The BLT [Bacon-Lettuce-Tomato if you dare not know], might just be the most underrated sandwich there is. It shares its lowly status with the sardine sandwich, liver sandwich, and tongue. There might even be an equation—or possibly just a graphable body of data– that while young, it is the holy grail of grilled cheese that rates as favorite. As we age we teeter off for the more classic sliced meats, and as old age creeps in, we can return to the classics: sardine, liver and tongue.

But where is the BLT in the equation. And more importantly, am I old too young because I appreciate a good sardine sandwich on rye? A schmear of liver? A slab of tongue? Actually, scratch the tongue—I could never get over the bumpy texture.

Who orders a BLT? It is a perfect meat-to-vegetable-to-crisp-lettuce ratio in every bite and yet, it is too often overlooked for something “more hearty”. I am known to pass by it on a menu, even when that sweet-salty bacon is all I crave, unable to spend $5 for what I consider a $3 sandwich. To spruce the classic up, I have seen restaurants create the BALT (adding avocado), a BBLT (with brie), and even [gasp] TBLT (turkey bacon)! But nobody seems to understand it is no longer its simple and perfect self when this happens.

I awoke Sunday morning craving breakfast, but also a BLT. How to make a breakfast version without destroying the BLT’s simplicity? I headed over to the butcher while I considered my options. I had him slice up fresh bacon, ¼ inch thick (thick bacon being the key to a BLT). As I passed the bakery to grab my bread I saw the solution: Sureki. Sureki is the Greek’s Challah– a sweet braided egg bread. I picked up the loaf envisioning my goal: The FBS.

Still at a loss?

FBS, or French Toast-Bacon-Strawberry, is the perfect Sunday morning breakfast sandwich. Offering the best parts of the BLT: crisp bacon and fluffy bread, with a sweeter breakfast flare. Instead of your daily vegetable you receive your daily fruit. For an extra zing, lime and orange zest are used, fresh orange juice and basil as your greens (instead of lettuce).

OPEN-FACED FBS
Makes 2 servings. Active Time= 15 minutes.
* 4 thick-slices egg-based bread (challah works well)
* 4 eggs
* ½ orange, zested and juiced
* 1 tsp lime zest (about ½ a lime)
* 2 Tbl milk (preferred percentage)
* 4-¼ inch thick slices of bacon (ask your butcher to slice it thick)
* 10 strawberries
* 4-5 leaves fresh basil, chopped
* 1 Tbl butter
* cinnamon/ sugar

1) Place one skillet (for bacon) on medium-high heat. Place one skillet on medium heat (for the French toast) with butter.
2) In a wide-brimmed bowl, crack eggs, add milk, juice from ¼ of the orange and orange zest. Beat until well mixed. Drench bread slices in egg mixture until well-drenched. Once egg mixture is done, the two skillets should be warmed.
3) Place bacon on skillet to cook. Place bread on second skillet. Cook 3-4 minutes one side, flip, 3-4 minutes opposite side. Cook until golden brown. Depending on preferred doneness, bacon should receive 4-5 minutes each side. If bacon finishes before bread, place bread in oven to stay warm, set at 250F.
4) Keeping an eye on the bread, make the strawberry topping: Combine strawberries, lime zest, juice from ¼ orange and basil in a small bowl. Using a fork, mash the strawberries into a thick pulp. Serve at room temperature, set aside until ready to serve.
5) Once bread is done, sprinkle with cinnamon and sugar (*do not put this on while on the skillet as it will just burn. Putting this on after it is done cooking will allow the mixture to melt right into the bread).
6) Remove bacon when ready.
7) Sandwich can be open-faced or closed. Layer the sandwich: French Toast, Bacon, Strawberry mixture.

Head on over to Sweetnick’s for today’s ARF roundup!

Head on over to Kalyn’s Kitchen for the WHB roundup!

I first encountered the chipotle pepper a few years back. It was my birthday and a friend brought me an orange can of La Morena Chipotle Peppers in Adobo Sauce. He had passed a Mexican bodega on the way to the party, stopped in, and bought the cheapest bizarre food item he could find—the 50 cent-7 ounce can was perfect. It was not the only strange food-related gift I would receive that year: a small jar of mint chutney, a bag of stale cotton candy, a can of tuna fish and gunpowder tea were some others. All, much to my own surprise, were put to use—except the chipotle peppers—I just did not know what to do with them.

