Frittata Time

Happy almost-Thanksgiving!  It is hard to believe we have reached the busiest time of year. So, I thought it would be appropriate to post a great meal idea for any time of day that is perfect for one or for many:  The Frittata.

A frittata to me means "open-faced omelette".  I am not sure if this is what it is really supposed to be, but that's how I think of it.  I have had frittatas with leftover spaghetti, chick peas, potatoes, all sorts of veggies and cheeses (not necessarily all together).  It is a great dish to make in a pinch when trying to get rid of leftovers in the fridge.  It is also the perfect weeknight meal because it is so easy to make and requires little time.  The best part about the frittata is it can be made with so many different ingredient options for 1 person or a crowd; a perfect brunch option if you have visitors this holiday season. 

Here's how it's done: Basic Frittata

1. Chop up any veggies (and/or meat) you plan to add. 

2. Place appropriate sized pan (I use a 10 inch for 2 people) on burner and melt butter under medium heat.  Add veggies/meat to (oven safe) pan and saute a few minutes until softened.

3. In a bowl, whisk together eggs (2 per person) and some milk.  When veggies are softened, add egg mixture to pan.  Generously sprinkle with salt and pepper. 

4. Cook over low-medium heat until eggs are almost cooked through. 
5. Turn on broiler.  Top egg with shredded or sliced cheese.

6. Place frittata under broiler until cheese is melted and gets crusty on top.  Take out and cut into servings.  

The frittata pictured was asparagus, crab and brie.  A very tasty combo!

Colossal Crumb Cake

I don't think there is a person on the planet who would say they do not like crumb cake.  I prefer crumb cake over any doughnut, danish, or cinnamon roll for breakfast - it is my absolute favorite.  I have tried Martha Stewart's recipe a couple times but had to stop making it because I could not stop eating it!  But when I saw this recipe on Serious Eats, I could not resist.  I HAD to try it.  Anticipating that I would be able to give some away to family, I decided to make it this weekend.  Luckily, it freezes well, so hopefully I can show some restraint and put the rest of what I have in the freezer for later consumption.

First let's start with the most important component: the crumbs!

I am not sure if this picture gives the crumbs justice.  This is the biggest bowl I own.  The utensil in the picture is a big serving fork (not regular size), so hopefully that will help you to understand just how much of the cake is made up of this delicious crumb topping.

Now for the cut-out corner shot: to say that getting this piece out was easy is a lie.  To say that I did not enjoy eating all the bits of crumbs that fell off the top is another lie.

And finally, the piece de resistance: the cross-section.

Now, this is a particularly big piece... I would not recommend eating all of this in one sitting; while your tastebuds would be very happy, your stomach would not be later on.  Plus, you would probably not be able to move for a while.

So, as long as you stick to smaller-sized pieces and/or have a good crowd of people share this with, I recommend you make this.  It is unbelievably good.

Colossal Crumb Cake
adapted from Arthur Schwartz
serves a small army

For the crumb topping:
3 cups (6 sticks) unsalted butter
7 1/2 cups all-purpose flour
4 1/2 cups packed dark brown sugar (I used half light/half dark)

1 1/2 teaspoon salt

4 teaspoons vanilla extract

5 tablespoons cinnamon

For the cake:

2 1/4 cups sifted unbleached all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons unsalted butter, room temp

1 cup superfine or strained sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1. Make the topping: Melt the butter in a medium saucepan over a low flame.  Remove from heat and cool for about 5 minutes, but do not allow butter to become cold. Transfer butter to a very large mixing bowl.

2. Add the flour, sugar, salt, vanilla extract and cinnamon.  Stir together until mixture forms small crumbs.  Set aside.

3. Preheat oven to 350 with the rack in the lower third of the oven.
4. Butter a 9x13 inch pan.  Dust lightly with flour.

