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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: One 9" round pie pan 1 small yellow onion, peeled and quartered 4 medium tomatillos, husked, washed and quartered 1 clove garlic, peeled 2 tablespoons olive oil 1/2 cup zucchini, cubed (approx. 1 small zucchini approx) 1/2 cup frozen corn kernels, thawed 1/2 cup frozen green beans, thawed 3 green onions, coarsely chopped 6 eggs 1/2 cup Ricotta cheese, about 4 ounces 1/4 cup milk 1/2 teaspoon dried oregano, crushed 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon white pepper 1/2 cups shredded cheddar or Colby jack cheese 1 jalapeno pepper, washed, stemmed and seeded 2 tablespoons coarsely chopped cilantro leaves 1 cup chicken broth 1/8 teaspoon ground black pepper 1 small zucchini, scored with a fork, then sliced for garnish 1 red bell pepper, minced for garnish Instructions: A relatively new breakfast item at The Inn, I've already received numerous requests for the recipe! I've adapted a baked egg frittata to the Southwest with the addition of traditional Native American staples of corn, beans and squash (the "3 sisters"), then topped it with a roasted Tomatillo Sauce from Donnie Marcellus, cooking instructor at The Kitchen Source Cooking School in Flagstaff. Tip: Make the Tomatillo Sauce the night before and refrigerate overnight; then gently rewarm in the morning before serving. Prepare the Three Sisters vegetables the night before too. Preheat oven to 400 degrees F to roast the vegetables for the Tomatillo Sauce: Prepare yellow onions, tomatillos and garlic. Toss with olive oil and spread on baking tray. Roast in oven for 15-20 minutes. While tomatillos are roasting, prepare Frittata vegetables: Cube the zucchini. Spread on paper towels, in a single layer; sprinkle with salt and let stand for 30 minutes. Meanwhile, spread frozen corn and frozen green beans on paper towels to thaw. The paper towels will absorb moisture from the vegetables as they thaw. (Or thaw in microwave.) Trim and chop the green onions. After 30 minutes, rinse the salt from the zucchini and set on paper towels to drain. Pat dry. After tomatillos are roasted, remove from oven to cool slightly. Puree roasted vegetables, seeded jalapenos and cilantro leaves in food processor. Pulse until most of the chunks are gone. While the processor is running, slowly add the chicken broth in a steady stream through the feed tube. Add ground black or white pepper to taste. (Prepare to here the night before; store sauce in airtight container in refrigerator overnight; store the 3 Sisters vegetables in a separate airtight container in refrigerator overnight. In the morning, continue...) Preheat oven to 350 degrees F. Spray 9" round pie pan with nonstick cooking spray. In a large mixing bowl, beat together eggs and Ricotta just until mixed. Stir in milk, oregano, cumin, salt and white pepper. Fold in vegetable mixture with the shredded cheese. Fill pie pan. Bake uncovered for 45 minutes, turning and rotating once after 22 minutes. While Frittata is baking, prepare the zucchini and red bell pepper garnishes and reheat the Tomatillo Sauce: In a large saucepan, over medium low heat, bring Tomatillo Sauce to gentle simmer. To serve: Cut into 6 wedge shaped servings. Top with a spoonful of Tomatillo Sauce. Garnish plate with 2 slices of scored zucchini and a sprinkling of minced red bell pepper. |
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