Like most people in the city, I enjoy good food and eat out at restaurants more often than I should. But let’s face it: we have some of the best chefs in the world in our backyard, home-cooked food just doesn’t cut it.
With all this restaurant-going, the bills add up. It’s about time I learned how to cook properly, and I’m bringing you all on this ride along with me.
Each week, I’ll borrow a restaurant-style recipe from an acclaimed chef in New York City and conjure up my own version of his or her creation. It won’t be perfect — and I’ll venture to guess sometimes the results will be disastrous — but I’ll be chronicling it here for you all the same.
Here’s how it went this week…
Potato Waffle Benedict
Makes 2-3 servings
- 2 Idaho potatoes (grated)
- 2 Tablespoons Spanish onion (grated)
- 2 whole eggs
- 1 1/2 cup flour
- pinch salt & pepper
- 2 teaspoons baking powderDirections
- Coarsely grate potato and onion and add all ingredients to a food prep (robot coupe).
- Add batter to waffle iron and cook until golden brown. Make sure you spray the waffle iron first with a non-stick spray.
Creamed Spinach/ Caramelized Onion Sauce:
- 2 cups cream
- 2 cup blanched spinach
- 1/2 cup caramalized onions
- 1/4 cup parmesan cheese
- Salt & pepper (use salt sparingly because of the natural saltiness of the parmesan)Directions
- In large frying pan, over medium heat add two cups of cream and reduce by half then add the rest of the ingredients, stirring until well mixed.
- Place two poached eggs on top of waffle then liberally drizzle sauce over eggs.
I failed at this one miserably, but I made the best of it, and the result was actually pretty tasty. First of all, I don’t own a waffle iron, so I decided to make pancakes instead …with a frying pan. Not surprisingly, I don’t have a “robot coupe” either so I settled with a blender. The mixture was too dry so I cheated and added some milk.
It worked beautifully. I ended up with a fat, plump pancake with slightly crispy edges.
The sauce presented a greater challenge. After two hours, I had run out of time and wasn’t able to caramelize the onions. I also didn’t have enough eggs so I skipped the poached egg section.
I decided to pour all of the ingredients for the sauce in a skillet and waited ten minutes. Horrible idea.
All-in-all, the pancakes were actually delicious, however the sauce just tasted like a cheesy spinach blob. It worked — but next time, I might just stick to syrup … or maybe take-out.