In a large (12-inch) cast-iron skillet over medium heat, cook the sausage until browned and cooked through, stirring frequently and breaking up the sausage into smaller pieces, about 4 minutes. The result is a simple weeknight dish that I now make routinely, and one that even seems to impress the occasional guest. In a bowl whisk together eggs, milk, paprika, garlic powder, onion powder and black pepper and set aside. Add the potatoes and rosemary to the pan and cook the potatoes on medium to high heat for. In the last few minutes, before the potatoes were cooked through, I placed a thick fillet of fish on top of the potatoes. Place the olive oil and crushed garlic in a large saucepan. So, in an attempt to make the effort more rational, I cut down on the butter, cut short the preparation time by enlisting the aid of the broiler during the last few minutes of cooking, and decided to turn this one dish into something approaching an entire meal. Naturally, the demand was unrelenting thereafter. Smoothing just-mashed potatoes with a splash of milk before folding in cold salted butter ideal for creaminess helps the golden pats fade quickly into the blend. Remove from the oven and sprinkle parmesan cheese on top, return to the oven and cook for another 10-15 minutes or until potatoes are golden brown in color. Spread onto a baking sheet flat side down and bake for 15 minutes. This was an error, of course potatoes Anna is a pain to make. In a large bowl, combine potatoes, oil, garlic, salt, pepper, and thyme. Add the olive oil, grill seasoning, paprika and pepper, to taste, to the potatoes and toss to. You can change up the seasonings however you’d like I love using salt, pepper, garlic powder and smoky paprika. Put a baking sheet in the oven to preheat. Strain potatoes and cool under running water. For one special occasion, I produced a classic French dish, potatoes Anna, in which potatoes are thin-sliced, drenched in butter, carefully layered and roasted until golden. The recipe for these Oven Roasted Fingerling Potatoes is simple slice them in half length-wise, toss them with olive oil and a few seasonings and roast until tender, about 25 minutes. Bring the water to a simmer and cook for 4 minutes until tender. When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket.
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