Comfort food, Savory, Sides

Perfect Pee-wee Potatoes

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Alright, I did not come up with the name.  The sack of potatoes actually had these tiny potatoes labeled as “pee-wee”.  I can not take credit for the cute name, but I certainly fell for the marketing ploy in the store !!!

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This recipe is a no-brainer, but I have learned that it is easy to mess it up.  So after a few trials,  I believe I have come up with the perfect recipe for roasted potatoes

Ingredients:

2 cups of the tiny potatoes, sliced length-wise

2 Tbsp of olive oil

3/4 tsp of salt

1/4 tsp of pepper

1 Tbsp of fresh chopped parsley (you can omit this)

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Method:

Preheat oven to 400F

Slice the potatoes lengthwise.  Mix them with salt, pepper and olive oil.

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Take a dark metal pan–this is important, you need good heat conduction and line it with tin foil.

Empty the potatoes on to the lined baking sheet along with every last little bit of the oil-salt-pepper mixture.  You will need the oil for the potatoes to get golden and crispy.

Arrange the potatoes cut-side down–this step is important.  You want the cut-side to turn golden brown. Dumping the potatoes in a pile (like I used in the past) will steam the potatoes and only a few pieces will crisp up.  You will note in the picture below, I accidentally started adding the parsley.  I had to stop myself, not that it would ruin the potatoes, it’s just that fresh parsley tastes better as a garnish.

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Bake for 15 minutes.  After 15 minutes, the potatoes will be tender but they will not be browned.  At this point, you can continue to roast the potatoes for an additional 10 minutes at 400F.  For my particular oven/sheet pan combination, I found that reducing the temperature to 375F and cooking the potatoes for an additional 15 minutes is ideal.

At the end of the cook-time, pull the potatoes out and let them rest for a  full minute.  This will make it easier for you to lift the potatoes off of the tin foil.

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Sprinkle with parsley (and additional salt if you want some more) and serve.  These are wonderful as finger food appetizers, but they taste best with a nice piece of juicy steak!

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Classics, Comfort food, Dinner, Meat

Steak and Potatoes

This is my super speedy weeknight steak dinner.  ready in  hr.   Marinade a 1.5lbs  round bottom roast or skirt steak with 1/4 cup Worcestershire sauce, 1/4 cup red wine, salt and pepper to taste, 1/2 Tbsp of whole mustard seeds and 3-4 springs of rosmary.  Let the meat marinade at room temperature for 30 mins.

In the meantime, cut up potatoes ( I love red bliss) and put in a shallow pot.  Cover with chicken stock, salt (to taste, some stocks can be very salty), whole peppercorns and some more rosemary.

After 30mins, heat 1tbsp of olive oil in a cast iron skillet and saute 2 sliced shallots and 5-6 springs of thyme.    

Once the shallots become tender, add the steak and the marinade into the skillet.  Sear on each side till desired done-ness.  I like my steak medium rare.  

In the meantime, check the potatoes and if they are done, drain the potatoes and plate them. 

Allow the steak to rest responsibly, about 10-15mins.  

Add a little bit of chicken stock or red wine, to the bottom of the skillet to deglaze the pan and create a quick pan sauce.    

Slice steak.  Plate steak.  Devour !  

Classics, Comfort food, Poultry

Celebrating 1000 followers!!

A while ago this blog hit a milestone of 1000 followers ! Never in my wildest dreams did I see that happening, so thank you to all those have been a part of this flavor quest ! As a celebration, the initial plan was to go out for a nice dinner and update you all about the adventure. But instead I decided to challenge the boy and asked him to make me dinner instead ! The only rule was that he could not prepare something that we have made before ! So he decided to make a wonderful lemon rosemary roast chicken with potatoes and Brussels sprouts. Here are some pictures from the cooking event ,

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Classics, Comfort food

Corned Beef and Cabbage

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  • 2 celery stalks, cut into 3-inch pieces
  • 3 carrots, cut into 3-inch pieces
  • 1 small yellow onion, cut into 1-inch wedges (root end eft intact)
  • 1/2 pound small red potatoes, halved if over 21/2      inches long
  • 6 sprigs thyme
  • 1 beef brisket (about 3 pounds)
  • McCormick’s Pickling spice–about 4tbsp.
  • 1/2 head Savoy cabbage or 3/4 head common green cabbage, cut into 1 1/2-inch wedges
  • For serving: whole grain mustard

Procedure:

1. In a 5- to 6-quart slow cooker, place celery, carrots, onion, potatoes and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to cover meat (4 to 6 cups).

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2. Cover and cook on high until corned beef is tender, 41/4 hours (or 81/2 hours on low).

3. Arrange cabbage over corned beef, cover and continue cooking until cabbage is tender, about 45 minutes (or 11/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables and cooking liquid. Serve whole grain mustard as an optional condiment.

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