Sunday, August 21, 2011


Your regularly scheduled menu, which can be found below and on Monday above,  has been hi-jacked by this entry: This is Your Life Eggs Benedict.

Home cured smoked Canadian Bacon, from Rhulman and Polcyn: Charcuteire.

For two people, four slices.

A half medium onion and 3 table spoons butter in a cast iron skillet. The skillet has been with me since 1972, having been purchased for my first Park Slope Brooklyn apartment.
Low heat, 2.5 out of 10.

The other half onion

Slice, carefully 10-12 times along lines of longitude, then along line of lattitude, do not cut off the roots as they hold it together.

This a hot, but mild pepper. I have removed the seeds and ribs, which hold most heat and will only chop half.

Add to onion. This is for two people, for more increase as needed.

Add 4 oz diced potato per person.

Brown, with lid , and stir periodically.

Do not let potatoes stick, and use the spatula edge to keep the bottom of the pan clean.

Let out cat, repeat as needed, alternate with letting cat in most times.

Mean time, at the other end of the kitchen, the chef is prepping the eggs on the big stove.

She has also laid out the Canadian Bacon and is melting butter for the sauce.

In this household the 25th wedding anniversary was Stainless, 8 burners of it. It also has an extra large oven that will take a full sheet. 


This is what I mean about keeping the pan clean.

And then flatten the potatoes down again, the will take between 15 and 20 minutes. Add salt and pepper as you would use while cooking.

Poach the eggs

Toasted English Muffin with Canadian Bacon

Egg on top

Sauce, garnish and serve with potatoes.
The vegetable juice is also home made and canned. We do about 30 quarts every summer we need it. This will be one of them.

The chef's office, that is part of one of three walls of floor to ceiling cookbooks, and there are several hundred in the basement. We integrated our cookbooks before we got married, but only had about six feet of them. We have a lot more now.

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