I cannot say I was afraid of the little shriveled smoked pepper. I just did not make much Mexican food at home (a friend of mine worked at a fabulous Mexican restaurant that offered me a good deal on my meals). I did not know what to do with it. As I said, this was a few years ago. My adventures in mixing world cuisines were not so daring, that can of peppers sat in my cupboard for at least 1 year.

After years of eating chicken mole at said establishment, I finally craved that bittersweet chocolate sauce one night at home. I called my friend for the recipe, attempted my own measurements (since they make it in large vats) and low and behold, I had all the ingredients– chipotle chili peppers being one of them. I whipped up a batch and I might say, mine was just as delicious as the one I had been eating for years.

I no longer shy away from buying that little orange can of peppers. Their deep smoky flavor is unique and their subtle spice is superb. So when I was sent a bottle of Chipotle-Mustard, I knew it would be delicious. That mustard started popping up in my tuna fish sandwiches, replacing regular deli mustard. I used it on kielbasas, in dips, for dressings on salads.

Inspiration hit the other day as D and I purchased some Chilean Sea Bass from the fishmonger. The problem I often have with D: I want to experiment and he will say something in the realm of: “We purchased the most expensive fish in there, nothing should be added, it’s like drenching a filet mignon in sauce! Fish should be simple: butter, lemon juice, done.” I assured him that even though I had no idea what I was doing, I knew what I was doing. The more you cook, the more you understand flavors and how they might coexist. I was finally able to convince D that replacing plain mustard with chipotle mustard would taste good.

The result? The fish just melted in the mouth. It was a superb combination of smoky chili to sweet mustard to buttery fish. Served alongside green beans this meal will have to be made again—possibly with more chipotle oomph.

CHIPOTLE-MUSTARD GLAZED CHILEAN SEA BASS w/ GREEN BEANS
Makes 2 servings. Active Time= 8 minutes. Cook Time= 20 minutes.
* 1 pound Chilean Sea Bass
* 1 Tbl Silver Springs Chipotle-Mustard
* 2 tsp granulated sugar
* 1 Tbl butter
* about 20 green beans, washed and ends plucked clean

1) Preheat oven to 250F. Melt butter over stovetop on medium-high in an oven-safe pan. While the pan is warming, mix the chipotle-mustard and sugar in a small bowl. Wash and pat dry the Sea Bass.
2) When pan is hot, sear the Sea Bass, skin side up for 2-3 minutes. Flip and sear skin side down for 2-3 minutes. (The thickest part of the fish should still be raw).
3) Brush the chipotle mix over the Sea Bass, place the green beans around the fish and put in center shelf of oven, uncovered, for 20 minutes.

For non-food related activities we have WCB over at Eat Stuff. Below we have one very inactive post-op Whiskey drugged up and sleepy.

As well as one comatose self-drugged (cat nip) Kitty BoJangles (note the fluffy toy that is stuffed full of nip).

That’s right, I’ve been a little lazy in the home front lately… But if you miss my words you can still see some recent postings:

Here at Food Bound
or
Here at Paper Palate.

Both are part of the WellFed Network.

More to come shortly…. Thanks for holding out. In the meantime, sooth your soul thinking about all the summer camping soon to be had…

There are some people that live and die by pasta. It is their favorite food, it is served at every meal– it is utterly perfect. For myself, I (still) cannot really understand the effect pasta has on people. I have the same non-chalance with white rice. Sure, I can add butter and salt and it has a great flavor, but… it’s just… there. Does that make any sense? I mean, sure, it tastes good, but in a head-to-head with another starch: warm crisp bread or a baked potato; I’ll take the bread or potato.

Now, I know pasta is not just pasta, and it can be dolled up to create something beautiful on its own. Just like adding olive to bread, tomato paste, spinach or octopus ink added to pasta, all of a sudden creates an attractive taste sensation on the tongue. It is no longer mere pasta. This I accept.

But because of my initial blasé attitude towards pasta in general, I tend to walk past the pasta shelves with hardly a glance; even when they may have “enhanced” pastas. So when D complained that I “don’t let him eat pasta” I was slightly appalled (and quite content) that my own stance had taken hold: D finds his way to the grocery store just as much as I do and I have never not allowed him to buy anything he may want.

So when I was making a run for some flour my eyes were averted by my grocery’s newly expanding organic section. I noticed organic wheat pasta and figured I would give it a try. When I returned with pasta in tow and shared the news with D he could barely fathom his good fortune: “really, pasta?!” You would think we had been living on rations for months and had finally found the black market.

