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SAMPLE RECIPE:
Potato Waffles with Poached Eggs, Smoked Salmon, and Lemon-Caviar Butter
Chef Bruce Sherman’s sophisticated comfort food makes a stunning starter. Also delicious for breakfast or brunch, the dish is best made with farm fresh eggs and hardwood smoked salmon.
Potato Waffles
1 egg
1 egg yolk
1 cup crème fraîche or heavy cream
Freshly grated nutmeg and ground white pepper to taste
1 pound russet potatoes, peeled
1/2 teaspoon salt
Lemon-Caviar Butter
1 teaspoon water
1 teaspoon fresh lemon juice
5 tablespoons cold unsalted butter, cubed
Salt to taste
1 tablespoon American-farmed sturgeon caviar
3 cups water
2 tablespoons distilled white vinegar
2 eggs
4 slices cold-smoked salmon
1 teaspoon American-farmed sturgeon caviar for garnish
Fresh herb sprigs, watercress, or baby salad greens for garnish
Preheat the waffle iron. In a large bowl, whisk the egg, egg yolk, crème fraîche or heavy cream, nutmeg, and white pepper together.
Using the coarse holes of a box grater, shred the potatoes onto a dish towel. Enclose the shredded potato in the towel and wring both ends of the towel to remove as much moisture from the potato as possible. Add the potato and salt to the egg mixture and stir until blended.
If the waffle iron isn’t nonstick, lightly brush it with butter. Evenly spread the potato mixture onto the hot waffle iron, close the lid, and cook for 5 to 6 minutes, or until the waffles are evenly browned and the potatoes are cooked through.
Meanwhile, make the lemon-caviar butter: In a small saucepan, bring the water and lemon juice to a simmer over medium heat. Whisk in the butter, piece by piece, until the mixture thickens slightly. Remove from heat and stir in the salt. Cover and set aside.
In a small saucepan, bring the water and vinegar to a boil. Reduce heat to low and bring the water to a bare simmer. Crack each egg into a saucer, slip the eggs into the simmering water, and cook for 3 minutes. While the eggs cook, stir the caviar into the reserved lemon butter.
Remove the waffle from the iron and cut it in half diagonally. Arrange a waffle half on each of 2 plates. Rest a second waffle half on top, placing it at an angle. Arrange a slice of smoked salmon over the center of each waffle.
Using a slotted spoon, lift out the poached eggs, tamping any excess moisture with a towel, and carefully place 1 egg atop the salmon on the bottom waffle. Spoon the lemon-caviar butter over the eggs and top each egg with a dollop of caviar. Garnish the plates with herbs, watercress, or micro-greens and serve at once.
Makes 2 servings, Recipe from A Table for Two by Sharon O’Connor, page 153
THE COOKBOOK:
Café Daniel Boulud * Tabla * Blue Ginger * Bacchanalia * North Pond * Commander's Palace * Maison de Ville * Yoshi’s * Wild Ginger. |
$34.00 $23.76
Special Discount!
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