Saturday, April 12, 2014
There are a few different ways to get the tomato juice. If you use canned, the resulting jam is a bit darker in color but still beautiful. Or, you can take three additional tomatoes and mash/press them through a colander. You could also put the tomatoes in a food processor and then strain them to get the needed 2 cups of juice.
Friday, April 4, 2014
This post is my variation on piperade, a traditional Basque dish. I guess that means it's sort of French and sort of Spanish, but the important thing is that it is delicious and easy. I make it with different colored peppers and use a Serrano pepper for the heat instead of the customary Piment d'Espelette. It's impressive looking enough for company but it is really just a humble affair - just some sliced and sauted vegetables. Of course everything is better with an egg on top and hopefully the video above will take away any fear about how to poach one. I also use piperade as a sauce for pizza, pasta, and Italian sausage by using 1/4 teaspoon red pepper flakes instead of the Serrano and adding in 1/4 teaspoon each of oregano, basil, rosemary, and fennel seeds.
Ingredients for Four Servings:
4 to 8 eggs: 1 or 2 per serving
2 bell peppers: I used 1/2 each of green, red, yellow, and orange
1 Serrano pepper
2 tablespoons olive oil
1 garlic clove
3 large ripe tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
Core and dice the tomatoes. Set the tomatoes aside. Peel and slice the onion. Core, remove seeds and membranes, and slice the bell peppers. Discard the membrane and seeds from the Serrano peppers and dice. Place the oil in a large pan or skillet and add all the bell peppers, Serrano pepper, and the onion. Over medium low heat, saute for about 8 to 10 minutes until the vegetable mixture are tender but not brown. Peel the garlic clove, put it through a press or mince it finely. Add it to the pan and continue to saute for another 30 seconds.
Add the tomatoes to the sauted vegetable mixture. Over medium low heat, stirring occasionally, cook for about 10 minutes. The piperade is down when the tomatoes break down, most of the liquid has evaporated, and the mixture is thick. Transfer to serving dishes and top with poached eggs.
Monday, March 17, 2014
So what could a poached egg be put on top of tomorrow? Since today is St. Patrick's Day, there might be a chance that somebody might want to make hash out of left over corned beef. Every Irish family has their own method of making corned beef. My dad, whose name was Patrick, would actually wrap a brick in foil and place it on top of a baking brisket. I came up with my version several years ago and, although it is not polite to brag, a former boyfriend of Jennifer's said it was the best corned beef he ever had. But, although I've included my recipe for corned beef brisket here, the real star of this post is the hash made out of leftovers. This one is made with sweet potatoes which blend so well with the savory, slightly salty meat, Dijon mustard and the hint of thyme. It is just delicious with a poached egg on top and is really such a special treat, perhaps this hash made with left overs should be served for a weekend brunch instead!
Ingredients for Four Servings of Sweet Potato Corned Beef Hash:
1 cup corned beef (recipe below), chopped
1 cup cooked sweet potatoes, chopped
1 medium onion
2 tablespoons butter
1 tablespoon chopped fresh parsley
1 clove garlic, put through a press
1 teaspoon Dijon mustard
1/8 teaspoon dried thyme
1/8 teaspoon ground pepper
poached eggs (recipe below), how ever many you wish to serve
Dice the onion and saute it with the butter over medium low heat until tender. Add the garlic and cook another 30 seconds. Add the beef, potatoes, parsley, mustard, thyme, and pepper to the pan and combine. Over medium low heat, cook for about four minutes. Then turn the mixture over with a spatula and cook another three to five minutes until the onions, sweet potatoes, and meat begin to brown. Watch it carefully so that it doesn't start to burn. Transfer the hash to service dishes and top with a poached egg or two. Recipes for corned beef and poached eggs are below.
