Friday, July 14, 2006

Dontcha just love potatoes and onions this time of year?

New potatoes -- the skin is so tender you can rub it off with your fingers. They are so darn sweet if you cook them simply. I'm talking 1/2" dice, parboil them until they are nearly done, then browning them in butter or olive oil. A little bit of minced rosemary can't hurt, or a little tarragon, or thyme... But pair them with the wonderful sweet onions you get this time of year, Walla Walla or Vidalia, then it gets really special. In fact, the contract of the sauteed potatoes with some diced raw sweet onion is great, or you can put the onion in at the beginning of the saute to get some nice caramel notes from all that sugar in them. Finally, to gild the lily, pour a few beaten eggs over them and make a Spanish torilla, or an Italian fritatta. Today, I added a little blanched and chopped mizuna -- the mixture toned down the bite of the mizuna and it stayed really bright. Yummy.

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