I continue to make and use fresh ricotta weekly (recipe HERE); just can't get enough of it! These individual savory galettes combine my love of pastry with lemon-infused ricotta, and zucchini from my garden... perfect! The filled tarts were our dinner last night, and the remaining leftovers our breakfast this morning.
I spent the better part of my day making the galettes, but it needn't be that labor-intensive.. The ricotta can be made ahead -- up to five days -- or purchased, but I highly recommend using homemade. And one or two days before you plan to bake the galettes, mix up the pastry dough and refrigerate. The shredding and draining of the zucchini can also be done ahead.
... A lovely little pastry for a summer meal.
• recipe by Amelia Saltsman, adapted | Bon Appétit, October 2008
• 2 cups all-purpose unbleached flour
• 1/2 teaspoon salt
• 3/4 cup (12 tablespoons) chilled, unsalted butter, cut into 1/2-inch cubes
• 4 to 5 tablespoons ice water
• 1 1/3 pounds (5 2/3 cups) coarsely grated zucchini
• 1 1/4 teaspoons salt, divided
• 2 tablespoons butter
• 4 teaspoons extra-virgin olive oil
• 1 cup finely chopped onion
• 1 small garlic clove, minced
• 2 teaspoons fresh lemon juice
• 1/1/4 cups ricotta cheese, preferably fresh and preferably homemade
• 1/3 cup grated Parmesan cheese, plus additional for sprinkling
• 2 large eggs
• 2 teaspoons finely grated organic lemon peel
• 1/2 teaspoon freshly ground black pepper
• Fleur de sel
1. Place the flour and salt in the bowl of a food processor. Pulse once or twice. Add the butter and pulse until the size of small peas. Add 4 tablespoons ice water, a little at a time, pulsing until moist clumps form. If mixture is too dry, add more water by teaspoonfuls as needed. Divide the dough between 2 sheets of plastic and form each into a disk. Wrap in the plastic and refrigerate about 2 hours. The pastry dough can be made two days ahead. Keep refrigerated until 10 minutes before you're ready to roll the dough.
2. Place the grated zucchini in a mesh colander set over a large bowl. Sprinkle with 3/4 teaspoon of salt and gently toss the mixture to distribute the salt. Allow zucchini to drain for 30 minutes. Transfer the zucchini to a large, cotton dishtowel. Wrap the towel around the zucchini and squeeze over the sink, removing as much moisture as possible.
3. In a 9-inch sauté pan, melt the butter along with the olive oil over medium heat. Add the onion and sauté until tender and translucent, approximately 7 minutes. Add the garlic, stirring constantly for 30 seconds until fragrant. Add the zucchini and lemon juice. Reduce heat to medium-low, and cook until zucchini is tender, stirring occasionally for approximately 10 minutes. Cool to room temperature.
4. In a medium bowl, whisk the ricotta cheese, 1/3 cup Parmesan, 1 egg, lemon peel, 1/2 teaspoon pepper, and the remaining 1/2 teaspoon salt. Stir in the cooled zucchini mixture. Refrigerate until ready to use.
5. Preheat the oven to 425˚F and position one of the racks in the center of the oven. Line a large sheet pan with parchment paper. Divide each disk of pastry dough into 3 equal pieces (for a total of six). In a small bowl, whisk the remaining egg; set aside. Place a square of waxed paper on your work surface. Dust the paper with flour and place one piece of pastry dough on top. Sprinkle the dough with a little more flour and cover with a piece of plastic wrap. Roll the dough into a round 6-inches in diameter. Place a 6-inch plate on top of the dough and trim with a sharp knife for a perfect round. Very gently, run the knife underneath the pastry. This will loosen the pastry from the waxed paper, making it easier to transfer once the galette is filled. Take a sixth of the filling and mound in onto the center of the rolled pastry, leaving about a 3/4-inch edge. Carefully lift the edge up and start pleating the pastry around the filling. This is when you will need to dip a pastry brush into the beaten egg and moisten the dough in between the pleats. This will help to secure the pastry during baking and avoid any sliding of the pleated dough Transfer the galette to the sheet pan and repeat with the remaining pastry and zucchini filling. When the six galettes have been placed on the sheet pan, brush the exposed pastry with some more of the beaten egg and sprinkle the tops with Parmesan cheese.
