Hi this is Kim, Kelsey’s mom and the second K, back to give some relief to Kelsey as she travels to Banff to go camping with us. I actually will have several posts this week as I have gathered a few recipes from some recent vacations of my own.
Each summer for the last 15 years, the River Babes, an amazing group of moms/friends, gather for 5 days of relaxation, fellowship, play, and eating. I love being a part of this group and the trip is always a highlight to the summer. One thing that is certain, we eat well. The following recipes for Roasted Red Pepper, Mushroom, and Spinach Frittata and the Best Bacon were prepared by Chef Janice and her Sous Chef Melissa. There was a unanimous vote of the Babes that both recipes are keepers and elegant enough for a special brunch. Chef Janice could not remember if the original credit for the recipes goes to Seattle or Portland Junior League.
Roasted Red Pepper, Mushroom, and Spinach Frittata
From Seattle Junior League Cookbook
2 tsp. olive oil
½ cup chopped red onion
1½ cup assorted sliced mushrooms
1 red bell pepper, roasted and chopped
2 TBSP balsamic vinegar
½ small bunch spinach, rinsed, dried and tough stems removed
¼ cup plus 2 TBSP chopped fresh basil, divided
Salt and pepper
½ cup freshly grated Parmesan cheese
1 cup crumbled feta cheese
¾ cup chopped tomatoes, drained
Heat the oil in a large nonstick ovenproof skillet over medium heat. Add the onion and sauté until tender and aromatic, about 8 minutes. Add the mushrooms and continue to cook until the mushrooms release their liquid and begin to brown, about 5 to 7 minutes. Stir in the chopped red pepper, followed by the balsamic vinegar, stirring to scrape up any browned bits stuck to the bottom of the pan. Cook until the vinegar has evaporated, about 2 minutes. Add the spinach and stir until fully wilted, about 2 to 3 minutes. Stir in ¼ cup of the basil with salt and pepper to taste.
In a medium bowl, whisk together the eggs, Parmesan, ½ tsp salt, and ¼ tsp pepper until well blended. Pour the eggs over the hot vegetables in the skillet and gently stir for a few seconds to combine. Reduce the heat to medium-low and cook without further stirring until the eggs set on the bottom, 5 to 8 minutes. Preheat the broiler.
Sprinkle the feta cheese over the frittata and broil until the cheese melts and begins to brown, about 2 to 4 minutes. Take the skillet from the oven, sprinkle with the tomatoes and remaining 2 TSBP of basil, cut into wedges, and serve.
Makes 4 servings.
The Best Bacon
From the Seattle Junior League rr Portland Junior League Cookbook
2 TBSP packed light brown sugar
¼ tsp cayenne pepper
¼ tsp black pepper
1-pound thick-sliced bacon
Preheat the oven to 425 F. Line a rimmed baking sheet with foil. Set a wire cooling rack or other slotted rack on top of the foil-lined pan.
Stir together the brown sugar, cayenne, and black pepper in a small bowl until well blended. Lay the bacon strips in a single layer on the rack. (Use 2 pans if all the bacon will not fit in a single layer.) Sprinkle the bacon with the brown sugar mixture. Bake until the browned, 15 to 20 minutes. Transfer the bacon immediately to individual plates and serve warm.