At the Morrison Clark Hotel
1015 L Street NW
Washington, DC 20001
202-898-1200
Janis McLean - Executive Chef
Show 719
Ingredients:
(Makes 8 servings)
1) 1/2 lb. Country Sausage - cooked until
crisp
2) 1 cup of cooked stone-ground Grits
3) 8 Eggs
4) 1/2-cup sharp Cheddar Cheese - shredded
5) 1/4 cup of Heavy Cream
6) Salt and Pepper
Preparation:
1) In a small work bowl, combine the cooked
sausage and cooked stone-ground grits.
2) Spray 8 ramekins with a good amount
of non-stick cooking spray. Spoon 2
tablespoons of
sausage grits into the base of each of the ramekins.
3) Crack one egg into each ramekin.
Season each egg with salt and pepper and
then sprinkle
a little bit of cheddar cheese over the top. Carefully spoon a
teaspoon of cream
over the top of each egg. At this point, the eggs can be
held in the refrigerator
for up to two hours.
4) Bake in a hot oven for 15 to 20 minutes
until the eggs puff, and look brown and
crispy.
The heat from the ramekin and the grits will continue to cook the eggs
for another few
minutes after you have removed them from the oven, so be sure
not to over cook
them.
Lemon
Cream
This
filing is great on a brunch buffet with fresh, hot scones and flaky
buttermilk
biscuits. It can even be made ahead and
frozen
--- a bonus for the busy cook!!
Ingredients:
1) Zest of four Lemons
2) 3/4 cup Lemon juice (4 Lemons)
3) 4 Eggs - large
4) 1 1/2 cup Sugar
5) 1/2 tsp. Cornstarch (combined with
the Sugar)
6) 1/2 lb. of Butter - cut into small
cubes
7) 1/2 cup of Heavy Cream - whipped
Procedure:
1) To make the filling --- pour the lemon
juice into a 2 or 3 quart stainless steel
sauce pan (be
sure to choose one with a heavy bottom!).
2) Add the lemon zest, eggs, and sugar
and whisk until smooth.
3) Add the butter and cook on medium heat,
stirring constantly, with a wooden
spoon.
Be careful to constantly scrape the entire bottom and sides of the
saucepot.
4) Bring to a simmer and cook for approximately
10 minutes until it is smooth
and thick.
5) Strain into a medium sized mixing bowl
and chill until ice cold and fully set.
It should be
the consistency of a thick pudding.
6) Fold the whipped cream into the cooled
lemon curd.
Swiss
Chard Frittata
This
is one of my favorite quick suppers --- serve this frittata with a loaf
of crusty bread and a
nice
green salad and you can have dinner on the table in nothing flat !! Also
lovely
on
a brunch table --- it can be served room temperature, so it is perfect
for
entertaining,
as it can be done ahead!
Ingredients:
(Serves 2)
1) ½ bunch of Swiss Chard
2) 1 large white Onions
3) 4 tbs. Butter
4) 8 Eggs
5) 1/3 cup of grated of Manchego Cheese
6) 2 pinches Salt
7) 1 good gind of the Pepper Mill
Procedure:
1) Preheat oven to 400 degrees f.
2) Wash the swiss chard leaves in a large
bowl of cold water. Peel the leaves off
of the stem and
then chop the stem sections into a small dice. Take the
remaining leaves
and stack one on top of the other...roll it up...and cut into
1/8 of an inch
“ribbons”.
3) Slice the onion in half, and cut it
into half moons. In a large skillet, melt two
tablespoons of
butter and add the onions. Slowly cook the onions until they
are soft...at
first they will exude a bit of liquid...stir from time to time and
continue to cook
over low heat until they look “melted” (. i.e. translucent).
Turn up the heat
to medium and cook until the onions are caramel colored...
you will have
to stir from time to time. If they look like they are going to burn
before they caramelize,
add a splash of water and stir up all the brown “bits”
stuck to the
pan to incorporate.
4) Heat a 9’ skillet over medium-high
heat until hot, but not smoking (3 minutes).
Toss in the remaining
butter...it should sizzle. When the foaming subsides, add
the diced chard
stem and cook over brisk heat until tender (about 1 ½ to 2
minutes). Meanwhile
break the eggs into a medium sized bowl, add the ricotta
cheese, salt
and pepper and whisk until thoroughly blended.
5) Add the chard leaf ribbons in the pan
and cook for a minute until wilted. Turn
the heat down
to low, and then tip in the egg mixture...it should sizzle when it
hits the pan.
Add the carmalized onions. Using a heatproof rubber spatula,
gently draw in
the base of frittata as it set...pulling in from the sides toward the
center...working
your way around the outside circle of the pan...in a clover leaf
pattern...this
will allow what is unset to flow to the bottom of the pan. Once you
have made two
complete passed around, stop or you will have scrambled eggs,
not a frittata.
6) Place in 400 degree f. oven, and cook
until the frittata is set through (about 3
minutes). Place
a heatproof plate over the pan, and carefully tip it all upside over
to remove the
frittata (what was the bottom, is now the top!). Then carefully slide
it back into
the sauté pan...set it back in the oven for 1 minutes to allow the
bottom side to
set. (or turn on the broiler to finish the top)
7) Remove from the oven. Slide out onto
a plate. This also makes a lovely snack if
you cool it to
room temperature and serve, cut into wedges.
. 
Good Eating!!!
