• 2 cups shredded potatoes, about 3 medium-sized potatoes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 11/2 cup grated zucchini or asparagus
  • 1 tablespoon butter
  • 1/4 cup goat cheese or cream cheese, softened
  • 8 oz. diced mushrooms
  • 4 eggs
  • 1 cups milk
  • 1 small tomato, sliced
  • 1/2 cups Parmesan cheese (or cheese of your choice)

Preheat oven to 425 degrees F.

Mix shredded potatoes, 1 tablespoon olive oil and salt and pepper to taste in a mixing bowl.

Grease a 10″ oven-safe baking dish and add the potato mixture, pressing down to

 pack it tightly on the bottom and sides like a pie crust.

Bake about 25 minutes or until the edges have browned.

In a separate pan, sauté zucchini and mushrooms in 1 tablespoon each of olive oil and butter about 5 minutes until tender.

Combine eggs, milk and salt and pepper to taste and whisk until frothy. Fold in mushrooms and zucchini.

Once the hash brown crust is done, pour egg mixture into the crust. Arrange tomato slices on top, and drop dollops of the goat or cream cheese around them. Sprinkle with the Parmesan cheese.

Lower oven temperature to 350 degrees F. Bake for 40-50 minutes or until a knife inserted in the center comes out clean. If the crust starts browning too much, cover the edge of the pan with aluminum foil.

Let it cool for at least 10 minutes before serving.

Fall is in the air…..

Fall is right around the corner, and that means time for the dreaded “pumpkin spice” everything. Don’t misunderstand, I like pumpkin spice. The issue is that somehow, some way, it has become the harbinger of cooler weather, it is put in everything. It makes poor cinnamon the bad guy, and everyone is tired of it well before the Christmas season rolls around. If you love that much pumpkin spice, great. Just don’t feel offended if I roll my eyes every time the flavor is mentioned. The bright side is that it only saturates the flavor profile for two or three months. Have a great start of Fall, and keep the caramel handy!

Not all nut butters are the same

I recently decided to try a newer brand of nut butter that I had heard about through the Stone Brewing media feed – Nutista. Stone had paired with Nutista to create three nut butters that also included the same ingredients that were used to make beer. The results were interesting, versatile, and very tasty. I am never one to back down from a culinary challenge, and I decided to combine Nutista’s product with Stone beer to create baked goods to take to the Stone Beer God himself, Greg Koch. Additional parameters for the challenge were low/no white flour and no/low white sugar. I used coconut sugar as the primary sweetener, and chickpea, almond, spelt, and teff for the flours. I made Nut Job Spent Grain Cookies, Tangerine IPA Shortbread (two ways), and a W00tstout brownie that was as fudgy and rich as any you have ever had. I discovered by accident that the Tangerine IPA Nutista nut butter turns into a wonderful “frosting” of sorts on baked goods. I plan on trying the others in the same way.  I highly recommend giving Nutista products a try. They are made with natural ingredients, with no  preservatives or added sugar.


New adventures await….

Today is the start of a new adventure. New website, new food, and new adventures in gastronomic delights. It is exciting and a little scary at the same time, but the world and food await. I hope you enjoy the culinary journey I am undertaking. There might be local food, things I make, purveyors of goodies, or places from afar, but always tasty food and beverage. Life is too short for bad food.

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