gluten free — Page 10

maple pumpkin pots de creme

11/17/2011 By bridget

The last few times I’ve made pots de crème, in any flavor, I’ve concluded that crème brûlée in that flavor would be far superior. Because what’s better than a dish full of sinfully rich baked pudding? Sinfully rich baked pudding topped with caramel.

These custards are almost like pumpkin pie without the crust, and come to think of it, while I love flaky pie crusts on summery fruit pies, I think I could do without it for pumpkin pie. I love being able to focus on just the silky custard – or being able to snap through a layer of crackly sugar to the custard.

I have a feeling I won’t be able to get away with skipping the crust on everyone’s favorite Thanksgiving dessert, but I wonder how people would feel about me torching the entire top of the pie? It’s tempting, but I suspect brûléeing is usually reserved for individual servings for good reason. Perhaps I’d better stick with whipped cream on top of pie and make individual pumpkin pots de crème when I want a crackly burnt sugar topping.

Two years ago: Vegetarian Lasagna
Three years ago: Stuffed Sandwich Rolls

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Maple Pumpkin Pots de Crème (adapted from Gourmet via epicurious)

Serves 6

7 large egg yolks
½ teaspoon cinnamon
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon salt
1 cup heavy cream
¾ cup whole milk
¾ cup pure maple syrup
½ cup canned solid-pack pumpkin

1. Adjust a rack to the middle position and heat the oven to 300 degrees. Line a 9 by 13 inch Pyrex pan with a dish towel. Arrange six 5-ounce ramekins in the pan. Bring about 2 quarts of water to a boil. In a large bowl, whisk together the yolks, cinnamon, nutmeg, and salt.

2. In a heavy saucepan, whisk together the cream, milk, syrup, and pumpkin; bring just to a simmer over moderate heat. Add the hot pumpkin mixture to the yolks in a slow stream, whisking constantly. Pour the custard through a fine-mesh strainer into a large measuring cup, then divide the custard among the ramekins (you may have some custard left over, depending on the size of cups).

3. Pour the boiling water into the towel-lined pan, coming about halfway up the sides of the ramekins and being careful not to splash water into the custards. Transfer the pan to the oven and bake until the custard just barely jiggles when shaken, a knife inserted in center of a custard comes out clean, and an instant-read thermometer registers 170 to 175 degrees from the center of a ramekin, 35 to 40 minutes. Transfer the custards to a rack to cool completely, then chill, covered, until cold, at least 2 hours. Serve with lightly sweetened whipped cream. (To brûlée the pots de creme, pat the custard dry, then top each ramekin with a light coating of demerara, turbinado, or a mixture of brown and granulated sugar. Use a kitchen torch to melt and brown the sugar.)

Filed Under: custard, dessert, dinner party, fall, gluten free, thanksgiving

cranberry sauce with port and dried figs

11/14/2011 By bridget

Have you ever looked at the ingredients of canned jellied cranberries? They’re exactly the same as homemade cranberry sauce: cranberries, sugar, water. The first time I made homemade cranberry sauce, I eagerly took my first bite and then…huh. It tastes exactly like the canned kind. Don’t bother making cranberry sauce from scratch if it’s because you’re expecting it to taste better than it is from the can.

But there are other reasons to make it from scratch. The first is that it’s fun. Raw cranberries are neat, pucker-inducing and hard and dry. Then when you cook them, they pop. It only takes 15 minutes and can be done up to a week in advance, so why not spend a few minutes playing with your food?

The other reason is that you can play around with flavors, personalizing the sauce. Orange is the most common addition and after doing that for several years, I was ready for more experimentation. Sweet port wine and balsamic vinegar seemed like they would complement the tart cranberries perfectly.

Even with all of the extra flavors in this – port, balsamic vinegar, figs, rosemary, black pepper, cinnamon – it didn’t taste so different from the stuff in the can. It had a warmer tone to it, and I liked the crunch of the fig seeds. But everyone would have been just fine with the canned stuff too. And that’s okay, because the few minutes I spent making this cranberry sauce were well spent just for the fun of it.

Two years ago: African Pineapple Peanut Stew
Three years ago: Pumpkin Goat Cheese Ravioli

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Cranberry Sauce with Port and Dried Figs (adapted from Bon Appétit via epicurious)

At first, I served this as you see it here, but for the leftovers, I put the sauce through a food mill to separate the skins, and I much prefer the smoother version.

