Cold-Weather Cooking by Sarah Leah Chase

Author:Sarah Leah Chase [Chase, Sarah Leah]
Language: eng
Format: epub, azw3, mobi, pdf
Publisher: Workman Publishing Company
Published: 2015-01-31T22:00:00+00:00

Very Vanilla, Very Valentine

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Raspberry and Champagne Aperitif

Banana-Citrus Compote

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Twice-Baked Cheese Soufflés

Chicken Livers with Mustard Seeds

Cranberry-Vanilla Muffins

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Vanilla infused coffee

Smoky Ham Hash

Hash is gratifying both as a hearty brunch dish and the humble star of a simple Sunday night supper. My remodeled version of this homey hodgepodge is laced with coppery rutabaga and radiant red pepper and then accented with the staccatolike crunch of caraway seeds. Serve solo or, more traditionally, with scrambled, fried, or poached eggs.

1 small rutabaga, peeled and cut into ½-inch cubes

3 large red-skinned potatoes (unpeeled) scrubbed and cut into ½-inch cubes

1 large red onion, coarsely chopped

3 cloves garlic, minced

3 tablespoons bacon fat

1 red bell pepper, stemmed, seeded, and cut into ¼-inch dice

1 pound good-quality baked lean ham, thinly sliced and cut into ½-inch squares

2 tablespoons unsalted butter

⅓ cup dry white wine

1½ teaspoons caraway seeds

1 teaspoon white wine Worcestershire sauce

Salt and freshly ground black pepper to taste

½ cup chopped fresh parsley

1 tablespoon grainy Dijon mustard

1. Cook the rutabagas and potatoes in separate pans of boiling water until crisp-tender, 10 to 15 minutes. Drain both.

2. In a large skillet, sauté the onion and garlic in the bacon fat over medium-high heat 3 minutes. Add the bell pepper and cook 2 minutes more.

3. Stir in the rutabaga, potatoes, ham, butter, and white wine. Season with the caraway seeds, Worcestershire, salt if needed, and pepper. Cook the hash, stirring frequently, over medium heat until all the liquid has evaporated and the mixture is lightly browned and crisp, 20 to 25 minutes.

4. Stir in the parsley and mustard, and cook 2 minutes more. Serve at once.

Makes 6 to 8 servings

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