Makes 8 servings
- 1 baguette
- 6 large eggs
- 3 cups whole milk
- 1/2teaspoon freshly, grated nutmeg
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar
- 1 cup pecans (about 3 ozs.)
- 112 stick (114 cup) unsalted butter.
Butter a 13 x 9 inch baking dish. Cut 24 I-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day. Preheat to 350 degrees.
- 1 teaspoon unsalted butter
- 1/4 teaspoon salt
- 2 cups blueberries (about 12 ounces)
- 1 cup blueberries (about 6 ounces) 1/2 cup pure maple syrup
- 1 tablespoon fresh lemon juice
In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
Increase temperature to 400 degrees.
Sprinkle pecans and blueberries evenly over bread mixture. Cut 112 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
Make syrup: In a small saucepan cook blueberries maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving
Combining fresh cherry tomatoes, sweet corn and aromatic basil, this frittata showcases summer ingredients at their peak of flavor.
- 10 eggs
- 1/4 cup heavy cream
- 6 oz. goat cheese, crumbled
- 3 Tbs. finely chopped fresh basil 1/2 tsp. lemon zest
- 11/4 tsp. kosher salt, plus more for sprinkling
- 1/4 tsp. red pepper flakes
- Freshly ground black 'Pepper; to taste
- 2 Tbs. unsalted butter .
- Kernels cut from 1 ear of corn (about 1 cup) 1/2 pint small cherry tomatoes
In a large bowl, whisk together the eggs, cream, 4 oz. of the goat cheese, 2 Tbs. of the basil, the lemon zest, the 11/4 tsp. salt, the red pepper flakes and black pepper. Set aside.
In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the corn and cook, stirring occasionally, until softened, about 5 minutes. Add the egg mixture and cook, gently scraping the sides and bottom of the pan with a rubber spatula to allow the uncooked eggs to flow underneath, about 2 minutes. Reduce the heat to low, place the shallow pan upside down on top of the deep pan and cook until the frittata is partially set, about 5 minutes. Remove the shallow pan and arrange the cherry tomatoes and the remaining 2 oz. goat cheese on top of the frittata. Cover with the shallow pan and cook until the eggs are almost completely set, 7 to 9 minutes more.
Remove the shallow pan, set it over medium heat and melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, about 3 minutes. Flip the frittata back into the deep pan, remove the shallow pan and gently shake the deep pan to loosen the frittata.
Slide the frittata onto a cutting board. Top with the remaining 1 Tbs. basil and a sprinkle of salt. Cut into wedges and serve. Serves 8.