Eat, Knit, Grow: Dinner Crew for Brunch

One of the fun things about the holidays is that all (well, most) the people you grew up with come home. As a girl who didn't stray to far from he childhood roots, this is the perfect opportunity to impress her childhood friends by playing hostess. In high school we had this lovely little tradition called dinner crew, where we would go out to dinner the night before a school day that wasn't (in service days, long weekend holidays, etc). In college we continued this tradition, getting together for dinner whenever a large number of us were home on break. Now post college, it's even harder to get everyone together, but over the Thanksgiving weekend we succeeded to get (almost) everyone together. So I hosted what I hope will be the first of many in a long standing tradition, dinner crew for brunch!

I cooked up a storm for this, and it's going to take me more than one post to share all the happiness and recipes with you, so here is a preview of things to come. Followed by some eggs and potatoes...

Mushroom, Leek and Goat Cheese Frittata:
1 large leek
2 medium shallots
1 lb (2 containers) of assorted mushrooms
1 tbsp of olive oil
10 eggs
1/2 cup of heavy cream
1/2 tsp of salt
1 tsp of pepper
4 oz (1 container) of soft goat cheese

Pre-heat the oven to 350 degrees. Heat olive oil in a large pan over medium heat. Slice leak and shallots. Add to the pan and cook until the leeks begin to get tender, about 5 minutes. Add mushrooms, breaking up and large pieces. Cook until mushrooms and tender, about 10 minutes. This part can be done the day before, put the cooked veggies in a plastic bag or some Tupperware in the fridge overnight. In a large bowl beat the eggs, cream, salt and pepper together until well combined and creamy. Stir in vegetables and crumble in goat cheese. Grease or Pam a 9 inch pan, I like to use a spring form pan, for easy removal. Pour the mixture into the pan. Place the pan on the stove top, cook over medium heat, moving the mixture around a few times, to allow the liquid eggs to run to the sides, like you would an omelet. Cook until it just begins to set, about 10 minutes. Transfer to the oven and bake until frittata is set in the center, about 30 minutes. Serve and enjoy.

Breakfast Potatoes:
3 lbs of yellow potatoes
2 large onions
1 medium shallot
2 tbsp of olive oil
1 cup of chicken stock
1 tsp of ground thyme
salt, pepper

Pre-heat the oven to 425. Chop the potatoes, onions, and shallot into small pieces. Heat olive oil in a large skillet over medium-high heat and add potatoes, onions, shallots, and thyme. Let cook for about 5 minutes, then add the stock. Cook covered until potatoes are tender, about 10 minutes. Salt and pepper to taste. Transfer to a baking dish and bake in the oven until potatoes are cooked through and crisp on the outside, about 10 minutes. Serve hot.

One more picture of the girls, so everyone who was there is included on the blog (don't want to leave anyone out)