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May, 2010

May 10

The Joy of Cooking

I read an interesting blog today on the (greatly exaggerated) death of the cookbook via KQED’s Twitter feed.  When I was younger, I couldn’t understand why my mother would pull out a dusty copy of Betty Crocker instead of search for a simple recipe online.  Today, I totally get it.  I’ve actually become more likely to buy cookbooks after engaging with someone online.  Blogs are like teasers – if I like what I see there, then my willingness to pay for more increases.  I bought Healthy Breads in Five Minutes a Day after the Gluten-Free Girl featured one of their recipes.  Would I have forked over $20 sight unseen?  Probably not.

Plus, touch screens weren’t meant for use in the kitchen.  If you’ve ever tried to remove honey from your iPhone, you’ll wholeheartedly agree.  And, what’s a recipe without a few modifications?  My trusted cookbooks are all stained with ink where I’ve tinkered with ingredients and found something that works better.

May 10

Hash browns with bermuda onion cheddar

Before I went backpacking in Switzerland two years ago, I was worried the language barrier would leave me hungry or clutching my stomach in pain.  Not a problem, it turned out – a lot of Swiss cooking involves potatoes and cheese, two foods that are almost always gluten-free.  I spent the next two months recreating dishes like raclette and rösti with British ingredients in my London flat.

I haven’t had a lot of time to cook this semester.  But I’m in the home stretch now and decided to treat myself.  Not to mention, I had this wonderful bermuda onion cheddar I bought from a local Amish farmer.

Hash browns with bermuda onion cheddar

1 potato, thinly sliced
1 egg
1 green onion
bermuda onion cheddar (or other good, mild cheese)
olive oil

Serves 1

This is so simple.  It doesn’t even need a recipe.  Peel and slice the potato, boil until tender.  (I like soft hash browns with crispy edges, but if you like yours firm, don’t leave them in the water as long.)  Put oil (1-2 tbsp.) in a skillet.  Let the oil get really, really hot.  Stand back and toss in the potato slices.  Spread them thin, salt to taste, and let them get brown.  Then, fry an egg.  Or scramble it.  Top it all with sliced up chunks of cheese and lightly sautéed bits of green onion.  Drink a Bloody Mary.  Enjoy.