Monday November 26
Over the weekend, Holt baked his week's worth of bread, a lovely batch of herb-crusted rolls, using a recipe from the Herbfarm Cookbook. They looked like perfect hamburger buns, so what else could we do but make hamburgers?
The best accompaniment to hamburgers (besides, of course, Heinz ketchup and Parker's prize-winning Perfect Pickles) is some sort of fried potatoes. Once again, we turned to the Herbfarm Cookbook and decided to make their herb-roasted potatoes. As we reported yesterday, the russets we have on hand are not very trustworthy, and once again they proved it: they boiled up way too soft, and only gradually gained a little resilience during the second stage of the recipe, when they were oven-roasted. We find the Herbfarm's double-cooked method to be a bit odd, but we won't be able to say for sure how it works until we try it with a more dependable potato.
1 comment:
I would love to see your hamburger recipe.
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