Eat Up

November 14, 2013

A hearty comforting hash of potatoes, baby Portobellos, onions and green pepper is just the ticket for these cooler ( OK…COLD ) days that are now upon us. Easily prepared in advance, the ingredients can be combined and tossed together with a final salt & pepper adjustment. I like this by itself for lunch or topped with poached eggs for dinner, but it’s also great used as an omelet filling or as a side to roast pork or chicken. You can add some Brussels Sprouts or Winter squash to the mix or glam it up with a crumble of goat cheese and a sprinkle of herbs…but for now, let’s keep it simple.

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Chunky Autumn Hash recp

I don’t love brunch…

November 11, 2012

but I love the idea of serving a modern Salade Lyonnaise for breakfast or even whipping up a batch of pancakes for dinner.  Also known as Frisee with lardon and poached egg is where we’re going to start. Frisee, which runs neck and neck with my other green fave~ Arugula~ is the bitter green of choice. For a single serving you’ll need 1/2 bunch of Frisee washed and torn, a slice of hearty artisan bread grilled or toasted and rubbed lightly with a clove of garlic, a slice or two of crisp thick cut bacon ( from the Whole Foods meat counter preferably), a poached egg and a splash of warmed Maple Vinaigrette. To present, plate the grilled bread, top with the frisee that had been tossed with the Maple Vinaigrette, next the poached egg and finish with the placement of your bacon, coarse salt and ground pepper to your taste. Done and done. How easy was that? Add a bowl of clementines or pears and a pot of coffee and you might just want to entertain friends with this, eh?

The Maple Vinaigrette is simple: 2 Tablespoons General Use Olive Oil, 1 Tablespoon Apple Cider Vinegar, 2 Tablespoons Maple Syrup ( Dark amber Grade B preferred). Whisk it up…that’s it.