From the New Issue - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: From the New Issue (/showthread.php?tid=119521) |
From the New Issue - piano226 - 03-28-2011 HI Yesterday I made the hashbrowns/asparagus with brie dish from the new issues. We both loved it. Would make it again for sure. Great dish for a company too. Re: From the New Issue - Gourmet_Mom - 03-28-2011 That one is on my list. Thanks for letting us know it's a good one! Re: From the New Issue - farnfam - 03-28-2011 I'd like to see it, if someone has a few minutes to post it. Thanx ![]() Re: From the New Issue - Gourmet_Mom - 03-28-2011 Here you go! * Exported from MasterCook * Hashbrown "Omelet" with Asparagus and Chive Brie Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup asparagus tips 1/2 cup Brie -- rind removed; softened 1 tablespoon heavy cream -- half and half 1 tablespoon fresh chives -- minced salt and pepper -- to taste 1 tablespoon peanut oil 2 tablespoons unsalted butter -- divided 1 pound russet potatoes -- shredded, rinsed, and dried For the filling, simmer asparagus in a skillet with water to cover until crisp-tender, 3 minutes. Drain asparagus and rinse with cold water until cool to the touch. Whip Brie and cream in a a bowl with a hand mixer until light and fluffy. Stir in chives; season with salt and pepper. For the potatoes, heat oil in a medium skillet over medium-high until it shimmers. Add 1 T butter and swirl in skillet to keep from burning. Add potatoes once butter is no longer foamy. Press potatoes with a spatula into a disk. Cook potatoes (without stirring) until golden on the edges, 7-8 minutes. Slide hash browns onto a large plate, cover with another plate, then invert so browned side is up. Add 1 T butter to skillet to melt. Slide hash browns back into the skillet, uncooked side down. Cook over medium-high until golden brown, 5-6 minutes. Place asparagus on half the hash brown. Spoon half the Brie mixture over asparagus; season with salt and pepper. Fold the unfilled hash brown over asparagus filling. Let omelet stand 1 minute to allow cheese to melt and asparagus to warm. Cut omelet in half for two servings. Garnish each serving with a dollop of remaining whipped Brie. Description: "To supplement the filling, add leftover ham or cooked chicken." Re: From the New Issue - farnfam - 03-28-2011 OOOoo, that does look yummy, and very doable for a brunch ![]() Re: From the New Issue - cjs - 03-28-2011 That's been looking good to me, also!! Re: From the New Issue - HomeCulinarian - 03-28-2011 I thought this looked delicious, but the calorie count was too high for me! ![]() Re: From the New Issue - luvnit - 03-28-2011 Got some asparagus and some brie in the fridge. Must try soon! Re: From the New Issue - DFen911 - 03-29-2011 I would love for C@H to do one issue 100% vegetarian, another issue 100% carb free, and the last one Lactose and Gluten Free. Now there's a great challenge and would target other markets ![]() Re: From the New Issue - esgunn - 03-29-2011 Whoo Hooo!!! Where is my "LIKE" button! |