I do love weekend breakfasts, provided I’ve had a tame enough Friday or Saturday evening, I look forward to waking up and making something highly flavorful. This dish accomplishes that goal. You can have it ready in about 10-15 minutes and it’s really bright and tasty. Bacon makes everything taste better, but it adds a decent amount of fat and “heaviness” to any dish. The parsley really cuts through that fat layer and leaves this tasting perfectly balanced.
Monthly Archives: October 2011
The name of this sandwich comes from the bleak WWII novel Fires on the Plain by Shohei Ooka, which tells the tale of Private Tamura, an AWOL soldier from the Japanese Imperial Army. Faced with imminent starvation, he is saved by a diet of potatoes & salt. It is a haunting story and many parts have stayed with me, including, obviously, the part about the potatoes.
That sounds like an odd source of inspiration for a sandwich, but stay with me. I have occasionally had the pleasure of enjoying crispy fried potatoes on a sandwich, most notably the vegetable panini at the now-defunct Pasto. When my dude from Queens Farm was selling Japanese sweet potatoes (which have a roasted chestnut-like flavor profile) at Headhouse Market on Sunday, I decided to attempt my own version of a potato sandwich. Hillacres Farm cream cheese–the best stuff–added creaminess & tang. I topped it off with sambal, a type of hot pepper relish, which I copped at Green Aisle; it’s their collabo with Doe Run Farm & La Copine and you should go buy a jar right now, for real. All of this went on top of hearty Wild Flour Bakery Yards ESA multi-grain bread.
This is a dope sandwich.
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I was originally planning on making a pumpkin risotto but a fellow food blogger came to the rescue by presenting some home grown red kuri squash. I googled around and found out that it’s just like a small pumpkin and it has a chestnut like flavor when it’s roasted. Working with this this was kind of interesting. I made sure to keep both hands above the knife at all times because you need some serious force and a sharp blade to get through the outer shell. My original idea involved sage but for some reason, all of Philadelphia (aka whole foods) was out of sage, both fresh and dry. I went with thyme and rosemary instead. This recipe, like other risotto recipes is easy, it just takes a little time. You want to start the squash roasting first and make your risotto while that’s going on. If you don’t pipeline it, you’ll be cooking for a while.
I was fortunate to be invited to a food blogger meetup this weekend hosted at R2L Restaurant. This restaurant is the very definition of swank, not to mention that it’s run by Daniel Stern, one of Philadelphia’s culinary stars. Big thanks to LaPhemmePhoodie and to Visit Philly for making this possible. We received some tips and tricks on photography and then we actually got to eat the food afterwards. Pretty sweet. Anyhoo, here are some of the shots that I took. The lobster mac and cheese was kind of outrageous.
Japanese Rice & Cabbage Soup is something that came about after reading this. The Italian rice & lettuce soup sounded pretty good and then I followed my natural inclination to Asian things up. The soup turned out to be a hearty & filling meal and, fitting for the recession our economy is experiencing right now, the cost of ingredients is dirt cheap . This is straight up peasant food.
Everybody’s going serfin’!
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