Plan a lazy weekend brunch and make this Salmon and Potato Hash with Poached Eggs! Whenever I have some leftover salmon, I tend to use it in risotto, but this hash is now the new contender for that piece of fish. Every ingredient can be prepared ahead, making assembly, the morning of, very easy. ... an adapted Food & Wine recipe • 1 pound small Yukon Gold potatoes • 4 slices of bacon • 2 tablespoons unsalted butter • 1 small red onion, finely chopped • 3/4 pound cooked, skinless salmon fillet, flaked • 2 tablespoons snipped chives • Salt and freshly ground pepper • 4 eggs 1. Place potatoes in a pot of water and bring to a boil. Cook until tender. Drain and let cool briefly. Peel the potatoes, then cut them into 1/2-inch cubes. 2. Dice the bacon. In a large cast iron or nonstick skillet, cook the bacon until browned. Transfer the bacon to paper towels to drain. 3. Add the butter to the bacon fat in the skillet. (If not making hash immediately, save bacon fat or substitute olive oil when proceeding with recipe.) Over moderate heat add the onion and potatoes. Cook, stirring and gently mashing the potatoes occasionally, until the potatoes are beginning to brown in spots. Add the bacon, salmon, and chives and cook gently until the salmon is heated. Season with salt and pepper. Remove from heat and cover to keep hash warm. 4. Meanwhile, bring a skillet or sauté pan full of water to a vigorous simmer (start heating the water while potatoes are browning). Crack eggs into individual bowls and add them to the simmering water. Poach the eggs until the whites are set, but the yolks are still runny, about 5 minutes. (Read how to make poached eggs ahead HERE.) 5. Divide salmon hash between 4 plates or bowls. With a slotted spoon, lift eggs from water, drain, and place on top of hash. Serve immediately. TAKE a LOOK:
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I am extremely fond of all things custard; possibly fueled by my aunt's baking of sweet custard pies for me when I was very young. If I order dessert after a restaurant meal, I will choose Crème Brulée over anything else on the menu -- always. When I made my favorite Quiche Lorraine recipe the other night, I pleaded with my daughter to take a bite. Pleaded and begged, because my daughter is not a bacon eater. She did, however, give it a try and agreed... it's the best. The custard filling in this classic Quiche Lorraine is the creamiest you could ever imagine. I started joking about opening a small (and certainly successful) café called Quiche. My daughter countered with, Just Quiche. I ended with, Just One Quiche... this one, and nothing more. Quiche Lorraine • 1 partially baked deep, 9-inch tart crust, recipe follows • 12 ounces apple-smoked bacon, cut into 1/2-inch pieces • 6 large, organic eggs • 2 8-ounce jars of crème fraîche, recipe follows • 1/2 teaspoon kosher salt • 1/8 teaspoon freshly grated nutmeg • 5 ounces grated Gruyère cheese 1. Preheat the oven temperature to 375˚F. 2. In a medium skillet, cook the bacon until just crisp. Transfer to a paper towel and drain. 3. In a medium bowl, whisk the eggs; add the crème fraîche, salt, and nutmeg and whisk to blend. Slowly pour the egg custard into the partially baked tart crust. Sprinkle the cooked bacon on top and then cover with the grated Gruyère. 4. Place the tart pan on the middle rack of the oven and back for 40 minutes, or until the filling is just barely set. 5. Allow the quiche to rest for about 5 minutes before slicing. Crème Fraîche • 1 pint heavy cream (do not use ultra-pasturized) • 4 tablespoons buttermilk Using 2 jars with lids (I like the French Bonne Maman jam jars), divide the buttermilk and then the heavy cream equally between the two. Secure the lids, then set the jars on your kitchen counter at room temperature for 24 hours; refrigerate. You will need to plan ahead and begin the Crème Fraîche at least 2 days ahead of making the quiche. Tart Crust • 1 1/2 cups unbleached, all-purpose flour • 1/2 teaspoon kosher or sea salt • 8 tablespoons very cold, unsalted butter, cubed • 4 tablespoons ice water 1. In the bowl of a food processor, pulse the flour and salt. Add the butter and pulse until the butter is the size of small peas. Slowly add the ice water, pulsing the mixture until the dough just comes together. Transfer the mixture to a large piece of plastic wrap, press the dough into a disc and wrap. Refrigerate for about 2 hours. 2. Remove the dough from the refrigerator and place on a sheet of waxed paper dusted lightly with flour. Dust the top of the dough lightly with a bit more flour, then cover with plastic wrap. Roll the tart dough into a large circle. Transfer the dough to a 9-inch deep dish tart pan with a removable bottom, and gently press the dough into the bottom and up the sides. Using the rolling pin, trim the dough along the edge of the tart pan. (If you have any breaks in the tart crust, use remnants of dough to patch holes). Place the dough-lined tart pan in the freezer while you preheat the oven to 400˚F. 3. When ready to bake the crust, remove the tart pan from the freezer and line with foil. Fill the tart pan with dried beans or rice and place the pan on the middle rack of the oven. Bake for 15 minutes; carefully remove the foil and beans or rice. (Check again for any small cracks before adding the custard and baking and patch before the final bake). Return the tart crust to the oven and continue to bake until it is dry and light golden. Remove from the oven. It is now ready to fill with the custard. TAKE a LOOK: Life for me slows down in January. The holidays are over. The Christmas tree has been taken down. Preparing for our New Year's Day brunch is history. I finally have the time to sit and peruse cookbooks and the stacks of recipes I've pulled throughout the year. It's a great time to recharge. I also feel like my eating takes a radical change of direction in January. I've eradicated all cookies from the house! My thoughts have returned to healthy foods with vegetables overtaking my counters, refrigerator, and menus. And with bright, white light, reflecting off the snow and pouring in through the windows of my house, I have some of the best conditions of the year for photographing my work in the kitchen. Days full of experimentation await! This morning for breakfast I'm eating Greek yogurt with honey and fruit-filled granola. + Nutty Granola with Dried Cherries and Apricots |
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