Eastside Road, July 27, 2010—
like we were back in Spain — for the second day running. Yesterday it was those delicious
(p. 165). It's an interesting technique: you slice your potatoes and onions say an eighth of an inch thick and cook them slowly in a
of olive oil. When they're tender but not at all brown you drain them in a colander, then submerge them in the eggs — I used half a dozen — you've whisked almost to a froth. This stands for fifteen minutes: then you get a couple of tablespoons of the reserved olive oil good and hot and dump the mixture in, flattening it, reducing the heat, and shaking the pan to keep things loose. You cook it over a medium-hot flame, flipping it two or three times with the help of a serving plate. It tasted exactly like
we've eaten in Madrid.
Lindsey cooked some Musica beans in butter and cooked a couple of ears of sweet white corn from today's market, and afterward we had our green salad.
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