As I learn to cook, simple recipes often become building blocks for more complex dishes later down the line. Such is the case with this smoked salmon hash, a concept I've been testing for a client's restaurant brunch menu. With that in mind, this isn't something I intended to be a quick or easy recipe, but I do think it's manageable for an ambitious home cook. There are three main components to tackle here. First, you'll make the potato hash, a technique I've covered most recently in my post for duck fat home fries. Hot-smoked salmon gets folded in at the very end. The second step is an herbed hollandaise sauce. Skip the classical techniques and grab your immersion blender for a process that is more fool-proof at home. It's very similar to making homemade mayo, except you'll stream in melted butter instead of oil. Finally, you'll poach the eggs, something that really isn't all that complicated but you might go through a few extra eggs getting it right on your first attempt. 

Ingredients for the Hash:

3/4 lb Yukon Gold potatoes, diced into 1/2" cubes

2 ribs celery, diced
1/2 tsp smoked paprika
1/2 tsp cracked black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne

4 oz hot-smoked salmon, flaked with a fork (discard skin)*

Ingredients for the Hollandaise Sauce:

2 large egg yolks

2 tsp fresh lemon juice, plus zest

1 tbsp chopped chives

1/4 tsp Kosher salt, or to taste

Pinch of cracked black pepper 

Pinch of cayenne

8 tbsp unsalted European-style butter**

Other Ingredients:

2 large eggs

1 tbsp chopped chives, for garnish

Recipe Notes:

*You can substitute 4 oz of cooked fresh salmon instead of smoked salmon. 

**To make this recipe Whole30 friendly, check labels on the smoked salmon for a sugar-free smoked salmon, or use the cooked salmon suggestion above. Substitute ghee or clarified butter for both the hash and the hollandaise sauce.

To prepare the smoked salmon hash:

As I mentioned above, this part of the recipe is almost identical to the duck fat potato hash in a previous post, so I've abbreviated instructions here. In a microwave steamer basket, toss the cubed potatoes with 1/2 teaspoon of Kosher salt and the vinegar. Cover and steam for 5 minutes, just until potatoes are knife tender. (If you don't have a microwave steamer basket, use a microwaveable container with the lid cracked open slightly.) Uncover the lid to allow steam to escape and drain off any excess liquid. 

Over medium to medium-high heat, warm the oil and duck fat until shimmering. (I really love the flavor duck fat adds to this dish, but butter will also work if you don't have any on hand.) Spread the potatoes out in a single layer so that they all have contact with the skillet. Allow them to crisp on one side, undisturbed, which will take a few minutes. Toss and rearrange the potatoes again in a single layer to continue crisping the other sides. Repeat this process until you start to see more of a uniform golden brown color all over the potatoes, about 15 minutes total. If you're using butter, they'll brown a little faster, so be mindful of the stovetop temperature.

Add the diced onion, celery and all the spices to the skillet. Season with a small pinch of salt. Stir to toss the potatoes until they're evenly seasoned. Keep cooking the potatoes for another five minutes or so, until the veggies have softened. Turn the heat off and set the pan aside to finish once your egg and hollandaise are prepared.

Just before you're ready to serve, you can reheat the potatoes to crisp them up for a few minutes in the skillet again. Then fold in the flaked salmon. Smoked salmon has plenty of salt already, so avoid over-seasoning without tasting your hash first.

To prepare the hollandaise sauce:

In a tall container that fits your immersion blender, combine the egg yolks, lemon juice, zest, chives, salt, pepper, and cayenne. In a separate dish, melt the butter in the microwave and set aside. Turn on the immersion blender to puree the yolks with the lemon juice and chives. Slowly stream in the warm melted butter. Once all of the butter has been added, blend another 15 seconds or so to ensure that the chives are evenly blended - they should tint the sauce light green. The sauce will be thick but smooth and pourable, like a very runny mayo. Season to taste with salt, if needed.

The hollandaise should stay warm enough to serve, but in the case that it cools down, you can pop it in the microwave for ten-second increments, stirring in between, to rewarm. This makes about a cup, which is slightly more than you really need for two servings - but I've had much better luck preparing the hollandaise at this volume versus with one yolk.

(Note: If you don't have an immersion blender, you can use an upright blender, streaming the butter in from the top in a similar fashion, while the motor is running on medium speed.)

To poach an egg:

I turn to Julia Child's technique for poached eggs, which has been the most reliable in my experience. Bring a small pot of water up to a gentle boil. Use a safety pin to poke a hole in the bottom of each egg. This releases any air so that the eggs don't crack in the next step. Drop the eggs in the boiling water and submerge for exactly ten seconds, then remove with a slotted spoon. 

