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.
One of our favorite things is to make crèpes for Brunch. Crèpes are thin, delicate, unleavened in a small, very hot sauté pan. Crèpe batter can be flavored with buckwheat flour, cornmeal or other grains. Crèpes are not eaten as is but are usually filled and garnished with sautéed fruits, scrambled eggs, cheese or vegetables. Crèpes can be prepared in advance, then filled and reheated in the oven.
Blintzes are crèpes that are cooked on only one side, then filled with cheese, browned in butter and served with sour cream, fruit compote or preserves.
PROCEDURE FOR MAKING CRÈPES
Prepare the batter.
Heat a well-seasoned crèpe pan over moderately high heat. Add a small amount of clarified butter.
Ladle a small amount of batter into the pan. Tilt the pan so that the batter spreads to coat the bottom evenly.
Cook until the crèpe is set and the bottom begins to brown, approximately 1 minute. Flip the crèpe over with a quick flick of the wrist or by lifting it carefully with a spatula.
Cook for an additional 30 seconds. Slide the finished crèpe from the pan. Crèpes can be stacked between layers of parchment paper for storage.
Chef Jean-Philippe provides this recipe, now you can make this at your home or have a crèpe party at your next event catered by AYS. Enjoy!
Sweet Crèpes Batter
· 6 Whole Eggs
· 3 Egg Yolks
· 12 oz. Water
· 18 oz. Milk
· 6 oz. Granulated Sugar
· 1 tsp. Salt
· 14 oz. Flour
· 5 oz. Unsalted Butter, melted
· Clarified Butter as needed
Whisk together all liquid ingredients except the melted butter. Add the sugar, salt and flour; whisk together. Stir in the melted butter. Cover and set aside to rest for at least 1 hour before cooking.
Heat a small sauté pan or crèpe pan; brush lightly with clarified butter. Pour in 1 to 1-1/2 ounces of batter; swirl to coat the bottom of the pan evenly.
Cook the crèpe until set and light brown, approximately 30 seconds. Flip it over and cook a few seconds longer. Remove from the pan.
Cooked crèpes may be used immediately or covered and held briefly in a warm oven. Crèpes can also be wrapped well in plastic wrap and refrigerated for 2-3 days or frozen for several weeks.
Onions are strongly flavored, aromatic members of the lily family. Most have edible grasslike or tubular leaves. Almost every culture incorporates them into its cuisine as a vegetable and for flavoring.
Common or bulb onions (Fr. Oignons) may be white, yellow or red (purple). Medium-sized yellow and white onions are the most strongly flavored. Larger onions tend to be sweeter and milder. Widely used as a flavoring ingredient, onions are indispensable in mirepoix (for making stock). Onions are also prepared as a side dish by deep-frying, roasting, grilling, steaming or boiling.
Pearl onions are small, about ½ inch in diameter, with yellow or white skins. They have a mild flavor and can be grilled, boiled, roasted or sautéed whole as a side dish, or used in soups or stews.
Choose onions that are firm, dry and feel heavy. The outer skins should be dry and brittle. Avoid onions that have begun to sprout. They should be stored in a cool, dry, well-ventilated area. Do not refrigerate onions until they are cut. Onions are available all year.
Why, again, do onions make us cry? The process goes as follows:
Lachrymatory-factor synthase is released into the air when we cut an onion.
The synthase enzyme converts the sulfoxides (amino acids) of the onion into
The unstable sulfenic acid rearranges itself into syn-ropanethial-S-oxide.
Syn-propanethial-S-oxide gets into the air and comes in contact with our eyes.
The lachrymal glands become irritated and produces the tears!
Coriander is a wonderful spice used in both sweet and savory dishes. It can be applied in both the whole seed or in ground form. The whole seeds almost hold the appearance of a Chinese lantern with beautiful ridges running down the sides. Native to both Southern Europe and the Middle East, coriander is one of the most ancient herbs.
It is harvested in either early morning or late afternoon so that the dew in the air will prevent the fruit from shattering. It is then hung to dry and once dry stripped of the valuable seeds. Ground coriander is best purchased in small amounts and kept in an airtight container to preserve its flavor. Ground coriander is one of those ingredients
that you can use to even out a spice mixture if you have added too much of one ingredient.
My favorite application for ground coriander is found in the following recipe from
Chef Jean-Philippe. Give it a try and let us know what you think!
