Gwyneth Paltrow is one of those celebrities that people love to hate. Fortunately for your tummies, I'm not one of those people. I like her. And after receiving her cookbook, My Father's Daughter, as a gift on two different occasions, I thought it best to share a little Paltrow love.
My Father's Daughter is a warm book full of recipes to be shared with friends and family. The conversational tone of the book makes it an easy read and the recipes in the book are simple and delicious. Some of my favourites include the Vietnamese prawn sandwiches, the turkey bolognese, and the brown rice with kale and scallions.
The book features a forward by super chef Mario Batali and photographs by Ellen Silverman (as well as a few Paltrow family snapshots).
A brunch prepared at home and shared with friends has always been one of my favourite meals so I thought I would share a recipe with you that is perfect for brunch, Gwyneth's slow-roasted tomato, basil and smoked mozzarella frittata.
Most of the ingredients are available at your local farmer's market. On Saturday mornings I try and hit the Strathcona Market during the winter and the downtown Farmer's Market during the summer.
My Father's Daughter is available at your local book seller or from a variety of online retailers.
Enjoy!
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Ingredients
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 large shallots, peeled and thinly slived
Coarse salt
Freshly ground black pepper
6 large organic eggs
1/2 cup milk / soy milk
6 halves (3 whole) slow roasted tomatoes*
1 small bowl (about 6 ounces) lightly smoked mozzarella, torn into bite-sized pieces
2 fresh large basil leaves, roughly torn
*Cut tomatoes in half, rub with salt and olive oil and bake at 275º seed side up for 3-5 hours (until they look almost sun dried)
Preheat oven to 375º.
Heat the butter and olive oil over medium heat in a 10-inch cast-iron skillet. Saute the shallots until soft and just barely browned, about 6 minutes. Season with plenty of salt and ground pepper.
Meanwhile, beat the eggs and milk (soy milk) in a mixing bowl. Pour over the shallots. Evenly distribute the tomatoes, cheese and basil. Let it cook for about 5 minutes or just until the edges set (it will still be very runny in the middle). Stick it in the oven for exactly 8 minutes; it should be just set throughout.
