Tinfoil Chef

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Preheat the oven to 350 and Start with 4 medium potatoes sliced thin. You can peel them if you like however I like leaving the skins on and just washing them thoroghly. Sprinkly the potatoes with salt, pepper & nutmeg.

Heat up three tablespoons of bacon fat in a sillet and add the potatoes. Cook them until browned and tender, stirring frequently.

The original recipe calls for greasing a 1 quart casserole but insted, I would use a non-stick cooking spray because I don’t want to add any unnecessary grease to food if I can help it.

Spread the potatoes in the casserole dish and sprinkle a half cup of cheese on it. This is another place where I’d prefer to move away from the original, and use Cheddar or Monterrey Jack instead of American cheese. I’d probalby also use more than half a cup.

Now you break four eggs carefully on top of the cheese and cover with 3/4 cup of evaporated milk.

Bake this for 15 to 20 minutes or until the eggs are done.

Technorati Tags: casserole, potato, egg, recipe, cheese,

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It’s really only in the past year or two that I’ve started learning much about cooking, food in general and some of the terminology and before that I knew nothing about most of the terms used. And lets face it, partly because some of them were taken from French and other languages, perfectly reasonable things can sound like you’re talking about acne treatments or anything but food.

For example “Crème patisserie” is a good candidate for a native English speaking American like myself to make that kind of mistake with. However it’s actually a custard that’s made with eggs, flour (or sometimes other starches are used.), milk, sugar, and various flavorings. It’s often used to fill or decorate pastries. It’s also used as the base for puddings, pies, soufflés, and creams.

Caramelize always sounded like you’re turning something into caramel. Actually it’s being heated and gently browned in a way that caramelizes the natural sugars & such in it. It enhances the flavor of lots of foods. You could brown meats in order to caramelize the juices and bring out more of the flavor. Many chopped vegetables, especially aromatic ones like onions and carrots are often caramelized, perhaps with chopped up pieces of meat, in little bit of fat before the liquid is added in order to enhance the flavor of soups, stews, and sauces.

Technorati Tags: terms, food+terms, cooking+terms, terminology, food+info

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