Easy-Fancy Potatoes

Hasselback Potatoes are the perfect blend of  “easy but looks fancy!”

What are they? Basically they are baked potatoes that have been sliced in a decorative manner. They were a Swedish invention at the “Hasselbacken Hotel” in Stockholm, where they are called “hasselbackspotatis,” back in the 1700s.

I decided to test these out as a possible Thanksgiving dish. We were always more of a baked potato family than a mashed family so a twist on the family standard seemed like a good idea. I washed and sliced some potatoes, poured melted butter and seasoning over them as the many internet recipes suggest and baked them in a high oven ( 450!!!) for 50 mins. They were easy and they look impressive, but I think next time I will slice and bake them with just a bit of oil rubbed onto the potatoes and at a slightly lower heat. I will save the butter-garlic-topping for when they come out of the oven because I noticed that garlic pieces burned unless you conscientiously tuck each one into a slice – who has time for that on thanksgiving!

Here is a look at my “test drive”

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Stuffed, Shelled or Stacked?

These are the questions I ponder when making a filling for a pasta dish. Will this be better stuffed in a Cannelloni? or bursting out of over-sized shells? or perhaps layered in a lasagna?

Recently I was test-driving a filling for the upcoming thanksgiving dinner.

A “rift” on sweet potato casserole if you will. I took baked sweet potatoes, scooped out the flesh, mixed it with copious amounts of butter, salt and pepper and didn’t stop there.

I proceeded to mix up a basic béchamel sauce (flour/butter roux with milk and fresh nutmeg) and mixed in some fresh Parmigiano Reggiano cheese. This got folded into the sweet potato and “voila” a delicious pasta filling was created!

Since I only had the shells in the house, I boiled up a few and tested this filling out.

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test driving my filling in the shells

It was good, but I have concluded that this would be better stuffed into Cannelloni pasta. This is the long tube like pasta. (Like a giant ziti)

I think I will also stuff the pasta with just the plain sweet potato filling and save the béchamel for pouring over the top. Baked and served at the thanksgiving table this will be my new twist on “sweet potato casserole” – no marshmallows needed.

Patty Pan

Such a funny, odd name.  What is a “patty pan” anyway? I mean I know it’s a type of squash but that must be named after something? My husband thought maybe it was an another name for a cupcake-like thing. A quick search of the inter-webs told me that  “The name “pattypan” derives from “a pan for baking a patty”. Its French name, pâtisson, derives from a Provençal word for a cake made in a scalloped mould.”

I may have styled this photo just a tiny bit :)

I may have styled this photo                         …just a tiny bit🙂

The husband was pretty close to right on this one. Yup, a wife has actually admitted in writing that her husband was right! (just this one time)

I bought a couple of Patty pan’s from the farmer’s market at the Brimfield antique show this past week, along with a variety of summer squash called “Zephyr” along with some tiny little potatoes, Cipollini onions, some beautiful tomatoes, a few tomatillos and some tasty golden raspberries. No trip to the farmer’s market is complete without some corn on the cob, so I picked some up!

And of course since I was there to shop antiques – there was a small side table purchased!

The Patty Pans are small but mighty. They can be sliced or stuffed.

patty-pan-with-cupI sliced up mine along with most of my other farmer market finds and spread them all out on sheet pan with olive oil  and spices and roasted them . This is a great way to cook them easily, all at once. Later they can be arranged on a platter for a meal, snacking or sandwiches.

 

Interested in Brimfield? it happens 3 times a year near Sturbridge Massachusetts – here’s a link for more info and here is some pictures I took….

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Who Needs A Ring Anyway!

Or maybe I am just cranky that I couldn’t keep my fresh pineapple rings as rings!