Mushroom, Baby Fennel and Carrots a la Grecque
- 2 tbls extra-virgin olive oil
- Baby fennel cut in half
- ½ pound pearl onions
- 12 ounces small white mushrooms, quartered
- 1 pound carrots, peeled and cut into 2-by-½-inch sticks
- ½ cup dry white wine
- ½ cup chicken stock
- 1 tbls coriander seeds
- 2 bay leaves
- ½ teaspoon whole White peppercorns
- ½ teaspoon fennel seeds
- 1 branch thyme
- 1 branch lemon thyme
- 1 lemon skin
- 1 garlic clove
- Freshly ground pepper
- A few sprigs of Italian parsley, chopped
Warm the oil in a large saucepan over moderate heat; add the
fennel, mushroom, onion and carrots.
Cover and cook for 3 minutes.
Add the remaining ingredients, bring to boil and simmer for 5
minutes or until vegetables are tender.
Season with salt and pepper.
Remove from the heat and set aside.
Discard the bay leaves and peppercorns before serving.
Sprinkle with parsley and serve warm or cool.
Ginger comes from a tropical perennial plant and the part that we actually use is the root! Ginger holds a very powerful aroma that is sweet and soothing. Dried ginger or ginger powder lacks the strong aroma but maintains the wonderful flavor. Ginger is an interesting spice in that its’ origin is unknown.
There are 2 ways to harvest ginger: dried or preserved. Here we will be talking about dried ginger. Usually with dried ginger the skin is removed to speed up the drying process, however in the spice trade there are 8 different grades of dried ginger and the different drying processes classify them.
Ginger is classified as one of the most versatile spices. It can be used for a wide variety of dishes from sweet to savory and is most commonly found in Asian dishes.
It also has a few other jobs. Ginger is used when eating sushi as both a palate cleanser between dishes and it is also said to be able to counter act the negative effects of bad fish.
Ginger is also known to have a soothing affect on an upset stomach. Either way ginger is a delicious and versatile ingredient that we highly recommend integrating into your kitchen. A great dish to start off with is the following recipe by Chef Jean-Philippe.
Carrot and Ginger Soup
- 3lbs Carrots, peeled and diced
- 1 Onion, diced
- 1 Leek, sliced
- 1 tbsp. fresh ginger, chopped
- 2 cloves garlic
- 1 tbsp. fresh thyme
- Sea salt
- Fresh ground white pepper
- 1 tbsp. extra virgin olive oil
- 5 cups water or vegetable stock
- 1 tbsp. scallion, finely sliced
In a large stainless steel pot heat up 1 tablespoon of olive oil and sweat onion, leek and carrots for 5 minutes over medium hit. Add fresh ginger, garlic, fresh thyme, pinch of sea salt and water. Bring to boil. Lower the heat and simmer for 20 minutes until the
carrots are cook. Put in a blender with 2 tbsp. of butter. Taste and add sea
salt and pepper if necessary. Serve in a soup bowl with scallion for garnish.
This is the first of a series of 5 in the Spice Series by Chef Jean-Philippe. We hope you enjoy it. Read on for a bit of culinary trivia.
Personally, I was not the biggest fan of cumin based on the smell when it is by itself. However, after doing some research into some of my favorite recipes I realized that cumin is used in many dishes that I really loved including many curries and dry rub recipes. So I
have decided that cumin is that spice you just have to have!
Cumin seeds come from a small annual plant and they are harvested after the plant has flowered but before the fruit falls to the ground. The stems are dried and then the seeds are removed. It is important to vigorously rub the seeds together to remove most of the
little hairs found on them.
When purchasing and storing cumin remember that the seeds will last you 3 years if kept in an airtight container while the ground cumin will only last about 1 year in an airtight container. This shouldn’t be a problem, however, because cumin is found in so many recipes. Try this one out and give us your feedback!
Culinary trivia: An interesting fact you probably didn’t know… The greens from a cumin plant are actually cilantro!
Broiled Local Halibut
with Eggplant Purée, Cumin Vinaigrette
- 1.5 lb. Halibut Filet, portion at 6 oz. each
- 2 Eggplants
- 2 Garlic chopped
- 1 tbsp. Olive oil
- 1 Green bell pepper, diced
- 1 Red bell pepper, diced
- 2 Tomatoes, diced
- 2 sprigs fresh thyme
- 2 sprigs fresh lemon thyme
- 4 sprigs Italian parsley
- 2 tbsp. Olive oil
- ½ tsp. Ground cumin
- ½ Lemon Juice
- Sea salt
Roast eggplant in the oven. When cooked, take off the skin and keep the inside. Mix it with all the vegetables, season with salt and pepper and cook with olive oil for 10 min.
Mix all the ingredients for the vinaigrette and brush the Halibut, broil until is cook. Make sure you don’t overcook it. Serve on a plate with the eggplant purée.