Coconut Ginger Noodles (with extras)

I've been wanting a good Coconut Ginger Noodle recipe for some time. Variations abound online, but they often contain strange ingredients, such as tomato paste, or look like a coconut-y version of Pad Thai, which is not what I was looking for, albeit more or less in the same family. I've been tinkering for a while now, and I've figured out a pretty nice recipe that can be made as a simple side dish or gussied up with shrimp and vegetables to make a full-on meal. Aside from the tedious peeling of the shrimp, if you're making it as a main course, this is very quick to make! However, the wonderful texture of using raw shrimp more than makes up for the fifteen minutes of drudgery.

Coconut Ginger Noodles

250 grams dry rice stick noodles
400 ml. coconut milk
1/4 teaspoon ground ginger
2 medium cloves garlic, crushed
3 cm fresh ginger root, grated or minced
3 - 5 kafir lime leaves (dry or fresh)
1/4 teaspoon ground lemongrass
1 red bird chile (Thai chile)
salt to taste
juice of 1 lime
1 green onion, finely sliced
pinch cayenne pepper (optional, if you want it spicier)

Bring a large pot of water to boil and have it standing by for the noodles. Don't cook them yet.

In a large skillet, over high heat, add the coconut milk, the white part of the sliced green onion, the garlic, ginger root and powder, lime leaves, lemon grass and a good pinch of salt. simmer for 5 to 7 minutes, uncovered, and allow the liquid to reduce. Taste the sauce (carefully!) and add more salt if necessary. Turn heat to medium-low and allow to continue to simmer. Add a little water if it starts looking too thick.

Drop the rice sticks into the boiling water and allow to cook for 3 minutes. While it cooks, stir the lime juice into the coconut sauce. Taste the sauce , and add a little more ginger powder, and the optional cayenne, if you like. Drain the noodles in a colander, then rinse with cold water to stop the cooking process and cool them down. Add the noodles to the coconut sauce, turn off the heat, and stir through carefully so that all of the noodles are coated with the coconut sauce. Garnish with the green part of the sliced onion.

Extras to make it a meal:

Shrimp: peel 450 g. of raw shrimp (frozen works fine, just soak them in cool water for a few minutes to loosen them up). Add to the coconut sauce just as you drop the rice sticks into their pot of boiling water. Stir them until they are pink on all sides.

Snow peas & red peppers: julienne a red bell pepper, and cut a good handful of snow peas each once on the bias. Add to the sauce at the same time as the noodles, and stir/toss through. No pre-cooking or blanching required!

Scottish Oat Bread

It's not bread in the sandwichy-way, which may be immediately noticable from the photograph. Rather, it's bread in the tea-time way, or perhaps in the ginger way. That is to say, in some ways, it bears a resemblance in taste and texture to old-fashioned, cake-style gingerbread (as opposed to gingerbread cookies), except that it doesn't contain ginger. Although, of course, you could add some.

I am aware that I am rambling.

This recipe dates back at least to the 1970s, when my mother acquired it from a friend (who was not Scottish, it should perhaps be noted) and immediately adopted it as a favourite. It may not be, in fact, Scottish, in the same way that the salad toppings we know as Russian or French dressing are not really Russian or French. Perhaps the presence of oats, or the combination of oats and molasses (although Scottish cuisine is heavier on treacle, than molasses) leads to the association.

However, the fact I have yet to see any recipe from Scotland that appears similar (with the possible exception of Broonie), does not mean that it isn't really Scottish, either. What really raises my suspicions is the fact that there is no added fat of any kind. No lard, no butter, no oil... only the naturally occurring fat in the eggs and buttermilk/yoghurt, really. Which just does not seem very Scottish, to me. Perhaps one of my kind readers can shed some light on whether this recipe does owe its heritage to Scotland or thereabouts - I encourage you to do so, as I would really like to know.

