Ever want to prepare an entire Sunday Brunch? Here's a list of suggestions from Dean Willsey, a Tacoma chef. (He also included a pictorial on how to carve fancy melon displays, but ... ) Just add waffles, deviled eggs, assorted fruit, sliced roast beef, etc., and about a zillion friends and desserts (see other periodic postings), and you've got a restaurant-style brunch! Don't forget the ice sculpture. ============================================================================ FRITTATA 3 c. thinly sliced onions 2 T. parmesan cheese 1/3 c. olive oil 1/2 c. chopped basil 1 c. canned Italian plum tomatoes 3 T. butter 5 eggs salt and pepper Cook onions with all the oil until brown. Chop and drain tomatoes, and add, with salt. Cook over medium heat stirring frequently. Turn off heat, tilt pan, drain off excess oil. Set aside to cool. Beat eggs until whites and yolks are blended. Using a slatted spoon, add tomatoes, onions, pepper, parmesan, and basil to egg mixture. Beat well. Melt butter in a 12 inch skillet over medium heat. When butter begins to foam, but before it begins to turn color, add all the egg mixture. Turn heat down as low as possible, and cook slowly for 15 minutes or until eggs have set and only top is loose. Flash under broiler to set and brown top (15 seconds to 1 minute). Flip onto round plate and cut into pie size shapes. ============================================================================ RANCH STYLE EGGS 8 6-in. corn tortillas 2 T. Mexican sauce 8 eggs vegetable oil for frying 1 1/2 c. Monterey Jack cheese salt and pepper Bring deep frying pan with oil to 350F on top of stove. Deep fry tortillas (using a small ladle in the center to hold them under the surface of oil) until crisp, about 1 minute. Technique will produce flower shape. Remove, set aside to drain. Poach eggs to desired consistency, place in tortilla shell. Salt and pepper to taste, cover with cheese, and melt under broiler. ============================================================================ MEXICAN SAUCE 1 med. onion, chopped 2 c. ripe tomatoes, chopped 1/2 med. green pepper, chopped 1/4-1/2 green chili, chopped 1 clove garlic, chopped 5 drops Tabasco sauce 1 T. vegetable oil 1/2 tsp. sugar salt to taste Cook and stir green pepper, onion, and garlic in oil until translucent. Stir in tomatoes, chili, and remaining ingredients. Simmer until slightly thickened. ============================================================================ MONTRACHET EGGS 8 lg. eggs 3 oz. Montrachet goat cheese (at room temperature) 3/4 stick unsalted butter 2 T. snipped fresh chives salt and pepper In a large bowl, crack, whip and sieve eggs. Push cheese through sieve or strainer. Whisk eggs and cheese together, salt and pepper to taste. Melt butter in top of double boiler over simmering water. Add egg mixture, cook slowly over simmering water, stirring constantly with rubber spatula until reaches desired consistency. Stir in chives. ============================================================================ JAM OMELET Servings: 4 3 eggs, separated 2 T. butter 1 1/2 tsp. sugar 3/4 c. jam, heated 1 1/2 tsp. half&half cream 2 tsp. confectioners sugar Combine egg yolks, sugar and cream in a small bowl, and beat until lemon colored. Beat egg whites to form stiff peaks, fold into first mixture slowly. Melt butter in a skillet. Add egg mixture, cover, cook over low heat. Remove skillet from heat occasionally to prevent burning. Finish top side under broiler. Spread jam over 1/2 with a sharp knife, sprinkle with confectioners sugar, and serve. ============================================================================ SWEET GOLDEN YOGURT 18 oz. plain yogurt 1/4 c. green pistachio nuts, chopped 1/2 c. sugar dash ground nutmeg 1 tsp. Rose water a few threads saffron 1/2 tsp. ground cardamon In a large bowl mix all except pistachios. Cover and refrigerate at least 2 hours. Stir, spoon into dishes and top with nut sprinkle. ============================================================================ CORN BEEF STUFFED POTATOES 4 lg. baking potatoes 1/8 c. fresh parsley, chopped 1 1/2 c. cooked corned beef, minced salt and pepper 1/4 c. margarine 4 eggs Bake potatoes at 400F for 1 hour, or until done. Cut slice off top of each potato, and scoop out centers. Leave 1/4 to 1/2 inch around walls. Mash removed contents, stir in corned beef and margarine. Add salt and pepper to taste. Divide mixture, refill potatoes, and reheat. Poach eggs. Sprinkle potatoes