Kale and Leek Potato Rösti With Poached Eggs & Hollandaise

Basically anything that involves eggs and potatoes for breakfast is my jam. I make something almost every weekend involving those two items and never get sick of it. Throw some homemade hollandaise on there, and I’m in love. A rösti translates literally to “crisp and golden” and is basically made of just shredded potatoes that are cooked until – you guessed it – crisp and golden! Basically the same as a potato latke. I jazzed mine up by adding shallots, leeks, and kale. I think I ate this entire plate in record time, though I plan to beat that record the next time I eat it.

Ingredients: (serves 1)
1 cup frozen shredded potatoes, run under water until thawed
1/2 cup lacinato kale, chopped well
2 inches of a leek, washed well and chopped small
1/4 shallot, minced
1 egg white (you’ll only need about half – keep the yolk for the hollandaise recipe below!)
1/2 tablespoon all-purpose flour
1 whole egg (for poaching)
Apple cider or white vinegar (optional, for poaching water)
Salt and pepper, to taste
Red pepper flakes
Olive oil

Hollandaise: (serves 1 person)
1 egg yolk
1/2 teaspoon lemon juice
1/4 stick of unsalted butter
Black pepper

Start by thawing your frozen shredded potatoes by running them under the water for a minute. Squeeze out the water as best as you can, then set aside. Alternatively, you can use fresh potatoes but shredding them, rinsing them under water, then squeezing out the excess liquid… but I was feeling lazy. Anyway, add a little olive oil to a small pan and sauté the shallots, kale, and leeks until softened. In a bowl, toss together the kale/leek mixture along with the shredded potatoes, red pepper, salt, and pepper. Next mix in half an egg white and the flour to help bind the mixture. In the same pan you cooked the kale/leek in, heat some more olive oil over medium heat, then scoop the entire potato mixture into a ball and form into a flat pancake with your hands. Place in the pan and press down with your spatula to help flatten it more, while keeping the edges intact. Cook for about 5 minute, then flip it over and cook the other side for another 5 minutes. You want the outside to be golden and crispy.

While the potato cooks, make the hollandaise sauce. Fully melt the butter in the microwave. In a metal bowl, whisk together the egg yolk and lemon juice for about a minute – you’ll see it thickens a bit. Fill a pot with about an inch of water and bring it to a boil then turn off the heat. Place the metal bowl on top of the pot (making a double-boiler) and while whisking vigorously, slowly add in a little bit of the melted butter at a time. You really need to whisk fast to avoid the eggs scrambling. Once all the butter has been whisked in, remove from the double boiler and add a pinch of cayenne and black pepper. Taste and add more lemon if you’d like. Set aside until ready to use, but give it a little whisk here and there to avoid a film on the top. If it thickens to much while sitting, you can add a tiny tiny splash of warm water to loosen it.

To poach your egg, boil some water in a medium sized pot. Add about a teaspoon of apple cider or white vinegar (helps make them fluffy) then swirl the water with a spoon to create a whirlpool to drop the egg into (this will help the egg to keep its round shape.) Gently pour in the egg. Cook for about 30-60 seconds before removing with a slotted spoon. I usually lift them slightly out of the pot and gently poke the centers until it feels a little firm but runny in the center.

Top your potato rösti with your poached egg and hollandaise and get to eating!!

Kale & Leek Risotto

Risotto! It is so easy to make, and pretty much fail proof. It is one of my go-to meals when I have a lot of veggies on hand and want something fairly quick and easy to make after a long day at work. This week I used a mixture of kale, shallots, leeks, lemon, and Parmesan cheese – a little army of magical flavors. If you haven’t tried making risotto before, I recommend it!

Ingredients: (serves 2)
1 tablespoon olive oil
1 large garlic clove, minced
1/2 shallot, chopped
1 heaping cup sliced leeks
1 cup arborio rice
1/2 cup water
Juice of half a lemon (plus more at the end, if needed)
1/2 tablespoon lemon zest
Pinch red pepper flakes
3 cups unsalted chicken stock (or broth)
1 cup de-stemmed chopped kale
1/3 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
Salt and pepper, to taste

Start by bringing the chicken broth to a simmer in a medium saucepan. Keep on low.

In a heavy saucepan, cook the garlic and shallot in some olive oil for a minute, then add the leeks and cook together until everything is softened, about 3-4 minutes. Add the rice and stir for another 1-2 minutes to toast the rice a little. Next add the 1/2 cup of water, lemon juice, lemon zest, and the red pepper flakes. Cook and mix until liquid is absorbed. Now, start adding the chicken stock… you’ll want to add 1/2 cup of the hot chicken stock at a time, cooking until liquid is completely absorbed before adding your next 1/2 cup of stock. Repeat this until all the stock us used. It will take about 15 minutes or so. You want to be stirring constantly to move the rice around and help it from sticking to the bottom of the pan. The rice will be soft but will still have a little firmness to it when finished. When the rice is about done, toss in the kale and parsley, then salt and pepper to taste. At the very end, fold in the Parmesan cheese.

