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05/31/2022

Dr. Dylan Dean: Breakfast Frittatas, Pistachio Crepes and more / Marti's Music Kitchen #42

By MARTI MENDENHALL //  Dr. Dylan Dean, a busy man just brimming with creativity and drive, has been.playing violin since age seven and has always found a love of music and medicine. He and his family love to cook!

On today’s episode of MMK, Dylan talks us through frittatas and crepes, showing us how you can make something delicious, filling, AND healthy for breakfast - and also showing us just how spoiled his kids are for getting to eat like this every day before school! Not to mention Dr. Dylan Dean’s Magic Diet - where he’s lost over 40 lbs!

Welcome to Marti’s Music Kitchen! Today we’re joined by our guest Dr. Dylan Dean, a busy man just brimming with creativity and drive. Playing violin since age 7, Dylan has always found a love of music and medicine. He’s played in several bands over the years and spent nearly a decade with the local Indie Euro band Mbrascatu. Dylan has released three albums and several singles in different languages since 2021!

On top of making incredible music in his beautiful kitchen, Dylan and his family love to cook! On today’s episode of MMK, Dylan talks us through frittatas and crepes, showing us how you can make something delicious, filling, AND healthy for breakfast - and also showing us just how spoiled his kids are for getting to eat like this every day before school! Not to mention Dr. Dylan Dean’s Magic Diet - where he’s lost over 40 lbs!

“I like that bendy, shifty, you're there and you’re not feel, and what I like about that is life is not made with frets. It’s without frets. Life IS fretless.”

Give a list as he and Marti perform LIVE - and check out the video on YouTube - or on our patreon at patreon.com/MartiMendenhall!!

Dylan Dean!

https://music.apple.com/us/artist/dylan-dean/1025091827

https://open.spotify.com/artist/6VAtZUtMHDLO3n7vuQNZSy

https://www.youtube.com/channel/UC7NGHogYeyS33dva0mLSelQ

Marti’s Links!

http://MartiMendenhall.com

http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook!

https://martimendenhall.com/cookbook-store.html

EQUIPMENT:

2 medium cast iron skillets

Mortar and pestle (or food processor)

INGREDIENTS:

FRITTATA–

Kerrygold Butter - lots

Olive Oil - 2 tbs

Sweet potatoes/yams - 1 large or 2 small

1 1” thick slice virginia ham steak

Spinach - two good handfuls

Fresh rosemary - two sprigs

As much garlic/garlic sauce as your heart desires

5-6 eggs

Goat cheese

Parmesan cheese

CREPES–

Kerrygold Butter - 3tbs melted but not too hot!, plus a little

Eggs - 2

Water - 1 cup

Milk - 1 cup

Flour - 2 cups

Nutmeg - a sprinkle

(optional) Vanilla or almond extract - 1tsp

Creme Fraiche

Honey

CREPE FILLING–

Pistachios - 3 or 4 handfuls, chopped

Cardamom pod - 1 (one)

Sugar - 1tbs

DIRECTIONS:

FRITTATA-

• Pre-heat one skillet on medium heat. Add 2 pads of Kerrygold butter and 2 tablespoons of olive oil. Allow to heat up.
• Cube sweet potatoes/yams, and the ham steak, into tiny, bite-size pieces (0.5cm or so!)
• Once the skillet and butter/oil are hot, add potatoes, and gently stir and flip (or as Dylan says, “flippy floppy”) until coated and softening.
• Add ham, continue with the flippy floppy.
• Chop spinach and rosemary. Add to pan once ham is browned.
• Add “deliberately unmeasured” amounts of Karam’s Garlic Sauce (or just garlic if you can’t find it) to your heart’s desire!
• Whisk 5-6 eggs, depending on how much food you’re wanting, and distribute them evenly in the pan.
• Resist urge to do anything else to it and just let it sit, covered, for 8-10 minutes (or until the eggs in the center of the pan are hardening).
• Turn off heat and let sit, covered, for a couple minutes.
• Remove lid and let cool for a few minutes, then add sprinkles of goat cheese and shredded parmesan!
• Serve!

CREPE FILLING–

• Chop pistachios (if you haven’t already!)
• Grind cardamom pod with mortar and pestle (or a food processor if you don’t have one!)
• Mix together ground cardamom, pistachio, and 1tbs of sugar

CREPES–

• Preheat skillet with 2 pads of Kerrygold butter
• In a bowl, mix eggs, water, milk, flour and nutmeg (and vanilla or almond flavoring if wanted!)
• Whisk until smooth and runny
• Pour about 1/3rd cup of the mix on pre-heated skillet.
• Let bottom start to cook and spread the runny dough on top as far along the pan as you can, making the widest “crepe-frisbee” possible.
• Flip once it comes easily off the skillet (some people prefer it doughy, some prefer it with a little char, it’s up to you!)
• Transfer quickly to a plate and add two spoonfuls of the pistachio filling before rolling it into the classic crepe-shape
• Dress with two spoonfuls of creme fraiche (from Vermont if possible!) and drizzle with your favorite honey
• Add a bonus dash of nutmeg for both aesthetic and taste!

TIPS from DYLAN DEAN:

• Time saving steps are KEY to getting the kids to school on time.
• Mix the crepe dough in a tupperware container so that the extra can go straight into the fridge for tomorrow! It’ll keep for up to 3 days!
• Pre-chopping the veggies (except for the spinach, as it doesn’t keep) and storing them in the fridge can help!
• Pre-warming the skillets are important for both recipes and gives me a second for a shop of espresso before diving in at 6:30am!

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