Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [25]
Melt the butter in a very large skillet, preferably nonstick, over medium-low heat. Add the onion and bell pepper; cook until soft, about 4 minutes, stirring frequently. Add the garlic and cook for 15 seconds.
Add the Canadian bacon and cook, stirring constantly, for 1 minute. Add about ½ cup of the broth, the partially cooked potatoes, and the vegetable oil. Reduce the heat to very low and cook, stirring frequently but gently, until the broth has been absorbed and the potatoes are starting to get tender and a little crispy, 10 to 12 minutes.
Stir in the remaining broth, the spinach, and vinegar. Cook until the spinach wilts, about 2 minutes; season with pepper as desired. (The hash can be made in advance: cool to room temperature, place in a baking dish, cover, and refrigerate for up to 2 days; reheat, covered, in a preheated 350°F oven for 10 minutes.)
Corned Beef Hash: Omit the Canadian bacon and spinach. Add ½ pound cooked corned beef, cut into ½ cubes, with the vinegar.
Brie Grits
The sweetest, creamiest cheese grits are made with soft, ripe cheese. Makes 6 servings
2 cups vegetable broth
2 cups water
¼ cup milk (regular, low-fat, or fat-free)
¼ cup dry white wine or dry vermouth
1 cup quick-cooking grits
4 ounces Brie, rind removed, cut into ½-inch chunks (see Note)
¼ teaspoon grated nutmeg
Combine the broth, water, milk, and wine or vermouth in a medium saucepan and bring it to a simmer over medium-high heat.
Slowly whisk in the grits, reduce the heat to very low, cover, and cook at the lowest simmer until thickened, until most of the liquid has been absorbed, 10 to 12 minutes.
Remove the pan from the heat; stir in the cheese just until it melts. Stir in the nutmeg, cover, and set aside for 5 minutes before serving.
Note: To make the cheese easier to cut, place it in the freezer for about 20 minutes.
Variations: Substitute any soft goat cheese, such as Montrachet, for the Brie.
For a stronger taste, substitute Taleggio or even Camembert for the Brie.
Substitute coarsely grated Asiago or Parmigiano-Reggiano for the Brie.
Stir in 1 tablespoon chopped fresh rosemary with the cheese.
Creamy Cantaloupe and Mint Salad
With some yogurt and honey, a fresh melon salad makes a fine breakfast side. You can’t make this easy side in advance because the yogurt and salt will cause the melon to weep too much. Always smell cantaloupes when buying to make sure they’re sweet. Makes 6 servings
1 cup yogurt (regular, low-fat, or fat-free)
2 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon ginger juice
¼ teaspoon salt
Two 3-pound cantaloupes, cut in half and seeded—then cut into wedges, peeled, and cut into 1-inch cubes; or scooped into 1-inch balls with a melon baller
2 tablespoons chopped mint leaves
Whisk the yogurt, honey, vanilla, ginger juice, and salt in a small bowl.
Place the melon chunks and mint in a bowl. Pour the dressing over the top and toss gently.
Variations: Substitute lemon juice for the ginger juice.
Add 1 tablespoon poppy seeds with the yogurt.
Omit the ginger juice and mint; stir in 1 teaspoon ground cinnamon with the vanilla.
Substitute honeydew for the cantaloupe—or use a combination of the two.
Substitute 1 quart strawberries, sliced, for one of the melons.
Dried Fruit Compote
This compote makes a great starter—or a wintry breakfast on its own alongside a batch of Buttermilk Muffins. Look for soft, pliable dried fruits, without brown spots. You can also serve this easy compote as a dessert with Sweetened Whipped Cream. Makes 6 servings
6 whole cloves
4 whole allspice berries
3 cardamom pods
1 star anise pod
3½ cups water, plus additional as needed
1 cup sugar
¼ cup honey
Two 4-inch cinnamon sticks
12 pitted prunes
10 dried red plum halves
8 dried peach halves, each halved
6 dried pear halves, each halved
6 dried figs, stemmed
6 dried pineapple rings, quartered
¼ teaspoon salt
Seal the cloves, allspice berries, cardamom pods, and star anise pods in a tea ball. Or wrap in a small piece of cheesecloth,