A Cook & Garden, Together In The Pacific Northwest
This quite possibly could be one of the easiest recipes I have ever made, but it never ceases to amaze me and anybody I serve it to. Why? Simple. It tastes incredible, and – it has only one ingredient, which happens to be cheese. It’s really hard to find a cheese hater out there, and even more difficult to find a melted cheese hater. Grate it, bake it, eat it, share some, then hide the rest for yourself.
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Have you joined the hasselback potato craze yet? I feel as if I am late to that particular party but have finally joined in on the fun. A hasselback potato is just a potato that has been very thinly sliced about 2/3 of the way down, all the way across, then roasted. The slices open up during roasting, kind of like the petals of a flower. This equals to a crispy crust and soft interior, looking quite handsome and tasting as good as they look. You can add whatever you like to the potato tops, and in this case I thought we’d go for some fresh rosemary and a cheese blend of Machengo and Provolone. They are quick and easy to make, and look like they take a whole lot more effort than they do, which is a big win-win in my book. Check out the recipe below and I’ll show you how it’s done.
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I, for one, felt the need to lay off the holiday stuffing of myself for a while. This does not mean that I am willing to give up food that is good for me, looks better than good enough to eat, and that has a few little indulgences thrown in for good measure. Here we have a big variety of winter vegetables that have been either steamed or roasted (and in some cases both), then heaped up on a platter and topped with plenty of sweet & salty candied walnuts. The whole works is then drizzled generously with a glaze made with butter, maple syrup and balsamic vinegar. This is coincidentally the same mixture that is used to candy the walnuts, so we happily cut down on some effort there. The result: a beautiful, healthy, and just a tad bit sinful way to jump on the new year. And before you say anything – yes, I have gone overboard with the variety of vegetables here and don’t expect many people in their right mind to do the same, but this can give you many options to think about. How about choosing just one, maybe two, or maybe even three? The variety of tastes and colors can do nothing but make your day a happier, and healthier one. You can think about it this way…the more vegetables you use, the more candied walnuts and buttery glaze you get…I like to operate under those types of principles.
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Do you have a crowd to feed this 4th of July? Me too. It is tradition in our family that I make the potato salad, and that I make enough for a ton of people so everybody can take some home. This was also one of my dad’s favorite dishes, and since the 4th of July was his favorite holiday, he has been on my mind a lot lately.
I miss my dad. Every single day. He was a prince among men, disguised in a rumpled shirt, reading glasses covered with paint splatters, bits of sawdust and motor oil, and a baseball cap that looked like it had been run over several times.
My dad put training wheels on my first bicycle, and bought me a pony when I was too little for a big horse. He bought my first car, a three speed, 1965 Mustang that had seen much better days. Then he took his life into own his hands and taught me how to drive it. He helped buy my first house, and spent an entire year fixing it up. We fought like cats and dogs during that year, since we each had a different perspective on how the place should look. He favored white, black, and red. I despised them. One day, I was painting the dining room ceiling a vivid rose color (looking back, it was hideous and I eventually did it over in another color). Grandpa Bob walked in, saw what I was doing, and had a fit. Then he stomped out and slammed the door. Thirty minutes later he came back with two giant ice cream cones. That is how the year progressed. We went through a lot of ice cream, and he never gave up on me.
Our dad loved every single moment of his life, had an amazing sense of observational humor, and could sell you the Brooklyn Bridge even if you already had one. He loved to eat, and this Potato Salad was always one of his favorites. He would always ask for seconds, but would caution, “Just a little spoonful. I’m delicate, you know”. Happy 4th of July, Grandpa Bob. I love you. …now let’s get going on this recipe!
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Here’s an easy side dish I developed pretty much by accident due to the fact that I stepped away from the stovetop while attempting an orzo risotto recipe. Orzo is a little pasta shape that looks a lot like big grains of rice. When I returned to the stove, I saw that the orzo was super toasted, and there was no way that was going to cooperate into giving off its starch to becoming a creamy risotto. “Rats”, I thought, but then decided just to go with it and see what happened. The result was this happy surprise. Toasting the orzo until just a tad past golden brown gave it a nutty, more developed flavor, and didn’t make the pasta clump up – not one bit. The addition of some wine, then chicken broth, further popped up the flavor. But being one who can’t leave well enough alone, I grabbed a couple of handfuls of baby spinach and tossed them in until just softened, then finished the whole business with some crumbled feta cheese, toasted pine nuts, and roasted garlic. Yowza.
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Happy Thanksgiving everyone! Here is our holiday gift to you – a Root Vegetable Gratin brimming with yukon gold potatoes, jewel-toned sweet potatoes, and big slices of celery root. It’s rich, creamy, cheesy and colorful, brimming with fresh thyme and covered in a Carrot Butter that is so silky that you’ll make it again and again. Even your uncle Frank who hates vegetables of all kinds and is especially suspicious of any orange food will become a believer. Come on along and we’ll show you just how easy this is….
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My great-niece, Claire Helen, is 16 months old and has three molars coming in. This is making her hostile. The other day, because she was feeling hostile, she decided to go on a day-long hunger strike. Nothing her mom tried could get her to eat. Finally, in desperation, she tried the ultimate temptation of Claire’s favorite supper – spaghetti. Claire Helen took one look at the dish in front of her, picked it up, and heaved it across the room. In a lot of ways, I’ve just got to admire that because that is exactly how I feel when I usually see a plate of black beans and rice. It’s a nutritional powerhouse, and the combination of beans and rice make it a ‘complete’ protein, but when I look at it there is an overwhelming desire to chuck it out the nearest window because it is usually so unappetizing to look at. There had to be a better way — and I think we’ve found it. The jasmine rice is scented with cumin and arranged around the outside of the bowl. Inside you’ll find black beans, but these guys have been marinated in a thick vinaigrette of lime juice and mango. Toss in some diced mango, drizzle the whole works with more of that silky vinaigrette, and add cilantro oil if you’re in the mood. How about roasting some pumpkin seeds for garnish? I’ll show you how to do it all, and you won’t believe how easy it it. Let’s jump on over to the blog so you can see for yourself, but first, here is a look at Claire Helen on a ‘just got out of my first pigtails and liking my spaghetti’ day.
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Funky. Pretty. And a nice break from an everyday Potato Salad. This guy is full of just-tender steamed purple potatoes, fresh oregano, sliced Castelvetrano olives, feta cheese and super-easy to make pickled red onions. Let’s not forget the edible flowers if you happen to have any hanging around. Top it all off with a lemony, mustardy vinaigrette and you’re in business. How about we jump right on into the blog and get this party started?
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This is a recipe I literally beg my Sis to make. I was so happy to watch her put this together because I’d never been able to master the perfect combination she always achieves of some beans silky smooth, while others remain with most of their ‘bean-ness’ in tact. Now I know…. These guys are rich and satisfying, and as comfortable as a side dish with a plate of enchiladas as they are sprinkled with cheese and waiting for you to dip a salty tortilla chip right in. This is a photo of the work in progress, but keep on reading and I’ll show you just how easy it is to make…
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Here’s another on of my Sissy’s recipes. At the risk of sounding like a broken record, you’ll never go back after tasting her version of Spanish Rice. This is the farthest thing in the world from the bright red, either sticky or too dry rice you get at many restaurants. Her secret? She uses basmati rice for starters, and uses a very light hand with the tomato flavors. She has some other tricks up her sleeve as well, and her rice turns out light, full of flavor, and deliciously moist. Tricia and I snuck up on her in the kitchen so we could find out her secrets, so come on along and I’ll share them with you…
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