When St. Petersburg Firefighters Kelly and Randy Kahle visited in NY a few months ago, we grabbed some brunch at Cook Shop in Manhattan and it was delicious. So much so that when Kelly came back to NY recently, we decided to "recreate" some of that meal at my firehouse!
Firefighter/photographer Don Dearborn did a great job capturing this culinary adventure, even in cramped quarters and horrible lighting. So a huge thanks goes out to D2Dearborn Photography !
Yes, Kelly wears gloves when she cooks....even if they are two sizes too big!
Butternut squash prepped and ready for the frittata!
Frittatas are perfect for brunch, especially at the firehouse because they can be made ahead of time.
The pesto added a freshness to the dish that made it POP!
Intense blending going on here
Kelly getting all fancy with this frittata. We eat with our eyes first!
Just like pancakes, waiting for the edges to brown and bubbles to form before we flip
Fresh orange zest and juice pairs so well with the cornmeal and honey
RECIPES:
BUTTERNUT SQUASH AND GOAT CHEESE FRITTATA
Serves 8-10:
INGREDIENTS:
1 stick Butter (salted)
1 yellow onion
½ butternut squash
20 eggs
1 small package goat cheese
For the pesto:
1 package arugula
1 clove chopped garlic
1 cup olive oil
2 cups Walnuts
Salt/Pepper
PROCEDURE:
Slice the onion into strips.
Melt ½ a stick of butter in a skillet on medium heat. Add the onions and toss in butter until all of the onion is coated.
Cook on low to medium for approximately 20-30 minutes until they are caramelized.
While the onions are cooking, peel the skin off of the butternut squash. Cut it in half and remove the seeds. Save half of the squash for another recipe. Cube the squash.
Add the other ½ stick of butter to another sauté pan (large enough to fit all of the eggs and other ingredients) and add the butternut squash cubes. Sauté until softened.
Turn the oven to 375 degrees.
Once the squash is softened, remove from heat and let cool for a few minutes.
Add half of the scrambled egg, and then layer with caramelized onion and goat cheese. Add the rest of the egg and top with the remaining onion and cheese.
Put the pan in the oven and cook until eggs set. Approximately 35-40 minutes.
While the frittata is in the oven, go ahead and start making your pesto. Add the arugula, garlic, walnuts, salt, and pepper to a blender or food processor.
Slowly add in the olive oil while blender is on low. Add just enough oil to blend it all up, but be careful to not make it too oily.
Once the eggs are cooked, turn the oven on broil and brown the top for a few minutes.
Remove from oven and decorate with your pesto.
CORNMEAL CAKES WITH ORANGE HONEY GLAZE AND WALNUTS
Serves: 8-10
Cornmeal Cakes:
1 1/8 cup corn meal
1/3 cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
1 egg
2 tbsp apple sauce
1/8 cup cold seltzer water
1 cup milk (I used almond milk)
Salt
Cinnamon
1 tsp vanilla extract
Orange Honey Glaze:
½ stick butter
Honey
3 navel oranges
Remaining walnuts from previous recipe
PROCEDURE:
Mix all of the dry ingredients together. (Corn meal, flour, baking powder, baking soda, salt, cinnamon, orange zest)
Mix all of the wet ingredients together. (Egg, cold seltzer water, milk, vanilla extract, apple sauce)
Mix the dry and wet ingredients. Do not over mix. It is ok if there are a few lumps left in the batter. They should cook out.
Warm a non-stick skillet or flat top on medium heat. Spray with cooking spray or butter.
While the flat top is warming, grab a small pot and add ½ stick of butter.
Once melted, cut the oranges in half and juice all 3 oranges into the pan.
Add about 1 cup of honey to thicken up the glaze.
Stir in chopped up walnuts and warm all together.
Start making your cakes on the flat top. Since you will only be able to cook a little at a time, have a oven safe tray ready to put them on and stick in a warmer.
Once finished, you can pour the orange honey glaze on top of the cakes, or you can use syrup. Your choice.
Enjoy!!
IT WAS SUCH A GOOD TIME COOKING THIS BRUNCH WITH KELLY FOR THE BROTHERS AT THE FIREHOUSE. WHEN I GET TO CONNECT WITH FORK AND HOSE CO. SUPPORTERS LIKE THIS, IT REALLY BRINGS WHAT WE DO FULL CIRCLE. A BIG THANKS TO KELLY FOR HANGING OUT WITH F&H CO. AND COOKING A DELICIOUS BRUNCH!
A SPECIAL THANKS TO DON OF D2DEARBORN PHOTOGRPAHY FOR THE GREAT PICS. HEAD OVER TO HIS WEBSITE HERE TO SEE MORE OF HIS WORK