INA GARTEN BUFFET IDEAS RECIPES

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BREAKFAST SMOKED SALMON PLATTER RECIPE | INA GARTEN | FO…



Breakfast Smoked Salmon Platter Recipe | Ina Garten | Fo… image

Provided by Ina Garten

Total Time 10 minutes

Cook Time 10 minutes

Yield 8 to 10 servings

Number Of Ingredients 6

18-20 slices Norwegian smoked salmon
2 lemons, thinly sliced 
1 red onion, thinly sliced 
1/4 cup capers, drained 
Fresh dill 
Freshly ground black pepper 

Steps:

  • Artfully arrange the smoked salmon slices along two sides of a square platter. Arrange the lemon slices down the middle of the platter between the salmon slices, and spread the red onion slices over the lemon slices.
  • Scatter the capers over the top of the platter, and place a small bunch of dill under the lemon slices at the top. Sprinkle with the pepper.

POTATO PANCETTA FRITTATA RECIPE | INA GARTEN | FOOD NETWORK



Potato Pancetta Frittata Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 55 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 13

2 ounces pancetta, medium diced
1 tablespoon olive oil 
7 tablespoons unsalted butter, divided 
2 cups Yukon Gold potatoes, 1/2-inch-diced (4 potatoes) 
8 extra-large eggs 
15 ounces ricotta cheese 
3/4 pound Gruyere cheese, grated 
1/2 cup whole milk 
1/3 cup all-purpose flour 
3/4 teaspoon baking powder 
2 teaspoons kosher salt 
1 teaspoon freshly ground black pepper 
6 fresh basil leaves, julienned 

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.
  • Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
  • Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil.
  • Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.

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