- The Source: Food & Wine June 2012
- The Cook: Just me…all alone…
- The Menu: Turkey Fried Rice with Potato Chips *only adaptation was adding blanched green beans and asparagus, some spicy mustard greens and a bit of Thai basil. I just can’t help but add in extra vegetables, especially when my dinner involves copious amounts of carbs with the addition of potato chips!
- The Background: It was 85 degrees outside, I was exhausted from work and my long hot bike ride home, and I was so hungry I contemplated just eating the chips for dinner.
- How it began:
If your mouth didn’t immediately water upon seeing that picture, I’m not so sure we can ever be friends…
That was harsh I know, but it’s how I feel. It’s been more than a year since I was eating this delicious sandwich and honestly, I can’t believe it’s been 12 months since it was in my mouth. It kind of makes me want to cry, because simply put, this is one of the best (and easiest) brunch dishes I have ever eaten.
Here’s the back story to my love affair: I spotted the ‘Midnight Torta’ in an issue of Food & Wine and was immediately obsessed with it. It was constantly at the front of my “must make” stack of recipes, yet it kept being pushed aside because I never seemed to have all of the ingredients, particularly the main one — the torta rolls. And yet I couldn’t let go. I was determined to one day make this glorious-looking sandwich, especially since it is so named because it’s the perfect thing to eat after a night out drinking.