I must admit, there is so much flavor in this dish, the pasta is hardly noticed. If pasta was served like this all the time, I might eat it more often. Because there is no sauce beyond a drizzle of olive oil and sprinkle of Parmesan and fresh herbs, this dish is a pure breeze in terms of cleanup—it also tastes great warm or cold. The broccoli rabe offers a sweet bitterness that can hold its own against the salty procuitto. The white beans are little bundles of surprise as they dance in and out of the pasta “cups”. Most importantly of all, this dish was a rainbow of colors on the plate and palate.

MEDITERRANEAN PASTA
Makes: 4 servings. Active Time= 15 minutes. Cook Time= about 10 minutes. (Depends on pasta variety.)
* 2 cups pasta
* 6-8 stalks Broccoli Rabe, washed (left whole or chopped into large 2-3 inch pieces)
* ½ Red Bell Pepper, chopped into bite-size pieces
* 1 16-oz can White Beans, washed and drained
* 8 slices Procuitto
* 3-4 Tbl olive oil
* Parmesan to taste, freshly grated
* 2 tsp fresh thyme
* salt/ pepper to taste

1) Prepare pasta according to package instructions. While pasta cooks, prepare the vegetables. (If using fresh pasta, prepare after vegetables are combined, just before serving.)
2) In a large-sized skillet on medium-high heat, warm 1 Tbl olive oil. When hot, Add broccoli rabe and red peppers. Cover and allow to cook until broccoli rabe darkens and begins to wilt; about 4 minutes.
3) Add white beans to the vegetables. Stir, cover and cook another 3-4 minutes; until beans are warmed through. Turn heat low and keep covered until pasta is ready.
4) Drain pasta once ready and wash with cold water (this stops the pasta from cooking without cooling it down too much). Throw warm vegetables over, add a about 2 Tbl Parmesan (allow people to add most of their own quantity), olive oil, salt/ pepper and thyme. Toss to mix.
5) Serve up, adding Procuitto at last moment over the pasta (since Procuitto is already smoked, you want it to retain this flavor. Add it at the last moment to avoid cooking it.)

Head on over to Sweetnick’s for today’s ARF roundup!

Could it be? Sprouting up without a care in the world? Everything is turning up roses, or maybe… green with envy. Even last year’s tomato seeds decided to (finally) make the long journey towards the sun (unfortunately last year’s peppers did not fare so well). Coming up so quickly I’m hardly ready for the transplant– I need more buckets for all these blooming babies!

What is so fascinating about gardening is seeing these vegetables in their youthful form. We hear it more and more now that people have become so detached from the Earth. Our farms and reliance on them are shrinking and people are propelled towards the fast eats without taking a moment to consider “do I even know what is in this?” Our vegetables are split to create super products and our meats are injected with hormones. Many have stopped caring. Instead we have grown disgusted with bones meats, fish and poultry, and too many cannot even get a Chia Pet to grow. It is too often we go to the supermarket unaware of produce, how we get it and what it even looks like. Have you ever yanked corn from the stalk? Harvested tomatoes from a bush? Popped a peach from its stem? My own mother grew up on a farm and I became so distanced from that life the only farm I was on growing up was a petting zoo.

My friend and his Spanish fiance were over for dinner the other week. Discussion turned to organic products, who buys them, what to buy (because theyare so expensive) and what it all means anyway. J, the Spaniard, suddenly interjected: “I just don’t understand all this organic stuff. This word is so clinical. In my country it is just called food.”

Wouldn’t it be nice to not worry about whether a food is organic or choke full of who knows what? Wouldn’t it be nice if all food were merely food.

I am happy with the recent push for organic products and green markets, even with government trends of weakening regulations to appease big business. I wonder how far reaching this desire is, especially when I am seeing fast food joints packed at every roadside rest stop and every block of the city. Is awareness really reaching enough people? If it is, do people care enough about their bodies and what goes into them? Are we just preaching to the choir?

At least I can rest assured with my own salads this summer knowing exactly where everything came from, how it was grown and all the conditions that went into growing my beautiful greens.

The City Gardener #3
The City Gardener #2
The City Gardener

More beets and another salad… Can a girl get tired of such sweet treats?

While the sun decides to let me linger on the streets a little longer, it becomes more difficult after a day at work to take refuge to the kitchen. However, I have beets (the last of them) that need some quick vanishing (as well as a light purse to care for).

Light, sweet and buttery, I decided scallops were an unusual yet natural pairing with the beets. Accompanied with some classic, subtle salad ingredients, this meal is a winner for a quick and painless feast on a warm day.

