CharlieD
Chef Extraordinaire
I made a pickle juice soup last night and spaghetti with Not so Italian meat balls. So when my wife and kids come home from school, all she had to do is warm it up.
I am so not lying, when I watched her make it, I didn't see how the pots would brown up either. I've never made anything that 'works' that I've seen GDLR make on her show. But having said that, my DD is an avid fan, makes many of her recipes and swears by them.....soooo???I'm giving this recipe a try that I saw on Everyday Italian only with black scottish potatoes and serving it with beet salad and asparagus
Tilapia with Purple Potato Crust and Chive Rosemary Oil
Well overall review, the flavors were wonderful together. I served it on top of beet salad that was tossed with red wine vinegar and olive oil. The flavor combination was just what I was loking for. The only thing I need to work on is getting the potatoes where they are slightly brown and still a crust over the fish. My potatoes didn't turn brown like I wanted them to and when I served it up the potatoes slid all over the place. This is a keeper if I can figure out the potato crust and get it to where it is a little more presentable. Flavors were perfect. I'll work on this one.
Still don't know how to do the quote box: