October 12th, 2010 - Barbara Feiner
Iron Chef, restaurateur and cookbook author Bobby Flay (above) will host Brunch at Bobby’s, a new TV show that debuts 2 p.m. Saturday on the Cooking Channel.
Sunday brunch happens to be Flay’s favorite meal of the week, and he’s passionate about it. Brunch @ Bobby’s celebrates his favorite menus, which he’ll prepare from a relaxed kitchen in The Hamptons.
Read More:Bobby Flay Hosts New TV Show for Brunch Lovers
April 1st, 2010 - Barbara Feiner
I love a well-prepared omelet, but nothing beats a frittata when cooking for a small crowd.
Usually cooked on the stovetop, using just one skillet, frittatas are similar to quiches, but without the calorie-packed crust. To further reduce calories, you can substitute egg whites for whole eggs.
Today’s recipe is ideal for Easter brunch. Prep time is 25 minutes, cook time is 16 to 18 minutes, and all of the ingredients should be available at your local natural and organic food store.
Asparagus, Red Pepper and Potato Frittata
Makes 6 servings
2 cups (16 ounces) egg whites
1/2 cup low-fat ricotta cheese
2 tablespoons canola oil
2 cups refrigerated (uncooked) hash brown potatoes
1/2 pound fresh asparagus, cut into 1-inch pieces
1 cup chopped red bell pepper
1 cup sliced mushrooms
2 tablespoons grated Parmesan cheese
- Slowly stir together egg whites and ricotta cheese in a small bowl, stirring until smooth. Set aside.
- Heat oil on medium-high in 10-inch skillet.
- Gently stir potatoes, asparagus, red pepper and mushrooms in large bowl.
- Add potato mixture to skillet. Cook 5 to 6 minutes.
- Flip potato mixture. Pour egg-white mixture evenly over potatoes. Cover and cook without stirring for 10 to 12 minutes, or until eggs are set. Remove from heat.
- Place serving platter or cutting board over top of skillet. Carefully invert frittata onto platter. Sprinkle with Parmesan cheese.
- To serve, cut into pie-like slices.
Recipe and photo courtesy of AllWhites/ARA
Read More:Asparagus, Red Pepper and Potato Frittata
August 22nd, 2009 - Barbara Feiner
Outdoor entertaining, whether you’re hosting a summer cookout or a fall brunch, should focus on celebrating good times with family and friends—not worrying about what to serve.
You can prepare cold appetizers, salads and side dishes in advance. They’re an easy way to add flavor without turning up the oven’s heat.
Here are some outdoor entertaining tips to make guests happy and your life easier:
- Go Organic. Use fresh, seasonal, organic ingredients. Your guests will appreciate big flavors that won’t weigh them down.
- Gather Round. Set up a chips-and-salsa bar. It’s a great way for guests to mix and mingle. Try yesterday’s recipe for Black Bean and Corn Scoops, an alternative to traditional salsa. Guests will also enjoy Tomatillo Salsa, Granny Smith Guacamole, Charred Red Onion Salsa and Fiery Fruit Salsa.
- Bowl Them Over. Add a festive touch with brightly colored serving bowls and plates.
- Made in the Shade. Some guests are sensitive to heat and sunlight. Make sure an indoor room is available for cooling off. If you have a large gathering, consider renting a tent or setting up chairs and tables under a shady tree.
- Keep It Cool. Chill empty plates and glasses before giving them to your guests. This will help keep foods and beverages cold.
Tips courtesy of Tostitos
Read More:5 Outdoor Entertaining Tips