So, without further meandering, here is my mother's recipe for Scottish Oat Bread. It makes two squat loaves, stores well in fridge or freezer (or countertop, even, for about a week if it's not too warm/humid), and it makes a very tasty breakfast when toasted and lightly spread with cream cheese.

Scottish Oat Bread

2 eggs
2/3 cup blackstrap molasses
1/2 cup brown sugar
2 cups buttermilk or yoghurt
2 teaspoons baking soda
3 cups stoneground whole wheat flour
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 cup rolled oats
1/2 - 2 cups nuts or raisins (optional)

In a medium mixing bowl, beat together the eggs, molasses, sugar, and buttermilk. In another bowl, mix all of the dry ingredients - the flour, oatmeal, baking soda, baking powder, and salt. Dump the dry ingredients on top of the egg and molasses mixture, and stir gently with a wooden spoon or spatula, just to combine. About half way through the stirring, add the raisins or nuts, if you like.

Divide batter between two lightly greased or oil-spritzed regular-sized loaf pans. Bake at approximately 350 F. for 35 - 45 minutes, depending on your oven. A toothpick or cake tester should come out clean.

Serve fresh and warm with a little butter, or cold with cream cheese.

Cheddar Cheese Risotto with Sausages

Upon seeing the original recipe ("Cheddar Cheese Risotto" in Nigella Express), I couldn't help but wonder what it would be like with a few sliced up smokies in it. I think it's the use of Cheddar cheese, which is often added so haphazardly to a variety of dishes without necessarily any cultural compatibility that made me think of it. Isn't that fusion, though? Perhaps it is the common-place nature of the default Cheese of Choice in North America, placed against the exquisite, attention-demanding princess of Italian cuisine, risotto. The neon-orange of the annatto colouring can sometimes be the harbinger of ill-considered, underwhelming cooking. I won't torture you with a scalloped potato recipe I was once encountered, which involved not just Cheddar as the preeminent ingredient, but a in the form of a canned, condensed Cheddar cheese soup.

Still, I have nothing but respect for Cheddar. I tend to keep a rather well-stocked cheese shelf, and Cheddar always has a place there, and a place in my heart. This is an enormously comforting dish, friendly and accessible to even the fussiest children, I would think, who might enjoy a new name, though...Picky Picky Princess Cheesy Rice?

Here's the recipe:

Cheddar Cheese Risotto

1 tablespoon butter
1 tablespoon oil
2 baby leeks or fat spring onions
300 grams risotto rice (such as arborio)
125 ml white wine (I used white vermouth)
1/2 teaspoon Dijon mustard
1 litre hot vegetable stock
125 grams cheddar cheese, chopped (I grated mine)
2 tablespoons chopped chives

Melt the butter and sautee the leeks until softened. Add the rice and stir around for a minute or so, then add the wine and mustard. Stir until the liquid is absorbed. Begin adding the stock, one ladle at a time, stirring after each addition until the liquid has been absorbed. When the rice is just tender (about 18 - 25 minutes, depending on heat), turn off the heat and add the cheese, stirring until it melts. Garnish with chives.

I've paraphrased the directions here, but they are pretty much the same as any standard risotto. For my part, I also seared three beef smokies and then sliced them quickly, stirring into the risotto right at the end. I used spring onions, but leeks would be better. Better still, a couple of shallots, but that does step away a little from the very ordinary nature of the dish. I'd say, use them if you have them, but otherwise, use whatever oniony goodness you desire.

If it were really a white trash risotto, I expect there would be some form of crumbled potato chip on top, and it probably be made with processed cheese, and cheap beer instead of wine. Ketchup, anyone?

I may joke about this dish, but it was absolutely delicious. We served it with broccoli, to give it a little vegetable consequence, but you could easily gussy it up to your own taste. Do give this a try, whether you have picky children or not. Nigella correctly places this in her chapter entitled "Instant Calmer" and it certainly does the trick.