6. Place baking sheet in preheated oven. Bake for 15 minutes, then reduce heat to 375˚F and bake for approximately 20 minutes more, until golden. Remove from oven and let rest for 5 minutes before serving. The galettes can also be baked 4 hours ahead and served at room temperature if desired.
+ The Zucchini Galettes were served with buttery heirloom purple beans from my garden, baked speck spirals, and glasses of chilled French Rosé.
TAKE a LOOK:
I cannot let a summer pass without making a big Salade Nicoise at least once. The timing of a Salade Nicoise depends on just one thing... whether or not my green beans are ready. WELL... they're ready!
I plant two beans each spring. One is a bush, French Haricot Verts -- the thinnest of green beans -- and the bean that I use in my Salade Nicoise. I always plant two beds from seed with their rectangular plots surrounded by 20-inch-tall bamboo fencing to keep hungry rabbits out.
This year I planted one bed of the Haricot Verts in mid-April, followed by a second planting three weeks later. But I've come to realize I should have waited even longer. Both beds are going gangbusters right now. And in addition to the Haricot Verts, the heirloom purple pole beans I planted this spring are coming on with a vengeance as well. Needless to say... we will be eating a lot of beans this week at my house!
Too bad these beautiful purple beans turn green once thrown into a pan of boiling water.
This is a fantastic recipe for Salad Nicoise. Get some really good bread and salted butter, pour yourself a glass of Provencal Rosé and enjoy a long, leisurely al fresco meal this summer!
• Salade Nicoise
adapted from a recipe in The New Basics Cookbook
by Julee Rosso & Sheila Lukins
Recipe adjusted to feed 6 to 8 people
• 16 new potatoes
• 1 pound haricot verts, trimmed, or if using regular green beans trimmed and halved lengthwise
• 6 cans (4 1/2 ounces) tuna (packed in olive oil), drained
• 8 tablespoons finely chopped red onion
• 4 tablespoons tiny capers, drained
• 7 tablespoons, plus 1 1/2 teaspoons fresh lemon juice
• 7 tablespoons, plus 1 teaspoon mild extra-virgin olive oil
• Freshly ground black pepper, to taste
• 2 generous tablespoons fresh rosemary, chopped
• 1 cloves minced garlic
• Coarse (kosher) salt, to taste
• 4 cups grape tomatoes, halved
• 4 tablespoons parsley, chopped
• 8 hard-boiled eggs, peeled and halved
• 1/2 cup Nicoise olives
1. Preheat oven to 350˚ F.
2. Prick the potatoes with the tines of a fork, and place them in a baking dish. Bake for 1 hour, or until tender. Set aside to cool.
3. Bring a saucepan of water to a boil and add the beans. Simmer until just tender, 4 to 5 minutes. Drain. Wrap in a dish towel and set aside.
4. Place the tuna in a mixing bowl, and break it into large chunks. Add the red onion, capers, 4 tablespoons of the lemon juice, 1 tablespoon, plus 1 teaspoon of the olive oil, and pepper. Toss gently until well-combined and set aside.
5. Cut the cooked potatoes into 1/4-inch-thick slices, and place them in a mixing bowl. Add 4 tablespoons of the olive oil, 1 tablespoon plus 1 1/2 teaspoon lemon juice, rosemary, garlic, pepper, and coarse salt. Toss to combine, and set aside.
6. Place the halved grape tomatoes in a bowl. Sprinkle with pepper, coarse salt, and the parsley.
7. Just before you are ready to serve, toss the beans with the remaining 2 tablespoons lemon juice and 2 teaspoons olive oil. Season with coarse salt.
8. Arrange tomatoes, tuna, potatoes, and green beans on a large platter. Place hard boiled eggs throughout and toss Nicoise olives over the top.
TAKE a LOOK:
While we were "Up North" there were heavy rains at home in the Twin Cities the night before we returned. My beautiful English peas were crushed from the force. We gathered up all the peapods we could find on the vines and those knocked onto the ground. My husband gently lifted the plants and tried to provide additional support, but I think for this year, the peas are history. Last summer I was able to pick peas well through July and had expected to do the same this season; what a disappointment. So last night we had our farewell to peas dinner on our deck overlooking the garden.
Peas with Baked Fresh Ricotta and Bread Crumbs. I had never purchased fresh ricotta before... lovely. Baked ricotta, toasted bread crumbs, and lemony peas. I served this along with grilled salmon.
