Breakfast tart with pancetta, green onions and two cheeses

I have a thing for kitchen gadgets... but I find many of them useless once I get them home to try them out. A couple examples are a strawberry huller I was given - I have yet to find a strawberry big enough that this gizmo will work on and really, isn't a paring knife faster anyway?? Another is a spice toaster I found - looked really cool and I do toast a lot of spices, but it just doesn't work as well as a good old pan. On the other hand, the useful ones become indispensible in my kitchen; some examples: my citrus juicer, my silicone tongs and my silicone ball whisk. The ball whisk came in handy with this particular brunch recipe.



When it comes to whisks, a traditional whisk is great for whisking liquids, but add any solids to it and things are forever getting stuck in it. Plus, a regular whisk just never seems to get all the corners of the bowl or pan. A silicone ball whisk will get into every part of the pan and the open bottom means that chunks won't get trapped within. This particular recipe has you whisk eggs, shredded cheese, mascarpone, scallions and more. A ball whisk is perfect for the job! Check out mroe recipes with the ball whisk and other gadgets in action on the Foodbuzz Daily Special.

This is a rich tart - it's cheesy and full of flavor from the pancetta and scallions. You could very easily substitue other fillings like chopped ham, bacon, prosciutto, chives, or other veggies. Make your own crust or use a store-bought one to save time. Plus, this can be made a day ahead and then reheated in the oven for an easy brunch.



Breakfast tart with pancetta, green onions and two cheeses
adapted from the Food Network

• Butter, for greasing the pan
• Flour, for dusting the pan
• Homemade crust ofr a 9-inch tart or 1 unroll-and-bake refrigerated 9-inch pie crust
• 1 egg white, lightly beaten
• 2 teaspoons vegetable oil
• 3 ounces pancetta, cut into 1/4-inch pieces
• 5 eggs, at room temperature, lightly beaten
• 1/2 cup (4 ounces) mascarpone cheese, at room temperature
• 2 cups (8 ounces) shredded Gruyere or Scamorza
• 3 green onions, thinly sliced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Special equipment: 9-inch tart pan with removable base

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter and flour the bottom and sides of a 9-inch tart pan.

Arrange the pie crust in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry in several places. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.

In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Drain on a paper towel lined plate.

In a medium bowl, whisk the beaten eggs, mascarpone cheese, Gruyere, green onions, salt, pepper, and pancetta. Mix until smooth. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 18 minutes Cool the tart for 10 to 15 minutes then remove it from the pan to a serving platter.

Cut the tart into wedges and serve warm or at room temperature.

Tapas for two: a taste of Spain at home

I'm a Food Network junkie. I admit it. I love those shows - some of them at least. My new favorite is Chef Anne Burrell's Secrets of a Restaurant Chef. I first became familiar with Burrell in her role a sous chef to Mario Batali on Iron Chef America. On Secrets, she makes a wide range of restaurant dishes at home. Her energy is great and the flavors are phenomenal - and things anyone can try at home. I caught an episode on tapas a few weeks ago and as I watched, I knew I had to make this meal.


My husband and I went to Spain last year and more recently to Mario Batali's Casa Mono (twice). So we have tapas-fever. As I watched Chef Burrell make Eggs Flamenco, Catalan Toasts and Shrimp in Garlic Sauce, I was whisked away to Barcelona. The ingredients and recipes are easy and the flavors big and bold. I've put the recipe for the eggs below as well as the method for the bread, and you can find the recipe for the shrimp on the FN website. (note, I added some smoked hot paprika to mine for added flavor and color).

Last Saturday, I decided to turn our home into Spain. As Jeff worked in the yard, I turned the kitchen into tapas-central. To make this meal, start the sauce for the eggs first. As it simmers, prep the shrimp and set the table. Then, while the eggs are in the oven, grill the bread and cook the shrimp. Perfect-o!

And who heard of Tapas without Spanish wine??? We had some 2006 Quiteria Loma Gorda - this is a Spanish Granache Syrah that we got a the Wine Library and I've bought it repeatedly. (At $11.98 a bottle, why not??) Or try your favorite Rioja or a glass of cool sangria!




Eggs Flamenco
Recipes from Chef Anne Burrell, on Foodnetwork.com

• Extra-virgin olive oil
• 1 onion, diced
• Kosher salt
• 2 garlic cloves, smashed and chopped
• 1 cup (1/2-inch) diced Spanish chorizo
• 1 teaspoon pimenton
• 1 (28-ounce) can plum tomatoes, coarsely chopped with their juice or passed through a food mill
• 8 eggs
• 1/2 cup finely grated aged manchego
• 2 tablespoons chopped chives

Directions
Special Equipment: 4 (6-inch wide) flat ovenproof dishes such as terra cotta cazuelas

Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat for 7 to 8 minutes or until the onions are soft and very aromatic. Add the garlic and cook for 2 to 3 more minutes. Add the chorizo and pimenton and cook for another 2 to 3 minutes. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.

Preheat the oven to 400 degrees F.

Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break 2 eggs into each dish and sprinkle with grated cheese. Place the cazuelas into the preheated oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.
When the eggs are done, sprinkle with chives and serve.

Catalan Toasts

• 1 ripe tomato
• 6 thick, bias cut, slices baguette
• 2 garlic cloves
• Extra-virgin olive oil, preferably Spanish
• Kosher salt
• 6 slices serrano ham (you can sub prosciutto if you can't get Serrano).

Directions
Preheat the grill to medium.
Cut the tomato in half and grate it on the coarse side of a box grater. Reserve the tomato pulp.
Grill the bread slices on both sides until they are slightly charred. When the bread comes off the grill rub each slice with a garlic clove and drizzle generously with olive oil. Top each toast with tomato pulp and a tiny sprinkle of salt. Cover tomato with a slice of ham and serve.