Tag Archives: Frittata

Do This!: Saturday Snacking @Smorgusburg

Smorgusburg

Smorgusburg

People were surprised to learn that I had never been to Smorgusburg, a brooklyn flea food market on the Williamsburg waterfront. Frankly, after going last weekend, I’m a little surprised myself that it took me so long to spend a Saturday strolling the riverfront space that houses 100+ artisanal food stands. If you’ve got hankering for something you’ll probably find it at Smorgusburg — everything from fried anchovies to slow-roasted brisket can be had for a a few dollars and a brief wait in line. The later in the day you go the longer the lines, so my advice: showup at 11am when the stands open, do a full strolling scope before jumping in, mentally map your action plan and bring a friend who is willing to go halvesies with you so you can try as many things as you can stomach.

Cemitas Mexican Sandwiches

Cemitas Mexican Sandwiches

Cemitas caught our attention right away. Hola! Burrito Sunrise — eggs, beans, tator tots {yes tator tots!}, chipotle crema, and your choice of bacon or chorizo {or sans either for a veggie-friendly option}. This is no small snack, so either feed your hangover with a Cemita sammie or you’re definitely gonna want to split this guy — unless you want to be down for the count and knock yourself out of of the game for the rest of the day.

Cemita Burrito and Sammie

Cemita Burrito and Sammie

Moving on. Caffeine. Blue Bottle Coffee with NO line? Must stop here pronto. If you’re not already familiar with Blue Bottle Coffee, this beanery is a San Francisco transplant where on any given day you could easily wait 30 minutes for a made to order, single drip cup of joe. And why do we wait? Cause we’re suckers — but the coffee lives up to expectations.

Blue Bottle Coffee

Blue Bottle Coffee

Sunday Gravy

Sunday Gravy

Sit. Relax on one of the riverside benches. Share. Smile. This is some good Saturday living.  No time to digest — round two. Our choice, a roasted veggie with chevre bruschetta from Sunday Gravy. If we didn’t just have the breakfast burrito that frittata with roasted veggies was also looking awfully tasty. And the eggplant parmesan with paper thin layers of eggplant married with sauce and parm and laid to relax on a nice hunk of sesame Italian bread was a thing of beauty {mental note: next time}.

Sunday Gravy Goodness

Sunday Gravy Goodness

The grand finale: Mighty Quinn’s braised brisket. As we wandered around early on in the day we were advised that Quinn’s is the crowd favorite, usually drawing lines down the block. With that information, a line 30-people deep didn’t seem so bad. With one man carving, another assembling and a third taking money the line moved swiftly and the prized sandwich worth waiting for was quickly in my hands —  a soft bun, stacked high with tender brisket, dressed in barbecue sauce, pickled onions and a few crispy pickles.

Mighty Quinns Braised Brisket Sandwich

Mighty Quinns Braised Brisket Sandwich

On our way out we grabbed a Blue Marble Ice Cream cone — because why not, this excursion was meant for eating.

Blue Marble Ice Cream

Blue Marble Ice Cream

And snapped this shot of a grass-squatting offender. Smorgusburg success. If you fall into the camp of “haven’t been there yet” I suggest you get thee to the ‘burg.

Illiteracy in America

Illiteracy in America

More Brooklyn Excursions:
NYC Best: yes yes to Pok Pok
Do This!: Foraging for Food is F’ing Fun {in Brooklyn’s Prospect Park with Leda}
Do This!: Brooklyn’s Depressingly Awesome Industry City Distillery Creates Handcrafted Vodka
NYC Best: Brooklyn’s Frej Should Be Your New Dining Kinfolk
Blue Bottle Coffee Brews One Brilliant Cup at a Time

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recipe goodness :: secret dilaura family frittata with sweet italian sausage

I think my grandmother would be more proud than angry that I’m sharing her recipe for Frittata with Sweet Italian Sausage. Her frittata evokes memories of the holidays, so I thought it’s the perfect time to share with all of you. Every Thanksgiving, Christmas and Easter morning for the past 32-ish solid-food eating years, I have walked into a kitchen smelling of roasted sausage and sweet buttered Italian panettone toast.  Inevitably the kitchen also smelled of grandma’s spaghetti sauce, slowly simmering away for the evening feast. I cannot recount a past holiday when grandma’s frittata was not the start to a day filled with family and good eating. And even now that my grandmother is no longer with us, my dad has taken over as the frittata master — beating, cooking and flipping our breakfast to perfection. Tradition is good.

