While the guys are at the OSU football game, I caught the Barefoot Contessa's cooking show.
Usually Saturday mornings are a trip, but today with Cooke Rd. closed down there is less activity. Andy did manage to get to the game having given the diligent workers a reminder not to block the driveway on game day. Anyway, Ina commented she had made truck loads of these potatoes for her speciality shop in the Hamptons and they sounded and looked good, so I made them. She used whole grain mustard and though I have six jars of different mustards, none were whole grain, so I used Jim Beam mustard. I had a couple of steaks marinating so Nate and I had those with the mustard potatoes and declared the meal to be very nice. I had several potatoes left over, so Andy and Matt will have a tasty potato salad to enjoy when they get home. Having left at 8:00, they will be starved when they get home.
Roasted mustard potatoes turned into potato salad--the only way to fix potato salad from now on. (My new camera took this picture. What a difference!)
The mustard potatoes are easy: She used Yukon Gold cut in quarters with a mixture of olive oil, salt, pepper and 2 tablespoons of whole grain mustard. I added fresh herbs to the mix and sliced onions. I put mine in the oven for 45 minutes at 350 and they were a crusty golden color and simply delicious. With the left overs, just use your favorite potato salad recipe--mine is never the same because I use what is on hand and what seems to be tasty. I will pair this salad with brats to greet the guys.
Something good for breakfast ~
This breakfast casserole is forgiving and delicious. First, butter the sides and base of an oven proof dish. Lay frozen hash brown patties side by side until the base of the square dish is covered. Salt and pepper the potatoes and you can put a little more butter on each if you want. This time I used thinly sliced deli ham to sprinkle over the hash browns, but bacon, sausage or any meat (or no meat) works as well. Put this in a 350 oven for 20 or so minutes--until brown and a little crispy. While that is working, put six or eight eggs in a bowl with fresh herbs of your choice, a splash of milk or cream, salt pepper and grated cheese of your choice. When the hash browns are ready, pour the egg mixture over the top and sprinkle with more cheese. It takes about 20 more minutes in the hot, 350, oven to complete this dish. It just needs to bake to firmness--or how ever you like your egg dishes. You cannot ruin this dish and it is good for extending the meal to accommodate late risers, especially on the week ends.
As you can see, we started without you.
Someone has invented a garlic card to take the place of a garlic press. Just rub the garlic across the raised surface.
I received the new Lee Child book Wanted Man. I should have waited for paper back. I have read all seventeen of his books and have liked all but three, including this one. It was very disappointing, so save your money and borrow mine. It's like another person writes the ones I don't care for; there is just a different ebb and flow or else I am just tired of him.