Rescuing the Spinach (Buffalo & Spinach Orzo)

I absolutely hate discovering that I have allowed good food to go bad in my fridge. At least a portion of my weekly cooking involves some sort of triage to make sure that anything that is on its last legs gets prioritized. Sometimes, when there are several to choose from, that means I end up in a strange Iron Chef-like competition with myself.

I like to think that I am organized. I know that it's not entirely true. I attempt to be organized, but life sometimes gets in the way. So, when I got home from work to discover that not only is the ground buffalo that I thawed (in the refrigerator) two days previously still had not been used, and the half-bunch of spinach (which I had been planning to use for a lasagna) had wilted to the very last stage of possible resuscitation, I decided that I had to make something that involved both.

However, I was also having trouble with my hands. The swelling in my right palm was still restricting movement, and a new swelling at the base of my left thumb meant that my left-handed grip was pretty unreliable. So, no opening jars or tins of tomatoes for a slam-dunk pasta sauce. I also found that I was out of basmati rice, which is my preferred, lower-glycemic rice choice for daily use. This pretty much obliterated the first couple of ideas that came to mind. Fortunately, my hands were not too swollen to preclude stirring, or I would not have attempted to cook anything.

I stripped the unusable parts from the spinach and washed the rest in cool water. Then I let it lie in a bowl full of very cold water, and started rummaging through the pantry. My mind kept returning to my relatively recent discovery that a chiffonade of spinach can brighten an entire pasta dish, and I wanted to go with that theory. I found some orzo in the cupboard, and realized what I could make: a version of a favourite side dish called Creamy Parmesan Orzo. With meat. Like, just sort of, kind of reminiscent of... a homemade hamburger helper. Or, in this case, Buffalo helper.

Buffalo & Spinach Orzo

375 grams ground buffalo
1/2 medium onion, diced
2 cloves of garlic, minced
6 mushrooms, sliced
1 cup orzo, uncooked
2.5 cups hot liquid (half chicken stock, half water)
¼ cup grated Parmesan cheese
1/4 cup half-and-half
1/2 bunch of spinach, washed and sliced into narrow ribbons
pinch of salt, to taste
fresh ground black pepper

In a large skillet, brown the buffalo meat and sliced mushrooms. Add the onion and garlic, and saute until translucent. Add the raw orzo, and stir around for a couple of minutes to get it well coated. Add the liquid, bring to the boil, reduce the heat and allow to simmer for about 10 – 15 minutes (depending on what “medium” is on your stovetop), stirring frequently. When the liquid is mostly absorbed, turn the heat off and add the cream, Parmesan, spinach, salt and pepper. Allow the spinach to wilt down into the orzo (just put the lid on for a minute or two, then stir through), and dish up with a big old spoon.

The spinach had revived considerably for its short soak in cold water, and became crisp enough to cook with (a raw or salad preparation would have been expecting a little much). All in all, for a thrown-together dinner, it was pretty tasty, and the leftovers traveled well to work the next day.

I also discovered a sort of two-handed chopping technique that allowed me to deal with the onions and garlic, although I wouldn't want to have to sustain it through more than the very small amount of chopping that I actually did. The mushrooms and the spinach were sliced with a strange, scalpel-like grip on my smallest (and therefore lightest) paring knife, which again, would not have held up for any length of time. I'm thinking of investing in a slicer of some sort, which would not have helped with the spinach, but would have made short work of the onion and mushroom elements.

So, I defeated the arthritis for another dinner, and I rescued the spinach from untimely demise. I'll get the hang of this yet.

I Think I'm Ready For Summer (Iced Tea)

Even if summer isn't quite ready for me.

In summer, I'm always fighting dehydration. Water is essential, of course, but really, a girl can only drink so much water without wanting something flavourful, not to mention wanting to be able to move about without sloshing sensations.

