Hooray for cheezy comfort food! The key to this recipe is to slice waxy potatoes ethereally thin (no more than 1/8″, ideally more like 1/16″). I accomplished this with the slicing side of my grater. I tried using the food processor, but it didn’t slice them thin enough. Even if you can’t get them that […]
baked entrees
Sweet Potatoes in Chili Powder Sauce
This makes a nice combination of sweet, savory and a little bit of spicy, and is a really nice accompaniment to roasts and meaty entrees. “Sweet Potatoes in Chili Powder Sauce” is probably not the catchiest name, but I figured “Southwest Style Sweet Potatoes wasn’t terribly clear, and I made up the recipe, so probably […]
Chicken Creole Style
This recipe comes from the galley copy of the meat version of The Schwarzbein Principle. With salt added, of course (and a few other tweaks). I also use bone-in chicken breasts, which takes longer but produces juicier results. Allow some time for marination. Served with Twice-Baked Potatoes. I removed the chicken from the bone after […]
Twice-Baked Potatoes
There is no worthier cause for burning your tongue than biting into a twice-baked potato. They’re a bit of a hassle to make, but the payoff is delicious, and makes great leftovers. They can be seasoned any way you like–this is for a bacon jalapeño version. 6-7 medium russet potatoes3 strips cooked bacon, chopped very […]
Eye of Round Roast
If you are confused, those are pink potatoes on the right. It may not be the most sophisticated cut of beef, but it’s cheap, easy to find, and if you follow my directions, delicious. This makes a lean, slice-able roast. I made a 5-lb. roast, but you can make this with a 3- or 4-pounder, […]
Finger potatoes cooked in butter with garlic
This is obviously just a very simple way to cook finger potatoes, but I wasn’t sure if it would work, and it did, so I figured I’d post it. 1 # or so finger potatoes, washed well2 Tbsp butter (or more!)~1 Tbsp salt3-4 Peeled whole cloves of garlicPepper to tasteOptional but delicious:Turnips, cut into similar […]
Squash with Marmalade
This recipe was on a sticker on the cute mini-acorn squashes I got today at the store, and turned out really well (especially since I was using Melanie’s homemade marmalade): Cook acorn squash according to standard operating procedures (cut in half, remove seeds, put face down on cookie sheet in 400 degree oven for around […]
Basic Thanksgiving Stuffing
Wasn’t sure if I should post this since it’s so basic, but this is essentially the stuffing we have all known and loved. I made it last night for a crowd and it got great reviews. I put some extra work in to use fresh made turkey broth and meat bits, but if you are […]
Hot Water Pastry Recipe
Yeah, my pie pretty much owns. Hot water pastry was mentioned in this Leftover Pot-Pie recipe. Inspired by a discussion about baking ratios and receiving some leftover turkey and stock from Thanksgiving, I decided to refine the crust recipe and write it out more explicitly. This crust is more suited to hot savory pies than […]
Not Just Pumpkin Pie
This is a very simple variation on Pumpkin Pie, and it turns it into another fabulous Dessert for Breakfast item. Preheat oven to 450. Using your favorite pumpkin pie recipe, substitute for the pumpkin a mixture of cooked yellow squash, sweet potatoes, and turnips. I increased the eggs by 2 as the mixture seemed a […]