• recipe by Deborah Madison
• Olive oil
• 1 cup high-quality ricotta cheese, such as hand-dipped full-fat ricotta
• 2 to 3 tablespoons fresh bread crumbs
• 4 teaspoons butter
• 2 large shallots or 1/2 small onion, finely diced (about 1/3 cup)
• 5 small sage leaves, minced (about 1 1/2 teaspoons)
• 1 1/2 pounds pod peas, shucked (about 1 cup)
• Grated zest of 1 lemon
• Sea salt and freshly ground pepper
• Chunk of Parmesan cheese, for grating
1. Heat the oven to 375°F. Lightly oil a small baking dish; a round Spanish earthenware dish about 6 inches across is perfect for this amount.
2. If your ricotta is wet and milky, drain it first by putting it in a colander and pressing out the excess liquid. Pack the ricotta into the dish, drizzle a little olive oil over the surface, and bake 20 minutes or until the cheese has begun to set and brown on top. Cover the surface with the bread crumbs and continue to bake until the bread crumbs are browned and crisp, another 10 minutes. (The amount of time it takes for ricotta cheese to bake until set can vary tremendously, so it may well take longer than the times given here, especially if it wasn't drained.)
3. When the cheese is finished baking, heat the butter in a small skillet over medium heat. When the butter foams, add the shallots and sage and cook until softened, about 3 minutes. Add the peas, 1/2 cup water, and the lemon zest. Simmer until the peas are bright green and tender; the time will vary, but it should be 3 to 5 minutes. Whatever you do, don't let them turn gray. Season with salt and a little freshly ground pepper, not too much.
4. Divide the ricotta between 2 plates. Spoon the peas over the cheese. Grate some Parmesan over all and enjoy while warm.
I bought a flat of fresh picked strawberries while "Up North" and quickly got to work on a strawberry tart with pastry cream when I returned. I took some liberties with the crust by substituting large, coarse, strawberry sugar from Paris for the standard granular sugar in the recipe. Delightful. I believe you need to make at least one tart with pastry cream and local berries each summer. You just have to... so delicious.
• adapted recipes from Sunset magazine | July 2015
• 1 2/3 cups flour
• 1/3 cup sugar
• 1/4 teaspoon fine sea salt
•1/2 cup cold unsalted butter, cubed, plus more for pan
• 1 large egg yolk
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
1. Combine flour, sugar, and salt in the bowl of a stand mixer. Add butter. Using the paddle attachment, mix on low speed until butter is smaller than pea-size. Whisk egg yolk, cream, and vanilla in a small bowl and add to the flour mixture. Blend just until dough comes together and is smooth.
2. Form dough into a disk. Wrap in plastic wrap and chill at least 2 hours and up to 4 days.
3. Lightly butter a 10-inch tart pan. Roll dough out between 2 sheets of lightly floured waxed paper or parchment paper until 1/4 to 1/8-inch thick. Roll dough onto rolling pin, then unroll over tart pan. Gently press dough flush against bottom, into bottom corners, and up inside of pan. Using the rolling pin, trim the dough along the top edge of the tart pan. Place pan in refrigerator to chill and preheat the oven to 375˚F.
4. Once the oven is preheated, remove tart pan from refrigerator and line dough with foil. Fill with dried beans, rice, or pie weights.
5. Bake tart shell until edges are light golden brown, about 20 minutes. Carefully remove the foil and beans. Return tart shell to oven and continue to bake until center looks dry and is starting to turn deep golden brown, about 15 minutes more. Remove from oven; let cool completely before removing pan rim and filling shell.
VANILLA PASTRY CREAM:
• 1 cup each whole milk and heavy cream
• 1 vanilla bean, split lengthwise and seeds scraped out and reserved
• 4 large egg yolks
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon fine sea salt
1. Heat milk and cream in a medium saucepan over medium-low heat until it begins to simmer. Add vanilla bean pod and seeds; let set off the heat, covered, 30 minutes.
2. Mix yolks and sugar in a medium bowl. Blend in cornstarch and salt. Rewarm milk mixture over medium high heat until almost simmering. Slowly whisk hot milk mixture into yolk mixture, 1/2 cup at a time. Pour mixture back into pan and cook, whisking constantly, until as thickened and mixture coats the sides of a wooden spoon, about 3 to 4 minutes. Pour custard through a strainer into a clean bowl, discarding vanilla bean.
