Frittata served on the Cake Pedestal?

  1. #1

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    I'm making the Sausage & Pepper Biscuit Frittata in the 12 inch skillet tomorrow morning for brunch. As I'm packing and reviewing the recipe, i thought of taking the Frittata out of the 12 inch pan and putting it on the cake pedestal for display (and serving).

    Any thoughts on this? I also own the large round platter too that i can use. I figured i'd use a couple turners to take it out of the skillet. Am I looking at a disaster? Any thoughts?

  2. #2
    ChefGwendolyn's Avatar
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    I would use the pedestal. it would show it off and it's new

  3. #3
    leftymac's Avatar
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    I serve it on the platter all the time, so the pedestal would work too. The biscuit crust will be a benefit in helping to remove it from the skillet. I have an extra-large turner that I use, and that helps to remove it quite nicely! Just tilt the skillet, lift up the frittata with the turner, and let it slide onto the platter.

  4. #4

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    Thanks everyone. I will try that and am on my way!

  5. #5
    CathyP's Avatar
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    That's a great idea! That fritatta is a favorite of mine and my customers and the cake pedestal would really show it off. I concur with leftymac in that you will find it'll easily slide out of the skillet with minimal assistance. Just another demonstration of the non-stick properties of the Executive cookware.

  6. #6

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    Is the Sausage & Pepper Biscuit Frittata listed under as one of the Season's Best recipes, not 2010 but a previous year?

  7. #7
    leftymac's Avatar
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    Quote Quote by donnathepamperedchef View Post
    Is the Sausage & Pepper Biscuit Frittata listed under as one of the Season's Best recipes, not 2010 but a previous year?
    Yep! I forget which one though.

  8. #8
    Dina Atnip's Avatar
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    I looked for this recipe where is it? Please.

  9. #9
    RMDave's Avatar
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    Sausage & Pepper Biscuit Frittata

    * 8 oz bulk hot Italian sausage
    * 1 medium red bell pepper (about ¾ cup diced)
    * 1 cup lightly packed fresh basil
    * 4 oz cream cheese, softened
    * 6 eggs
    * 1 pkg (16 oz) refrigerated grand-size flaky biscuits
    * All-purpose flour for dusting
    * 1 cup (4 oz) shredded Provolone cheese, divided
    * Coarsely ground black pepper

    * 1. Preheat oven to 400°F. Place sausage into Classic Batter Bowl; microwave on HIGH 3 minutes. Dice bell pepper and chop basil using Santoku Knife. Break sausage into crumbles using Mix ‘N Chop. Add bell pepper to batter bowl; microwave on HIGH an additional 2-3 minutes or until sausage is no longer pink. Drain sausage mixture using Strainer. Return sausage mixture to batter bowl; add basil and set aside. In Small Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Gradually add eggs; whisk until smooth and set aside.

    * 2. Separate biscuits horizontally in half to form 16 biscuits; arrange 12 biscuits in a slightly overlapping circle over bottom outer edge of (12-in.) Skillet. Place remaining four biscuits in center; lightly sprinkle with flour using Flour/Sugar Shaker. Using Baker’s Roller®, roll biscuits to seal seams and press about 1 in. up sides to form crust.

    * 3.Sprinkle half of the Provolone cheese over crust; top with sausage mixture. Pour egg mixture over sausage mixture and top with remaining cheese. Sprinkle with black pepper.

    * 4.Bake 17-19 minutes or until center is set but still moist and crust is golden brown. Remove frittata from oven. Serve immediately.

  10. #10

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    thanks Dave

  11. #11
    Dina Atnip's Avatar
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    Yeah thanks Dave

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