So why don’t people just make their own flavored yogurt when it tastes better that way? Maybe if you like weird flavors like coffee yogurt you should just not read this because you’re not the audience. But those who like vanilla or maple or assorted fruit flavors, I mean, why not just buy plain yogurt and add your own maple syrup or vanilla? Crush up some strawberries, macerate them in some sugar or honey or syrup. Is it laziness? I mean if you’re at the store buying the yogurt, why not just pick up the berries to go into it? Buy the big tub of yogurt and make more than one serving then you have it for the next morning.
It is good and good for you. You can judge for yourself how sweet you want it.
I had potatoes, leeks and green onions that needed to be used up so I thought soup or tortilla? Dean needs a little fattening up, so I opted for the tortilla. They take a little practice with the flipping part of the creation but worth creating a messy one anyway because it still tastes really good.
I use a 10″ iron skillet because I destroyed my nonstick and then decided to never replace it. Using a nonstick will make this a little easier.
- 2 large leeks washed, green top cut off and sliced 1/4″
- 1 large green onions, tops cut off and sliced 1/4″
- 1/2 medium yellow onion sliced super thin
- 6 medium Yukon Gold potatoes peeled and sliced 1/8″
(a mandolin is very useful here)
- 4 duck eggs
- 2 chicken eggs
- 1/2 c grapeseed oil
- 1/2 c olive oil
- Heat the oil in skillet. On medium (#4 on the Magic Chef)
- When heated, add a layer of potatoes, salt, followed by a layer of the onions, followed by a layer of potatoes, salt, followed by a layer of leeks/green onions, followed by layer of potatoes, salt, followed by a layer of leeks/green onions followed by potatoes until it is all in the pan.
- Put a lid on and cook for 5 min. then gently slide a spatula under the mass and shift it around. Put lid back on and cook another 5 min. then do the same shifting around. The point is to not let the stuff on the bottom brown, especially the leeks. Cook another 5 minutes without the lid. Poke a thicker piece of potato with spatula and if it breaks apart then remove it from the heat. If it does not break apart then cook for another 3 minutes.
- Put a colander into a large bowl and drain the mixture.
- Crack eggs into a large bowl and beat with a fork 36 times. Add salt. Add the potato mixture to the egg bowl making sure it is all covered by eggs and let it sit for 15 minutes.
- Heat 2 T oil in cleaned out skillet over medium high heat (#7 on Magic Chef)
- When the oil is just smoking, slide the mixture into the skillet. Adjust the heat down to medium. Jiggle the pan to prevent sticking. Cook for about 6-7 minutes.You should see that the eggs are cooking there will be little bubbles of air coming through the middle of the tortilla. You want to see that the mass is starting to hold together prior to the first flip.
- Place a large plate on top of the skillet and VERY CAREFULLY flip the tortilla onto it. Then add 1 T oil to the skillet, slide the tortilla back into the pan and cook for 2-3 minutes. Flip another time to help its shape and then pick the side you like facing up and make your final flip.
Let cool to room temperature and consume.
The first weekend in April and it is 70ºF in upstate NY. It means we start slow roasting foods outside. Beets cooked at low temperatures for a long time are so sweet and full of flavor, I love them. I won’t fire up the coals just for this dish, but we had a pork shoulder cooking for many hours so I stuck a couple of foil packets in with it and let them roast. You can do these in the oven too.
Rosemary-Slow Roasted Beets
- 2 bunches medium sized beets
- pepper & salt
- Olive oil
- Balsamic vinegar or squeeze of lemon
- Wash the beets
- Put 3 beets onto heavy duty foil with sprig of rosemary
- Tightly seal
- Cook with indirect heat on grill at 225º for several hours
- Let cool slightly and peel then slice
- Salt and pepper them, drizzle olive oil and little balsamic