5. Make the cake: Combine the flour, baking powder, baking soda and salt in large bowl and whisk together.

6. Add butter to a large bowl of a stand up mixer.  Cream butter until soft. 

7. Add sugar 1 tablespoon at a time until well combined. Scrape sides of bowl occasionally.

8. Add eggs, one at a time, scraping sides as necessary. Add vanilla.

9. Reduce mixer speed to low.  Add the dry ingredients alternately with the sour cream, dividing the flour mixture into 3 parts and the sour cream into 2 parts, starting and ending with the flour.  Mix just until incorporated after each addition.  Scrape sides down and mix for another 10 seconds. 

10. Scrape batter into prepared pan, smoothing the surface with a rubber spatula.

11. Pour crumb mixture over the cake in the pan.  Make sure to gently press down crumbs on top of batter. Try to make sure the whole surface is covered well (this should not be a problem).  

12. Bake in preheated oven for 30 minutes or until cake is golden brown and begins to come away from the sides of the pan.  

*Just a note - my cake needed a little more than 30 minutes for the middle portion of the cake to be cooked through, but ovens may vary so be sure to keep an eye on it!

 Nothing but crumbs!

Banana Chocolate Chip Muffins

I am always looking for new muffin recipes.  Muffins to me are the perfect breakfast when you are on the go.  They also freeze and defrost well, so I can make a batch and not have to worry about them going stale before we finish them.  I found this recipe on the internet when I was looking for something to make with leftover ripe bananas (I was not in the mood for traditional banana bread).  I don't remember now where I found this recipe, but after a couple tweaks and healthy additions, it has become a favorite of mine and my husband's.

Chocolate Chip Banana Muffins

3 ripe bananas

2 eggs

1 tsp vanilla

½ cup plus 1 tbsp melted butter

½ cup Splenda

¼ cup brown sugar

1 ¾ cups whole wheat flour

1 tsp baking powder

½ tsp baking soda

pinch of salt 

¾ cup chocolate chips

3 tbsp flax seeds

Directions

Preheat oven to 350 degrees.  

Grease a 12 cup muffin tin with butter or baking spray.

Cut bananas into a large bowl and mash with a fork.  Add in the egg, vanilla and melted butter.  Add the sugars and combine.  In a separate bowl, combine the flour, baking powder, baking soda and salt.  Add to bowl and combine.  Gently mix in chocolate chips and flax seeds - do not overmix or the muffins will be tough. 

Divide the batter between the 12 cups and bake for approx 20 minutes or until an inserted toothpick comes out clean.

My Favorite Pancake Recipe

Buttermilk is not a staple that I keep in my fridge, but I do buy it for certain recipes (most recently Irish Soda Bread).  I had some leftover, so what better way to use up extra buttermilk than for pancakes?  I found this recipe a couple years back and it's become my favorite.  The pancakes come out so light and moist that you don't even need to put butter on them -just a couple drizzles of pure maple syrup (which, by the way is good for you!) and you're all set.

I prefer blueberries in my pancakes, but you could substitute anything you have on hand (nuts, chocolate chips, bananas) or just eat them plain.  This batch had fresh blueberries and chopped pecans. Here is how I made them (with a few substitutions):

Blueberry Buttermilk Pancakes

adapted from Epicurious

Ingredients

1 1/3 cups whole wheat flour
3 tablespoons Splenda
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted
1/2 cup each fresh blueberries and chopped pecans
Pure maple syrup

To keep the pancakes warm: Preheat oven to 250°F. Place baking sheet in oven.

Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients.  If mixture is too dry, add some more buttermilk; if too wet, add some more flour.  Fold in berries and pecans. [If using frozen berries, drop the blueberries into each pancake rather than folding in]. 

Heat large nonstick griddle or skillet over medium heat; spray with Pam.  Drop batter by 1/3 cupfuls onto griddle.  Cook pancakes until brown, about 3 minutes per side. Transfer to sheet in oven to keep warm.  Serve pancakes with maple syrup.