Next Up: Not Quite Chicken Cordon Bleu
I Married for Love, Not Cookies
As most of you know, Michele is my lovely and talented wife, and as I joke about in the original post, this would still be my favorite chocolate cookie, even if I weren’t legally bound by marriage to say so. I hope you enjoy this very chocolately blast from the past, and stay tuned for what I hope will have many of you yelling, “Whoopie!”
I Married for Love, Not Cookies
As most of you know, Michele is my lovely and talented wife, and as I joke about in the original post, this would still be my favorite chocolate cookie, even if I weren’t legally bound by marriage to say so. I hope you enjoy this very chocolately blast from the past, and stay tuned for what I hope will have many of you yelling, “Whoopie!”
Patatas Bravas – Fierce Up Your Fries
As advertised, these are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition.
As long as you boil them first, fry crisp, and season earnestly, the rest is open to wild experimentation. I’ve used all sort of blanching liquids, spice blends, and sauces, and never been disappointed.
As long as you boil them first, fry crisp, and season earnestly, the rest is open to wild experimentation. I’ve used all sort of blanching liquids, spice blends, and sauces, and never been disappointed.
My control around food is generally decent, but I am no match for a plate of these. Once you start with the toothpick, you’ll be impaling and eating potatoes until they’re gone. If you are making these for a group, just do in batches and keep warm in the oven until you have enough. Just don’t salt until the last second, or they can get soggy. I hope you give these a try soon. Enjoy!
Ingredients for 4 portions:
2 pounds russet potatoes
For the boiling liquid:
2 quarts cold water
1 tbsp salt
1 tsp smoked paprika
1 tsp cumin
2 bay leaves
For the sauce:
1 cup mayonnaise
garlic to taste
pinch of salt
pinch of salt
1 tsp tomato paste
1-2 tbsp sherry vinegar
1/2 tsp smoked paprika
1/4 tsp chipotle powder
cayenne to taste
For the spice blend (makes lots extra):
2 tbsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp chipotle powder
Patatas Bravas – Fierce Up Your Fries
As advertised, these are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition.
As long as you boil them first, fry crisp, and season earnestly, the rest is open to wild experimentation. I’ve used all sort of blanching liquids, spice blends, and sauces, and never been disappointed.
As long as you boil them first, fry crisp, and season earnestly, the rest is open to wild experimentation. I’ve used all sort of blanching liquids, spice blends, and sauces, and never been disappointed.
My control around food is generally decent, but I am no match for a plate of these. Once you start with the toothpick, you’ll be impaling and eating potatoes until they’re gone. If you are making these for a group, just do in batches and keep warm in the oven until you have enough. Just don’t salt until the last second, or they can get soggy. I hope you give these a try soon. Enjoy!
Ingredients for 4 portions:
2 pounds russet potatoes
For the boiling liquid:
2 quarts cold water
1 tbsp salt
1 tsp smoked paprika
1 tsp cumin
2 bay leaves
For the sauce:
1 cup mayonnaise
garlic to taste
pinch of salt
pinch of salt
1 tsp tomato paste
1-2 tbsp sherry vinegar
1/2 tsp smoked paprika
1/4 tsp chipotle powder
cayenne to taste
For the spice blend (makes lots extra):
2 tbsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp chipotle powder
chopped parsley
Swedish Meatballs and the Most Under Appreciated Celebrity Chef Ever
His frenetic energy and charisma makes Gordon Ramsey seem like a shrinking violet by comparison. His technique surpasses Emeril's on every level, and if we’re just talking catch phrases, how can you even begin to compare “Yummo” to “Bork, Bork, Bork?”
Some use the excuse that he wasn’t actually real, that he was just a bunch of stained, smelly fabric, wrapped around some dude’s hairy forearm. Well, that may be true, but it goes beyond that. I believe there’s been a systematic discrimination against Swedish chefs, which has made advancing upward impossible. I call it the ice ceiling.
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| Do NOT forget the Lingonberry jam! |
Not paying attention, I picked up a package of ground pork that turned out to be 95% lean. The horror. I might as well have used tofu. Nonetheless, I loved the flavor, but implore you to use regular ground beef, and ground pork with a 75/25 lean-to-fat ratio. Do that, and you’ll be enjoying a plate of meatballs even the world's most under appreciated celebrity chef would love. Enjoy!
Ingredients for 4 large portions:
For the meatballs:
2 tbsp butter
1/2 yellow onion, finely chopped
1/4 cup milk
2 large eggs
1/3 cup plain bread crumbs
3/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/2 teaspoon fine salt
pinch of cayenne
1 pound ground chuck
1 pound ground pork
*Note: you can always cook a little piece to taste for salt, and adjust from there.
Brown meatballs in 425 degrees F. oven for about 20-25 minutes.
For the sauce:
2 tbsp butter
3 tbsp all-purpose flour
3 1/4 cups beef broth
1/2 cup heavy cream
1/2 tsp sugar
1/4 tsp Worcestershire sauce
