DevConf.US 2021

Let's start Day 2 off right!! Join a virtual cooking class and brunch with Phoebe Maglathlin! She will be coaching us as we bravely attempt to prepare a Summer Frittata, Easy Homemade Bagels, and a Rosemary Grapefruit Mule Mocktail.

Here is a list of ingredients to gather before the show!!
Also, before joining this session, preheat your oven to 375 F or 190 C

Mocktail🍹 Rosemary Grapefruit Mule
1/4-1/2 oz simple syrup, agave, or honey
2 rosemary sprigs
1 ¼ oz fresh grapefruit juice
Juice of 1 lime
Ginger beer to top
Optional salt for rim

Brunch🍳
Easy Bagel Recipe
Serves: 4
1 cup all purpose or whole wheat flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup Greek yogurt (do not buy regular yogurt) OR your favorite vegan greek yogurt brand
1 egg beaten OR 3 T vegan Just Egg (can purchase at Whole Foods)
Everything bagel seasoning or poppy/sesame seeds to top!

Summer Frittata
Serves: 4
If you don’t have a 10-inch oven safe nonstick or cast iron skillet, a 12-inch oven safe nonstick or cast iron skillet works perfectly fine, just add 2 more eggs!
8 eggs OR 1 bottle of vegan Just Egg
salt and ground black pepper
1/2 cup peas (frozen or fresh)
1/2 cup chopped asparagus (baby asparagus is best - but whatever you can find)!
1/2 cup crumbled feta, plus more to serve
1 bunch chives, finely chopped
1 tablespoon extra virgin olive oil, plus more to serve
arugula, to serve

Equipment for Class
Cocktail shaker (or water bottle)
Oz jigger (or tablespoon)
10 inch oven safe nonstick skillet or 10 inch cast iron skillet (12 inch works as well)
2 medium bowls
Whisk
Rubber spatula
Parchment paper
Cooking spray
Cutting board
Chef's knife (or your favorite knife)
Pastry brush (if you have one)
Sheet tray
An apron and your 'A' game!

Phoebe Maglathlin is a published recipe developer in Boston, Massachusetts. Some of her recent work can be found in the James Beard award-winning cookbook, ‘Tuesday Night Dinners’ as well as in the monthly ‘Christopher Kimball’s Milk Street Magazine’. Phoebe landed in Boston at America’s Test Kitchen after attending culinary school in New York and working at Bobby Flay’s Gato restaurant as well as in Martha Stewart’s Test Kitchen.