The weekend is almost here! Sleep in and make something special for breakfast.
I’ve been on a hash kick ever since I started hashing leftover Thanksgiving stuffing. Heat oil, add chopped things (vegetables, bread, meat, leftovers of all kinds). Grill until browned and re-crisped. A fried or poached egg on top is optional, but highly recommended.
Here’s how I make a Fingerling Potato and Pepper Hash: Continue reading
Deb Perelman of Smitten Kitchen recently posted about The Crispy Egg. The idea originally comes from Frank Prisinzano of NYC restaurants Frank, Lil Frankie’s, Supper, and Sauce.
A crispy egg is essentially an egg fried in olive oil in a very hot cast-iron or stainless steel pan. The whites bubble and squirt everywhere and the result is the most amazing egg, with the yolk still loose and the bottom crispy. Toast (well, in my case toast AND potatoes) is the perfect vehicle for soaking up any remaining olive oil from frying.
Deb has important notes (and a video link) in her post that you need to read (and watch) before attempting The Crispy Egg. Now go, learn, and make yourself a crispy egg or two. I’m totally hooked.
I just made a batch of Smitten Kitchen’s Maple Cluster Granola. She uses an egg white in her recipe as a protein “glue” that creates wonderful clusters. Genius. Since I have a “nothing to waste” attitude, I saved the yolk and immediately made room in the freezer for my Cuisinart ice cream bowl.
As I was putting the container of fresh-baked granola away in the pantry, I re-discovered my bag of Culinary English Lavender (grown in Long Island). With lavender, a little goes a long way, so I always have what feels like an endless supply of purple buds.
And so, Honey Lavender Ice Cream.
I just got back from a trip to visit California’s Bay Area and Sierra Mountains. Lavender seems to grow wild there, and in many other places, so if you have fresh lavender accessible, skip the purchased bag and go pick some!
This ice cream smells and tastes like a delicate flower, in a good way. I am almost tempted to lather a cold honey-lavender-ice-cream-mask all over my face, but the temptation to just eat the ice cream is much greater.
(psst…since we are on the subject, have you ever tried Dr. Bronner’s Lavender soap? It’s my favorite!)
Pair the ice cream with fresh strawberries or white peaches. Or serve it over your favorite summer fruit crumble, cake, or pie.
Find more Figs in my Belly ice cream recipes and flavors in the Recipe Index.
adapted from Bakeology by Lisa, using David Lebovitz technique
I used 1% milk and one fewer yolk than the original recipe because it was convenient for me and a touch healthier, without compromising on taste or texture
Place the bowl of an ice cream maker in the freezer for at least 24 hours.
Place the milk, salt, honey and lavender in a small pot and heat, stirring with a rubber spatula, until just scalding. Turn off the heat, cover, and let the mixture infuse for one hour.
Meanwhile, place the heavy cream in a bowl and place a mesh strainer over the top. Set the bowl of heavy cream into a larger bowl. Surround the larger outside bowl with ice water.
After an hour, re-warm the milk/salt/honey/lavender mixture. Mix the egg yolks in a small bowl. Very slowly and stirring constantly with either a whisk or a rubber spatula, pour some of the milk mixture (about 1/2 cup) into the yolks. Pour this mixture back into the pot with the remaining milk mixture. Continue to cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Once thickened, pour the custard through the mesh strainer into the bowl of cream sitting in the ice water bath. Stir everything together and let it sit in the ice water bath until the ice cream base is chilled. Once chilled, refrigerate the mixture for a few hours. Churn it in the ice cream maker according to the manufacturer’s instructions.
My friend and her family generously gave me some of their surplus potatoes and home-grown herbs and onions a few days ago. When I got home, I set to work steeping an ample bunch of lemon balm leaves with lemon verbena tea bags to make a pitcher of iced tea. Then, I graced my kitchen with cilantro-studded home fries.
When I lived in the Bay Area, I used to be okay with battling the crowds and going out for a big weekend brunch complete with eggs, home fries, maybe a muffin, and always coffee.
Oh, New York. Why does it seem like every brunch place here serves french fries with eggs? There is the occasional potato pancake or limp hash-brown, but rarely, if ever, a home fry. Maybe I just live in the wrong part of town for home fries? If anyone out there has a good spot for New York City breakfast potatoes, let me know. Until then, you can find me in my kitchen on weekend mornings, creating what I feel is a proper weekend breakfast.
The trick to making these home fries at home is to use the microwave (if you do not have a microwave, you can boil your potatoes first). Wash the potatoes, chop the potatoes, and place the potatoes covered in the microwave. This gets them par-cooked before they hit the pan to get crispy outside and remain soft inside.
The second trick is to cook the onion separately from the potatoes and to add the onion back in at the end. Since the potatoes cook much longer than the onion, taking the onion out and then adding the onion back at the end prevents the pieces from charring.
Naturally, home fries are excellent with eggs. If the season is right, I recommend slicing some baby tomatoes in half, salting them, and mixing them in with the eggs. I scrambled my eggs, but a poached or a flipped egg with the runny yolk seeping into the potatoes is another option. If you are not into eggs, home fries + beans or home fries + fish or home fries + sausage or home fries + salad are a few of many ideas.
Sprinkle with a liberal amount of salt and pepper. Hot sauce optional.
recipe from the always reliable and lovely Smitten Kitchen
makes about 4 servings
You can use all butter, or you can use a mix of canola oil and butter. I dialed down the butter slightly compared to the original recipe. Like me, start with less, and add more if you like.
1 1/2 pounds potatoes
1 onion, chopped
3 tablespoons butter, divided (or a mix of butter and canola oil)
salt and pepper, to taste
optional: fresh cilantro
Arrange potatoes in large microwave-safe bowl or large plate, top with 1/2 tablespoon butter, and cover with another plate. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking (without removing the cover plate) to redistribute potatoes halfway through cooking.
Meanwhile, melt 1/2 tablespoon butter in large skillet (I used non-stick) over medium heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to small bowl.
Melt remaining 2 tablespoons butter (or do half butter half canola oil) in the now empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, 9 to 12 minutes (at this point, if you are making eggs to go with your potatoes, start them now). Stir in onion and salt and pepper to taste. Sprinkle with cilantro, if using.
This place is a real treat. If you are looking for a good coffee and a bite to eat in Berkeley, Bartavelle is not to be missed.
I am almost always in the mood for a thick slice of avocado toast (sprinkled with olive oil, lemon, sea salt, and marash pepper), especially when paired with a soft boiled egg. The Persian breakfast was very light and fresh and included organic lebneh, feta, cucumbers, fresh herbs, za’atar and seasonal cherry jam, served with Acme pizza bianca.
Bartavelle is located where Cafe Fanny used to be, right next to Acme Bread on San Pablo Ave. and Cedar St.
While I am nostalgic for Cafe Fanny’s poached eggs and cafe au lait in a bowl, Bartavelle is quickly filling that ache.
Figsinmybelly 