Eggs: Difference between revisions
From WikiDemocracy
Jump to navigationJump to search
No edit summary |
|||
| Line 79: | Line 79: | ||
[https://www.bonappetit.com/story/al-dente-potatoes by HETTY MCKINNON 9/11/21 bon appetit] | [https://www.bonappetit.com/story/al-dente-potatoes by HETTY MCKINNON 9/11/21 bon appetit] | ||
n the food world, there is much debate over the perfect crispy roast potatoes, the silkiest, airiest mash, the creamiest gratin. I get it: A good mash can make our knees weak and crispy potatoes never fail to bring satisfaction. For much of my formative years, however, the years when I gleefully lived under the culinary sovereignty of my mother’s cooking, my idea of the perfect potatoes was very different. I lived for stir-fried potatoes. | n the food world, there is much debate over the perfect crispy roast potatoes, the silkiest, airiest mash, the creamiest gratin. I get it: A good mash can make our knees weak and crispy potatoes never fail to bring satisfaction. For much of my formative years, however, the years when I gleefully lived under the culinary sovereignty of my mother’s cooking, my idea of the perfect potatoes was very different. I lived for stir-fried potatoes. | ||
=====Loaded Baked Frittata===== | |||
[https://cooking.nytimes.com/recipes/1019519-loaded-baked-frittata by Genevieve Ko Cooking] | |||
Sautéed onion, pepper and spinach lace this sturdy frittata that’s as good warm out of the pan as it is cold. Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below). This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes. | |||
