Asparagus & Goat Cheese Frittata, Potatoes O'Brien, Radish Vinaigrette Salad

We continued on our Breakfast cookery and Eggs today. Today we did a frittata and potatoes, with a side of cool radish salad. 

I had bought a mandoline slicer few months back, and used it for the first time slice the radishes, it came out thin and beautiful. As the thin radish slices stayed in the vinaigrette it absorbed the flavors. As such radishes are a bit pungent, but none of that pungency came through in the salad.

The Frittata was super delicious. The chives and parmesan are in eggs, and the goat cheese gives a very nice flavorful after taste. The asparagus was well cooked and soft, with a caramelized brownness that went perfectly with the cheese and eggs.

The Potatoes O'Brien was great, and reminded me of some I used to have at this hole-in-the-wall eatery in Kenmore, when I lived in Buffalo as a student. We used to have "student" breakfast there for 99c, scrambled eggs and potatoes and two pieces of bread with orange marmalade. Now, can someone tell me why this dish is called O'Brein?

Here are the recipes:

Potatoes O'Brein

Clarified Butter            2 Tbsp

Olive Oil                       1 Tsp

Large Red Potato           1    Do not peel, take the eyes out, and chop into small chunks

Shallots                        1     chopped

Red Pepper                    1 Tbsp, chopped

Green Pepper                1 Tbsp

Chicken broth                2 Tbsp

Parsley                           1 Tsp, chopped

Salt                                to taste

Pepper                           to taste

1. In a pan, over medium heat, melt the clarified butter and mix in the olive oil.

2. Add the potatoes, and cook for couple minutes. Then add in the shallots and peppers. Saute for few minutes.

3. Stir in the chicken broth, parsley, and salt and pepper.

4. Cover and cook for 10 minutes.

5. Remove the lid after 10 minutes, stir and continue cooking till the liquid is gone.

6. Serve immediately.

Radish Salad

Radish                       1 bunch, sliced thin

Red wine vinegar      4 fl. oz

Salt                            1 tsp

Vegetable oil             12 oz.

Black pepper             to taste

Capers                       1/2 Tsp

Flat Leaf Parsley        1/2 cup, chopped

1. Vinaigrette: Combine salt, pepper, and vinegar; then gradually whisk the oil into the vinegar to create an emulsion.

2.  Toss the sliced radish with the vinaigrette, parsley, and capers.

Asparagus & Goat Cheese Frittata

Asparagus                8 oz.  - snap the ends, peel the hard ends, then cut into 2-inch pieces

Clarified butter        1.5 fl. oz.

Salt                            to taste

Pepper                        to taste

Eggs                        3, lightly beaten

Parmesan cheese    1 oz, grated

Chives                    2 tsp, chopped

Soft Goat Cheese    4 oz

1. Saute asparagus in butter in a 9-inch pan over medium heat. Season with salt and pepper and cook till tender and lightly browned.

2. Beat the eggs with the grated parmesan and chives.

3. Add the egg mixture to the pan of asparagus. Dot the surface of the eggs with goat cheese. Cook the mixture stirring and lifting the eggs to help cook evenly until it begins to set. 

4. Slide the an into a 400F oven to finish cooking, for approximately 4 minutes.

5. Slide the frittata onto a cutting board and cut into portions.