Tuesday, November 1, 2011

potatoes de cheddar de beer

[This is Phil's recipe and boner commentary, but he was too lazy to post it himself. He seems to have a thing for potatoes.]


5-6 potatoes, better to have waxy but I used small russet, peeled and cut into 1- or 2-inch chunks
small onion or big shallot, minced

3 tbs olive oil in a deep skillet, then potatoes over med-high for about 10 mins until they start to brown and stick, then onion/shallot for another couple of minutes, then enough beer to barely cover.


Boil, then set to simmer. Don't let it dry out; add beer as necessary. (I used Mama's Little Yella Pils, about 1.5 cans after all was said and did.)

1 c. grated cheddar, or mix of thereof with aged Gouda
2 tbs flour, mixed with cheese

After about 25 minutes of braising, add a little more beer and left it boilubble again, then add cheese/flour mix.


Let the cheese melt, get a boner, add some chopped parsley and continue having massive burnt cheese boner, eat, have sex with pan, die happy. Mix should be pretty saucy, but not quite like a fondue.