hello! last night i scurried all the way to the upper east side, to an event thrown by decades to benefit sloan-kettering hospital’s cancer center. basically, i got to sip champagne and feast my eyes on some of the most beautiful designer vintage clothing i’ve ever seen in person – none of which i could afford, of course. still, it was fun, and i got to catch up with a long-lost friend, which is always a good thing.
i got home and set straight to work on dinner – i’d scored some duck eggs and house-made corned beef hash from work, so i had a vague plan for breakfast for dinner. i heated up the oven, got some pizza dough rising, and set about chopping.
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one batch pizza dough – i use this recipe
white or red sauce – i made a bechamel sauce (basic recipe here) with onions, mushrooms, ramps and fresh ricotta
toppings of your choice – i used baby heirloom tomatoes, duck prosciutto, avocado and an egg
heat your oven as high as it will go without broiling – mine was up to about 550. put your pizza stone or a sheet pan inside to heat up with the oven. make your sauce, then roll out your pizza dough on a piece of parchment so you can easily slide it onto your sheet pan/pizza stone. bake it for 2-3 minutes, then pull it out and spread your sauce over the dough, and add the toppings that need more time – for me, it was the tomatoes and prosciutto. bake these for 5-6 minutes, then pull out and add the egg and avocado; bake for five more minutes or so, until the white of the egg is fully cooked.
while everything was baking, i quickly threw together some corned beef hash.
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corned beef hash
3 large idaho potatoes, scrubbed and diced
1 small yellow onion, diced
a spring of rosemary, finely chopped
1 cup of prepared corned beef hash (mine was dressed with some mustard and mustard seeds, salt, and pepper)
3 eggs (i used duck eggs, just because.)
once everything is chopped, it’s quite simple; use a cast-iron pan and add a couple tablespoons of butter. add the onion, and sautee until soft and transparent; add the potatoes, turn the heat down to medium-low, and just let those potatoes cook through. don’t worry too much about them sticking to the pan; add a bit of butter if this happens (my favorite solution to any problem) and you’ll just have some nice crispy bits. add the rosemary, and salt and pepper to taste, and the corned beef (chopped into bite sized pieces) once the potatoes have cooked through, and stir occasionally; i put mine in the super hot oven with the pizza, still baking, so they’d be ready at the same time. while the hash crisped up in the oven, i fried the duck eggs to place on top.
i didn’t get home to start cooking until nearly ten o’clock, so by the time we sat down to dinner it was a rather unhealthy 11:20; it felt sort of right, though, eating breakfast in the pitch black, all sleepy-like. but instead of just waking up, i got to go to bed right after. bonus. have a wonderful week, and more from me soon –
SOURCE: homerunballerina – food & personal style by a bakery owner in the berkshires – Read entire story here.