hopeful

It's May now, and my thoughts are very much on the fact that come August, I'm going back to work full time. I have mixed feelings about this, admittedly, but am very blessed in that I have the wonderful opportunity to go back to a job that I absolutely love working with people I adore and doing work that I believe in. And that takes some of the sting out of imagining life without my little sidekicks filling my days.



In addition to thinking realistically about my actual future, I also like to dream about what I would be doing if I could patch together all the things I love into one fantastic reality. Wouldn't it be great if we could turn those tiny experiences in life that bring such joy into steady employment? Among the bullet-points on my imaginary resume would be such fantastical details as:

• creates beautiful customized hand-knit hats

• sings and plays guitar for adoring preschoolers

• bakes really good bread  

• writes wildly successful early chapter books that get kids super excited about reading

• runs family-friendly coffeeshop full of engaging playtime opportunities for children (I'm thinking treehouse), comfortable armchairs for parents, and perfect lattes

• prepares and delivers meals for friends and families in need

I've thought a lot about that last one lately. I absolutely love to make food for people who may not be up to making food for themselves. I believe so strongly in the importance of food during times of transition. Is there a business plan in there somewhere? Perhaps. In the meantime, I'll just keep churning out casseroles and quiches and loaves of bread for friends who have just had a baby, or who are caring for a sick relative, or who just need help getting a meal on the table.

Our friends brought home a new baby girl last week. We dropped off a few meals for them, including this yummy frittata. I hope it was good for their bodies and souls...which is in turn good for their beautiful baby. This recipe, like the one I posted a few weeks ago for stuffed peppers, comes from Moosewood Restaurant New Classics. We had it for dinner, but it would also make a lovely main course for brunch. The recipe requires roasting the various vegetable before assembling the fritatta; this can be done in advance to save time.

Enjoy!

Just before adding the cheese and the egg mixture

Spanish Frittata
Serves 6-8

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2 to 3 cups peeled and sliced potatoes (1/2 inch thick)
3 tbsp. olive oil
4 garlic cloves, minced
1 tbsp. paprika
2 cups thinly sliced onions
2 cups sliced bell peppers, any color
1/4 tsp. cayenne
6 eggs
3 oz. cream cheese
1 tbsp. flour
1 1/4 cups milk
1/2 tsp. salt
1/2 cup sliced Spanish olives
1 cup grated Monterey Jack or Cheddar cheese

Preheat the oven to 400 degrees. Lightly oil a 7 x 11 inch or 9 inch square baking pan (I doubled the recipe and used 2 8" cake pans).

In a bowl, toss the potato slices with 2 tbsp. olive oil, half the garlic, the paprika, and a dash of salt. Spread in an even layer on a baking sheet and roast for about 20 minutes, until tender and golden brown. In the same bowl, toss the onions and peppers with the cayenne and the remaining oil and garlic. Spread in an even layer on a second baking sheet and roast until tender and brown, about 15 minutes.

Meanwhile, combine the eggs, cream cheese, flour, milk, and salt in a blender and puree to a smooth custard.

When the vegetables are roasted, reduce oven temperature to 350 degrees.

Layer the roasted potatoes in the prepare baking pan. Spread on the roasted onions and peppers, sprinkle with the olives and the grated cheese, and pour the custard over all.

Bake for about 45 minutes, until the custard is set and the top is golden brown. Serve hot or at room temperature.

Every once in a while I get on a homemade granola kick, and every time I am amazed at how good it is. This particular kick was inspired by a project referenced in an earlier post: in the process of weeding through my stacks of old cooking magazines, I came across this recipe from Molly Wizenberg, who writes at Orangette and, until recently, was regularly featured in Bon Appetit. I'm not sure why she is no longer writing for Bon Appetit, as her article was always one of the highlights of the magazine for me. Her book was really amazing, too. But I digress.

Here's the thing. Homemade granola is exponentially better than store-bought granola in just about every way. It is cheaper, you have total control of the ingredients (which means you can control the sweetness and fat), it tastes far fresher, and it stores beautifully. I made a batch a week ago, and I am amazed every morning at how light it is; I don't think I have ever tasted a store-bought granola that I would describe as "light."  Anyway, I strongly encourage you to give this a go. Homemade granola, vanilla yogurt, and a cup of coffee - in my world, there is really no better way to start the day.

The recipe below is a tweaked version of the Wizenberg recipe. It is infinitely adaptable - feel free to switch out the nuts, add seeds, change the sweetener, throw in some dried fruit, crumble up a chocolate bar - and will probably look different the next time I make it. In the Bon Appetit article in which her recipe was featured, Wizenberg recommends aiming for about 1/2 cup of liquid for every five to six cups of dry ingredients. She also strongly recommends allowing the granola to get golden. This is a delicate matter, as it can go from golden to scorched in seconds, so keep an eye on it.




Everyday Granola
Adapted from Molly Wizenberg
Makes about 5 cups

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3 cups old-fashioned oats
1 cup coarsely chopped nuts (I use sliced almonds; she uses pecans)
1/2 cup shredded coconut (the original calls for unsweetened; I use sweetened)
3 tbsp. brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/3 cup pure maple syrup
2 tbsp. vegetable oil
Optional stir-ins: 1 cup dried fruit, 1 cup chopped up bittersweet chocolate

Preheat the oven to 300 degrees. Line rimmed baking sheet with parchment.

