I should start where I started: the pre-dinner, sip-while-cooking drink:

(Yes, I’m a lush.) A whiskey sour: put lots of ice into a shaker, then add 2 oz whiskey (any kind, I used Jack Daniel’s), the juice of half a lemon, and a teaspoon or so of powdered sugar (or 1/2 oz. or so of simple syrup if you’ve got some hanging around). Shake for all you’re worth. Strain into a martini glass, and garnish with a maraschino cherry. Make sure you get all your knife work out of the way early if you’re going to drink this on an empty stomach.
Dinner!

Onion/cheddar/bacon/mushroom friche (quitatta?) and some spiced roasted potatoes. And a salad, so I can pretend I’m paying attention to my health.
The potatoes are easy: chop up a few potatoes. toss with olive oil, salt, pepper, and your spice(s) of choice — I used chipotle powder. Roast at 400 degrees for about 40 minutes, tossing every once in a while and doing your best to get nice crusty brownness on all sides.
The friche/quitatta (really, I’m making this up as I go along — I figure I should be allowed to make up the name too): fry up some bacon (I used four slices, chopped) in a medium oven-safe pan. When it’s done, drain it on paper towels, pour off most of the fat, then add some sliced onion and mushrooms to the pan and cook until they’re nice and brown. Meanwhile, whisk together three or four eggs, some milk (I used what was left in my carton, about 1/3 cup), a big spoonful of sour cream, the bacon, some grated cheddar, and salt and pepper. When the onions and mushrooms are ready, take them off the heat for a minute or two, then pour in the egg mixture and stir it up gently. If you’re smarter than I am, you’ll have saved a bit of cheese to sprinkle on top. Throw it into the oven with the potatoes until it doesn’t wiggle when you shake it, about 20 minutes.
Salad: you’re on your own. Seriously, you can do it.






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