While searching for a light, fruity sorbet for a dinner we had not so long ago, we came across David Lebovitz’s recipe for Blood Orange Sorbet. It sounded perfect – and indeed, it was very good.

I just used normal oranges, seeing as blood oranges weren’t really in season, and not all that accessible on short notice. Ten oranges (including two really big, juicy ones) gave just over three cups of orange juice, which made enough sorbet to easily feed seven people (and we had a fair amount left over for ourselves the next day).

This was not the best sorbet I’ve had, but it was nice. The recipe says not to bother with straining out the pulp, but the pulpy bits got frozen and did disrupt the texture; next time, we will give the pulp a few spins in the food processor. Also, Soli thought it was too sugary sweet – the oranges already are so sweet, that perhaps less sugar could also be added.

Overall, this was perfect for a summer dessert, and really simple to prepare. I had attempted (again!) to make tuile cookies to go with it, but they failed (as tuiles – we were left with smallish broken tuile bits, which were tasty, but not much for presentation).

(Blood) Orange Sorbet
adapted from David Lebovitz’s recipe

1. Juice your (blood) oranges. Then measure the juice.

2. For each 1 cup (250ml) of juice, figure 1/4 cup (50g) of granulated sugar to be added. (I think you could get away with less!)
For example: Use 1/2 cup (100g) sugar for 2 cups juice (500ml).

3. Put the sugar in a small, non-reactive saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the sugar is completely dissolved.

4. Stir the sugar back into the reserved blood orange juice.

5. Chill thoroughly, then freeze in your ice cream maker.

Other notes he makes in the recipe:

- You can use tangerine, orange, grapefruit, or blood orange juice. Just be sure to use fresh juice, which will taste much better than the pre-packaged juice you buy.

- Room temperature citrus fruits will yield much more juice than chilled ones.

- There’s no need to strain out the pulp. I never do. (Though definitely consider food processing it!)

- Because there are no stabilizers added, citrus sorbets are best eaten a few hours after they’re churned. If you plan to serve it another day, remove it from the freezer 5-10 minutes prior to serving. (You might wish to consult Tips For Making Homemade Ice Cream Softer.)

- If you want to use an alternative sweetener, such as honey or agave, use 3/4s of the amount in place of the sugar. For example, in lieu of 1 cup sugar, use 3/4 cup honey instead.

- If you want to add Champagne or sparkling wine, about 2 tablespoons per cup (250ml) is about right. A bit of wine will improve the consistency. (We did add champagne; I think it added something, though it wasn’t a big difference)

- Don’t toss the peels away. The can be candied and just a few rinds will reward you with enough candied peels to last you months and months. I never throw them away.

Bananas are one of my favourite things to bake with: they’re inexpensive, have an excellent flavour, and give any baked good a wonderful texture. When I realized my bananas were ripe for baking, I decided to further explore my budding relationship with my new bundt pan and make Classic Banana Bundt, from Dorie Greenspan’s Baking: From My Home to Yours.

This recipe offers a glaze that you can drizzle on top, but I decided to use a different idea from elsewhere in the book: rum syrup. Nothing goes together like rum and bananas, so I stole the syrup from Dorie’s rum-drenched vanilla cakes and used it on this bundt cake.

First of all, the cake. It is a remarkable texture, very light and fluffy, with an awesome banana flavour throughout. It’s buttery and moist, and an absolute joy to eat. I love it – this is in the ranks of best banana cake I’ve made. Next time, I may add some chocolate chunks to it, or pecans, and probably some cinnamon – but as a base cake, this one is awesome.

As for the syrup on the cake – it was good, but not spectacular. I think the cake is too big to properly absorb the syrup thoroughly, so the taste barely stands out. A bit disappointing, but oh well. Next time, I’ll definitely be trying the glaze instead.

Rum-Drenched Banana Bundt Cake
adapted from Dorie Greenspan’s Baking: From My Home to Yours

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature.
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (you should have 1 1/2 to 1 3/4 cups)
1 cup sour cream or plain yogurt

1. Center a rack in the oven and preheat to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone Bundt pan there’s no need to butter it.) Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube.
Whisk the flour, baking soda and salt together.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy.

3. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas.

4. Finally, mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture.

5. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

6. Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes – if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

RUM SYRUP
1/3 cup water
1/4 cup sugar
1/4 cup dark rum

Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil. Remove the pan from the heat and stir in the rum. Pour the syrup into a heatproof bowl and let cool.

LEMONY WHITE ICING
Sift 3/4 cup confectioners’ sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt’s curves.

