When we ate at Horizons, Jim’s entree had a side dish of truffled fingerling potatoes. Simple, and he loved them. Truffle oil isn’t my thing, so it wasn’t a big surprise when I grabbed the bottle out of the fridge, only to see that it expired last December. My sour cream ended up being mustard/onion instead of truffled, but it worked out. Also, I love making quesadillas in my panini press rather than in a skillet, so that’s what I did. Otherwise, this recipe is exactly as it sounds: kind of a comfort food appetizer that would be great to serve to guests alongside a beer. It doesn’t have a lot of oomph (truffle oil would give it more), but would be a terrific addition to an appetizer table.
Categories
-
Recent Posts
Archives
Meta
Those look amazing.
pierogies in a tortilla? sounds so much faster than making, cutting, filling, and cooking a dough.
Corinna, it truly hits the same spot. Next time I make them, I’m slathering the top with caramelized onions.
Holy buckets, you’re my new blog hero. Thank you for posting this- I’m definitely going to try to replicate it!
Do it, Micah! So easy! And… the hero thing? Totally made my day, even though it isn’t my recipe.
Want.
This is brilliant.
You had me at Pierogies. Genius recipe. I… will… make… this… soon!
Pingback: Vegan MoFo Wrap-Up | vegangela