Wednesday, November 13, 2013
I saw these on TV and couldn't locate the recipe online so I tried to duplicate it. They turned out WONDERFUL!!! So here is what I did.
Baby potatoes (about 1-2 inches in size, I used the mixed bag of red, yellow and purple potatoes from Costco)
4 quarts Water
2-2 1/2 cups Iodized Salt
Bring 4 quarts of water to a boil. Add 2 1/2 cups (yes, I said CUPS) of salt and potatoes (about 4 lbs). Boil about 20-30 minutes until tender.
Drain potatoes and allow potatoes to dry out on a towel for about 10 minutes or more.
Prepare a large jelly roll pan by coating with about 1/2 cup of Olive Oil.
Preheat oven to 500 degree and move rack to middle/top position (not the very top and not the very middle)
Place potatoes in oil and smash with the bottom of a measuring cup or glass until they are about 1/2 inch thick (they will break open obviously, see photo). Spread them out so they aren't touching (I did 2 pans worth). Drizzle or brush malt vinegar over potatoes. (I used about 3 TB). Sprinkle with pepper.
Bake for 30 minutes. Remove from oven and brush/drizzle with vinegar again.
Thursday, October 24, 2013
4 T butter (1/2 stick)
1 T EVOO
1 C diced yellow onion
1/2 C finely diced celery
3 large garlic cloves, minced
1/4 C all-purpose flour
1 quart half-and-half
28 oz chicken stock
1 t kosher salt
1/2 t dried thyme
1/2 t dried parsley flakes
1/4 t ground nutmeg
1 C grated carrots
1 C chopped spinach leaves
1 C cooked rotisserie chicken
1 16 oz package of gnocchi
1. In a large soup pot, melt butter into oil over medium heat. Add onion, celery, and garlic and cook, stirring often, until the onion becomes translucent.
2. Whisk in the flour and cook for about a minute, then slowly whisk in the half-and-half. Simmer until thickened.
3. Whisk in chicken stock, simmer again. Stir in salt, thyme, parsley, nutmeg, carrots spinach, chicken and gnocchi. Bring to a boil, then lower heat down to a simmer. Taste and add salt if needed. Recipe inspired by: olive garden's chicken gnocchi recipe
Saturday, July 20, 2013
Here ya go.
4 cups warm water
2/3 cup sugar
about 6 medium russet potatoes cut to desired fries
6 cups canola or vegetable oil
In a large bowl dissolve sugar in warm water. Once it's dissolved, add ice to make water cold. Cut your potatoes and put them in the ice water. Soak at least 15 minutes while you prepare your oil.
Bring oil to 375 degrees. Remove potatoes from water to a clean kitchen towel and pat dry. Add about half or 1/3 of the potatoes to the oil and blanch for about 2 minutes. Remove from oil to paper towels. Let sit until room temperature. When you're about 10 minutes out from dinner, heat up the oil again to 375 and cook and additional 4 minutes (until golden brown).
TIP: Make sure your oil is back up to 375 before doing subsequent batches.
TIP: You can freeze after the blanch stage for future use.
Salt and enjoy!
Thursday, June 13, 2013
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1 cup butter
1 cup water
5 TB unsweetened cocoa powder
Preheat oven to 350. Grease and flour jelly roll (10x15") pan.
Combine flour, sugar, soda, and salt. Beat in sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add water and cocoa. Bring mixture to a boil and remove from heat. Allow to cool a little, then stir into egg mixture, mix until blended. Pour batter into pan. Bake for 20 minutes or until toothpick comes out clean.
6 TB milk
5 TB unsweetened cocoa powder
1/2 cup butter
4 cups powdered sugar
1 tsp vanilla
1 cup chopped nuts (optional)
In large saucepan, combine milk, cocoa and butter. Bring to a boil and remove from heat. Stir in powdered sugar and vanilla. Fold in nuts, if using. Mix until well blended.
Frost cake while warm.
Sunday, October 14, 2012
Sunday, September 30, 2012
Set out meat for about 1 hr before cooking. (not frozen!!)
Heat oven to 325.
Before you put roast in oven Make a rub
Mix 1TBSP of each.
Rub all over Roast
Stick in oven for 1 hr.
Turn off but DO NOT OPEN OVEN!
In about 3-4 hrs or about 1 1/2 hr before you want to eat
Turn oven back on for 1 Hr. Do not open oven.
It will be done. Promise. This will be a rare in center med. rare towards the ends
Roast should be 135-140 in center. temp will come up a little when sits out.
Let stand about 10 min.
cut and enjoy.
2 tablespoons lemon juice
2/3 cup milk
2 large very ripe bananas, mashed
1 (18.25 ounce) package butter cake mix
1 teaspoon baking soda
1/2 cup butter, softened
1 teaspoon vanilla extract
|1.||Preheat oven to 350 degrees F (175 degrees C). Grease and flour a desired pan (9x13, bundt, 24 cupcakes). Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Set aside.|
|2.||In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.|
|3.||Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack|
1/4 cup softened butter
1/2 cup peanut butter
1-2 TB milk
1 tsp vanilla
2-3 cups powdered sugar
Blend peanut butter and butter until smooth. Add 1 TB milk and vanilla. Add powdered sugar a little at a time until desired consistency is reached. I like it so it's thin enough to drip but thick enough to not soak into the cake.
*cake recipe if from allrecipes.com