N.B.: I make this all the time and we have no photo documentation of it because it gets eaten real fast. I have supplemented with an artist’s interpretations of what the potatoes are like. Ingredients: Potatoes (yukon golds are best) Whipping cream Butter salt to taste 1-2 bulbs of garlic olive oil Gloria will tell [...]
Posts Tagged ‘potatoes’
Brown Butter, Part II
I recently purchased a copy of “I Know How to Cook” by Ginette Mathiot, which is a translation of the French classic Je Sais Cuisiner. I’ve made a few things from it already, and here’s one of my favorites so far: Sole à la meunière (Translation: Fancy-ass fish sticks.) 1 lb Dover sole filets* salt, [...]
No picture, but hint: it’s orange!
Henry and I made this somewhat ad hoc a long time ago, but since Michael didn’t really enjoy it (owing to his tragic inability to reconcile savory and sweet flavors in the same dish) we were reluctant to repeat it. Luckily last week my cravings for marmalade chicken and a CS conference coincided! So we [...]
Una cena típica de mi niñez
Everyone is familiar with the Mexican tortilla (“wut tacos &c r made of”), but in Spainish cuisine, a tortilla is a thick omelet which contains layers of (usually) potatoes and onions, and occasionally other Spanishy ingredients (tuna, chorizo, tomatoes, and cheese are common). This delightful dish is a staple of Spanish cuisine and is usually [...]
Bavarian-Californian Fusion Cuisine
Congratulations on our 100th post! (Not this one, the last one.) Woooo~ okay. I consider pork to be the most mysterious of all the meats. An extremely reputable online encyclopedia has this to say: Meat refers to animal tissue, especially that which is consumed as food. There are various kinds of meat, ranging from white [...]
Corned beef & cabbage
Apparently corned beef is not an Irish dish but an Irish-American dish, stolen from the American Jews. This actually makes me like it better. I have loved corned beef since I was in the womb.