Alright, on to the recipe:
Potato Roses
Serves: 5 (2 roses per serving)
What you will need:
3 large potatoes
1/2 lb of bacon (or any other meat)
1/2 cup broccoli steamed and finely cut (optional)
8 eggs
Milk
vanilla
salt
pepper
dried basil flakes
garlic powder
cooking spray
butcher knife
pairing knife
Vegetable peeler (optional)
medium sized frying pan
mediem sized mixing bowl
whisk
vegetable steamer
2 LARGE muffin tins
Directons:
Alright, now that you've assembled all of your materials we're ready to get started.
Don't forget to wash your hands!
1: Cut your half lb of bacon (or, you know, what ever meat you chose!) into very small pieces and fry them over medium heat until they are done, but not too crunchy (this will ensure that they won't burn when you put the roses in the oven)
2: While you're frying your meat, cut 1/2 cup of broccoli into small pieces, and try not to include too much of the stem, as it doesn't ever get very soft. Fill the bottom of your steamer with about 1 1/2 inches of water and put it over medium heat, placed the broccoli in the top half, sprinkle on a little but of salt, place the lid on and you're free to forget about it for at least a little while.
Don't forget to stir your bacon!
3: Your bacon shouldn't have taken too long to fry, so once you've checked that it is cooked how you want it, take it off the heat and you can now forget about it too. Just don't forget it too well or your quiche filling won't be as satisfying as it should be.
Spray ten of the cups in your muffin tins with lots (and I mean LOTS) of cooking spray. No, you don't have enough yet. Now, my tins have six cups on each, so if you forgot that you only needed ten sprayed and you sprayed all twelve, just but a little bit of water in the extra two, and it will keep the oil from baking on.
4: Now, you do have 3 large potatoes, don't you? (Just thought I'd ask because I didn't and I wished I had). Good. Scrub them down under warm water and cut the ends off.
You can remember your broccoli now. Is it soft enough? If it is, turn off the heat. If it isn't, forget about it again and go back to your potatoes, but not before you set your oven to 350
5: Alright, now were going to peel or pair very thin slices of potato. You can either go half way across or the whole way across, but I find the first way easiest. These have to be very thin! As you peel, place the slices inside the muffin cups. You want them overlapped, so that the edge with the skin is the edge that's touching the pan and about a quarter of each slice bends onto the bottom. It will be much easier to get them out this way. Have you gone all the way around the edges of your first cup? If your broccoli isn't done by now, you probably want to check that you actually turned your stove on. Alright, this next slice doesn't need to be quite so thin, and you definitely want the whole circle, just plop that thing in the center of you muffin cup and repeat nine more times.
6: Go ahead and put your meat at the bottom of your muffin cups.
7: Crack your eight eggs into a mixing bowl and whisk to your hearts content. Add some milk. I'm sorry that I apologize for never measuring the amount of milk I put it, but 1 cup should do it.
8: Stir in your steamed broccoli.
9: A pinch salt, a little vanilla, a dash of pepper. I don't measure those either, but you don't need very much.
10: Stir it all together and then using a measuring cup, pour the batter into you muffin tins.
Bake on convection for 25-30 min... you did set your oven to heat, didn't you?
DING!
11: Take them out of the oven, sprinkle on your garlic and basil, serve them onto a platter and take them to the dinner table.
12: Now you can eat, of course, since you've put so much time into them, you may not really want to eat your roses, but since it's dinner time you should eat them anyway.
I'm sorry, but you will have to wash the dishes.
P.S. I promise that I'll put up step-by step pictures for this before TOO long.
