Chef Michael William Batt, co-owner of Food Design Catering shares his favorite recipes for the perfect Easter Sunday brunch.
Asparagus, Ham & Swiss Cheese Frittata
12 large eggs
¼ Cup half-and-half
Salt and Pepper to taste
1 bunch Asparagus (Tough ends removed and discarded/ Tips Cut/ Stalks cut into ½ inch thick slices)
1 medium minced shallot
1 Cup Diced Ham
3 ounces Swiss cheese, cut into 1/4-inch cubes
Pre heat oven to 350 degrees. Whisk eggs, half-and-half, salt and pepper until well incorporated. Set aside.
Bring a pot of salted water to a boil. Have a bowl of ice water ready (this will be for chilling the asparagus). Add the asparagus tips and sliced stems to the boiling water; once the water comes back to a boil carefully remove the asparagus and plunge into the ice water. Once they are cold remove them from the water bath.
Heat 1 tbsp vegetable oil in 12-inch nonstick oven safe skillet over medium high heat until oil is hot but not smoking; add asparagus and cook, stirring occasionally for about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Swiss cheese into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form; about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
Place the skillet in the oven and cook until frittata has risen and surface is puffed; about 10 minutes. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.
Crispy Potato Pancakes with Smoked Salmon & Crème Fraiche
(Makes 12 medium sized Potato Pancakes)
5 medium sized Yukon Gold Potatoes
1 Large Spanish onion (peeled)
3 Large Eggs
1 Cup AP Flour
Salt and Pepper to taste
12 Slices Smoked Salmon
1 Cup Crème Fraiche (Sour Cream works well also)
1 Bunch minced Chives
Pre heat oven to 375 degrees.
Using a box grater; grate the potatoes first and then the onion into a medium sized mixing bowl. Crack the eggs into the bowl and using your fingers mix them together until they are completely incorporated together. Add the flour and salt and pepper and using your fingers mix again until the flour is completely incorporated. Transfer the mixture to a colander and place the colander back over the mixing bowl. Using a wooden spoon stir the mixture so you release some of the liquid.
Heat ½ cup vegetable oil in 12-inch nonstick skillet over medium high heat until oil is hot but not smoking. Add a heaping tablespoon of the mixture into the oil; I recommend making 6 at a time. Using a small spatula press down on the mound to make a round pancake (about ¼ inch thick). Be careful not to heat the oil too much or the pancake will brown to quickly and the inside will not cook. Once browned, flip the pancakes and brown the other side. Transfer the pancakes to a cookie sheet tray lined with paper towels and season with salt and pepper. (This can be down several hours in advance).
To finish; place the potato pancakes on a cookie sheet and place in the oven. They should be sizzling when they come out (about 5 – 7 minutes). Top each with a slice of salmon, dollop of sour cream and chives. Serve immediately.