Grilled planks of russet potatoes, topped with sauteed rainbow chard, garlicky creamed leeks and black pepper sweet corn puree.
Garlic Creamed Leeks
1.5 pounds (680g) Leeks, trimmed, cleaned and cut into 1-inch strips
3 ounces (85g) Butter, unsalted
2 each (10g) Garlic Cloves, sliced
1.5 teaspoons (2g) Kosher Salt
½ teaspoon (~1g) Ground White Pepper
1 cup (240ml) Heavy Cream
1 tablespoon (3g) Fresh Chives, chopped
2 pounds (907g) Rainbow Chard, stems and leaves separated, chopped into ½ inch pieces.
1 tablespoon (15ml) Olive Oil
2 teaspoons (2g) Kosher Salt
8 ounces (226g) Sweet Corn Kernels
½ cup (120ml) Half & Half
1 teaspoon (~1) Kosher Salt
2 teaspoons (4g) Freshly Ground Black Pepper
¾ pound (340g) Asparagus, trimmed, and 1-1/2 inch pieces
2 quarts (1.9L) Water
1 tablespoon (3g) Kosher Salt
½ tablespoon (7ml) Olive Oil
2 pounds (907g) Large Russet Potatoes, sliced into planks lengthwise (about ½ inch thick)
2 tablespoons (30ml) Olive Oil
1 teaspoon (2g) Kosher Salt
6 cups (1.4 L) Water
3 tablespoons (45ml) Vinegar
6 each Large Eggs
Prep Time: 30min | Cook Time: 45min
Garlic Creamed Leeks Preparation
Wash and rinse the leeks in a clean sink full of cold water. The sand and dirt with fall to the bottom and the leeks will float.
Heat a large heavy-bottomed pan over medium heat. Add the butter and melt until it coats the bottom of the pan. Add the leeks, garlic, salt, and pepper. Cook until the leeks are soft and translucent, making sure you are stirring frequently to prevent the leeks from caramelizing. Add the heavy cream and reduce until the mixture is slightly thickened. Remove from the heat and stir in the chives. Keep warm.
Rainbow Chard Preparation
Begin by cutting the colorful ribs of the leaves from the dark leafy greens, dice the ribs into ½ inch pieces, and cut the leaves into about 1-inch shreds (it doesn’t matter too much as these will wilt), hold these separate as you will cook them in stages.
In a large sauté pan, heat the olive oil over medium-high heat. Add the diced ribs of the chard and cook for about 2-3 minutes, add the dark green leaves and cook for about 30 seconds to a minute (or just until wilted. Season with the salt and set aside.
Corn Puree Preparation
Combine the corn, half & half, salt, and pepper in a blender and puree until smooth. Pour the puree into a medium saucepan and cook over medium heat until the mixture is slightly thickened. Hold warm. *if you would like to make this plant-based, simply sub out the half and half for vegetable stock or and non-dairy alternative*
Trim the asparagus and bring the water to a rolling boil. Add the salt to the water and add in the asparagus. Cook the asparagus for about 30-45 seconds and remove from the boiling water.
Immediately put the cooked asparagus into some ice water, this will stop the cooking process and retain the green color of the vegetables. Remove the asparagus from the water and set aside until ready to use.
Potato Toasts Preparation
Heat a grill to high heat (this can also be done on a grill pan or even under a broiler). Brush the potato slices with the oil and season with salt.
Place the potatoes on the grill and cook for about 4-5 minutes per side or until there are nice grill marks and the potato is tender.
Poached Egg Preparation
Bring the water to a simmer in a medium-sized pot. Add the vinegar, and gently stir in one direction with a spoon. Remove the spoon and immediately add the egg, the water creates a gentle vortex that will help with the eggs shape.
Cook the egg in the barely simmering water for about 3 minutes or until the whites are firm and the yolk is soft. *You could serve this right away, however, if cooking for a large group the eggs can be held in cold water for up to 2 hours in the water.
To reheat the eggs if using this method, just dip them in some hot water for about thirty seconds to a minute. Drain the eggs gently on some paper towel, before using them on the dish.
Gently warm the asparagus and the chard. Arrange some of the creamed leeks in the bottom of a serving dish. Arrange the grilled potato plank on top followed by some of the rainbow chard. Next, the egg gets nestled on top. Garnish the dish with the warmed asparagus and chard. Then finally spoon some of the corn puree over the eggs and garnish with chives or fresh herbs if desired.
To make this dish for delivery or to-go restaurant customers sub out scrambled eggs for the poached eggs.
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