Wednesday, October 15

images from an analog world

headlights on hollywood blvd.

red blinds.

chungking and shoes
nikes and sichuan food.

a stroll down hollywood blvd.

shot with a holga 120cfn.

Monday, October 13

sunday breakfast: savory potato hash with smoked trout

when issues of Saveur mysteriously started to show up in my mailbox addressed to my sister, i didn't complain. there is some great stuff in the mag and it's the only one i read cover to cover (sad - i'd like to claim the same for my Economist but this is simply not true)

there are so many recipes i've seen in all the issues i've gotten, but for some reason the one i spotted earlier last week needed immediate attention. it sounded simple enough and the description sounded delicious.

so i made a classic potato hash for breakfast on sunday morning. but it contains smoked trout, which was a cool twist. it was easy even though the actual cooking time was a little long, and there were pieces of potato, chives, and onions all over my kitchen after i was done. i looooove the creme fraiche that goes on top. mmmm.

i also made a nice little fried egg to go with it. we ate this while lounging around and watching real time with bill maher, where stephen moore of the wsj said some really crazy, crazy things.

hash with smoked trout

smoked trout hash
4 tbsp butter
1 lb boiled and cooled russet potatoes, cut into 1/2" cubes
1 small yellow onion, finely chopped
1/4 lb boneless smoked trout flaked into 1/2" chunks
1/4 cup heavy cream
1 tbsp finely chopped fresh dill (i didn't use this)
1/4 tsp cayenne pepper
1 clove finely chopped garlic
salt and pepper
creme fraiche
2 tsp prepared horseradish (didn't use this)
fresh chives (substituted for dill in the potatoes, and used for garnish as well)
1 lemon

heat 3 tbsp. unsalted butter in a 10" skillet over med-high heat
add the potatoes, cook, stirring, until lightly browned, 8-10 minutes
add 1 tbsp butter and the chopped yellow onion
cook until onions are soft - about 10 minutes
add the trout, heavy cream, dill, garlic, cayenne pepper, salt/pepper to taste
stir to combine
turn hash in parts every 2 minutes, until potatoes are golden brown, about 12 minutes
divide hash between plates
combine 3 tbsp creme fraiche with the horseradish
garnish hash with sauce, finely chopped chives, and squeeze of lemon
servings: 2

recipe from Saveur Magazine, October 2008