Lake Lure Cottage Kitchen

One of my favorite restaurant breakfasts is corned beef hash.  If it is on the menu, it is on my plate.  I like it with crispy edges and crusty bits.  Up until now, I have never made it at home.  Probably because in order to make corned beef hash you need to have corned beef on hand.  We had company last week and I thought it would be fun to make corned beef and cabbage.  Corned beef is plentiful in the supermarkets this time of year.

Before I used my leftover corned beef for the hash, I did a little research on the internet.  One of the first requirements was to use a cast iron skillet.  It is also recommended to place your chunks for corned beef in a food processor and grind them to small bits.  All recipes included chopped onions, some called for chopped carrots and some for chopped peppers.  I decided to go with chopped red peppers for their color.  The tricky part is adding some kind of binder.  Some used beef broth, some used chicken broth and some used cream.

Then there is husband David’s suggestion…use chitlins.  He is reading The Nero Wolfe  series of books by Rex Stout.  The mysteries were written over a period of forty years starting in 1934.  There was also a short-lived television series a few years back starring Timothy Hutton and Maury Chakin.  You can order the DVDs of the series through Netflix.  We are enjoying them.  Nero Wolfe is a detective who loves his food, his beer and his orchids.  He has a chef named Fritz.  David was reading Cordially Invited to Meet Death  at the gym yesterday, and when he came home and found me making corned beef hash he said, “you are using chitlins aren’t you”?   In the book, Fritz and Wolfe are trying to solve the conundrum of dry corned beef hash.  A young Southern Belle comes to the rescue by telling them that corned beef hash must include chitlins.

“Chitlins!”  Wolfe bellowed.  Maryella nodded.  “Fresh pig chitlins.  That’s the secret of it.  Fried in shallow olive oil with onion juice.  “Good heavens!”  Wolfe was staring at Fritz.  Fritz was frowning thoughtfully.  “It might do”  he conceded . . . .   They loved it.

I used chicken broth.

CORNED BEEF HASH

1 pound cooked corned beef (about 3 cups),  pieces diced small in a food processor
6 medium size cooked red potatoes, cut into small dice (about 3 cups)
1 medium onion, minced
1/2 sweet red pepper, cut into small dice
1 teaspoon dried thyme
1 teaspoon fresh rosemary leaves, diced fine
Salt and pepper to taste
1/2 cup chicken or beef broth
2 tablespoons canola oil
Parsley for garnish

Place the ground corned beef and the rest of the ingredients in a large bowl.  Stir to combine.  Heat the oil over medium-high temperature in an iron skillet.  Add the corned beef mixture.  Press mixture down with a spatula.  Turn heat to medium to medium low and cook undisturbed for about 5 to 10 minutes.  As the mixture starts to brown and crust up turn it gently.  Press down again with a spatula.  Leave alone to continue crusting for about 10 minutes.  Turn and continue the process two more times.  When browned to your liking.  Remove to plate, garnish with parsley and serve topped with a fried or poached egg.

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The only day of the week that we indulge in a large breakfast is Sunday.  I like to putter in the kitchen with a cup of coffee in hand and the sun streaming through the windows.  Sometimes breakfast will be standards like bacon and eggs or pancakes and sausages.  But more often then not I will be experimenting with a new idea.  I found a brunch menu from an 1989 Gourmet Magazine.  By the way I think Gourmet was at its peak from the late ’80’s through 1996.  Most of the recipes that I truly love came from that time period.  This menu included a Leek and Potato Frittata and a Bacon, Tomato and Basil Salad.

We loved this.  The frittata was full of potatoes, leeks, Gruyere and Parmesan cheese.  The vibrant tomatoes were lightly dressed with oil and vinegar and enhanced with crispy bacon and fresh basil.  The only other thing that would have made this a company worthy brunch would have been sweet scones, muffins or croissants.  David would add some more bacon slices to that list.  I plan to make this again when our friends are here for “Bike Week” this weekend.

Since it was just the two of us this past weekend, I halved the recipe and cooked it in a 10″ skillet.  We still had leftovers and the slices of frittata were a quick breakfast zapped in the microwave earlier in the week.  The leftover tomatoes made a great topping for salads too.  This is a winner all around.

