Greek Garlic-Lemon Potatoes Recipe. About a month back, a dear reader Sudha asked me for a Potato recipe which is my all time fav.
She said she loved roast potatoes and that which makes it often. She asked me if I had a twist to regular roast potatoes. This recipe "Patates sto Fourno" is a Greek recipe for Garlic and Lemon Potatoes. Ricotta Cheese and Zucchini Gnocchi / Gnocchi di Ricotta e Zucchine. Grate the zucchini on the smallest holes of a stand cheese grater.
Wrap the zucchini in a double thickness of paper towels and squeeze the excess water out. The zucchini needs to be very dry otherwise too much flour will be used and your gnocchi will have you tearing out your hair. Aim for 1 cup of well squeezed zucchini. Set aside. Heap the flour on a work surface, add the salt and pecorino cheese and blend well with your hands. Roll up your sleeves and use your hands to blend everything into a ball of dough. You will find that as the dough rests, it will be easier to handle. Divide the ball into quarters and roll each quarter out on a lightly floured surface into an 18 inch long rope the thickness of your middle finger. Place the gnocchi on a towel lined baking sheet in single layers as you form them. To cook and sauce: decide how many to serve. Heat the gnocchiin the sauce and toss them gently to coat well.
Hasselback Potatoes. These Hasselback potatoes looks beautiful, don't' they?
Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft. Quick zucchini sauté. My favorite side dish takes five minutes to make.
It has only three steps. No garlic or shallots get minced, nothing gets topped with butter, and shockingly, it involves no truffle salt. It has only two ingredients, and the only reason I’ve held out this long telling you about it is because when I see a recipe that swears it will combine two ingredients in an entirely new and innovative way, I roll my eyes. But this doesn’t mean that you should be limited by my jaded expectations. In fact, I’d be spectacularly sad if you were, because this is wonderful. I had it for the first time at the Red Cat restaurant in Chelsea a few years ago. It cannot be made in advance. Stuffed Zucchini. I like the simple things in life.
Simple ingredients, simple techniques, maximum flavor. Ginger fried rice. According to my calendar — the one I believe I just looked at for the first time since last September, when someone made my life go all date- and timeless — the Lunar New Year and Valentine’s Day fall on the same day this year.
In New York at least, the Lunar New Year is an excuse to eat egregious amounts of fried rice, spare ribs and to make your way through Chinatown streets over piles of strewn red paper* from firecrackers. Valentine’s Day, however, is dominated by French food because what could be more romantic than copious amounts of wine, butter, cheese, steak and chocolate? Or, you could stay in and have a little of both. That’s what this ginger fried recipe is to me, a classic Chinese dish, clearly reinterpreted by a French hand. Huevos rancheros. I wasn’t even going to mention this dish.
I’ve got no expertise in the realm of Tex-Mex cooking and generally think it’s best left to those who know what they’re talking about. Furthermore, despite the fact that I had eggs exactly this way daily when we were at a resort in Mexico last year, I suspect this isn’t the most authentic thing out there. But it makes no difference because these ad-libbed and hodge-podged huevos rancheros and the smitten kitchen are at something of a standstill. They were dinner last Tuesday. They were dinner on Thursday. Also, because they’re awesome. Flour Tortillas. Shakshuka.
There are a lot of reasons to make shakshuka, an Israeli Tunisian dish of eggs poached in a spicy tomato sauce: It sounds like the name of a comic book hero.
Or some kind of fierce, long-forgotten martial art. Or perhaps something that said comic book hero would yell as they practiced this elaborate martial art, mid-leap with their fist in the air. Or you could make it because when I talked about making eggs in tomato sauce a while back a large handful of comments were along the lines of “oh, this sounds like shakshuka” and “I think you would love shakshuka” and “you really should make shakshuka” and you may have shrugged and forgotten about it until you finally had it at a café one day and whoa it turns out you really would like shakshuka!
Or you could make it because that café had the audacity to close for Passover last week, right when you had the fiercest shakshuka craving yet. Gazpacho salad. A small miracle happened in our apartment this week: we paid someone to clean it, and seriously, you could lick the floors [but of course, really shouldn't for a reason that rhymes with Shmatatouille, not that I really want to get into it].
I have spent too much of my adult life trapped in this faux-Buddhist state of thou shalt clean thy own messes; it’s good for you, I reasoned. Cleaning should be a Zen experience. Please, stop laughing. Quit it. Needless to say, at some point between work and more work, errands and, I don’t know, waking up on Saturday mornings with a desire to leave the apartment and not scrub the edges of it, our little penthouse turned into a place we were not exactly proud of.
Israeli salad + pita chips. Ratatouille’s ratatouille. Avocado Fries. I have a particularly tragic memory of looking at rental houses with my friend when he first moved to LA and finding one that actually had an avocado tree in the backyard.
I mean, a tree that was taller than the house and was heavy with ripe avocados This memory is tragic because my friend didn’t rent the house. If he had, I would have had a never ending supply to feed my avocado addiction.BTW – what are avocados, a vegetable? Some weird fruit? Either way, I really, really, REALLY love these…veggie-fruits from heaven. Let’s count the ways, shall we? Tagged as: Aioli, Appetizer, Avocado, Fries. Buns In My Oven — Buns: The Yeasty Kind. Not The Baby Kind.