Saturday, June 23, 2012

Friends don't let Friends eat at House of Pancakes

While reading Lucky Peach Magazine I came across this amazing way to poach an egg so I decided that for $9.00 and someleftover veg I could cook up a better meal than I could buy at any "House" of something. And while the egg poaching is a little more involved than normal it certainly makes a great poached egg.
For the grocery list and cook'n instructions click"read more"

Grocery list:
2 eggs
4 slices Prosciutto
1/3 lbs spinach
2 red potatoes,diced
1 turnip, diced
1/4 red onion, diced
1/4 red pepper, diced
1 1/2 tbsp rosemary, chopped
5 cloves garlic
2 tbsp olive oil
1 tbsp butter
2 tbsp white wine
TT Chef Salt & Pepper

Tools:
Plastic wrap
Butchers twine
Chopstick or skewer
Small bowl

Wax paper
Baking sheet

Pot

Saute Pan

Instructions:

  1. Heat oven to 350 degrees.
  2. Place wax paper on a sheet pan.
  3. Layout each piece of prosciutto on wax paper.
  4. Cook in overnfor 10 minutes.
  1. Add 2 tablespoons olive oil to pan on medium heat.
  2. Add turnips and potatoes. Stir contents of pan every couple of minutes.
  3. After five minutes add pepper, onion, garlic and rosemary.
  4. Season with Chef Salt and pepper.
(this is that crazy new school technique for poached eggs i found in alucky peach mag)
  1. Bring a pot of water to a boil and reduce to a simmer.
  2. Drape plastic wrap over a bowl.
  3. Rub plastic wrap with a small amount of olive oil (this keeps the egg from sticking).
  4. Crack 1 egg into the plastic wrap.
  5. Season with chef salt and pepper.
  6. Fold ends of plastic wrap to create a balloon with the egg in it.
  7. Tie with butchers twine.
  8. Attach the loose end of twine to a chopstick or skewer.
  9. Repeat for second egg.
  10. Cook eggs for 5-6 minutes.
  11. Remove eggs when done.
  12. Add spinach to poaching water for 1 minute.
  13. Remove and squeeze out excess liquid.


Plating is easy. Spinach in the center. Egg on top ofspinach. Hashbrowns around the Spinach/Egg. Prosciutto standing up behind egg.And you are done with the chef'n so enjoy the results.

No Reservations

It's been a long time coming but Stone Broke Chef is now open for business. I took some time off for a big culinary advernture and am back and ready to blog food. I will post some old recipes and pics over the next few weeks as well as some teasers on recipes that are in the test kitchen at the moment.

So keep an eye out for lots of great food that won't destroy the budget.

Peace, Love and Mise en Place.

Stone Broke Chef

P.S. make sure to go to www.GenerosityFeeds.org to see what my adventure was.