Sunday Brunch

This is brunch our way: healthy, delicious, and spirited.  The spring vegetable and smoked salmon frittata leaves your mouth watering as each decadent layer melts into the next.  The herb goat cheese and fig jam toasts provide just the right sweet and savory combination with a great crunch to boot.  And the apricot mimosa gives the entire meal a sense of festivity that we hope you enjoy as much as we did.



Spring Vegetable and Smoked Salmon Frittata

Serves 8

2 tablespoons olive oil (plus more for greasing pan)

1 leek (tender shoot only), sliced and cleaned thoroughly

1/2 medium onion, thinly sliced

1 shallot, thinly sliced

salt and freshly ground pepper

3 cloves garlic, minced

4 tablespoons white wine

3 cups raw spinach (cooks down to 1/4 cup)

2 medium Idaho potatoes, 1/8 inch slices (boiled)

6 ounces (2 cups) herbed havarti cheese, grated

1/2 bunch tender asparagus shoots (1/4 cup), cut into 1/8’s, blanched

6 ounces smoked salmon

1/2 cup basil, chiffonade

1/4 cup roasted red pepper, sliced

4 egg whites, 5 whole eggs (we used cage free eggs so ours were small–if using large eggs only use 3 whole eggs), whisked together and seasoned with salt and freshly ground pepper.

Preheat oven to 350. Grease a 9 inch pie pan with olive oil.

In a large saute pan over high heat, add 1 tablespoon olive oil and leeks.  Saute on high 2 minutes then add onion and cook another 2 minutes.  Add shallots and season with salt and freshly ground pepper, cook 1 to 2 minutes.  Add garlic and cook another minute then add 2 tablespoons white wine, cook till dry, and repeat process with remaining white wine.  Remove leek mixture to a separate bowl.  In same pan, add another tablespoon olive oil and saute spinach, about 4 minutes.  Season with pepper.  Strain, wring dry, and reserve in another small bowl.

To assemble frittata:

Begin with a layer of potatoes, overlapping and covering the bottom of the dish (you will use about 3/4 of the potato).  Next, add 1/4 of the leek mixture and a handful of havarti cheese.  For the second layer add all the spinach and the asparagus.  Again top with 1/4 of the leek mixture and a handful of havarti cheese.  For the third layer, add all the salmon, covering the top completely.  Top with all basil and repeat with leek mixture and havarti.  To finish, add the remaining potatoes, leek mixture, roasted red peppers, and half of the remaining cheese.  Cover pie with egg mixture, making sure eggs drip between layers and fill all empty space.  Top with the remaining cheese and bake about 45 minutes (until eggs are fully cooked and sides are golden brown).

Let rest, and then carve into 8 equal wedges.  Serve with herb goat cheese and fig jam toasts, fresh fruit, and apricot mimosas.  Enjoy!

Herb Goat Cheese and Fig Jam Toasts

Serves 4

4 slices multi-grain bread, toasted

2 ounces herb goat cheese (buy a 4 ounce log and spread to suit your taste)

1 ounce fig jam

Cut your toasted bread into triangular halves.  Spread with goat cheese and top with fig jam.

Apricot Mimosas

Serves 4

1 bottle Looza Apricot Nectar (you can substitute orange juice but the apricot nectar is so decadently delicious)

1 bottle champagne (you can substitute prosecco or sparkling wine as well)

 

Your Chefs:



Advertisements

One thought on “Sunday Brunch

  1. Pingback: Teriyaki Salmon « Cooking with Aurora

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s