4 Yukon Gold Potatoes
Note: I have made this a few times and the type of potato really does matter.
7 tablespoons unsalted butter
Kosher salt and freshly ground black pepper.
1. Peel the potatoes and place them in a large pot of cold water. Set over high heat and bring to a boil. Reduce heat to medium high and cook until you can poke a bamboo skewer through a potato, 40 to 50 minutes, being careful not to overcook. Drain and set aside to cool and dry completely, preferably overnight in the refrigerator. (over night seems to be best. That way when you wake up to make breakfast they are ready to go already.)
2. Meanwhile, clarify the butter by melting it in a small saucepan over medium heat. When foam forms, use a spoon to remove and discard it. Cook, skimming, until the butter stops bubbling. Take care not to brown it. Strain through a fine sieve or cheesecloth and reserve. You should have about 5 tablespoons.
Note: you could use vegetable oil instead of clarified butter but the flavor is not going to be as good. I actually just clarify a bunch of butter and keep it in a little Tupperware container in the fridge. It will last even longer than unclarified butter and is great to have on hand.
3. Heat a cast-iron or heavy-bottomed pan over medium-high heat. Grate the potatoes on the large side of a box grater into a medium bowl. Season with salt and pepper and mix lightly. Add 3 tablespoons clarified butter to pan, swirl until it begins to melt and add the shredded potatoes. Cook until golden brown and crusted on the bottom, almost (but not quite) burned in parts, about 15 minutes.
Note: Don't be afraid to let it cook. It will be almost burnt but it will also be delicious.
2 cups old-fashioned oats1. Combine the oats and 2 cups of the buttermilk in a medium bowl. Cover with plastic wrap and refrigerate overnight. (I only refrigerated for about 2 hours, but it was still delicious)
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisk the remaining ½ cup buttermilk, the eggs, and then the butter into the oat mixture. Fold the flour mixture into the batter.
3. Brush a large nonstick skillet or griddle with vegetable oil; heat over medium heat. Spoon scant ¼ cups of the batter onto the pan. Cook until the sides of the pancakes start to look dry and the bottom is golden brown, 2-3 minutes. Flip, then continue to cook until the second side is also golden brown, about 2 minutes. Repeat with the remaining pancakes, adjusting the heat if necessary. If you’d like, you can keep the pancakes in a 200 degree oven on a cooling rack set over a baking sheet until the whole batch is cooked.
Enjoy!
-richard-
Combine the soy milk, juice, banana, strawberries, blueberries, and the raspberries in the carafe of a blender. Cover and refrigerate overnight or up to 8 hours.
In the morning, or when the fruit is partially thawed, put the carafe on the base of the blender, start at the lowest speed and slowly accelerate to medium, until you achieve a vortex. Blend on medium for 1 minute. Increase the speed to high and blend for an additional minute. Serve immediately.
Tips: We did not leave the fruit overnight to thaw. We simply put it all in the blender when we got up, went and got ready and 30 min. later it was ready to blend and drink before we hit the road to start the day.
Heat oven to 350 degrees.
Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.
Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.
Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.
In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.
Bon Apetit!
Richard and I had been hearing the hype about this place for months. And after a failed attempt to eat dinner here a few months ago (perhaps if we had actually looked at their website we would have realized that they aren't open on Mondays, but we tend to make last minute decisions in the car) we finally made it.
It's about time we got back into this blogging thing...
Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger (about 2 hours).
and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep br
own and an instant-read thermometer inserted into the center registers 205-210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