What to say… it’s rare a city gets to say it is the best at something, but when it can, its residents become an enviable demographic. Montreal gets two such honors – bagels and smoked meat. I was vegetarian for a long time – barely a flexetarian these days, but even in my most equanimous moments of lightest step, I knew I’d still grab a Schwartz’s or Reuben’s sandwich when presented with the opportunity. Just too good!

Now, sandwich aside, my favorite thing to do in bring a steaming heaping pound of this stuff home and – make pie (or poutine, remember poutine = pizza, but another post)! It all starts with a hop down the street to 3895 St-Laurent, where you’ll find Schwartz’s Montreal Hebrew Delicatessen. You’ll know you’re there when you see the lineup. There’s always a lineup – always.

But chin-up, most of the queue is filled with those who wish to be crammed into a small chair at a shared table in bright noisy diner. A great time, but not this day – this day I get to wait in the shorter & faster takeout line, and I mean wait… you know the Soup Nazi? This is close… stay small and quiet and say thank you! And tip!! Oddly, I’ve ask for a pound every time, but always get a little more. It ain’t free, but somehow, I still appreciate it.

This meat, in a medium fat, is unlike anything you’ve seen. Keep the bag closed! Run home! No nibbling! This pound of meat is not a bag of chips! Go home!

Pizza dough – not my thing, yet, so on my way home, I buy some dough from some bakery (cooked or uncooked, it’s $1.00, so it’s hard to argue).

Pizza Sauce
1 pound/can tomatoes – crushed
1 tablespoon olive oil
½ pound mushrooms
1 onion
1 bud roasted garlic
1 bunch basil – fresh
2 – 3 anchovies
5 – 10 grates of Parmesan cheese
pinch salt & pepper & dried basil

Start the garlic roasting (tightly wrapped in foil and roast at 350C for 30 minutes). If using fresh tomatoes, blanch, peel, and crush your tomatoes. If using a canned tomatoes, just crush and look for peels or any hard bits. Peel and diced your onion, smaller the better; same with the mushrooms. In a hot pan, add your oil, onions, salt, pepper, and dry basil. Get a bit of color in the onion – golden hue – then add the mushrooms. When it’s ready add the garlic and toss; add the tomatoes. Let this cook for 30 – 45 minutes. You want a nice dry sauce. Tomato paste is often used to help achieve the right consistency. I like fresh or canned tomatoes. In the last 5 – 10 minutes add the remaining ingredients: julienned basil (save some basil for later); minced anchovies and a bit of anchovy oil; Parmesan.

Roll your dough or whatever has to happen and brush with olive oil, front and back, and pre-toast. All we have to do later is melt cheese, so it’s nice to get a crispy chewy head start on the dough. The oil starts to fry while baking the dough and that’s a good time. Pull the early golden dough out and add your sauce. I gotta say, this is good to eat just like this, so this next step in mind blowing: open the bag; add the meat, reserving the bestest slices for, um, garnish.

Grate the best mozzarella you can find and toss with the remaining julienned basil and some dried oregano. Place the cheese on you pizza and bake at 350C for 10 – 20 minutes. As stated before, we are melting cheese, so keep an eye on it. Let it rest for 5 minutes before slicing in – use a graceful hand; there’ s a lot of meat here. Add the, um, garnish, and…

To describe the taste: the fats are like a fleshy butter, bedded in sun-wind scarred fields; earthy; sweet and rich; rooted in sacrifice; blatant submissive independence. Uff… it is like a poem.

Schwartz’s Smoked Meat – Pizza – Part 2 – Breakfast

This pie – it takes 3 – 6 people to eat it, and leftovers are often a given, so… wake up, take your last slice(s) and heat in an oven at 250C for a short time (starting with a room temperature slice is better).

Fry eggs. Place eggs. Share. Go back to bed.

I made this fantastically chocolatey layer cake for my sister’s birthday party. It made for one beautiful cake with loads of chocolate goodness and light raspberry accents. It was quite rich, delicious, and turned out gorgeously – a great choice for a birthday cake!

I did make some minor changes. Given my history with cakes not rising properly, and thus not being able to cut them in half, I made an extra one third of the recipe, yielding three cakes to stack on top of each other. I spread only the raspberry jelly between the layers, and just used the frosting for the top and the sides.

The cakes did rise wonderfully, and I would’ve been able to cut them in half. But given this cake had to feed 20 people, I was still happy I made three full cakes. For a smaller crowd, I would only make two, but would still use only raspberry jam for the middle; no frosting. There is just a hint of raspberry, so I wouldn’t want to diminish that.

The mint leaves on top looked stunning, and added a nice contrast in flavours. The fresh raspberries were also excellent as a garnish.

