Asparagus Frittata with Burrata & Herb Pesto

I used to be able to bribe my husband to eat a frittata for dinner by serving it with roasted potatoes… unfortunately, that bribe has worn thin. :/ A frittata topped with burrata was an easy sell! 🙂 This dish could be served for any meal of the day.

This recipe was adapted from The New York Times, contributed by David Tanis. The burrata brought it to the next level. Next time, I would make half of the pesto. We ate it with roasted potatoes and green salad. Nice.

Yield: 4 to 6 servings

  • 1 pound (1 small bunch) medium asparagus, tough bottoms removed
  • ½ cup extra-virgin olive oil
  • 1 cup basil leaves, plus a few small basil leaves for garnish
  • 1 cup flat-leaf parsley leaves
  • coarse salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 8 large eggs, lightly beaten
  • ¼ cup grated Parmesan cheese
  • 1-2 balls of fresh burrata, about 1/2 pound total, at room temperature
  1. Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
  2. In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
  3. Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
  4. Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
  5. Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
  6. Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata.
  7. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.

I’m sharing my burrata frittata at Angie’s Fiesta Friday #227 this week, co-hosted by Lizet @Chipa by the Dozen and Jhuls @The Not so Creative Cook. Enjoy!

One Year Ago: Three Cheese Crepe Manicotti

Two Years Ago: Buckwheat Crepes with Asparagus, Gruyère & Prosciutto

Three Years Ago: Asparagus with Fava Beans & Toasted Almonds and Seared Scallop Bites

Four Years Ago: Gnocchi with Bacon & Tomatoes

Five Years Ago: Vidalia Onion Tart and Spicy Roasted Shrimp & Broccoli Rabe

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Grilled Glazed Salmon & Bacon Sandwiches

More… Salmon! Easy and delicious. Grilled too. 🙂

This post is really belated. We ate these yummy sandwiches on Memorial Day… Thank goodness it’s still fabulous grilling weather! They were such a great alternative to standard holiday grilling menu items.

I served these sandwiches with German Potato Salad with Dill and Pasta Salad with Peas and Summer Beans on the side. For dessert, we enjoyed a Skillet Chocolate Chip Cookie (a family favorite!), Milk Bar Sugar Cookie-Cake Squares, and ice cream, of course! I almost forgot to mention our New York Soft Pretzel appetizer- yikes! It really was an All-American feast.

This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Marcia Kiesel. I served the sandwiches on brioche rolls but would opt for potato rolls next time. Too much bread for me! 😉

Yield: Serves 4

For the Glaze & Salmon:

  • 1/4 cup plus 2 tablespoons Dijon mustard
  • 1/4 cup prepared horseradish, drained
  • 2 tablespoons honey
  • four 6-ounce skinless salmon fillets
  • canola oil, for rubbing
  • coarse salt and freshly ground black pepper
  1. Light a grill.
  2. In a small bowl, mix the mustard, horseradish and honey.
  3. Rub the salmon with oil and season with salt and pepper.
  4. Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes.
  5. Turn and grill for 3 minutes longer, until the salmon is almost cooked through.
  6. Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze.
  7. Turn and grill until glazed, about 30 seconds.
  8. Serve the remaining glaze on the sandwiches, below.

Note: As with any sweet glaze, brush the honey-horseradish-mustard sauce on the salmon in the last minutes of grilling, or else the sugars in it might burn.

For the Sandwiches:

  • 4 kaiser, brioche, challah, or potato rolls—split, toasted and buttered
  • 4 red lettuce leaves
  • 8 thick bacon slices, cooked until crisp, as below
  • 1/2 Granny Smith apple, cut into 12 thin slices
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Place the bacon in a single layer, divided between 2- 9×13-inch pyrex dishes.
  3. Bake for 30 or 35 minutes, until crisp. Remove from pans and place on a paper towel-lined, rimmed baking sheet to drain.
  4. Spread the remaining horseradish glaze from the Grilled Glazed Salmon on the rolls.
  5. Place a lettuce leaf, 2 crispy bacon strips and 3 slices of Granny Smith apple on each buttered roll and set a salmon fillet on top.
  6. Close the sandwiches and serve.

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Buckwheat Crepes with Asparagus, Gruyère, & Prosciutto

This is another yummy dish that I made while visiting my mom over spring break. It was a special recipe to try during our visit because my dad made amazing breakfast crepes every Sunday morning during my childhood and also because my grandfather was from Brittany; this is a classic dish from that region. I also absolutely love using my dad’s perfectly seasoned crepe pans! 🙂

This recipe was adapted from The New York Times, contributed by David Tanis. Due to technical difficulties, I substituted whole wheat flour for buckwheat flour in the crepes- they were still delicious! (I would make them with buckwheat flour, if possible, next time though.) I also substituted prosciutto for ham in the filling.

According to Tanis, these crepes are traditionally served with a glass of sparkling cider. We gobbled them up with red wine and green salad. Spring-time asparagus heaven.

