Man-approved spicy oven fries | MNN - Mother Nature Network - StumbleUpon. Garlic Cheese Bread Recipe. I used to love eating “cheap grocery store garlic French bread.” You know, the kind that is slathered in bright yellow margarine, overly seasoned with garlic salt, and sprinkled with dried parsley leaves?! Typically, these loaves of garlic bread are packaged in some type of foil bag and you bake it at home. All I know is this… there is a time and place for this type of bread. For me, I haven’t eaten this type of garlic bread in years. I guess I stopped eating it when I stopped attending community dinners which served this type of bread along with spaghetti, and an iceberg lettuce salad covered in ranch.
Those were the days. Fast forward to today. The end result is a crusty rustic bread, with flecks of minced garlic hiding in the air pockets. If you love eating bread with your meals, this would be the perfect way to dress it up and feel accomplished, even if it was terribly easy to make. Garlic Cheese Bread Recipe type: Appetizer Prep time: Cook time: Total time: Serves: 8. Fluffy Roasted Garlic Mashed Potatoes. When Lulu and I first got married, we invited Lulu's uncle and his family over for dinner. I made grilled steaks and pommes mousseline (mashed potatoes in French).
Five years later they still talk about the meal, so here is the recipe for my garlic mashed potatoes just in time for Thanksgiving. The secret to incredibly fluffy mashed potatoes is to use a combination of heavy cream, crème fraîche and butter. I know, it's not the healthiest mashed potato recipe, but once you try it, you'll never want to go back. Ingredients Yields: 12 servings 8 Russet potatoes, about 4 pounds1 head fresh garlic1 tablespoon olive oil1/2 teaspoon kosher salt1 teaspoon lemon thyme, finely chopped4 tablespoons butter1 cup crème fraîche3/4 cup heavy cream, as needed1 tablespoon lemon juice, freshly squeezed1 teaspoon lemon zest, freshly grated1/4 cup sun-dried tomatoes in olive oil, chopped1/4 cup parmesan cheese powder (see tips)3 teaspoons salt1 teaspoon white pepper, freshly ground Directions Mashed potatoes:
Potatoes a la Boulangère. Quickie posting! This is a classic and simple French potato dish that stole my heart the moment I took my very first bite. It was probably the pure flavors that did me in—I’ve always been a sucker for that—because it sure is no fancy cooking. Basically they’re stock-infused, alternating potato and onion layers. So simple, but oh so good when served with a nice juicy steak and some greens on the side. Ingredients: 1 1/2 pounds potatoes 2 small onions 1/3 cup vegetable broth 1/3 cup milk 1 or 2 oz butter pepper salt Optional: garlic powder & dried parsley Directions: Peel and thinly slice 1 1/2 pounds potatoes. Thinly slice 2 smaller or 1 fairly large onion. Start layering. Combine 1/3 cup steaming hot vegetable (or chicken) broth with 1/3 cup of milk. Pour the hot broth mix over the potatoes and top the casserole with tiny pieces of butter. Remove the foil after 40 minutes and put them back in the oven (uncovered) for another 35 to 40 minutes, give or take a few minutes.
Tastes like home: It's all about The Sides. They can make or break a meal. Very often, they are the most memorable things about a meal; without them, let’s just say that your meal will be average. The entrees will just sit there alone. Lonely. Side dishes are headliners in their own right. Click here for this week's column and recipes to the two potato sides dishes featured: Duchess Potatoes (Pommes Duchesse) and Potatoes Anna (Pommes Anna).
Check out Susan's and Jackie's Duchess Potatoes as well. Here's another dish that's great for all meat and potatoes lovers, Potatoes Anna! A cast iron skillet makes excellent work of this but you can definitely use a pie plate. Remember that you can get both recipes in the column. GET OFF YOUR BUTT AND BAKE!: CHEDDAR BAY BISCUITS. Finally! I've been trying to post this for two hours now. Blogger just didn't cooperate with me for some strange reason. Today has certainly been one of those days. Before I even got out of bed, my head was pounding. The first thing I did, was head to the kitchen, to stretch before popping my DVD in the slot. Can I just tell you, I enjoyed every sticky little bite. I had too much to do to feel sorry for myself and think about it for very long. Enough....I know. These perfect "melt in your mouth" buttery, garlicky, cheesy biscuits are one of my favorites.
Look at the cheesy goodness. I use my large cookie scoop...it makes it very simple They rise up very nicely in the oven. Pull them from the oven when the aroma is wonderful, and they are golden brown. Brush the tops with melted butter and a little garlic salt. You can even roll them in the melted butter then Roll them in Parmesan Cheese. Oh Baby I've eaten three of these. I will be running miles tomorrow. Heat oven to 400 degrees. Recipe for Zucchini Cakes at Life.
Crash Hot Potatoes. I love looking at food blogs and getting inspired to make new things. I was looking at the Pioneer Woman Cooks website the other day and I saw a recipe called “Crash Hot Potatoes”. They were created by an Australian food writer named Jill Dupleix. I love the Pioneer Woman, she has a witty and wonderful website full of great recipes & stories. She also gives you step by step photos of the recipe. Check out her website through the link above – you’ll love it. I decided to make these little beauties and my whole family was glad I did. Growing up in Idaho, I had potatoes every way you can imagine…and I love them all. 12-15 baby red potatoes1 tbsp olive oilSea salt and fresh cracked pepper Preheat the oven to 400 degrees (PW said 450 but I used 400).
Boil the potatoes for 10-15 minutes or until fork tender. Bake in the oven for 20-25 minutes or until crisp and golden brown. Click here for a printable version of this recipe.