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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!