The Daring Cooks poach to perfection!

I am always nervous when the Daring Cooks' challenge is revealed. What if it something really meaty? That just does not appeal to me. Eggs, on the other hand, are a staple for any meal around here. This was a perfect challenge, as I had already made the challenge recipe of Eggs Benedict, so I could branch out a bit and try other poached egg recipes. In fact, I got a bit carried away and made 4 different dishes, only missing making the fifth because I was out of a key ingredient.
First up, egg hoppers. Hoppers are a Sri Lankan stovetop yeast bread made with coconut milk. Usually an egg is cracked and cooked in the bread, but I poached mine and topped them with a coconut and curry leaf sambol. This was the dish I could not stop eating, and I think I had 8 of these until the sambol finally ran out.

Egg hopper with karapincha sambol

Next, I revisited Japan, and one of my favourite breakfasts. Hot rice, natto, and egg. What is natto, you wonder? Well, it's fermented whole soybeans that are quite slimy. They are often served with a raw egg beaten in, but I used a lightly poached one. Some say that natto is stinky, but I don't think so at all. This makes a filling, savoury breakfast. It was also a great excuse to use the natto bowl and spoon a friend had sent me from Japan.

Rice, natto, poached egg and black sesame seeds

Hmm, where to next? Well, back to Eggs Benedict, the dish that every brunch joint in North America serves. This is what I order almost every time I go out for brunch. I've had them on steak, lobster, crab cakes, biscuits, focaccia, with back bacon, with spinach... I had only made them once before at home, and that was for an Easter brunch of about 15 guests. This time, I made them for myself, for an indulgent breakfast on a day I wasn't working. First, I made crumpets, then topped them with steamed spinach, the eggs, and hollandaise sauce topped with a bit of smoked paprika or ancho chile, I can't remember now. Delicious!

I really wanted to make the oeufs en meurette, or eggs poached in a red wine sauce, but there are lots of mushrooms involved, and I'm not a fan of the fungus. I also thought about doing an eggs in tomato sauce, as that's another staple around here, but I just never got around to it. Instead, I enjoyed my eggs benny...

...and then it came to me. Of course! Eggs poached in maple syrup, that sugar shack specialty. I decided to make some buckwheat crepes and peppercorn crusted, very crispy bacon to accompany the eggs. Now, if you're recoiling at the idea of poaching eggs in syrup, relax! It's not nearly as sweet as you might imagine, especially when served with the unsweetened crepes. Don't forget to dunk your bacon in the syrup too!

 And now, the official blog-checking lines for a great challenge. Thanks Jenn and Jill!

Blog-checking lines: Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

Challenge PDF, recipes and recipe links can be found after the jump.

Hazelnut-buckwheat crêpes with pear-ginger compote and crème fraiche

I recently joined the Food52 site when I saw that you could sign up to test recipes that members had submitted. These days, it seems that I belong to too many cooking groups, but I liked that with this one, you only sign up if there's a recipe you'd like to test. For me, that means dessert recipes. Then, it's as easy as writing a 100-word review and sending it in to the editors to help them make their picks for the week's winner. I haven't got around to submitting a recipe yet, as I always seem to be cooking someone else's, but hopefully soon.

I chose this recipe because it seemed to have a really interesting mixture of textures and flavours, and also because I love both buckwheat and crêpes. I loved the pear compote, with its sharp, gingery and lemony syrup. Sadly, I did not love the crêpes. I found them really heavy, and, if I make this again, I will eliminate the hazelnuts in the crepes and just use them as a garnish. The only change I made to the recipe was to use a rich, thick, local Greek-style yogurt in place of the crème fraiche. It was what I had on hand, and I actually prefer it.

This recipe was submitted by user KTC, who has a brand-new blog called Whip & Spoon. 

