TASTE
More herb dishes, savory and sweet
| • | Flatbreads go full circle |
Associated Press
Here are recipes for Easter breakfast or brunch dishes enlivened by herbs.
The frittata is the Italian version of an omelet. Unlike its French cousin, which carefully folds the eggs around the filling, the frittata mixes the filling with the eggs and cooks them together as a large pancake. Almost any vegetable can be used in place of the leeks.
FRITTATA WITH MIXED HERBS, LEEKS AND PARMESAN CHEESE
In an ovenproof 10-inch skillet over medium heat, melt the butter.
Preheat the broiler.
When the butter foams, add the leeks. Season with salt and pepper, then saute until softened, about 15 minutes. Reduce the heat as needed to keep the leeks from browning.
In a large bowl, whisk the eggs until blended. Whisk in the herb mixture and cheese, then season with salt and pepper. Pour the eggs into the pan and stir to distribute the leeks evenly.
Reduce heat to low and cook until the eggs are set around the edges but still moist at the center, about 15 minutes.
Transfer the skillet to the oven about 6 inches below the broiler. Broil until the top is puffed and golden and the center is firm, about 1 minute.
Using a wide spatula, carefully transfer the frittata to a cutting board. Cut into wedges and serve at once.
Makes 4 servings:
(Recipe adapted from Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce's "Williams-Sonoma Breakfast & Brunch," Oxmoor House, 2008)
The resinous floral flavor of lavender is lightened by earthy sweet apples in these muffins. Fresh or dry lavender flowers can be used interchangeably since their flavor and volume are nearly the same. Look for dried lavender at specialty foods stores or order it online (for example, from Ali'i Kula Lavender on Maui; www.aliikulalavender.com)
APPLE LAVENDER MUFFINS
Preheat oven to 375 degrees. Coat 12 muffins tins with cooking spray or line them with muffin cups.
In a large bowl, sift together the flour, sugar, baking powder and salt. Make a well in the center.
In a separate bowl, whisk together the milk, lavender, butter and egg. Add the milk mixture to the flour mixture and stir by hand just until the batter is evenly moistened. Fold in 1/2 cup of the apples.
Fill the prepared muffin tins about three-quarters full. Gently tap the filled tins to release any air bubbles.
Sprinkle the remaining diced apple over the muffins. Bake until a skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool the muffins in the pan for about 10 minutes, then transfer to a cooling rack.
Makes 12 servings.
(Recipe from David Barry, an instructor at the Culinary Institute of America)
