Cooking
It's egg and toast time again (add this to Sunday night's sushi and IMBB?, we've been running through a lot of eggs!); until I'm instructed to quote Shakespeare or submit my entry in the form of a Gilbert & Sullivan tune...here we go.
A dish I created for Matt: Papas for 'Papa'.
Layered in an oven-proof bowl: thinly sliced blue potatoes (pre-cooked in the microwave), slices of Fontina, more potatoes, basil leaves, potatoes, prosciutto, still more potatoes, more basil, yes more potatoes, slices of mozzarella, and finally, another layer of potatoes.
Over this pour two eggs, beaten with about a half cup of evaporated milk. Top with a nice, thick slice of buttered French bread.
Bake, covered in foil, at 350 degrees, for 25 minutes. Remove foil, and bake another ten to fifteen minutes, till bread is nice and toasted (gotta work in that angle, you know).
Since I made it for Matt, and he's the who ate it, here he is with a review: With the potatoes, eggs, cheese, cured pork, and bread, it has the taste of a breakfast or comfort food. There are no particularly challenging flavors, but the basil is quite distinct and does help to distinguish it from something which might otherwise be pleasant but unremarkable.
- Irish Breakfast Dinner For St. Pat's
Forget stews or corned beef. When we were in Ireland it was all about the breakfasts. Wonderful, creamy eggs. Smoked salmon for Matt (just about every day). There were always potatoes, in some form. And of course...the bread. Wonderful brown bread. So...
- Wartime Wednesdays: Manly Dinner
Planked Steak Amount of Meat to Buy for Each Person Meat shrinks from one-third to one-half in cooking. Therefore allow one-fourth pound of meat without bone for each serving, and one-half pound of meat consisting of lean, fat and bone as a minimum for...
- 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,...
- Not Ol' Chicken And Potatoes
And more still from Real Food. Slow-Fried Potatoes with Thyme and Taleggio, and Grilled (or Fried) Chicken with Chilli, Lemon and Mint. Cook chopped onions in butter and olive oil till soft and golden, then add sliced potatoes (cut to the thickness...
- The Embryonic Journey Continues...
I actually made this 11 March; I've been saving it till the end of the month...but I simply can't wait. Almost immediately following the last EoMEoTE, I started thinking "what can I do next"? It's so addictive And here's what I came up...
Cooking
EoMEoTE #8, Papas for Papa!
It's egg and toast time again (add this to Sunday night's sushi and IMBB?, we've been running through a lot of eggs!); until I'm instructed to quote Shakespeare or submit my entry in the form of a Gilbert & Sullivan tune...here we go.
A dish I created for Matt: Papas for 'Papa'.
Layered in an oven-proof bowl: thinly sliced blue potatoes (pre-cooked in the microwave), slices of Fontina, more potatoes, basil leaves, potatoes, prosciutto, still more potatoes, more basil, yes more potatoes, slices of mozzarella, and finally, another layer of potatoes.
Over this pour two eggs, beaten with about a half cup of evaporated milk. Top with a nice, thick slice of buttered French bread.
Bake, covered in foil, at 350 degrees, for 25 minutes. Remove foil, and bake another ten to fifteen minutes, till bread is nice and toasted (gotta work in that angle, you know).
Since I made it for Matt, and he's the who ate it, here he is with a review: With the potatoes, eggs, cheese, cured pork, and bread, it has the taste of a breakfast or comfort food. There are no particularly challenging flavors, but the basil is quite distinct and does help to distinguish it from something which might otherwise be pleasant but unremarkable.
- Irish Breakfast Dinner For St. Pat's
Forget stews or corned beef. When we were in Ireland it was all about the breakfasts. Wonderful, creamy eggs. Smoked salmon for Matt (just about every day). There were always potatoes, in some form. And of course...the bread. Wonderful brown bread. So...
- Wartime Wednesdays: Manly Dinner
Planked Steak Amount of Meat to Buy for Each Person Meat shrinks from one-third to one-half in cooking. Therefore allow one-fourth pound of meat without bone for each serving, and one-half pound of meat consisting of lean, fat and bone as a minimum for...
- 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,...
- Not Ol' Chicken And Potatoes
And more still from Real Food. Slow-Fried Potatoes with Thyme and Taleggio, and Grilled (or Fried) Chicken with Chilli, Lemon and Mint. Cook chopped onions in butter and olive oil till soft and golden, then add sliced potatoes (cut to the thickness...
- The Embryonic Journey Continues...
I actually made this 11 March; I've been saving it till the end of the month...but I simply can't wait. Almost immediately following the last EoMEoTE, I started thinking "what can I do next"? It's so addictive And here's what I came up...