Pancetta, White Bean, and Swiss Pot Pie
Click here for the full recipe with additional photos: http://www.fullforkahead.com/2012/11/23/pancetta-white-bean-swiss-chard-pot-pies/
Now I just have to find some cute tureens to make these in!
Stuffed Cheese Buns
1 cup warm water (probably somewhere between 105º and 115º. I just get it hot from the tap. Don’t get it too hot or it will kill the yeast.)
2 tablespoons yeast
2 tablespoons sugar
2 teaspoons garlic powder
1/4 cup melted butter
1/4 cup olive oil
3 cups all-purpose flour
2 teaspoons salt
-At least 8 oz. of cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded colby and swiss for the top. I was just trying to use up all the forgotten chunks in the hidden corners of the fridge)
-A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want.
Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.
Sweet Potato Hash & Poached Eggs with Hollandaise Sauce
To serve two, this is all you need:
• 2-3 Tbsp olive oil
• 1 medium sweet potato
• 1 medium onion
• 2 cloves of garlic
• 1/2 tsp smoked paprika (chile powder also works)
• 3 Tbsp chopped, toasted pecans (optional, but awesome)
• 4 eggs
• Salt, Pepper to taste
For the (quick) Hollandaise Sauce:
• 1 egg yolk
• Splash of lemon juice
• Pinch of salt
• Pinch of smoked paprika
• 1/3 cup butter
Heat oil over medium heat in a large frying pan.
Grate sweet potato. Roughly chop onion. Mince garlic.
Give garlic and onion a head start in the pan, cooking them until golden before adding the sweet potato.
Cook until browned. Don’t stir too much or it won’t get crispy. About 20 minutes.
When sweet potato mix is almost done:
Add toasted pecans to the sweet potato hash.
While eggs are cooking:
Melt butter in small frying pan.
Whisk egg yolk, salt, smoked paprika and lemon juice together until creamy.
While whisking, slowly pour the melted butter into the mixture. It will thicken into a rich sauce.
Serve poached eggs on a bed of sweet potato hash. Generously (more than pictured above) drench plate in Hollandaise sauce. Eat.
*The easiest way to perfectly poach an egg: buy foldover sandwich bags (not the ones that ziploc shut) spray the inside of the bag with cooking spray then crack an egg into the individual bag and tie off with a twist tie. Repeat this step for how many eggs you’d like to make. Then boil a pot of water, before placing the eggs in, turn it down to a simmer and place the eggs in for 3 minutes.
thanks to my cousin, Caroline, for introducing me to this recipe!
Baked Eggs Florentine
1 thawed and drained bag of cut-leaf spinach
3 oz cream cheese
1 tbs Parmesan
2 tbs shredded mozzarella
1/2 tsp garlic powder
Microwave the mixture of spinach and cheese for 1 minute - until cheeses are melted. Roll out biscuit dough into 6″ circles and place in a greased muffin tin.
Line each muffin cup with spinach mixture, and crack one egg in each one and sprinkle with parmesan.
Bake at 425 for 17-25 minutes.