Reduce the heat of the water until it's just simmering. One at a time, crack the eggs into the hot water. Give the first egg a few seconds to set up before adding the second egg. What I like about this technique is that the whites hold together much better due to the initial boil in the shell. It makes for a prettier poached egg, and it's easier to see what's going on in the water without all those whispy whites floating around all over the place.

Cook the eggs for two minutes for a soft, runny yolk, or a minute longer for a firmer yolk. Using the slotted spoon, you can lift the egg up to gently press around the yolk with your index finger to get a feel for doneness. Once the poached eggs are cooked to your liking, lift them out with a slotted spoon and drain on a paper towel if desired, before transferring to each bowl.

How to serve:

I used these cute mini cast-iron skillets for serving, but any bowl or a deep rimmed plate would work just fine. Divide the hash between two bowls. Top each with a poached egg, and spoon a generous amount of hollandaise over the top. Garnish with finely chopped fresh chives. Serve immediately - this is a dish that you don't want to let sit. Not that I think you'll have an issue rushing to the table to gobble this one up. Enjoy!

These days, I plan most of my dinner parties around charcuterie and cheese as the starter. It's a wonderful ice breaker, encouraging guests to talk to each other as they eat their way around the board and share suggestions on how to mix and match the offerings. For casual get-togethers, a charcuterie and cheese board can be bountiful enough to serve as a light meal, especially when paired with wine, beer or cider. If you're ready to take a stab at putting your own boards together, read on for tips I found helpful. And because I'm never without my trusty paper towels for kitchen prep, I've got a few Bounty Paper Towel hacks sprinkled in with these simple entertaining tips!

Pick a theme, if you want - it could be a board inspired by the season, a holiday, or a specific region of the world. For example, deciding to serve all Spanish or all French cheeses and charcuterie are both great templates, and it will be easy to find lots of options in each category. You may already have specific wines or other alcoholic beverages in mind, in which case you could research charcuterie and cheeses that pair well. But don't fret if you lack a structured idea! If your board simply consists of your favorite bites to eat, that's perfectly okay. I almost always have a couple of cheeses in mind that I'm dying to share, so I build the rest of my board from there, maybe with the season in mind. That's usually as complicated as my "themes" get because I'm still learning. It's easy to go down the rabbit hole researching options, so don't get too caught up. There are infinite combinations to make, so the important thing is to present something that tastes good. I definitely suggest taking a trip to an upscale grocery store or market where you can try different cheeses and talk to a cheesemonger to get helpful suggestions. (I admittedly stop by the cheese counter any chance I get, because I always learn something new. Also, hello...free samples!)

Selecting Cheese

It's helpful to think of the ways cheeses are categorized in order to pick a variety for your board.

• Fresh cheeses are rindless, not aged, and typically mild and tangy in flavor. Includes goat cheese logs, farmer's cheese, feta, burrata, mascarpone, and ricotta.
• Soft, bloomy cheeses are exceptionally creamy, often spreadable, gooey or spoonable. They have a white molded, edible rind that tends to have a stronger, funkier flavor. The cheese inside can vary in intensity of flavor. This category includes Brie, Camembert, La Tur, or Brillat-Savarin.
• Semi-soft cheeses range from stretchy to fudgy in texture and are typically mild in flavor. They might be creamy but are sliceable and not spreadable. Think Mozzarella, Halloumi, young Goudas, Havarti, Edam, Colby, and Monterrey Jack. Washed rinds are bathed in beer, wine or other brine. Many have a characteristically orange or red hue. Fontina, Taleggio, and Muenster fall into this category. Other cheeses in this category have rinds that are coated in other types of edible mold or ash.
• Semi-firm, firm or hard cheeses can be sliced or grated, while some crumble or break into shards. Ripened cheeses in this category take on more complex flavors. They are usually without a rind. Numerous cheeses fall into this category, such as Jarlsberg, Provolone, Comté, Gruyere, aged gouda, aged block cheddar, clothbound cheddar, aged Asiago, Mimolette, and Parmigiano Reggiano.
• Blue cheeses like Stilton or Gorgonzola have veins of blue mold running through the interior. They can be soft to crumbly in texture, with some on the milder side all the way up to pungent and funky.