Sugar, however is the issue. I like real sugar. I approve of sugar, especially where the alternatives and fake sugars are concerned. I do not, however, need large quantities of it. For some reason, most summery drinks are filled to the brim with sugar, far in excess of the quantities I find desirable, or worse still, "sugar-free" sugar substitutes which may or may not lead to health problems unto themselves, while still tasting uncomfortably sweet. Juices, lemonades, iced teas, and "virgin cocktails" are all quite sweet...usually, too sweet.

In parts of the United States, one can blessedly get iced tea that has not been pre-sweetened. That does not appear to be the case in most places in Vancouver. I can, however, make my own so that at least when I return home, hot and exhausted from tripping around farmers' markets and beaches, I can drink something delicious that doesn't feel like it's going to kill me in one way or another.

Despite my crankiness above, I do like a little hint of sweetness in my iced tea. A little simple syrup, or even a couple of teaspoons dissolved in a half-cup of hot water and then added to the steeped tea as it cools does the trick nicely, and doesn't leave me feeling like I've just mainlined a candy bar. I can get it just to my taste, and just to my comfort level.

I have a couple of favourite iced tea recipes that are both easy to make and delicious, and a little unexpected. Make the tea as strong or as weak as you generally like it hot. If you like adding ice to your drinks, but don't want to dilute the flavours, make a batch of iced tea just to freeze into ice cube trays and use them in place of ordinary ice cubes.

Isis Tea

1 litre freshly brewed black tea, cooled
2 tablespoons simple syrup (equal parts sugar and water, boiled for one minute on the stove, then cooled)
1 teaspoon rosewater
Juice of half a lemon

Chill thoroughly. Serve in a tall glass, with a mint sprig

Lavender Iced Tea

1 litre freshly brewed lavender-scented black tea, cooled
2 tablespoons simple syrup
2 drops 100% pure lavender essential oil

Chill thoroughly. Shake well before serving.

I wouldn't keep either of these for longer than a few days in the fridge, due to the botanicals added, but that's not usually a problem, for me. I drink these up pretty quickly.

Basically, any tea, whether black, green, or herbal, can be made into a delicious iced tea. It just takes a little preparation to have some on hand, and a jug to keep it in.

Frittata

Now, where was I? Oh, yes. Breakfasts.

I must protest the suggestion that eggs are culinary velcro. While you can certainly add almost anything to eggs, it does pay off to make sure the flavours and textures are harmonious. My mother, otherwise an excellent cook, had an unfortunate habit of adding cooked rice, baby shrimp and green onion to scrambled eggs, and attempting to pass it off as brunch. The texture was unforgettable, and not in a good way. I do not mean to suggest that you cannot make interesting omelettes or frittatas out of your leftovers, but for goodness sake, there are limits. Sometimes, things work best if you only select one of your leftovers, and build around it.

Frittatas (frittati?) are a favourite simple breakfast. Sure, not as simple as cheese on toast, or avocado on toast (a weekday staple) but they come out of the gate rather quickly, and divide nicely into two portions. This one made use of leftover roasted asparagus, with the addition of some crisp-fried bacon, fresh thyme, and parmesan cheese that was just hanging about in the fridge. I didn't salt the eggs, because bacon and parmesan are already salty, but I had fleur de sel standing by in case it was needed. I did add a pinch of ground mustard seed and a couple of tablespoons of half-and-half to the eggs, just to give the flavours a little punch-up.

Making a frittata is pretty easy, although there are diverse methods. I melt a little butter or heat olive oil in a small, non-stick pan, briefly saute whatever bits of meat or vegetable are going to be the "filling", and pour the seasoned eggs over top. A little judicious stirring, lifting the edges of the egg-mass up for the uncooked liquid to run underneath, a good sprinkling of cheese, and then under a broiler to finish it off, which causes the eggs to puff up around the edges. It takes only a few minutes from start to finish - really, the dicing and grating of filling items and beating the eggs takes the same amount of time as the cooking, if not longer, so have the coffee ready before you start.

