Posts tagged ‘shallots’

October 30, 2011

Crispy Potatoes

Crispy potatoes are simple and delicious.  They’re made in the oven, but the serious amount of oil involved takes these far away from the semi-healthy category of oven fries (and into a category of incredibly delicious).

I started with 2 medium-sized red potatoes, 2 shallots, and 4 cloves of garlic.

garlic clove on wooden cutting board, partly peeled

 

 

 

 

 

 

 

 

Shallot sliced thinly, resting on cutting board with knife

 

 

 

 

 

 

 

Pour some olive oil into the pan and place the thinly-sliced potatoes into a single layer.  Wait about 5 minutes before putting in the oven – this allows the oil to soak into the potatoes a bit more.

 

 

 

 

 

 

 

Baking time was about 40 minutes in a 375 degree oven, stirring frequently.

 

 

 

 

 

 

 

Scrambled eggs and chipotle sauce are welcome additions.  Plain old hot sauce is great on these potatoes, as is nearly any sauce you might enjoy dipping french fries into (honey mustard, ketchup and mayo, etc.).

April 20, 2011

Veggies and What A Closet-Dweller Did With Them

When it’s a thundery April night and one is suffering the effects of over-indulgence, be it chemical or emotional, there’s only one way to woman up and fly right. (And I dare you to listen to this song, sober or otherwise, and not end up feeling like you’ve overdone it)

So, now that you’re suffused in the light glow of melancholy, here’s what to do: eat a bowl of virtue. Specifically, eat a huge bowl of kale. “But closet-dweller!” I can hear you say, your voice small and muffled by ions and tubes and pictures of cats (that’s what the internet is made of, right?)

“I thought you were one of us! The great unwashed and unrighteous legions of lazy vegetarians who eat kale with a sense of dull, anhedonic, puritan purpose, much like a tethered cow sullenly chewing its cud!”

And I say to you, fear not. For I have tried kale anew. I have doused it in warm olive oil and balsamic and garlic. And lo, it is good. It also tastes extra tasty cause I got the idea from a farmer at the farmer’s market, where I went and handed over money for vegetables and did not even cry, not even once, not even alone in the parking lot.

So, do what I did, and chop all this stuff that’s in the conveniently placed photograph up (not the kale, wash that and put it in a bowl. And really wash it if you give the farmer’s market your custom, or you could inadvertently eat some bugs you’ve just killed in hot oil and have to turn your back on your whole way of life). Put it all in a pan except the kale, with lots of oil, more than is appropriate. Put salt and pepper in there, and a splash or two of balsamic. Then, when everything is soft and fragrant and smelling of righteousness and vitamins, pour it over the raw kale, and let it sit while you check your email or pick the lint out of your bellybutton (or both, who am I to limit you?) Then eat that beautiful big bowl of greens, and you’ll feel a little better.

Righteous Ingredients

Bowl of Virtue

And if you don’t, heat up a big bowl of pasta and cheese and go to town. I won’t tell.

April 5, 2011

Potato Dill Soup: A Photo Memoir

Chop 1 shallot.

 

Finely chop 5-6 small carrots. Ours are mostly yellow carrots-hence the color.

Cut one head of garlic into medium chunks.

Cook the shallot, carrots, and garlic in three tablespoons of butter until the shallots start to soften.

Meanwhile, chop 5-6 medium potatoes into small chunks.

Once the shallots are starting to soften, add the potatoes and stir until everything is coated in butter. Cook for 4-5 minutes.

Add 6 cups of veggie stock and a healthy smattering of dried parsley and thyme. Cook until the potatoes are soft.

 

Add 1 cup milk

 

and about three tablespoons fresh dill. We froze fresh dill last fall and it has been a life-saver-just wash, dry, and chop it, then pop the dill in a freezer bag and you are good to go.

 

Now you add the dumplings. We'll post this recipe later, but here's what you do now: make the dumpling/biscuits into balls about an inch in diameter and drop them into the soup so that none are touching. Sprinkle a little more dill on top.

 

Cover your soup pot and put the whole thing in the oven. Bake at 425 for 15-20 minutes.

 

You have awesome, delicious, potato dill soup with yummy dumplings. Eat with or without cheese.