Risotto is a great side and goes with almost anything. I eat it as my main meal a lot too, and often top it with a poached egg.

Brussels Sprout & Leek Cast Iron Pizza

Guys. Making a pizza in a cast iron skillet is amazing. I’ve never done it before and absolutely loved it. And the best part is that the whole thing takes about 3-4 minutes to cook! Normally I like a thin pizza, but there’s something about this pillowly crust that is heavenly. I didn’t even make it to the table, or to a chair for that matter, I ate half of it just standing in my kitchen like a PRO!

Pizza dough (you only need half)
1 cup Brussels sprouts, trimmed and washed
1/2 leek, trimmed and washed
2 small garlic cloves, chopped
Smoked mozzarella, sliced
Soppressata, thinly sliced
Olive oil
Salt and pepper, to taste
Honey, for topping (optional)

I purchased my dough from Whole Foods, as I was feeling lazy, but you can make your own if you like! I simply cut the ball in half and froze the other half for future pizza making.

To start, saute the garlic, leeks, and Brussels sprouts in a little olive oil until the greens have softened a bit. Salt and pepper to taste then set aside. Next, heat the cast iron pan on your stovetop over medium heat for 10 minutes.

Get your broiler going in the oven. Roll your dough out on a floured surface, making it about the size of your skillet. Have your toppings ready and on stand by, because once you place that dough in the skillet you need to add those toppings fast! Gently place your dough into the hot pan. It might not come out perfect, but that is OK. Top with the mozzarella, veggie mixture, and soppressata. Turn off the burner, and place the pan directly into the oven underneath the broiler. Cook for about 3-4 minutes, rotating the pan occasionally, until the crust is bubbling and has a nice golden color with few burnt bits. Remove from oven and let cool slightly before eating.

Serve with some fresh grated Parmesan cheese, and a drizzle of honey! I used Mikes Hot Honey which I LOVE and totally recommend. You could probably make your own version by mixing in some cayenne pepper with your regular honey if you like. ENJOY!

Leek & Arugula Risotto With Pancetta

I’ve never made risotto before, mainly because I thought it always sounded so time consuming to make. But I am happy to report that it doesn’t take that long and is totally worth the end result. The pancetta with the runny egg reminded me a little carbonara, which I love. I think my favorite thing about this recipe was that I tossed in some lemon juice and zest which ended up giving it really nice flavor.

Ingredients: (serves 2)
3 cups chicken broth
1 tablespoon olive oil
2 oz pancetta, chopped
1 large garlic clove
1 cup sliced leeks
3/4 cup arborio rice
1/2 cup water
Juice of half a lemon
1 teaspoon lemon zest
3/4 cup chopped arugula
2 tablespoons grated Parmesan cheese
Salt and pepper, to taste
2 eggs

Start by bringing the chicken broth to a simmer in a medium saucepan. Keep on low.

In a heavy saucepan, cook the pancetta in a little olive oil. Remove with a slotted spoon and set aside. Next, saute the garlic and leeks in the leftover pancetta drippings until softened, about 3 minutes. Add the rice and and stir for another 1-2 minutes. Next add the the water, lemon juice and zest, and cook until liquid is absorbed. Add in 1/2 cup of the hot chicken broth and cook until liquid is absorbed, then repeat until all broth is used. You want to be stirring constantly. The rice will be soft but will still have a little firmness to it when finished. Toss in the pancetta and arugula.

To poach the eggs, boil some water in a medium sized pot. Add about a teaspoon of apple cider vinegar (helps make them fluffy) and swirl the water with a spoon to get a little whirlpool going before pouring the eggs in one at a time. Cook for about :30-:45 seconds before removing them with a slotted spoon. I usually lift them slightly out of the pot and gently poke the centers until it feels a little firm but runny in the center.

Plate the risotto and top with fresh grated Parmesan cheese and your poached egg!


Kale & Leek Spanakopita

Any time I order Mediterranean food, I always get enough spanakopita to feed a small village. It’s so good!! I’ve never tried making it myself, nor have I worked with phyllo dough, so I figured what better time to try then now. I got some kale and leeks in my CSA bag this week, so instead of making traditional spinach spanakopita I used the kale and added some leeks as well. Overall a pretty good experiment! I learned spanakopita is not that hard to make, and phyllo dough isn’t as intimidating as I thought it would be. After eating my weight in these little golden treats, I forced myself to bring the rest to my family before I overdosed in flakey goodness. I have another box of phyllo in the fridge though, so I have a feeling I’ll be back on a spanakopita kick soon.