Asian Pear is given space on this plate. A cross between a crisp, juicy apple and an almost ripe pear, this fruit provides a splash of exotica to the salad. There is a woman I work with who can go on at length about the perfect fruit. She is from the Philippines and wins the fruit battles that ensue when we talk, mentioning it always taste better at home, in the Philippines. I believe this is true for anyone, wherever they may be from: an American will swear their apples are the best only back home, an Egyptian proclaims their dates to be the sweetest only when seated by the Red Sea, and a Haitian will only eat mangoes when on their own shores.

So when I brought an Asian Pear into the office I was sure she would brush me off with another one of her, “oh, back home ours are much tastier. You have not lived…” Sure enough, she saw my pear: “Oh those pears, they grow all over in my country…” Finishing with “it is the only fruit I do not like.” I paused, unable to comprehend how someone could not love a combination of the two greatest fruits: “I prefer your American pears much better. So much sweeter.” And with that, she shrugged her shoulders and walked away. For those who agree, or do not have Asian Pear handy, a regular pear or crisp apple may be substituted in this meal.

I have discussed previously how to pick scallops, here offering an alternate cooking method. They may be chilled before being placed on the salad, or served warm scattered over top. Nuts may also be added to this salad for another crunch.

SCALLOP SALAD
Makes: 2 servings. Active Time= 10 minutes. Cook Time= 45 minutes (if beets are not already prepared).
* 1 medium beet
* ½ pound Bay Scallops
* 1 Asian Pear (apple or pear is suitable too), sliced thin
* 1 endive head, sliced this
* 2 Tbl blue cheese
* 1 Tbl butter
* 1 Tbl spicy mustard
* 1 Tbl vinegar (tarragon or wine)
* 1 Tbl fresh lemon juice

1) Braise or boil beets according to directions from previous two posts. Slice and place on plate.
2) Warm a pan over medium heat with the butter. Wash the scallops under water. Once pan is warm and butter melted, sauté the scallops about 8 minutes until lightly golden. While cooking, prepare the remaining salad.
3) Arrange sliced Asian Pear and endive on plate. Toss scallops on top, add crumbled blue cheese over whole.
4) In a small bowl mix mustard, vinegar and lemon juice. Pour over salad just before serving.

It seems there are those who are not as gastronomically in-tune with beets as myself. How did this blushing beauty get such a bad rap? Full of color, sweet, delicious and combining well with almost anything– where did the sweet beet go wrong in history? Is it that slightly off-putting exterior? I know many other vegetables that look much worse off (dinosaur kale, parsnips, dare I say celery root and sunchokes?!). Is it too economical? Eating both leaves and root of a single vegetable is too smart for the purse strings? Is it my Eastern European heritage that has me craving the rubies of the Earth?

Here’s to beets, the sweetest of all vegetables (while remaining low in calories) and all their nutritional goodness.

Notes on this salad: I used beets leftover from myBraised Beets, hence the minimal cook time noted below. If making fresh beets, you can braise them or boil them for 45 minutes; until soft. Because these beets were braised in orange juice, they had an extra citrus sweet tang that allowed this salad to pair nicely with an orange juice-lemon vinaigrette. I think this salad would have been delicious (and beautiful) with some sliced oranges added on top.

BEET & BEAN SALAD
Makes: 2 servings. Active Time= 10 minutes. Cook Time= 45 minutes.
* 2 medium-sized beets
* 10-15 green beans
* Parmesan cheese to taste
* 1 Tbl orange juice
* 1 Tbl lemon juice
* 1 Tbl vinegar (tarragon or wine)

1) Bring a pot with about 4 cups of water (enough to cover the beets) to a boil on the stovetop. Cut stems off beets leaving about 1 inch of stem in tact. Wash thoroughly and place in boiling water for 45 minutes; until soft.
2) Remove beets from water and place in ice bath (you can retain and freeze beet juice from the boiling pot and use it for soup another time). Remove skins, they should fall off with slight nudge. Slice beets in ¼ inch cubes or discs.
3) Wash and blanch green beans (with a little water in a hot saucepan heat beans 2-3 minutes until they turn dark). Add on top of beets.
4) Sprinkle with Parmesan
5) Combine orange juice, lemon juice and vinegar in a small bowl. Drizzle over top when ready to serve.
Note: Sliced oranges would go nicely on this salad.

Head on over to Sweetnick’s for today’s ARF roundup!

I have provided a previous gross out story on beets already. I will not submit it to you again.

