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Join Bennett-Watt and learn how to make an Apple and Blue Cheese Frittata recipe.
Tags:How to Make Apple Blue Cheese Frittata,apple gorgonzola frittata recipe,apple recipe,bennett watt,cooking advice,cooking lessons,cooking tips,eggs recipe,frittata recipe,gorgonzola blue cheese recipe,sweet additions
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One of Sweet Edition’s favorite things is a basic frittata. Perhaps you had one when you’ve gone to Sweet Edition for breakfast. I'm going to give you a recipe for our basic frittata. The wonderful thing about this frittata is that you can enhance it anyway you want. It can customize to your taste. You could do a mushroom frittata. You could do something even more savory. You could add fish to it, maybe some salmon, prosciutto, there are variety of things you could do with this basic frittata. So we're going to get started, very, very simple this particular frittata includes 24 eggs. So remember those egg skills I gave you a bit earlier? We're going to go through those again in case you forgotten. But before that, I want to explain to you, besides the 24 eggs, we also will include about 2 cups of cream. You can use cream or you can use half and half. We're going to use half and half, we're going to kind of cut the fat in this. Oop, I said the F word again, Fat. But we're going to cut the fat in this. And then we're going to add to this to enhance it and sort of customize it is the fabulous gorgonzola, it’s an Italian blue cheese. And we’ll use it for this. And it’s a wonderful accompaniment to a wonderful green pippin apple. So without much more to say, we're going to get started. First of all I'm going to peel the apple. And you can do this in a variety of ways. These are wonderful, this particular peeler. It also has some that are flat and the grip on this is terrific. You can pick this up at any of the culinary stores. Very simply, just peel. If you want to do this the night before, you certainly can. The only thing you have to do is remember you want to provide some lemon juice or some sort of citrus to the apple. So it doesn't brown. Because nobody wants to look at brown apple in their frittata. But still be fine, even if you forgot it. Just a little hint. That’s a little tip. Okay, you do that. And I’ll cut this one. After that, I’ll cut this one and after I peeled this, I'm going to shred this. Now you can, as I mentioned, this particular frittata with the gorgonzola cheese is great with some herbs. I'm not putting any herbs in it, because I kind of want you to experience its sort of unadorned. But I was thinking about it, you could add sage to this. And even maybe some prosciutto, that would be wonderful. Again, that sweet and savory and a little bit salty, a little bit sweet. And the richness of the eggs and the cream, half and half. Really will make a spectacular breakfast dish. But you know, it’s not just for breakfast anymore, frittata is utilized a lot throughout the day. For nice lunch, ladies lunch would be nice. Or you could also use it for an antre for a dinner. Or even cut it in small wedges and it could be a first course. Lots of variety. Now the way I'm cutting this up, I'm just basically cutting around the core. That’s how I like to do it. There's little waste. And then what we're going to do is shred this. So, makes it really simple. Now, we could go with a wonderful box grater, that makes it very simple. You want to just be careful with your hands, and you're get a nice grate on this. But you know what? I'm going to use the food processor here. That’s one of my best tools in the kitchen besides my hands. So I'm going to put it over here, and I already got it on medium grate, and I've put the blade in. and I'm closing this down, I going to add our apples. Okay, here we go. Its light work, very simple. You’ll be done with this dish in no time. You can sit down and have that wonderful cocktail that we talked about. That champagne cocktail we talked about. Perfect. And if you get an extra apple, don’t worry about it. You can just simply cut this up, let's move this over. And place it in the frittata. That will be fine. Okay now, I'm going to grab my bowl. This is where I'm going to put all my mixtures in. we’ll take this fresh grated apple and place this in a bowl. Now if I was going to make this the following day, this is where I would add my lemon juice. And I would put it away in the refrigerator and covered. But I don’t need to do that. Now I'm going to add my gorgonzola cheese. And the smell of that cheese is wonderful. It’s going to add a great savory element to this. I'm going to add a dash or two of hot sauce. Now hot sauce, I don’t know if you like it spicy, but I think that’s enough. Some cream or half and half. Again, it’s up to you. If you like, you can use milk, but I will probably recommend to use at least half and half. This is a luxurious frittata, you won't have it all the time. It's really for special