"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Monday, September 24, 2007

Garlic-Roasted Potato Skins

Garlic-Roasted Potato Skins look like they have everything going for them, namely potatoes, garlic, butter and salt.

Why, then, was I disappointed?

I think I can lay the blame squarely at the feet of all those restaurants that FRY their potato skins and then bring them to you loaded with melted cheese, scallions and sour cream. Not to mention some of our local breakfast places who have put them on the menu, so you can get some scrambled eggs somewhere amongst the cheese, scallions and sour cream.

That's a lot for one poor little oven-baked potato skin recipe to live up to.

Here is a photo by Mary Ellen Bartley, who didn't bake her skins nearly as long as I did, and so didn't burn the bottoms of some of them in an attempt to get them really crispy.

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