Brussel Sprout Hash and Eggs

Brussel Sprout Hash, Bacon, Potato, Eggs

Brussel sprout hash and eggs is a delicious and healthy meal any time of day—breakfast, lunch, brunch, or dinner.  I don’t know about you, but my family and I like all-in-one meals, and this hash fits the bill perfectly. The shredded brussel sprouts are enhanced with a little bacon and diced potato to make a very tasty hash. The egg on top balances out the meal perfectly.

Ingredients:
1 – lb. brussel sprouts
1 – large red potato
2 – slices of thick-cut bacon
1/2 – cup diced red onion
1/4 – tsp. red pepper flake
1/2 – tsp. salt (or to taste)
1/2 – tsp. ground black pepper
4 – eggs

Directions:
Peel the potato and dice it into small pieces about the size of a blueberry. Finely dice the bacon and add about 1 tablespoon olive oil to a large skillet. Once the oil is heated, add the bacon and cook about 2 minutes. Next add the potatoes and diced onion. Sprinkle about 1/4 teaspoon of salt and black pepper, red pepper flakes, and stir well. Cook about 5-6 minutes until the potatoes are about half way cooked.

While the potatoes are cooking, thinly slice the brussel sprouts. Add a little more oil to the skillet if needed, then add the brussel sprouts along with the remaining salt and black pepper. Stir well, and add 1/4 cup water. Cover and cook about 10 minutes until the spouts are tender. Stir occasionally.

When the hash is ready, turn off the heat and set aside. In a small skillet, fry one egg over easy for each serving. Add a little salt and black pepper to taste.

Place a helping of hash and top off with the fried egg.

Makes four servings.

Enjoy!

Brussel Sprout Hash, Bacon, Potato, Eggs




Egg Pie

Egg Pie, Custard, Flan

Egg Pie is a cross between a custard pie and flan. It is smooth, silky, sweet, and delicious. This recipe comes from my brother-in-law, Kenny. He made it for us one Thanksgiving a few years ago. Since then it has become one of my family’s favorite pies.

It is simple to make with only five ingredients for the custard. I am using a homemade crust, but for convenience you can certainly use a ready made crust, such as Pillsbury’s pie crust that is found in the refrigerator section of the grocery store.

Ingredients for Pie Filling:
2 – eggs
1 – cup sugar
1 1/2 – tsp. Vanilla
1 – can evaporated milk
1/2 – stick butter (softened)

Ingredients for Pie Crust:
1 1/2 – sticks unsalted butter (very cold or frozen)
3 – cups all-purpose flour
1/3 – cup Crisco shortening (cold)
1 – tsp. salt
1 – tsp. Sugar
1/2 – cup ice water

Directions for Pie Crust:
Make the pie crust first, because it has to rest in the refrigerator for 30 minutes before rolling out. This recipe is from Ina Garten. It find it is full proof. It comes out perfect every time.

Using a food processor, blend the flour, salt, and sugar. Pulse it 2-3 times to incorporate the ingredients. Dice the cold butter and add it along with the Crisco shortening to the flour mixture. Pulse several times (10-12 times) to cut the butter into the flour mixture. The butter will become small pieces similar to the size of a pea.

Hold down the pulse button and gradually add the ice water. Continue pulsing until the dough forms a ball. Turn the dough out onto a floured board and knead into a smooth ball. This will take only about one minute. Wrap the dough in plastic and refrigerate for 30 minutes.

After 30 minutes, roll out the pie crust on a floured board. Roll out until it is large enough to hang over the sides of the pie plate. Press the dough down into the pie plate to take the form of the dish. You used leave about a 1/2” overhang to form into the crust. Fold the excess dough to sit on top of the pie plate edge, and using two fingers, crimp the dough together working your way around the entire pie plate to form a beautiful crust.

Set the pie crust aside while you mix the filling.

Directions for the Pie Filling:
In a mixer, cream softened butter with eggs and sugar. It will take a few minutes to get it smooth. Add the vanilla and evaporated milk and mix well. The mixture will look curdled, but don’t worry this is normal.

Pour the filling into the pie crust. Coat the edge of the crust with milk using a pastry brush.  This gives the finish product a little shine, and it also helps to prevent it from burning.

Place the pie in the center of a preheated 350° oven, and cook for about 1 hour 15 minutes.

About half way through the cooking process when the crust begins to brown, remove the pie from the oven and loosely cover the pie crust with strips of aluminum foil.  This will assure you that the crust will not burn.  Be careful and use oven mits to prevent burning yourself while putting on the foil.

Return the pie to the oven and continue cooking until golden brown.  You can test to see if it is cooked by inserting a butter knife into the center. If it comes out clean it is done.  Do not over cook it…you want the filling to be set, but soft.

