Saturday, October 3, 2009

Potatoes for supper

A bag of autumn potatoes, paper-thin slices of pancetta, and a handful of sage leaves. Roasted. And topped with a poached egg and sloppily-snipped chives.

Now off to the farmers' market to look for some plums for jam. We are fast running out of red currant and black cherry for breakfast.

8 comments:

  1. OMG that looks good. It will be my dinner tomorrow night!

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  2. I'm going to make this as soon as I find some pancetta, it looks like the ultimate in comfort food.

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  3. You didn't memtion the 'Bacon'??

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  4. Hi Pam ...egg 'n potatoes. Hope it's good!

    M....You could sub bacon, but pancetta has that slightly gamey taste that I love, and less fat.

    Blase - pancetta = bacon, kind of :-)

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  5. I've been looking for more sage uses - had to make some structural changes to the bush yesterday.

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  6. Is jy weer by die huis?? Another very nice use for sage is in sauce for pasta, pref. ravioli stuffed with pumpkin, but any mild stuffing is good...

    Lots of melted butter, a slurp of cream, a small squirt of lemon and snippped sage leaves (about 2 Tbsp). Just melt together, the sage doesn't have to crisp, and pour over pasta.

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  7. god, just home from a bear of a day, waiting for friends to go out to dinner.. you just made me SO hungry! and i know our dinner out won't be as good as this. dammit, janet.

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  8. this is one our favorite easy meals. thanks marie! this is super yummy w/o pancetta, if one doesn't eat meat. (one of my friends gets her own cute little 6" cast iron skillets sans pancetta.) but man, if you can manage to get the pancetta, YUM. I have convinced my g/f that pancetta is an italian vegetable. she is willing to overlook the obvious on this one.

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