Kate's Suburban Minutiae: More Crazy Cock-Ups in the Kitchen

The weather sucks today! So windy that there were times when I looked out the window and expected to see a chicken coop flying by, a la Wizard of Oz. So much for hiking with Diane! But all is not lost - there's still wine; and Diane had beets from her garden. We decided to play kitchens, while it was Si's job to uncork the lubricant for our talents. Or something. Tonight's menu: Two Potato and Beet Hash with Poached Eggs and Greens. [Ohhhh. Now that I am looking at the recipe again, I see, in small print under the name of the dish, "For tips on poaching eggs, see p. 230." Would that have helped?]; crusty bread; Pear Upside Down Spice Cake.

First, the cake. I make this cake all the time, and I think I have even blogged this recipe, so never mind about how it is made. I'll just say this: it's easy enough that you can chat and drink while making it.

The kids each got a beater. Rubber spatula? Mine! Diane is company, so she got the bowl.

She's such a lady.

Now, down to business on the hash.

Ingredients, for 4 servings:

1 T of EVOO

1 C finely chopped onion

3/4 lb. Yukon gold potatoes, peeled and cubed

3/4 lb. sweet potatoes, peeled and cubed

1T chopped fresh sage

3 garlic cloves, minced

1/2 lb cooked beets

1/2 t salt

1/2 t black pepper

1 T red wine vinegar

4 lg. eggs

First, chop all this shit. Drink while chopping.

1. Heat 1 T oil in a large skillet over medium high heat. Add onion to the pan, saute for 5 minutes or until tender and golden brown. Check.

Add potatoes, 2 t sage and garlic.

Here's my sage. Still holding out in the garden.

Cook for 25 minutes or until the potatoes are tender, stirring occasionally. We were roasting the beets in the meantile, so I get those out and peeled them.

I look lke a murderer. It's one of my favorite things about cooking beets. Out! Out damn spot!

OK. Stir in beets, 1/4 T salt, 1/4 t pepper, cook 10 minutes, stirring occasionally.

Still looking good...

2. Poached egg time! OK, I confess, I have never poached an egg. Scrambled, fried, over-easy, hard and soft boiled, yes. Poached, no. So, sue me! It's just never come up! But the instructions were clear, and I followed them.

Add water to a large skillet, filling it two-thirds full. Bring to a boil; reduce heat and simmer. Add 1 T vinegar. Break each egg into a custard sup, and pour gently into the pan.

Look how gentle I'm being! See how the water is slightly tinged from the vinegar, and that we have a good amount of water!

Cook for three minutes, or until desired degree of doneness.

Uh... are they supposed to look like that!?! Now, I have to tell you that I went to page bloody 230, and there was no additional wisdom there, except to tell me that poached eggs are tricky. You don't say... Remove eggs from the pan using a slotted spoon. Unless they are kinda stuck to the bottom of the pan...

Still, it plated up beautifully. Look at that!

And the taste testers agree: IT SUCKED! Uneven doneness in the potatoes, messy eggs, and an overall lack of melding in the flavors. Simon did not complain, but just now I saw that he has made a big "X" across the recipe in the magazine. I get the hint, my love. It wasn't apalling, but it is not a keeper. Diane, there are only a few friends that I wold invite over to cook and eat experiments!