Saturday 15 December
One of the many variations on a
classic.
Among the layers were bag-ripened
tomatoes whizzed up with oil-cured sun-dried tomatoes; some ladlefuls off a
precious jar of David Warda's salsa roja;
shreds of roasted poblano peppers; coljack cheese; and a topping of extra-thick
yogurt cheese.
We baked it for 45 minutes
covered, 30 minutes open, then took it out of the oven and let it sit for 10
minutes covered. And that's what it
takes to get 'er done.
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