Frittata Lorraine

Ingredients

8 eggs, lightly beaten
6 slices cooked bacon, crumbled
4 oz shredded Gruyère cheese, or Jarlsberg or Swiss
1/4 cup plus 2 tbsp whole milk
salt and black pepper
1 tbsp butter

Method

  1. Preheat oven to 175ºC (350ºF).
  2. In a large bowl, whisk together eggs, bacon, cheese, milk and enough salt and pepper for 8 eggs, until just mixed.
  3. Melt butter in an ovenproof skillet. Swirl around all sides. Add the egg mixture and place the skillet in the oven. Bake until eggs are just set, 15 to 25 minutes.

Makes 4 servings.

Source: Winnipeg Free Press

Grilled Lamb Chops with Zucchini and Olive Gremolata

Ingredients

1 frenched 8-rib rack of lamb, about 2-1/2 lb, cut into 4 double chops
3 tbsp olive oil
4 whole star anise, toasted and finely ground
2 tbsp coriander seeds, toasted and finely ground
2 tsp sweet smoked paprika
Kosher salt and freshly ground black pepper
2 medium zucchini, cut crosswise on a very 4 into 3/4-inch-thick slices
2 tbsp olive oil
1/2 cup very coarsely crumbled feta cheese
1 small red onion, pickled (optional)
flaky seasalt for garnish

Gramolata

6 tbsp extra-virgin olive oil
3 tbsp finely chopped shallots
3 tbsp finely chopped pitted kalamata olives
3 tbsp sherry vinegar
2 tbsp finely grated lemon zest
1 tbsp finely chopped fresh tarragon
Kosher salt and freshly ground black pepper

Method

  1. To make the gremolata: In a small bowl, combine the olive oil, shallots, olives, vinegar, lemon zest, and tarragon. Season lightly to taste with salt and pepper. Cover the gremolata and set aside at room temperature.
  2. In a small bowl, stir 2 tablespoons of the olive oil with the star anise, coriander, and paprika. Season the lamb chops with salt and pepper and then with the spice mixture. Let stand at room temperature while you prepare the grill.
  3. Prepare an outdoor grill for medium-high cooking over direct heat.
  4. Coat the lamb chops with the remaining 1 tablespoon olive oil. Grill the chops, turning occasionally, for about 15 minutes, or until an instant-read thermometer inserted horizontally into the center of a chop registers 125°F for medium-rare. Transfer the chops to a platter and let stand for 10 minutes.
  5. In a medium bowl, toss the zucchini with 1 tbsp olive oil and season with salt. Grill the zucchini, turning halfway through cooking, for about 6 minutes, or until charred with grill marks and crisp-tender.
  6. When ready to serve, place a lamb chop on each of four dinner plates. Arrange the zucchini and pickled onions (if using) alongside the lamb, then sprinkle with the feta cheese. Spoon the gremolata around the lamb. Sprinkle with sea salt and serve.

Makes 4 servings.

Source: Curtis Stone What’s for Dinner

Breakfast Egg Cakes with Mushroom and Wild Rice

Ingredients

1/2 cup wild rice
2 tsp gropeseed, comelino or sunflower oil
2 shallots, chopped
1/2 lb cremini mushrooms, chopped
1/4 tsp salt
2 garlic cloves, minced
1 cup frozen peas, thawed
6 large organic eggs
1/2 cup grated Parmesan cheese
1 Tbsp fresh thyme
1/4 tsp black pepper

Method

  1. Place rice and 2 cups water in saucepan. Bring to a boil, reduce heat and simmer, covered, until rice is tender but still slightly chewy, about 40 minutes. Drain and let cool.
  2. Heat oil in skillet over medium heat. Add shallots, mushrooms and salt. Cook until mushrooms are tender and have given off their liquid, about 5 minutes.
  3. Add garlic and peas to pan and cook for 1 minute.
  4. Preheat oven to 375ºF (190ºC).
  5. In large bowl, whisk eggs and stir in mushroom mixture, rice, Parmesan, thyme and pepper. Divide mixture among 12 greased or muffin paper-lined standard-sized muffin cups. Bake for 20 minutes, or until eggs are set.
  6. Let cool for a few minutes before unmoulding.

Makes 4 servings.

Tip

To speed up the cooking time, soak the wild rice in water for several hours.

Source: Sage magazine

Carrot-flavoured Pancakes with Maple Cream

Ingredients

1-1/4 cups oat flour, gluten free if desired
2 tsp baking powder
1/2 tsp baking soda
1-1/2 tsp ground allspice
1/2 tsp ground ginger
1/4 tsp salt
2 large organic eggs
3/4 cup + 2 Tbsp buttermilk
1 Tbsp coconut sugar or other raw-style sugar
1-1/2 tsp vanilla extract, divided
1-1/2 cups grated carrot
1/4 cup chopped walnuts
4 oz cream cheese, softened at room temperature
3 Tbsp milk
3 Tbsp maple syrup
1 tsp grated orange zest

Method

  1. In large mixing bowl. stir together oat flour, baking powder, baking soda. allspice, ginger and salt.
  2. In separate bowl, lightly beat eggs. Stir in buttermilk, sugar and 1 tsp vanilla.
  3. Add wet ingredients to dry ingredients and mix gently. Fold in carrot and walnuts. Let mixture rest for 5 minutes while you make the maple cream topping.
  4. Whisk together cream cheese, milk, maple syrup, orange zest and 1/2 tsp vanilla until smooth. Add more milk, 1 Tbsp at a time, if needed to reach thin consistency.
  5. Grease large skillet or griddle with butter or oil and heat over medium heat.
  6. Pour 1/4 cup (60 mL) batter for each pancake and cook until tops are covered with bubbles and edges darken, about 2 minutes.
  7. Flip pancakes and cook until bottoms are browned, about 1 minute.
  8. Repeat with remaining batter, greasing pan as needed. Keep cooked pancakes warm in 200ºF (95ºC) oven while preparing separate batches of pancakes.
  9. Place pancakes on serving plates and top with maple cream.

Makes 4 servings.

Source: Sage magazine

Grilled Vegetables and Cheese Sandwiches

Ingredients

2 large red bell peppers, quartered and cored
1 large eggplant, cut lengthwise in 12 slices
1 tablespoon olive oil
8 thin slices bread from a large seeded loaf
8 tablespoons soft medium-fat goat’s cheese
50 g arugula (or watercress)
lemon juice
freshly ground black pepper

Method

  1. Preheat the grill to high.
  2. Grill the bell pepper quarters skin-side up until well charred. Transfer to a covered bowl or plastic bag and leave for a few minutes to steam – this makes it easy to peel off the skin. Reserve any juices from the peppers.
  3. Meanwhile, reduce the heat to medium. Brush the eggplant slices with the oil and grill for 5-7 minutes, until lightly charred and softened on both sides. Transfer to a plate and spoon over the juices from the peppers.
  4. Spread the bread with the cheese and put a quarter of the bell pepper, eggplant and arugula on each of 4 of the slices. Season with lemon juice and pepper and top with the remaining slices.

Makes 4 servings.

Source: GL Diet Made Simple