For our first Slow Food NYU cooking demo , we decided to host a post-Valentine’s day chocolate lover’s recovery session. Fellow slow foodie Meg, a former professional baker and friend of Slow Food NYU, gave us a tutorial in the NYU kitchen on how to make one of her favorite chocolate desserts: salted chocolate caramel pretzel bark. This bark is so delicious that I had to make it again two weeks later.
This was the first recipe I created when trying to get my dad, who hates sweet potatoes, to eat them! He tried them once and has been hooked ever since! You can tell he considers them a ‘special treat’ when I make them… and this is all coming from the man that wouldn’t touch a sweet potato in the past! Sweet potatoes are filled with vitamins and minerals that white potatoes are lacking, and they don’t spike your blood sugar (which means they are a great choice for diabetics as well!).
These fries ROCK plain and simple. Funny how one would still call them "fries" when really they are not "fried" in anything. Nope, these fries are too sophisticated for greasy oil, and much like a skinny swim suit model they prefer to be lightly oiled, slightly accentuated by a few minor spices and baked lying on a cookie sheet basking in the golden glow of the oven, BUT the one thing that sets these fries apart from the skinny swim suit model is that you can actually LOVE them instead of secretly hating them :) When we were still in PA, my neighbors RAVED over them and I mean RAVED! They could smell the wonderful aroma coming from the windows in the spring and would say "Oh my gosh" someone is cooking something that smells delicious!
Last week when I shared my recipe for Roasted Chicken Drumsticks with Dill I mentioned how much I love fresh dill so it only seemed natural that I would share another recipe showcasing this tasty herb. For those of you out there, like my husband, that love jojo’s you will love these simple to make potatoes. In this recipe, russet potatoes are cut into wedges, seasoned with dill, kosher salt, fresh cracked pepper and paprika. Instead of being fried like most jojos I have tried, these potato wedges are oven baked until golden brown. The result were potatoes that was slightly crunchy on the outside and perfectly tender on the inside. Russet potatoes are cut into wedges, seasoned with dill, kosher salt, fresh cracked pepper and paprika.
French fries are my weakness. I’ll admit it, the thought of a crispy, salty fry makes my mouth water. However, I really don’t like frying French fries, not because of the nutritional aspect, but because it is pretty messy and time consuming.
I have some pretty fond memories of Jo Jos. Way back when Ryan and I were first dating, he would come over to my mom’s house on lazy summer days and we would walk ourselves all the way to the grocery store hand in hand the whole way. Once we got there we would buy ourselves some chicken tenders and jo jos, with extra ranch of course.