How to: Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty.
And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. I couldn’t have been more correct. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Transfer them to your plate. How To: Homemade Butter. Homemade butter is easy, relatively quick to make and amazingly delicious. If it cost less than buying butter at the grocery store, it would be too good to be true, which is why this is not the case.
All things considered, though, I still think it’s well worth it. This stuff is precious, so I think the best use of it is not in baking, but rather, on top of freshly baked, still warm, bread, muffins or crumpets. Are you ready for this? It’s intense. We begin with cream. Next, get a container with a tight-fitting screw-on lid that will not spurt cream all over your kitchen when you shake it vigorously. Begin shaking the container up and down in a rhythmic pattern. The next 3 minutes will feel like you’re shaking a brick. All of a sudden, within just a few shakes, the jar will begin going “shuk shuk shuk” and you’ll be able to feel the butter separating from the buttermilk. After that, let the faucet water get as cold as it gets, then fill the jar to just under the top of the butter. How To: Orange Chicken. Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius.
I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home.
This recipe most definitely delivered! Ha ha Chinese food…delivered….get it? The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. Ingredients Chicken Orange Sauce. How to: Creative Packed Lunches. How to: make a heart shaped egg. How To: Simple Recipes.