2lb yukon potatoes, peeled, halved and sliced 1/4in
2tb white wine vinegar
4oz bacon, cut into 1/2in pieces
4 6-8oz boneless pork chops, 3/4in to 1in
1tsp caraway seeds
2tb whole-grain mustard
2tb extra-virgin olive oil
Cover potatoes in salted water enough to cover by 1in. Add 1tb vinegar, bring to a boil and simmer for 12 minutes. Drain, reserving 4tb cooking liquid.
Meanwhile, render and crisp bacon and set aside. Cook 4-5 for about 6 minutes per side or until internal temperature reaches 140 degrees and set aside. Mix remaining ingredients and reserved liquid and bacon with potatoes and serve.
Whisk 1-3 and set mixer on low speed. Slowly stream in 4-7 and knead on low for about 2 minutes or until dough begins to form. Increase speed to med-low and knead for about 8 minutes or until dough is smooth and elastic. Rise for 30 minutes.
Fold dough over itself four times and rise for 30-60 minutes or until doubled.
Deflate dough, divide into 12 2-1/2oz pieces and loosely cover. Roll into balls, place 2in apart on a baking sheet sprinkled with half of the cornmeal and gently top with plastic wrap and a second baking sheet. Rise for 30 minutes.
Transfer to fridge for 12-24 hours.
Remove baking sheet and plastic and rise for 1 hour.
Top with remaining cornmeal. In 3 batches, brown without pressing down in a 12in skillet for 3-6 minutes per side or until browned and puffy and bake on second baking sheet in the lower-middle of a 350 degree oven for 10 minutes or until internal temperature reaches 205 degrees. Transfer to rack and cool for 15 minutes. Slice, toast and serve. Lasts 3 days at room temperature or 1 month in freezer.
Meanwhile, butter bread on one side with 2tb butter and cut out 2-1/2in rounds from center. Push potatoes and sausages to the side, add remaining butter, add bread buttered-side up and return to oven for 4 minutes.
Flip bread, crack eggs in holes and return to oven for 3-4 minutes. Remove from oven, rest on sheet for 2 minutes and serve.
Season chicken with 1/2tsp rosemary or thyme and place skin-side down in a cold 12in skillet. Cover and place on medium heat for 15 minutes. Raise heat to medium high for 10-15 minutes or until cooked through and set aside.
Remove all but 2tsp fat from skillet. Cook remaining rosemary or thyme and 3-4 for 1 minute. Take off-heat and add 5-7. Whisk in butter 1 piece at a time. Add chives and serve.