1½ cups ruby Port
¼ cup balsamic vinegar
¼ cup (1.75 ounces) packed brown sugar
8 dried black Mission figs, stemmed, chopped
1 6-inch-long sprig fresh rosemary
1 3-inch cinnamon stick
¼ teaspoon ground black pepper
1 12-ounce bag fresh cranberries
¾ cup (5.25 ounces) granulated sugar

Combine the port, vinegar, brown sugar, figs, rosemary, cinnamon, and pepper in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat to low and simmer 10 minutes. Discard the rosemary and cinnamon. Mix in the cranberries and granulated sugar. Cook over medium heat until the liquid is slightly reduced and the berries burst, stirring occasionally, about 6 minutes. Transfer the sauce to a bowl; chill until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)

Filed Under: alcohol, dinner party, fall, fruit, gluten free, side dish, thanksgiving

cauliflower with mustard-lemon butter

11/13/2011 By bridget

While you don’t want to serve plain steamed vegetables on Thanksgiving, maybe not every dish needs to be drowned in cream, you know? These cauliflower have enough flavor from spicy mustard and tart lemon to stand up to the rich foods at Thanksgiving, but they’re also light enough to serve with any weeknight chicken dish.

It’s almost too simple to provide a recipe for, as this is nothing more than roasted cauliflower topped with mustardy, lemony butter. Fortunately, that means it’s easy. Whether you’re making this for a busy holiday or on a busy weeknight, the cauliflower can be chopped in advance and the flavorings can be mixed. That means it takes even less time to make than green bean casserole – but it tastes a lot better and has a fraction of the calories.

Two years ago: Pumpkin Biscotti
Three years ago: Bourbon Pumpkin Cheesecake

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Cauliflower with Mustard-Lemon Butter (adapted from Bon Appétit via epicurious)

6 servings

If you aren’t a fan of cauliflower, I don’t see any reason that this method wouldn’t work just as well with broccoli or Brussels sprouts.

1 small head of cauliflower (about 1¾ pounds), cut into 1-inch florets
1 teaspoon kosher salt
2 tablespoons butter
2 tablespoons fresh lemon juice
4 teaspoons Dijon mustard
1 teaspoon finely grated lemon peel
1 tablespoon chopped fresh parsley

1. Heat the oven to 400 degrees. Arrange the cauliflower in a single layer on the prepared baking sheet; sprinkle with salt. Roast until the cauliflower is slightly softened, about 15 minutes.

2. Meanwhile, melt the butter in a small saucepan over medium heat. Whisk in the lemon juice, mustard, and lemon peel.

3. Scrape the mustard-lemon butter evenly over the cauliflower; toss to evenly coat the cauliflower and roast until crisp-tender, about 10 minutes longer. Transfer the cauliflower to a serving dish; sprinkle with parsley and serve warm.

Filed Under: citrus, dinner party, gluten free, thanksgiving, vegetables

yukon gold and sweet potato gratin

11/11/2011 By bridget

This is not the potato dish I made for my big Thanksgiving meal last year. Last year, I made a potato and wild mushroom gratin, which followed my goal of including more vegetables in the meal. This gratin doesn’t fit that theme.

Here’s the thing though: I cannot remember anything about that dish. I don’t remember it being bad, at least, but I don’t remember how good it was. Maybe there were too many mushrooms? I don’t know.

I only made this Yukon gold and sweet potato gratin last week, but even if it had been last year, I know I would remember it. Potatoes baked in herby cream sauce and topped with nutty cheese are usually a hit, but adding sweet potatoes to the mixture makes it even better. I can’t guarantee the same thing for adding wild mushrooms to potato gratin.

One year ago: Green Chile Mayonnaise
Two years ago: Wheat Berries with Caramelized Onions, Feta, and Lentils
Three years ago: Bacon-Wrapped Pork Tenderloin Medallions

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Yukon Gold and Sweet Potato Gratin (adapted from Bon Appétit via epicurious)

8 servings

1½ pounds medium Yukon Gold potatoes, peeled, sliced ⅛-inch thick
1½ pounds medium red-skinned sweet potatoes (yams), peeled, sliced ⅛-inch thick
1 cup heavy cream
1 cup whole milk
2 tablespoons butter
2 garlic cloves, minced
2 tablespoons minced fresh thyme
1½ teaspoons salt
¾ teaspoon black pepper
1¼ cups (5 ounces) coarsely grated Gruyére cheese

2. Heat the oven to 400 degrees. In a small saucepan, combine the cream, milk, butter, and garlic; bring to simmer. Remove from the heat.

