"Recipes from the Chef's Kitchen"

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Morrison Clark Restaurant

At the Morrison Clark Hotel
1015 L Street NW
Washington, DC 20001

Janis McLean - Executive Chef

 Crispy Baked Eggs
This treat is great for entertaining as you can set everything up before your guests arrive, held
in the ‘fridge and popped into the  oven at the last minute!!  For a vegetarian version
used sliced artichokes, fresh mozzarella cheese, and a chiffonade of basil.

(Makes 8 servings)
1)   1/2 lb. Country Sausage - cooked until crisp
2)   1 cup of cooked stone-ground Grits
3)   8 Eggs
4)   1/2-cup sharp Cheddar Cheese - shredded
5)   1/4 cup of Heavy Cream
6)   Salt and Pepper

1)   In a small work bowl, combine the cooked sausage and cooked stone-ground grits.
2)   Spray 8 ramekins with a good amount of non-stick cooking spray.  Spoon 2
       tablespoons of sausage grits into the base of each of the ramekins.
3)   Crack one egg into each ramekin.  Season each egg with salt and pepper and
       then sprinkle a little bit of cheddar cheese over the top.  Carefully spoon a
       teaspoon of cream over the top of each egg.  At this point, the eggs can be
       held in the refrigerator for up to two hours.
4)   Bake in a hot oven for 15 to 20 minutes until the eggs puff, and look brown and
       crispy.  The heat from the ramekin and the grits will continue to cook the eggs
       for another few minutes after you have removed them from the oven, so be sure
       not to over cook them.

Lemon Cream
This filing is great on a brunch buffet with fresh, hot scones and flaky
buttermilk biscuits.  It can even be made ahead and
frozen --- a bonus for the busy cook!!

1)   Zest of four Lemons
2)   3/4 cup Lemon juice (4 Lemons)
3)   4 Eggs - large
4)   1 1/2 cup Sugar
5)   1/2 tsp. Cornstarch (combined with the Sugar)
6)   1/2 lb. of Butter - cut into small cubes
7)   1/2 cup of Heavy Cream - whipped

1)   To make the filling --- pour the lemon juice into a 2 or 3 quart stainless steel
       sauce pan (be sure to choose one with a heavy bottom!).
2)   Add the lemon zest, eggs, and sugar and whisk until smooth.
3)   Add the butter and cook on medium heat, stirring constantly, with a wooden
       spoon.  Be careful to constantly scrape the entire bottom and sides of the
4)   Bring to a simmer and cook for approximately 10 minutes until it is smooth
       and thick.
5)   Strain into a medium sized mixing bowl and chill until ice cold and fully set.
       It should be the consistency of a thick pudding.
6)   Fold the whipped cream into the cooled lemon curd.

Swiss Chard Frittata
This is one of my favorite quick suppers --- serve this frittata with a loaf of crusty bread and a
nice green salad and you can have dinner on the table in nothing flat !! Also lovely
on a brunch table --- it can be served room temperature, so it is perfect for
entertaining, as it can be done ahead!

(Serves 2)
1)   ½ bunch of Swiss Chard
2)   1 large white Onions
3)   4 tbs. Butter
4)   8 Eggs
5)   1/3 cup of grated of Manchego Cheese
6)   2 pinches Salt
7)   1 good gind of the Pepper Mill

1)   Preheat oven to 400 degrees f.
2)   Wash the swiss chard leaves in a large bowl of cold water. Peel the leaves off
       of the stem and then chop the stem sections into a small dice.  Take the
       remaining leaves and stack one on top of the other...roll it up...and cut into
       1/8 of an inch “ribbons”.
3)   Slice the onion in half, and cut it into half moons. In a large skillet, melt two
       tablespoons of butter and add the onions. Slowly cook the onions until they
       are soft...at first they will exude a bit of liquid...stir from time to time and
       continue to cook over low heat until they look “melted” (. i.e. translucent).
       Turn up the heat to medium and cook until the onions are caramel colored...
       you will have to stir from time to time. If they look like they are going to burn
       before they caramelize, add a splash of water and stir up all the brown “bits”
       stuck to the pan to incorporate.
4)   Heat a 9’ skillet over medium-high heat until hot, but not smoking (3 minutes).
       Toss in the remaining butter...it should sizzle.  When the foaming subsides, add
       the diced chard stem and cook over brisk heat until tender (about 1 ½ to 2
       minutes). Meanwhile break the eggs into a medium sized bowl, add the ricotta
       cheese, salt and pepper and whisk until thoroughly blended.
5)   Add the chard leaf ribbons in the pan and cook for a minute until wilted.  Turn
       the heat down to low, and then tip in the egg mixture...it should sizzle when it
       hits the pan. Add the carmalized onions. Using a heatproof rubber spatula,
       gently draw in the base of frittata as it set...pulling in from the sides toward the
       center...working your way around the outside circle of the pan...in a clover leaf
       pattern...this will allow what is unset to flow to the bottom of the pan. Once you
       have made two complete passed around, stop or you will have scrambled eggs,
       not a frittata.
6)   Place in 400 degree f. oven, and cook until the frittata is set through (about 3
       minutes). Place a heatproof plate over the pan, and carefully tip it all upside over
       to remove the frittata (what was the bottom, is now the top!). Then carefully slide
       it back into the sauté pan...set it back in the oven for 1 minutes to allow the
       bottom side to set. (or turn on the broiler to finish the top)
7)   Remove from the oven. Slide out onto a plate. This also makes a lovely snack if
       you cool it to room temperature and serve, cut into wedges.

Left Picture
In the Studio Kitchen with Janis McLean
(left) and Lindsey Gustin (right)
Right Picture
Fruit Bowl served at the Holiday Brunch

Good Eating!!!