OK, I took a picture, but it didn't turn out very well. And now all the food is eaten. So you'll just have to imagine.....
Brined a flat iron steak, grilled it lightly on both sides, and finished it in the oven. Thin sliced it. Delish. Everybody loves it.
Roasted some asparagus with a little olive oil. Grated some nutmeg. Never done that before - the nutmeg, not the asparagus. Quite good. Different.
Finally - and this was really neat - fingerling potatoes! I have seen them on the Food Network forever, but never saw them in any stores around here. Until last weekend. I bought a small bag of assorted colors - white, red, and purple. Yes, purple. Bright purple all the way through. I boiled them in a shallow pan with salt, pepper corns, and a bay leaf. Served them with margarine. Tasted just like regular potatoes. If it had been dark, I would never have known they were purple potatoes.
And here's something interesting: I can't say "fingerling potatoes." It comes out "fingerling pertatoes" every time.
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2 comments:
Yum! We just had carryout pizza.
"Fingerling pertatoes" has a nice ring to it. We discovered purple potatoes two summers ago when friends grew them in their garden. They're called Peruvian potatoes. If you can get them alone - not mixed in with other colors - they're a bit sweeter and make a delicious mashed potato. Mashed up, they look more blue than purple. Serve them to guests for a great reaction - something akin to fear.
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