The Meat Lover's Meatless Cookbook - Kim O'Donnel [17]
Turn off the heat. Spread the greens so that they’re evenly distributed in the skillet. Place one bread slice at a time on top of the greens, making sure that all four slices fit comfortably.
Crack an egg directly into each bread hole. Sprinkle cheese around the perimeter of each egg, so that it both moistens the egg and melts on the bread.
Sprinkle additional salt over each egg, and drizzle olive oil over each bread slice, then place the pan in the oven. Bake for 15 minutes, or until the whites are opaque and the yolks are slightly set. (You can cook longer if you like your eggs harder.)
To serve, use a spatula to lift each egg-in-the-hole and surrounding greens.
FAMILY-STYLE LATKE
INGREDIENTS
2½ teaspoons salt
1 large potato, about 12 ounces
(or 2 smaller potatoes totaling
12 ounces), scrubbed
thoroughly
½ medium-size onion
Ground black pepper
3 tablespoons vegetable oil
HERE’S WHAT YOU DO:
Bring 4 cups of water and 2 teaspoons of the salt to a boil. Add the potato, cover, and boil for 22 minutes (the potato will only be slightly tender). Have ready a bowl of ice-cold water.
While the potato is cooking, coarsely grate the onion, using a box grater.
Remove the potato from the boiling water and transfer to the bowl of cold water. Allow to cool for about 10 minutes.
Peel away the skin and coarsely grate the potato. Before mixing with the onion, drain the onion of any residual water. Combine the potato and onion, then add the remaining salt and black pepper, gently stirring with a rubber spatula.
In a shallow skillet, heat 2 tablespoons of the oil over medium heat, tilting the skillet for even coverage. Move the skillet off the heat and transfer the potato mixture to the skillet, pressing it evenly until entire surface is covered with potatoes, looking like a pie.
Place the pan back over high heat, high enough that oil sizzles but doesn’t burn the latke. Fry the first side for about 12 minutes, keeping a close eye on the latke cooking progress.
Have a clean heatproof cutting board at the ready. Turn off the heat and place the cutting board on top of the skillet. With one hand on top of the cutting board and the other hand on the skillet handle, invert the latke. Return the skillet to the burner, add the remaining oil, and carefully slide the latke into the skillet. Use the spatula to help reshape, if necessary, and cook the second side for 10 minutes.
Cut the latke into wedges and serve from the skillet.
Makes 4 to 6 servings
Spring Cassoulet ★ Seared Romaine Wedges
SPRING CASSOULET
Is a cassoulet still a cassoulet when the duck, goose, and pig have taken the day off? That’s the question I sought to answer in my pursuit of a country French white bean stew sans confit or saucisson.
In this version, the beans are the star of the show, rather than an afterthought, with a supporting cast of leeks, lemon, and sage. But it’s the head of roasted garlic, buttery and unctuous, that meats up this dish and helps to earn it cassoulet status.
Although my preference is to use dried beans for this dish, which get really creamy, I’m quite happy with the results using canned beans, which save considerable kitchen time.
INGREDIENTS
1 head garlic
Olive oil
3 tablespoons vegetable oil
1 dried cayenne pepper, cut in
half
2 stalks celery, cleaned and
sliced into ½-inch pieces
2 medium-size leeks, washed
thoroughly, root and dark
green tops removed, sliced
lengthwise and cut into
half-moons
1 medium-size carrot, cleaned,
peeled, and diced
1 shallot bulb, diced
¼ teaspoon smoked paprika
½ teaspoon saltIt
Ground black pepper
HERE’S WHAT YOU DO:
Preheat the oven to 375°F.
Trim the top of the garlic and peel away most of the outermost layer of skin. Pour a small amount of olive oil into the palm of your hand and slather the garlic. Place in a small dish, cover with foil, and roast until the cloves are soft, 30 to 40 minutes.
Remove from the