1 (3 lb. or so) corned beef brisket
2 bay leaves
3 teaspoons peppercorns (black, green, or one of those
2 teaspoons mustard seed
6 whole cloves
Small head of cabbage
6 large carrots
8 potatoes - new w/skins on or sweet potatoes
Preheat the oven to 300 degrees. Place one of the bay leaves, one teaspoon of the peppercorns, one teaspoon of the mustard seeds, two of the cloves, and the brisket into a large pot. Add enough water to cover it, but don't fill it up all the way to the top. Turn the heat up to high and bring it to a boil. Let it boil for five minutes, occasionally skimming off the "scum" that floats up to the top. I use a slotted spoon and transfer the frothy stuff to bowl, then throw it away later. While the corned beef is boiling, peel the carrots and cut each one in two. If you are using them, wash the potatoes, leave the skin on, and cut each one in two. Place the carrots, potatoes, and the remaining bay leaf, 2 teaspoons peppercorns, 1 teaspoon mustard seed, and 4 cloves into an oven safe 9 by 13 baking dish. At the end of the boiling time, get rid of any remaining scum in the pot and transfer the brisket into the baking dish. Pour the cooking water from the top into the baking dish, leaving an inch or two of space at the top. Cover the baking dish with foil, and carefully place it in the preheated oven. Bake for 3 hours and 45 minutes. Ten minutes or so before the baking time is over, Wash the head of cabbage and discard the bruised looking outer leaves. Core and slice the cabbage into 8 wedges. Place the wedges into a pot large enough to hold them and set aside. After taking the brisket out of the oven, transfer the meat and vegetables to a serving platter. Cover with foil to keep it warm. Pour the cooking liquid from the baking pan over the cabbage wedges and bring the pot up to a boil. Turn down the heat and simmer for 8 to 10 minutes or until cabbage can be pierced by a fork but is not mushy. Remove the cabbage from the pot and add them to the serving platter. Slice the corned beef across the grain and serve while everything is still hot.
Poached Eggs:Bring about 4 inches of water in a sauce pan up to a boil. One or two at a time, crack the egg(s) onto a saucer. With a wooden spoon, give the water in the pan a swirl and slip the egg off the saucer into the middle of the swirl. Turn the heat down to low and simmer for 3 minutes. Using a slotted spoon, lift each egg out of the water and place it on a cloth dish towel until ready to serve.
Sunday, March 16, 2014
Last year, between semesters, Allison had the opportunity to travel to Ecuador, Bolivia, Colombia, and Peru. She tells me that in South America, the thought of having eggs for breakfast is basically unthinkable. However, they do like to have over many things any other time of the day. In fact, one favorite dish at a barbecues, or an asido, is a pepper grilled with an egg in it. In Peru, it's common to serve an egg on top of a stew made with quinoa. So, for us that means it's a breakfast item - right? Well - maybe more like brunch since the quinoa in this post has some fairly complex flavors due to the cumin and coriander in this recipe. A sad note is that since quinoa is now in such high demand because it's in foodie fashion, it's now more expensive to buy than chicken in Peru and the other countries of it's natural habitat and origin. I had a craving for this dish but when I bought the quinoa for it, but the package cost over $7.00. This recipe only calls for 1/2 cup uncooked quinoa so a package will last a long time. However, I do think that I will start investigating other grains to use as a replacement. I think buckwheat might work...hmmm...?
|One of the Many Friends Allison Made While in Peru|
Ingredients for Four Servings:
1/2 cup uncooked quinoa, rinsed and drained
1/2 red pepper, diced to make 1/2 cup
1 medium onion, diced
2 tablespoons olive oil
2 cloves garlic, put through the press
1 1/2 teaspoons paprika
3/4 teaspoon cumin
1/2 teaspoon coriander
1/8 teaspoon pepper
1 (15 oz.) can broth, vegetable or chicken
2 large tomatoes, diced or 1 (15 oz.) can diced tomatoes
1 ripe avocado, diced
1/4 cup chopped cilantro
4 to 8 eggs, how ever many you wish to serve
Saute the diced onion and red pepper in the olive oil until tender. Add the garlic, paprika, cumin, coriander, and pepper and cook for another 30 seconds. Add the quinoa, broth, and tomatoes and bring to a boil. Turn the heat down to medium low, cover, and simmer for 15 minutes. While the quinoa mixture is simmering, or a head of time, poach the eggs. Take off the heat and let it sit for 5 minutes. Spoon into bowls, top with avocado, cilantro, and poached eggs*.
*While the quinoa mixture is simmering, or a head of time, poach the eggs.
Bring about 4 inches of water in a sauce pan up to a boil. One or two at a time, crack the egg(s) onto a saucer. With a wooden spoon, give the water in the pan a swirl and slip the egg off the saucer into the middle of the swirl. Turn the heat down to low and simmer for 3 minutes. Using a slotted spoon, lift each egg out of the water and place it on a cloth dish towel until ready to serve.
Saturday, March 1, 2014
Last weekend Jenn flew in from California to go to a sorority sister's wedding. Her plane landed about 11 p.m Friday and it was midnight when we got home. About ten minutes later her good friend Colleen arrived from Chicago. Even though they had to get up early the next day to
|Jenn and Colleen - Ready to Party!|