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| From April 2009 Recipes, Reviews, and other photos |
I wish Joe was my neighbor. He makes the best things, has the most gorgeous dogs, and just seems like a wonderful person. Plus, every recipe I've ever made from his site has turned out beautifully, even when I've made significant changes!
That was the story with this incredible Potato and Greens Torta. I made all kinds of changes:
1. Used 3/4 cup chopped green onion instead of garlic.
2. Used 2 cups chopped fresh parsley instead of the spinach.
3. Used 3/4 cup chopped fresh basil instead of the arugula (not that I don't love arugula, but I had fresh basil on hand).
4. Used packaged cheese blends (Italian pizza style) instead of the fontina.
5. Used Parmigiano Reggiano for the Asiago cheese.
6. Used a food processor to chop up the wilted greens.
7. I don't have a potato ricer, so I also put the potatoes into the food processor with the greens after they were cooked.
8. Mixed the cheeses in with everything else prior to seasoning.
9. Forgot to dust the baking dish with the bread crumbs, instead loading them on the top.
10. Used the leftover breadcrumbs I'd frozen from St. Joseph's Day at Pete's because they were really garlicky.
11. Didn't put any cheese on top.
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| From April 2009 Recipes, Reviews, and other photos |
The resulting torta was nothing short of lovely. It came out of the baking dish perfectly. It tasted amazingly good. The texture was perfect. It was rich, but not overly. The greens were just right. I would definitely make this again in as many incarnations as I can. I'll make it with kale next time.
High marks to Joe, once again!
4 comments:
Thanks for giving it a try and making some improvements - I love the breadcrumb on top idea!
Thank YOU, Joe. :)
Thanks for stopping by my little kitchen blog. I didn't think anyone but my daughters read it!! And, backtracking to yours was a great bonus. Must try this recipe...sounds wonderful.
Surprise! You never know who might be reading your blog. ;D
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