So, breakfast was ready very quickly, allowing us more time to lounge around and discuss everything from the black plague to the (suspected) difficulty involved in raising genius offspring. We also figured out a plan for dinner, and made some lofty projections about meals for the coming week. We shall see about the latter.

I've been somewhat out of commission, of late, and consequently (I confess) out of the kitchen. I am currently attempting to find a way to control an unusual type of arthritis and a right trigger-wrist, which has made a substantial impact upon my ability to cook on any sort of regular basis. Much of my time in the kitchen of late has been prowling through the cupboards and trying to figure out what I can eat that takes minimal use of hands and/or wrists. We have had to adjust and accommodate our lives quite a bit to enable me to cook at all, and while Palle has certainly stepped up to the skillet a lot recently, we've also ended up eating out a lot, too.

I can still cook if I have help, especially with knife-work. A sous chef who is on hand to slice and dice things, open lids (!), and manhandle anything that needs to be dealt with in some manner more sophisticated than bashing it into the food processor. Lately, I have been finding new and exciting ways to hold spatulas and spoons and whatnot that accommodate my physical limitations, but I haven't been able to entirely do things on my own (unless I'm having an outstandingly good day, inflammation-wise). We have been developing strategies for coping, and I'm starting to feel a bit more positive about the daily business of getting food on the table.

Some of the things that I've made lately have been simply too dull to post about. Y'all have seen me make risotto, and pasta-with-things-in-it repeatedly through the archives, and really, there's only so much I expect people to want to read about turning leftovers into quesadillas. I've spent a certain amount of time lately returning to old favourites, my comfort foods, but I'm starting to get that twitch again, where I want to explore, experiment, and immerse myself in culinary possibilities.

So, stay tuned. I'll try to start bringing some new things to the table.

Just Another Meatball

I like meatballs. They weren't something that I experienced much of when I was growing up, but we certainly had ground meat patties (usually beef) and sauce, and that is certainly in the same family. Little meatballs, though...that was more work, although I doubt that my mother (who was willing to make individual meat pies with two-crusts and full crimping for our family of five) was afraid of a few minutes' more work. Perhaps she was merely constitutionally averse to the meatball notion, for some reason.

I don't usually use a recipe to make meatballs, but I do try to stick in some sort of flavour-family, and that occasionally requires some sort of organizational decision making. While I once made "Christmas Dinner meatballs" (although for a Christmas party, not for our actual Christmas dinner, I confess) using ground turkey, dried cranberries, and stuffing-seasoned breadcrumbs...if I could have found a way to get yams and brussels sprouts in there, I would have...I usually go with a more "what's around the house" mandate.

They always have garlic. They usually have some sort of egg or egg white binding them together. They always have more seasoning than simply salt and pepper. Sometimes I serve them on spaghetti, in the classic Italian-American fashion, reserving any leftovers for sub sandwiches the next day, but sometimes I like to explore the other alternatives. Most cuisines have something along the lines of meatballs, all varying in size, composition, and serving format. Even my filling recipe for gyoza - is something along the lines of an Asian meatball wrapped in dough.

The above-shown meatballs were a stab at cuisine from northern Europe. I was going something for a Danish feel, borrowing heavily from frikadeller, but I felt compelled to jump-up the seasoning a little with some powdered mustard seed and a wee pinch of allspice. The accompaniment was Red Cabbage with Apples, mushroom sour cream gravy, and basmati rice (my standard, go-to rice around the house). The base for the meatballs was a pound of lean ground pork seasoned with salt, pepper, the above-mentioned mustard seed and allspice, some grated garlic, dried breadcrumbs (panko), a good splash of heavy cream, and an egg-white. Fried in butter, because I am told that is the correct way, but with a little splash of canola oil to help keep the butter from burning.

While I can't make any claims to authenticity of a Danish meal (since the Danish half of my household would certainly set me straight if I did), it did have a lovely, northern European comfort food vibe about it, and was pretty darn tasty. The leftovers warmed up pretty well for lunch the next day, eliciting stares and sighs and outright drooling in the lunchroom. I bet they would have made a pretty good sub, too.

