Cooking
Well, not so crusty.
A pretty straightforward recipe from Food & Wine; Crusty Potato Frittata, served with Romesco Sauce & chorizo.
Diced potatoes are roasted in the oven, put in a skillet, covered with beaten eggs & cooked in a hot oven for a few minutes.
It seemed to take a bit longer than 'suggested' for the eggs to firm up, and I'm not entirely sure mine was as set as I usually like.
The Romesco recipe F&W included was pretty hard-core; I had neither the time nor the ingredients to make it. Instead, I used a much simpler version, with only a handful of foods.
It was ok. The idea was sound, but I was somewhat underwhelmed by the finished product. The sauce had a nice tang, which served as a decent contrast to the rich eggs. I'm not sure I'd do this exact thing again; the sauce takes a bit of time to make, and I think I'd rather just fry up potatoes and eggs on the stove.
Time to start thinking about this month's Blog Party theme...and for October, it's all about Halloween!
Do something frightful with your favorite appetizers and cocktails, and get your entries to me no later than Thursday, 25 October...hope to see you there!
Tagged with: Food and Drink + Food & Wine + Dinner + Eggs + Potatoes + Chorizo + Sauce + Recipes
- Now That's Some Left-overs
I think this ended up being more a frittata than a tortilla, despite the ingredients. Using up bits and pieces, to make a meal for Matt. Some already-cooked potatoes, cubed and browned. A link of chorizo that had been living in the cheese/cold cuts...
- Huevos Y Papas Con Rajas En Salsa Verde & Ensalada De Jicama
Scrambled Eggs & Potatoes in Tangy Green Sauce For Cinco de Mayo, we turned to Rick Bayless and Authentic Mexican: Regional Cooking from the Heart of Mexico. Per usual, I didn't read through the entire recipe before committing myself, or I would...
- Blog Party Warm-up: Potato Fritatta
Today's the last day to get your Blog Party anniversary entries in!!! Today, it's the simple potato fritatta. Cubed potatoes, browned in a skillet, then covered with eggs. It would have been lovely to add some diced roasted red pepper, but one...
- Potato Basil Frittata
The temperature is dropping, and it's time to harvest the remaining herbs from our garden. We have lots of basil. Lots and Lots of basil. And because Matt loves basil, here's Ina Garten's Potato Basil Frittata. Matt's having it for breakfast...
- Taters And Eggs And Cheese...oh My!
Because plain ol' eggs and toast is so yesterday. Frittata with Potatoes and Prosciutto, a recipe swiped from Giada. Potatoes, onions and garlic sauteed till soft. Over this, pour a mixture of eggs, cream, cheese (calls for Parmesan, and as always,...
Cooking
Crusty Potato Frittata
Well, not so crusty.
A pretty straightforward recipe from Food & Wine; Crusty Potato Frittata, served with Romesco Sauce & chorizo.
Diced potatoes are roasted in the oven, put in a skillet, covered with beaten eggs & cooked in a hot oven for a few minutes.
It seemed to take a bit longer than 'suggested' for the eggs to firm up, and I'm not entirely sure mine was as set as I usually like.
The Romesco recipe F&W included was pretty hard-core; I had neither the time nor the ingredients to make it. Instead, I used a much simpler version, with only a handful of foods.
It was ok. The idea was sound, but I was somewhat underwhelmed by the finished product. The sauce had a nice tang, which served as a decent contrast to the rich eggs. I'm not sure I'd do this exact thing again; the sauce takes a bit of time to make, and I think I'd rather just fry up potatoes and eggs on the stove.
Time to start thinking about this month's Blog Party theme...and for October, it's all about Halloween!
Do something frightful with your favorite appetizers and cocktails, and get your entries to me no later than Thursday, 25 October...hope to see you there!
Tagged with: Food and Drink + Food & Wine + Dinner + Eggs + Potatoes + Chorizo + Sauce + Recipes
- Now That's Some Left-overs
I think this ended up being more a frittata than a tortilla, despite the ingredients. Using up bits and pieces, to make a meal for Matt. Some already-cooked potatoes, cubed and browned. A link of chorizo that had been living in the cheese/cold cuts...
- Huevos Y Papas Con Rajas En Salsa Verde & Ensalada De Jicama
Scrambled Eggs & Potatoes in Tangy Green Sauce For Cinco de Mayo, we turned to Rick Bayless and Authentic Mexican: Regional Cooking from the Heart of Mexico. Per usual, I didn't read through the entire recipe before committing myself, or I would...
- Blog Party Warm-up: Potato Fritatta
Today's the last day to get your Blog Party anniversary entries in!!! Today, it's the simple potato fritatta. Cubed potatoes, browned in a skillet, then covered with eggs. It would have been lovely to add some diced roasted red pepper, but one...
- Potato Basil Frittata
The temperature is dropping, and it's time to harvest the remaining herbs from our garden. We have lots of basil. Lots and Lots of basil. And because Matt loves basil, here's Ina Garten's Potato Basil Frittata. Matt's having it for breakfast...
- Taters And Eggs And Cheese...oh My!
Because plain ol' eggs and toast is so yesterday. Frittata with Potatoes and Prosciutto, a recipe swiped from Giada. Potatoes, onions and garlic sauteed till soft. Over this, pour a mixture of eggs, cream, cheese (calls for Parmesan, and as always,...