I tried to make the quintessential pineapple upside down cake- all pretty with perfect rings, but when the first one broke apart I knew I would have to just embrace the pineapple “chunks”  instead.

pineapple upside down cake 1

I choose the 9×12 baking dish size purely because that was the only dish I had that matched one of the baking choices on the back of the box cake instructions. Yep…I used a box cake mix. I did cut up a fresh pineapple and used real butter and brown sugar. I also added a splash of vanilla to the cake mix. That counts as “homemade” right?

It always better to let someone else do what they do best, like say my friend “Betty” – she is a great baker – so I can focus on what I do best…EAT!

cake piece

Author’s Tips

Spray the baking dish liberally with baking spray first.

1 stick softened, salted butter and 3/4 cup (lightly pack) dark brown sugar make the most amazing base to place the pineapple on. Just smear it together right in the baking dish and spread evenly as possible across bottom of the dish.

A light dusting of ground cinnamon over the pineapple chunks (rings) nestled in the sugar/butter mix goes a long way towards adding flavor.

No need to get a mixer out for that box cake mix- just follow box directions for adding water,oil, eggs and whisk it by hand for a minute or two till smooth and pour over the top.

Pro-tip: rotate the dish 1/2 way thru baking time for a nice even cake.

Mandatory to let the cake cool a solid 15 minutes before turning it out (upside down) on a pretty platter or simple wooden board. It will still be smoking hot (all the sugar-fruit holds the heat!) so let it cool just a few minutes longer before cutting the pieces.

 

 

 

 

Hot & “Board”

The hot weather here in New England has really got me thinking about meals in a new way. That new way being when/if I turn on the stove at all in the house!

Of course the back yard grill is the best option during a heatwave, but even that is just too hot to deal with on an afternoon topping 95 degrees! I will often grill early in the morning while I enjoy my first cup of coffee. The neighborhood is quiet, the temperatures are cooler and I can get my garden watered while I wait for the meat to cook.

And once I get the grill going (gas-fired so it’s easy) I like to make it worth it and grill marinaded meats and lots of veggies. These can be cooled and served later in the day, chopped up on top of salads, or as I did this past hot Saturday, as a composed grouping on a wooden cutting board.

lunch

“Lunch on a Board” 

This particular grouping was inspired by the fresh made mozzarella from Wolf Meadow Farm and a fantastic heirloom tomato and zucchini from Stillman’s Farm.

The fresh basil came courtesy of my backyard pot and the steak from my freezer – defrosted and marinated a day prior. A drizzle of olive oil, red wine vinegar, black pepper and some pink Himalayan salt completed this beauty.

TIP: Hot weather entertaining? Grill up everything the day before and serve on large cutting boards or chilled platters with a fresh drizzle of your favorite vinaigrette and some fresh herbs sprinkled over.

 

Quotes of the Year

Just a little something I whipped up after reviewing all my posts in 2015… (Turn on the speakers and settle in, because it’s about 4 1/2 mins long!)

And in case you want to see some previous years… 2011 & 2012.

no videos these years but… 2013 & … too busy wrapping up my thesis at the end of 2014!

Kringle & Many Other Delights

It all starts with a Kringle in early December.

That delicious Nordic treat of pastry dough and filling shaped into a ring. And apparently Racine, Wisconsin is the epicenter of such a treat!

and more candy

Next the fancy box of chocolates, with an edible “logo” chocolate bar of course! These folks know how to plan ahead!!

By the time we entered the week leading up to Christmas, the office was receiving treats practically hourly! (not that I am complaining one bit!) There was a box from New York’s little Italy – full of authentic meat, cheese and cookies! oh those cookies were good! The whole thing was so good that I couldn’t even get a picture snapped before we were descending like seagulls attacking. It was 10:30 in the morning.

 

After that… more candy!

( you notice many are already missing!) holiday candy

 

 

 

 

 

 

 

And basically onto full “holiday carnage” as the deliveries reached a fever pitch… holiday cargage 2

 

 

 

 

 

 

 

And finally on Christmas eve (yes a few of us are working today!)… the last of the pastries that came the other day….they won’t last the morning!