POTATO AND LEEK FRITTATA

1 1/2 pounds boiling potatoes
3 cups thinly sliced white and pale green part of leek, washed well and drained
2 tablespoons unsalted butter
12 large eggs
1 cup freshly grated Parmesan
1 cup coarsely grated Gruyere
2 tablespoons snipped fresh chives
2 tablespoons minced fresh parsley leaves
2 tablespoons olive oil

Cook the potatoes in water for 20 to 25 minutes until they are tender.  Drain, cool, peel and cut into thin slices.  In a 12-inch non-stick skillet cook the leek in the butter over moderately low heat, stirring, for 12 to 15 minutes, or until it is very soft, and add salt and pepper to taste.  In a large bowl whisk together the eggs, add 1/2 cup of the Parmesan, 1/2 cup of Gruyere, the chives, the parsley, and salt and pepper to taste, and whisk the mixture until it is combined well.  Stir in the leek and the potatoes.  In the skillet, cleaned, heat the oil over moderate heat until it is hot but not smoking, pour in the egg mixture, distributing the potatoes evenly, and cook the frittata, without stirring, for 14 to 16 minutes, or until the edge is set but the center is still soft.  Sprinkle the remaining 1/2 cup Parmesan and the remaining 1/2 cup Gruyere over the top.  If the skillet handle is plastic, wrap it in a double thickness of foil.  Broil the frittata under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until the cheese is bubbling and golden.  Let the frittata cool in the skillet for 5 minutes, run a thin knife around the edge, and slide the frittata onto a serving plate.  Cut the frittata into wedges and serve it warm or at room temperature.  Serves 6.

CHERRY TOMATO, BACON, AND BASIL SALAD

5 cups cherry tomatoes, halved
6 slices of lean bacon, cooked until crisp and crumbled
1/3 cup finely chopped fresh basil leaves, or to taste
2 tablespoons red-wine vinegar
4 tablespoons olive oil

In a bowl toss together the tomatoes, the bacon, and the chopped basil until the mixture is combined well.  In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream whisking, and whisk the dressing until it is emulsified.  Pour the dressing over the tomato mixture, toss the salad lightly until it is coated well with the dressing, and garnish it with basil sprigs.  Serves 6.

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I have been appalled lately by the price of a loaf of bread.  Bread is one the big three of the things people run out for when a blizzard is forecast;  bread, milk and toilet paper.  It is so basic to our needs (unless we are on a carb free diet) that it seems criminal to charge so much.  Granted you can still find loaves of spongy white bread at a good price, but if you prefer a more wholesome bread you can pay up to $5.00 a loaf.  One of my favorite breads, and one that I don’t mind paying a premium for, is La Brea’s Rosemary Olive Oil Bread.

The La Brea Bakery opened in Los Angeles in 1989.  Chef Nancy Silverton developed her bread starter in 1988 and when she opened La Brea the following year the starter was well established.  Chef Silverton was one of the pioneers of the artisan bread movement in the United States.  Now La Brea Bread is sold all over the United States and internationally.  I buy it at Harris Teeter stores when I am in North Carolina.  But we are in Florida for the winter.  After lamenting the price of breads available in the supermarkets here, I decided to try my hand at making my own rosemary olive oil bread.

I found a very easy recipe on the internet and adapted it to suit my taste.  I have plenty of rosemary on my 6 foot bush next to the house and had picked up a fruity olive oil when I was at Trader Joe’s.  Making bread is a simple and rewarding process.  It takes very little hands on time and even that time is relaxing with the gentle kneading of the dough.  What is even better is that the bread tastes so good; almost as good as La Brea.  I have already made my second loaf.  I have a feeling bread making will be on my agenda all winter.  I’m also saving money, which is a good thing after the holiday frenzy.

Now to the winner of the What Katie Ate Cookbook.  Thanks to everyone for the nice comments.  I used the random number generator website to pick a winner.  I couldn’t figure out how to display the winning number here, so you will just to have to take my word for it.  The winning number was 33.  My comments appear from the bottom (number 1), up.  Number 33 is Lea Ann.  Congratulations Lea Ann.  You are going to love this book.  Please email me with your address.

ROSEMARY OLIVE OIL BREAD

1 cup very warm water
1 packet of rapid rise yeast
1 tablespoon sugar
2 tablespoons fruity olive oil
2 tablespoons finely chopped rosemary leaves
1/4 teaspoon Italian herbs
1 teaspoon salt
Freshly ground pepper to taste
2 cups King Arthur all-purpose flour (plus more for kneading)
1 egg, beaten
Additional rosemary, either fresh or dry for sprinkling to top of dough

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Meanwhile steep the chopped rosemary in the olive oil.  Add the salt, rosemary olive oil mixture, and other seasonings to the bowl.  Add one cup of the flour and stir to incorporate all of the ingredients. Add the second cup of flour and mix to combine.  It will be sticky.  Dump the dough onto a heavily flour board and knead for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.  I added about 1/2 cup more flour in increments.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pan, cover and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake in preheated oven for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

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I had no idea that Massachusetts has an official State muffin.  The corn muffin was chosen by the school children of Massachusetts to have that honor.  It is a staple of New England cookery.  I could not find a state muffin for North Carolina or Florida so if anyone knows if there is such a thing, I would like to be informed.

