So now you know about the blueberries and cream muffins, which upon reflection, I might add, are a whole lot better than I gave them credit for. No, they are not the lofty and spreading muffins of which I eternally seek, but if those Counterculture muffins are the disfunctional boyfriend that one might have subversive dreams about, the blueberries and cream muffins are the surprising and refreshing new relationship- the one that you might stick with for a while because it’s a good thing. Because I have the recipe, and they are pretty perfect so far as a blueberry muffin goes, and I feel fairly certain that I could replicate them when asked.
But you don’t know about the other part of the breakfast the other morning- the part that Joey made (speaking of the ones that you stick with). When Joey finds a recipe engaging and wants to try it out- I say Halellujah and do all I can to support him. Unlike some domineering home cooks (yes I’m domineering- I’ve been know to physically kick people out of my kitchen), I love love LOVE to be cooked for. Hell, I even made fresh ricotta for him the day before.
And this- this was the best frittata I have ever had. It held together in the most beautiful way- it was like a cloud cake. And the best way to describe the breakfast- do you know how you always go to a wedding brunch the morning after a wedding? And everyone is hung over and there are a lot of bagels and luke warm coffee? Well this- this is the breakfast you want after a wedding… fancy, perfect, replenishing and beautiful. The girls even reserved it for a certain wedding coming up in the future- you know who you are- so here it is.
3 medium red bell peppers
1/4 cup plus 2 tablespoons all purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
9 large eggs
3 tablespoons unsalted butter, melted, plus 1 tablespoon for the leeks
1 1/2 cups (6 oz) coarsely grated cheddar cheese
1 cup (8 oz) whole milk ricotta
1 cup (2 oz) grated Parmigiano-Reggiano
2 leeks, whites and half of the greens, halved and chopped into 1/2 inch slices
Place the peppers on an oiled sheet pan and broil them in the oven about 5 inches from the heat, turning occasionally until the skins are blackened, about 15 minutes. Transfer the peppers to a bowl and cover tightly with plastic wrap. Let stand 20 minutes. When cool enough to handle, peel the skin from the peppers and discard the stems, ribs and seeds. Cut into 1/2 inch dice.
In a small skillet melt 1 tablespoon of butter. Cook the leeks until soft and slightly browned, about five minutes. Set aside.
Preheat the oven to 350 degrees. Sift the flour, salt, and baking powder into a small bowl. Beat the eggs in a large bowl with an electric mixer at medium high speed until doubled in volume, about 3 minutes. Add the melted butter, flour mixture and cheeses, and mix well at a low speed.
Stir in the peppers and leeks. Pour into a buttered 10 inch pie plate and bake in the middle until top is golden brown and a tester comes out clean, about 40 to 45 minutes. Let stand at least 5 minutes before serving.