Hazelnut-buckwheat crêpes with pear-ginger compote and crème fraiche

Serves 6

Pear-Ginger Compote:

8 pears, firm but ripe

Juice from one lemon

Juice from one orange

2-3 strips lemon zest

2-3 strips orange zest

¼ cup honey

½ cup sugar

1 vanilla bean, split lengthwise, beans scraped from pod

1 cup cup white wine, such as Moscato (or a dry wine will work, too)

1-1½ cups water (enough to cover pears in pan)

2 1-inch pieces fresh ginger, peeled

6-ounce container creme fraiche

1. With a swivel peeler, peel skins off pears. Remove stems and cut in half. Cut each half into four even wedges; remove seeds and tough interior with a paring knife. Add to 2.5 quart sauce pan.
2. Using a swivel peeler, remove zest strips from orange and lemon; juice lemon and orange. Add lemon and orange juice and zest strips, honey, sugar, vanilla beans and pod pieces, white wine, and ginger pieces to pan. Add one cup water (plus extra, if needed, in order to just cover the pears).
3. Bring to a boil; allow to boil for just a few minutes. Turn down heat and simmer gently, stirring occasionally, for about 10 minutes, or until pears are easily pierced with a sharp knife but not falling apart.
4. With a slotted spoon, remove pear slices from ginger syrup and set aside.
5. Turn up heat, bring syrup to a boil, stirring occasionally, until it's reduced to about 1.5 cups golden, thick syrup. Pour juices released by cooling pear pieces into the syrup as you cook it.
6. Remove ginger pieces, vanilla bean pieces, and lemon and orange zest strips from syrup. Add pears to syrup.
7. Keep pear-syrup mixture on low heat if you plan to serve immediately. Otherwise, cover and refrigerate; reheat when you're ready to use it.

Hazelnut-Buckwheat Crepes:

1 cup cold water

1 cup whole milk

4 eggs

½ teaspoon salt

¼ cup sifted buckwheat flour

1½ cups sifted all-purpose flour

2 cups whole unsalted hazelnuts

2 teaspoons sugar

1. Place water, milk, eggs, sugar, salt, and buckwheat and white flour into the bowl of a stand mixer fitted with a whisk attachment (alternatively, you can use a hand mixer or a whisk and mix by hand).
2. Mix on high (or vigorously, if by hand) for a few minutes until all ingredients are fully incorporated and batter is smooth. Cover and refrigerate at least 2 hours.
3. Put hazelnuts onto a cookie sheet and into an oven preheated to 350 degrees. Roast them for 10 minutes (or, until skins start to pull away from the nuts and they turn golden). Remove the hazelnuts from the oven, wrap them in a clean kitchen towel, set aside for a few minutes to steam, then rub vigorously using the towel to remove as much of the skin as possible.
4. Divide hazelnuts into two even batches. Place one batch onto a clean plate; place a second plate on top of the hazelnuts and press down firmly a few times to crack the nuts into large pieces. Set aside to use as a garnish.
5. Repeat the above step with the second batch of hazelnuts then place the roughly cracked pieces onto a clean cutting board and chop them into fine pieces, about the size of Grapenuts. (Alternatively, you could chop them in a food processor, pulsing until you get the desired result, being careful not to overchop them into a paste). Set finely chopped hazelnuts aside.
6. When you're ready to cook the crepes, bring the batter to room temperature. Check the consistency of the batter--it should just coat the back of a spoon, like a heavy cream. Add water a little bit at a time if you need to thin the batter, then stir in the finely chopped hazelnuts (it's best to add the hazelnuts just before you cook the crepes, otherwise, if they sit in the batter, they will get soggy). Heat a 6-inch nonstick skillet over high heat, add a dab of butter (enough to thinly coat the bottom of the pan), lift the pan from the heat, and pour 1/4 cup batter into the center of the bottom of the pan as you quickly swirl it around to spread the batter evenly.
7. Return the pan to the heat. As it cooks through, gently peel it from the pan with a rubber spatula; flip the crepe with the spatula or your fingers and cook it on the second side until light golden brown. Repeat until all crepes have been cooked (stir the batter before you ladle the batter for each crepe, since hazelnuts may settle to the bottom of your bowl).
8. To assemble, fold the crepes in half, then in half again. Place one or two on a plate. Top with 8 or so pear pieces; spoon ginger syrup over the top. Add a dollop of creme fraiche. Sprinkle coarsely chopped hazelnuts on top.

Read more: http://www.food52.com/recipes/7694_hazelnutbuckwheat_crepes_with_pearginger_compote_and_creme_fraiche#ixzz1759hNUKX