breakfast and dinner

​My sheet pan pancakes were a big hit with my granddaughter. Apparently, the batch I brought to my daughter’s never made it into the freezer. Being a good Nana, I made another batch yesterday, but left them plain. I found in my June 2020 issue of Southern Living Magazine a recipe for Mini Hash Brown Frittatas that can be made ahead and frozen.
 
For the frittatas you’ll need frozen shredded hash browns, cheddar cheese, frozen chopped spinach, butter, an onion, eggs, half and half, salt, pepper and cherry tomatoes. I know my granddaughter won’t eat tomatoes and neither will her father, so I left those out.

The recipe says the combination 20 ounces of hash browns and 10 ounces of shredded cheddar cheese will fill a 12-cup muffin pan (with approximately ½ cup of filling). I was able to fill 18 plus an additional two small, square Corningware casserole dishes. I did find that the hash brown crust did shrink after baking. I was able to fill all 18 muffin cups with the spinach and onion mixture plus had just enough for the two small casseroles.
 
After the frittatas cooled a bit, I couldn’t resist trying one. They were delicious! They have a nice cheddar cheese topping that was golden brown. The crust had a bit of crunch from the potato cheddar combination. A bit of a green vegetable gave it some inside color. Overall, I think my granddaughter should love these, I think her father will also
 
I follow a local artisanal pizzeria in Asbury Park called Medusa Stone Fired Kitchen on Instagram. During the summer they posted some awesome pizza combinations. I was dying to try their Peach and Prosciutto Pizza with goat cheese, mozzarella, basil and balsamic. The next one I saw was the fresh fig, prosciutto, goat cheese pizza with mozzarella, arugula and balsamic glaze. Since I was having difficulty getting myself up to Asbury,  I decided to make it myself. I follow Arthur Schwartz’s recipe for pizza dough from “Naples at Table,” (flour, water, yeast and salt) and used my stand mixer with a dough hook. Ever since I saw Ina Garten make pizza dough on a charcoal grill, I’ve been using my Weber grill. No special accessories, I just use  the pizza peel my husband gave me and place it directly on the rack.
 
To make the pizza, I put some cornmeal on the pizza peel and stretch the dough into a large circle and drizzle a little EVOO on it. Next, I par-baked it on a 500° preheated grill for approximately 5 minutes or so.  The pizza is removed from the grill using the peel so the fruit, meat and cheese can be added; then its back on the grill.  I removed the pizza when the bottom crust was just starting to char, about 8-10 minutes.  Oh my gosh,  this pizza was freaking amazing. I just love fresh figs, I cut them in half before placing them on the pie; they were soft, luscious and sweet. The combination of the two cheeses was great, the silkiness of the fresh mozzarella and a bit of a saltiness from the goat cheese. The bitterness of the arugula added another level of flavor. I didn’t have balsamic glaze on hand, so I poured some balsamic vinegar in a pan and reduced it down until it was syrupy. The balsamic glaze is drizzled on before serving. The glaze added a little sweetness. What a terrific combination of flavors, this pizza was fabulous! Thank you, Medusa, for the inspiration.
 
Yet another sheet pan supper! In the October 11th edition of The New York Times, there was a recipe for Sheet-Pan Salmon and Broccoli with Sesame Ginger. It just happened that my local ShopRite had wild sockeye salmon on sale. This gave me an opportunity to try this meal. The recipe gives an overall time of 20 minutes, which includes making the glaze, prepping the vegetables and cooking. The recipe serves four. You’ll need toasted sesame oil, soy sauce, rice vinegar, honey, fresh ginger, garlic, broccoli, scallions, olive oil, salt, pepper, salon and a lime.
 
This was a wonderful sheet pan meal. The glaze consisted of sesame oil, soy sauce, rice vinegar, honey, ginger and garlic. It not only gave the fish a lovely sheen, but a nice subtle flavor. The roasted broccoli and scallions got brown on the edges and a bit of caramelization. The combination made for a wonderful savory meal. 

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​Mini Hash Brown Frittatas
By Sarah Epperson
Southern Living Magazine, June 2020
 
Active Time: 15 minutes
Total: 1 hour, 15 minutes
Yield: Serves 12
 
Ingredients
 
Baking spray with flour
1 (20-oz.) pkg. refrigerated shredded hash browns (such as Simply Potatoes)
10 ounces sharp Cheddar cheese, shredded (about 2 1/2 cups), divided
1 (10-oz.) pkg. frozen chopped spinach, thawed
1 tablespoon unsalted butter
1 small onion, minced (about 1 cup)
6 large eggs
3/4 cup half-and-half
2 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup quartered cherry tomatoes (from 1-pint tomatoes)
 
Directions
 

1. Preheat oven to 375°F. Coat a 12-cup muffin pan with baking spray. Toss together hash browns and 2 cups of the cheese in a large bowl until combined. Spoon hash brown mixture evenly into prepared pan, filling all cavities (about 1/2 cup each), pressing up and around sides to form a cup. Bake until edges are golden and crispy, about 30 minutes.
2. Meanwhile, place spinach in a clean kitchen towel; squeeze to remove liquid. Melt butter in a medium skillet over medium-high. Add onion. Cook, stirring occasionally, until translucent and tender, about 5 minutes. Reduce heat to low. Add spinach, and cook, stirring occasionally, just until spinach is warmed and combined with onion, about 1 minute. Remove from heat, and set aside until ready to use.
3. Remove baked hash brown cups from oven, and spoon 1 heaping tablespoon onion-spinach mixture into bottom of each cup. Whisk together eggs, half-and-half, salt, and pepper in a large bowl until eggs are beaten and mixture is well combined. Carefully pour evenly into hash brown cups to cover onion-spinach mixture. Top evenly with tomatoes, and sprinkle with remaining 1/2 cup cheese.
4. Bake at 375°F until eggs are set and hash browns are crispy and browned, about 30 minutes. Remove from oven; cool on a wire rack 5 minutes. Serve warm.

 
 
Chef's Notes
Make Them Ahead
Place cooked, cooled frittatas in a zip-lock plastic bag, and press out air before sealing and freezing. To reheat, thaw in the refrigerator; then remove from the bag, and microwave 1 minute or bake at 350°F until heated through, 5 minutes.

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Sheet-Pan Salmon and Broccoli with Sesame and Ginger
By Lidey Heuck
The New York Times, October 10, 2010
 
YIELD: 4 servings
TIME: 20 minutes
 
INGREDIENTS
 
4 tablespoons toasted sesame oil
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon honey
1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
1 garlic clove, finely grated
1-pound broccoli, trimmed and cut into florets, thick stems discarded
2 scallions, trimmed and cut diagonally into 1 1/2-inch segments, plus thinly sliced scallions for garnish
1 tablespoon olive oil, plus more for brushing the salmon
 Kosher salt and black pepper
4 (6-ounce) skin-on salmon fillets
½ lime, for serving
 Sesame seeds, for serving
 
PREPARATION

1. Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
2. Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
3. While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
4. Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
5. Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
6. Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.

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