Hurricane Irene Frittata

Hurricane Irene’s rains are creeping into DC, so today is gloomy and dreary.  The kind of morning that makes you want to stay in bed and read a good book (or browse food blogs for new recipes!).

We braved the grocery store yesterday (against Sam’s better judgement) after work since we had nothing in our fridge.  I know, it sounds crazy, but I didn’t want to live the weekend eating plain rice.  So as many people were picking up toilet paper and batteries, we got eggs, veggies and Corona’s.  Clearly, we didn’t have the same priorities.  (But don’t worry, we do have flashlights, toilet paper, water, etc just in case.)  Safeway was packed, and the lines were long (about 30 minutes) but we came out alive.

This morning we decide to make a frittata with some mushrooms, shallots and Gruyère.  If you’ve never tried a frittata, you should give it a chance.  It’s the lighter, fluffier version of a quiche.  And it’s very simple.  So if you’re stuck at home due to the hurricane, and your power isn’t out, enjoy a new breakfast dish.

Mushroom Shallot Frittata
Serves: 4-6 portions

8 eggs
2 shallots, diced
1 cup crimini (baby portabella) mushrooms, sliced
1 cup Gruyère cheese, shredded (goat cheese would also be delicious!)
¼ cup half-and-half
1 tbsp butter
1 tsp salt
1 tsp pepper
1 tsp crushed red pepper (optional)

Sauté mushrooms and shallots in butter on medium heat until soft.

Once those are cooked, add all of ingredients to a large mixing bowl and mix until everything is well incorporated.

Coat a 9-inch, stainless steel pan (do not use a nonstick pan!) in butter or cooking spray, then pour in the mixture.

Add the pan to a preheated, 375° oven for 30 minutes, until the frittata has risen and has taken on a nice golden color.

Potato & Squash Gratin

This will have to be the next Thanksgiving side dish.  And it’s one you can make a day ahead (leaving the garlic-cream mixture to be poured over at the end).  It’s a cheesy, comfort food at that- warming you on a cold day.  You can make some alterations to the dish: adding sage, adding more garlic, or adding sauted onions in the garlic-cream mixture.  Feel free to experiment, but I am sure that this dish will be on your table this November.  

Potato & Squash Gratin
Adapted by: Pinch My Salt Blog

1 1/2 cups heavy cream
4 garlic cloves, chopped
1 butternut squash, peeled
3 sweet potatoes, peeled
2 tsp fresh tyme, chopped
1 tsp salt
1 tsp ground black pepper
1 tbsp crushed red pepper
1 cup Manchego cheese, shredded
1 cup Gruyere cheese, shredded

Preheat oven to 400 degrees.  Meanwhile, in a small pot bring cream and garlic to a simmer, then remove from heat and set aside.  Butter a 9″x13″ cassarole dish.  Slice the squash and sweet potatoes (less than 1/4 inch think). 

In the cassarole dish, lay out pieces of the butternut squash, until you cannot see the bottom of the dish.  Sprinkle with some salt, pepper, thyme, crushed red pepper and 1/2 cup of the cheese.  Then lay out the next layer with the sweet potatoes, and another layer of butternut squash on top of that.  Sprinkle the salt, pepper, thyme, crushed red pepper and 1/2 cup of cheese on top.  The last layer will consist of the leftover sweet potatoes and butternut squash.  Sprinkle the top with salt, pepper, thyme and crushed red pepper on top.  Stir the cream and garlic mixture and pour evenly over the gratin.  Lastly, sprinkle the remaining cheese over the top. 

Cover the dish with aluminum foil and bake in the over for 30 minutes.  Remove the aluminum foil and bake in the top of your oven for another 20 minutes, until the top is browned.  Make sure the vegetables are tender when a knife goes through them.  Remove from oven, and allow it to cool off before eating.