior of a 6-ounce ramekin with melted butter. Line the ramekin with ham.
Break the eggs into a cup and pour them carefully into the ramekin on top of the ham. Season with salt and pepper.
Bake at 325 F until the eggs begin to set, approximately 8-10 minutes. Remove from the oven, add the cream and grated cheese. Return to the oven until the eggs are cooked and the cheese is melted. Serve immediately.