Sunday Brunch: Sausage & Spinach Frittata

I love making frittatas--almost as much as I love eating them.  This was my first non-vegetarian frittata.  I usually make them with potatoes, but I've been known to just use whatever I have in the fridge.  This past Summer I made one with an eggplant that we grew in our garden and some local okra from the farmer's market!  For this one, we had a lot of local ingredients:  ground pork sausage from Full Moon Farm, bread from Luna Bakery, local eggs, and parsley from our very own garden.  

If you've ever been hesitant to try to make a frittata because it seems complicated, I hope this post/recipe changes your mind.  They can seem time consuming (especially when you wake up hungry like we do!), but they really are pretty easy to make.

Sausage & Spinach Frittata with Red Onions and Parsley

5 eggs

1/4 lb. pork sausage (you can easily substitute Morning Star sausage crumbles)

half of a large red onion

2 big handfuls of fresh spinach

3 tablespoons chopped fresh parsley

1/4 cup ricotta cheese, cottage cheese, cream, or milk 

1/4 lb. cheddar cheese (or just use what you have)

salt & pepper

1 large garlic glove

1 extra large slice of country bread (you can use whatever bread you have.  if using sliced bread, use two pieces)

olive oil

Start by dicing the onions and chopping the garlic and parsley; and then cut the bread into cubes.  Next, brown the sausage.  

Remove the cooked sausage from the pan and place on a paper towel to remove excess fat.  Add the red onions to the remaining pork fat in the pan.  Cook until they start to become transparent and then add the spinach and cook for a few minutes until wilted.  Remove from heat.  

In another pan that can be put into the oven (I use a cast-iron skillet), heat about 2 tablespoons olive oil and then add the garlic and bread cubes.  Cook these over medium heat until crispy on all sides, but not too brown.

Preheat the over to 350 degrees.

Meanwhile, whisk the eggs together with 1/4 cup of ricotta cheese (you can use cottage cheese, sour cream, milk, etc.), salt, and pepper.  

In a mixing bowl, combine the sausage, veggies, chopped parsley, and shredded cheese.  When thoroughly mixed, add in the eggs.  

In the same pan you used for the bread, add about a tablespoon of olive oil to coat the bottom--any garlic or bread remnants in the pan are completely welcome.  Heat on medium heat until oil is good and hot.  While it's heating, stir the bread cubes into the egg/veggie/sausage mixture.  Then pour the mixture into the hot pan and cook for 5 to 6 minutes until a thin crust forms around the sides.

 

Now, put it in the oven for 10-15 minutes depending on the depth of your pan.  Check it after 10 minutes.  Just stick a toothpick in the middle--it's done when the toothpick comes out clean.

After letting it cool for a few minutes, invert it onto a cutting board and slice into wedges to serve.  We like to save the leftovers and serve them later in the day with a cup of soup or a small salad.

French Onion Soup with Home-made Country Bread!

We have been wanting to make our own bread for a long time, but the one and only time we tried, we ended up with 'flat bread'. It was tasty, but as you probably guessed, it didn't really rise.

Recently, we were introduced to a recipe for a 'no-knead' bread, so we thought we'd give it a shot. Big ups to Shane for the passing along the recipe and giving some helpful tips. See the recipe here.

The following modifications were made to the recipe, copied directly from Shane:

1) Use 1 cup of whole flour and two cups of unbleached white.

2) Put the water in the fridge for a few minutes, then do the mixing in a food processor with a metal blade before resting and rising the dough.

You can also make baguettes, which we will try next time once we get a pizza stone:

Cut the risen dough in half and form it into baguettes, & bake at 450 on a pizza stone for 22 minutes.

It really was easy, but you must realize that the most important thing is giving it time to do what it has to do. The only other problem is that it can get messy, as you can see here:

Recently we made some venison stock from some bones left over from a couple of roasts that we had. Since French onion soup usually calls for beef stock, I thought the venison stock would make for a very interesting variation. I used a recipe from a cook book that I have, but changed a few things along the way. The key to this soup is slow cooking the onions. Keep in mind that this isn't something that can be made quickly.

French Onion Soup with Venison stock and Beer

1 tablespoon olive oil

half a stick of butter

5-6 yellow onions

2 cloves garlic

1-2 tablespoons chopped fresh thyme

1 teaspoon sugar

1 tablespoon sherry

1 1/2 tablespoons all-purpose flour

2/3 cup good beer, not a stout or porter (we used Sammy Smith's Winter Welcome!)

6-8 cups venison broth

salt

black pepper

Halve and slice the onions, finely chop the garlic, and remove the thyme leaves from the stems. Add the olive oil to a large heavy pot and then the butter. When the butter has melted, add the onions and garlic. Cook over medium heat for 5-8 minutes, stirring once or twice, until the onions begin to soften and then stir in the thyme.

Reduce the heat to very low and then cover and cook the onions for another 20-30 minutes, stirring frequently, until they are very soft and golden yellow.

Uncover the pot and increase the heat slightly. Stir in the sugar and cook for 5-10 more minutes until they start to brown. Add the sherry and increase the heat again and continue cooking, still stirring frequently, until the onions turn a deep, golden brown--this could take up to 20 minutes.

Meanwhile, put your stock in another pot and bring it to a boil.

Stir the flour into the onions and cook for about 2 minutes, making a roux. Gradually and slowly pour in the stock. Now add the beer, salt, and black pepper and simmer for about 15 minutes.

Serve with crostini. Slice country bread and cover with grated parmesan cheese and bake until cheese is melted and bread is crispy.