The cake was packed with chocolate flavour, and very moist. I found I needed a few more tablespoons of milk to make the frosting spreadable, but in the end, I had a really good frosting.

Raspberry Chocolate Layer Cake

CAKE
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
2 cups granulated sugar
2 large eggs
4 ounces (1 stick) butter, melted
4 ounces (4 squares) unsweetened chocolate, melted
1 1/2 cups milk
1 teaspoon vanilla extract

FROSTING, FILLING AND GARNISH
16 ounces icing sugar
4 ounces (1 stick) butter, softened
6 tablespoons unsweetened cocoa powder
5 (+/-) tablespoons milk
1 teaspoon vanilla extract
1 cup raspberry jelly, melted (I used raspberry jam)
Fresh raspberries
Fresh mint leaves

CAKE
1. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans. Dust with flour; tap out excess. (I lined the bottoms of the pans with parchment paper)

2. Mix together flour, baking soda, baking powder and salt.

3. Beat together sugar and eggs at medium speed until light and fluffy. Beat in melted butter and melted chocolate until blended.

4. At low speed, alternately beat in flour mixture and milk until smooth. Beat in vanilla.

5. Spread batter evenly in prepared pans; smooth tops.

6. Bake cakes until a toothpick inserted in the centers comes out clean, about 25 – 30 minutes.

7. Transfer pans to wire racks to cool slightly. Turn cakes out onto racks to cool completely.

FROSTING
1. Beat together icing sugar, butter, cocoa, milk and vanilla at medium speed until smooth.

Slice each cake in half horizontally. Spread one layer with half of jelly. Top with a second layer of cake. Spread top with some frosting. Top with a third layer of cake. Spread with remaining jelly. Place remaining layer of cake on top. Spread remaining frosting on top and side of cake.

Garnish with raspberries and mint springs.

I made this pasta salad this weekend (doubled the recipe) as a dish to bring to party for my sister’s birthday. What I liked about it was the dressing, which is a concoction of green onions, basil, vinegar and parmesan cheese, all turned into a thick liquid in the food processor.

Of course, the black olives, crunchy red peppers, chunks of feta and juicy tomato in the salad didn’t hurt either.

I thought this was a very simple salad, but bursting with fresh flavours. I found it extremely salty when I first mixed it all together, but it mellowed out perfectly after a few hours in the fridge. I wouldn’t recommend preparing this and then serving it right away; leaving it overnight is best! It’s a really easy dish to bring to potlucks or even picnics; the fact that there’s no mayonnaise or eggs in it makes it quite simple to transport, and you don’t have to spend hours in the kitchen preparing it.

Greek Pasta Salad
10 – 12 servings
adapted from Taste of Home

SALAD
3 cups uncooked tricolor spiral pasta
2 medium tomatoes, cut into wedges
2 small sweet red peppers, chopped
2 small green pepper, chopped
4 ounces crumbled feta cheese
1/2 cup sliced ripe olives

DRESSING:
1 tablespoon olive oil
1/4 cup fresh basil
3 tablespoons white vinegar
2 tablespoons chopped green onions
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano

SALAD
Cook the pasta according to package direction’s rinse in cold water and drain. Place in a large serving bowl; add the tomato, peppers, feta cheese and olives.

DRESSING
In a blender, combine the dressing ingredients; cover and process until smooth.

Pour over salad; toss to coat. Cover and refrigerate for 2 hours or overnight. Toss before serving.

I write for a Montreal blog called Midnight Poutine. Mostly restaurant reviews, but occasionally I foray into other areas of this city’s life.

Well, Montreal has this very popular newspaper, the Mirror, and every year, it puts out a reader’s poll, hunting for the Best of Montreal. This year, Midnight Poutine was voted the number one blog! And no, I did not ballot-stuff.

It’s all very exciting and I’m thrilled to be called a writer for the blog.

Secondly, Soli and I just went to the most interesting and the most delicious restaurant in Montreal, Au Pied de Cochon (our third trip there, lucky us). My full review of the restaurant is, of course, available on Midnight Poutine, but here’s a few teasers from our meal.

The best part of the meal for me: Foie Gras with potatoes, cheese and a maple reduction sauce. Decadent, to say the least.

Fingerling mashed potatoes with cod cheek. Never have I experienced mashed potatoes this way. Never.

Duck Carpaccio with cheese, Dijon and an egg. Absolute heaven on the tongue.

The other dishes, including bison tongue, as well as my ecstatic blathering about Au Pied de Cochon, are all on Midnight Poutine.