I don't always include cheese from each category on my boards, but I do try to ensure a mix of textures and range of intensity in flavor. I wouldn't serve all aged, sharp or ripened cheeses, which could blow your palate. I also wouldn't serve all younger, mild cheeses, because it's not enough to excite the tongue. Try to pick from each end of the spectrum, along with one or two that falls somewhere in between. Another thing to consider is whether you want to serve cow, sheep, or goat's milk cheeses, or perhaps one of each. Creating a charcuterie and cheese board is like sending your guests on a culinary journey. You'd want them to experience peaks and valleys as they work around the board. I'll often throw in a wildcard - maybe a truffle or herbed cheese, smoked cheese, one that has flecks of dried fruit in it, a spicy buffalo flavored cheese or something funky or "stinky" for the most adventurous palates.

Selecting Charcuterie

I typically match the number of cheeses with the number of meats on my board. Sometimes I will search the name of cheese to get clues on what kind of charcuterie would compliment it or vice versa. Pairing cheeses and meats from the same region is another smart way to go. In general, I like to offer at least one spicy or boldly flavored meat mixed with a milder option or two. My choices typically fall into these three categories:

• Cured sausages, which are sliced into rounds like chorizo, soppressata, and saucisson. Most will be pork, but it's not impossible to procure sausages made from lamb, venison or other game meats.
• Whole-muscle cuts, which are usually shaved thin, like prosciutto, Serrano ham, country ham, and roasted pork. Non-pork alternatives include bresaola (air-dried beef tenderloin), or smoked duck breast.
• Paté or terrines, rillettes, mousse, etc. These offer a fun change in texture from the rest of the charcuterie board, presenting intense or luscious flavors for meat-lovers who appreciate the treat. They are typically made from pork, chicken, duck, or a combination.

For this board, my client requested non-pork charcuterie. I was able to find lamb sausage, beef bresaola, and smoked duck breast from my local butcher.

Accessorizing the Board

Finally, all the fun stuff that fills in your board will be complementary to the above selections. Think of ways you can enhance the experience of eating the cheese and charcuterie, but not distract from it. You may want to add a few of the following treats:

• Fruit compote or preserves
• A good quality honey
• Mustard
• Seasonal fresh fruit and/or dried fruit
• Nuts
• Olives
• Pickles, like cornichons or pickled vegetables
• Fresh bread, crostini and/or crackers

Charcuterie and cheese boards present an excellent opportunity to show off your latest artisanal gourmet food finds and savor the season's best locally grown fruit. Splurge on the truffle honey and fresh figs. Break out the wine jam your jet-setting friend brought back from her trip to Portugal. You spent time and money to pick out the good cheeses, so why cheapen it with basic accessories? Let your most bougie, most sophisticated, inner kitchenista fly. If stumped on what to pair with a specific cheese, it's helpful to do a quick google search. (You don't have to be an expert on pairings, as there are plenty of suggestions out there for the taking.) Something I'm always pretty enthusiastic to add to my boards is pickled okra. I've served it with smoked goudas or cheddars, spicy smoky charcuterie like Tasso ham, and rich pâté or duck rillettes, like that below.




The idea of serving things like jams, olives, and crackers alongside cheese and charcuterie is to enhance the experience of eating it. Try to think in terms of how things are meant to be enjoyed. Will that soft cheese need to be slathered on bread, or could it be sliced and stacked on a cracker? Figs, apples, and pears are classic pairings that are going to play well with the vast majority of cheeses, but that doesn't mean you can't work with others. Especially in the spring and summer, when more produce is available, you could get pretty creative with fresh fruit and veggie crudités instead of putting together a traditional looking board.

Prepping for Your Event

It's nice to have some drinks to serve alongside charcuterie and cheese offerings. Wine is a natural accompaniment, but consider craft beers or hard cider as well. (Do a quick search to determine what types of beverages pair with the cheese and/or meat you picked out. If you're hosting a more structured tasting, you may even want to present a different wine or cider with each cheese.) And here's another kitchen hack for you - ever forget to cool drinks but your company was on their way over? No worries! Just wrap bottles with a damp sheet of Bounty and place in the fridge or freezer for 10 minutes to quickly chill drinks. This works for everything from wine to beer and soda bottles!




Be sure to put out enough glasses for your guests, as well as a stack of small appetizer plates, forks, and knives. The durability of Bounty also comes in handy to get those tough stains and streaks off cutlery. Simply soak a sheet of Bounty in vinegar or lemon juice, and use a little elbow grease to scrub until any blemishes have vanished. Follow with a wash in warm, soapy water, and use a clean sheet to dry cutlery thoroughly to prevent water spots.

Also! The most important thing to remember is to set your cheese out an hour before you plan to eat. It needs time to come to room temperature so the textures and flavor will be most enjoyable. I do, however, suggest slicing cheeses when they are still chilled. Charcuterie only needs to be set out 10 to 15 minutes prior.



