#27
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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.
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#28
  From the New Issue piano226 HI [br][br]Yesterday...
That one is on my list. Thanks for letting us know it's a good one!
Daphne
Keep your mind wide open.
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#29
  Re: From the New Issue Gourmet_Mom That one is on my li...
I'd like to see it, if someone has a few minutes to post it.
Thanx
Cis
Empress for Life
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#30
  Re: From the New Issue farnfam I'd like to see it, ...
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."
Daphne
Keep your mind wide open.
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#31
  Re: From the New Issue Gourmet_Mom Here you go![br][br]...
OOOoo, that does look yummy, and very doable for a brunch
Cis
Empress for Life
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#32
  Re: From the New Issue farnfam OOOoo, that does loo...
That's been looking good to me, also!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#33
  Re: From the New Issue cjs That's been looking ...
I thought this looked delicious, but the calorie count was too high for me!
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#34
  From the New Issue piano226 HI [br][br]Yesterday...
Got some asparagus and some brie in the fridge. Must try soon!
"Time you enjoy wasting is not wasted time."
Laura
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#35
  Re: From the New Issue luvnit Got some asparagus a...
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
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#36
  Re: From the New Issue DFen911 I would love for [ur...
Whoo Hooo!!! Where is my "LIKE" button!
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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