You may have noticed that our posts have been a little sporadic lately. Thanks to everyone who keeps checking back in! We have a new little guy in our house and things have been busy.
We’re still cooking – one has to eat, of course – but our experimentation has slowed down a bit. We’re cooking a lot of recipes that are already familiar to us (check out our seasonal recipe tab). Lately, a lot of our other cooking is basically just meals that don’t really require a recipe, but instead, just rely on eating up some of summer’s great produce.
Here’s one that I love. It’s so simple that it’s almost a non-recipe, but I wanted to share because everyone deserves to take a break and have a good breakfast now and then. Serve with your favorite, fresh egg, toast, and fruit.
Rosti, for one
about 1/2 tbls. butter
one happy baby in a bouncy seat
- On the large side of a box grater, grate one potato onto a towel. Bundle up the towel and squeeze out the potato’s liquid over the sink.
- Melt butter in a skillet over medium-low heat.
- Spread the grated potato out over the skillet and press down. Season with salt and pepper.
- Add a lid and continue to cook for 6-10 minutes. During the cooking time, lift the lid at least twice and wipe the moisture off of it.
- Slide the pancake onto a plate and then flip it back into the pan, uncooked side down. Season. Cover. Cook for 6-10 minutes more, wiping the lid.