Brunch with a Difference
By: Pam Smith, RDN
Take the guess-work out of cooking and add in the fun, all from your own kitchen! Grab your recipe, grocery list, prep sheet, and wine pairing below, and then cook along with Pam! Come join others who are making this meal and many more in the P.S. Flavor!™ Cooking Club group on Facebook at facebook.com/groups/psflavorclub. (This meal is from the December 2020 cooking class.)
Want to get the flavors that make this meal magical? They’re all available at psflavor.com!
One of the best ways to jazz up veggies (or any recipe!) is to use herbs and spices! They add a sensational and easy pop of flavor that can elevate the most simple and humble piece of produce! - Pam Smith, RDN
Porcini Pepper Asparagus, Tomato, and Cheddar Frittata
Yields: 6-8 Servings
Ingredients
10 eggs
3 tablespoons 1% or 2% milk
1 cup shredded extra-sharp cheddar cheese
2 teaspoons extra virgin olive oil
2 cups grape or cherry tomatoes, halved
1 small sweet red or Vidalia onion, thinly sliced in strips (about ¾ cup)
1/2 teaspoon Kosher salt
1 teaspoon P.S. Flavor!™ Creole Kitchen
2-3 cloves garlic, minced
1 tablespoon P.S. Flavor!™ Porcini Pepper
1/2 pound asparagus, woody ends removed, sliced on bias and blanched if thick
2 tablespoons fresh scallions, basil, or cilantro, chopped
Additional herb sprigs for garnish
Chai Pear & Blackberry Crisp, recipe follows
Prosciutto Wrapped Strawberry Bites, recipe follows
Method
Preheat oven to 425º F.
Crack the eggs into a medium mixing bowl. Add the milk. Whisk just until the egg yolks and whites are blended. Whisk in 3/4 cup of the shredded cheese, reserving the remaining 1/4 cup for garnish. Set the mixture aside.
In a large (12-15 inch) cast iron skillet (or any other large skillet that is oven safe), add the olive oil, tomatoes, sliced onion, 1/2 teaspoon Kosher salt, and Creole Kitchen. Mix together and cover the bottom of the skillet. Turn heat onto medium high and cook, stirring only occasionally, to allow tomatoes and onions to caramelize.
When the tomato juices begin to evaporate, add the garlic and Porcini Pepper and sauté. for 30 seconds. Add asparagus and mix together. Whisk the eggs once more with the chopped herbs and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute mixture evenly across pan. Sprinkle with remaining cheese.
Once the outside edge of the frittata turns lighter in color, about 30 seconds to a minute, carefully transfer it to the oven. Bake for 10-12 minutes (keep on eye on it!), until the eggs are puffed and appear cooked and the center of the frittata jiggles just a bit when you give it a gentle shake.
Remove from oven and cool on a rack. Garnish with fresh herb sprigs. Cover skillet and refrigerate if serving the next morning, or to serve immediately, slice the frittata for individual plating or create a delicious Brunch Bar with other crowd-pleasing items, such as Chai Pear & Blackberry Crisp and Prosciutto Wrapped Strawberry Bites.
Chai Pear and Blackberry Crisp
Ingredients
2 pounds (about 5) pears, medium dice
6-8 ounces blackberries
2 tablespoons sugar in the raw or 1 tablespoon honey (if needed, based on ripeness)
2 tablespoons fresh lemon juice
1 1/2 tablespoons cornstarch
1 1/2 tablespoons P.S. Flavor!™ Mai Chai
1/4 cup extra virgin olive oil
2 tablespoons pure maple syrup
1 cup old fashioned rolled oats
1/3 cup chopped pecans or walnuts
1/3 cup coconut flakes
1/4 cup flour
1/2 teaspoon Kosher salt
Orange Vanilla Ricotta Cream, recipe follows
Method
Preheat oven to 350º F.
Place the fruit in a large bowl and gently toss with the sugar in the raw or honey (if needed), lemon juice, and cornstarch. Pour into a 9 x 12 x 2-inch baking dish. Sprinkle with 1/2 tablespoon Mai Chai.
To prepare the crisp topping, mix together extra virgin olive oil, maple syrup, oats, nuts, coconut flakes, flour, remaining Mai Chai and Kosher salt. Crumble over the fruit filling.
Bake in the preheated oven for about 25 to 30 minutes, or until the top is browned and the juices are bubbling up around the edge. Remove from the oven and cool for at least 15 minutes before serving.
Serve with Orange Vanilla Ricotta Cream.
Orange Vanilla Ricotta Cream
Ingredients
1 pint reduced-fat ricotta cheese
1 tablespoon finely grated orange or clementine zest
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 teaspoons P.S. Flavor!™ Mai Chai
Method
Put the ricotta cheese, zest, maple syrup, vanilla extract, and Mai Chai into the bowl of a food processor and process until creamy and smooth, about 1 minute. If not serving immediately, refrigerate for an even better consistency.