Refrigerator Triage (Broccoli, Blue Cheese & Walnut Linguine)

I'm usually pretty good at dealing with leftovers, whether they are remains of dinners that find new life as lunch (or are converted, via pasta, pizza dough, or tortilla into new dinners) or are the bits and bobs left over from various other culinary ventures. Both require a systematic approach and an aversion to (if not downright dedication to avoidance of) finding such things weeks later after they have mutated on their own.

I'm even better at coming up with reasons not to have to walk home from the grocery store in the rain. These two skills, scarcely related as they may be, were the genesis of last night's dinner.

In fact, I planned the dinner upon rooting through the fridge on Friday, and discovering that not only did I have a nice block of Danish Blue cheese that failed to make it onto the cutting board when we were last entertaining, but that I also had some good-sized walnut pieces and an impulse-bought head of broccoli (I know...) that needed using pronto. Since I also was feeling fairly lazy, it seemed the easiest thing in the world to combine these things into a pasta dish, and darned if I wasn't right! While we didn't have it for dinner on Friday, since it seemed even easier to go out for dinner by the time we were ready to get on with it, I liked the idea so much that I scheduled it for dinner Saturday.

It was a very, very good idea. I've heard of many combinations of blue (or bleu) cheese and walnuts before, including some pasta dishes, but I'd never seen one involving broccoli. It was every bit as easy as I thought it would be (especially with Palle around to crush the garlic and separate the florets), and even tastier than I imagined.

Next time I make this, because it is a keeper, I will probably serve it as a side dish next to a simply-seared strip loin steak (or possibly a chicken paillard) with a little spinach salad and a good glass of red wine. The broccoli adds a wonderful freshness to the dish, and cuts through the heaviness of the cheese and walnuts.

Broccoli, Blue Cheese & Walnut Linguine

serves 2 as a main dish (although, very rich)
or 4 as a side

1/2 lb. dried linguine
2 tablespoons extra virgin olive oil
4 large cloves of garlic, crushed
100 grams blue cheese of your choice, crumbled
1 head of broccoli, sectioned into tiny florets
2/3 cup large walnut pieces

Cook the linguine in rapidly boiling, lightly salted water. While it cooks, heat the olive oil in a large, non-stick skillet, and saute the garlic gently over a medium-low heat until mellow. Add the walnut pieces, stir well, and allow them to toast in the oil a little. When the pasta is ready, scoop it into the skillet with the garlic and walnuts, and combine thoroughly (a pasta fork is very useful for both the scooping and the combining). In the still-simmering pasta water, quickly blanch the broccoli florets for 20 to 30 seconds (I use a mesh spider-tool to hold them in briefly in the hot water, then quickly raise them) and add to the pasta. Sprinkle with the crumbled blue cheese, and stir through once more. Top with freshly ground black pepper, if you wish.

Buckwheat Molasses Cookies - Gluten Free!

I wanted to make a good, gluten-free cookie, something that I could give as a birthday gift to friends with wheat allergies, or celiac or, for other reasons, are living gluten-free. I wanted it to be something that I would be proud to serve to anyone, something that didn't have that settling for less quality about it.

Alton Brown has published a gluten-free chewy chocolate chip cookie recipe that looks pretty good, but I don't usually have brown rice flour or xantham gum lying about the kitchen. I do have buckwheat flour, though, and arrowroot powder. I wanted something that I wouldn't have to run to the specialty store to buy (although your pantry mileage may vary).

Buckwheat flour has a more drying effect than whole wheat flour, so I decreased the amount from my usual recipe. Without gluten to stabilize the cookie shape, I added a little arrowroot powder to help control the spread and height.

