I’ve been making these roasted potatoes (I actually call them “little potatoes”) for as long as I can remember. I’m not sure how I came up with the recipe which, by the way, is very simple, and is a favorite of Susan’s. Interestingly, the caramelization of the onions as they cook adds a subtle flavor to…
I was first introduced to Betsy’s potatoes at a dinner party at her house some time back. I remember thinking how incredibly good they were, and have been making them ever since.
Dinner tonight was chicken schnitzel with mustard cream sauce. A perfect accompaniment is mushroom risotto. My job was taking care of the mise en place, or getting everything ready. Susan took over from there and actually made the risotto.
Several months ago, Chris decided that we needed to experiment with making sauerkraut because of its nutritional value!