2. Butter a 13x9x2-inch glass baking dish. Evenly spread half of the potatoes on the bottom of the dish. Top with half of the thyme, salt, pepper, and cheese. Repeat the layering with the remaining potatoes, salt, pepper, and cheese. Pour the cream mixture over the gratin, pressing lightly to submerge the potato mixture as much as possible. (Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.)

3. Cover the gratin tightly with foil. Bake 30 minutes. Uncover and continue baking until the top of the gratin is golden and most of the liquid is absorbed, about 25 minutes longer. Let stand 10 minutes before serving.

Filed Under: fall, gluten free, potatoes, thanksgiving, vegetarian

glazed pecans

11/05/2011 By bridget

One of the hardest parts of making a full Thanksgiving dinner for two is dealing with the ridiculous amounts of food. Probably I could have made a course or two less than what people make for a huge group, right? But that would be too easy. I have to go the other direction and make every single course I would make for a crowd.

If family and friends were coming over, I would want casual snacks set out to munch on while people sip their wine and wait for the appetizers to cool. With only the two of us, these little pecans were supposed to hold us over between breakfast and the big eating part of the day, but instead they became irresistible little nibbles whenever the pecan bowl was in sight.

I was surprised by just how much I enjoyed these, because pecans aren’t one of my favorite nuts. I think of them as bitter, but once they were coated in a sweet herby glaze, the nut itself seemed almost meaty. Now I know that sharing them with a crowd is actually a bad idea – because I want them all for myself.

Two years ago: Cranberry Orange Scones
Three years ago: Chickpea and Butternut Squash Salad

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Rosemary and Thyme Candied Pecans (adapted from Seven Spoons)

Makes 8 servings

I bought demerara sugar just for this recipe and have found other uses for it, but if you don’t want to buy it, I’m sure brown sugar would work just fine.

2 tablespoons unsalted butter
¼ cup maple syrup
2 tablespoons demerara sugar
¾ teaspoon finely minced fresh thyme
½ teaspoon finely minced fresh rosemary
¼ teaspoon cayenne
Scant ⅛ teaspoon ground cinnamon
1 teaspoon coarse salt
1 pound pecan halves

1. Heat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat.

2. In a large saucepan over medium heat, melt the butter, then add the maple syrup and the sugar. Remove the pan from the heat and stir in the herbs, spices, and salt. Add the pecans to the butter mixture; stir to coat. Spread the nuts in a single layer on the prepared pan.

3. Bake, turning occasionally, until the nuts are glazed, shiny, and deep golden, around 15 minutes.
Cool completely, then store in an airtight container.

Filed Under: appetizers, candy, dinner party, fall, gluten free, nuts, vegetarian

butternut squash risotto

10/27/2011 By bridget

The first time I made this risotto, all the smoke from the chicken I was roasting set off the fire alarm in my apartment building. Everyone had to go stand outside in the cold (this is back when I lived somewhere where it actually got cold), but I didn’t want to leave the stove because I needed to stir my risotto! So Dave was the one who had to go confess to everyone that the alarm was my fault. He loved that.

And I loved this risotto. It isn’t nearly as rich as the pumpkin risotto I made a couple years ago; that one has twice the cooking fat and a generous dollop of mascarpone. All that cheese mutes the flavor of the squash, and squash is what I want to highlight in a squash risotto.

This recipe has a trick (it’s a Cooks Illustrated recipe; of course it has a trick) to eeking out all of the possible flavor from squash, and that’s to sauté to fibers and seeds, then use them as a base for the liquid used to cook the rice. It’s almost like making a squash broth, which is the perfect way to incorporate squash flavor into the entire risotto, not just in the chunks of squash distributed throughout the rice.

The risotto was much better than that alarm-raising chicken. It involves some annoying steps with straining the broth and of course the tedious peeling and chopping of squash, but it isn’t anything as bad as explaining to your neighbors why they have to stand out in the cold on a Sunday night.

