Some of you have been wondering where I’ve been. No…I’ve not joined Cirque de Soleil nor have been killed at the Ninja Warrior tryouts. I have been busy with “life.” You see, I’ve got a test in Kung Fu coming up in a month or so and have been training heavily for that. Familiar with the “300” workout? That’s me, 4 days a week. Along with the number of hours at the dojo, there’s not really been time to post or really cook, so the next series of postings are pretty much quick and easy fixes.

Thanks to those who emailed and inquired about my whereabouts.

Serves: 2

Ingredients

For Potato Pancakes
1 large Idaho potato
Sea salt and freshly ground black pepper
Extra virgin olive oil

For Scrambled Eggs
4 eggs
1 TBs of crème fraîche
Sea salt and freshly ground black pepper

For Salmon
2-4 slices of smoked salmon
creme fraiche for topping
1 TBs. of capers
1 tsp. of finely diced red onion
1 tsp. of finely chopped chives

Preparation

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For the potatoes

1. Peel the potatoes and steamed them for about 15 minutes and let cool.
2. Shred the potato with the large holes of a box grater.
3. Season with sea salt and freshly ground black pepper.
4. Heat a large skillet with 2 TBs. of olive oil over medium heat. Place 2 potato cakes and cook until brown on both sides. Approximately 5-7 minutes per side.
5. Remove from skillet and drain on paper towels.

For the Scrambled Eggs
1. Whisk the eggs and crème fraîche together into a glass bowl and season with sea salt and freshly ground black pepper.
2. Heat a medium non-stick skillet and scramble eggs using a folding technique with a spatula. Be careful not to overcook and dry the eggs out.

Plating

1. Place a potato pancake on a plate.
2. Fold a piece of the smoked salmon onto the plate. Try to get a Rose shape.
3. Spoon some of the scrambled eggs on top of the smoked salmon.
4. Sprinkle the plate with the capers, red onions and chives.

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I was chatting with my brother this weekend about the blog and he described this panini to me. He had eaten it at a joint in Chicago and had made the dish for my mom and sister not too long ago. So…I thought I’d give it a try. I normally make breakfasts on the weekends that consists of eggs, smoked bacon, hash browns with capers. This is a wonderful detour and change and makes a perfect, light, sweet breakfast.

Serves: 2

Ingredients

1 large Asian pear
4 slices of bread. I used a country buttertop that has a great, rich buttery flavor. A wheat or whole grain would work nicely too.
2-3 TBs. of crumbled gorgonzola - amount depends on taste
2-3 TBs. of honey - amount depends on taste. I use a thyme honey.
Extra virgin olive oil for grilling the bread

Preparation

1. Heat your griddle pan on medium heat.
2. Cut the pear in halves on the vertical. Remove the core and seeds. Slice and set aside.
3. Brush some extra virgin olive oil on one side of the bread slices.
4. When the griddle pan is hot, lay the bread slices oil side down. Brush the top side of the bread slices. I have a panini iron to press the bread slices but you could use a pot filled with water. Be careful to not spill the water when removing the pot. NOT that it’s ever happened to me. :-S
5. The bread will brown quickly. Check for a nice golden/brown color. Approximately, 1 min. Flip the slices and grill the other side.

Plating

1. Place bread slices on the plates.
2. Lay down a row of pear slices.
3. Sprinkle some gorgonzola cheese on top of the pears
4. Drizzle the honey over the panini

Enjoy!

Here are some pics:

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