In the midst of all this, a quick (unfortunately blurry) dinner of pan-fried potatoes makes good use of the just-cut garlic scapes and snips of the ever-plentiful chives.
Adjusted from the recipe for Quick and Tasty Yunnanese Potatoes in this book (which I cannot seem to put down), they are simple new potatoes - parboiled, allowed to cool, then pressed between the palms and fried with plenty of chopped green onions, garlic scapes and chives in little mixture of chili-spiked coconut and mustard oils.Quite pleasing, indeed.
4 comments:
Chili-spiked coconut sounds like my new favorite thing.
I'm really enjoying cooking with coconut oil these days. And,of course, my red pepper flakes are never out of reach ;)
Just a dash in the hot oil (I added some mustard seed oil too - very tasty!) adds great flavor; just don't inhale too closely. A coughing fit might ensue... (not that I would know anything about that...)
Hi Chelsea, we seem to be on the same wavelength. I too have been into the coconut oil, and actually did a version of my flattened potatoes in it...tho I think I preferred the olive oil ones!-Callipygia
Callipygia-
Hi, thanks for stopping by... I'd love to hear about what you've been making with coconut oil.
I have to say, you really can't beat olive oil - I have such envy for those who can come by it locally.
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