One year ago: Pomegranate-Glazed Salmon
Two years ago: Brown Rice with Black Beans
Three years ago: Sushi Bowls

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Butternut Squash Risotto (from Cooks Illustrated)

Serves 4 as a main course and 6 as a first course

2 tablespoons olive oil
1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into ½-inch dice (about 3½ cups), seeds and fibers reserved
¾ teaspoon salt
¾ teaspoon pepper
4 cups low-sodium chicken broth
1 cup water
4 tablespoons unsalted butter
2 small onions, chopped very fine (about 1½ cups)
2 cloves garlic, minced
2 cups Arborio rice
1½ cups dry white wine
¾ cup (1½ ounces) finely grated Parmesan cheese
¼ teaspoon grated nutmeg
2 tablespoons minced fresh sage leaves

1. Heat the oil in a 12-inch skillet over medium-high heat until shimmering but not smoking. Add about 3½ cups of the squash in an even layer and cook without stirring until the squash is golden brown, 4-5 minutes; stir in ¼ teaspoon salt and ¼ teaspoon pepper. Continue to cook, stirring occasionally, until the squash is tender and browned, about five minutes longer. Transfer the squash to a small bowl and set aside.

2. Return the skillet to medium heat; add the reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up the fibers, until lightly browned, about 4 minutes. Transfer to a large saucepan and add the chicken broth and water; cover the saucepan and bring the mixture to a simmer over high heat, then reduce the heat to medium-low to maintain a bare simmer.

3. Melt 3 tablespoons of butter in the now-empty skillet over medium heat; when the foaming subsides, add the onions, garlic, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Cook, stirring occasionally, until the onions are softened, 4 to 5 minutes. Add the rice to the skillet and cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes. Add the wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.

4. Meanwhile, strain the hot broth through a fine-mesh strainer set over a medium bowl, pressing on the solids to extract as much liquid as possible. Return the strained broth to the saucepan and discard the solids in the strainer; cover the saucepan and set over low heat to keep the broth hot.

5. When the wine is fully absorbed, add 3 cups of the hot broth and half of the reserved squash to the rice. Simmer, stirring every 3 to 4 minutes, until the liquid is absorbed and the bottom of the pan is almost dry, about 12 minutes.

6. Stir in about ½ cup of hot broth and cook, stirring constantly, until absorbed, about 2 minutes; repeat with additional broth 2 or 3 more times, until the rice is al dente. Off the heat, stir in the remaining tablespoon of butter, the Parmesan, sage, and nutmeg. Gently fold in the remaining cooked squash. If desired, add an additional ¼ cup of broth to loosen the texture of the risotto. Serve immediately.

Filed Under: cheese, fall, gluten free, italian, rice, vegetables

smoked salmon mousse

10/13/2011 By bridget

Having friends with kids when you don’t have kids is tricky. I appreciate being invited to their house for dinner, but I’m not sure how best to reciprocate, especially with people who don’t have family in the area to be built-in babysitters. One solution a friend and I came up with is to have dinner at her house, but split the cooking. That way, we all get to hang out, she doesn’t have to do all of the hostess work, I get to cook, and the kids can still go to bed at their normal time and place.

The last time we did this, we decided to each make a few small dishes rather than one big meal. I had lots of ideas, but nearly all of them were based on carbs, like green chile fettuccine alfredo (which I did make), empanadas, crostini, and California rolls. I settled on cucumber slices to replace the bread in crostini, not to mention add some vegetables to the menu.

Salty smoked salmon is perfect with watery cucumber. Piping stars on the slices is so pretty, and what’s more, the mousse is extremely easy to make – it’s nothing more than blending a few ingredients together in the food processor. With these little bites, I didn’t miss carbs one bit. In fact, the only people who didn’t like these were the kids.

One year ago: Roasted Vegetable Bean Soup
Two years ago: Applesauce Snack Cake
Three years ago: Spinach Artichoke and Red Pepper Strata

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Smoked Salmon Mousse (adapted from Annie’s Eats and allrecipes)

Makes about 25 appetizers

3 ounces smoked salmon
4 ounces cream cheese, softened
1 teaspoon lemon juice
1 teaspoon fresh minced dill
Black pepper

Place the smoked salmon in a blender or food processor; blend until smooth. Add the remaining ingredients and blend to desired consistency. To serve, pipe the mousse onto cucumbers slices or crackers, or serve as a dip.

Filed Under: appetizers, dips, gluten free, seafood

prosecco raspberry gelee

08/31/2011 By bridget

One New Year’s Eve, I was standing in line at the grocery store buying sushi rice (because I had a very exciting evening of cooking ahead of me to ring in the new year), when I heard the person behind me tell someone on her cell phone, “I’m buying vodka…and Grandma got the good jello!”

