Here’s a delicious Turkey Hash recipe courtesy of Cal’s Classic American Chef Shannon Galusha that’s easy enough to make, even if you’re still in the midst of a food hangover!

2 cups diced or shredded left over turkey meat
1/4 pound butter
1 ea carrot
1 ea parsnip
1 small turnip
2 small yellow potatoes
1 tsp chopped thyme
1 tsp. Sherry or red wine vinegar
4 eggs
Salt and pepper

This is a very simple recipe.  Dice all the vegetable until they are about the same size.  No need to make them perfect this is a rustic dish at its core.  Blanch the vegetables in boiling water until just tender and allow to cool.  In a large preheated skillet add the butter until it foams and browns.  Add all the vegetables and turkey and sauté until it’s all crispy brown.  Just before removing from the pan add the chopped thyme, salt and pepper and a splash of vinegar.  Serve topped with a fried egg and gravy on the side.

In their most recent issue, 425 magazine takes readers into the kitchen of Cafe Juanita’s Holly Smith and provides the recipe for a cheesy and delicious Baked Eggs with Burrata and Prosciuttto di Parma (don’t worry, we’re hooking you up with the recipe, too, see below).

And as promised:

Baked Eggs with Burrata and Prosciuttto di Parma

4 Oven-Safe Porcelain Dishes or Ramekins (oval or round, no more than 4 inches in diameter and 2 ½ inches deep)

4 Tbs. Butter

4 Slices of thinly cut Prosciutto di Parma

4 Organic Eggs

1 Container Burrata (Can be purchased at grocery stores like Whole Foods, Central Market, but can also substitute good quality cream cheese)

• Preheat oven to 400 degrees
• Butter ramekins all over
• Lay 1 thin slice of prosciutto in the bottom of each ramekin (can fall over sides of ramekin)
• Crack 2 local, organic eggs on top of prosciutto in each ramekin
• For each ramekin, take 2 tbs. of Burrata (or cream cheese) and dot on either side of yolks
• Season generously with kosher salt (pepper optional-  *Oliver does not like black pepper)
• Bake in 400 degree oven to desired doneness or until white is just set (approx. 7-12 minutes) Check at 7 minutes.
• Let rest 1-2 minutes before serving
• Serve with spoon and fork and grilled bread.

ENJOY!!

Revel and Joule chef’s Rachel Yang and Seif Chirchi garnered two mentions in September’s Bon Appetit: a recipe and as a must-eat lunch stop on the ultimate culinary road trip from Seattle to Vancouver, BC.

“Begin your trip in charming Fremont with a meal at Revel’s butcher-block bar,” enthuses Seattle-based author Sara Dickerman in her article ‘The Coast with the Most.’ “Here chefs Rachel Yang and Seif Chirchi of the acclaimed Joule loosen up their Korean-French fare with punchy takes on Asian street starches, from short-rib dumplings to Korean-style pancakes with pork belly, all served with a rack of homemade condiments. The boxy-chic restaurant is a fine introduction to the contemporary Asian food that’s struck a chord in Seattle and Vancouver alike.”

Read on…

Romulo Yanes

And Rachel’s Spicy Pork with Pickled Kale is a quick and easy way to enjoy the flavors of Korea at home:

• Ingredient info:

  Find gochujang at Korean markets. Look for mirin and fish sauce at Japanese markets and better supermarkets.

Enjoy!

Give Piedmontese cuisine a whirl in your own kitchen with one of Cascina Spinasse’s best loved recipes: the Vitello Tonnato sauce.

At Spinasse, the sauce is used to dress the Russian salad, which is traditionally made with potatoes, carrots, peas, and peppers, but can incorporate anything from anchovies to poached rabbit. It adds a savory element to many different dishes, as spread for a prosciutto sandwich, an accompaniment to roasted lamb or cold chicken, or a dollop on warm grilled asparagus.

2 cans high quality bonito packed in oil (A’s do Mar is suggested)
3 cloves garlic, minced to a paste
3 egg yolks
2 tablespoons capers (preferably salt packed and refreshed in cold water)
7 anchovy filets, minced
juice of 2 lemons
2 cups grapeseed oil

Drain the tuna very well of its oil and place into the bowl of a food processor along with the garlic, egg yolks, capers, anchovies and 3/4 of the lemon juice. Whiz mixture until mostly smooth. In a thin drizzle, add grapeseed oil. The sauce should be very thick. Season with salt, black pepper and the remaining lemon juice.