Uncategorized

That Fry Sauce

This is the sauce you want for your fries. I think I’ve finally pinpointed the recipe I use for tasty fry sauce. It wasn’t until I started using blue apron that I realized the secret to tasty sauce is a clove of grated garlic. Serve this tasty sauce with sweet potato fries, regular fries, salmon salmon cakes, grilled chicken, or any roasted veggie. If you serve it with sweet potato fries and salmon, be sure to serve it with a green salad or at least some green garnish, otherwise you’ll have a plate of orange!

ingredients:

  • ½ cup mayo (I like Primal Kitchen)
  • ½ cup sour cream or Greek yogurt (my latest favorite is trader Joe’s fat free sour cream) *
  • 1 lemon, juiced
  • 1 fresh garlic clove, crushed or grated with a microplane
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt

method:

  1. Add all ingredients to a bowl and mix. I wait to grate the garlic over the bowl of ingredients. 
  2. Store in the fridge until you’re ready to use it.
  3. That’s it!

*i usually don’t buy the fat free version. However, I really liked the taste of this sour cream. Nice and sour and the ingredient list is simple, short, and real. 

Advertisements
Uncategorized

monday musings

I can’t help myself. I love latte art.

I’m thinking about doing a series “cooking through the decades”. Each week I would cook  and share 2-3 recipes from each decade starting 100 years ago.  I think it would be so fun! I’ve already been doing my research with articles like this one and this one.  Do you have any ideas for me? What dish comes to mind when you think of the 40’s, 60’s, 2000’s?

Cookbooks among celebrity non-chef’s are so popular. Have you tried any? These are a few that look good to me: Cravings, (here is a good review on itThe Seasoned Life, Audrey At Home and here is a long list of celebrity cookbooks. Pippa Middleton? Freddie Prince Jr? Kris Jenner? Ok!

I heard a piece on the radio today about bringing back fresh cooking in schools.  When is the last time this was common practice? I know at the school I teach, the actual nutrition is much better than it was 10 years ago, but the main dishes are still majority pre-packaged and heated up.  I will say that there are always fresh fruits and veggies instead of canned. There are so many good cooks out there, I know many school food service people would be happy to actually use their real skills to cook again in the school.  Like this woman!

On that note, I leave you with a lovely picture of some chives I snapped as I was leaving my doctor’s office last week. It makes me wonder and hope that perhaps employees get to go out and snip some fresh chives for their meals?

Chives at Kaiser
Uncategorized

twice cooked truffled baby potatoes 

Ok! Last Easter recipe post. I gotta make it short and sweet. My laptop is broken and so Ive been blogging the last couple posts from my phone. Yuck! 

These potatoes are delicious of course because of truffle oil and truffle salt, two items worth splurging on. A little goes a long way and they are soooo delicious on things like potatoes, risotto, scallops. The trick to these potatoes is to cook them long enough. You’ll boil them, smash them and then oven fry them. They go great with anything! Serve them room temperature or warm.

twice cooked truffled baby potatoes

ingredients

serves 6-8 side dishes

2 lbs small baby potatoes

1/4 cup olive oil plus 2 more tablespoons

2 teaspoons white truffle oil

1/2 teaspoon kosher salt

1/4 teasooon truffle salt

1/4 cup chopped fresh flat leaf (italian) parsley

Freshly cracked black pepper

Boil the potatoes in a large pot with salt water that just barely covers the potatoes. Boil for about 20-25 minutes or until the potatoes are quite tender when pierced with a fork. You want to be able to easily partially smash them with your fork once they’re drained. After the potatoes are partially smashed. Transfer them to a baking sheet and toss with the 1/4 cup olive oil. Add the kosher salt and fresh cracked pepper. Bake in the oven at 400 degrees until browned and a little crispy but still soft too. 

Remove from the oven and put in a large bowl. Add two more tablespoons of olive oil, the truffle oil, parsley, truffle salt and more pepper. Toss to evenly coat. Add more truffle salt and oil if desired. Happy Easter! 

I apologize for any mistakes. Again, iPhone blogging is a true struggle. But I do it for you, my faithful 5 readers. xoxox

Uncategorized

monday musings

My chihuahua is pretty chill. Here we are snowmobiling in Maine.