As covered in the previous post, it's a nice idea to serve some fresh fruit on your board, so go ahead and get that prepped. Rinse in cool water and use Bounty to dry the fruit. I love how quickly Bounty's absorbency works to speed up even the simplest prep steps. For grapes, pull off any that are bruised or browned prior to serving, and clip extra long stem ends. If you plan to serve sliced fruit, wait until just before guest arrive, so that it stays fresh longer. I like to squeeze a tiny bit of lemon juice over apple or pear slices to prevent browning.

By the way, I try to keep my charcuterie boards separate from the everyday cutting boards. So all of the prep work here, like slicing cheese, fruit, and bread, is done on my cooking boards. I then transfer to the pretty charcuterie boards for serving, so they don't get all scratched up and stained over time.



When serving bread, a fun way I like to upgrade crostini makes use of my cast iron grill pan. Simply toss sliced baguette rounds with a little olive oil. But before you get started, use an oiled sheet of Bounty to grease the grill grates, then turn the burner on and preheat until the grill pan is just shy of smoking.

Grill the baguette rounds on each side just until grill marks appear, then set aside for later. This can be done in advance of guests arriving, but ideally within an hour or so of serving.

Arranging the Board

For arranging the charcuterie and cheese on your board, think in terms of how guests will be eating. They should be able to reach items easily - one of the reasons I'm not crazy about the Instagram trend of having an overly crowded board where everything overlaps. Looks pretty, but people will be hesitant to dig in and mess it up. Especially if you have cheeses that are left whole for guests to cut, you'll want to leave a little space to do so. You may want to make a few slices to indicate how the cheese is meant to be served. If you're serving fruit, chutney or other accompaniment to a specific cheese, it helps to have those duos paired right next to each other.

I usually start by placing my cheeses in each section of the board, then I'll fill in the spaces with charcuterie and other items. The very last thing I'll add is fresh fruit, and in this case, I drizzled honey over the apple slices (this is also fun for figs!) I use my Bounty Paper Towels to tidy up any crumbs or dribbles as I move things around into their final destination. Make sure to remember small serving spoons for items in jars. If you have room, you can pile crackers and bread on the board itself.



For larger events, I typically end up dividing my spread between two boards and adding items around the table nearby. If you have vegetarian guests, another way to do this is to separate the charcuterie and cheese on opposite boards. For this event, I also added small labels to identify the names of the charcuterie and cheese. It helps the guests know what they're digging into, but also a good memory jog for the host! Be prepared for people to ask questions about how to eat. That's part of the fun, so show them a combo or two and then encourage them to make their way around the board. Traditionally you'd start with the milder cheeses and work your up to the aged, more strongly flavored cheeses. But there are no rules, just have fun with it!

I bought mini chalkboard labels to tag the names of the charcuterie and cheese for this gathering! You can pick up supplies at your local craft store.

Adding Homemade Touches

It's easy to buy everything you need for charcuterie and cheese boards, but if you have the time, adding some personal touches is a nice approach. An easy way to accomplish this is to make your own fruit chutney, like this one made with pears. I served it on my board that featured an aged gouda and a triple creme bloomy rind cheese, each fantastic on a grilled baguette with a little chutney! Here's the recipe for that, loosely adapted from the apple chutney in The Art of The Cheese Plate, by Tia Keenan.

Ingredients:
1 tbsp olive oil
1 bay leaf
1/2 tsp mustard seeds*
1/4 cup minced shallot
Pinch of Kosher salt, to taste
1/2 tsp crushed red pepper flakes
1/2 tsp ground cinnamon
Pinch of cracked black pepper
1 tbsp grated fresh ginger
1 tbsp Worcestershire sauce
2 cups diced peeled D'Anjou pears
2 tbsp honey
2 tbsp sugar, or to taste
Juice and zest of 1 lemon
1/4 cup apple cider vinegar
1/3 cup golden raisins
1/8 tsp grated nutmeg
1/4 tsp ground cardamom

*If you don't have mustard seeds, omit this step, and instead stir a teaspoon of course mustard into the chutney when adding the pears.

Instructions: In a small pot over medium heat, warm the olive oil. Fry the bay leaf and mustard seeds until they start to pop, then add the shallots and pinch of salt. Cook, stirring frequently, for a couple minutes until shallots are softened, then stir in the red pepper flakes, cinnamon, and black pepper. Cook for a minute, until fragrant. Stir in the ginger and Worcestershire sauce and cook until most of the liquid is absorbed. Stir in the diced pears, honey, sugar, lemon juice and zest, vinegar, and raisins. Stir to melt the sugar, then bring to a gentle boil. Reduce heat and simmer for ten minutes, then add the nutmeg and cardamom. Continue simmering another ten minutes, or until the pears are fork tender and liquid has reduced by at least half. Remove the bay leaf and mash some of the pears gently with a fork to thicken the chutney. Season with a pinch of salt, if needed. Allow the chutney to cool completely prior to serving.

