34
|
SPRING
2015
directions...
1.
Boil 1 large pot of salted
water. Wash,peel,andgrate thepotatoes, then flashboil them for2-3minutesuntil slightlysoft.
Pour intoa strainer, rinsewithcoldwater, anddrainwell.
2.
Make the herbdressingby combining the three handfuls of fresh leafy herbswith2garlic
cloves,oliveoil, lemon juice,andsalt. Blenduntil theherbsare finelychoppedand thedressing
hasa soft runnyconsistency. Addmoreoliveoil and salt asneeded.
3.
Toss thedrainedpotatoeswithgenerous servingsof salt andpepper. Heat someoliveoil in
thebottomof a small cast iron fryingpan,when theoil ishot, sprinkle thepotatoes in so that the
bottomof thepan is covered first. Press thepotatoes down lightly and continue sprinklingon
layersofpotatoes. Keep thepanonmediumheatand let thepotatoes fry so that thebottombe-
comescrispyandbinds together. Bepatient! Flip thepotatopancakeby loosening thebottom
from thepanand turning it over ontoaplate. Add somemoreoil to thepanand slide thepan-
cakeback in tocook theother side. Allow this side tobecomecrispyand stuck together too
4.
When thepotatoes arealmost finished frying, wash theasparagus andbreak off the tough
ends. Steam them lightly forabout 5minutes.
5.
Poach theeggsbybringingasmallpotofwater toaboil. Addasplashof vinegarand reduce
the heat. Crackanegg intoa small measuring cup. Usinga spoon, createawhirlpool in the
middleof thepot andgentlypour theegg into thecenter. Allow it tocook for about 5minutes
fora soft poachedegg. Monitor the temperatureof thewater so that it doesnot start tobubble
againand tear theeggapart. Repeat for the secondegg.
6.
Cut thepotatopancake inhalf; layer eachhalf with the steamedasparagus, poachedegg,
andadollopof herbdressing. Servewith freshgreensormicrogreens. Arugula is thebest!
Serves two.
ingredients...
- 2 largepotatoes
- 2eggs
- 8-10piecesof asparagus
- 1handful of freshparsley
- 1handful of freshcilantro
- 1handful of freshdill
- 2clovesof garlic
-
1
⁄
2
-
3
⁄
4
cupoliveoil
-
1
⁄
2
lemon, juiced
- salt andpepper
- Greensormicrogreens
Eggs Bennedict
RECIPE&PHOTOS | CORYNNFOWLER
ESCARPMENT
®
epicure
To give eggs benedict a lighter,
springy feel that spans the seasons,
use a fresh herb dressing, seasonal
spring asparagus, and a potato pan-
cake as a base. Servewith a handful
of spicy garden fresh greens like
arugula or radish sprouts.
Spring
Bring
into
your kitchen
a-la Spring
