Sunday, February 24, 2013

Tarragon Potato Crisps

Calling these potato "chips" seemed like such a shame because they are so fantastic and really more classy than something you would get out of a bag, the bonus is that you know exactly how these are prepared so you don't have to second guess the quality or the ingredients.  Serve with mussels or burgers or anywhere else you would have delicious frites!  

Serves 2

3 medium(ish) yukon gold potatoes
1/4 cup olive oil
3 sprigs tarragon, removed from stems and chopped

1. Preheat broiler on oven.  Peel potatoes.
2. Thinly slice potatoes and place in a bowl.
3. Pour olive oil over the potatoes and use tongs to evenly coat the potato slices
4. Line two cookie sheets with parchment paper.
5. Evenly place potato slices on the parchment; they can overlap slightly but it is best if they are alone.
6. Place in the oven and cook until browned, this can take about 10 minutes, but check every few minutes to make sure nothing is burning.
7. Remove from oven and place in a bowl lined with a paper towel.
8. Top with tarragon and sprinkle with salt (plus pepper if you are so inclined).  Eat immediately!

Wednesday, February 13, 2013

Apple Yogurt Scones

This recipe developed out of the need to use up a tub of whole milk Greek yogurt.  I was so happy with the way these turned out, I made a second batch to freeze.  Scones are perfect for a lazy Sunday morning when you want to have your coffee and breakfast at home.  They come together quickly but still slow you down enough to savor the time of doing (almost) nothing.  We served these with some delicious caramel sauce made by my friend Hillary, but they would also be good with Nutella or even peanut butter!

Ingredients (6 scones)

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 cup white sugar
pinch of salt
1/2 cup chopped walnuts
4 tablespoons butter
1 small apple, peeled and cored and chopped into small pieces
1 small carrot, peeled and chopped into small pieces
1/2 cup plain yogurt (Greek-style is preferable but not necessary)

1. Preheat oven to 425.  Line a cookie sheet with parchment paper.
2. Combine all dry ingredients in a food processor (including walnuts) and pulse to combine.
3. Cut butter into medium chunks, add to flour mixture and pulse until the flour resembles couscous or course meal texture.
4. Transfer to a medium bowl and stir in apple and carrot pieces
5. Stir in yogurt to the mixture, adding 1/4 cup if the mixture is too dry.  Stir until everything is mostly combined.
6. Carefully dump onto a lightly floured surface
7. Mold the dough into a 10 in diameter circle.  Cut into six scones.
8. Place the scones on the parchment and cook 15-17 minutes in the preheated oven.  They are done with the tops are golden brown and the bottoms are also golden.
9. Remove and serve immediately with caramel sauce or nutella.

Saturday, February 9, 2013

Latke Pancake

I don't know if latke and pancake are synonymous, but the best way to describe this dish is one large latke pancake.  I really couldn't believe how well this turned out but it was probably the best latke I've ever had (outside of an awesome brunch in Boston a few years back).  Serve this with sour cream and sriracha sauce for a complete treat.  You can also serve with some kosher sausage for extra protein.

Ingredients (for 12 inch pan)

1 large russet potato
2 eggs
2 tablespoons panko bread crumbs
1 cup mild cheddar cheese, shredded

1. Peel the potato.
2. Grate the potato against a cheese grater.  When finished, transfer to a colander and drain in the sink.
3. Meanwhile, heat a large saute pan or cast iron skillet on medium high heat.  Coat the pan generously with vegetable oil.  I used almost three tablespoons.
4. While the pan is heating up, beat 2 eggs, then add bread crumbs and cheese and stir to combine.
5. Add drained potatoes and a pinch of salt and pepper to the egg and cheese mixture.  Stir to combine.
6. When oil is hot, add potato mixture to the skillet and press evenly to cover the entire pan.  Let cook undisturbed for 6-8 minutes until bottom is browned.
7. Using a solid spatula, carefully flip the pancake over and cook an additional 6-8 minutes until the other side is browned as well.
8. When finished, serve with sour cream, applesauce or sriracha!

Sunday, February 3, 2013

Entertaining - Hosting a Game Day party

In honor of the Superbowl, let me present an easy and delicious game day menu that guests of all ages will enjoy!

Tips for Success

- Paper plates and napkins are your friend.  Find some cute paper plates with a sport theme like footballs and you are set!
- Three words - Red SOLO cup, these cups also come in a variety of colors so you can choose the best one for your favorite team
- Stock the fridge with beer, soda and water so everyone can find their beverage of choice

The Menu

Appetizer option #1 - Bleu Cheese Greek Yogurt
Appetizer option #2 - 

Sandwich option #1 - Poached Salmon Curry Sliders
Sandwich option #2 - Pulled Beef Sliders

Dessert -