CA: Potato Rosti - why make hashbrowns?
steve’s posterous |
My Blog. |
Sorry folks. Been a while, I know. Gotten busy with a few things in life, and got of the rhtyhm, unfortunately of blogging AND cooking. But a visit from some of my inlaws gave the occasion to cook some, and now blog.
Made Creme Caramel for the first time- always something i've been wanting to try. the only thing i'd change is to pour the custard higher in each ramekin- more custard to caramel.
Gillian Welch and David Rawlings. Amazing even from afar. Don't understand the folks next to us chattering away though- however its a tough venue for an acoustic duo.
and satisfying walk back to the car after a great day @ hardly strictly bluegrass 2009.
From Bread Baker's Apprentice. For my dad's birthday! served with clams in white wine / thai basil and thai curry.
Another creation from "Artisan Baking Across America." This is Sullivan St. Bakery (NYC)'s potato pizza. really really wet dough, lots of olive oil, potatoes, onions, rosemary, salt. Tasted pretty good, the dough was tricky though. i think it would be good to add either some parm or maybe a wee bit of bacon / proscuitto! this one will be made again.
my photographs
http://www.flickr.com/stevejohman
my instrumental piece for NT2
http://nt2project.posterous.com
