Pork, Potato, and Parsnip Hash with Poached Eggs and Steamed Asparagus

Because we have a thriving bed of asparagus, it’s on the menu much of the time right now – chilled with a shallot and lemon vinaigrette when it’s warm outside and served bright green and piping hot when it’s chilly. Snapping the fat tops off the green and purple-hued stalks was one of the daily “chores” for the girls, although they fought over who got to do it, rather than the more usual, “It’s not MY turn!”

Turkey Hash Photo Rocky Coast Photography

An asparagus bed is fairly maintenance free once the roots are in and settled. Just keeping it fed and weed-free is all it takes to produce enough sweet, grassy fronds until you almost tire of them and are looking forward to another vegetable to become your fascination. It takes three years before the plants are strong enough to handle a harvest. One can’t be greedy with an asparagus bed – clear cutting is a sure way to weaken a bed quickly. Some must always be left. These stalks then grow tall and fern like, with red berries dotting their fronds and are cut down in the fall.

When the bed first sprouts, the stalks are thick, the width of a strong man’s thumb and then, as the energy diminishes, they become thinner and easier to overcook. If there ever was a case to be made for al dente vegetables, asparagus is it. Err on the side of undercooked, if they are even a little over done they become unpleasantly mushy.

Enjoy the gray, chilly days of warm soups and bread, the days of hot kitchens will be here soon enough.

Turkey Hash Photo Rocky Coast Photography

Pork, Potato and Parsnip Hash with Poached Eggs and Asparagus
Hash is usually made with leftover meat or fish from a previous meal.  Feel free to substitute beef, pollock, or other flavorful fish in place of the pork.  This recipe was originally published in my cookbook, Sugar & Salt: The Orange Book.

1 1/2 cups diced parsnips, cut into 1/2-inch dice; about 2 parsnips
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch dice
3 tablespoons olive oil
1 cup diced onions; about 1 small onion
1 teaspoon minced garlic; about 1 clove garlic
1/2 teaspoon kosher salt
several grinds fresh black pepper
1 pound cooked pork shoulder or other tender pork meat, pulled apart with a fork into bite sized pieces
1 pound asparagus, ends cut or snapped off; about 1 bunch
8 large eggs
Herbed Salt (below)

Place the parsnips and potatoes in a wide saucepan and cover with salted water.  Bring to a boil and boil for 5 minutes or until tender when poked with a fork.  Remove from water with a basket strainer or slotted spoon and set aside.  Keep the water hot for the asparagus.  In the meantime, heat a large skillet over medium-high heat and add the olive oil and onions.  Sauté until translucent, about 10 minutes.  Add the garlic and sauté for 30 seconds to 1 minute.  Add the potatoes, parsnips, salt, and pepper and cook until the potatoes begin to brown.  Add the pork and sauté until the pork is warm.  Remove from heat and cover.

Add the asparagus to the boiling water and cook for 1 minute or until the asparagus is tender.  Timing will vary with the thickness of the stalks.  Remove from water with tongs, transfer to a platter and cover.   To the same pot of water, add the vinegar and poach the eggs ever so gently.  Plate the hash, asparagus, and poached eggs and sprinkle the eggs with a pinch of Herbed Salt.

Serves 4

Herbed Salt
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
1 tablespoon minced fresh dill

In a small bowl, combine all of the ingredients and set aside.

Makes about 2 tablespoons

 

Kumquat Mint Mojito – Raise a Glass to Kickstarter

Photo by Elizabeth Poisson

For close to a year now, I’ve been promising E a celebratory cocktail – to celebrate spring, to celebrate going sailing, and mostly to celebrate the completion of Sugar & Salt:  The Orange Book.  A year has almost passed since the idea’s first inception.  However, the reasons to create something special became current again with the launch of the Kickstarter campaign.  It seems that a salutatory cocktail is in order.  Lucky us!  Check out our Kickstarter progress and updates.

Kumquat Mint Mojito
15 mint leaves (plus extra for garnish)
7 kumquats, quartered (plus extra for garnish)
1 1/2 ounce fresh lime juice
1 ounce simple syrup
3 ounces Mount Gay rum
ice cubes for shaking and serving
2 ounces club soda

Muddle mint leaves and kumquats in a cocktail shaker. Add lime juice, simple syrup, and rum. Add ice cubes and shake until well-chilled, about 10 seconds.  Add club soda to a ball jar filled with ice. Strain the shaker mix into the ball.  Garnish with a mint leaf and a kumquat slice.

Makes 1 cocktail

Kickstarter Announcement!

