One of our favorite go-to meals used to be baked potato and broccoli with various toppings such as shredded cheddar, green olives, pickled beets, sour cream or yogurt, mayonnaise etc. I say “used to be” because we have not had it in awhile, whereas it used to be on the menu at least once a week. It was a satisfying meal that could be put on the table very quickly if the potatoes were “baked” in the microwave oven. The broccoli satisfied the nutritional need for something green, the potato satisfied hunger and the toppings satisfied the cravings of appetite. I decided to fall back on the old favorite stand-by for lunch today.
Since acquiring the Cuisinart Oven Central I have chosen to use it for many cooking tasks rather than the conventional oven or stovetop. It does the job quicker without heating up the kitchen as much. When baking potatoes I have taken to making hasselback type cuts to speed up the process even more.
often usually have more than one project going at the same time, and this time they inadvertently crossed paths. Yesterday I began the process of preserving lemons with salt and lemon juice. I was inspired to take on this project by a blog post by Elaine of foodbod.
I decided that the jar of lemons had more than enough liquid so I spooned some of it out, added black pepper to it and used the salty, peppery lemon juice to baste the cut tops of the potatoes. I basted the potatoes with the lemon juice a couple more times during baking. The only oil used was in the bottom of the pan to prevent the potatoes from sticking.
The result was every bit as delicious as I had hoped. I know a dish is successful when Faye, after acknowledging at the beginning of the meal that it is good, again mentions later in the meal, without prompting, how good the food is. I will be doing this again, perhaps with salt and vinegar next time.