Tag Archives: potatoes

WE EAT ECONO #1 MARTY VIOLENCE: THE BRUTALIST FISH

We Eat Econo is me filming musical people making food for themselves.

The inaugural episode features my (good sport) husband, Marty Violence! I’m usually the dinner maker at our place, while he is the breakfast king but sometimes he busts out with a delicious fish dinner, like what!

Man, our oven door is in severe need of some WD40! Make sure to notice Marty’s technique of cutting greens after he puts them in the saucepan, this is ground breaking stuff.
I have to give him credit for letting me film him, he is sort of shy in front of my camera, but tends to ham it up when left alone.
Marty plays bass in Ted Leo and The Pharmacists who are currently touring the U.S. right now supporting the new record, The Brutalist Bricks! Check them out.

POMMES ANNA. A VARIATION

Inspired by a dish I saw at Amanda Hesser’s Food52 and all the snow outside I decided to try my hand at Pommes Anna, which seems to me to be a penultimate comfort food. The specific dish was Sweet Potatoes Anna but I had something less pruney and more oniony in mind.

I sliced up two medium sweet potatoes and one yukon to an eighth of an inch thick using my most precious and no longer feared mandolin. Next I took just the white stem of a big fat leek and gave it the same treatment. It seems to me the secret to this dish is butter butter and then more butter ( or olive oil, I have heard) followed by two, half hour stints in a hot oven. Into a stainless steel skillet I layered the potatoes alternating with leeks and sauced each layer in melted butter ( I used about 6 oz all together) saving the biggest roundest slices for the top. I then covered it in foil and place my cast iron skillet on top to flatten the layers. Into the oven this contraption went for a half hour at almost 400 degrees.
Then I removed the skillet and foil and continued to bake it uncovered for another half hour hoping to get a nice crisp and caramelized top and edge.
It almost worked, but was no where near the dark and crispy results of the dish I have seen. Maybe a pass under the broiler would help? Even though it was not perfect it was so tasty and with a simple salad a rich and buttery winter’s night dinner.