I love making sweet quickbreads, and I love eating them. Banana, lemon, gingerbread, cherry…I’ll make and eat any loaf that comes my way. And I think I’ve found my new favourite – Dorie Greenspan’s Fresh Mango Bread.

Since mangoes are in season right now and especially delicious, I thought it was time to give this recipe a try. Am I ever glad I did! This is definitely more along the lines of a sweet loaf than a bread; moist, bursting with flavour and filled with mango chunks. The crust of the loaf gets wonderfully crisp, giving it a crunchy, gingerbready feel, and the centre of the loaf is dense and moist – it’s a great combination of textures, as well as flavours. The mangoes stand out brightly, the raisins give little bursts of sweetness, and the ginger complements both fruits perfectly.

I did make some changes to the recipe, but they were very minor. I used vegetable oil, freshly grated ginger instead of ground, and didn’t use lime zest (because I didn’t have any – next time, I definitely will, as I think it must add a lot to the bread). Next time, I may use some of mango-applesauce to replace some of the oil.

Without further ado – the recipe for this mouth-watering bread.

Fresh Mango Bread
adapted from Dorie Greenspan’s Baking: From My Home to Yours

3 large eggs
3/4 cup flavourless oil, such as canola or safflower oil (I used vegetable)
2 1/2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground ginger (I used the same amount of freshly grated ginger)
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup light brown sugar
2 cups diced mango
3/4 cup golden raisins
grated zest of 1/2 a lime

1. Centre a rack in the oven and preheat the oven to 350′. Butter an 8 1/2 x 4 1/2 inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.

2. Whisk the eggs and oil together.

3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in.

4. Pour the wet ingredients over the dry, switch to s sturdy rubber spatula or wooden spoon and mix until blended. The batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together.

5. Stir in the mango, raisins and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.

6. Bake the bread for 1 1/2 hours, or until it is golden brown and a thin knife inserted into the centre comes out clean. (If the bread looks as if it’s getting too brown as it bakes, cover it loosely with a foil tent.)

7. Transfer the pan to a rack and cool 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.

I made this fast dessert for Mother’s Day, and I don’t think a dessert could be any easier or quicker to whip up. Add the facts that it’s absolutely decadent, super-sweet, ultra-chocolatey and extremely dense and moist – this is one great recipe to have in the files.

The brownie recipe comes from a Robin Hood Flour cookbook. It makes a really fantastic brownie – simple and rich, full of chocolate, somewhat cakey, but still chewy like a brownie should be. Beats the boxed version of brownies, any day!

Before popping the brownies into the oven, I decided to sprinkle them with Skor Toffee Bits that I had been dying to use in something, as well as mini marshmallows that I had lying around. I don’t know if I preferred this kind of topping to a frosting, but I know that I like it both ways, equally.

Chewy Toffee-Marshmallow Brownies
9″ square cake pan, greased
Preheat oven to 350 degrees F

BROWNIE
1/2 cup butter
3 squares unsweetened chocolate
1 1/4 cups granulated sugar (I used 3/4 cup granulated, 1/2 cup brown sugar)
1 tsp vanilla
3 eggs
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans or walnuts, optional (I opted not to use them)

TOPPING
1 cup mini marshmallows
2/3 cup toffee bits

1. Melt chocolate and butter over low heat in a medium saucepan, stirring until smooth. Remove from heat.

2. Add sugar and vanilla and beat well.

3. Add eggs, one at a time, beating lightly after each addition.

4. Combine flour, baking powder and salt. Add to chocolate mixture, stirring until well-blended. Stir in nuts, if using. Spread in prepared pan.

4. Top with marshmallows and toffee bits.

5. Bake for 25 to 30 minutes at 350 degrees F, or until set. Cool completely in pan.

Poutine, a Quebec staple… well, maybe not a staple, but it seems like it in this house. I love poutine, but not the stuff you can get in restaurants (at least rarely). Resto poutines are so often too fatty and too salty, not exactly a bad thing, but I might only eat it once a year. Solution? Make me own.

I treat poutine like pizza, a fresh and flavorful dish and oozing with herbs and veggies – and cheese please! Three kinds in fact!

Preheat you over to 350 – 400F. Wrap a bulb of garlic in foil and stick it in. Wait – 30 minutes minimum.

Fries (serves 4 – but I had to serve 6, so i was short some potatoes)
1 – 2 pounds fingerling or other potatoes (these have a great texture)
2 tablespoon oil (your choice, but be careful about smoke point; I use veg)
salt and pepper to taste

Cut up the potatoes the size you like. I like them thin, because thin means crispy, and crispy means not ending up with a pasty potato cake. Some like “the cake”, but I like it when the fries can hold there own against the ludicrous amount of moisture that is soon to be gently bubbling on the stove.

