Monthly Archives: March 2013

Sausage and Hash Brown Breakfast Bake

<img src="" alt="20130325-155828.jpg" class="alignnone size-fullThis week's blog is an original One Recipe, Two Kitchens recipe. It was inspired by a good friend who served us something similar on Pancake Tuesday night for dinner. I'll post the recipe first and then we'll talk about it.

Sausage and Hash Brown Breakfast Bake

2 T olive oil

1 onion – chopped

½ lb of ground Italian sausage

½ t dried thyme

2 C frozen hash brown potatoes

5 eggs – beaten

1 pinch to ½ t cayenne pepper (depending on your preference)

½ C milk

1 C shredded Cheddar cheese

1. Preheat oven to 400 degrees

2. In a frying pan that can be put into the oven, heat the olive oil and then add the onions. Stir until soft then add the sausage. Break it up and fry it until there are no pink pieces left. Add the hash brown potatoes and stir into the sausage mixture. Put in the thyme and left them cook for about 5 minutes until the potatoes are thawed.

3. Meanwhile, put the eggs into a bowl, beat them then add the milk and cayenne pepper. Mix well.

4. Pour the egg mixture into the frying pan with the sausage and hash brown mixture. Place in the oven for about 20 minutes.

5. Test for doneness by picking at the eggs with a fork. If they are set, add the cheese and bake for about 5 more minutes. Serve immediately.

Chef Karen: This is a very easy recipe. It’s a good done for kids to help with on a weekend when you got a little time. I like it because the eggs don’t take long to bake. I’ve made some egg recipes where it has to bake for up to an hour. Not so with this one. If you don’t have a pan you can put in the oven, any glass pan will suffice.

misc 2013 027

Chef Jonathan: Love this recipe, this is my new go-to breakfast casserole meal. It’s extremely easy to make, and it doesn’t take very long either. I love the combination of pork sausage, potatoes, eggs and cheese, which I realize isn’t revolutionary, but I think that’s what makes this recipe perfect. Of course, I added more cheese than suggested, but that’s nothing new. Instead of putting the sauteuse pan directly in the oven, I transferred to a casserole dish first, for easy storage later. I recommend this to anyone and everyone looking for a new breakfast meal, and enjoy!





Irish Beef Hand Pies

In honour of St. Patrick’s Day, we wanted to do something Irish. Everyone cooks corned beef and cabbage so we went with Irish Beef Hand Pies. Here are the results:

Chef Karen: I found the recipe very easy to make. I did, though, feel that it needed to be made a bit more interesting so instead of pie crust for the pastry I opted for a puff pastry bundle. I thawed my pastry as directed. I then took 1 sheet, cut it in half, spread olive oil on them and put two together. I put a spoonful of meat mixture in the centre and then proceeded to make a bundle. I folded the sides in, brought the bottom half across the top and then brought the top half over to cover it up. I then lifted it up to put it on the baking tray. It fell apart! So, I tried, again, with 3 sheets cut in half (making it 6 layers of pastry) to give it more strength. It worked but it was really hard to cut through. I brushed each one with olive oil on the top instead of on each sheet. I found this recipe to be a bit bland. But as my husband said, “It is meat and potatoes.” I wished I had had some gravy to go with it.

beef pie 1


beef pie 2


Chef Jonathan: I attempted to use the store bought pastry crust, as opposed my usual Pâté Brisee, and I was thoroughly disappointed. The dough was very uneven, and so to salvage the recipe, I decided to make Beef Pot Pies instead, filling ramekins with the beef mixture, and layering some pastry crust on top, brushed with egg wash. I very much enjoyed the beef/potato mixture, and the addition of green cabbage was a surprisingly nice addition. I did find though that I added too much tomato paste, and had to over season to compensate for that taste. All in all, a nice recipe for St. Patty’s Day, if you want to go classical Irish cuisine. Enjoy!



Here is the recipe:


The Taste: Appetizers

Chef Karen and I have really been enjoying the new show, The Taste, airing on ABC, so we decided to have a little competition of our own. The challenge: make one appetizer in under 1 hour, to fit on one spoon, with The Taste being the focal point. The secret ingredient: cardamom.

Chef Karen: I decided to add cardamom to rice to create something. I cooked some Jasmine rice and then added salt and pepper, a bit of olive oil and the cardamom (powder) – all to taste. I laid a spinach leaf on the spoon and then plated the rice on top of it with a slice of cucumber and a dash of soy sauce. It turned out to be very good – and a nice refreshing appetizer.

The Taste

Chef Jonathan: For my appetizer, I decided to make Deep-fried Shrimp with Cardamom-Infused Aioli. For the shrimp, I took my peeled, deveined, shrimp (tails on), and did a three step dredge: in the first bowl I mixed flour, salt & pepper and paprika to taste. In the second bowl, 3 eggs with a splash of milk to lighten it, and in the final bowl, bread crumbs with salt & pepper. Once shrimp is dredged, drop into a deep fryer, set to 375 F, and shrimp will only take 30 secs to 1 minute to fry. Place on a plate lined with paper towel, and leave to cool. For the aioli, I placed my cardamom in a food processor, and pulsed until the pods open to reveal the seeds inside. Whisk 2 eggs in a large bowl, add minced garlic as desired (I added 10 cloves), whisk in 1 C EVOO in a steady stream, mix in 2-3 T lemon juice, and season with salt & pepper to taste. The shrimp goes so well with the aioli, I think they were made for each other, enjoy!



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