Did you like the chill chihuahua? Last night, I made it for some friends and I accidentally grabbed the bottle of triple sec instead of tequila. Wowza! And yikes. It was quite the tart and sweeeet drink. It turns out that cocktails named after dog breeds is a thing!

On Thursday, I posted a recipe for japchae. The recipe I used called for bean thread noodles, but after research, I found that sweet potato starch noodles are the actual Korean japchae noodle.  This article clears most all your Asian noodle questions up!

Saturday’s post has tahini as the shining star ingredient. I use Woodstock Tahini, but evidently, I could be using several other more artisanal brands. Last year was the year of tahini.  I’m hoping tahini trend will continue in 2017.  I have a food scientist friend who works with companies to develop new products. I picked his brain for a bit the other day about 2017 food trends.  He said peppercorns are a big thing right now paired with sweets, such as pink peppercorns with chocolate.  Sounds like the new salted caramel?  He also said something about a cloudberry that has the texture of yogurt on the inside? Yes please!

I’ll leave you with a few more pictures of my chill chihuahua.

 

 

His name is Papo
Here is he with my husband and niece

 

 He met a man a couple of years ago that had just had his 107!! birthday! They really liked each other.
Uncategorized

monday musings

I’m right in the middle of Chef’s Table season 3(Oh! this trailer is so good!). This week I watched Nancy Silverton , Osteria Mozza, (Los Angeles, CA) and Ivan Orkin, Ivan Ramen, (New York, NY).  The theme I loved the most with these two was the obsession. Pure obsession with every detail until it was right. Oh and hey!  He uses oven roasted tomatoes to achieve umami perfection in his ramen broth. With the episode and this article, I found a certain affinity to Ivan’s story. It got me thinking about this.

So, currently I teach 1st grade and have taught elementary school for the past 12 years. I’ll be making a change next year so I’m learning new things and rediscovering my hobbies. From time to time my husband passes on articles to me. He sent me an article today entitled: 30 Lessons Leonardo Da Vinci has taught me about photography, art, and life. Number 11 was an “ah-ha”.

And when I’m not cooking or teaching, I’m loving on my pets and foster pets. I’ll leave you with this sweet photo of my late Great Dane getting a little too close to the blueberry pancakes.

 

I miss my counter surfer!

 

 

 

Uncategorized

Monday Musings

We have friends in town and we were all craving some spaghetti and meatballs so I made Barefoot’s recipe. So, so good.  Watch the video in the link.  Ina is so cool, so confident.

we are pretty happy about all those meatballs

 

Food can be a very passionate topic for some.  This article sure grabbed my attention this morning: Why your Instagram photos of food may be racist . Check out the original article here.

I really love culture sensitivity articles.  This article on “American behavior” was quite enjoyable to me.

After the Oscars last night (um…wow), we decided to watch the first episode of season 3, Chef’s Table.  Amazing.  Jeong Kwan is an absolute joy and inspiration! The part that stuck with me most was how calm it was at the monastery.  Also, the vast amounts of bowls and barrels. This morning, we were discussing our Chef’s Table view and my friend brought up a good point. One always has to consider that with the attention that Chef’s Table brings, will it also bring tourists to the calm monastery?

Alright. Ok! I do like chicken breasts sometimes. Blue Apron used to include the airline chicken breast cut.  I loved that.  Bring it back Blue Apron! I also love chicken breasts that are pounded until thin, breaded and fried. So there!

Uncategorized

monday musings

img_2774

I hope that you started your day with a latte like the one above.  Don’t you feel smarter and healthier?

Thinking about the connection of African Food and American Food and reading this.

Making injera is hard for me and I’ve been trying my darndest to figure out it out!  I think of Injera as Ethiopian but I read here that it’s “Always present during mealtime, in countries like Ethiopia, Eritrea, Somalia, Yemen, Djibouti and Sudan with each country having it’s own variation.” Woah! This is good to know. So far, it’s been quite the failure to me.

I’m obsessed with this this youtube channel and this one in particular is my favorite. The music, the camera angle and light.  It’s like cooking ed plus asmr all in one. I just love them! Oh and how about this one. The perfect combination of Swahili, Pilau, and ASMR.

I’ve been thinking about where I’d like to travel in my kitchen this week and what would be good enough to share with you. My friend introduced me to the most tasty Korean lettuce wraps with all the banchan. And don’t think I’m cool enough to know to just always remember that word.  I’m always having to google “name of Korean side dishes”.