Urgent Frittata Served on the Cake Pedestal?

[Malinda Klein]

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?

 

[ChefGwendolyn]

I would use the pedestal. it would show it off and it's new

 

[leftymac]

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.

 

[Malinda Klein]

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

 

[CathyP]

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.:thumbup:

 

[donnathepamperedchef]

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

 

[leftymac]

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.

 

[Dina Atnip]

I looked for this recipe where is it? Please.

 

[RMDave]

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.

 

[donnathepamperedchef]

thanks Dave

 

[Dina Atnip]

Yeah thanks Dave