Enjoy!

Egg Pie, Custard, flan

 




Frisée Lardon Salad

Frisée Salad, Bacon, Egg

Frisée Lardon Salad

Serves: 4

Frisée Lardon salad is a popular item in French Bistros and one of my favorite salads. This is a recipe from Petit Trois, Los Angeles, California that I found on the website “Bon Appétit”. It is easy to make, and delicious. If you are a fan of this salad, you will agree that it is the real deal.

Ingredients:
2 – tbls. Extra Virgin Olive Oil
4 – oz. slab bacon
1/3 – cup diced shallot
1/2 – cup red wine vinegar
4 – eggs
1 – tbls. distilled white vinegar
2 – large heads of frisée salad
Salt
White ground pepper

Directions:
Put a small pot of water on the stove to boil and add the white vinegar. In the meantime, wash the salad, cut to desired sized pieced, and let dry off.

Slice the bacon into 1/2″ strips.

Add 2 tablespoons olive oil to a large skillet. Add the bacon and cook it on high until it is crisp on the outside, but be careful not to burn it or to let it dry out. When the bacon is almost done, turn down the heat to medium and add the diced shallot.

Sauté about 2 minutes, stirring often. Turn the heat off when ready.

Now it is time to poach the eggs. I use a little trick to poach the eggs. Place a 3″ high stainless round mold into the boiling water. It should stick out above the water. Carefully add one egg into the mold, being careful not to break the yolk.

Use a slotted spoon to gather the egg white to help to form the poached egg. Let cook about 2 minutes and carefully remove the egg with the slotted spoon and place it on a plate and set aside. Continue and cook the other 3 eggs in the same manner

When the last egg is being poached return the bacon and shallots to the heat. When the temperature of the mixture starts to come up, deglaze the pan with the red wine vinegar. Add a little salt and white pepper to taste. Reduce the heat and cook about three minutes to reduce the vinegar by half. Turn off the flame and add the frisée and stir to coat all the leaves with the bacon and vinegar dressing.

Remove promptly to serving plates. Top each with a poached egg and serve immediately.

Enjoy!




Frittata with Bell Peppers and Onion

Frittata con peperoni e cipolle

Frittata is basically an Italian omelette. It can be made on the stove top or in the oven. The frittata makes a great main dish or can also be used as an appetizer. There are countless combinations of vegetables, meats, and cheeses that can be used to make the frittata flavorful, such as asparagus, spinach, mozzarella cheese, sausage, bacon, and many other options.  It also makes a good vegetarian option.

Today I am making the frittata on the stove top with bell peppers and onion, the way my mother did.  She used to make this meatless meal for us on Friday’s during Lent. Serve it with a salad and some crusty Italian bread and you have a delicious meal. I hope you enjoy it.

Ingredients:
1/2 – red bell pepper
1/2 – orange bell pepper
1/2 – medium onion
6 – whole extra-large eggs
1/4 – tsp. salt
1/8 – tsp. ground black pepper
1/4 – cup parmigiano cheese
1 – tbls. olive oil

Directions:
Slice the red and orange peppers lengthwise into 1/4″ thick slices and set aside. Peel the onion and cut it in half. Place the flat side down and make thin lengthwise slices of one-half of the onion.

Add one tablespoon olive oil to a well-seasoned 8″ iron skillet (or a non-stick skillet) and heat oil on a medium flame. Once the oil is hot, add the peppers and sauté for about 5 minutes, stirring often. Now add the onion, stir and continue to sauté the onion and peppers until they start to brown about another 5-6 minutes. Sprinkle with salt and black pepper, and stir occasionally.

In a large bowl, add 6 eggs, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Whisk the eggs thoroughly, then pour them over the peppers and onions. Make sure the egg is evenly distributed in the pan.

Sprinkle evenly, the grated parmigiano cheese over the top of the egg mixture.  Reduce the heat to medium-low and cover the skillet. Let cook about 8-10 minutes.

Run a knife or spatula around the edges of the skillet to loosen the frittata from the sides. Place the skillet lid upside down on the counter. Pick up the skillet, and with the help of the spatula, lift the frittata out and slide it onto the lid. Be very careful with the hot skillet.

Using an oven mitt, pick up the lid by the handle underneath. Now take the skillet by the handle (be sure to use an oven mitt) and turn it upside down on top of the lid.

Flip it over to return the frittata to the skillet. Return the skillet to the flame and cook about 2 minutes more.

Remove the frittata onto a round platter. It should slide out of the pan with ease. You can use the spatula to help guide it.

Serves 4 people.

Buon Appetito!