October 1, 2011

Challenge Met!

My husband had to question me when I can home with a bag of shrimp. He asked me if I wasn't planning to eat dinner. I smiled and explained the challenge here on the Windflower blog, then told him that I didn't have the heart to buy all the other seafood ingredients that the original recipe suggested.

Needless to say, Jeremy enjoyed his part of the seafood and chard recipe that night, the rest followed me to the farm the next day. I must comment that the dish was extremely easy to make and used minimal yet flavorful ingredients. By lunch the next day, the flavors had melded very well. Most folks still gave it an uncertain eye, but tried it anyway. The spicy nature, though subtle, was the most negative comment worth mention. I tried to put a picture in this post, but smartphone keeps giving me trouble. Take my word for it, the finished dish looked beautiful!

Overall Rating: * * * three stars

Next Up! Morrocian Eggplant

P.s. So we here that many of the city folks email Ted saying they don't know what to do with so many potatoes! Gasp! Let us country folk help. This dish is great with eggs for breakfast or as a dinner side.


4 medium potatoes
2 medium onions
2 tbsp butter or olive oil
1/2 tsp sea salt
1/2 cup feta cheese, or any other kind you prefer
a pinch of dried basil

Peel the onions, halve them, and cut into thin slices. Heat the butter in a 12 inch skilet and add the onions, stirring to coat. Meanwhile, cut the potatoes into quarter inch slices (I like to leave mine whole, but you can quarter them first if you like). Arrange the potatoes over the onions in a single layer, sprinkle with salt, cover and cook on medium heat for fifteen minutes.

Flip the potatoes and onions with a spatula, recover and cook 10 more minutes or until fork tender. Turn off heat. Top with the feta and basil, recover and let sit until cheese to slightly melted. Serve hot or cold.

1 comment:

  1. Seriously, who has trouble using up potatoes!? :)

    We just shredded and froze a bunch of them to use for hash browns at some later date -- one thing I haven't been able to find in NYC is a place that makes decent hash browns (like they do in the midwest) -- so we make 'em at home (though still perfecting the technique).