Yield: Serves 6

  • 1 cup/120 grams buckwheat flour
  • ½ cup/60 grams all-purpose flour
  • 2 large eggs
  • 2 ½ cups buttermilk
  • ½ teaspoon coarse salt, plus more as needed
  • 2 tablespoons unsalted butter
  • 1 ½ pounds medium asparagus, trimmed and bottom parts peeled, if desired
  • 12 slices (about 5-6 oz) prosciutto or 6 cooked ham slices
  • 2 cups grated Gruyère or Comté cheese
  • canola or other vegetable oil, for the pan, as needed
  1. Make the batter: Whisk together flours, eggs, buttermilk and salt until well combined. Put the batter in the fridge for at least 2 hours or, preferably, overnight. Check the consistency after the batter has rested. If necessary, thin batter with a little more buttermilk or water, to the consistency of heavy cream prior to cooking.
  2. Heat a crepe pan or well-seasoned cast iron skillet, about 8 inches in diameter, over medium-high heat. (I used 2 pans.)
  3. Using a pastry brush, apply a light coating of vegetable oil to the pan(s), then quickly ladle in about 1/4 cup of batter. Swirl the pan to spread the batter all the way to the perimeter. Let crepe brown on one side for a minute or so, until crisp. Flip it over with a spatula (or carefully with your fingers) and cook one minute more. Don’t worry about browning the second side. Adjust heat if crepe browns too quickly; the pan needn’t be scorching hot. Remove from heat if crepe is cooking too quickly.
  4. Remove the crepe from the pan and set it aside while you continue to cook the remaining batter. Stack crepes on top of each other as they are finished. (Crepes may be made in advance.)
  5. Bring a medium pot of generously salted water to a boil. Cook the asparagus for 1-2 minutes, or just until it is firm-tender, then drain and spread on a clean kitchen towel to cool.
  6. Heat oven to 400 degrees.
  7. On parchment-lined baking sheets, fill the crepes by laying each one top-side down (the prettier side), place a slice of prosciutto on top, sprinkle generously with cheese, and lay 3-5 asparagus spears on top, off to one side. Fold over to make a half-moon.
  8. Drizzle the folded crepes with a little melted butter, then bake until they are crisp and the cheese is melted, about 5 to 7 minutes. Serve immediately.

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Heirloom Tomato Crostata with Honey-Thyme Glaze

This crostata was worth every bit of effort. The crust was perfectly flaky. The sweetness of the tomatoes was enhanced by the honey-thyme-vinegar glaze. The garlic oil, gruyere, and thyme added layers of wonderful flavor. Delicious!

I made this pretty crostata to share with some special girlfriends whom I don’t get to see nearly often enough. We enjoyed a lovely lunch while all of our kids played together. One friend brought a yummy caesar salad to serve on the side. Perfect Vanilla Cupcakes from What Jessica Baked Next for dessert. It was a great time for all. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a combination of my CSA and colorful heirloom tomatoes, used gruyere instead of cheddar, and reduced the baking time for a convection oven.

I am sharing this special dish with my friends at Fiesta Friday #84 this week hosted by Steffi @ Ginger and Bread and Effie @ Food Daydreaming. Enjoy!!

Yield: 6 servings

For the Crust:

  • 125 grams all-purpose flour (about 1 cup), more for rolling out dough
  • 75 grams fine cornmeal (about 1/2 cup)
  • ¼ teaspoon fine sea salt
  • 10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons), cut into small cubes
  • 35 grams grated Gruyere or extra-sharp Cheddar (about 1/2 cup)

For the Filling:

  • 1 ½ pounds different-colored tomatoes, sliced 1/4-inch thick (or halved if cherry or grape tomatoes), preferably heirloom
  • 1 teaspoon kosher sea salt, plus a pinch
  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • ½ bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves
  • 2 tablespoons olive oil
  • 3 garlic cloves, smashed and peeled
  • 65 grams Gruyere or extra-sharp Cheddar, grated (about 1 cup)
  • freshly ground black pepper, to taste
  • 1 large egg
  • flaky sea salt, like Maldon

To Make the Crust:

  1. In a food processor, briefly pulse together flour, cornmeal and salt.
  2. Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).
  3. Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together.
  4. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours. (I refrigerated it overnight.)

To Make the Filling:

  1. Meanwhile, line a rimmed baking sheet with a double layer of paper towels. Spread out tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours.
  2. In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer; let simmer 2 minutes, then transfer to a bowl.
  3. Wipe out skillet, then add olive oil and garlic. Cook garlic for 2 to 3 minutes, or until garlic is golden and caramelized.
  4. Remove garlic and finely chop. Reserve garlic oil.

To Finish the Crostata:

  1. Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and rolling pin. (*Alternatively, roll out the dough onto a piece of parchment paper large enough to line a rimmed baking sheet.*) Gently roll out dough to a 1/4-inch thickness, dusting with flour if dough is sticking. Transfer dough to baking sheet and return to fridge for another 20 minutes. (longer than 20 minutes is okay)
  2. Heat oven to 425 degrees. Pat tomatoes dry with paper towels. Brush tomatoes with honey mixture.
  3. Leaving a 3-inch border, distribute the garlic, then the cheese, followed by half the chopped thyme leaves on center of crust.
  4. Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the 3-inch border.
  5. Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves.
  6. Gently fold crust up around tomatoes, making a 2-inch border.
  7. In a small bowl, whisk egg and 1 teaspoon water. Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt.
  8. Bake for about 25 minutes on convection, or up to 35 minutes in a standard oven, until pastry is deeply golden brown. Serve warm or at room temperature.

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