The advantage of only making a half recipe – half a bottle of champagne to use up!

What, I wonder, is the “good jello”? Jell-o brand, and not store brand? I assure you that the two will make equally gag-worthy but redeemingly drunk-making jello shots.

I think I have found my own good jello, and it involves, as all good things must, bubbly wine. Not precisely prosecco, because apparently that Italian sparkling wine isn’t available in my area, but I’m sure my favorite New Mexico champagne will work just as well.

And good wine is key here, because very little is done to it. It’s mixed with raspberries, of course, and solidified, and slightly sweetened, and that’s it. In the end, it’s a dessert that tastes almost exactly like champagne with fruit, and the best part is that it even keeps its fizz. It keeps its buzz too, as I accidentally learned on a pleasant Sunday afternoon. I wouldn’t call this a jello shot, but it’s definitely good jello.

One year ago: Whole Wheat Bagels
Two years ago: Quick Baking Powder Pizza Crust
Three years ago: Eclairs

printer friendly recipe
Prosecco Raspberry Gelée (from Bon Appétit)

Mixing fresh raspberries with sugar doesn’t do much if you don’t cut or crush them, but just go with it. You’ll end up breaking them up slightly when you mix them with the rest of the ingredients, which will tint your gelée a pretty blush color.

I might add a couple tablespoons more sugar next time, just to make this feel more like dessert and less like a glass of wine that happens to be solid(ish).

I did use the orange-flower water, and I recommend it if you have it.

2 cups (9 ounces) fresh raspberries
¾ cup plus 2 tablespoons sugar, divided
2 tablespoons fresh lemon juice, divided
1 750-ml chilled bottle Prosecco (Italian sparkling wine), divided
3½ teaspoon unflavored gelatin (measured from two 1/4-ounce envelopes)
¾ teaspoon orange-flower water (optional)

1. Place the raspberries, ¼ cup sugar, and 1 tablespoon lemon juice in a medium bowl; toss gently to combine. Let stand at room temperature until the raspberries release their juices, tossing occasionally, 20-30 minutes.

2. Place ½ cup Prosecco in a small bowl. Sprinkle the gelatin over it and let stand 5 minutes to soften. Bring 1 cup Prosecco to a boil with the remaining ½ cup plus 2 tablespoons sugar, stirring until the sugar is dissolved. Remove from the heat; add the gelatin mixture and stir until dissolved.

3. Transfer the gelatin mixture to a large pitcher. Add the raspberries with their juices, the remaining Prosecco, the remaining 1 tablespoon lemon juice, and orange-flower water (if using), stirring to dissolve any sugar.

4. Using a slotted spoon, divide the raspberries equally among coupe glasses or other small wide shallow glasses or cups. Divide the Prosecco mixture equally among the glasses, about ¾ cup per glass. Chill gelée until firm, about 3 hours. (Gelées can be made up to 2 days ahead. Cover and keep chilled.)

Filed Under: alcohol, citrus, dessert, french, fruit, gluten free

blueberry barbecue salmon

08/28/2011 By bridget

Dave and I sometimes go to lunch at a little coffeehouse that used to have only one sandwich option each day. There was no pattern to which sandwich would be available when, so we would just cross our fingers for reubens or the turkey pesto panini. It’s fortunate that neither of us is picky, but there was one sandwich I got there that I disliked – tuna salad with chunks of apples.

I’m working my way around to sweet and savory combinations, and thinly sliced apple on a sandwich with cheddar and turkey sounds appealingly crisp and sweet. I like applesauce with pork. But I could not wrap my mind around chunks of apple in tuna salad, so, like a picky little brat, I picked them all out.

And yet blueberries in barbecue sauce sounds like a perfect match. Barbecue sauce is a mix of tangy, spicy, and sweet flavors, so why not throw some fruit into the mix to add to the sweet balance. I had never eaten salmon with barbecue sauce, but salmon is so rich and meaty that it’s a perfect match.

In the end, I could hardly taste the blueberry anyway, although the barbecue sauce was a particularly vibrant shade of purple. Maybe that means this wasn’t a true test of my sweet plus savory acceptance, but I still think it’s one step closer. Just don’t give me one of those chicken salads with grapes in it.

