Corned Beef Hash Benedict With Cheesy Mornay Sauce Food

CLASSIC MORNAY SAUCE

Steps:

• In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
• Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
• The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

CORNED BEEF HASH

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in corned beef and cook, stirring frequently, until slightly browned, about 3 minutes. Stir in potatoes and Worcestershire until the potatoes are evenly browned, about 4-5 minutes; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.

CROQUE-MADAME, SAUCE MORNAY (GRILLED HAM AND CHEESE SANDWICH WITH A FRIED EGG AND MORNAY SAUCE)

Steps:

• Preheat the oven to 375 degrees F.
• Lay out the bread slices. Divide the ham among them, making sure it doesn't extend over the edges of the bread. Place the cheese over the ham. If the cheese is larger than the bread, bend it over to fit.
• Heat 2 large ovenproof nonstick pans or griddles over medium heat. (If you have only 1 large pan, make 2 sandwiches and keep them warm in the oven while you make the second batch.) Add 1 tablespoon of the butter to each pan. When it has melted, add half the bread, cheese-side up to each pan and cook for 1 to 2 minutes, or until the bottoms are golden brown. Transfer the pans to the oven for 2 to 3 minutes to melt the cheese.
• Meanwhile, melt the remaining 1 tablespoon of butter in a large ovenproof skillet and fry the eggs. Cook the eggs until the bottoms are set, then place the skillet in the oven for a minute to set the top of the whites. (We cook the eggs in 4 to 5-inch individual skillets.)
• When the cheese is melted, remove the sandwiches from the oven. Place 2 slices together to make each sandwich and put each sandwich on a serving plate. Place an egg on top of each sandwich. Pour about 1/4 cup of the sauce over the white of each egg, leaving the yolk uncovered. Grind black pepper over each egg and garnish the eggs with a diagonal sprinkling of chopped parsley. Serve with frites, if desired.
• Combine the water and yeast in a small bowl. Let stand for 10 minutes, then stir until the yeast is completely dissolved. Set aside.
• Sift together the flours, sugar, and salt into the bowl of a stand mixer fitted with the dough hook. Add the eggs and beat for 1 minute at low speed, scraping down the sides of the bowl with a rubber spatula as needed. Slowly add the dissolved yeast and continue beating at low speed for 5 minutes. Stop the machine, scrape any dough off the hook, and beat for another 5 minutes.
• Add about one-quarter of the butter cubes at a time, beating for about 1 minute after each addition. Once all the butter has been added, beat for 10 minutes more.
• Place the dough in a large floured bowl and cover with plastic wrap. Set aside in a warm place until doubled in size, about 3 hours.
• Turn the dough out onto a generously floured work surface and gently work the air bubbles out by folding the dough over several times while lightly pressing down on it.
• Return the dough to the bowl, cover with plastic wrap, and refrigerate overnight.
• The dough is now ready to shape or use in another recipe. Generously butter two 8 1/2 by 4 1/2-inch loaf pans. Turn the dough out onto a floured work surface. With floured hands, divide the dough in half and shape it into two rectangles that fit in the loaf pans. Place the dough in the pans.
• Let the dough rise uncovered in a warm place until it is about 1/2-inch above the top of the pans, about 3 hours.
• Preheat the oven to 350 degrees F.
• Bake the brioche in the center of the oven until it is well browned on top and sounds hollow when tapped on the bottom, 35 to 40 minutes. Remove the brioche from the oven and immediately turn out onto a wire rack.
• If serving immediately, let the breads cool for 10 minutes, then slice. If serving within a few hours, wrap the hot bread in aluminum foil and set aside at room temperature until ready to use. To freeze, wrap the hot bread in foil and promptly freeze. The bread can be kept frozen for up to 1 month; when ready to use, reheat (without thawing and still wrapped in the foil) in a 250 degree F oven until heated through, 20 to 25 minutes.
• If using the brioche for croutons, let sit at room temperature uncovered to dry for a day.
• Melt the butter in a medium heavy saucepan set on a diffuser over medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, for 2 to 3 minutes, or until the onion is translucent. Sprinkle in the flour and cook for about 3 minutes, stirring constantly so that the roux doesn't burn or color. Whisking constantly, add the milk and cream and whisk until fully incorporated. Bring to a simmer, whisking, then add the bay leaf, peppercorns, and cloves. Move the pan to 1 side of the diffuser, away from direct heat to avoid scorching, and bring back to a gentle simmer. Adjust the heat to maintain a gentle simmer and cook, whisking occasionally, reaching into the corners of the pan, for about 30 minutes. (If the sauce does begin to scorch, pour it into a clean pan--don't scrape the bottom of the pan--and continue.)
• Remove the sauce from the heat and season to taste with salt, a grating of nutmeg, and a pinch of white pepper. Strain the sauce, add the cheese, and whisk to melt. Use immediately, or place in a storage container, press a piece of plastic wrap against the surface to keep a skin from forming, and refrigerate for up to a week. If the sauce is too thick after refrigeration, it can be thinned with a little heavy cream.

CORNED BEEF HASH BROWN MUFFALETTA

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Add the green olives, kalamata olives, giardiniera, capers, parsley, vinegar, olive oil and honey to a food processor and pulse to make a coarse relish.
• Slice the boule in half horizontally. Spread the tapenade evenly over both halves of the boule. Layer the cheese evenly over the tapenade on the bottom half of the boule. Place both top and bottom halves cut-side up beside each other on the sheet pan.
• Lay the hot hash browns on top of the cheese, then evenly pile on the corned beef. Bake the open sandwich until the cheese is melted and the corned beef is warmed through, 6 to 8 minutes.
• Melt the butter in a large nonstick skillet over low heat. Working with one egg at a time, crack each egg into a small bowl or ramekin and then slowly add it to the skillet. Cover with a tight-fitting lid and cook, uninterrupted, until the whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season the eggs with pepper. Slide the eggs onto a plate.
• Top the corned beef with the sunny-side up eggs. Place the top piece of bread onto the sandwich. Cut into 4 wedges and serve.

CORNED BEEF HASH

Steps:

• Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
• Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.