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Artichoke, Leek and Potato Casserole Guest Posts , Holiday Recipes , Side Dish , Thanksgiving Recipes | 29 comments The following post, photos, and recipe for Artichoke, Leek and Potato Casserole is a guest post from Julie of The Little Kitchen .
Herb Roasted Fingerling Potatoes Fingerling potatoes have a creamy, almost sweet flavor that makes them a nice alternative to white or red potatoes. Their unusual elongated shape, which slightly resembles fingers, will give your plate a different look. Prep Time: 5 minutes
for the roti 1 1/2 cup flour
There’s one very important fact I have not shared with you yet. You know what? I love potatoes. See?
Given my heritage I was practically born with a leg of lamb in my hand. There comes a time in every Australian-born ethnic girl’s life however where she must say NO to the cascading beef and spend a few days strictly vegetarian for the well-being of the universe. This vegetarian stint begins TODAY. Subtle hints of garlic embedded in soft potato beside fresh, crunchy cos and a citrusy creamy dressing; what you are about to experience is delicious, healthy and just… AAHHHHH.
I honestly never intended to take such a long break from blogging. It just happened and I kinda started enjoying the peace and quiet that came after the cooking process. I mean I enjoyed not rushing to catch the sun for good pictures, to arrange and wash the props and to be honest, I kinda liked the 'not cooking fancy dishes so i can show off on my blog' phase a whole lot that I pretended I didn't even have a food blog. In between I would whine to Ro about how I haven't updated the blog in over 10 days and he would be least bit bothered. It kinda rubbed off on me too, I must add. So when a whole lot of you guys wrote in asking if everything was fine, I was overwhelmed.
This has to be my new guilty pleasure! OMG, it’s such a burst of salt and vinegar flavor in my mouth. I’ve always LOVED salt and vinegar potato chips, but I haven’t had a bag of chips in so long. So when I came across this recipe, I just knew I had to make them soon. Well, I’ve made these twice and with every bite I take, I mouth out how “these are the best things ever!”
Jul 11 Welcome to Unsophisticook! I'm always cooking up something new, so be sure to subscribe to the blog to receive FREE updates sent right to your inbox. I knew I wanted to roast the pretty little fingerling potatoes that we picked up at Trader Joe's last week, but it wasn't until I was digging through the produce drawer and spied the leftover Giant of Italy parsley from our CSA share that I started to formulate what flavors I wanted to combine with them. Toss in a little garlic, olive oil and fresh lemon juice, salt and pepper to taste and pop them in the oven.
I have made these Baked Garlic Potato Wedges many many times, each time with some variation or the other, and it has always come out super well. Its a pity these baked potato wedges took this long to show up here but the main reason is, this is a recipe I always use to show off how awesome I am (works each time like a charm) so its almost always made when I have someone visiting. Finally, I decided enough is enough and managed two quick photos on the side table before I served them.
I am blushing as I begin to type this post. But before, I tell you why, I need to let you know that this is a GREAT way to get your kids to try new cheeses. My kids jumped on this before I could even ruin it by saying ’Try some Gorgonzola Cheese’. They ate it, then asked what it was and then ate more. Now, back to the ‘Situation’: You see, I went out to dinner with my friend Janina last week and we had a ahem, um, well let’s just say we had a voyeuristic experience. There was a young man at the table next to us who was a bit infatuated with his meal.