Share Recipe | in Columbus Restaurants, Duck, Main Course | tagged Eggs, The Coop, bok choy, duck, shiitakes, udon | Email Article | Print Article Hills Own Recipes
Entries in Eggs (3)
Seared Duck Breast with Shiitakes, Bok Choy, Udon Noodles, Fried Duck Egg & Shiitake Broth: The Coop
Order all the ingredients for this recipe at our online store here.
1 quart duck stock or chicken stock
a few dried mushrooms, shiitakes
brown rice wine vinegar, or aged
stems of shiitakes, roasted
1 cup shiitakes, stems removed and caps sliced
6 heads of baby bok choy, halved and rinsed
5 oz. dried udon noodles,
2 duck breasts
2 duck eggs, separated and yolks set aside
a splash of soy sauce
2 green onions
Salt and pepper
Combine the first four ingredients in a stock pot. Bring to a boil, lower the heat to a simmer and reduce by half. Strain the broth and season.
Bring a pot of salted water to a boil, add udon and cook until toothsome, divide the noodles into two bowls with shiitakes and bok choy. Pour the hot broth over the noodles and vegetables.
Score the fatty skin of the duck and season both sides. Place the breasts, skin side down, in a heated skillet.
Render about 5 minutes on low heat. Turn them over, flesh side down, cook until caramelised.
Flip back over, skin side down. Remove from heat and rest for five to seven minutes. Slice and place on the noodles.
Top each dish with a yolk, splash of soy sauce and freshly sliced green onions.
Share Recipe | in Columbus Restaurants, Duck, Main Course | tagged Eggs, The Coop, bok choy, duck, shiitakes, udon | Email Article | Print Article Eggs in a Basket with Frisse, Kimchee Fuji Apples, Bacon Lardons and Sherry Vinaigrette - Latitude 41
Eggs in a Basket
Serves 6
6 slices brioche
6 eggs
Slice the brioche and using a ring mold, cut a hole in the brioche. Place brioche on the griddle and drop the egg in the hole.
Sherry Vinaigrette
Serves 15
½ cup sherry vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 shallot, minced
juice of one lemon
1 ½ cup grapeseed oil
Combine first 5 ingredients in a blender then slowly emulsify the oil in at medium speed.
Frisee, Apple & Bacon Lardon Salad
Serves 6
1 cup frisee
2 apples cut into slices (2 slices per serving)
8 oz. Sherry Vinaigrette
1/2 cup rendered bacon lardons
Combine ingredients and toss. Serve alongside Eggs in a Basket.
Share Recipe | in Appetizer, Pork | tagged Apples, Bacon, Eggs, frisse | Email Article | Print Article Ben's Deviled Eggs
8 boiled eggs
1 tablespoon dried onion (put in water to hydrate)
2 tablespoons Ben’s Sweet & Hot Mustard
1 tablespoon relish
2-3 tablespoons mayonnaise (or more for a creamier consistency)
Paprika to sprinkle on top
Split eggs in the middle and scoop out yolk. Put in bowl and mash with fork. Add other ingredients and mix until creamy consistency like softened cream cheese. Fill eggs and sprinkle with paprika.
