Nigel Slater’s Slow-Fried Potatoes, Caramelized Onions, Thyme and Taleggio
i served it with Italian sausage and a green salad with oo&v dressing. There were Cuba Libres and wine.
Recipe
Ingredients
1 3/4 pounds (500 g) Yukon Gold potatoes or waxy potatoes (approximately 3 large), thinly sliced (do not peel)
1 medium-to-large sized yellow onion, thinly sliced (recommend a Spanish, Vidalia, or organic yellow onion)
2 Tablespoons extra-virgin olive oil
3 1/2 Tablespoons (50 g) unsalted butter
2-3 cloves of garlic, very thinly sliced
A generous Tablespoon of freshly chopped thyme
generous 1/3 pound (100-110 g) Taleggio or Fontina cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
In a 9-10 inch shallow, heavy bottomed skillet (one having a lid), heat the extra-virgin olive oil and butter over medium heat. Add sliced onions and cook until they are soft and golden in color. (approximately 10-15 minutes).
Add sliced potatoes, sliced garlic, kosher salt, black pepper and thyme. Toss to ensure the potatoes are well coated in the oil/butter mixture and the herbs.
Turn the heat down to a simmer, cover pan and cook for 40-50 minutes (or until the potatoes are soft and golden. Gently stir mixture every 10 minutes to ensure even cooking as well as to prevent the onions from burning.
Slice taleggio cheese thinly and lay randomly over the cooked potatoes and onions. Place lid on pan and cook over low heat for an additional 2-3 minutes or until the cheese has begun to melt.
Sprinkle with additional chopped thyme and a pinch of kosher salt. Serve immediately.
We don’t but many businesses are now reducing the amount of garbage bins available hoping people will generate less waste. The logic defies me. For example, I work for the federal government and a few months ago our department took away the trash bins and recycling bins in our cubicles hoping we would throw away less trash. We still have a way of disposing of garbage - we have a “recycling center” on each floor - one bin for paper, one bin for glass, etc. and a garbage bin for everything else. That’s all well and good but we still need to throw away kleenex, packaging our food comes in, etc.
Last night at my sister’s, we made spicy salmon (raw, of course) on crispy rice cakes, a Nobu copycat recipe by RecipeTinEats), and a scallop crudo, both inspired by dishes we had in NYC recently. Rice cakes turned out great, after I figured out I had to let them get crispy and release before attempting to turn them - like with fish or steak - even though it was a deep fry. My sister made the sushi rice with rice vinegar, a little mirin, and sugar. The sauce for the salmon was kewpie mayo (regular and horseradish), sriracha, sesame oil, lemon juice, minced chives, & salt. We’d use less of the sauce next time. The scallop crudo was dressed simply with evoo, Maldon salt, fresh lemon juice, and chives. I had my sister cut the salmon and scallops - she has better knife skills, and a sharp knife. But the scallops should have been a little more frozen (they come that way, as sushi-grade) for easier slicing. I think we did pretty good for our first try at both these dishes. A delicious, if very rich, meal that we’d make again, with tweaks.
Do they expect you to dispose of it at home? Like you are supposed to carry around a waste bag all day?
Our community farmer’s market (really it is a vendor’s market—more ‘things’ than farmer’s produce) requires the food vendors, and there are soooo many of them, to use compostable containers and utensils when serving the public. Great idea, but the trash containers are still overflowing. Food vendors (according to the loacal HD) are not allowed to serve their product in a container that you might bring from home. One can use their own utensils, but must have their order served in a disposable, yet compostable, container. Attendees who bring their own picnic dinners are asked to pack it out and not dispose of their garbage at the site. Some do, most don’t. The cost of these compostable containers has been passed onto the consumer. Our landfill is buried in the ground; the ocean is a thousand mikes away.
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
36
Tonight I made, for the second time, Fogaiyya - Gazan stew with beef, chickpeas, and garden chard. I kept the basmati rice (and stelline pasta) separate to avoid making gruel of leftovers.
Pan-grilled zucchini, onion, red bell peppers, and chicken skewers drizzled with my Dad’s satay sauce during and after grilling. Makes for a mess on the stovetop but it’s the only way I can make them now, since I can’t have a gas or charcoal grill in my complex.
We enjoyed another excellent dinner at one of our favorite Thai restaurants, Koon Thai Eatery, including roasted shiitake and button mushrooms, fried garlic, five spice, soy sauce, scallion, cold somen noodle, crispy enoki mushroom, roasted seaweed; jumbo shrimp, onion, sweet shrimp paste, white pepper, tomato, chili, string beans, cilantro; sliced ribeye sautéed with garlic, sweet peppers, corn, oyster sauce, fish sauce, onion, spices, cardamom, dark soy sauce, holyThai basil, garlic chip; crispy vermicelli with tamarind, fried shallot, jumbo lump crab meat, green apple, shallot, scallion, calamansi lime, coconut milk; fried chicken thigh, shallot, corn, tomato, scallion, cilantro, tamarind lime fish sauce; fried cuttlefish with tumeric, garlic with sweet chili sauce, spicy lime cilantro sauce, cashew nut. It all went great with an excellent Zinfandel and red blend.
So I’m thinking a chicken corn chowder or a corn puree is in my future.
