Unexpected guests ever stop by? That has happened to me, and since there was no time to shop, here’s a menu using what I had on hand. Luckily, the day before, I’d bought fresh herbs, tomatoes and artisan bread from the farmers market, and had a batch of brownies already baked.
Nonetheless, we had a relaxed, delicious meal together. We poured a chilled sauvignon blanc and pinot noir. It was as if I planned it that way all along.
Bon impromptu appétit!
Vegetable Frittata
(Serves 6)
Canola oil, for sautéing
2 tablespoons unsalted butter
1 stalk celery, thinly sliced
1 large onion, chopped
6 potatoes, peeled, cut into small cubes
Sea salt and freshly ground black pepper, to taste
Handful flat leaf parsley, thyme and mint leaves, chopped together, reserve some for garnish
10 large eggs, lightly beaten
3 tablespoons freshly grated Parmesan cheese
Sweet paprika, for dusting
To prepare:
Preheat the oven to 400ºF.
Coat a large, nonstick ovenproof skillet with oil.
Place over moderate-high heat.
Add celery and onion.
Sauté, until beginning to soften.
Add butter, potatoes, salt and pepper.
Sauté, until they are tender and brown.
Add more oil and butter when necessary.
Stir in herbs.
Taste and adjust the seasonings.
Whisk eggs in a large mixing bowl, until frothy.
Pour them over the vegetable mixture in the skillet.
Cook, without stirring, until the bottom of the frittata is just set, about 2 minutes.
Lift the edge of the frittata and tilt the pan to allow the eggs to seep underneath.
Cook, until the bottom is golden and the top is slightly runny, about 4 minutes.
Sprinkle with paprika.
Bake, until set, about 3 to 4 minutes.
Scatter Parmesan cheese over the whole affair.
Slide the frittata to a platter.
Cut into wedges.
Serve.
Farm Fresh Tomato & Bread Salad
(Serves 6)
3 tablespoons extra virgin olive oil
5 cloves garlic, minced
1 loaf hearty, crusty whole grain bread, sliced and cubed
4 large firm tomatoes, cored and cubed
1 large red onion, peeled and cubed
Large handful parsley leaves, chopped
Juice of 1 lemon
Aged balsamic vinegar, for drizzling
Extra virgin olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste
Chunk of Manchego cheese, for slicing
1/3 cup toasted pine nuts
To prepare:
Add olive oil and garlic to a skillet over moderate-high heat.
Sauté, until light brown and aromatic.
Transfer to a small bowl.
Reserve.
Add bread cubes to the skillet.
Sauté, turning often, until brown, about 5 minutes.
Transfer to paper towels and pat dry.
Toss onion, tomatoes and parsley together in a salad bowl.
Drizzle with oil, vinegar and lemon juice, to taste.
Stir in bread.
Taste and season with salt and pepper, as needed.
Top with pine nuts and thinly sliced cheese.
Serve at once.
Francois Pecan Brownies
Adapted from “Simply Sensational Desserts” by Francois Payard
(Yields 8 to 12 brownies)
1 cup toasted pecans, half chopped and half whole
1/4 cup sifted, unsweetened cocoa powder, plus 2 tablespoons extra
1 teaspoon ground cinnamon
7 tablespoons unsalted butter, melted and cooled
5 large eggs, separated
1¼ cups granulated sugar
Pinch of salt
3 tablespoons cake flour, sifted
To prepare:
Preheat the oven to 350ºF.
Generously grease an 8-inch square baking pan with butter.
Dust with flour.
Tap out the excess.
Place nuts in food processor. and grind fine
Whisk the cocoa powder and cinnamon into the melted butter.
Set aside.
Beat the egg whites and salt in an electric mixer, until frothy.
Gradually add 3/4-cup sugar to the egg whites.
Continue beating, until they are stiff, but not dry.
Transfer the whites to another bowl.
Add egg yolks to the mixing bowl.
Beat, until frothy.
Slowly add remaining sugar.
Continue beating, until thick and lemon-colored, and it forms a ribbon when the beaters are lifted.
Stir in cocoa mixture and chopped nuts.
Add a whisk-full of the egg whites into the yolk mixture.
Stir, until blended.
Fold cake flour and remaining egg whites into the yolks, mixing until blended.
Transfer the batter to the prepared baking pan.
Sprinkle with pecan halves.
Bake, until the brownies spring back when lightly touched and a toothpick inserted in the center comes out nearly clean, about 45 minutes.
Cool in the pan on a rack for 15 minutes.
Unmold the brownies.
Cool completely on a rack.
Cut into squares.
Serve with vanilla ice cream.
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