Simply Delicious Sunday Brunch

Sam Choy
By Sam Choy
Wednesday - March 26, 2008
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This week we’re in the kitchen cooking up the following ono Sunday brunch recipes. This show originally aired in April 2003.

LUP CHEONG FRITTATA

* 1 tablespoon olive oil
* 1 large potato, peeled and cut into half-inch cubes
* 1/2 cup chopped onion
* 2 cloves garlic
* 1/4 cup chopped lup cheong
* 1/4 cup chopped char siu
* salt and pepper, to taste
* freshspinach leaves (optional)
* 8 eggs
* fresh crab meat (optional)
* 1/4 cup mixed grated cheese
* 1/4 cup grated Parmesan cheese
* minced parsley, for garnish


Boil potatoes until fork-tender; drain and set aside. Cut into 1/2-inch cubes. In a mixing bowl, whisk eggs and set aside.

In a large pan or skillet, heat oil; add garlic and onions and sauté until onions are translucent. Add lup cheong, char sui and cooked potatoes until golden brown. Stir in eggs and mix well. Season with salt and pepper.

Put whole skillet in oven at 350 degrees for 10-15 minutes or cook eggs until they are set.

Sprinkle frittata with minced parsley (optional).

BLUEBERRY SCONES

* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1/4 cup granulated sugar
* 1/3 cup butter
* 1/2 cup heavy cream
* 1/4 cup half and half
* 1 egg yolk * 1 cup fresh blueberries
* juice from 1 lemon For Glaze:
* 1/2 cup melted butter
* 1/8 cup honey


Preheat oven to 425 degrees. Combine flour, baking powder and sugar in a bowl. Cut in butter until mixture looks like fine crumbs. Beat cream and egg yolk and add to dry ingredients. Stir until dry ingredients are moistened.

Add lemon juice and mix until blended. Gently fold in blueberries with a rubber spatula. Turn out on a floured surface and knead gently to form a ball. Pat dough into a circle about 3/4-inch thick. Place on a greased baking sheet. Using a knife, mark off eight wedges. Do not cut all the way through. Sprinkle with granulated sugar and bake for 20 minutes or until browned.

Mix honey and melted butter in a bowl and brush on freshly baked scones. Break or cut scones into wedges and serve with butter.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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