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Kathy Strahs
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I was intrigued as well! Just pulled it out of the oven a few minutes ago, with a few tweaks (I shared a photo on Instagram: https://instagram.com/p/08fp7viLG5/ ). :-) I used brown onions and decided not to soak them. I cooked them with 3 strips of bacon (no butter) that I'd cut into lardons, and went ahead and let the onions caramelize a little. I also added a tablespoon of chopped fresh thyme. I kept with the same amount of eggs and cream, although next time I think I'll double everything to fill the 8x8 baking dish a bit more. I was really happy with how it came out (even if I did stray a bit from the original)!
Toggle Commented Apr 1, 2015 on Another Intriguing Recipe at Ruth Reichl
Oh my goodness, focaccia di recco...the most amazing dish *especially* with a little honeycomb on top, which is how they serve it at Davanti Enoteca in San Diego. It's my obligatory order every time. :-)
Toggle Commented Jan 29, 2015 on Notes from Chi Spacca at Ruth Reichl
I've been reading Lucky Peach for years, but hadn't heard of Cherry Bombe...thanks for the heads up, I went ahead and subscribed! I love these savvy, irreverent voices. :-)
Toggle Commented Jan 20, 2015 on LP at Ruth Reichl
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Nov 23, 2011