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I’m sure I’ll find the rumor here, but I’m not a big fan of restaurant meals …
Most of the reason for this because I think I’m still scarred on Sundays around twenty years old is that I would spend half a day waiting in line with friends to grab a table at popular New York places, then spend, for example, thirty dollars for a mixed egg dish. And I never recovered from reading it Kitchen Secret, then-restaurant chef Anthony Bourdain, where he acknowledged his fame for the meal, said it was “a horrible and cynical way to unload leftovers”, made with “old and evil probabilities and endings.”
But home meals are a different story. Over the years I’ve had to organize bridal and baby showers and, of course, Mother’s Day booths and, unlike dinner menus, I’ve nailed a formula for perfect spread. It goes like this:
Main Egg Based + Spread Bagels and Smoked Salmon + Fruit Salad
If I feel ambitious, I’ll throw in some baked goods or ask one of the guests to look for muffins or a decadent coffee cake from the local bakery.
As for the egg-based main, you can go with a classic quiche (like spinach underneath and sweet onion), a frittata (like the one above) or a simple oven (like this one) Leek, Ham and Cheese From Smitten Kitchen). In the case of bagels and salmon, you want to make sure you have all the fixtures (cream cheese, chopped red onion, capers, lemon wedges), and the fruit should be everything in season: a large bowl with only strawberries at this time of year. it would be beautiful. In the winter, I would go with pineapple, oranges and pomegranates. Simple, delicious and completely shaped.
Spinach and Sweet Onion Quiche
You can consider this as a basic formula for making quiche, exchanging kale, broccoli or chard for spinach and feta or Gruyère cheddar. He makes a 9-inch cake.
Buy cake dough, such as Pillsbury, to fit a 9-inch cake plate (you may need to expand it slightly)
2 tablespoons extra virgin olive oil
1 large white onion, sliced
Taste kosher salt and freshly ground black pepper
4 cups freshly packed fresh spinach (or 1/2 cup thawed frozen spinach, squeeze dry)
1/2 cup whole milk
1/2 cup half-baked or light cream
4 large eggs
3 ounce cheddar cheese, grated (about 3/4 cup)
Preheat the oven to 375 ° F. Arrange the oven cover in the middle position.
Put the dough into a 9-inch cake dish and then, using a fork, chop the bottom. Bake for 8 minutes.
While the crust is pairing, combine the olive oil, onion, salt and pepper in a frying pan over medium heat. Cook the onion for as long as you can, stirring occasionally, for at least 10 minutes to 30 minutes, so that it is as caramelized as possible.
Transfer the onion to a cutting board, spreading it on one side of the board to cool slightly. Add the spinach to the pan and cook, stirring occasionally, until dark. (Skip this step if the spinach is frozen). Transfer to the same onion cutting board and allow to cool slightly, then roughly chop the onions and spinach.
In a medium bowl, whisk together the milk, halves, eggs and more salt and pepper.
Remove the cake from the oven and pour in the egg mixture. Add the onions and spinach gently. Top the whole thing with a cheese and brown it on the oven until it comes out and the knife inserted in the middle comes out clean, about 30 or 35 minutes. Allow to cool 10 minutes before serving.
Preliminary planning notes: If you are doing this before, let it cool completely, cover it with paper and let it cool. To reheat, place in the oven and place in the preheated oven at 350 ° F (placing the cold dish in the oven will gradually heat up with the oven) until the knife inserted in the middle comes out hot, about 25 minutes. I think quiche works at room temperature, so if you do it in the morning, leave it sitting on the counter until you have an appetizer.
PS Easy breakfasts for guests and raspberry-almond coffee cake.
(Photo by Jeff Wasserman / Stocksy.)
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