This recipe was loosely adapted from the Chasen’s Recipe, the famous chili that was shipped to Elizabeth Taylor when she was filming in Italy back in 1962. Heirloom cranberry beans and flavorful wild bison make this chili one that could be a contender in the next chili cook-off!
Smoked paprika and chili de arbol powder balance the chili with sweet smoke, earth, and heat notes. And I eschew the ubiquitous shredded cheese and diced onion topping for a silky poached egg. The runny yolk adds richness to the spicy stew.
Bison Chili with Heirloom Cranberry Beans & Poached Egg
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Truffled Poached Egg, Asparagus & Truffle Vinaigrette, Black Truffle & Potato Stack
The confluence of Spring, St. Patrick’s Day, a Potato Event, and a Black Winter Truffle resulted in one really spectacular dish.
It was time to eat that black truffle which had been infusing fresh eggs with its heady aromas for several days…beautiful spring-green asparagus at the market was irresistible…Food Network was featuring potatoes…and with St. Paddy’s Day around the corner, I just had to cook something green. So that is how this Triple Truffle dish was born. Simultaneously rustic and elegant, it is suitable for breakfast, lunch or dinner. Truffle lovers will absolutely swoon!
Truffled Poached Egg, Asparagus & Truffle Vinaigrette
Black Truffle & Potato Stack RECIPE
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Bison & Heirloom Bean Chili with Poached Egg
What food did Elizabeth Taylor have shipped to her while filming Cleopatra on the set in Rome?
Ten quarts of chili. Yes, chili from Chasen’s Restaurant in West Hollywood! When she could pretty much order up anything she fancied, she chose the humble bowl of chili. That spicy stew with a history that goes back to the American frontier days has endless variations. Based on geography, legend, personal taste, and availability of ingredients recipes for chili vary widely but the passion for this beloved dish does not.
Bison & Heirloom Bean Chili Recipe
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ensalada de papas a la huancaina
peruvian-style salad with walnut, olive, feta, lime
yellow potato cake with aji amarillo, cilantro
poached egg, huancaina sauce
Starting with some yellow-yellow potatoes I set out to put a new twist on the Peruvian Papas a la Huancaina, a classic potato dish with a spicy cream sauce from the city of Huancayo. The sauce is traditionally made with evaporated milk and vegetable oil, here I lighten the recipe by using non-fat Greek yogurt instead. Rather than slice, I form the potatoes into a cake flavored with the hot fruity aji amarillo paste – and I replace the usual hard-boiled egg garnish with one that is poached taking this from a side dish or first course into a main vegetarian meal.
ensalada de papas a la huancaina recipe
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A Celebration of Green
Herbed Fettuccine, Spinach-Poached Egg, Artichoke Heart
Asparagus, Baby Heirloom Tomato, Shredded Parmesan, Raw Pepitas
Tarragon, Marjoram, Thyme, Chervil
I simply cannot go to the Farmers Market without bringing home load of …everything green. Yesterday’s haul included tomatillos, asparagus, artichokes, raw pepitas, spinach, chervil, jalapeños, chervil, chives, little green tomatoes, sage, basil, tarragon, summer squash, thyme, marjoram. And probably more.
What shall I do with all this GREEN stuff? Pairing with pasta sounds good…but not all the produce can end up in the final dish. It has to be balanced, the herbs and other ingredients have to harmonize. Alas the tomatillos, summer squash & jalapeños will be saved for another day. Asparagus stays. I’ll use marjoram for pretty floral and subtle lemony notes, tarragon for its sweet anise-like spice, thyme for pungency and earthiness, and chervil for its bright green color and lacy texture.
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cholesterol-free eggs benedict:
olive oil tarragon garlic poached tomato “egg yolk”
meatless canadian bacon
rustic whole grain toast with herb oil
On Taste With The Eyes I am always excited to share delicious foods that are also good for the heart. Heart healthy eating has two components. First, it is to eliminate foods that are high in cholesterol and detrimental to the heart, such as trans fat. Second, it is about adding food to the diet that is good for the heart, like those high in fiber and rich in omega-3s. A lean piece of beef, pork, or chicken every now and then is OK. What is NOT OK, is that fabulous brunch dish called Eggs Benedict: poached eggs and Canadian bacon over an English muffin topped with the dreamy “French Egg Yolk Butter Emulsion” AKA hollandaise sauce. Nope, that would never fly with your cardiologist.
5 star makeover cooking group
Natasha, the 5 Star Foodie, and Lazaro of Lazaro Cooks! are hosting a fabulous new event for “sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations.”
February’s Classic Combination: Bacon & Eggs
“Your twist can range from modern, fusion cuisine, molecular gastronomy, featuring seasonal ingredients, or a particular cuisine style. We are looking for gourmet creative dishes with your unique culinary point of view.”
Would you think that their first choice of a classic flavor combination, bacon & eggs, might be a challenge for a person committed to eating a low-cholesterol diet?
A small yellow tomato replaces the egg yolk.
Tomatoes are poached in olive oil and infused with tarragon and garlic flavors.
Continue reading “an eggs benedict for your heart, really”
I prepare a traditional corned beef and cabbage – simmering the corned brisket in liquid with pickling spices, bay, peppercorns and carrot, onion, and celery for about four hours. Then I remove the beef, add quartered cabbage and potatoes, and cook until tender.
For this brunch dish, eggs are poached in the corned beef cooking liquid. This gives the eggs an extraordinary flavor.
I mix mayonnaise and creme fraiche with whole grain mustard and horseradish and spread this on toasted rye bread. Top the rye with sliced corned beef, then the poached egg, along side a helping of potatoes and cabbage.
This photo is my submission to CLICK, a theme-based monthly food photography event. The theme this month is “metal.” This food photograph features my French SABATIER knife with fork.
Poached Egg on Toast with Béarnaise
Chorizo and Cheddar Omelette
Smoked Salmon Eggs Benedict
Brie, Toasted Almond & Herb Quiche
Uni & Quail Egg Sushi
Steamed seasoned lentils topped with a poached egg and béarnaise. I refer to Yann Chef of Food Lorists for fabulous sauce recipes, this one included. Thanks Yann!
This breakfast/brunch dish is my contribution to “My Legume Love Affair” Event by Susan of The Well Seasoned Cook Blog. Do you have a legume dish to share? You can join in through February 9th.