Archives for February 2010

Salt Crusted Potatoes

I have seen the whole salt-crusting thing done with fish…done with meat etc. But I have never seen it done with potatoes. So when I came up with the idea the other night I thought I was a genius. But then there is this new thing called Google. You heard of it? It is a […]

Banana Waffles

We do breakfast for dinner ALOT at my house! At least once a week. One might call it lazy, but I call it damn good. Breakfast during the week consists of a grab and go Slim Fast out the door and that is about it. Seriously, who has time on the weekdays to make a […]

Parmesan Orzo

Sorry I am not dazzling you with something fancy and sweet and gooey and chewy. I would like to say I am watching my weight, but the only thing I was watching today was the HALF a bag of chocolate chips that I shoved in my mouth. And no, I can’t use the excuse that […]

Cranberry Walnut Tart

Oh wow..look at me, I am posting a recipe! I bet y’all thought I forgot how to cook. There has just been so many exciting things going on in my life, I hope you guys haven’t minded me sharing them with you via my silly videos! (Oh, and I am on HSN again on Wed. […]

ps_menu_class_0

Salt Crusted Potatoes


I have seen the whole salt-crusting thing done with fish…done with meat etc. But I have never seen it done with potatoes. So when I came up with the idea the other night I thought I was a genius. But then there is this new thing called Google. You heard of it? It is a useful little tool on the world wide web that seems to know all the answers. If you don’t want all of your hopes and dreams crushed about having a novel idea, then I do not recommend using the new found Google thing. Obviously (according to Mr. Google) salt-crusted potatoes is nothing new. Well hell, apparently I am not a genius after all.

Wait A second..something doesn’t look right…ahhh there..tossed in butter. Allllll better now!

These are amazingly delicious little spuds. Soooooo tender and fluffy!
salt_crusted_potatoes
Salt-Crusted Potatoes
1 1/2 pounds Baby Potatoes
3 cups Kosher Salt
3 egg Whites
1 1/2 Tbsp Rosemary
1/2 Tbsp Thyme
1 Tbsp Whole Peppercorns
6 garlic cloves, peeled
4 Tbsp Butter, melted
Preheat oven to 400.
In a large bowl mix together salt,rosemary,thyme and peppercorns. Add egg whites and mix thoroughly.
In a 2 3/4 qt or other smaller baking dish, add the potatoes and garlic.
Dump the salt over the potatoes and pat firmly down. Make sure all of the potatoes are covered.
Bake uncovered for 1 hour.
The salt crust will be very hard. Use and ice pick and a hammer to break through it. Dig out the potatoes and dust off any excess salt.
Toss the potatoes in the melted butter to make them happy!

Banana Waffles

banana_waffles
banana_waffles
We do breakfast for dinner ALOT at my house! At least once a week. One might call it lazy, but I call it damn good. Breakfast during the week consists of a grab and go Slim Fast out the door and that is about it. Seriously, who has time on the weekdays to make a fancy homemade breakfast? Certainly not here. So I go all out for dinner..or should I say “Breakfast for Dinner”.

Now I know I claim not to be a food snob, but the boxed pancake/waffle mix will just NOT do for me. Truly, there is nothing better than a homemade pancake or waffle. Trust me on this one.
It takes just 2 extra minutes to measure out the ingredients, but it is well worth it.
You have kids? Make an extra batch of waffles or pancakes, freeze them(with sheets of wax paper in between each one) and then you can pull them out of the freezer in the a.m. and they can have homemade waffles everyday! You do know there is an Eggo shortage, right? Whaaaaa? I am serious, read about it here.
And I also recommend a good waffle iron..this one rocks my world!!!
Shield your eyes from the 2 sticks of melted butter. But think of it this way, all the butter is baked in, so you don’t have to put it on after the waffle is done. So you see, it is totally acceptable.
New dates for HSN– Monday Feb 22 at 5 am and 5 pm
Tuesday Mar 2nd 1am(yes am) and 8 pm
Selling this AWESOME Nordic Ware Brownie Bites Pan
BANANA BREAD WAFFLES
1 3/4 cups Flour
2 tsp Baking Powder
1 1/2 tbsp Sugar
1/2 tsp Salt
1/4 tsp Baking Soda
1 Tbsp Cinnamon
1 pinch of Freshly Grated Nutmeg
3 Eggs
2 sticks Butter, melted
1 1/2 cups Buttermilk
1/2 tbsp Vanilla
3 Ripe Bananas, chopped
1/2 cup Pecans, toasted and chopped
In a large bowl whisk first 7 ingredients together.
In a small bowl mix eggs, butter, buttermilk and vanilla. Add in bananas
Add the wet ingredients into the dry ingredients and stir..but don’t over stir. It is good to have lumps. Fold in the pecans.
Cook according to your waffle iron directions.
Top with sliced bananas and chopped pecans if desired!

