French Onion Frittata
Makes 4 servings
2 tablespoons unsalted butter, divided
2 cups diced day-old bread
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 1/2 teaspoons kosher salt, divided
1 tablespoon balsamic vinegar
8 large eggs
1/4 cup whole or 2% milk
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/2 cup diced Gruyère cheese (2 ounces)
1 tablespoon finely chopped fresh chives
Instructions
Preheat your oven to 400°F and position the rack in the middle.
Melt 1 tablespoon of butter in a 10-inch cast iron skillet over medium heat. Add bread cubes, coat with butter, and toast until golden-brown, about 5 minutes. Transfer to a bowl.
Reduce heat to low. Add oil, onions, and 1/2 teaspoon salt to the skillet. Cook until onions are soft and browned, about 40 minutes.
Add vinegar and scrape the bottom of the pan.
Whisk together eggs, milk, mustard, 1 teaspoon salt, and pepper in a bowl. Stir in the remaining butter and croutons into the skillet.
Pour egg mixture over the top and add cheese. Cook until the edges of the eggs begin to set, 2 to 4 minutes.
Bake until eggs are fully set, 8 to 10 minutes. Check by cutting a small slit in the center. If raw eggs run into the cut, bake longer; if set, remove from oven.
Let cool in the pan for 5 minutes, then top with chives, slice into wedges and serve warm.
Recipe from The Pioneer Woman
Scratch Pumpkin Pie
Makes 8 servings
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2 cups Pumpkin Puree – fresh
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1 can evaporated milk 12 ounces
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½ cup dark brown sugar packed
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⅓ cup white sugar
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½ teaspoon salt
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2 eggs
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1 egg yolk
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2 tsps. cinnamon
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1 tsp. ground ginger
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¼ tsp. nutmeg
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¼ tsp. cloves You can also substitute with allspice
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¼ tsp. lemon zest
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1 pie crust
Instructions
Pumpkin Puree
Cut pie pumpkin in half and scoop out the guts. Cook face down on a greased baking sheet until fork tender. 30-45 minutes in a 350 F oven.
Once cool enough to handle, scoop out the flesh and puree with an immersion blender.
Strain the puree through cheesecloth. Around 1 cup of liquid should come out over a few hours.
You now have pumpkin puree!
Pumpkin Pie Instructions
Preheat oven to 425 F
Add sugar, salt, spices and lemon zest to bowl and mix.
Beat the eggs very well and add them to the bowl of mixed ingredients.
Mix in YOUR HOMEMADE pumpkin puree and evaporated milk and combine well.
Roll out pie crust and put in pie plate.
Blind bake your pie crust. To blind bake: line your pie crust with parchment paper, fill with pie weights, rice or dried beans. Bake for 15 minutes at 350 F. Remove parchment paper and weights, then bake for another 5 minutes.
Remove blind baked crust from the oven and fill it with the pumpkin mixture.
Bake at 425 F for 15 minutes, then turn oven down to 350 F and bake an additional 40-50 minutes. If the crust starts to darken, cover it with tin foil for the remainder of the bake.
The pie is done when the centre reaches a temperature of 175 F. A knife should come out *almost* clean. Just a speck or two of filling on it.
Let it cool and set up on a wire rack.
Recipe from The Art of Doing Stuff
Garlic Butter Smashed Sweet Potatoes
Makes 6 servings
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4 medium sweet potatoes (or 3 large sweet potatoes)
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A light spray of olive oil
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3 tablespoons melted butter
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4 cloves garlic , crushed
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1 tablespoon fresh chopped parsley
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Kosher Salt and Black Pepper to taste
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2 tablespoons Parmesan Cheese
Instructions
Pre-heat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1 1/2 – inch pieces).
Boil Method:
Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 -25 minutes or until just fork-tender. Drain well.
Roast Method:
Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands.
Smash:
Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed).
Mix together the butter, garlic and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
To Serve:
Season with a little extra salt and parsley, and serve immediately.
Recipe from Cucina DeYung