Hash Brown Casserole & The Rose Bowl Parade

Happy New Year's Eve, dear Reader! Hope this post finds you looking forward to ringing in 2010. If your plans include a New Year's Day shindig and you're looking to serve something delish but easy (in case of slight headache due to over-indulgence the night before), Hash Brown Casserole is great in a pinch.

Throw it together today and pop it in the fridge, then into the oven tomorrow and you're free to stagger back to bed for an hour. Or, observe that most hallowed of New Year's Day traditions--watching the Rose Bowl Parade. And the game too, if you're into that sort of thing. Personally, I find a bazillion, fabulous animatronic floats covered entirely in flowers, seeds and zany organic material to be creative nirvana. Football, shmootball. But I digress.

Hash Brown Casserole

2 lbs. OreIda Hash Browns with diced onions & peppers
1 16 oz. container Daisy Sour Cream
2 cans of Campbell's condensed Cheddar Cheese Soup
2-3 tbl. Capers, slightly mashed
3 cups thick shredded Colby/Monterrey Jack cheese blend
salt & pepper to taste
1 cup bread crumbs

In large mixing bowl, combine sour cream, cheddar cheese soup & capers.
Season with salt & pepper.
Add hash browns (frozen or slightly thawed) and 2 cups of shredded cheese.
Mix until hash browns are thoroughly coated with cheese mixture.
Season with more salt & pepper, if needed.
Pour hash browns into greased 9"x13" glass casserole dish.
Bake at 325 degrees for 45 minutes or until casserole begins to bubble.
Remove casserole from oven & sprinkle with remaining cup of shredded cheese and top with bread crumbs.
Bake for 10 minutes or until cheese is melted and top is golden brown.
Allow to cool for 5-10 minutes before serving.
Serves 6-8.

I love, love, love this dish! Great for brunches, Christmas morning breakfast, Superbowl parties, etc. Yum-O!

Molded Eggs Florentine (aka Ode to Mini Ramekins)

Molded Eggs Florentine
Originally uploaded by talekinker

All right, Reader. I think it's high time we added the ramekin to our arsenal of go-to kitchen accessories. You are gonna be delighted with all the dishes you can make with these little gems. Best of all--they are soooo easy to use! Go pick some up at your local Pier 1 Imports for $1 each.

Ramekins are my new favorite way to bake individual portions plus they're dishwasher safe. Use the mini ramekin to bake individual layer cakes, souffles or the fab Eggs Florentine recipe below. The medium size ($2.50 each, as of Nov. 2009) are great for baked french onion soup, chili, mac n' cheese, chicken pot pie and other hearty single-serve dishes. Go crazy and let me know what you come up with!

This super-easy version is my loose interpretation of Penny Farrell's delightful recipe showcased in her 'Brunches' cookbook.

Molded Eggs Florentine

1 bag fresh spinach, washed & stems removed
4 eggs
2 red peppers, roasted & thinly-sliced
1 teaspoon ground coriander seed
salt & pepper to taste

In 1-inch of water in a pan, add salt, pepper & coriander and spinach. Steam spinach until just wilted.
Remove from heat and drain thoroughly, pressing out any excess water.
Divide spinach into 4 portions and place in bottom of greased ramekins.
Place large skillet with 1-2 inches of water over medium heat until water begins to boil.
Using tongs, place ramekins in hot water bath.
Add one egg to each ramekin.
Add 4-5 strips of roasted red pepper to each ramekin.
Salt & pepper to taste.
Allow ramekins to cook in water bath until eggs are opaque or reach desired level of doneness (4-10 minutes). Covering the ramekins for a minute or two will help cook any stubborn eggs.
Using tongs, remove ramekins from water bath and cool just until serving can be loosened from ramekin. For pretty presentation, serve on toast.
Or, if you prefer, do what I did and serve the Eggs Florentine directly in the ramekin. Just as delicious and still piping hot when it gets to the table.

This dish makes a fabulous centerpiece at any brunch! Enjoy!

In Praise of Pumpkin Soup

My Annual Pumpkin Pile Shot
Originally uploaded by Jim Frazier

I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion. -- Henry David Thoreau

I wait all summer for my toes to be cold.
Once those chilly October mornings arrive, requiring me to don fuzzy socks before getting out of bed, I know it's finally, really, truly Autumn and Pumpkin Soup Season.

Bringing up pumpkin soup usually draws one of two responses: either groans of delight from those who've had the pleasure or intrigued (if somewhat wary) looks from the uninitiated. Doesn't matter which--I tempt them all shamelessly, promising a velvety-orange and creamy deliciousness unlike anything they've tasted before.
"Trust me," I say, "You'll like it. People who don't even like pumpkin love this soup. It comes with references." I wheedle and cajole. I'm the used car salesman of soup.
P.S. It really does taste AMAZING, is darn easy to make and can be ready in 25 minutes.

This recipe is the original from Bon Apetit, Oct. 2001. As many of the reviews attest, it is rather bland. Over the years I have adjusted it as follows:

Ingredients

2 15-ounce cans pure pumpkin

4 cups water

1 cup half and half

2-3 garlic cloves, chopped

3/4 cup pure maple syrup, 1-2 tablespoons (set aside)

1 stick salted butter (softened), 2 tablespoons (set aside)

1 teaspoon (to begin with) Chinese five-spice powder (a blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets)

4 ounces fresh shiitake mushrooms, stemmed, sliced

salt & pepper to taste

1 tub marscapone dessert cheese, room temperature

Preparation

Bring first 3 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 1 stick of butter, and five-spice powder. Simmer soup 5-10 minutes, whisking often. Season with salt & pepper and more Chinese five-spice & maple syrup as needed. Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms & garlic; sauté until tender, about 5 minutes. Add mushrooms & garlic to soup and simmer 10 minutes or until slightly thickened, whisking often. While soup is simmering, stir remaining maple syrup and a splash of half & half into marscapone cheese until thoroughly combined. Consistency should liquid enough to drizzle. Divide soup among 6 bowls. In a circular pattern, drizzle each bowl with marscapone; serve immediately.
(Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.)

Ahhhhhh, heavenly! Let me know what you think!