Bubble and Squeak Thanksgiving Leftovers

Happy Thanksgiving one and all! I hope you enjoy the Dirty Laundry Kitchen favorite dinner party of the year. Then cooks, relax while others clean up and get ready for tomorrow and what you plan to do with your leftovers. While today, it all about the American Thanksgiving tradition, by tomorrow, I have plans for you that will draw upon English tradition instead. There’s something about English Breakfast, and Bubble and Squeak Thanksgiving Leftovers is no exception. And I mean that in a positive way. English cuisine gets a bad rap, and while I’m not an expert, I do know my way around English Breakfast, which is often remarkable to me in its simplicity. Commonly, the focus is leftovers, which gives it high marks in my book immediately. I love whipping together something that feels thoughtful, balanced, and substantial without having to start from scratch. And Bubble and Squeak Thanksgiving Leftovers definitely fulfills each category on that list. Eating vegetables for breakfast always feels delightfully virtuous to me, and feeling virtuous is a great way to start your day even if you really haven’t done anything to truly warrant a feeling of virtue. Add some crunchy mashed potatoes and a … Continue reading

Poached Eggs

I hear all the time how daunting poached Eggs are, and how they’re only something to make for one person or two, because they take too long to make, but I have news for you. Poached eggs are a snap for a group because they’re actually a great make ahead item. As for daunting technique, don’t be frustrated if you don’t get it the first time. Commit to a dozen eggs and poach until you get two perfect in a row. Once you’ve mastered poached eggs, you’ll always have it. And everyone breaks one now and then, that’s just part of the deal. fresh eggs 1 teaspoon white vinegar small pot of boiling water Place small pot of water on to boil. When the water comes to a boil, add the vinegar to the water and turn down the temperature just a touch. The vinegar helps the egg hold together in a compact shape, without those gross flailing egg tendrils (Thomas Keller soaks his eggs in vinegar ahead of time instead- but he’s doing lots of eggs). Using your spatula or slotted spoon, swirl the water into a vortex. Then drop the egg into the swirling water. Cook 2 minutes. … Continue reading