Swiss Cheesy Mashed Spuds

Stop me if you’ve heard this one already… I may be repeating myself. These days I’m not so sure, but I did find a good price on Swiss cheese at Best Yet Market, they’re having their crazy 88 sale. So, as I have some potatoes here hat as starting to soften, I figured I would make some Swiss cheesy mash potatoes to accompany the pork chops Best had on sale (three buck for two nicely sized chops).  The chops were simply sprinkled with a little salt and pepper and broiled. The ‘fancy’ part of our dinner was the potatoes, the pickled beets part of the dinner came straight from the jar, but that’s just between us.

Here’s what you’ll need:

  • Six medium Long Island potatoes
  • ½ stick of butter
  • ¼ cup milk
  • ½ cup shredded Swiss cheese
  • ½ cup chopped chives

Start by peeling and quartering the potatoes, toss then in a pot with some salt and some water and boil them up. Let them boil about fifteen minutes and then sit for five to really soften them up. In a large mixing bowl add the butter, cubed, and the milk. Add in the drained potatoes and start mashing… working the cheese in a little at a time so it melts into the mixture. Once that’s accomplished, add the chives and mix well… transfer this into a serving bowl and get it to the table.


Scrambled Eggs ‘All the Way’

Continuing the brunch thoughts from Tuesday, because brunch is one of the best ways to spend a summer weekend, I thought I would share the secret to mixing eggs and fish. Its a simple scrambled eggs with lox. The ‘all the way’ part of this dish comes from the red onion added to the eggs and lox. Out here in New York, a ‘Bagel all the way’ is one served with cream cheese, lox, and a slice of onion.

Here’s what you’ll need:

  • 4 medium to large eggs
  • 4 ounces of smoked salmon
  • 1/2 medium red onion diced
  • chopped chives for garnish

Beat eggs in a small bowl and set it aside. Melt the butter in nonstick pan over medium-low heat. Add lox and onion; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble the eggs, stirring constantly, until nearly set, 3 to 4 minutes.

Now, remember, don’t cook the eggs all the way, nearly set. The eggs should finish their cooking after you’ve removed the pan from the heat. Otherwise the eggs will be over-cooked. Overcooked eggs will ring-out all their moisture after you plate them up. I’ve mentioned this before haven’t I?

To top off this dish, I serve it on top of a slightly toasted bagel and top the eggs with chopped chives.

scrambled eggs with lox

scrambled eggs with lox