Fresh Produce 1 medium Yukon Gold potato (about 1/2 lb.) 1/2 lb. medium-thick asparagus 1 medium yellow onion 1/2 lb. fresh rhubarb (look for thinner stalks) 1 large bunch fresh flat-leaf parsley 1 bunch fresh basil 1 bunch fresh tarragon 1 bunch fresh chervil 1 bunch fresh chives 1 bunch fresh dill 1 bunch fresh cilantro (optional) 1 cup baby arugula leaves 1 bulb garlic 1 large lemon
Fish, Eggs & Dairy 1 to 1-1/4 lb. skin-on salmon fillet, preferably center-cut and very fresh 10 large eggs 1 cup sour cream 6 oz. sharp Cheddar 4 oz. (8 Tbs.) unsalted butter 1/2 oz. Parmigiano Reggiano
Other Groceries 1 bottle vodka (2 tsp. needed; optional)
Pantry Staples 9 oz. (2 cups) all-purpose flour 1 cup plus 2 Tbs. granulated sugar 1 cup plus 1 Tbs. extra-virgin olive oil Kosher salt (at least 1 cup) 2-1/2 tsp. baking powder 1-1/2 tsp. cinnamon 1 tsp. pure vanilla extract 1/2 tsp. baking soda 1/8 tsp. cayenne Black peppercorns
At least three days ahead: Make the gravlax.
Up to one day ahead: Bake the muffins. Make the frittata. Wash and dry the herbs for the salad.
One hour before brunch: Remove the frittata from the refrigerator to come to room temperature. Heat the oven to 350°F.
Twenty minutes before brunch: Slice the gravlax and arrange on plates. Reheat the muffins in the oven. Toss the herb salad with its dressing and portion it over the gravlax. If you like, warm the frittata in the oven or microwave.
photo: Martha Holmberg (left); Scott Phillips (right top and bottom).
Fine Cooking 2007 Annual DVDQuick computer access to an entire year of Fine Cooking magazine, including three bonus issues
Fine Cooking Annual, Vol. 1A year-end collection of the best recipes from Fine Cooking
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