The Medusa of the vegetable world, all the beet touches turns to ruby. Demanding center stage on any plate they grace, it is a well-deserved placement. Artistically, beets are a most majestic vegetable. The crimson hue they radiate is astounding. Pulsing with vibrancy, they seem to have a heartbeat you can almost feel.

In culinary terms, they are near to perfection: pairing perfectly with meats, bringing color to any salad, flavorful enough to form a soup and bold enough to stand on their own. You would be hard pressed to find another master of the food world with such flavor and seemingly exotic pizzazz as the beet; yet so humble it is often overlooked.

I am quite content a few noble beets will have the honor to embellish my bucket garden this summer. And as long as I can keep the odd five finger discount on my garden to a minimum, there will be much rejoicing in the weeks to come, with many more beet recipes to follow.

This recipe is deliciously simple. Remember to take care when handling beets as they do stain (so throw on an apron). Orange juice is an ideal pairing with this vegetable for a little bit of tang, further bringing out the beet’s own sweetness.

BRAISED BEETS
Makes: 4 servings. Active Time= 10 minutes. Cook Time= 1 to 1-½ hours.
* 4-5 medium sized beets
* 1 medium onion
* 1-½ cups orange juice
* ½ cup water
* 1 Tbl fresh rosemary; chopped

1) Preheat oven to 400F. Slice both ends off beets and peel skin off. Chop into ¼-inch cubes.
2) Cut onions into ¼-inch cubes. Place onion and beets in an oven safe, non-reactive pan. Add orange juice, water and sprinkle fresh chopped rosemary over top.
3) Bake for 1 hour. Remove beets, stir and test doneness. If not yet soft, return to oven for another ½ hour. This dish can be served warm or cooled and served chilled.

When I was a girl, chicken came in two forms: lightly breaded and grilled. Lightly breaded chicken appeared as chicken Parmesan, chicken Marsala or simply plain. Grilled chicken sometimes joined forces with teriyaki, bread to form a sandwich, or cold on a salad. How quickly chicken can turn boring.

Somehow, I never grew sick of it. But these days I have added to my mother’s repertoire. D loves his fried chicken and we often dish it up this way. Roasted is excellent with a little basil, garlic and pomegranate molasses rubbed on top. But please, somebody bless the French for thinking to add wine to everything!

I must have understood I would come into a love of food. I took my first French class by the second grade—after school sessions taught me numbers, color, hello and goodbye. By sixth grade I was accompanying my family to Paris. While my father attempted to ask for directions in his broken Spanish reasoning, “it’s close enough,” I ran in to intersect and placate a developing brawl. With my basic direction skills I was able to ask, receive and even understand the compliment: “Little girl! How well your French is! Such a fine accent! Never listen to your father!” Well, thank you, I still try not to.

My love continued until some evil teachers in high school set me back. It has not stopped my love of the culture, especially the food. I was beyond ecstatic when a (dare I say reasonable) French bistro opened in my area. And even when I was snubbed by the waiter for requesting ketchup with my fries (is it my fault a steak au poîvre comes with no sauce?!) I returned for more. Each time the food got better, I had tried everything on the menu, and pretty soon I was having drinks with one of the chefs. So it made a perfect setting for an intimate birthday party.

It was my birthday and I ate my mussels with pleasure. But as I spied a guest enjoying his Coq au Vin with much gusto, I took to staring until a morsel was offered; pure decadence. The chicken fell right off the bone. The sauce was thick and rich and just calling for crusty bread to act as a sponge. That one little taste was etched in stone.

So with an organic chicken accompanying me home my mind wandered past my youth of lightly breaded chicken, grilled chicken, paused briefly at fried and then rounded the corner to my birthday memory. A bottle of cheap ($3.99) wine was purchased and miscellaneous vegetables were pulled from the refrigerator. Suppose I claim my Coq au Vin surpassed that of my beloved restaurant? With the chicken melting off the bone (while it appears to hold together quite well in the photo) and the sauce begging to be sopped up with great zeal, this is a meal that is calling out to be made.

While at my family’s Seder the other night I mentioned this dish. “Oh no,” my step-mother cringed, “coq au vin just takes too long!” Actually, prepping this dish is simple. Like all braised meat it is the slow cooking that takes patience. And with all braised food, the wait is well worth it.

