I was on Twitter on Saturday night when I saw Joel Solish (he also has a great website called Community Foodist) mentioned he was cooking “Keller’s Scallion Cakes.” I was only online for a few minutes and didn’t have time to chat but I reached for my copy of AdHoc at Home and confirmed the recipe was in there.
If you’re looking for more info on Thomas Keller, I posted my impressions of an lengthy interview I had the chance of seeing live this winter here. AdHoc at home is intended to be practical recipes for the home chef.
When it comes to potatoes I am a sucker for eating them crispy: fried, hashed, chipped and even the top layer of scalloped potatoes all get me excited. I was thrilled with the results of yesterday’s breakfast though there’s a few touched below that I think makes our approach a little different than shown in the book (in part because we don’t have a salad spinner).