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September 19, 2011

4 Min Read
Reach Out and Ping Someone

By David Byrd

I didnt cook Friday or Saturday. We ate leftover fried chicken on Friday and went out to eat on Saturday. Sunday, I made soft shelled crab and a light salad with Giardiniera and Feta cheese. I shared my giardiniera recipe with you in January and since then I have made three quarts of this pickled relish and cannot get enough of it. Although, used in Chicago for the famous roast beef sandwiches, I use it on anything that could use a bit of crunch and heat. The dish I want to share with you this week, however, is roasted fingerling potatoes and raclette cheese. This dish seemed to be rather ordinary but since my wife loves potatoes, I decided to make it for her. There are three very important elements to the dish; duck fat (I always have some in my refrigerator, dont you?), fresh thyme and raclette cheese. The duck fat and thyme add richness and flavor to the potatoes while they are roasting. The raclette cheese adds unctuousness at the end that is wonderful with the roasted potatoes. Often, I am told my recipes are complicated or require special ingredients. Simply replace the duck fat with olive oil and make this dish. Please use the raclette cheese as it both melts and taste differently from other Swiss cheeses. Roasted Fingerling Potatoes with Raclette Cheese. Enjoy!

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