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Let’s get this out of the way for the vocabulary sticklers, this isn’t exactly what the Accademia della Crusca would define as a “frittata” because it’s an egg dish prepared over potatoes, which are not a frittata ingredient. Many of you are probably taking off your glasses and saying, “it sounds more like a tortilla de patatas to me,” but we included vegetables in the eggs which is not traditional in the Spanish dish. In the end, we went with “frittata” because in the US, “tortilla” usually refers to the thing on the outside of a taco, so it’s confusing to talk about the other kind. read more »
Blue crabs are serious business in Virginia. I spent my high school years in Spotsylvania County, which is not on the Chesapeake, but is close enough to boast a few crab shacks and quite a few roadside vendors who do a brisk business. So, while I’ve eaten plenty of crabs, mostly steamed, it’s mainly been as a guest rather than a host. When we decided to make crabs for Elizabeth’s birthday party, I was simultaneously excited about taking on something new and a little gun-shy, haunted by the memory of a Lobster that Would Not Die a few summers ago. But, since all household tasks involving killing creatures larger than flies fall within my purview, I took a drink and got to work. read more »
We got some sad news this week and that’s why things have been quieter than usual around here. I wasn’t planning to post at all this week, but last night, this simple potato salad was so easy and comforting, I felt like the right thing to share, even with a heavy heart. read more »
The fact is, I’ve never been big on Valentine’s Day. When I was single and living in Boston, one Valentine’s Day I stopped by the market to get a half pound of fish. The guys at the counter were like, “A half pound? Eating alone? (Awww, she’s eating alone.)” But really I didn’t mind. Even now, I think of it more as the fourth anniversary of our building’s basement catching fire. So, though Brian and I are definitely meant for each other, and I count myself lucky for finding such a great man, neither of us is particularly keen on the trappings of Valentine’s Day. We’re not that big on soul mates, chocolate, crafting, or candles. read more »
As you may know, eating seasonally in New York can be tough in the colder months. Available ingredients slowly dwindle until we’re left with tubers, cabbage, and apples. With plenty of potatoes to go around, the cold months are a great time to enjoy this most humble of vegetables. We tend to go for simple roast potatoes with olive oil, salt, and pepper most nights. But even delicious recipes can get a bit dull. So when I saw these gorgeous domino roast potatoes in Bon Appetit recently, I was excited to try them.
Nearly two dozen bay leaves lent these potatoes an intense, savory flavor. I also threw in a few cloves of garlic, salt, and plenty of pepper. The combination of all these flavors, lots and lots of butter, and the refined slices of potato made for an amazing take on boring old roast potatoes. These would be a great option for a holiday side dish or dinner party, though they went over quite well at the family table too. Get our recipe our on Babble.com’s Family Kitchen.
Around here, potato salad has gotten short shrift. Always thrown onto a menu as a late addition, and made in a hurry. But yesterday I had a revelation–I love this stuff. Made right, potato salad can be crisp, bright, and modern. My take has tons of lemon and parsley, as well as capers, though I think the real secret is perfectly cooked potatoes. You want them just tender, but not overcooked in the least, so keep a close eye as you boil them. For our simple recipe, head over to Babble.com’s Family Kitchen.