Ham and Sweet Potato Hash with Over-Easy Eggs and Pea Shoots

I had another lovely ham steak from Copper Penny Farm languishing in my freezer and couldn’t decide what to do with it. I had the sudden epiphany that it would be great with sweet potato the other day while planning my weekly dinner menu, and found this recipe over at Epicurious. It wasn’t exactly what I wanted, but it was close enough to get me started.

I was happy at how quickly this came together – from start to eating within 30 minutes – which makes it perfect for a weekend brunch item. Use a nice heavy bottom skillet for this to get a nice brown on the sweet potatoes while they’re cooking on their own – just make sure you have a lid that more or less fits to get the steaming action you need to cook them through.

Also, if you can’t find baby pea shoots, feel free to substitute any other delicate greenery like watercress, mâche, or arugula. And take it easy on the salt on this dish – between the salty ham and the salted butter I used I didn’t feel the need for any additional seasoning at all.

Ham and Sweet Potato Hash with Over-Easy Eggs and Baby Pea Shoots

Yields about 4 servings

2 tablespoons butter

1 large sweet potato, peeled and cut into cubes (about 2 cups)

½ yellow onion, chopped

1 lb ham steak, cubed

2 cups baby pea shoots

4 eggs, cooked over easy

Melt the butter in a heavy skillet and add the sweet potatoes. Toss to coat and then cover with a lid, cook for 5 minutes stirring occasionally. When the sweet potato is almost done add the onions and ham and cook for a further 3-4 minutes – until onion is translucent and ham is heated through. Add the baby pea shoots and wilt. Divide into four portions and serve immediately with over-easy eggs on top.

french onion grilled cheese sandwiches

When I was very young my idea of tomato soup and grilled cheese involved a lovely can of Heinz tomato soup (Canadian) and Kraft cheese slices (also Canadian). I haven’t had either for a while, largely because I’m afraid that, as with many other flavors from my childhood, I’ll try them again and realize that they are, in fact, pretty gross – and my memories will be ruined.

I don’t think that’s something you’ll have to worry about with these grilled cheese sandwiches, though. Creamy fontina and assertive gruyere meld with rich, buttery caramelized onions and deliciously sour sourdough bread. Goes well with tomato soup or on its own with a light salad.

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salmon chowder

I grew up in the Pacific Northwest where chowder is a diet staple. If you've managed to make it to 5 years old without trying some kind of chowder - clam, oyster, fish, etc. - then there's definitely something odd going on.

Because I had some unpredictable allergic reactions to seafood as a child I was a little more sheltered than most and usually stuck to clam chowder. It wasn't until I started spending more time on the East Coast that I finally tried salmon chowder. Since then it's become a family favorite. It's easy to whip up a pot on the weekends and take it to work for lunch throughout the week - especially because I think it tastes even better the next day after it's been chilled and all of the flavors have had a chance to really meld. I think it creates a much deeper, richer flavor.

The original recipe calls for fish stock, which can be difficult to find and I find obnoxious to make on my own. Kitchen Basics does make a boxed stock that I find delicious and you can usually find it at Whole Foods (their clam stock is fabulous for making clam chowder, also). If you can't find a seafood stock then use chicken stock, but remember to use stock - not broth.

This is a key part of soup making of which many people tend to miss out - stock and broth are two very different things. Stock is made using browned bones, meat and vegetables. It has a rich, hearty flavor with a great deal of depth. Broth is made using just meat and vegetables and tends to have a much more subtle flavor. Think of it as the difference between using a a carcass from a roasted chicken vs. pieces of chicken meat to flavor the liquid. Both have their purposes, but one must be aware that they are indeed different.

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cilantro-jalapeño falafel

In the world of Middle Eastern delights falafel is surely a giant. It’s beloved throughout a region in which strife is no mere stranger. Instead of embracing a common interest though, each region has attempted to stake its claim on the chickpea-patty delight to force their counterparts out of the falafel-making game.

How typical.

As they bicker, however, we can continue to enjoy our falafels in peace. Should we feel particularly ambitious we could introduce the she-sells-seashells-esque tongue twister that is the Falafel-Waffle.

Just as the favored shapes of falafel vary from patty to ball to waffle (even some little spaceship shaped ellipses in NC once) the recipes are going to vary just as often. Some load theirs up with tahini; others focus on the green herbs. This cilantro-jalapeño version was inspired by a certain vegetarian friend of mine and maintains a lovely freshness from the cilantro while simultaneously giving you a little kick in the pants from the jalapeño.

No worries, it’s an enjoyable kick.

While the flavoring agents of your typical falafel change as often Lindsay Lohan’s incarceration status, the nutritional benefits are largely the same. A single cup of chickpeas is going to cost you a mere 269 calories and provide you with, no lie, 50% of your daily allotment of fiber. Move over bran muffins, falafel’s come to town. Add to that a quarter of your RDA for iron and 15 grams of protein and it’s no wonder the chickpea is a staple in the Middle East.

As for this recipe specifically, it’s a moist version. I’ve had some falafels so dry they might as well have been deep-fried sawdust. It’s an unpleasant experience. These are quite moist and, while a little more difficult to handle from their stickiness, are totally worth the leftover falafel mixture stuck under your fingernails.

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mexican rice

I've always been a big fan of traditional mexican cuisine. I also tend to find that whenever I visit a Mexican restaurant my two favorite foods on the menu are the rice and beans. Too often I'll order a large platter and when the server returns to collect it the main course is largely untouched - but save a few straggling grains the rice and beans are long gone.

After struggling to find a recipe that replicated that fluffy, flavorful rice I've finally settled on this version. It isn't gummy like many of the recipes I've tried and because the majority of the cooking takes place in the oven it's one of the easiest side dishes one can make.

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