22 Saturday Mar 2014
Even as I hiked the Camino de Santiago, I’d told myself that I needed to cook this. There are so many recipes out there currently but this variation includes some cheese and ham and was the easiest for me to cook without the whole thing sticking in the pan.
6 Medium potatoes – peeled and sliced to ⅛” thickness.
1 Onion – peeled and chopped into ¼” pieces
6 Eggs
2-3 cups of olive oil for pan frying
Enough ham to cover a 9″ diameter dish.
1 Cup cheese (any variety) – Shredded.
Salt
23 Friday Oct 2009
Tags
3 Large red bell peppers.
3 Medium potatoes – peeled and cut into 1″ cubes.
1 Large onion – chopped.
4 Cups Vegetable stock.
1 Tblsp Garlic – crushed.
1 Tblsp Olive oil.
Salt to taste.
1. Broil the red peppers under a high heat, until blackened on all sides (Approximately 15 minutes).
2. Once the peppers are cooled, peel off the skin. Remove the core and seeds of the pepper, before coarsely chopping the flesh.
3. Heat the olive oil in a large pot and saute the onions, until slightly browned. Add a pinch of salt, the garlic, potatoes, peppers and four cups of vegetable stock.
4. Bring to a boil, then reduce to a simmer. Cover and cook for 10-15 minutes, or until potatoes are tender.
5. Puree soup in a blender, and then return to the pot. Add more salt to taste and serve immediately.
10 Saturday Oct 2009
Posted in Recipes, Soups, Vegetarian
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2lb Leeks – sliced, cleaned and dark green sections removed.
6 Tblsp Unsalted butter.
Heavy pinch kosher salt, plus additional for seasoning.
2lb Yukon gold potatoes – peeled and diced small.
2 Quarts Vegetable broth.
2 Cups Heavy cream.
2 Cups Buttermilk.
1 Tsp White pepper.
2 Tblsp Chives.