3. Press a sheet of plastic wrap against the surface of the custard to keep a skin from forming. Chill for at least 3 hours and up to 4 days.
4. Whisk cold custard to smooth out any lumps, then spread into tart shell.
1. Top the pastry cream with hulled strawberries or any other type of berry or combination of berries. Brush the berries with melted currant jelly. Chill tart until ready to serve.
TAKE a LOOK:
Aside from the heirloom tomatoes in my vegetable garden, peas have become my favorite crop. I planted English shelling peas for the first time last year and this spring doubled the amount with half climbing peas, half bush. When I was a little girl, I would sit in the middle of my aunt's pea patch (and it was huge), shelling pea after pea, eating all the contents and saving none.
Last year I made pea risotto over and over; sometimes with prosciutto, sometimes using bacon. This time around, I'm stuck on Burrata with Speck, Peas, and Mint. I found Nancy Silverton's recipe for this in the cookbook, Harvest to Heat by Darryl Estrine and Kelly Kochendorfer. I have checked this book from the library so often, my husband is saying... Just buy it!
I'm loving speck, an air-dried ham from northern Italy, and may substitute it for prosciutto from now on. My understanding is, both prosciutto and speck are salt cured, but speck is also smoked. And... there is less fat on the slices!
The combination of sweet peas, burrata, and speck are fantastic. I'm hoping the harvesting of peas from my garden continues for a long while. I need to make this (often) a few more times.
• 1 1/2 cups fresh peas
• 1/2 cup mint leaves, julienned
• 2 tablespoons fresh lemon juice
• 4 tablespoons extra-virgin olive oil
• 8 tablespoons freshly grated Parmigiano-Reggiano
• Coarse salt and freshly ground black pepper
• 1 pound speck (about 16 slices)
• 1 pound fresh burrata, cut into 8 slices
1. Fill a small saucepan with cold water and place over medium-high heat. Add the peas and cook for 2 minutes. Drain peas in a mesh strainer and place under cold running water to cool. Shake strainer to remove as much water from peas as possible.
2. In a medium bowl, combine the peas, mint, lemon juice, olive oil, 4 tablespoons of the Parmigiano-Reggiano, and salt and pepper to taste. Gently mix ingredients until thoroughly combined.
3. Arrange 4 slices of speck in a spoke pattern onto 4 plates. Place 2 slices of burrata in the center of each plate of speck.
4. Divide and scoop the pea mixture over the burrata. Sprinkle 1 tablespoon of Parmigiano evenly over the top of each plate.
TAKE a LOOK:
Thought you might like a quick tour of my vegetable garden...
So far, we've been eating French Breakfast Radishes, lettuces, and rhubarb. My peas are close to being ready. I'm looking forward to a favorite Pea and Prosciutto Risotto, along with a slew of other pea recipes I've been planning to try.
There are two beds of Haricot Vert (slender French green beans), along with a climbing purple heirloom variety.
Above is our rose arbor. There are future plans to rebuild it since my husband says the roses are now holding up the structure.
Other vegetables in the garden... red cabbage
classic and Japanese eggplant
chioga and red beets
eight heirloom tomatoes
New this year... Brussels Sprouts!
Also throughout the garden... sweet basil
flat and curly parsley
Bring on summer al fresco dining!
When I send my husband to the market, I'm never quite sure what he'll come home with. This week it was yams and that meant a dinner of Roasted Yams with Buttermilk Blue Cheese Dressing and Bacon. We also ate alfresco for the second time this week. I think we've finally turned the long-awaited corner!
+ Roasted Yams with Buttermilk Blue Cheese Dressing +
BUTTERMILK BLUE CHEESE DRESSING:
• 2 tablespoons buttermilk
• 2 tablespoons mayonnaise
• 2 tablespoons plain Greek yogurt
• 1/4 cup blue cheese, diced
• Squeeze of fresh lemon juice (to taste)
• 2 tablespoons fresh chives, minced
• Salt and pepper (to taste)
1. Combine buttermilk, mayonnaise, and Greek yogurt in a bowl. Add the blue cheese. Stir in lemon juice to taste, along with the chives. Season with salt and pepper.
