We glazed the boiled, dried, and cooled potatoes in a bacon broth. The potato skins absorbed the broth. The interiors softened. They are potato "ravioli."
Years Past
January 11, 2011
January 11, 2005
akiandalex@ideasinfood.com
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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To Be Read
- Aki Kamozawa & H. Alexander Talbot: Maximum Flavor: Recipes That Will Change the Way You Cook
Diana Henry: Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish
Gaitri Pagrach-Chandra: Sugar and Spice: Sweets and Treats from Around the World
Ludovic Lefebvre: LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre
James Freeman: The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes
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