16 May 2013

Butternut Squash & Leek Latke Benedict

I was really excited to make these for dinner, and I put it off for a week (or more) because Aaron kept getting called into work.  Finally, a night arrived where we would have a non-rushed dinner together!  While I was already done preparing them, and nearly ready to cook everything, I found out he had to stay at work late and wouldn't be home for dinner.  After waiting so long to make these and already making a disaster of the kitchen, this meal was going to happen regardless.  And if I had to eat all of the poached eggs and hollandaise myself so they wouldn't go bad, then that's what was going to have to happen.

The sacrifices I make.

I ate the shit out of these.  Oh man they were good.

I did feel a little bad because Aaron ended up walking in the door while I was washing the last dish.  After they had dinner at Chili's thinking they had to work late, they were sent home... Chili's vs. my butternut squash & leek latke benedict?  Bummer dude.

Butternut Squash & Leek Latke Benedict
Printable Recipe
Slightly Adapted from Crepes of Wrath

For the Hollandaise Sauce:
  • 1 cup of water, for the double boiler
  • 3 egg yolks
  • 1 tsp water
  • pinch of sugar
  • 10 tbsp unsalted butter
  • Juice of 1 lemon
  • ¼ tsp kosher salt
  • ⅛ tsp ground black pepper
  • ⅛ tsp smoked paprika
  • ⅛ tsp cayenne pepper
  • ⅛ tsp ground mustard
For the Butternut Squash & Leek Latkes:
  • 1 small butternut squash
  • 2 large leeks
  • 2 eggs
  • 2 tbsp cornstarch
  • 2 tbsp flour
  • 1 tsp kosher salt
  • ¼ tsp ground black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp smoked paprika
  • ¼ tsp granulated sugar
  • tiny pinch of cinnamon
For the Poached Eggs:
  • 1 pot with almost-boiling water
  • 1 tsp white vinegar
  • 1-2 eggs per serving
***If you own an immersion blender, you can make the hollandaise sauce in 2 minutes and only dirtying 1 bowl by following this method.  If you don't, you'll need to follow the steps below.***
  1. Peel and grate the squash, and chop the leeks. Toss together, then squeeze any excess liquid out using paper towels.  Add eggs, cornstarch, flour, and spices.  Combine and set aside.
  2. Using a double boiler, pour enough water to cover the bottom pan by an inch. If you are making a double boiler, make sure the second pot/bowl will fit inside of the bottom one without touching the water. Bring water to a simmer.
  3. Add egg yolks to a small bowl and whisk them together with 1 tsp of water and a pinch of sugar. Add to the top pot/bowl. Whisk the eggs over medium heat (the water should just be simmering) for about 7 minutes, until the eggs look glossy and slightly thickened. Remove the pot from the pot with water in it and whisk in one tbsp of butter at a time, returning to heat if needed.
  4. Keep whisking in additional tbsps of butter until incorporated. Whisk in the lemon juice, salt, pepper, cayenne, paprika, and ground mustard. Season to taste. Turn off the heat, keeping the hollandaise in the double boiler to stay warm. Add a tsp of milk or so if it thickens too much while preparing the other components, whisk occasionally.
  5. Cook latkes.  Heat a heavy bottomed cast iron pan with about 2 tbsp of oil over medium-high heat. Scoop about 2 tbsp of squash mixture into pan. Cook for 3-4 minutes as they are, them flip them and flatten with a spatula. Cook for another 3-4 minutes, until they are crispy and golden on both sides. Remove from pat and let drain on paper towels. Continue with remaining mixture.
  6. Bring a large pot of water to nearly boiling. Add vinegar.
  7. Prepare eggs by cracking each one into it's own ramekin. When your eggs are ready to go, take a slotted spoon and swirl water in pot. Take the egg filled ramekin and pour/dip it into the swirling water until the egg comes out.  The swirling water should help keep the white of the egg together, but you may have to encourage it with your spoon.  Add additional eggs if they will fit, and cook each for 3 minutes.  
  8. With slotted spoon, remove eggs and drain on a paper towel until ready.
  9. To prepare dish, stack latkes and poached egg, smother in hollandaise sauce.  Top with some freshly ground pepper.

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