Prosciutto Wrapped Strawberry Bites with Citrus Spiced Goat Cheese
Ingredients
12 large strawberries
4 ounces goat cheese
1 tablespoon P.S. Flavor!™ Citrus Spice
24 thumbnail size basil leaves (tear if needed)
12 thin slices prosciutto
Method
Wash and hull strawberries, pat dry and cut in half to get 24 pieces.
Soften goat cheese to room temperature or microwave for 20-30 seconds until softened. Add Citrus Spice and mix well.
To assemble, spoon ½ tablespoon of goat cheese on cut side of strawberry, pressing into cavity lightly. Add a basil leaf to the top of the cheese on each berry.
Lay out prosciutto slices on cutting board and cut slices in half lengthwise.
Place filled strawberry on one end of half prosciutto slice closest to you. Roll and tightly wrap strawberry using prosciutto to hold in the goat cheese. Chill for at least 30 minutes.
When ready to serve, remove berries from refrigerator. Heat olive oil over medium high heat in a nonstick skillet. Add berries in batches to sear prosciutto and warm through. You may also place on a sheet pan and broil to crisp the prosciutto.
To serve, place berries on plate and drizzle with balsamic syrup. Sprinkle with Creole Kitchen and garnish with fresh herbs and lemon zest.
Pam's Pairing
Champagne’s bubbles, biscuity flavors and lemony acidity are made for vegetable frittatas, and will also be heavenly with the Fruit Crisp and the Prosciutto Wrapped Berries. Sparkling Rose or a dry Riesling would also be delicious!
Grocery List
PRODUCE 1 pint grape or cherry tomato
1 small sweet red or Vidalia onion
2-3 cloves garlic
1/2 pound asparagus
2 bunches basil (see recipe forother herb options)
5 pears
1 clamshell blackberries
1 lemon
1 orange or clementine
12 large strawberries
DAIRY
10 eggs
3 tablespoons 1% or 2% milk
1 cup shredded extra-sharp cheddar cheese (or any other cheese of your pleasing!)
4 oz. goat cheese
1 pint reduced-fat ricotta cheese
MISCELLANEOUS
1/3 cup chopped pecans or walnuts
1/3 cup coconut flakes
12 thin slices prosciutto
2 tablespoons balsamic syrup
CHECK YOUR PANTRY FOR Extra virgin olive oil
Kosher salt
2 tablespoons sugar in the raw or 1 tablespoon honey
1 1/2 tablespoons corn starch
5 tablespoons pure maple syrup
1 cup old fashioned rolled oats
1/4 cup flour
2 teaspoons vanilla extract
P.S. FLAVOR!™ SPICES Porcini Pepper Creole Kitchen Mai Chai Citrus Spice
Prep Sheet
EQUIPMENT Cutting board
Chef’s knife
Measuring cups and spoons
Medium mixing bowl
Whisk
12-15 inch cast iron skillet (or any large oven safe skillet)
Spatula
Large mixing bowl
9x12x2 - inch baking dish
Food processor
Citrus zester and squeezer
Nonstick skillet or sheet pan
Tasting spoons
Serving plates
PRE-PREPPED INGREDIENTS 2 cups grape or cherry tomatoes, halved
1 small sweet red or Vidalia onion, thinly sliced in strips (about .cup)
2-3 cloves garlic, minced
1/2 pound asparagus, woody ends removed, sliced on bias and blanched if thick
2 tablespoons fresh scallions, basil, or cilantro, chopped
3 tablespoons fresh herbs, finely minced (such as mint, flat leaf parsley, or basil)
2 pounds (about 5) pears, medium dice
Juice and zest of 1 lemon
1 tablespoon finely grated orange or clementine zest
INGREDIENTS TO HAVE READY 10 eggs
3 tablespoons 1% or 2% milk
1 cup shredded extra sharp cheddar cheese
1/2 cup extra virgin olive oil
Kosher salt
Herb sprigs for garnish
6-8 oz. blackberries
2 tablespoons sugar in raw or 1 tablespoon honey
1 1/2 tablespoons corn starch
2 tablespoons pure maple syrup
1 cup old fashioned rolled oats
1/3 cup chopped pecans or walnuts
1/3 cup coconut flakes
1/4 cup flour
1 pint reduced-fat ricotta cheese
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
12 large strawberries
4 oz. goat cheese
24 thumbnail size basil leaves
12 thin slices prosciutto
2 tablespoons balsamic syrup
1 tablespoon P.S. Flavor!™ Porcini Pepper
2 teaspoons P.S. Flavor!™ Creole Kitchen
2 tablespoons P.S. Flavor!™ Mai Chai
1 tablespoon P.S. Flavor!™ Citrus Spice
Access a printer-friendly PDF of this recipe by clicking here. Visit the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub for cooking class videos, community, and more! Spice blends are available at the P.S. Flavor!™ shop at www.psflavor.com!