The Hazelnut-Crusted Saffron Potato Cakes (page 120) was made with the recommended variation of pistachios instead of hazelnuts. As you can see, I had some trouble with how long to brown them. All the cakes tasted great, it was just a matter of desired crustiness.
Monday, October 18, 2010
Hazelnut-Crusted Saffron Potato Cakes
The Hazelnut-Crusted Saffron Potato Cakes (page 120) was made with the recommended variation of pistachios instead of hazelnuts. As you can see, I had some trouble with how long to brown them. All the cakes tasted great, it was just a matter of desired crustiness.
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