March 2010
6 posts
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Savory Breakfast (Oatmeal & Ham)
Mark Bittman (chef & NY Times columnist) wrote a blog post yesterday about his savory breakfast. Intrigued by a salty oatmeal dish and disliking celery, I tried my own variant this morning using some Canadian (or Irish :D) bacon that I had leftover from my cabbage soup adventure.
Ingredients
3/4 cup of oatmeal (your heart-healthy serving!) Canadian bacon - this is more based on how much you...
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French-style Butter Smothered Potatoes
Courtesy of Alice B. Toklas (The Alice B. Toklas Cookbook)…
Found this recipe while browsing the aforementioned cookbook, which by the way is a fantastic read (reads more like a memoir with recipes interspersed). The original calls for two pounds of potatoes but since I’m generally cooking for just myself or my girlfriend I’ve modified the recipe for two.
Ingredients
2 large...
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Irish/Ethiopian Cabbage & Potato Soup
I’ve wanted to make a soup for a while. Last week I got it in my head to make squash soup but as it turns out, it is not squash season which means squash is ridiculously expensive. Since squash turned out a failure, I went for something less seasonal and more gaseous. Hunting around on http://epicurious.com, I found two recipes I liked. One was for Ethiopian Lamb & Cabbage soup and the...