Parmesan Orzo

Sorry I am not dazzling you with something fancy and sweet and gooey and chewy. I would like to say I am watching my weight, but the only thing I was watching today was the HALF a bag of chocolate chips that I shoved in my mouth. And no, I can’t use the excuse that they were healthy dark chocolate, full of anti-oxidants. Nooooo, they were Ghirardelli milk chocolate chocolate chips.!!! When I am PMS’ing, my cravings take over me like some sort of monster(and not the cute furry little monster variety). And don’t you even try to interfere with my eating binge or you might leave with 4 less fingers! I have to watch what I eat all month long because of the damage I do in just one week. Am I alone in my PMS eating issues? Is anyone else a slave to their cravings just prior to Aunt Red visiting?

So needless to say, I got my chocolate fix today, so I am giving you a simple side dish.
One that my whole family devours when I make it.
If you are anything like me.. you struggle in the side dish department. It gets sooo monotonous.
Geen beans, corn, potatoes..blah blah blah..yada-yada-yada.
Back in the day, I used to think Orzo was rice (hangs head in shame). Any 18 year old would look at it and think it was rice..right? Its pasta people..PASTA.
PARMESAN ORZO
Recipe by The Hungry Housewife
3 Tbsp butter
8 oz Orzo
1 Clove garlic, minced
1 1/2 cups chicken stock
1/2 cup White Wine
1/2 cups Parmesan-Reggiano Cheese
2 Tbsp Fresh Parsley, chopped
Salt and Pepper
Melt butter in a pot with a lid over medium heat.
Add orzo and cook until some of the pieces turn golden brown.
Add garlic and cook for an additional one minute.
Add chicken stock and wine, bring to a boil.
Reduce heat, cover and simmer for 10 minutes. Stirring occasionally.
Remove from heat and stir in cheese, parsley, salt and pepper.

Cranberry Walnut Tart

cranberry_walnut_tartOh wow..look at me, I am posting a recipe! I bet y’all thought I forgot how to cook. There has just been so many exciting things going on in my life, I hope you guys haven’t minded me sharing them with you via my silly videos! (Oh, and I am on HSN again on Wed. Feb 10th between 6 and 7 pm , with an adorable Nordic Ware Brownie Bites Pan)
tartI made this heavenly little tart for Christmas…yes you heard me, Christmas. Ahh, cut me some slack I have been SUPER busy! Everyone was ohhh’ing and ahhh’ing over this. My husband said it was his favorite thing I have ever made. He about had a heart attack when I told my Mom I was leaving the leftovers with her.
This little gem was sweet but not too sweet. The recipe called for Corn Syrup. But I prefer to use Lyles Golden Syrup(you can find it in British Grocery Stores or on line). Corn syrup is too Corn Syrup-y for me!!! lol

If you want to impress you guests and are tired of the same ol same ol desserts, MAKE THIS!!
CRANBERRY WALNUT TART
Epicurious

CRANBERRY WALNUT TART
Epicurious

SWEET PASTRY DOUGH
1 1/3 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 1/2 tablespoons ice water
Whisk together flour, sugar, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Beat together yolk and water with a fork and stir into flour mixture until combined well.

Gently knead mixture in bowl with floured hands just until a dough forms. Turn out dough onto a lightly floured surface and knead gently 4 or 5 times more. Form dough into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, at least 1 hour

TART

3 large eggs
2/3 cup packed dark brown sugar
2/3 cup light corn syrup
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/2 teaspoon salt
1 teaspoon vanilla
1 1/4 cups chopped fresh or frozen cranberries (7 oz; thawed if frozen)
1 cup chopped walnuts (1/4 pound)(TOASTED)

Special equipment: a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom; pie weights or raw rice
Make shell:
Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.

Put oven rack in lower third of oven and preheat oven to 425°F. Line shell with foil and fill with pie weights.

Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.

Make filling:
Move oven rack to middle position and reduce oven temperature to 350°F.

Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.

Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.