Coq Au Vin
Makes: 4 servings. Active Time= 25 minutes. Cook Time= 1-½ hours.
* 1 whole chicken, cut into sections (you can ask your butcher to cut it for you)
* 2 carrots, cut into 1-2 inch pieces
* 1 celery stalk, cut into 1-2 inch pieces
* 1 apple (I used a Golden Delicious, but any sweet baking apple would work)
* 1 onion, chopped in ¼ inch discs
* 2 cups red wine
* 2 bay leaves
* 1-2 tsp fresh rosemary
* 1-2 tsp fresh basil (or any other herbs you like)
* fresh pepper/ salt
* 2 Tbl unsalted butter or olive oil

1) In a Dutch oven (or other pot with tight fitting lid) over medium heat, warm the pan and melt the butter. Add carrots, celery, apple and onion. Sautée until onions are limp, about 8 minutes.
2) Add chicken and brown on both sides; 8-10 minutes. Add wine, bay leaves and other herbs.
3) Reduce heat to medium-low, secure lid and allow to simmer for 1-½ hours; or until meat falls off bone.
4) When done, carefully remove chicken and any loose bones from pot; set aside (or place on serving plates). Using a hand-held blender, or in batches with an upright blender, purée the contents of the pot until thick and smooth. Return chicken to pot (or add purée on top of chicken). Garnish with fresh herbs and serve with fresh crusty bread.

In non-food related activities WCB at Eat Stuff brings us the world of cats.
Some cats understand good window manners. Here is Kitty BoJangles at her perch eyeing a few squirrels:

And then there is Whisky, the Terrible Tot. Thinking he can claw his way out of house and home to chase the birds and squirrels:

The poached egg– An ever elusive attempt at perfection. How often I have tried to make it right and failed miserably. Somehow the cards were stacked differently today: the albumen (egg white) stayed close, holding a soft transparent blanket to the precious yolk. Is perfection due to the excitement of hauling a hefty load of clay to the studio for a firing? The realization that the avocado to accompany this meal has ripened to perfection? Or, that I found a splendidly tasty use for my leftover mashed potatoes? Most probably it is that my newest trick is a success.

At most any restaurant that I attend breakfast or brunch, my order is poached eggs. Hollandaise on the side, I prefer to sop up the natural syrup of the yolk with a hearty slice of bread or English muffin. Funny that D never makes comment since come dinner when I so often want to order mussels upon mussels (when eating out), it is suggested I try something new; aren’t I tired of mussels? No, is it wrong to seek out an ideal?

But in the egg it is that soft outer and ever-so-delicate center that I love. The tight rope walk to crack the shell without breaking and serve it forth with a perfect nucleus. It is after all, extremely difficult to cook eggs—any egg for that matter.

Don’t believe me? How often have you had good scrambled eggs? I mean good. Yes, of course some like theirs more or less dry than others, but the perfect scramble should be moist, fluffy and full-bodied. Over low heat, M.F.K. Fisher notes the process should take about thirty minutes, no less or the egg has lost flavor. With little time even for a hot breakfast, who can spend all that time waiting on eggs? Now, I think that this time can be cut back slightly, but low (heat) and slow (cooking) should be the motto for almost any egg cooking approach—with the poached an exception.

This meal provided a pleasant taste-texture combination. The potato pancake was crisp on the outside and smooth on the inside. Complementing that, the perfect poached egg was a delectable runny river of goodness. Add to that a vine-ripe tomato, an exceptional avocado, and a sprig of sage for zing, there is no better way to start the day.

MASHED POTATO PANCAKE POACH
Makes: 2 servings. Active Time= 15 minutes.
The Mashed Potato Pancake
* 2 heaping spoonfuls of leftover mashed potatoes (mine had mushrooms inside, they can also be plain)
* 1 egg
* 1 Tbl butter or vegetable oil

1) Combine egg with mashed potatoes and mix well. Warm a skillet on medium and melt the butter/ warm the oil.
2) When skillet is ready, create two patties with the potato mixture and set them on the skillet. To create a nice crust, the pancakes should cook 6-8 minutes each side. While cooking, poach the eggs (below).

The Perfectly Poached Egg
* 2 eggs
* 2 Tbl vinegar (I used tarragon vinegar, but any kind is fine as you will not taste it in the end) **

1) In a saucepot over the stovetop, bring 3-4 cups of water to a boil (water should come up on the sides at least 2 inches in the pot). Add vinegar.
2) Crack each egg separately in a small bowl or mug. When water is at a rapid boil, with the mug resting close to the water, slowly slip the eggs, one at a time, into the boiling water.
3) Turn heat down immediately to low. Cook 3 minutes.
4) Remove with a slotted spoon and place over finished mashed potato pancake

** The vinegar helps to bind the albumen of the egg