Buckwheat flour has a pretty strong flavour, and not everyone grooves on it. I decided that it's best bet was a cookie that had a lot of aggressive flavours of its own. Enter the Ginger Snap, one of my favourite stir-up-and-bake recipes. With molasses and ginger and cinnamon competing for tongue-time, the buckwheat taste would be more muted, more sedate, right? Well, as it turns out, almost. It should be noted that I increased the amount of ginger and cinnamon to double the usual amount (and, heck, it should even be noted that this was an accident), but it stands as the way to go, to stand up to the strong scent and character of the buckwheat.

Texturally, they got the lovely crackled tops that I was hoping for, but the interior of the cookie is tenderer than a classic Ginger Snap. Almost fudgy, while they're still warm, and I confess I have yet to try them completely cooled.

I didn't get a perfectly interchangeable version of my Ginger Snaps, the never tell the difference kind, but I got a very, very good cookie.

Buckwheat Molasses Cookies

"Buckies"

Makes 3 - 4 dozen

1 3/4 cups buckwheat flour
1/4 cup arrowroot powder
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup canola oil
1 cup sugar
1 egg
1/3 cup molasses
2 teaspoons ground cinnamon
2 tablespoons ground ginger
1/2 teaspoon ground cloves

Extra sugar for dusting

In a medium mixing bowl, beat the oil and sugar together. You don't need a mixer here, a wooden spoon is fine. Add the egg, and beat until smooth. Add the molasses and beat until smooth. In a separate bowl, whisk together the buckwheat flour, arrowroot powder, baking soda, salt and spices. Whisk until thoroughly combined, and then dump it into the molasses mixture. Stir slowly as the dough stiffens up into a thick paste, being sure to incorporate all of the flour. You don't want any white streaks in the dough, it should be completely dark brown.

Use a teaspoon to scoop up a walnut-sized lump of dough, and roll it between your palms until it is nice and round. Dip the top of it in white granulated sugar and place it on a lightly greased cookie sheet. Leave a little room between each cookie, as they will expand.

Bake at 350 F for about 10 minutes - they should be a little underdone when you pull them out. Remove to cooling racks immediately, and get the next batch in the oven. Try not to eat them all at once.

They smell a little bit like pancakes, while they're baking.

Hash in the Morning Light

Getting back to my love of all things breakfast, I have to put in a good word for hash. It is necessarily potato-intensive, so I don't have it terribly often, but I do enjoy it. The Cajun Chicken Hash at the now-closed VineYard Restaurant (RIP) is the inspiration for this version, which omits the hollandaise of the original, but features a home-blended Cajun spice mixture. As I am usually too unco-ordinated (and possibly too lazy) first thing in the morning to actually poach eggs properly, these have merely been steamed in little cups. I tend to only make one egg for myself, but the original dish had two, of course.

A close-up of the early stages of cooking illustrates the ingredients fairly well:

The chicken was leftover roasted chicken, skinned and trimmed and tossed with the aforementioned Cajun seasoning. The onions are still raw here, and look pretty fierce, but had mellowed considerably by the time it was served. The potatoes were leftover from some other dinner, where I had deliberately cooked a little more than necessary, just so I could have some sort of hash-y affair on the weekend. The rest - the bacon was diced and cooked up in the frying pan, a little of its rendered fat used to lubricate the whole dish, and then everything else was added and sauteed until just the right amount of tenderness or crunch, depending. A little extra Cajun seasoning was sprinkled over the whole as it cooked, before portioning it out and sliding the steamed eggs atop. Add a little hot sauce of your choice...

This is a pretty hearty breakfast, even without any sort of toast weighing in. I certainly didn't feel like moving for a while after - even with only one egg! Still, perfect for those lazy weekend days when you've got a whole lot of lying around on your schedule.

Hash is a useful way to use up the bits and ends in the fridge (as is frittata, or quesadilla, for that matter) - a sort of "kitchen velcro"- to borrow a term from Alton Brown. You can sneak a few more veggies in than your traditional bacon-and-egg breakfast, too. Highly customizable.