Wednesday, October 1, 2008

Cooking Under Deadline

After my ravioli disappointment, I still had one more day to create a dish for the Royal Foodie Joust at the Foodie Blogroll. It was back to the drawing board, only this time I decided to keep it simple and stick to my original idea of roasting turnips and fennel together to make a kind of vegetarian hash.

By this time my whole family had clued into the effort I was putting into the Joust. “What do you win?” my son asked.

“I don’t know, bragging rights. Maybe a cute button for my blog.”

“That’s it?” He was mystified.

I think there might be an apron and some other prizes, but really this wasn’t even about winning for me. It was a challenge! And I loved the idea of creating an original recipe using ingredients some one else chose. It was more fun than pantry potluck and reminded me of the cooking challenges on the Food Network.

The three ingredients I had to use were fennel (in any form), dairy, and parsley. At the last minute I decided to top my hash with poached eggs, which added a sweet and subtle flavor that mellowed the turnip and turned a side dish into a main dish meal.

It was simple, but tasty and most of the ingredients were local. I bought the fennel and (famous) Eastham turnips at the Orleans Farmer’s Market, the parsley came from my herb garden and the eggs were from Wingscorton Farm in Sandwich.

Maybe not a contest winner, but a satisfying meal. Can't wait to see what next month's ingredients are!

The Recipe

Poached Eggs with Roasted Vegetable Hash
Serves 2

3 tablespoons butter, melted
1 large turnip
1 fennel bulb
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 eggs
1/2 teaspoon rice wine vinegar

Peel turnip and cut into cubes. Cut top and core off fennel and slice, then cut each slice into bite sized pieces the same size as the turnips. Place in 8 inch square baking pan and toss with melted butter, salt and pepper. Roast in 350 degree oven for one hour, stirring every 15 minutes.

Mix parsley into roasted vegetable hash and return to oven for five minutes. In the meantime bring 5 cups of water to a boil in a medium saucepan. Add vinegar to water to help eggs set faster. Carefully crack eggs into boiling water and poach for two minutes or until desired tenderness.

Divide roasted vegetable hash between two plates. Put two poached eggs on top of each mound of vegetables.


Meg said...

What a wonderful hash recipe!

Anonymous said...

Hi Laurie, glad you can meet the deadline. You dish is wonderful! Good luck in the Joust! Nice to find your blog too : )

Thistlemoon said...

That looks delicious! Who doesn't love hash! :)

Yes, there are prizes! - an apron for first place - as well as an icon to put on your site and of course bragging rights! and magnets - for second and third place!

Thanks for your participation!

Bev's Blog said...

Hi Laurie: For the homemade pasta, try using your food processor, keep a damp dishtowel over dough until ready to roll, and only roll a small amount at a time. Good luck!

Michele said...

what a great way to make turnips! I would have never thought to use turnips this way. And now I know what we will have for brunch this weekend.

Best of luck in the joust!

Laurie said...

Thanks so much for stopping by fellow Jousters! I'm honored to be a dishwasher in your kitchen...

RecipeGirl said...

Well kudos to your for attempting something for the joust! I always look at the ingredients and just decide that I'm too lazy to put too much thought into it! Looks fun though... maybe next month.

The Mediocre Cook said...

Laurie, you perseverance for creating good food is outstanding! And believe me when I say I understand about food not going the way you plan it. I have a small award for you on my blog!

Alicia Foodycat said...

Great entry! I think that looks really good. I can't do poached eggs nearly that pretty.

Deborah said...

I think it sounds like a winner! It looks comforting and delicious!

Andrea said...

I've always wanted to participate in the joust, but I just haven't gotten the nerve up. I totally know what you mean about doing it just for the sake of a challenge. I love your idea of poached eggs over the hash. I've always found runny yolk to add instant richness to any dish with very little guilt. Mmmm!