To fully commit to this crispy approach, I heavily salt the raw fries and let the sodium draw moisture from the root for half an hour or so, while resting in a colander. Rinse them well before tossing them in a large bowl that contains the oil, salt, and pepper. You want to coat them in oil and then let them “self-fry” on a baking sheet in a the hot oven. I’ve left them in as long as an hour plus, but really, try 35 -45 minutes then watch closely.

Veggie Roast
1/2 pound zucchini
1 pound asparagus
1 green pepper
1 1/2 pound mushrooms (mix it up, if you can)

So cut it all up, as you like… remember, pizza. Lay everything out on a baking sheet and salt lightly. Throw into your over and roast for 10 – 15. Because the fries and garlic are in there pulling heat, this time will vary. Again, use your eyes. Your looking to soften the veggies and pull some moisture. When you think there are done, lay them on a tea towel – yup, pull more moisture. I use the same technique for pizza to keep the dough/crust from getting soggy.

Sauce and Cheese
1 um, can or package, poutine sauce (blush, but whatever – no MSG please)
1 bulb roasted garlic
3/4 teaspoon oregano
1/2 – 1 pound cheese curds
1/2 pound cheese 2 (Blue Gouda)
1/2 pound cheese 3 (something soft and stinky that i can remember – Taleggio?)

Follow the directions on the package and leave me alone. I don’t have fats here that often. Besides, who has the time. I promise to get around this and find a more natural path to brown saucy heaven – so keep checking back. Take your now roasted garlic, and using the back of your sexy chef knife, press out all the caramelized goodness and throw in the sauce with the oregano. Stir, stir, stir.

Everything should be ready at the same time; sauce; veg; fries. Plate the fries, then the veg, then half the cheese. Go back to your sauce, and five minutes before you bless your plate with this oozy, seemingly thixotropic godsend, throw in the rest of cheese and walk away; 5 minutes. It’s gonna melt… sooooo gooood!

Add the sauce and have seat.

I had never heard of pommes anna until I came across Steamy Kitchen and its recipe for pommes anna with cinnamon and coriander. For some reason, this combination of flavours spoke to me – baked potato slices layered with cinnamon, salt, butter and coriander? Then bake them all crispy in a cast iron pan? Top with fresh parsley? Yummers!

I made some changes to the recipe, and probably made it a little less “light” by adding more butter than was called for. I don’t have a mandolin, so I sliced them – probably not as thin as I should have, as there were definitely potatoes that didn’t crisp up as nicely as others. I didn’t flip the potatoes out of the pan, but just tossed them, then continued to put them back in the oven for more baking time.

Even though my pommes anna weren’t true to their name in ever way, and more like just a potato side dish, that doesn’t mean they aren’t completely great. The crunch of some of the potatoes, combined with the softer texture of some of the others, along with the sweet heat of cinnamon with the salt, and the coriander, makes this dish really interesting and flavourful. The fresh parsley on top seems really important, as it adds a nice crunch and a hint of bitterness. Next time, I may throw some chili flakes or cayenne pepper in the mix.

Potatoes Anna with Cinnamon and Coriander
adapted from Steamy Kitchen

1 teaspoon kosher or sea salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/2 teaspoon coriander (I used fresh coriander, and sprinkled about one tablespoon of it in each layer)
2 1/2 tablespoons unsalted butter
3 pounds baking potatoes, peeled and cut into 1/8-inch thick slices
1 tablespoon unsalted butter, melted (I used about 3 tablespoons)
1 tablespoon chopped fresh flat-leaf parsley (I used about 1/4 cup)

1. Preheat oven to 450 degrees.

2. Combine salt, pepper, cinnamon and coriander. (I combined just the salt, pepper and cinnamon)

3. Melt 2 1/2 tablespoons of butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Remove from heat.

4. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in the pan; sprinkle with 1/4 of the salt and spice mixture. Drizzle 1/2 teaspoon of the melted butter over potatoes. (And here’s where I sprinkled the chopped coriander. And drizzled more butter.)

5. Repeat layers 5 times, ending with butter. Press firmly to pack. Cover and bake 450 degrees for 20 minutes. Uncover and bake an additional 25 minutes or until potatoes are golden. You can serve the potatoes in the skillet or loosen edges with a spatula and turn over onto a plate. Sprinkle with parsley.

(I tossed the potatoes after baking them for the full time, and popped in the oven for a fast 5-minute broil)

Soli quickly pan-fried some fiddleheads, and they made an awesome contribution to the pommes anna.