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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Home Opener- A Day Later

ready for the grill

Home opener for the Red Sox was yesterday – Home opener for my grill was today!

Both have some meaning around here. Red Sox means crowded subway lines during games and neon colored tags on ladies purses worn as a small badge of pride that they were recently at a game. Home opener for my backyard grill means an entire category of cooking opens up after along winter of “same old same old.”

I was planning on cheeseburgers but since I had the grill on I decided to throw on a few other items I had kicking around in my fridge – creating the “trifecta” of baseball grill food: sausage, hot dogs and burgers.

I did put a twist on things by not just making any old cheeseburger, but a green chili cheese sauce burger. (on toasted English muffin cause everyone knows they make the best rolls!)

green chili cheeseburger.jpg

A green chili cheese sauce can easily be made by melting 2 tablespoons of butter with 2 tablespoons of all purpose flour, creating a roux. Add in about a cup of milk whisking constantly till thick. A pinch of seasoned salt and some black pepper to season. Add in 2 slices of provolone cheese and about 4 oz mild cheddar cheese. Whisk in a few dashes of the green Tabasco® sauce and about 2 oz of chopped green chilies (this is half of the small can – if you want to use the whole can, double the other ingredients and make a big batch of cheese sauce for a crowd!)

Serve warm drizzled over burgers, nacho chips or just about anything!

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!

 

Spring: Day 58 (Brunch On The Porch)

Nicest dining room in New Hampshire!

Nicest dining room in New Hampshire!

When I considered the restaurant brunch options for Mother’s Day in my mom’s hometown I couldn’t think of any place nicer then her porch. Besides I know her likes and dislikes better than any chef and I love to cook!

We had a full day ahead of us, opening up the porch to ready it for summer, changing out storm windows for screens and getting the hoses out in the extensive yard.

So breakfast on Mother’s Day was not going to be an elaborate, leisurely affair but rather a quick, nourishing start to our busy day.

And lucky for everyone her garden chives are already up so I paired that with the “corn and tomatoes on the porch” leftovers from the night before to make tasty omelets!

So fresh and yummy – even if I do say so myself! and of course it’s never really too early for a decadent dessert made with early strawberries, warmed slightly and sweetened with just a touch of honey, served over the best vanilla ice cream! (crumbled chocolate brownies optional!)

dessert

Author’s note:

I actually graduate tomorrow (yippee!) and I am looking forward to new and more frequent blog entries now that I can have my life back! Stay tuned….

Spring: Day 10 (eggs and lamb)

Well really just eggs because although I made lamb I didn’t photograph it.

Today – a week before Easter/Passover, a foot of snow in the backyard, the Bruins struggling to stay afloat towards the playoffs and the Red Sox 15 days away from their season opener, I decided to try vintage recipe.

I decided to try this weird egg dish that I came across in the pages of an old Better Homes and Garden publication. (circa 1970’s) A “Swiss egg bake” that was listed under the “budget-stretching cheese and egg dishes” section.

eggs and recipe 2

Admittedly my husband straight-up told me he wasn’t going to try it if I made it.

I said I wouldn’t force him.🙂

Sometimes you see something that is so wrong that you think “it must be right.” Prudently I decided right away to cut the recipe in half. That way I wouldn’t feel so bad if “no one” ate it.

Basically you mix and heat onion, canned soup, yellow mustard, Swiss cheese and milk together till hot but not bubbling and pour into a sprayed casserole dish and crack eggs into (onto?) the hot liquid. Line the edges with buttered toast and bake for 30 mins or so at 350 degrees until the eggs are set. Sprinkle with fresh chopped parsley before serving. ( oh and I would suggest letting this one cool off from the oven for a good 20 mins or so before sticking in your mouth – cause its HOT!)

So I pretty much followed directions – although I decided to saute fresh minced onion in a little butter first instead of using the dried instant minced onion called for. I think it was good but it did make it a tiny bit greasy perhaps. I also used an organic, gluten-free cream of mushroom soup instead of regular canned cream of chicken. And maybe my ratio of dairy ( I used full fat half and half instead of milk) was off because I didn’t feel this wasn’t as thick as it could have been coming out of the saucepan and into the baking dish.

Did I succeed? you be the judge…

Just imagine "hot" deviled egg dip!

Just imagine “hot” deviled egg dip! or perhaps a “de-constructed” eggs-in-a-hole with sauce!

Looking back I think perhaps if my sauce was much thicker to begin with the eggs might have been cuddled in better and maintained their shape. But coming upon the hard egg yolk swimming a sea of sauce was kinda fun. But really I just think they photoshop’d the crap out of the picture.

 

Production notes: if you like this dish and you could get it to be all pretty and such with the eggs and their yolks in all that glory – you could easily make this gluten-free and serve with veggies dippers instead – think artichoke spears and roasted slabs of carrot!