occasion. We add that. Freshly ground pepper. The cook’s mainstay along with some wonderful flour de cel or you can use just regular salt. Koshere salt is always great. I love the feel of it. It’s wonderful to kind of have it in between your hands. If you have an understanding of how much is actually going in to the product. And let's see, we're going to mix this up, just like that. And I'm going to set this aside and I'm going to start cracking my eggs. The last egg. Did you stick around? I hope so. Anyway, we're going to start whisking this or actually beating it with a fork. And you just want to lightly break them up. 24 eggs is great exercise for that bicep. There we go. That looks really good. These are fresh, fabulous eggs. Let me get that one. Alright. Now, I'm going to grab the mixture that I previously mix together. And we're going to combine this. Nice pour. Then we want to get every last bit of that egg out of there. Nice. A quick whisk and a dash of nutmeg, because that’s going to add really a nice little flavor. It will be an underlying flavor, I think. You’ll really notice it, you’d be surprise, but that’s what nutmeg does. Kind of whisk a bit. Make sure it’s all incorporated and make sure the eggs and the cheese and the salt, the pepper, and the cream all are mixed together. Here we go. What do you think? I think it’s ready to go. As my mom used to say, let's put this baby to bed. Now, in order to put this in the oven, we have to prepare our pan. Very simple. We could butter it if you'd like. But what we do at Sweet Editions, we always do a quick spray coat. So I'm going to go back here and get my spray. And a trick I learned is that if you place your pan in the dish washer, you can spray without it getting all over the place. I love that trick. But I'm just going to give you that tip, I don’t think I have to show you. So you want to make sure you spray this very well, because it is eggs. Because they are eggs, and they actually will stick. There we go. I'm going to move this, and we're going to pour this right in. look at that. Beautiful. And when this is done and ready, it pops up so beautifully. It’s going to be delicious. Well, it’s now time to put the frittata in the oven. We're actually going to put it in the oven at 350 degrees, preheated. This is where steady hands are very important. Beautiful. This is where decaf is really important. This frittata is going to cook for about an hour, but I like to check it about 50 minutes. The way you’ll know when the frittata is done is actually when you insert a knife in the middle and there's no longer runny eggs. But after that time, you're going to see a beautiful rise of the frittata. There's our frittata. Let me take a look, because now we're at 50 minutes. Remember I told you, you want to peek at it at about 50 minutes. And the way we're going to test to make sure it’s done is we're actually going to insert a knife in the center. I'm coming. I'm coming. Turn that off. Oh my goodness. It is gorgeous. It is brown and big and puffy. I'm so please. And my guests are going to love this as well. Is this gorgeous? Now I'm going to take that knife and I'm actually going to insert it right in the middle. And let's just double check to make sure. Yup, it’s clean. All the eggs are cooked. So it’s ready to devour. Now who isn't going to be impressed with that? I know I am. Okay, let me put it right back here and we’re going to let it cool. We should actually let it cool for about 10 minutes before actually cutting into it. So we have our frittata here, it’s cool. If you remember, this is the apple and gorgonzola frittata. I'm going to cut it and display, actually do a presentation for you. Smells so good, I think you’ll really going to enjoy this. I'm going to cut just right through, beautiful. I’ll cut about three wedges, and you know from Sweet Edition, they're always large sizes. And the nice thing is because we actually grease the pan ahead of time, this comes out very easily. Beautiful, look at that. Is that gorgeous? And it’s still hot. You can also serve this at room temperature, either way, your guest will enjoy it in a buffet table. Now, just to remind everybody what's inside, you can sprinkle this with some gorgonzola cheese or you can also slice a lovely Granny Smith apple, pippin apple here. That’s what I'm going to do. We’ll add a couple of wedges just around the side. It’s a nice presentation, and because I'm rather odd and I like an odd number. So I'm only going to use three on each area here. There you go. Now the last one. Beautiful. And you know what I like, I want to little bit of curst of color, so I think I'm going to add some grape to maybe to the side of this. I think I’ll cut this down just a little bit. And maybe just a tad of rosemary. Remember we talked about utilizing other herbs? As I said, you can do anything you want. Sage, rosemary, this frittata is a very good recipe just a basic frittata. There you go. The Sweet Edition frittata. Gorgonzola cheese and apple. Enjoy.