Artichoke Feta Frittata
Potato and Boursin Frittata
Double Stuffed Potatoes
Welsh Rabbit

Artichoke Feta Frittata

7 eggs
One 14-ounce can quartered artichoke hearts
1 russet potato, 1/2- 3/4 pound, or 1/2 to 3/4 pound Yukon gold potatoes,
peeled and grated
3 tablespoons butter
2 tablespoons olive oil
2 garlic cloves, minced
1/2 yellow onion, minced
Kosher salt and pepper to taste
One 6-ounce package basil-and-tomato herbed feta, crumbled

Preheat oven to 450 F. Crack the eggs into a small bowl and beat with a
fork to blend, set aside. Pour the artichoke hearts into a strainer and
let drain. Put the grated potatoes into a fine mesh sieve and press to
remove all residual moisture.
Heat the butter and olive oil in a 9-inch oven proof skillet. Add the
garlic and onion and saute over medium heat until the onion softens, about
9 minutes. Add the potatoes and artichoke hearts. Cook over medium-high
heat for 7-9 minutes, stirring often. Season with a liberal amount of salt
and pepper. Test the potatoes to be sure they are almost fully cooked.
Pour the eggs into the skillet and add 1/2 cup of the herbed feta. Stir
until the ingredients are just incorporated. Transfer the skillet to the
oven and bake for 15 minutes, until the eggs are set. Remove from oven,
sprinkle with the remaining feta, and let sit for 5 minutes before
serving.
Serves 4


Potato and Boursin Frittata

Here, the old trick of moistening scrambled eggs with cream cheese is
elevated with Boursin, which also adds flavor. This makes a good brunch
dish or, when served with a salad, a satisfying light supper.

8 large eggs
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
2 cups frozen shredded hash brown potatoes (from a 16-oz bag)
1 bunch scallions, chopped (2 cups)
1 (5-oz) package Boursin garlic-herb cheese, chilled
Accompaniment: sliced smoked salmon or prosciutto

Put oven rack in middle position and preheat oven to 375 F. Whisk together
eggs, salt, and pepper until just combined. Heat oil in an ovenproof 9- to
10-inch heavy nonstick skillet over high heat until very hot but not
smoking. Add potatoes and scallions to oil, stirring once, then cover and
cook until beginning to brown, about 4 minutes. Stir potato mixture once,
then cover and cook 3 minutes more.
Pour beaten eggs evenly over potato mixture and crumble cheese over eggs.
Transfer skillet to oven and bake frittata, uncovered, until set and just
cooked through, about 15 minutes. Invert a plate over skillet and, holding
them together with oven mitts, invert frittata onto plate and serve
immediately.

Makes 4 servings.


Double Stuffed Potatoes

These potatoes are crispy on the outside and light and fluffy on the
inside.They are very festive and much better than those boring old mashed
potatoes...while not being so drastically different that the family will
revolt. The potatoes can be makes up to a day in advance. Scoop out the
insides and place in a tightly sealed bowl. The skins can also be crisped
aday ahead of time. Simply bake as described below, and store in the
refrigerator until ready to stuff. Before making the filling for the
potatoes, reheat the potato insides until piping hot in the microwave or
oven.

4 large baking potatoes
3 tablespoons butter
3 tablespoons half and half
Salt
Freshly ground white pepper
1/2 teaspoon freshly grated nutmeg
3 eggs, separated
Snipped chives

Preheat the oven to 425 F. Scrub the potatoes well and prick thoroughly.
Arrange the potatoes on a baking sheet and bake for 1 hour, or until the
potatoes are tender. Slice each potato in half lengthwise. Carefully scoop
out the potato flesh, leaving sturdy shells behind. Replace the shells on
the baking sheet and bake for 15 minutes, or until crisp and golden brown.
Meanwhile, press the potato flesh through a ricer or mash. Beat the
potatoes with the butter, half and half, salt, white pepper, nutmeg and
egg yolks until smooth. In a clean bowl with clean beaters whip the egg
whites until stiff. Gently fold the egg whites into the potato mixture.
Spoon the potato mixture back into the potato shells. Bake for 10-15
minutes until the potato mixture rises and turns a lovely golden
brown color. Sprinkle the potatoes with the snipped chives and serve hot.
Makes 8 servings. (4 - 6 as main dish?)


Welsh Rabbit

(Makes 1 cup sauce, enough for 4 servings)

Adapted from a recipe in "The Fannie Farmer Cookbook" (11th Edition),
revised by Wilma Lord Perkins (Little, Brown, 1965).

8 ounces cheddar cheese, as mild or sharp as you prefer, coarsely grated
1 tablespoon unsalted butter
Salt to taste
1 teaspoon Dijon-style mustard
Small pinch cayenne pepper
1/2 cup milk
1 egg, slightly beaten

In the top of a double boiler or in a heatproof dish fitted over a pot of
simmering water, heat the cheese, butter, salt, mustard and cayenne,
stirring occasionally, until the cheese melts.
Add the milk and egg and stir constantly until the mixture thickens. Taste
and add more salt if desired. Pour over toast.

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