TO MAKE YAMS:
1. Preheat oven to 375˚F
2. Peel several small yams and cut into 1-inch cubes. Toss with olive oil and roast, stirring occasionally, until tender and beginning to caramelize. Season with sea salt.
1. Line bowls or plates with greens. Scatter roasted yams on top. Drizzle with some of the dressing. Sprinkle with cooked, chopped bacon and additional minced chives.
TAKE a LOOK:
Good friends of ours moved away last year. They didn't go far. They still live in St. Paul. But they have gone from being a block away to about two miles away. It's distant enough that we don't see or run into our friends very often. Last weekend we visited them in their new (fabulous old) home and I took along some small bites; a couple of my favorites -- individual spinach-bacon tarts with gruyère and roasted asparagus wrapped in prosciutto. I'm hoping to make platters like this soon for alfresco dining (while trying to ignore the forecast for next week of rain mixed with snow!).
• Recipe for SPINACH-BACON TART
• Recipe for ROASTED, PROSCIUTTO-WRAPPED ASPARAGUS
TAKE a LOOK:
In my early twenties, I worked at a gourmet kitchen store with a woman who had just tasted olive oil for the first time on a trip to Greece. She told me she didn't like it at all. The flavor was "overwhelmingly strong", and emphasized the nastiness through a hard squint of her eyes. That was back in the early '70s, and olive oil wasn't a mainstream ingredient yet... at least at the Kansas City grocery stores I frequented and within my group of friends. I had never used olive oil, and after my co-worker's critique wasn't in any hurry to do so. The same imprint was made on my brain at some point to dislike Brussels Sprouts. It's a vegetable I don't remember my mother ever making. And hearing negative comments from others about Brussels Sprouts, I decided I probably would not care for this little cruciferous vegetable myself. No need to even try them. Fortunately, I have learned and changed much over the years. I don't let people influence me anymore. At least when it comes to food.
I finally cooked Brussels Sprouts for the first time about seven years ago. Since then, it's grown into a full-blown love affair. When I found this recipe for Spaghetti with Brussels Sprouts and Sausage Bread Crumbs, I made it immediately. Then I made it again, and again one more time, all in the span of two weeks. I absolutely love this pasta dish. The squeeze of fresh lemon juice just before serving is the crowning jewel. My husband, unfortunately, doesn't share my ability or desire to eat the same foods over and over again. What's up with that? He likes a dish, but is then ready to move on to something else. I, on the other hand, would be quite satisfied having this pasta once a week (at least).
+ adapted recipe from Food & Wine
recipe serves 4
• 1/2 pound spaghetti
• 1 pound Brussels Sprouts, cleaned and sliced
• 1/2 pound bulk pork sausage
• 1/4 cup olive oil
• 1 cup panko breadcrumbs
• 2 to 3 scallion, white and light green parts sliced thin
• Salt and freshly ground pepper
• Good quality extra-virgin olive oil, for finishing
• Fresh lemon juice
1. Bring a large pot of water to a boil. Add a large pinch of salt and cook the pasta until al dente.
2. In the meantime... warm the olive oil in a medium sauté pan. Add the pork sausage and Brussels Sprouts to the pan. Over medium heat, cook the mixture until the the pork sausage is cooked through and beginning to brown. Add the panko and cook until crisp. Stir in the sliced scallion and season to taste with salt and freshly-ground pepper.
3. Drain the spaghetti and divide between four bowls. Drizzle each with some extra-virgin olive oil and top with the Brussels Sprouts and Sausage Breadcrumb mixture. Finish with a good squeeze of fresh lemon juice and serve.
TAKE a LOOK:
Recently I was contacted by a company asking me to promote their lifestyle by writing a post on my philosophy for healthy living in Minnesota during the winter months... and to create a recipe to accompany my musings on wellness. Honestly, I don't know what it was about Passions to Pastry that made me seem like a plausible candidate for this. I dislike being outdoors when it's cold and much of what comes out of my kitchen includes fat, usually in the form of butter.