Makes about two cups. Store in an airtight container in the refrigerator for up to three days.

Sheet Pan Honey Roasted Brussels Sprouts

Ingredients

1 lb Brussels sprouts

Generous pinch of cracked black pepper, to taste

Kosher salt, to taste (about 1/2 tsp)

Generous pinch of Aleppo pepper or cayenne, to taste

Special Equipment: heavy duty sheet pan

Preheat your oven to 500°F with the sheet pan in the oven, on the middle rack.

Rinse the Brussels sprouts in cold water and drain on paper towels to dry. Trim off any browned stem ends, then slice in half. In a large bowl, season the Brussels sprouts liberally with black pepper and salt, adding a couple pinches of Aleppo or cayenne pepper if desired.


Melt the butter. Drizzle the melted butter, oil, and honey over the Brussels sprouts. Toss to coat well.


Once your oven has heated to 500°F, dump out the contents of the bowl directly onto the sheet pan. It should be sizzling hot, which helps to start the roasting immediately. Use a spatula to spread the Brussels sprouts out in a single layer.


Close the oven and reduce the heat to 450°F.  Roast for 15 to 20 minutes, or until edges are caramelized and golden brown and Brussels sprouts are tender. Halfway through cooking time, toss them again to redistribute the oil and honey.


After cooking, give them a quick toss again. Check the seasoning, adding a pinch of salt if needed. Serve immediately or at room temperature.

Tomatoes: I use cherry tomatoes because they're consistent throughout the year and easy to prep. In the summer, you may want to take advantage of really great heirloom tomatoes, peeled and deseeded. I think canned tomatoes add too strong of a flavor to the sauce.

Spices: Any good Cajun or Creole rub works. My Cajun blend is on the original post. The All-Purpose Rub from the Kitchenista Diaries Volume 1 cookbook is also a great fit; and though I haven't tried this myself, the Mexican Chile Rub could be a flavorful tweak. The key is just to be mindful of whether you're adding salt to the recipe from your rub, and if so, only add Kosher salt to taste as you cook. Today I used Chef Jade's All Purpose Rub, which can be purchased on Etsy. Her blend is ground from whole spices so the flavor's fresh, and I loved the addition of cumin and coriander.

Onto the recipe! You can also find a video tutorial of the process on my IGTV feed!

Shrimp & Grits with Tomato Gravy

1 lb jumbo shell-on shrimp (21/25 count)
2 cups low-sodium chicken stock
1 bay leaf
1 - 2 tbsp your favorite Cajun or All-Purpose spice blend
Kosher salt, as needed (about 1 tsp)
8 oz. cherry tomatoes, halved
4 strips bacon, diced
Butter or olive oil, if/as needed
1/4 cup diced shallot
4 garlic cloves, minced or thinly sliced
1/4 tsp crushed red pepper flakes (optional)
1 tsp smoked paprika
1/2 tsp cracked black pepper
1 tbsp Worcestershire sauce
1 tbsp finely chopped fresh thyme
1/4 cup heavy cream
Grated zest of 1 lemon, plus juice
2 tbsp chopped chives
Active Time: 45 min
Total Time: 45 min
Yield: Serves 4
Special Equipment: saucepan, fine mesh sieve, 12" heavy-bottomed skillet, braiser or Dutch oven pot
Prep:

• Peel and devein shrimp; set aside in a bowl. Add shrimp shells, tails, and the bay leaf to chicken stock in a small saucepan and bring to boil. When shells turn pink, turn off the heat and set aside until needed.
• Pat the peeled shrimp with paper towels to dry. Toss with Cajun seasoning and half a teaspoon of Kosher salt, if needed. (Use more or less seasoning here, depending on the strength of your rub, and of course, be mindful of salt content.)
• In a separate small bowl, toss the cherry tomatoes and a good pinch of salt. The salt will help to start releasing some of the tomato juices for the sauce.

When you're ready to watch the stove top, you can start cooking your grits. Meanwhile, add the diced bacon to a cold skillet or other large pot. Bring up the heat to medium, cooking the bacon until crisp. Remove bacon with a slotted spoon, transferring to paper towels to drain. Set aside. Drain all but 2-3 tablespoons of bacon grease.