with parsley, top with eggs. ============================================================================ SMOKED SALMON ROLLS 20 slices smoked salmon 20 asparagus spears 1/2 c. mayonnaise 6 wedges lemon parsley Wrap salmon around asparagus spears, arrange on serving dish Pipe mayonnaise over salmon rolls. Garnish with lemon wedges and parsley. ============================================================================ WILD CHINESE SALAD 3/4 c. wild rice 1/2 lg. red bell pepper 1 tsp. salt 1/2 lg. yellow bell pepper 10 snow peas 2 oz. smoked turkey 1 pkg. Enoki mushrooms 1/2 c. fresh coriander sprigs 3 c. water Dressing: 1/4 c. Safflower oil 1 T. fine minced ginger 2 T. seasoned rice vinegar salt to taste Bring 3 cups water to a boil with 1 tsp. salt. Stir in wild rice, cover and simmer until liquid disappears, about 45 minutes. Fluff with fork, and refrigerate. Snap stems off snow peas, pulling strings off top ridge. Quickly blanch peas in boiling water. When they turn bright green, transfer them into ice water bath to retain color. Pat them dry on a clean towel, and cut lengthwise into thin strips. Cover and set aside. Cut off and discard dirty ends of mushrooms. Separate mushroom threads. Stem and seed pepper halves, and cut into thin strips. Cut turkey into strips. Set aside. Combine dressing ingredients in a jar, shake vigorously. In a large bowl, toss turkey with wild rice. Add vegetables and coriander, tossing until desired proportions of rice to vegetables is reached. ============================================================================ SALAD CHINOISE 1/2 c. rice vinegar 1/2 head Romaine lettuce 1/2 c. sugar 1/2 head Iceberg lettuce 1 T. dry mustard 2 c. vegetable oil 1/2 c. vegetable oil 1-2 oz. rice sticks 2 tsp. sesame oil 1/2 smoked chicken breast 1/2 bunch spinach 2 tsp. toasted sesame seeds, plus 2 T. toasted sesame seeds Process rice vinegar and sugar in a blender on high speed until sugar is dissolved. Add dry mustard. Turn blender to low speed and slowly thread 1/2 c. vegetable oil, and sesame oil into vinegar mixture. Heat 2 c. vegetable oil in a deep saute pan over medium heat. Deep fry rice sticks in small batches until crispy (30 seconds). Remove and drain on paper towel. Tear greens into bite sized pieces, and place in a large bowl. Toss with dressing, sliced smoked chicken, and half the sesame seeds. Add rice sticks and toss again. Sprinkle remaining sesame seeds over top. ============================================================================ APPLE CAKE Servings: 6 4-6 tart apples 1 tsp. baking powder 2 lemons, juiced 3/4 c. milk 3 T. butter 1 1/2 c. flour 3/4 c. sugar 1 T. rum 2 eggs, separated powdered sugar 1/2 lemon, juiced, peel grated Peel apples, cut in half, and core. Sprinkle with lemon juice. Cream butter and 3/4 cup sugar together. Beat in egg yolks, one at a time. Beat in lemon juice and grated lemon peel. Sift baking powder and flour together, add gradually to batter. Blend in milk and rum. Whip egg whites to peaks, fold into batter. Grease a springform pan, pour in batter. Top with apple halves cut with 1/2 inch decorative slits. Brush apples with melted butter. Bake at 350F for 35-40 minutes. Let cool, remove from pan, and sprinkle with powdered sugar. ============================================================================ ROSEMARY POTATO PANCAKES 6 lg. potatoes, peeled 1 egg, beaten 2 shallots, minced 4 T. cream 2 T. rosemary, minced salt and pepper 2 T. flour vegetable oil for frying Grate potatoes into a large dishcloth, and squeeze out excess liquid. Remove from cloth and place in a large bowl. Toss with shallots, rosemary, and flour. Beat in cream, egg, salt and pepper to taste, mixing thoroughly. Brush skillet with a few drops of oil, and heat over medium heat. With your hands, form batter into pancakes 3 inches round, 1/4 inch thick. Place in skillet and fry until a golden crusty brown on both sides. Serve with applesauce. ============================================================================ SUGAR BROWNED POTATOES 2 lbs. new potatoes 1/2 tsp. salt 1/4 c. margarine 3 T. water 1/4 c. sugar Steam potatoes in salted water until tender. Drain. In a separate skillet, cook margarine, sugar and salt over medium heat until mixture turns golden brown. Remove from heat, cool slightly. Stir in water until blended. Add potatoes, and cook over low heat, turning potatoes to coat. ============================================================================