Recipe Creation: Spring Asparagus + Feta Frittata

I love that we are finally getting to enjoy the produce of spring.  Asparagus is one of those bright green veggies I associate with the the onset of this wonderful season.  This frittata is the perfect dish for Easter brunch or any lazy spring day.  It's actually just as delightful for dinner or as leftovers.  It's so easy, yet looks and tastes divine. Enjoy!

Serves 2-4

Ingredients:

• 2 tbsp. unsalted butter
• 1/3 cup minced shallots
• 1 pinch kosher salt
• 1 lb. asparagus, ends removed and sliced diagonally in 1-inch pieces
• 6 large eggs, beaten
• 3/4 cup crumbled feta

Directions:

-In a 10-inch ovenproof skillet, heat butter over medium heat.

-Add the shallots and cook, stirring occasionally, for 3 minutes.

-Add the asparagus, cover, and cook on medium-low for 3 minutes.

-Add a pinch of salt to the eggs and pour the eggs over the asparagus. 

-Cook for 5 minutes, or until set, and preheat the broiler.

-Sprinkle feta over the eggs and place in the oven for 5 minutes, or until cooked.

-Remove from heat and let cool on a platter.

-Slice and serve with a simple green salad.  

~Happy Easter~

Restaurant (Re)creation: Wayfare Tavern's Popovers with a Neimen Marcus Twist

This was a very difficult decision for me.  I went back and forth between which popover recipe to use.   Both Wayfare Tavern (Tyler Florence's SF restaurant) and Neimen Marcus are quite famous for their buttery, soft, and crispy popovers.  Their recipes are very similar, the only main difference is that the Wayfare Tavern recipe contains butter (which clearly ups the yum factor).  It was such a close call that I decided to combine both recipes.  I followed the recipe for the Wayfare Tavern Popovers, but decided to pair them with the strawberry butter recipe which make the Neimen Marcus ones so addictive.  The final verdict- a fabulous compromise.  Hope you enjoy them!  Credits go to the cookbooks Tyler Florence Family Meal and The Neimen Marcus Cookbook

Makes 12 popovers

Ingredients:

For popovers:

• 6 large eggs, room temperature
• 3 1/2 cups whole milk, room temperature
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
• 4 cups flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder

For strawberry butter:

• 1 1/2 cups butter, room temperature
• 1 cup good quality strawberry preserves

Directions:

-In a blender or standing mixer, combine eggs, milk, and melted butter.  Blend on high until smooth, about 10 seconds.

-In a large bowl, sift together the flour, salt, and baking powder.  Add the dry mixture to the wet and blend, until just combined (10-15 seconds).

-Let the batter sit at room temperature for 1 hour.

-Preheat the oven to 450 degrees F.  Place an oven rack in the middle position and place an empty popover or muffin tin on the rack.  Once the pan is hot, remove it and coat evenly with nonstick spray.

-Working quickly, fill the molds almost to the top with batter.  Immediately place back in the oven and bake for 15 minutes, then reduce heat to 375 degrees F and bake an additional 20-25 minutes, or until deep and golden brown.

-Do not open the door as the popovers bake, as it could cause them to collapse.  Once golden brown, remove from the pan and let cool on a wire rack.  To keep the popovers crispier for longer, use a skewer to carefully pierce the sides of the popovers allowing steam to escape.

-Meanwhile, place the butter in the bowl of an electronic mixer and beat on high until fluffy and light.  Add the preserves and beat until well combined.  With an ice cream scooper, scoop the butter into ramekins and serve immediately.

-Serve popovers with generous spoonfuls of strawberry butter.


Wayfare Tavern
558 Sacramento Street
San Francisco, CA
(415) 772-9060
www.wayfaretavern.com

Neiman Marcus
150 Stockton Street
San Francisco, CA
(415) 362-3900
www.neimenmarcus.com