I wrote about how I earned my first tip by making this breakfast in my blog last week. What I did not say though, was that this breakfast actually came out of desperation — our car battery had been dead for a week, and of course grocery trips were suspended indefinitely.
Saturday morning, I woke up to an empty fridge. Well, not entirely empty. There was still a couple eggs left, and that was it. I turned to the freezer, and was so happy to dig out a package of thick-cut bacon and a bag of hash browns. Yay!
I was too hungry to defrost the bacon in the fridge (didn’t even have the patience to use the cold-water method). I popped the entire package in to the microwave and waited, impatiently, for a whole two minutes. As soon as the bacon is separable, I threw three slices in a pan over medium-high heat. Soon enough they started sizzling, and the kitchen was filled with a wonderful aroma. Hmm, who needs coffee to wake up?
The beauty of cooking bacon in the morning is that you get a lot of tasty bacon fat to cook with, which was what I used to transform the frozen hash browns into a tasty side. Even better, crack an egg into bacon fat and your sunny-side-up will be just as good as it can get.
I could hardly wait to put everything on a plate and have a bite. Instant gratification! I learned something here: desperation can be the best inspiration sometimes, and that simple food can (and often does) taste great. Now I just wish a fairy would make this breakfast so I could wake up to it every single day!
Thick Cut Bacon, Parsley Hash Brown, and a Sunny-Side Up Egg
From: Danti Chen
3 slices thick cut bacon
1 cup thinly sliced potato sticks (or frozen hash browns)
1 tsp chopped parsley
1/4 tsp garlic powder
1/4 tsp crushed pepper
salt and pepper to taste
Heat up a pan on high, and fry up 3 slices of bacon. Reduce the heat to medium and cook on each side for about 7 minutes.
Take about a table spoon of bacon fat, and put it in another pan on high heat. Throw in a cup of thinly sliced potato.
Add the garlic powder and crushed pepper to the potato. Sprinkle some salt and pepper on top. Add the chopped parsley.
In a separate pan, add about 1 teaspoon bacon fat, heat it up till sizzling.
Reduce the heat to medium-low and crack an extra large egg into the pan. Crack some pepper and add a pinch of salt on top. Cover, and turn off the heat. Let it sit while the potato and bacon finishes cooking, for about (15 & 14 minutes total). The egg should cook for no more than 6 minutes total with the heat off.
Francesca just had surgery yesterday and while it was a pretty low-key procedure, she was supposed to be out of commission for about a week. We had grand plans to lift her spirits and nurse her back to health, so it was a bit unsettling to find her running around the house this morning and having her drag *me* out of bed this morning. She appears to be the healthiest person in the house right now. That said, we had already promised her a special breakfast this morning so even though she’s doing a terrible job proving she deserves it, we’re committed to french toast and bacon, at least for brunch (oh how we suffer).
Right before my birthday this past spring, I spent a beautiful weekend in Dingle, Ireland also pretending I needed to get well. I was thoroughly fake-stressed, and wanted a weekend of complete relaxation to welcome my 22nd year in style so, when the impending time came, I’d be ready to face the real world head-on. I spent the weekend biking, listening to traditional Irish music, and chatting with strangers in cozy pubs, but a large portion of the credit for the weekend’s “healing” powers goes to the Goat Street Café’s French Toast with Brie and Maple syrup. I swear that no combination of flavors has ever sung so beautifully and harmoniously together – they resonate through your heart like music from a particularly good traditional music session, and with similarly strong healing powers (as long as you don’t have an actual illness). You would never think to put these musicians together, but boy can they play. So to celebrate the art of pretending to get well, we’re putting an East Coast spin with Challah French Toast with Brie and Maple Syrup – and we’re adding a trad playlist to play while you eat. Whether you’re recovering from the Tired Tuesdays or post-sleep hunger, I assure you this is just the cure you need.
And we want to know – what makes you feel better when you’re pretending to be sick? Or do you have any fun spins on traditional breakfast foods? We want to hear all about it!
It’s been almost three weeks since I graduated and it’s still barely sunk in. It’s so foreign to me, taking a day trip to New York without feeling guilty for putting off a paper, or going in the car without bringing flashcards. But it’s been an amazing few weeks. Now that I have no obligations, I get to spend as much time as I want playing with my sisters, taking pictures, playing the guitar, manning the cooking school booth at the farmers market and of course, cooking up a storm. In fact, cooking up a storm is the first thing I did when I got home, Sunday, June 6th. The moment my diploma was safely out of reach from any sisters or cousins who might want to color it in, I put on my apron and went to work on final preparations for my grad party.
The highlights of the party were the cheese table (above), and a cookie-candy bar (below) that was as much of a hit with the grown ups as with the kids. Doing tables like these isn’t hard. After the jump are some tips for doing one at your own party.
And for dinner, mom really outdid herself. Among the things she made were Salmon en Croute with dill, lemon and black pepper cream, Beef Tenderloin with Stilton Sauce and assorted grilled vegetables with herbs de provence. But perhaps the highlight was this fabulous, and foolproof, bacon-arugula quiche. It’s one of our absolute favorite things to make here at the test kitchen, and we’re very excited to share it with you. Click for the recipe!