Housekeeping: If you’re reading this through a feed reader like Google Reader, you’re missing out on my brand new design! Click on over to check it out. I’ve also added a couple of new pages – a long overdue list of my favorite food blogs and a few notes on how I approach recipe writing and categorizing. Finally, I’ve created a Facebook page for The Way the Cookie Crumbles, because apparently between this blog, Twitter, and at least half of my personal conversations, I wasn’t getting enough avenues to talk about food.

One year ago: Penne alla Vodka
Two years ago: Amaretto Cheesecake
Three years ago: Mashed Potatoes with Kale

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Blueberry Barbecue Salmon (adapted from How Sweet It Is via Pink Parsley)

Serves 4

4 (6-oz) salmon fillets, skin on
kosher salt and freshly ground pepper
1 teaspoon olive oil
1 shallot, minced
1 clove garlic
pinch red pepper flakes
½ cup fresh blueberries, rinsed and patted dry
⅓ cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce

1. Prepare the grill to its highest setting. Pat the salmon dry and season it liberally with salt and pepper.

2. In a small saucepan, heat the oil over medium heat. Add the shallots and cook, stirring occasionally, until just starting to brown around the edges, stirring occasionally. Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Reduce the heat to medium-low, add the blueberries, and cook until they begin to soften and burst, about 10 minutes. Use the back of a spoon to mash them, then add the ketchup, vinegars, brown sugar, mustard, and Worcestershire sauce. Whisk well to combine and break up the blueberries, then increase the heat to medium. Stirring often, cook until the mixture begins to bubble, then lower the heat to medium low. Continue to cook, stirring frequently, until the sauce has thickened, another 10-20 minutes. The sauce will be thicker and clumpier than traditional barbecue sauce.

3. Use a paper towel and tongs to oil the grates of the grill well, then lay the salmon, flesh-side-down, on the grill. Cook 5 minutes, then carefully flip. Brush the salmon with half the barbecue sauce, then cook an additional 3-5 minutes, or until it is mostly cooked through but still pink in the center. Remove from grill, brush with the remaining sauce, and serve.

Filed Under: fruit, gluten free, grilling, seafood, summer

sweet corn hash

08/21/2011 By bridget

I went to the local farmer’s market for the first time in over a year this morning and was sadly reminded why I hadn’t gone to the local farmer’s market for over a year. Apparently a farmer to the locals is someone who makes little crafts, not someone who grows stuff. The only vegetable for sale was zucchini, and we already have plenty of that.

So I’ve been buying my summer corn at the grocery store, which just seems wrong, doesn’t it? Ears of corn should be bought out of the back of a truck on the side of the road. That doesn’t seem to be an option here, but it would be a shame to go the whole summer without eating corn just because I can’t find a local vendor selling it.

It doesn’t take much more than the word “hash” to get me excited about a recipe. It’s hard to go wrong with a dish based on browned potatoes topped with eggs. Buying corn at the grocery store instead of the farmers market might not feel as satisfying, but it works just fine, especially once the corn is mixed with lightly caramelized onions, browned potatoes, and crisp bacon.

One year ago: Whole Wheat Challah
Two years ago: Potato Tomato Tart
Three years ago: Fruit Bruschetta

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Sweet Corn Hash (adapted from Joy the Baker)

Serves 4

Joy roasted her potatoes, but I thought it would be easier to brown them in the skillet with the rest of the ingredients. She also adds butter at the end to increase the richness of the dish, but I figured a couple slices of bacon would have the same affect, while contributing great flavor of its own.

We also stirred in some chopped roasted green chile, because ‘tis the season.

4 slices bacon, chopped
4 medium red potatoes, cubed
1 onion, chopped
4 ears corn, kernels removed
¼ cup parsley, minced
salt and ground black pepper
4 eggs

1. In a large nonstick skillet over medium heat, cook the bacon until almost crisp. While the bacon cooks, put the potatoes in a medium microwave-safe bowl; spoon a couple teaspoons of rendered bacon fat from the skillet into the bowl; stir. Cover the potatoes loosely and microwave on high for 3 minutes, stirring twice.

2. Add the onions and potatoes to the skillet with the bacon; cook, stirring occasionally, until browned, about 8 minutes. Stir in the corn and most of the parsley. Lower the heat to medium-low. Using the back of a spoon, create 4 wells in the hash. Break one egg into each well; season with salt and pepper. Cover the pan and cook, without stirring, until the white is set, about 8 minutes. Garnish with the remaining parsley; serve immediately.

Filed Under: breakfast, eggs, gluten free, one pot meal, pork, potatoes, summer, vegetables