What I first considered a very odd request, eventually got me thinking about my general health. Do I exercise enough, especially in the winter? Even though I'm in my kitchen cooking and baking for hours every day, do I really eat well? And probably my biggest concern... how is my mental health? Something I believe is connected to exercise, good nutrition, and a positive attitude (which is sometimes lacking in my winter demeanor). While I was thinking about all of this today, my husband had a health assessment at the health club where we belong. He was told that he must be eating really good fats, because numbers and percentages on his tests were excellent. We eat butter. I bake with butter and I cook mostly with olive oil. We eat eggs. LOTS of eggs. I only purchase whole milk and whole milk products, such as yogurt, sour cream and cottage cheese. I do not believe in low-fat or non-fat. Seventeen years ago I eliminated hydrogenated oils from my kitchen and our lives. That changed everything. It's a no brainer as far as I'm concerned. And I must ask... why do doctors' offices and hospitals serving coffee to their patients, always offer a powdered creamer that's full of hydrogenated oils? It makes absolutely no sense whatsoever.
Summers are easy for me. I spend much of my time in my vegetable garden, bike 15 to 20 miles several times a week along the Mississippi river, and entertain often, serving alfresco meals on the patio made with organic produce from my garden. That is when I am the happiest... and healthiest. Admittedly, winter becomes more difficult. I tend to hibernate, filling my time with indoor projects, baking of bread, and thoughts plus plans for the upcoming gardening season... and travel; something I prefer doing during the summer months instead of winter. It's a balance and a trade-off I cherish. I can't imagine living anywhere else.
I often make savory tarts during this time; combining a flaky pastry with healthy fruits and vegetables in addition to rich cheeses, eggs, and cream. (Make this a vegetarian version by removing the bacon and adding chopped walnuts.) Meals like this help get me through a long, northern winter!
• recipe makes six 4-inch tarts or one 10-inch tart
• 1 1/4 cup unbleached all-purpose flour
• 1/4 cup cornmeal
• 1/2 teaspoon salt
• 8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• 3 to 4 tablespoons ice water
• 4 strips apple-smoked bacon
• 10 ounces brussels sprouts
• 1 small apple, diced (I used Fuji)
• Olive oil
• 3/4 cup blue cheese, diced
• 1/2 cup Half & Half or whole milk
• 2 large eggs
• Salt and freshly-ground pepper
• 2 green onions, white and pale green part, thinly sliced
1. To make the crust... Combine the flour, cornmeal and salt in the bowl of a food processor. Pulse a couple of times. Add the butter and pulse until the size of small peas. Add the ice water, 1 tablespoon at a time, while pulsing until the dough just starts to come together. You will use 3 to 4 tablespoons of water.
2. Transfer the tart dough to a large piece of plastic. Press into a disk, wrap in the plastic; place in the refrigerator for 1 to 2 hours.
3. In the meantime, make the filling... Slice the bacon into 1/4-inch pieces. Place bacon in a skillet over medium-low heat; cook until brown but not crisp. Drain and set bacon aside.
4. Preheat oven to 375˚F. Trim and slice brussels sprouts. Cut the apple into small dice. Combine on a baking sheet with 1-inch sides; drizzle with olive oil and sprinkle with salt and pepper. Bake in the center of the oven, stirring occasionally, until the brussels sprouts just start to brown, about 20 minutes. Remove pan and increase oven temperature to 400˚F.
5. Remove the tart dough from the refrigerator and transfer to a work surface. Place the disk on a sheet of lightly-floured wax paper or parchment. Dust the top of the disk lightly with flour and cover with a sheet of plastic wrap -- If making individual tarts, divide the dough into 6 equal pieces before rolling. Roll the dough slightly larger than the tart tin(s) and gently press into the pans. Do not stretch the dough. Trim the top edge and place in freezer for 5 minutes. Remove and line pan with a piece of aluminum foil. Fill with dried beans or rice, transfer to the preheated oven, and bake for 15 minutes. Remove the foil and beans and return the tart pan(s) to oven. Continue to bake until crust is golden brown. Remove and reduce oven temperature to 375˚F.
6. Scatter the blue cheese evenly onto the tart crust (or divide equally between the individual tarts). In a medium bowl combine the cream or milk with the eggs and salt and pepper to taste. Whisk by hand just briefly until smooth. Add the sliced green onions.
7. Fill the tart shell(s) with the brussels sprouts-apple mixture. Sprinkle with the reserved bacon and slowly pour the egg mixture over the filling.
8. Bake in the center of the oven for approximately 20 minutes, or until the custard filling is set. Great for a light dinner with a salad or as part of a brunch.
TAKE a LOOK:
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: