Archive for Breakfast Recipes
Potato Pancakes with Poached Eggs and Jarlsberg Cheese Sauce
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This is perhaps the most crave inducing breakfast or brunch recipe we’ve ever seen. A carb lovers heaven, this recipe comes to us courtesy of Executive Chef Zane Holmquist from the Glitretind restaurant in the Stein Eriksen Lodge located in Park City, Utah. Last year the Glitretind won the coveted Santé Restaurant Award thanks to Chef Zane and his team, so this recipe is destined for greatness. Enjoy!
Norwegian Potato Pancakes with Poached Eggs, Jarlsberg Cheese Sauce and Cranberry Relish
Yield: 6 – 8 Servings
Ingredients:
Norwegian Idaho® Potato Pancakes
* 4 Idaho Potatoes
* ½ Small Yellow Onion
* 4 Bacon Strips
* 1 Egg White
* 1 tsp All-Purpose Flour
* 1 tsp Fresh Chives, chopped
* 1 tsp Fresh Italian Parsley, chopped
* 1 tsp Kosher Salt
* ½ tsp Fresh Ground Black Pepper
Jarlsberg Cheese Sauce
* 1 C Heavy Cream
* ¼ C Whole Milk
* 2 tsp Cornstarch
* 4 tspCold Water
* 2 C Jarlsberg Cheese, grated
* ¼ tsp Kosher Salt
* ¼ tsp White Pepper
* 1 Pinch Nutmeg, grated
Cranberry Relish
* 1 ½ C Whole Fresh Cranberries
* 1 C Granulated Sugar
* ½ Orange, zested
* 1 Pinch Kosher Salt
Directions:
Norwegian Idaho® Potato Pancake
1. Boil potatoes in salted water for 12 minutes; cool to room temperature, peel and grate.
2. Peel and dice onion.
3. Cook bacon and dice. (Onions and bacon should be diced to equal sizes.)
4. Combine potatoes, onion and bacon.
5. Half whip egg white; fold into potato mixture.
6. Mix flour, chives, parsley, salt and pepper into potato combination.
7. Be sure not to overwork; the potatoes should keep their grated texture.
8. Scoop potato mixture onto lightly oiled pancake griddle with 2 ounce scoop and cook until lightly browned on both sides; approximately 3-4 minutes per side.
Jarlsberg Cheese Sauce
1. Bring cream and milk to a simmer.
2. Mix cornstarch and water together.
3. Add cornstarch slurry to simmering milk and cream (you must bring the cream to a boil to activate the corn starch). Slowly add in grated Jarlsberg cheese, continually whipping until a smooth sauce-like consistency.
4. Add salt, white pepper and nutmeg.
5. Keep sauce warm until ready to serve.
Cranberry Relish
1. Mix cranberries, sugar, orange zest and salt together in a bowl.
2. Place in a thick-bottom saucepan; bring to a low simmer, stirring occasionally.
3. Cook for 12 minutes, or until the mixture is a jam-like consistency.
To Plate
1. Top potato pancake with 1 poached egg.
2. Add 2-3 tablespoons of cheese sauce over top the egg.
3. Garnish with 1 large tablespoon of cranberry relish.
4. Finish with chopped parsley and serve immediately.
Photo: Idaho Potato Commission
Eggs 3 Ways With Julia Child, a Vintage Chef Video
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“The egg can be your best friend if you just give it the right break” – Julia Child
This vintage Julia Child video is from 1964 and is entitled “Elegance with eggs” from her “The French Chef” series on PBS. The segment includes methods and tips for cooking eggs three ways: baked eggs, shirred eggs, and omelettes.
Julia teaches us how to make baked eggs in steamed water using ramekin cups or molded muffin tins. She places the eggs in their cups, and simmers in a pan of water on the stovetop until the bottom has just set, and finishes them in a 375 degree oven for 6-7 minutes. You may use these in any recipe as you would poached eggs, but Julia makes a gorgeous Egg Florentine recipe, see below for instructions. Read More→
The Perfect Omelette via Julia Child
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Julia Child in France
We are Julia Child obsessed this month! With the upcoming movie and reviewing her old shows on Tv, we are consumed with Julia as of late. How can an icon of the past cast a spell on a new generation of foodies and cooks? Easily, with her attitude and encouragement that we can make great food at home, fans of JC of all ages and genres are coming out of the woodwork to appreciate her teaching, even more so now than ever with the upcoming film approaching.
Food Network and Bravo Tv are you listening? We love your reality shows, but bring us back the vintage classics. Show us vintage Julia, Galloping Gourmet, the 60′s and 70′s kitchens that our parents cooked in, and help us pass on classic recipes and techniques to newer generations.
We love this simple recipe, and you cannot go wrong with it! It’s a no fail Julia Child omelette and a 30 second technique perfect for home cooks when time is limited. She is a bit rough with the eggs, but try this and trust us, it’s a super fast and easy breakfast, brunch, or dinner.
Recipe for the perfect omelette via the video:
Take a non stick pan, toss 2 eggs in a bowl and throw into it salt, pepper, beat, and add one tsp of water. Add the mixture into your pan that has been heated with 1 tsp of butter over high heat. Swirl swirl flip! Add a bit of butter and parsley for garnish, enjoy!
PS. Do you wish to impress your omelette eater friends or simply make the perfect breakfast with a baby on your hip? Learn how to simply crack the eggs with one hand. Chef John provides a tutorial that we mastered after 2 not so sober practice trials. If we can do this, surely you can too. Give this amazing egg cracking technique a try. Thank us later.
We also have a longer vintage Julia Child episode entitled “Elegance With Eggs” which demonstrates eggs 3 ways, including omelettes, baked eggs, and shirred eggs.
