Breakfast at HillHouse Farms
From Ron
One of the main keys to making an astounding meal is attention. My mom used to say, "If you can read, you can cook."Though I do not entirely agree; reading is important, but paying attention is more likely to give your culinary creations the extra touch. First, you need to pay attention to the way foods taste. Then you have to pay attention to what works and what doesn't (this is assisted by a good memory or the habit of journaling) but finally you must pay attention to your intuition and your heart. Sometimes think of cooking as the ultimate performance art. There is the preparation, the performance, the showmanship, and the response. And when your audience eats your creation, umms and ahhhs, it is the greatest compliment. When they go back for more it is like calling for an encore. The gratification is much more immediate than playing music, painting or writing.
Here are a couple of recipes that I have recently made classics at HillHouse Farms. I found them on the WilliamsSonma.com site. There are a surprising number of good ideas there. Another great recipe source is CooksIllustrated.com
Note: The Breakfast Tart is great cold. I actually think I like it better when it sits around for a little while. Also, I have make this with 2 whipped eggs (add a pinch of salt, pepper and dill) poured over the tart after 14 min rather than the sunny side up eggs – it is actually my favorite way to serve it.
Rösti
A cross between a potato latke and hash browns, rösti is a fried potato dish from Switzerland. While it originated as a farmer's breakfast item in the Swiss canton of Bern, it is now eaten all over the country at any time of day, often as an accompaniment to other dishes. While basic rösti (ROOSH-tee) is made solely with grated potatoes, regional variations call for such additions as cheese, bacon, onions, fresh herbs and even apples. When prepared in our frittata pan, the rösti emerges golden brown and crisp on both sides.
Ingredients:
1 lb. Yukon Gold potatoes, peeled and shredded
1 3/4 tsp. all-purpose flour
1/2 tsp. salt
3 oz. Gruyère cheese, shredded
1 bunch green onions, white and light green portions thinly
sliced, and dark green portion thinly sliced for garnish
Freshly ground pepper, to taste
4 Tbs. (1/2 stick) unsalted butter
Directions:
Put the potatoes in a large bowl, add cold water to cover and soak for 5 minutes. Drain the potatoes in a colander, then rinse under running water and drain again. Lay a clean kitchen towel over a bowl, place the potatoes in the towel and wring out as much moisture as possible. Transfer the potatoes to a clean bowl. Add the flour, salt, cheese, and the white and light green portions of the onions and stir to combine. Season with pepper.
In the deep half of a frittata pan over medium heat, melt 2 Tbs. of the butter. Add the potato mixture in an even layer. Place the shallow half of the frittata pan upside down on top of the deep pan. Cook, covered, until the potatoes are tender and the underside is well browned and crisp, about 10 minutes.
Remove the shallow pan, set it over medium heat and melt the remaining 2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the rösti into the shallow pan. Set over medium heat and cook, covered, until the other side is well browned and crisp, about 9 minutes.
Remove the pan from the heat and let the rösti stand for 3 minutes, then slide it onto a serving plate. Garnish with the green portions of the onions and cut into wedges. Serves 4.
Williams-Sonoma Kitchen
Breakfast Tart
Inspired by the hearty cuisine of Europe's alpine regions, our savory breakfast tart features nutty Gruyère cheese and smoky bacon. This combination is sure to satify appetites invigorated by cold winter weather.
Ingredients:
1 sheet puff pastry dough
1 egg, lightly beaten with 1 tsp. water
3 oz. crème fraîche
2 oz. shredded Gruyère cheese
Salt and freshly ground pepper, to taste
8 bacon slices, cooked until crisp
3 eggs
10 fresh chives, cut on the bias into 1/2-inch lengths
Directions:
Thaw the puff pastry dough according to the package instructions.
Preheat an oven to 425°F. Lightly grease a baking sheet.
On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and cut into a 10-by-8-inch rectangle. Place the pastry on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.
In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.
Spread the crème fraîche mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.
Remove the baking sheet from the oven and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them 2 inches apart. Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.
Transfer the tart to a platter, garnish with the chives and serve immediately. Serves 4.
Williams-Sonoma Kitchen
Substitutions & Calories
For the Breakfast Tart, I have substituted turkey bacon for those who avoid pork. As a matter of fact the calories count per a 1/8 tart piece is 117 when you use turkey bacon, regular bacon is a little lower.
We make Crème fraîche on the farm. When I run out I sometimes use our sour cream. I have noticed that mascarpone cheese is much like crème fraîche only with less liquid so I have also doctored up some by adding a bit of heavy cream.
Calorie Count for the Rösti is 1/16 of a round is only 75.