You’ve been asking for it and we’ve found a way to bring it to you – with your help.  What have you been asking for, you say?  Why a new printing of the red cookbook, At Home, At Sea, of course.  I’ve heard ALOT over the past several years it’s been out of print that we should do a second printing.  We are ready!

But here’s the thing… We just printed Sugar & Salt: The Orange Book last year and we haven’t had enough time to recoup our printing costs to turn around and do another printing.  However, E and I are ready and up to the task of putting together a new and updated version of At Home, At Sea for you.

Now, we just need your help!  Check out the details of our Kickstarter campaign.  There are a bunch of fun gift levels from mini-notecards, a Riggin apron, the cookbooks, Maine lobster sent to your door, me as your personal chef, a trip on the Riggin, and an elegant dinner made for you and your 8 guests in your own home.  Thank you for taking the time to check out our latest effort!

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Annie
Testing and writing away here in Maine!

New Cookbook!

Announcing Sugar and Salt: Book Two -The Orange Book!  This collection of recipes from my galley and home kitchen will arrive at our door step (or barn step) soon!  Here’s a look at the process….

Photo by Rocky Coast Photography
Over the past several months we’ve been getting serious about producing a cookbook, so we made a lot of food.
Photo by Rocky Coast Photography
Some of it was chocolate! And delicious.
Photo by Rocky Coast Photography
Some of it was healthy. And delicious!
Photo by Rocky Coast Photography
When we couldn’t hold all of the pieces in our head any longer, we posted it all over the office walls.
Photo by Rocky Coast Photography
We got to knit. And made a Ball jar cozy (several actually) using Mim Bird‘s pattern.
Photo by Rocky Coast Photography
Occasionally, we made cocktails. They were well timed.
Then Elizabeth made them look pretty in photos.
Then Elizabeth made them look pretty in photos.
Photo by Rocky Coast Photography
And then we drank them.
Photo by Rocky Coast Photography
Some of us had lemonade instead. And also, one of us got confused.
Photo by Rocky Coast Photography
Then we made Brussels sprouts that were so good we almost didn’t get the photo (because we ate them all while standing at the stove).
Photo by Rocky Coast Photography
A lot of words got written and someone had to take a doggie break.
Photo by Rocky Coast Photography
And then there was more food.

Annie
Now that was fun!

Click Sugar and Salt to order.

Maine – A Place to Stop and Smell the Sea Air

The state of Maine is a place of unrivaled beauty in so many ways, but none more eye-popping than the day when, after a hard spring rain, the sun emerges and suddenly, the grass turns a shocking green and the flowers all open to show off their finery.

Such was the day I drove back from Portland after doing a 207 shoot.  I had Sugar & Salt books to sell and ended up winding my way down and around the peninsulas around Boothbay Harbor.  It’s so rare for me to be exploring our state this time of year what with a schooner to get ready to sail, a household to pack up, girls to organize and crew to train.  However, the day was just too much of a gift to not enjoy.  And so I stopped, several times, to enjoy and to sell a lot of books too!

Thanks to Southport General Store and Gift Barn (Janet, De and Maria you made my day!  I hope we end up getting to enjoy each other more on one of our knitting cruises.), Oak Street Provisions, The Village Store, Sherman’s Books and Stationary and Maine Coast Book Shop for your purchases.

Other than the fantastic stores that I visited, some all ready for the summer season, and some with shelves just being dusted and stocked as I walked in the door, this is what I saw that day:

Cozy Harbor, Maine
Cozy Harbor, Maine
Cozy Harbor, Maine
Lobster buoys in Cozy Harbor, Maine
Nature path – Boothbay Harbor, Maine
SAMSUNG
Sun on bright green moss
SAMSUNG
More sun on more bright green moss
SAMSUNG
Southport, Maine

SAMSUNG

Sherman Zwicker in Boothbay, Maine
Sherman Zwicker in Boothbay, Maine

Annie
Lovin’ my state

Writing A Cookbook

I spend the better part of my days writing and yet I am only just beginning to think of myself as a writer.  Two years of writing a weekly food column, one cookbook, many articles and a year of blogging and you’d think a person might get a clue.  I’m getting there. 

A new cookbook has been writing itself in my head for a long time now.  And by long time I mean about a year.  The recipes have been churning out at a rapid rate – mostly because I just can’t turn the tap off.  And yet, it wasn’t until yesterday that I actually sat down in the chair, placed my hands on the keyboard and started typing the new book. 

A part of me worried that I was just kidding myself and really, there wasn’t another cookbook in there.  But the bigger part of me knew that when the time was right, the words would come.  And they’ve started.  What a relief to know the smaller part of me was wrong.

Annie
Clicking away at the keyboard

© 2008 Baggywrinkle Publishing