Italian Brunch Torta
Posted on 10/02/2022 4:08:25 PM PDT by Jamestown1630
My friends made a sort of kimchi pancake - Kimchijeon - and it’s one thing Korean that I didn’t like at all. But the eggs look good.
Husband won’t eat anything soy unless it’s fermented.
ITALIAN BRUNCH TORTA
Perfect for the holidays.
2 tubes (8 ounces each) refrigerated crescent rolls, divided
1 teaspoon olive oil
1 package (6 ounces) fresh baby spinach
1 cup sliced fresh mushrooms
7 large eggs, divided use
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced hard salami
1/2 pound sliced provolone cheese
2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry
Directions
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10-15 minutes or until set.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper.
Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture.
On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough.
Bake, uncovered, 1 to 1-1/4 hours or until a thermometer reads 160°, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes. Yield: 12 servings.
There are lots of ways to use the crescent roll tubes. I’ve done this a few times - it comes out looking very fancy:
https://www.simplejoy.com/chicken-pot-pie-crescent-braid/
Italian Brunch Torta
YUMMY.
Jacques Pepin technique......good way to make chocolate bark treats.
HOW TO MCRO-MELT CHOCOLATE Break the chocolate into 1-inch pieces and put them in a glass bowl. Microwave on high for about 1 1/2 minutes. At this point, the chocolate may look like it has not started to melt. Wait 4 to 5 minutes and microwave the chocolate again for 1 minute. (Waiting helps prevent the chocolate from scorching or burning.) Stir after the second minute in the microwave; the chocolate should be almost melted. Wait a few more minutes and microwave the chocolate again for 30 seconds. Stir with a rubber spatula. The chocolate should be glossy and smooth. (You should have about 1 cup melted chocolate.)
Bucatini-with-lemony-carbonara
Bucatini with Lemony Carbonara
Lemon makes the perfect foil for carbonara’s salty richness. I sub in bacon because its always on hand. I also use an extra egg yolk to make a bit richer. Using just the yolks made the carbonara easy and silky. The lemon adds just the right brightness. This is a real keeper.
Ing
tb olive oil
6 oz guanciale (salt-cured pork jowl), pancetta (Italian bacon), or slab bacon, thin-sliced, crosswise cut 1/2” pieces
2 shallots, fine-chopped
4 garlic cloves, thinly sliced
1 teaspoon freshly cracked black pepper
12 oz bucatini or other long-strand pasta
K/salt, 2 oz Parmesan, 2 large egg yolks
teaspoon lemon zest, 2 tb lemon juice
Step 1
Cook guanciale in heated oil, tossing to brown and crisp, 6–8 min. Add shallots, garlic;cook,stir,soften 5 min. Add pepper,cook, stir til fragrant a min.
Step 2
cook pasta in boiling salted water, stirring occa. Drain, reserving 1 1/2 cups pasta cooking liquid.
Step 3
Add pasta to skillet along with 1/2 cup pasta cooking liquid and 1 oz. Parm, toss to coat. Offheat add egg yolks. Toss again, adding pasta cooking liquid as needed, until a smooth glossy sauce coats pasta. Add grated lemon zest, lemon juice, and another oz Parm. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce. Divide pasta among bowls; top with sliced lemon zest and more Parm.
APRICOT HONEY GLAZED CARROTS Preheat oven to 350°. Start by cleaning the carrots and peeling them with a vegetable peeler. Place them on a cookie sheet covered with parchment paper. Drizzle with olive oil. Brush them with the apricot honey balsamic glaze. Roast them. Serve them dressed with goat cheese, toasted pine nuts, and fresh thyme.
GLAZE Mix jam, honey, dried thyme, salt, pepper, balsamic in a small bowl.
ING (2) 5-pack PILLSBURY OR TRADER JOES Jumbo Cinnamon Rolls * ¾ to 1 cup Heavy Cream (to coat baking dish)
Brown Sugar Cinnamon Glaze: 6 Tablespoons Salted Butter ½ cup Brown Sugar 2 teaspoons Cinnamon Cream Cheese Frosting: Frosting Packets (come included with rolls) 3 ounces Cream Cheese (softened) ⅓ cup Powdered Sugar
INSTRUCTIONS Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray. Break open the cinnamon rolls tubes and separate each roll and place into the baking dish. You want to keep them relatively close together so when the rolls rise in the oven, they rise vertical, not horizontal. Pour heavy cream all around the rolls, making sure that every part of the cinnamon rolls are surrounded by heavy cream. You can use ¾ to 1 cup of heavy cream. In a microwave-safe bowl, melt the butter in the microwave. Add brown sugar and cinnamon and stir until smooth. Drizzle brown sugar mixture onto the tops of the rolls. Cover with foil.
Bake for 30-38 minutes or until a light golden brown color and the centers are cooked through. This baking time may range depending on the amount of heavy cream used, if you used jumbo or regular rolls, and the accuracy of the temperature of your oven.
Remove from the oven and let cool for 15 minutes before adding the frosting.
To make Cream Cheese Frosting: In a mixing bowl, combine the two frosting packets from the cinnamon roll tubes. Add cream cheese and powdered sugar and whip until light and creamy. If you want a thinner glaze, add 1 Tablespoon of milk. Spread the frosting all over the rolls and serve once the cinnamon rolls have set-up.
EGGLESS EGGNOG
Dislike the thought of drinking raw eggs? This tastes like the real thing.
Ingredients
5 cups milk, divided
½ cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
1 ½ teaspoons rum-flavored extract
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground ginger
Steps:
Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.
Nutrition: Cals 171.8, Carbs 31 g, Cholesterol 12.2 mg, Fat 3.1 g, Fiber 0.2 g, Protein 5.1 g, SaturatedFat 2 g, Sodium 234.2 mg, Sugar 28.6 g
Add a glug of spirits to your Eggless Egg Nog, if you like.
1/2 cup white rum (recommended: Myer's Platinum) 1/2 cup white chocolate liqueur
GARNISH 1 cup whipped topping Grated white chocolate, for garnish Nutmeg sprinkle
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