Mix first six ingredients in a large bowl.

Stir maple syrup and oil in saucepan over medium-low heat until smooth.

Pour syrup mixture over oat mixture; toss.

Spread on prepared sheet.

Bake until golden, stirring every 10 minutes, about 40 minutes total.

Once cool, add optional stir-ins. Store in an airtight container.

My name is Hope, and I am addicted to brunch. Seriously. The other day, whilst dining at a breakfast buffet with my family, I told my husband that I have a deep passion for make-your-own omelet bars. He looked at me like I was nuts. There's something about an abundance of sweet and savory food in the late morning that fills me with delight. Brunch is my favorite meal to eat out (it doesn't hurt that my kids are generally happiest at this time of day), and it is also my favorite meal for entertaining.

That said, I am always on the lookout for new brunch recipes, and I am particularly drawn to recipes that you can make in advance and throw in the oven in the morning. Put on a pot of coffee, slice up some fruit, and you are done. This recipe was perfect for our Christmas morning festivities - I made it the night before, stuck it in the fridge, then baked it while we exchanged gifts. It also happens to be insanely good. Remember that sentence above where I mentioned my love for sweet and savory food? Well, this killer recipe is BOTH! The sweetness of the pears perfectly balances the saltiness of the Brie, and the French toast component brings it all together in perfect harmony. Yum.

This recipe was found on the pages of a Better Homes and Gardens Special Interest Publication that I picked up at the checkout counter a few years ago. I don't do this often, but this one caught my eye ("Quick and Easy Recipes: 250 Weeknight Meals in Minutes"), and there are easily thirty recipes in here that I have tried and have loved. I often completely bomb on these impulse purchases, so this one has been a treat.

Enjoy, and happy brunching!

Baked French Toast with Pears and Brie
 
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Prep: 35 minutes
Chill: 1 to 24 hours
Bake: 40 minutes
Stand: 10 minutes
Makes: 8 servings

3 medium pears, peeled, cored and thinly sliced
2 tbsp packed brown sugar (use a little more if pears not really sweet)
1/2 tsp snipped fresh rosemary (I used about 1/4 tsp dried)
2 tbsp butter
14 to 16 1/2 inch thick slices French bread
8 oz. Brie cheese, rind removed and cheese thinly sliced (it's easier to slice if slightly frozen)
2 tbsp butter, melted
3 tbsp granulated sugar
1 tsp cinnamon
2 1/2 cups milk
3 eggs
1 tbsp vanilla
1/4 tsp salt

1. Grease a rectangular baking dish. Set aside.
2. In a large skillet, cook pear slices, brown sugar, and rosemary in 2 tbsp butter over medium heat for 4 to 5 minutes or until pears are just tender. Set aside.
3. In the prepared baking dish, arrange half of the bread slices in a single layer. Spoon pear mixture over bread slices.  Arrange Brie slices over pear mixture. Top with remaining bread slices in a single layer.  Brush bread slices with melted butter.  In a small bowl, combine granulated sugar and cinnamon. Sprinkle evenly over bread slices.
4. In a medium bowl, whisk together milk, eggs, vanilla, and salt. Slowly pour over bread slices. Cover and chill for 1 to 24 hours.
5. Preheat oven to 375 degrees. Bake casserole, uncovered, for 40 to 45 minutes or until edges are puffed and golden. Let stand 10 minutes. Serve warm with warmed syrup, honey, or fruit preserves.

This weekend, we are hosting a brunch in honor of Iona who, unbelievably, heads back to France in one week. I cannot believe how quickly the four months have gone.

While I could dedicate this post to reflections on the many wonderful times we've had during Iona's stay, I will instead share the recipe for the casserole that I will be bringing to the brunch. This is one of my favs, and I am excited to share it with my extended family.

As an added bonus, I've adapted this very successfully as a vegetarian recipe, so I'll include those directions below.

Enjoy!

Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella

(with deepest apologies to the creator of this recipe, I do not have a source. Bad librarian!)

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1 pound sweet Italian sausage, casing removed
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 tbs. chopped fresh parsley

5 large eggs
3 large egg yolks
1 cup half and half
1 cup heavy cream
2 cups mozzarella cheese
1/2 tsp. salt

Preheat oven to 375 degrees.  Butter 13x9 glass baking dish.

Saute sausage in medium skillet until brown and cooked through, breaking it into small pieces as it cooks, about ten minutes.  Add shallots and garlic and saute 3 minutes.  Add tomatoes and 2 tbs. parsley and stir 1 minute.  Spread sausage mixture in prepared dish. (Can be made one day ahead. Cover and refrigerate.)

Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in a large bowl to blend well. Pour egg mixture over sausage mixture in dish.  Sprinkle remaining 1/2 cup cheese and 2 tbs. parsley over the top.  Bake until golden brown and knife inserted in center comes out clean, about 30 minutes.  Let stand five minutes before serving.

VEGETARIAN VARIATION:
In place of the Italian sausage, I used Morningstar Farm sausage patties (2 8 oz. packages).  First, cook them in the microwave to soften them up. Then crumble into small pieces.  Heat 4 tbs. oil. Add  sausage crumbles, 1/2 tsp. crushed red pepper, and 1 tsp. Parmesan.  Heat about four minutes. Continue with shallots and garlic as above.

Au revoir, Iona!