I was simply looking for a good corn muffin to go with some split pea soup that I had simmering.  I found one on Martha Stewart’s website and was curious as to why she called it a Massachusetts corn muffin.  The addition of honey is characteristic of all of the recipes I viewed for that designation.

This is a pleasantly sweet muffin.  I enjoyed it with the split pea soup.  I am enjoying it in the morning with a cup of coffee.  It is large and not at all crumbly so it is easy to smear with butter and /or additional honey.  It will be a regular component of soup dinners in our house.

You might want to check to see if your state or region has a designated muffin.  Massachusetts certainly has a good one.

MASSACHUSETTS CORN MUFFINS

1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
coarse salt
1/4 cup safflower oil (I used regular canola oil)
4 tablespoons melted butter
2 tablespoons honey
2 eggs lightly beaten
1 cup milk

Preheat oven to 350 degrees F.  Spray a 12 cup muffin tin with oil or smear with butter.

In a large bowl combine cornmeal, flour, sugar, baking powder and 1 1/2 teaspoon salt.  In another bowl combine the oil, butter and honey.  Add the eggs and milk and beat to combine.  Add the wet ingredients to the cornmeal mixture and stir together.

Divide batter evenly among muffin cups.  They will be almost full.  Bake until tops are golden and a toothpick comes out clean, about 18 minutes.  Let cool in pan for 10 minutes.

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December and the holidays are upon us.  We need all the help we can get this month.  My thoughts are on baking cookies, buying presents, entertaining and trying to cram it all into a three to four week period.  I actually relish the festive atmosphere of the month.  Our family will be visiting us in Florida for the holidays for the first time and we have our long standing New Year’s celebration with dear friends to look forward to.  What could be better?  But it does require a little planning.

Let’s consider breakfast for company.  We all have that breakfast casserole that can be assembled and placed in the refrigerator overnight.  Just put it in the oven in the morning and breakfast is on the table within an hour.  Most of those casseroles are based on bread, whether it is sour dough, challah, croissants or French.  I love all of them.  But I was looking for something a little less dense.  I should say lighter.  Since the inspiration for this recipe came from Cooking Light that would be the case.

In place of the bread this recipe has baby spinach, mushrooms, center cut bacon, fresh basil, and just the right amount of hash brown potatoes.  The eggy goodness and Swiss cheese is the same, so it is a casserole that everyone would enjoy.  Everything but the eggs and milk  can be assembled the night before, so in the morning it is almost as easy to get in the oven as the traditional breakfast casserole.

I had fun with my small star cutter.  I opened a jar of roasted red peppers and cut stars out of the peppers and placed them on the top of the casserole before I put it in the oven.  I can see getting even more creative with this for Christmas.  This recipe is open to creativity.  You can replace the bacon with sausage or add any seasoning or ingredients that appeal to you.  Holiday goodness made easy.

EGGS AND HASH BROWN CASSEROLE (Cooking Light)

8 center-cut bacon slices
1 1/2 cups chopped onion
8 ounces sliced shiitake mushroom caps
3 clove garlic, minced
2 cups shredded hash brown potatoes (such as Simply Potatoes)
1/4 cup Chicken stock
5 cups fresh baby spinach
2 tablespoons thinly sliced fresh basil
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 ounces Swiss cheese, grated
Cooking Spray
1/2 cup low-fat milk
6 large eggs, lightly beaten

Cook bacon in a large nonstick skillet over medium heat until crisp.  Remove bacon from pan;  Increase heat to medium-high.  Add onion, mushrooms, and garlic to drippings in pan; saute for 6 minutes.  Add potatoes and stock; cook 6 minutes, stirring frequently.  Add spinach, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until spinach wilts.  Remove from heat; let stand 10 minutes.  Stir in crumbled bacon and cheese.  Place mushroom mixture in an 11 x 7- inch broiler-safe glass or ceramic baking dish coated with cooking spray.  Cover and refrigerate overnight.

Preheat oven to 350 degrees F.

Uncover dish.  Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and eggs in a medium bowl.  Pour egg mixture over mushroom mixture. Add any cut out decorations from a jar of roasted red peppers to the top.  Bake at 350 degrees F. for 28 minutes.

Preheat broiler to high; remove dish while broiler preheats.  Broil 3 minutes or until top is browned and just set.  Let stand 5 minutes.

Note:   I did not have to broil the casserole because it browned nicely; though it took a little longer in the oven to set the center.

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