January 15, 2012 in Chewings, Recipes
I had popovers for the first time at Wayfare Tavern in San Francisco last week. Sadly to say, I think I liked them more than the main course. The restaurant was good, but not great. When I returned to Chicago, I found a recipe online for making popovers from scratch, but the instructions left out some important details, so I did my best to fill in the gaps.
December 20, 2011 in Chewings
About a month ago, I ran out of brown sugar and went to the refrigerator looking for something to sweeten up my bowl of oatmeal with. I noticed an open can of condensed milk begging to be used. How could I say no?
I went ahead and mixed a heaping tablespoon of condensed milk into my bowl of oatmeal. Holy crap,it’s as if the oatmeal and condensed milk were making sweet love in the bowl and both had orgasmed in my mouth. It was awesome, I don’t think I can go back to using brown sugar as a topping anymore. Breakfast just got exciting again!
November 14, 2010 in Recipes
One of my friends is rather new to cooking and he asked me for a dish that was easy to cook and also incorporated a small amount of herbs and spices. Since breakfast potatoes are a common staple for the first meal of the day, it’s not something that’s too out-of-the-ordinary and is easy enough to be made everyday with simple and easy to attain ingredients.
Ingredients
I like to start with the following basic ingredients:
- 1 medium gold potato, about 6 – 7 0z
- quarter of a medium red onion
- 1/2 tablespoon of butter
- 2 teaspoons of olive oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of garlic powder
- 1/8 teaspoon of dried dill
Preparation and Cooking
Step 1 – Chop the potatoes into small cubes and dice the onions
Step 2 – Add the olive oil and butter into a non-stick pan over medium heat.
Step 3 – Once the oil and butter are hot, add in the potatoes and onions, there should be sizzle upon contact.
Step 4 – When the potatoes turn opaque, add the salt, garlic, and dill. Toss the potatoes and onions to distribute the spices.
Step 5 – Cook until the potatoes are browned on the sides. Optional: garnish with fresh green onion, or add more flavor with a dash of black pepper or paprika.
