Welcome to another installment of Meatless Monday, where butter and eggs can be the deities we should recognize them as. On this installment, we deny the supremacy of breakfast for dinner with the clearly superior brunch for dinner concept. Brunch is a time when savory entrees masquerade as morning small plates, but no more, my friends. Tonight, we bring the once a week meal to prime time. I hope you will join me on this journey.
Also, this meal is big, tall, and bold. It’s not the brunch Mother’s Day commercials would have you believe in. This meal had the such big flavors that you definitely do not find yourself asking for sausage or bacon. It stands alone.
At any rate: on to the food.
Bottom tier: Latkes
2 potatoes, peeled
2 carrots, peeled
1/2 vidalia onion, finely chopped
Salt water bath (1/4 cup salt, quart water)
2 sprigs rosemary leaves
1/4 cup oil
Grate the potatoes on the large side of a box grater and place into salt water bath. Grate the carrot in the same fashion and place into the bath. After a few minutes, drain the potatoes and carrots with a fine colander. Place the two onto several paper towels and form a pocket. Ring as much water as possible from the mix and place into a dry bowl. Add the onions, pepper, some salt, and rosemary. Beat the egg and add to the mix. Stir until all is coated and well combined.
Heat the oil in a pan over medium heat. Take an egg ring and place it on a flat surface. Fill the ring halfway with latke “batter” and press. Use a scrape shover/food mover to lift the ring off the surface. Pull the ring off the formed latke and gently slide into the hot oil. Fry about 3 minutes on each side until brown. Repeat for each one, makes about 8.
Middle Layer: Frittata
This is just a basic frittata with veggies. Obviously, you can make it any way you like.
4 oz extra sharp cheddar cheese, grated
1/2 pound baby bella mushrooms
2 stalks broccoli
4 cloves garlic, minced
4 campari tomatoes, diced
1/2 stick butter
Salt and pepper, 1/8 cup olive oil
Begin with the broccoli. Toss in olive oil and salt and pepper and 1 clove garlic. Lightly roast it at 450 for about 15-20 minutes.
In a large non-stick pan, melt the butter. Add the mushrooms and sweat about 10 minutes. Add the remaining garlic.
In a large bowl, beat the eggs together with 1/2 the cheese and some salt and pepper.
Remove the broccoli from the oven and add to the pan. Using a metal spatula, chop the veggies until they can lay flat on the bottom of the pan. Add the tomatoes. Pour the egg mixture into the pan and cook for about 1 minute. Top with the remaining cheese.
Lower the oven to 350 and cook the mix for about 12 minutes until the middle is fully cooked and set. You can use the clean fork test if you like.
Using an egg ring of the same size as the one used for the latkes, cut plugs into the frittata and place on one latke. Top with another latke to complete the stack.
Topping: Asparagus with Garlic Hollandaise
1 stick butter
3 cloves garlic, minced
4 egg yolks
Juice of 1/2 lemon
Pot of water
1/2 pound of asparagus
2 tbsp olive oil
1 tsp white pepper
For the Hollandaise, begin by melting the butter over medium low heat. Add the garlic. Simmer about 10 minutes. Drain the butter through a strainer lined with a coffee filter and let it cool to room temp.
In a large bowl, beat the egg yolks with the lemon juice until it is thick and doubles in size. Heat the pot of water to a simmer and place the egg bowl over the water, continuing to whisk. Slowly add in the butter until the mix is velvety smooth, making sure to take the butter slow to not break the sauce. Whisk over the heat for about five minutes to make sure the eggs are cooked.
In a frying pan, add the oil and pepper and heat to medium. Add the asparagus and toss. Cover and heat about 10 minutes. Turns and heat another few minutes and remove from heat.
Drape the asparagus over the top of the stack and ladle on the sauce. Gobble it up.
Brunch for dinner is a wonderful thing with these steps! No need for meat when you can get big flavors with veggies, butter and garlic!
Have a good week, y’all.