Month: February 2011

Prosciutto and egg on toasted batard

…or, Breakfast of Champions v. 3.0. This one is the new winner because it took less than 10 minutes to make, 5 of which were spent waiting for water to boil. This is important on Saturdays, when you have to wait for a shower because […]

Vanilla Bean-Meyer Lemon Marmalade

For some, winter is the season of dour darkness, of cold feet and of carbohydrate comforts. For others, winter is the season of sunny citrus, acidic and bright. Those of us who hail from climes north of around 40Âș trend toward the former category, but […]

Roast Beef Hash

I’ve been on a bit of a comfort food trip lately. I checked out the Williams-Sonoma Comfort Food cookbook from the library, and in attempt to stave off the winter Kill Myselfs, have been cooking my way through it. Actually, I have been mostly just using it to decide what to cook and then making my own version, not actually following the recipes. But maybe I should – who knows, I could get a book and movie deal.

Over the past few nights I have made chicken and dumplings (dumpling recipe from the cookbook is simple, and a total keeper), beef Stroganoff, spaghetti Bolognese, and Meyer lemon roast chicken with mashed potatoes and roasted green beans. I also totally destroyed a bottom roast in my pressure cooker (stupid grass-fed hippie cows don’t have enough fat on them to cushion against the PSI), so instead of having lovely pink roast beef dinner, I ended up slicing half of it paper-thin and draping  it over a halved baguette with caramelized onion jus, sharp white cheddar and horseradish. Not a bad save, I guess. The other half of the hunk spent two days in the fridge just languishing in a tub of rich beef aspic, staring at me sadly. It was serendipitous that I happened upon the corned beef hash recipe in the cookbook, so I kicked things off on Saturday with this roast beef hash.

I heated up the wonderful Le Creuset griddle that Scott gave me for Christmas in 2009 (flat side up). Meanwhile, I diced up the roast beef (scraping the gorgeous beef jelly off the meat), red onion, zucchini and a bit of cooked sweet potato. I greased up my griddle with olive oil, and like a short-order cook in a diner, I got everything moving around on the flat top. I hit it all with a little paprika, thyme, salt and pepper. When it was good and crispy on the edges, I pushed it all into a pile on the back burner and fried a couple of eggs. I then draped these eggs sloppily over the hash, resulting in a broken mess, though the eggs were technically cooked perfectly (custardy yolk with a little runniness).

This was a good rib-sticky brunch, and I have managed to avoid blowing my brains out for one more week. Serve with a slice of toasted rye and a bloody Mary.

(Go ahead, spend that tax return early.)