Cookbook 1, Recipe 1
Just to clarify a couple of items right away. I will give you the recipe as I made it not necessarily as the cookbook said to make it. For the purposes of this endeavor my definition of a week is flexible. A week may start on a Saturday, Sunday or Monday - which ever suits my needs!
Did I like it? If I liked turnips I would have. I tried this recipe because I had leftover ham and I'm trying to like turnips. They are similar to brussel sprouts - I'm not a fan of the mustard-e-ness. However, if you like turnips I'm sure you would like this. Normally I will give you Stephen's opinion as well - he was not here to taste it.
Mise en place
Leftover ham about 1/2 to 3/4 cup
butter to fry ham in
1 turnip
1 potato about 1/2 the size of the turnip
1 egg
2 spoons of sour cream
butter to fry turnip/potato hash in
Freshly chopped tarragon
1 egg
Directions
Place water on to boil for poached egg. Grate the potato and turnip into the towel, wring out as much water as possible. Beat egg with 2 sour cream, add turnip/potato mixture, add salt and pepper to taste. Heat up butter in a skillet to fry hash in and fry it up how you would like.* Place egg in boiling water for 10 seconds. Turn the water down to the lowest setting and crack the egg into it - simmer for 5 minutes. Heat butter in another pan and fry up the ham adding tarragon to taste. When hash is done place on a large plate, top with ham followed by the poached egg. Season with tarragon to taste.
*Julia Child calls for a 1/16 inch of butter or oil in a non-stick pan to fry your hash in. I do not own a non-stick pan and I didn't want to fry with that much butter/oil. I simply added 2 tsp of butter and fried it up not expecting to have a nice patty.
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