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
salt/pepper

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!

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.

 

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
salt/pepper

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!

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 - Hummus

Appetizer option #3 - Goat Cheese and Basil Stuffed Mushrooms

Sandwich option #1 - Poached Salmon Curry Sliders

Sandwich option #2 - Pulled Beef Sliders

Dessert - Appledoodles

Ginger and Soy Salmon

Full disclosure, I took this recipe from my mother in law Hilde and I am not sorry about it at all.  She made this for Christmas dinner, the dish is super gourmet but also very simple and easy to make.  You can also prep it ahead of time and keep cool in the fridge if you are worried about the timing of cooking the fish.

Ingredients

1 lb salmon fillet
1 chunk of fresh ginger root (about 4 inches)
1 bunch of scallions
1 lemon
1 lime
1/2 cup soy sauce
salt/pepper
1/2 cup vegetable oil

1. Peel ginger root and thinly slice.  Set aside.
2. Chop scallions into less than bite sized pieces
3. Thinly slice lemon and lime.
4. Clean the salmon filet and dab with paper towels.  Place in a dish with a lip so it can go straight into the oven.
5. Top the salmon with ginger root, scallions, lemon and lime.  At this point you can put the fish in the fridge until you are ready to cook and serve.
6. When ready, preheat oven to 450 degrees.
7. Pour soy sauce over fish and top with salt and pepper.
8. Cook in the oven until fork on the fish is firm but not too hard.  About 12 minutes.
9. Remove fish from oven.  Heat a small sauce pan over high heat and add oil.  When nearly smoking hot, remove from stove and carefully pour over the fish.  This is dinner theater so you can do this at the table, but just be careful of the hot oil.
10. Serve and enjoy!

Pomegranate and Gin Martini

I know that pomegranate is super trendy, but this cocktail is a perfect example of why this juice is so popular.  Additionally, pomegranate juice is surprisingly tasty mixed with gin!  This recipe also calls for Domaine de Canton Ginger Liqueur and I promise it is worth the investment.  This drink is perfect for a cold winter night when you want to dream about a far away tropical beach

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Makes 2 drinks

2 oz gin
2 oz ginger liquor
2 oz pomegranate juice
juice 1 one lime

1. Combine all ingredients in a cocktail shaker and shake very well over ice.  Pour into a chilled martini glass and enjoy immediately (with a slice of lime if you have it!).

Pizza Margherita

What better way to start the New Year than with this light and healthy pizza!  Don't worry, it is still tasty and delicious like pizza should be.  There is a lot of history behind the pizza Margherita and for good reason.  The very simple ingredients make for a quick pizza and accompanied with a salad, you have a superb and timely dinner.  If you haven't made your own pizza dough yet, please try this recipe.  I know it is hard to prep before you leave for work, but this literally takes five minutes in one bowl.  You don't even have to get your hands dirty!

Makes 1 14'' thin crust pizza

Ingredients 

Toppings:

2 small-medium on-the-vine tomatoes

2 medium bocconcini mozzarella balls

1 cup fresh basil, thinly sliced

Pizza dough:

1 teaspoon yeast

pinch of sugar

2 1/2 cups bread flour

1 teaspoon salt

1. Combine yeast and pinch of sugar in a 1/2 cup measuring cup.  Fill with warm water.  Let set for about  3-4 minutes.

2. Meanwhile, combine flour and salt in a medium bowl.  Stir with a wooden spoon to incorporate the salt.

3. Pour yeast mixture over the flour.  Fill up another 1/2 cup of warm water and pour over the flour.

4. Using your wooden spoon vigorously stir the ingredients together.  You are basically kneeding the dough with your spoon.  Mix until well combined, about 1-2 minutes.

5. Cover the bowl with a towel and let rest until doubled in size or you come home from work and want to make dinner.

6. Preheat oven to 450 degrees.

7. Press out pizza dough onto parchment paper.  Trust me, it will not stick.

8. Thinly slice tomato and mozzarella.  I like to press the mozzarella in a paper towel first to get the excess water out.

9. Cover the pizza with the tomato and mozzarella.  Put in the oven to cook until crust is golden brown and mozzarella is bubbling and light brown.  This will take about 12-15 minutes but watch it carefully.

10. Remove from the oven and top with sliced basil, cracked pepper and sprinkle a touch of sea salt.

11. Serve immediately.