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Featured Cookbook
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Book Description
Abigail Kirsch is one of the country's preeminent caterers. In the course of a year she serves delicious, impeccably presented food to more than 125,000 people, but--like the rest of us--her busy schedule leaves her with little time to entertain friends and family. So, for all of us who want to know: "How can I possibly cook a dinner to impress the boss without taking a sick day to do it?"
... (more)
Invitation to Dinner : Abigail Kirsch's Guide to Elegant Entertaining and Delicious Dinners at home
Authors: ABIGAIL KIRSCH
Date: October 1998
ISBN: 0385488173
Publisher: Broadway
Hardcover
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SPECIAL COOKWARE
4-quart oven-to-table-casserole
MAKES 8 SERVINGS
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1/2 pound hickory-smoked bacon, diced into 1-inch pieces
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8 scallions, white and green parts, peeled and finely chopped
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2 medium (about 8 ounces each) zucchini, washed and sliced into 1/8-inch rounds
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10 ounces fresh spinach, stemmed, washed, dried and coarsely chopped
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2 large ripe tomatoes, cut into 1/8-inch rounds
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1 1/4 teaspoons salt
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3/4 teaspoon freshly ground pepper, or to taste
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12 large eggs, well-beaten
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3 cups half-and-half
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1/4 cup drained and chopped canned mild green chilies
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1 teaspoon Dijon mustard
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1 cups grated sharp Cheddar
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2 teaspoons finely chopped fresh cilantro
GARNISH: bunch cilantro, pint cherry tomatoes
Preheat the oven to 350F.
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Cook the bacon in a large skillet over medium heat until it is brown and crisp. Remove the bacon with a slotted spoon and set it aside to drain on paper towels.
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In the same skillet, saute the scallions and zucchini in the bacon drippings over medium heat until they have wilted, about 3-4 minutes.
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Add the chopped spinach and the tomatoes and cook an additional 2 minutes, or until the spinach has wilted and the tomatoes have softened. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, or to taste. Remove from the heat and strain the vegetables in a colander to remove any excess liquid. Set aside.
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In a large bowl, beat the eggs with the half-and-half. Add the chilies, Dijon mustard, Cheddar, cilantro, reserved vegetables, and reserved bacon. Season with egg mixture with the remaining æ teaspoon salt and teaspoon pepper and pour it into a 4-quart oven-to-table-casserole. Bake the custard for 45 minutes, until a knife inserted in the center comes out clean.
FINISHING TOUCHES AND TABLE PRESENTATION
Place the custard on a 14-inch platter and set it on the brunch table. Place the cilantro loosely in front of the casserole with the cherry tomatoes nestled among the leaves
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Smoked Bacon, Vegetable, and Cheddar Egg Custard
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