Fancy Macaroni. I’m not going to say much. Just this: Make this sometime over the holidays. Serve it on Christmas Eve with your roast beef. Serve it the day after Christmas with a big Caesar salad. Eat it straight out of the pan after you’ve wrapped your last gift at 11:47 on Christmas Eve. It’s Fancy Macaroni. You want it in your life. Start with two medium onions. Cut them in half from root to tip, then lop off the tops. Then peel off the outer layer and slice the onions into pretty thin slices. Meanwhile, fry up some bacon until it’s not quite crisp. Then chop it into pieces and set it aside. Melt 4 tablespoons of butter in a skillet over medium-low heat, then throw in the onions. Cook them, stirring occasionally, for 10 to 12 minutes.
And now it’s time for my favorite time. Fontina! And Parmesan. And with that, Ree became a very happy woman. And finally, to add a little tangy creaminess, a hunk of goat cheese. So now we have the good stuff ready: cheese, onions, and bacon. And the Heavens opened up and sang. Cumin Seed Potatoes | Batata b’kamun. When I look up at the turmeric-colored leaves that dangle in our now somewhat skeletal trees, I know I need a change.
I crave something warm, comforting and full of spice. But I need it to happen quick, so I can run back outside, lay on my back, and watch those leaves shimmy and shake on their way down to the ground. Unless, I can find a compromise. A quick recipe I can bring on a picnic. One that can stand up to a chilly autumn afternoon and a toddler who recently got a big girl bike. A recipe I can bring to a potluck… perhaps a potluck featuring fairies from around the world. Well. For a fun and equally authentic variation, try substituting some or all of the potatoes for steamed cauliflower. Ingredients: 2 lbs small gold potatoes 1/4 cup vegetable oil 1 Tbsp cumin seed 1 onion, chopped 1 tsp ground cumin 1 tsp ground coriander 1 tsp turmeric chili powder, to taste salt & pepper lemon juice, to taste (about 1 lemon) or set out slices as garnish Method: Let’s bring spice in our lives.
Gnocchi with Browned Butter Recipe. Crispy Parmesan Potato Puffs. Say hello to my new favorite appetizer. Don’t be shy. I found this gem a few weeks ago while sorting through Mother Lovett’s recipes… and aren’t these the best ones ever? I KNOW. Yellowed newspaper and all. I don’t even get a newspaper. I don’t even read one. So, I’ve been hoarding this recipe for a few weeks waiting for the right day to hit it up, and apparently yesterday was it. Because I was hungry. Because it was raining? I’m going with all of the above. I know it doesn’t really sound like something can be crispy and puffy at the same time… but guess what? I’m cool with it. Crispy Parmesan Potato Puffs makes about 70 puffs 2 pounds russet potatoes, peeled and cut into chunks 2 tablespoons milk 3 tablespoons unsalted butter 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup freshly grated parmesan cheese 2 tablespoons minced green onions 2 eggs, lightly beaten 3-4 cups seasoned panko bread crumbs Add potatoes to a large pot of boiling water and cook until fork tender, about 20 minutes.
Miso Mashed Potatoes Recipe. Thursday, April 5, 2012 Miso Mashed Potatoes You know the beginning stages of falling in love? That exhilarating, “I’ll stop the world and melt with you….” feeling (that’s for my Modern English fans). Well, back on 8/8/08, my birthday a few years ago, I fell in love all over again with my husband. The morning of my birthday, he told me, “pack your bags, we’re going on a surprise trip!” I’m like, “YAY! Where are we going? Scott had it all taken care of. I just had to force myself….pry myself away….and just go with the flow.
Miso paste. Absolutely divine. As I’m writing this post, I’m gettin’ those same goosebumpy feelings – for my husband (not the potaotes). Crazy easy to make. I’ve made this recipe for my client, Miso & Easy, who makes a super-convenient prepared miso that comes in a squeeze bottle. Ingredients: Okay, time to have a little fun here.
The first step is to boil the potatoes and them mash them. Add in the butter and miso. Pour in the milk. Throw in some fresh chives. Leave a Comment. Shake Up Your Hash Browns! Once, I spent a summer on a 50-foot sailboat with a dozen other people. We slept on hammocks beneath the stars and cooked meals out of canned chicken and instant rice in a galley that makes my small kitchen huge by comparison. Occasionally, we would trawl a fishing line behind us as we sailed, then fry up filets or roll sushi with our catch. Keeping the yacht in shipshape was a 12-person job, and we rotated chores. Naturally, I preferred cooking duties to clean-up responsibilities. Problem was, so did a fellow “mate.”
The point is, while I love sharing this space with you readers and my living room with friends who come by, I don’t usually want us all to collaborate on a single bowl of salad dressing. Along came Lissa Ivy, Alex’s step-sister, who shattered my preference for potlucks over communal cookery with one invitation. Lissa Ivy added lemon zest and kale to the greens mixture, and the flavors melded better than in the original. What potatoes! **Summer Fest** **Recipe** Käsespätzle & Stephanie Stiavetti. Käsespätzle/ photo by Stephanie Stiavetti While I’m at Pigstock, an all-around Pig Love event in Traverse City, MI, here’s a guest post from my friend and fellow writer Stephanie Stiavetti; I’m not going to say what her upcoming cookbook is about but here’s a hint.
—M.R. By Stephanie J. Stiavetti Käsespätzle Many folks believe that macaroni and cheese is a purely American dish. The Italians, stalwarts of all things cheese- and pasta-related, combined these two ingredients into many a hearty dish, such as baked ziti and cacio e pepe. Even the Germans have a macaroni and cheese dish: Käsespätzle. Pronounced KAE-zeh-SHPET-zleh, this dish is a great example of simple German comfort food at its finest. To make spätzle, it helps to have a Spätzlehobel, or spätzle maker. If you feel like channeling your dearly departed Oma (or someone else’s, in the event you’re not of German descent), you can also make it the old-fashioned way with a board and scraper, also known as a Spätzlebrett und Schaber.
Potato and Beer "Burgers" Roman-Style Gnocchi: Gnocchi Alla Romana Recipe : Mario Batali. Weekday Vegetarian: Potato Chip Frittatas. Photo: Emma Alter We have a federal election coming up on Monday, and my son has been working about 15 hours a day for the past three weeks hoping to get our candidate elected. I'm not good about doing things like door-to-door canvassing as he has been doing, so I'm helping out in the best way I know how. I've been taking food treats in for the volunteers and staff. This week my daughter and I have taken an array of sandwiches, including my son's favourite made with chickpea salad, chocolate cupcakes, some garlic and chive puff pastries, some corn muffins and today I took in these potato chip frittatas.With only two days left until voting day, I knew it would be a mad house in the office and I wanted something protein rich that people could just pick up with one hand and put in their mouths, and then go on with their work.
These little frittatas were just what I was looking for. This recipe is from Time For Dinner by Pilar Guzman, Jenny Rosenstrach and Alanna Stang. Potato Chip Frittata.