Easter Breakfast at the Public Home:Poached Eggs and Tomato on Potato Pancakes1/2 cup chopped onion
1-1/2 cups coarsely grated, peeled baking potatoes (about 1 1/2 large potatoes)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 slices of lean bacon, chopped
4 large eggs
4 (1/4-inch thick) slices of tomatoes
Garlic
Basil Hollandaise (see recipe below)
4 basil sprigs (garnish )
In a large bowl, combine the onion, grated potatoes, salt, pepper, garlic and bacon. For each pancake, spread 1/2 cup of mixture on a hot oiled grill or skillet, keeping pancakes two inches apart. Cook over low heat, undisturbed, for 20 minutes. Increase heat to medium and cook the pancakes for an additional 5 to 10 minutes or until the undersides are browned. Turn the pancakes and cook them another 10 minutes. NOTE: The pancakes may be kept warm in a preheated 250° F oven for up to 30 minutes while you poach the eggs.
To poach eggs: Use a pan that is at least 3 inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. To prevent sticking, grease the pan with a little oil before filling with water. Bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). Break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving.
To serve, arrange the potato pancakes on heated serving plates, top each one with a tomato slice, and then top each tomato with a hot poached egg. Spoon some of the Basil Hollandaise over the eggs. Garnish with the basil sprigs and serve.
Makes 4 servings.
Basil Hollandaise:
1/2 cup unsalted butter
2 large egg yolks
4 teaspoons fresh lemon juice
2 teaspoons Dijon-style mustard
1 cup packed basil leaves
Salt and freshly ground pepper to taste
In a small saucepan over medium heat, melt the butter and keep it warm. In a blender or food processor blend the egg yolks, lemon juice, mustard and basil leaves for 5 seconds. With the motor running add the melted butter in a stream and season with salt and pepper.
Easter Dinner:
Crown Roast of Lamb (our traditional Easter Meal) 2 racks of lamb that your butcher has cut most fat from & tied into a
crown roast
1 med. onion, diced sm.
1 lg. carrot, diced sm.
1 stalk celery, diced sm.
1 (12 oz.) can beef stock or 2 cubes beef bouillon
2 tbsp. flour
Salt
Pepper
Garlic powder
Onion powder
Few ounces red wine
2 tbsp. oil
1. Preheat oven to 450 degrees.
2. Sprinkle roast inside and out with salt, pepper, garlic powder and onion powder.
3. Insert a meat thermometer into the thickest part of the meat without letting it touch any bone.
4. Place 1/2 of the diced onion, carrot and celery in the bottom of a roasting pan.
5. Place the roast on top of the diced vegetables in the roasting pan.
6. Cover the tips of the rib bones with foil to prevent burning.
7. Place the roast in the hot oven and immediately reduce the temperature to 350 degrees.
8. Saute the remaining 1/2 vegetables in the oil until lightly brown.
9. Add can of beef stock or bouillon cubes and appropriate amount of water. Allow this liquid to simmer slowly until it reduces by 1/2.
10. When the roast is cooked, remove from oven. The internal temperature of the roast will be 135 degrees for rare, 155 degrees for medium or 165 degrees for well done. The meat will cook for approximately 20 to 25 minutes per pound for medium.
11. Now that the roast has been removed from the oven, put it aside to rest and quickly complete the pan gravy.
12. Pour off all but 2 tablespoons fat drippings from the roasting pan. Heat the 2 tablespoons drippings in a saucepan.
13. Add the flour to the drippings and cook, while stirring, until nicely browned (about 5 minutes). This is called a "Roux", and will thicken the gravy.
14. Use your third and fourth hands to heat the roasting pan on the stove top. When things get sizzling pretty well, pour in a few ounces of water and red wine to de-glaze the pan. Continue stirring until everything is loose from the pan.
15. Now strain all the liquid from the roasting pan and the other pan with the beef stock through a fine strainer.
16. Take this strained liquid and slowly mix into the roux with a wire whisk on medium heat.
17. Continue stirring the gravy while it simmers. Taste and adjust seasoning.
18. Hopefully, the gravy didn't take more than 15 minutes. That's about how long you want the meat to rest before carving.
19. Present the roast and gravy on the dinner table in the fancy serving plate and gravy boat that you received at your wedding shower. If the butcher gave you the paper frills to put on the ends of the bones, use them now.
20. Carve by slicing down along each rib bone and serve with the pan gravy on the side or mint jelly.
TOMATO CHEESE PIE
9 inch pie shell
5 med. ripe tomatoes
1/2 lb. (1/2 c.) grated cheese (use Mozzarella)
4 eggs
1/2 c. milk
1 tsp. salt
1/4 tsp. pepper
Fill pie plate with alternate layers of tomato slices and cheese. Beat eggs and milk. Stir in salt and pepper. Pour over tomato/cheese mixture. Bake at 450 degrees 15 minutes. Reduce to 325 degrees for 40 minutes until center is firm. Let stand 10 minutes before cutting. (Fresh basil sprinkled over top before baking is nice.) Serves 4-6.
Indiana Creamed Pearl Onions and Peas
2 containers (10 ounces each) pearl onions
3 tablespoons margarine or butter
3 tablespoons all-purpose flour
1/2 teaspoon caraway seeds, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups milk
½ packet of cream cheese
2 packages (10 ounces each) frozen peas, thawed
1. In 10-inch skillet, heat 1 inch water to boiling over high heat. Add onions; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until tender. Drain onions.
2. When cool enough to handle, peel onions, leaving a little of the root ends to help onions hold their shape during cooking.
3. Meanwhile, in 2-quart saucepan, melt margarine or butter over medium heat. Stir in flour, caraway seeds, salt, and pepper until blended and cook 2 minutes, stirring constantly. Gradually stir in milk and cook, stirring constantly, add cream cheese, stir until sauce thickens.
4. Return onions to skillet. Add peas and sauce and cook, stirring, until heated through. Ingredients
Soda Bread
2 cups white flour
2 cups whole wheat flour
1/2 cup sugar
2 tsp. baking soda
1 tsp. salt
4 tbsp. butter, chilled
1 cup raisins
1 1/2 cups buttermilk or plain yogurt
Directions
Heat the oven to 350 degrees. In a bowl, combine the dry ingredients.
Cut in the butter until it is pea-sized. Stir in the raisins and buttermilk or yogurt. Turn the dough onto a floured surface, knead 1 minute, and shape into a disk.
Cut an cross in the top and bake on a greased baking sheet for 45 to 50 minutes.
Makes one 8-inch-wide loaf.
Coconut Cream Pie
INGREDIENTS
3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
DIRECTIONS
In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
Top with whipped topping, and with remaining 1/4 cup of coconut.
Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
Off shopping for for Easter, I remain as always:JQP esq.
