1Grate the potatoes and, using cheesecloth, squeeze out as much liquid as possible.
2Add the oil to a large nonstick skillet on medium-high heat. Add the potatoes to evenly cover the bottom of the skillet. Press down with spatula to get potato mixture as flat as you can. Cook for 2 or 3 minutes until the potatoes are brown. Carefully flip the potatoes and cook for a few more minutes. Remove from the skillet onto paper towels. Set aside.
3Reduce the heat to medium-low and add 1 tablespoon of butter. When the butter’s melted crack in the two eggs. Arrange the Canadian bacon slices around the eggs in the skillet. Cook for 2 or 3 minutes and then add the slice of cheese on top of each egg. Flip the bacon.
4Meanwhile put the muffins in the toaster. Keep cooking eggs for 2 or 3 more minutes until the egg whites are set. When the muffins pop from the toaster, build the sandwiches.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Avocados are packed with antioxidants, healthy fats, vitamins and minerals. But have you ever noticed those weird strings?! Sometimes the flesh is a darker brown color, making them easier to see.
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.