Monday, July 09, 2007

Lamb chops.
Boiled kipfler potatoes*.
Spinach and mushrooms**.
*I've always wanted to try these long skinny German potatoes, typically described as yellow and waxy. They were OK (but hey I'm not a potato person). Glad they weren't as expensive as they usually are.
**The star of the show. 500 g sliced mushrooms fried in olive oil with 2 thinly sliced garlic cloves. Right before serving, I added about 300 g English spinach and cooked briefly. Served with black pepper and extra virgin olive oil.

1 comment:

nato said...

I think these potatoes are called fingerling potatoes at our market. I like them. The ones I find are from Upstate New York.