1 box phyllo dough, defrosted (20 sheets needed)
1 large bunch kale
1 large leek, greens separated, washed and chopped well
1/2 cup feta cheese
1/4 cup grated Parmesan cheese
2 eggs, lightly beaten
Olive oil
Salt and pepper, to taste

Preheat oven to 375 degrees. Get a large pot of water boiling going, then add the kale and a pinch of salt. Simmer for about 4 minutes. In the meantime, cook the leeks in a pan with some olive oil for about 2 minutes.

Drain the kale, and when cool enough to handle, squeeze out the excess water. I squeezed mine in a paper towel to make sure I really got out as much water as possible. Chop the kale really well and add to a large mixing bowl with the leeks, feta cheese, Parmesan cheese, eggs, and a good pinch of pepper.

Have your phyllo dough ready to go along with a small bowl of olive oil. It’s important to work fast so that the dough doesn’t stick together. On a large cutting board (or clean counter is fine too) lay a sheet of the phyllo and brush it with olive oil. Add another layer of phyllo and continue with the olive oil and layers of phyllo until you have 10 layers total. Scoop about 1/2 of the mixture onto one end of the phyllo (see photo) and roll it up! Place on a baking sheet lined with parchment paper. Make the other spanakopita roll with the remaining sheets, then place both in the oven for 18-20 minutes or until golden. Let cool for at least 5 minutes before you cut them into 6-8 pieced each. EAT!

Leek, Mustard Greens, and Corn Pizza

I could probably eat homemade pizza every night. It might sound sort of intimidating to make, but it seriously could not be easier! Especially if you buy pre-made dough at the supermarket, or at your local pizza place for a buck or two, which is what I love to do because it’s super fresh.

1 ball of pizza dough
1 large leek
2 ears of corn, cut off the cob
3 cups mustard greens, cut into 1/2 inch ribbons
1 garlic clove, minced
1 small can of tomato sauce
3 ounces St. Andre cheese
All-purpose flour
Olive oil
Salt and pepper

Start by preheating the oven to 425 degrees. To trim the leeks, cut it where the light part meets the dark part, then toss the dark stuff. Cut them lengthwise then run the leeks under the water to remove any dirt. They can be pretty dirty sometimes so really make sure to rinse them well. Cut them crosswise in 1/4 inch slices. Next, remove the stems of the mustard greens and layer the leaves on top one another, roll them up together then slice 1/2 inch ribbons. Lastly, cut the corn off the cob.

Add some olive oil to a pan and saute the garlic for a minute. Add the leeks and cook for about 7 minutes until slightly browned. Next add the mustard greens and cook about 4 minutes until wilted, then toss in the corn, salt and pepper to taste, and cook everything together for another 10 minutes. While that is cooking, roll out your pizza dough. Make sure to flour the surface and rolling pin, and continue to sprinkle the dough with flour as you go. Place on a baking sheet lined with parchment paper.

Add the toppings to the dough starting with the tomato sauce, then the leek mixture, and lastly the cheese. Bake for 25 minutes until everything is golden! Let cool for a few minutes before cutting.

Creamy Eggplant, Mushrooms, and Leek Pasta

The fall weather was definitely here today. It was the first day I felt a little chilly walking around- probably because I’m in denial summer is over and still dressing for 80 degree weather. When I got home I decided to make some nice warm pasta for dinner. I made this delicious eggplant and mushroom dish that took no more than 30 minutes max. I will definitely be making this again! I think it might even be good with a little pancetta added next time.

Ingredients: (from Petite Kitchen)
2 tablespoons butter
1 leek, sliced
2 garlic cloves, finely chopped
5 oz baby bella mushrooms, chopped
4 small Japanese eggplants, cubed
Juice and zest from 1/2 lemon
1/2 cup chicken stock
1/2 cup cream
1/2 tablespoon Dijon mustard
Grated Parmesan cheese
Salt and Pepper
Angel hair pasta

(makes about 2-3 servings)

Melt the butter in a large saucepan over medium heat and add the leeks. Let cook for a minute until they break down a little. Add the garlic, mushrooms, eggplant, lemon zest, and a pinch of salt and pepper. Continue cooking vegetables for another 3 minutes or so. Add the chicken stock and Dijon mustard then turn down the heat to low and let simmer for another 5 minutes. In the meantime, boil some water and cook the pasta. Turn off the heat and add the cream and lemon juice to the vegetables, stir well then pour over the pasta. Top with Parmesan cheese and a little fresh cracked pepper.