Her frittata is not rocket science, but requires a little skill with the flipping of a hot pan, which could result in a dozen eggs on your shoes, if unsuccessful! But the finished product is worth the risk and makes for a beautiful breakfast presentation to share with friends and family. We’ve been making this every year with italian sausage, but you can always get creative and substitute veggies, cheese, fresh herbs, whatever!

DiLaura Family Frittata with Sweet Italian Sausage

Serves 5-6 | Prep Time: 5 mins | Cook Time: 40-50 mins. including roasting sausage

1 dozen eggs {2 per person, plus 1-2 extra for good measure}
3/4 lb sweet italian sausage {I love Grazin’ Angus Acres grass-fed beef sausage}
1 TBS olive oil
1/4 C water for thinning
salt and pepper to taste

Step 1: Roast sausage for 30-40 minutes at 375° in a baking dish. Remove from oven and allow to cool slightly. {Note: Sausage can be cooked a full day in advance to save time and make the breakfast prep quicker}.

Step 2: Crack eggs into a large bowl and add ~1/4 cup of water, salt and pepper generously {my dad actually uses the very precise method of putting the bowl under the faucet and turning it on for a second to add water}. Beat eggs until a light froth forms on top.

Beat eggs and cook sausage

Step 3: Cut each cooked sausage at a 45 degree angle into 1/4-inch thick pieces. Heat a medium sized non-stick omelet pan to medium heat with 1 TBS of olive oil. Place as many slices of sausage as will fit side by side in the bottom of the pan and brown lightly for ~2 minutes. Reserve any excess slices to serve on the side. Using tongs, flip each piece individually and brown the other side.

Brown sausages slices on each side

Step 4: Remove any excess oil with a spoon. Pour beaten egg mixture into pan over browned sausage slices.

Our beaten egg mixture over browned sausage slices

Step 5: Using a rubber spatula, continuously move around the side of the pan, pulling the firm egg away from the edges, allowing liquid to pour over the edges and stream to the bottom. Also use the spatula to break through the middle of the frittata creating small holes in the center where egg liquid can seep through the bottom. Be sure to also push the sausage slices into the firming egg. When almost all of the egg liquid has gotten firm, get prepared to flip.

Pull edges away with spatula to allow liquid to pour over edges

Step 6: Use a platter that is larger than the pan with angled edges. Remove pan from heat, place platter upside down on top of the pan and hold firmly in place. QUICKLY flip pan and platter, angling slightly away from you so any excess liquid won’t run onto your hands or arms {my dad prefers to do this over the sink, just in case he accidently spills, so there is no egg on the floor}.

Hold platter firmly and quickly flip frittata from the pan to the platter

Step 7: Slide upside down frittata back into the pan from the platter, so the uncooked side is now on the bottom of the pan. Cook 2 more minutes or just enough time to firm the remaining liquid egg. Rinse and dry platter while frittata finishes cooking.

Slide back into pan to firm uncooked side

Step 8: Flip the frittata back onto the platter. The last side cooked is less brown and looks better when presented facing up. Cut into equal sized pie slices and enjoy!

Last side cooked facing up

More Eggs that Are Everything They’re Cracked Up to Be:
recipe goodness :: how to cook the perfect sunny side-up egg
Greenmarket: Put Smarter, Cheaper & More Scrumptious Food on Your Table
Michael Pollan Agreed With Me, $8 Eggs Are A Good Idea
The Art of Brunching Well @ L’Artusi
A Better Brooklyn Breakfast @ Dizzy’s Finer Diner

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