Sunday, June 19th - Father's Day - Tiramisu Stuffed French Toast and Sweet Potato Corned Beef Hash

Sweet Potato Corned Beef Hash and Stuffed Tiramisu French Toast

I don't like leaving things to chance when it comes to food and particularly food on special days.  D did such a spectacular job on Mother's Day that I wanted him to have an equally nice Dad's Day brunch.  I especially wanted to go out of my way since D has been pulling more than his fair share in the kitchen since the reason we are celebrating Mom's and Dad's day came along a few months ago, that and we've been eating out like mad. 

When I asked him the week before if there were anything in particular he wanted instead of completely surprising him, he said Corned Beef Hash.  Who asks for Corned Beef Hash when asked what special dish they want made for brunch!? Well, I guess it's a bit of a nostalgia thing.  Canned, cured beef mash isn't at the top of my cravings list and you don't see it often on menus in Vancouver.  I have had Corned Beef Hash as a young young child from a can, ready made.  It was a curiosity thing.  I recall liking it because it wasn't Korean food, something different.  We weren't like most Koreans.  Mom made absolutely everything from scratch.  And though some aspects of fusion crept in to her cooking, nothing of 'modern' trends crept in like Spam or Corned Beef.  I have, never tasted Spam, actually.  Curious, though.

Well, if I am going to get up at 6 to start cooking, I am not going to do your traditional hash.  As well, we were going to be out of town for a few days so I had to plan strategically on ingredients so that D would only have an inkling of what I was upto.  We had some Sweet Potatoes kicking around that D had bought for the BBQ.  We always have Sweet Potatoes around the house since I am always big on 'Super Foods!'.  Red Bell Peppers and Orange Sweet Potatoes are considered, nutritionally, to be perfect foods.  MMMMM  Since I was going to use Sweet Potatoes, I thought I'd use the herbs from our balcony, I hoped would complement them well like, Rosemary, Thyme and Sage, since I wasn't too too sure what the Beef itself wanted.  In the end, the herbs were PERFECT blend for this mixture and in fact, enhanced the meat as well.  I and D would recommend this flavour combination. 

I had prepped most of what I needed to do but then I did have to break down and ask D for help.  I didn't know how to open the bloody can of Corned Beef!

Sweet Potato Corned Beef Hash

1 tin Corned Beef, trimmed of icky white stuff
1 med-large Orange Sweet Potato, peeled and diced (2 c)
1/2 medium Onion (Tennis Ball), diced
3 cloves Garlic, minced
3 sprigs Fresh Rosemary
3 sprigs Fresh Thyme
6-7 leaves Fresh Sage, chiffonade.
Pepper

Peel and dice your Sweet Potato.  Spread out on a dinner plate and sprinkle with water.  Microwave on high for 3-4 minutes.  Soften but not entirely cooked.

In a large skillet, heat some Olive Oil on medium.  Sautee the diced Onion until slightly softened not browned, 3-5 minutes.  Add the Rosemary and Thyme, whole.  Add the Sweet Potato and sautee until cooked. 8-10 minutes. 

Add the Corned Beef and press down with your cooking utensil.  Spread out.  Ensure you brown the Beef.  Add more Olive Oil if your pan looks dry.  Cook for 10 minutes.  Add the Sage.  Season with Pepper.  You do not need to add salt.  The Beef is cured in Salt.

Set aside or serve warm. Very tasty with hints of Thanksgiving.

The stuffed French Toast was what I originally wanted to do but wasn't sure what to cook with it.  I had originally wanted to do it with a Brioche but we had just come back from the sunshine coast and I we didn't pass a bakery that carried them along the way.  So instead, I bought a plain white, farmer's loaf and used alot of Butter for cooking. :^D.  I loved this dish.  I will do it again and again if I want to make someone feel special.

Tiramisu Stuffed French Toast

Serves 2-3

4-5 Slices Bread, cut 3 cm thick

Egg Dip
3 Eggs
1/2 c Milk
1/2 T Vanilla Sugar
1/4 t Nutmeg, freshly grated
1/4 t Cinnamon, ground
1/4 t Salt

Tiramisu Filling
1/2 c Mascarpone (do I have your attention now?)
1 T Kaluha
1 T Vanilla Sugar (or regular White Sugar)
1 t Instant Coffee

1/4 c Butter
Chocolate shavings (optional garnish)

Bread
Slice the Bread to about 3cm thick or 1 inch, like two slices of sandwich bread.  If you have time and the bread is very fresh, slice it the night before and let it sit out. 

Take a sharp filet or small knife and cut a pocket in buy holding the Bread slice flat and cut into the bottom from the middle as if you're slicing it in half but start from the middle and do not cut to the edge.   Leave an inch on each side.  Turn your knife around or poke your finger in to expand the pocket but be careful not to puncture the bread.  Set aside.

Filling

In a small bowl, mix the Kahlua, Sugar and Instant Coffee.  Mix until the Sugar is dissolved or mostly dissolved.  Add the Mascarpone and mix thoroughly.  Taste the mixture and add more Mascarpone if it is too Coffeey


Place the mixture into a small zip bag or pastry bag.  Place it in the fridge until you need it. 

Egg Mix

In a shallow baking dish like a pyrex lasagna pan, beat the Eggs with the Milk.  Add the Salt, Sugar, Nutmeg and Cinnamon.


Assembly

Take the zip bag and cut a 1 cm hole in a corner.  Fill a slice of bread with a few T of the filling.  Pinch closed and try to spread out buy massaging the bread.  If some is sticking out, it's not the end of the world.

In a large nonstick skillet, melt 1-2 T of Butter on Med High heat. 

Gently place two pieces of Stuffed Bread into the Egg mix. Let sit for 30 seconds.  Flip and let stand for 30 seconds.  Lift out and shake off excess Egg mix and place in the pan.

Cook on each side for 3-5 minutes until browned. 

Dust with Chocolate.  Serve with Maple Syrup or Agave Syrup.  AMMMMMAAAAAAZING!!!!

Tiramisu Stuffed French Toast

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