Beef Pommes Anna

I learned about this dish the other day, and when I saw it being cooked, I was mesmerized. My mouth salivating, and I knew I had to replicate it as fast as possible.

But, as you know me by now, I always put a little twist on what is "conventional", and Pommes Anna was no different.

As I got out my mandolin, and figured out how to use it, as it really was the first time I'd ever done so, usually preferring to use a good ol' knife technique, I tried to think what I was going to do. I did not have any cheese to put between the layers, so what to do...?

I had planned to make meat balls and thought "why not just combine it all together?" So, I did. Served with fried eggs, this was a delicious dinner, but would make an amazing breakfast also, replacing regular hashed browns with Pommes Anna. You could also substitute the beef filling with corned beef, mixed with some finely diced onions. I think I will try that version for Sunday morning brunch!

And, as per usual, this is really easy to make, and it does not take long either.

Happy Cooking, Happy Eating!


Ingredients

8 medium-size potatoes, sliced very thinly using a mandolin
1/4 lb lean ground beef
Garlic salt to taste
Fresh ground black pepper to taste
Leyla's House Steak Rub*
Oil (to grease pan)
1/2 stick unsalted butter, melted


1. Grease the bottom and sides of an oven-proof round pan.
2. Lay the first layer of potatoes in a circular pattern starting in the center of the pan and working your way out. Brush lightly with butter and a little salt and pepper (you will repeat the butter brushing, salt and pepper on each layer of potatoes). Place layers of sliced potatoes until half the potatoes are used.
3. Place ground beef mix and spread it thinly as a layer.
4. Add another layer of potatoes, butter brush, salt, and pepper, over top of the beef, and continue with the layers until all the potatoes have been used.
5. Place pan over high heat and fry for about 5 minutes until golden brown. If you are using a frying pan, drain some of the oil off and "flip" the potato cake over using the lid as an aid. If you are using a deeper pot and can not do this, omit this step.
6. Place pan into a hot (450*F, 230*C or Gas mark 8) for 25 - 30 minutes.
7. With the help of a lid, drain off as much of the fat as possible. Place a plate over the pan, and over the sink, and in one motion, flip the pan upside down onto the plate. The Beef Pommes Anna will flip right out. Let it sit for a couple of minutes before cutting it and serving it.


* Leyla House Steak Rub

In a bowl, mix together:
White pepper
Garlic powder
Kosher salt
Fresh ground black pepper
Fennel seeds
Chili powder
Paprika
Ground Angelica

Pita Brunch Pie

I am always looking for new and interesting ideas for Sunday brunches. This morning, I browsed the fridge and knew that I did not want simple "scrambled eggs" or even "cheese scrambled eggs".

As I began cracking the eggs and adding the milk, I remembered that we just bought some parmesan cheese and felt that this would be a great add to the eggs... Because this cheese has a high salt content, I did not add too much salt, what else to add? Hmph, garlic powder, turmeric, and black pepper. Simple, but packs a punch.

But again, scrambled eggs? No, still not resonating with me.

Peeking out at me on the counter, I spied a packet of pita bread, and that sealed the deal for me in this creation; I am going to make a pie, eggs and pita bread. Simple, easy, and fast to make.

Happy Cooking, Happy Eating!


Ingredients:

8 eggs
3 TBSP parmesan cheese
1/8 tsp turmeric
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/2 tsp salt (or to taste)
1/4 cup milk
2 6" pita bread
1/2 tsp Unsalted Butter (to grease pan)

Heat oven to 395*F

1. Beat the eggs with milk, parmesan cheese, turmeric, garlic powder, salt, and black pepper until completely combined and frothy.
2. Grease a 6" round baking dish, add 2 slices of pita bread to the bottom of the pan.
3. Add the egg mix over the top. Bake in the oven for 20-25 minutes.

Serve with sliced fresh tomatoes.