Roasted Potatoes

If I haven’t mentioned it, I LOVE roasted potatoes. In fact, even though we’re having corn on the cob for supper tonight, I think I’m going to make some. They’re just SO delicious. And…you all had better thank google chrome for keeping a searchable log of all the websites Charlie and I have visited since Sunday because otherwise the link to this would be lost forever.

Are you thanking them?
Here’s the link:
Granted, I could have just told you because they’re really easy…but…it wouldn’t be the same.
By the way, it says it’s optional to score the sides of the boiled potatoes before coating them with oil and baking. I have both times I’ve made them. Which means, I do like them done that way…and I don’t know how they work if you don’t.

Dinner with My Parents

Saturday my parents came to visit. It’s been a while since they’ve been down and I wanted to make something nice…plus, I was dying to try out a couple new recipes. Sorry it’s been so long since the last post, food budget has been tightened recently, and that coupled with my tendency to go over whatever budget we have has toned down my experimenting. Anyway, for the visit I made hamburgers, roasted potatoes, Almond-Tumeric Potatoes, Three Pea Toss, and the Apple Kuchen for dessert. As we’ve already seen the roasted potatoes and the Apple Kuchen…and hamburgers just aren’t that exciting, the pictures here are only of the Almond-Tumeric Potatoes and the Three Pea Toss.

Recipes can be found in THE BOOK pages 263 and 289-290.

Grandma’s steak and roasted rosemary potatoes

Sadly, you will not be reading the recipe for this steak. It is one of the most delicious things I have ever eaten, but it is a family secret. If every you come to visit us, it is possible you will get to try it… If you’re lucky. As for the potatoes, well, they’re the same as usual. Oh, and broccoli! I just made this one up.

Fresh Cilantro
Grapeseed Oil
Black Pepper
Cayenne Pepper
Lemon Juice
~ Pour a bit of oil in the bottom of a frying pan. Slice a clove of garlic and add that to the oil. Sprinkle some cayenne and black pepper. Fry for a short period.
~ As soon as you can smell the garlic, add the broccoli and fresh chopped cilantro. Squeeze some lemon juice over while it’s frying.
~ Remove from heat when the broccoli is bright green and serve.

Waffles with Hashbrowns and Poached Eggs

For our wedding, we received a Barnyard Waffler. It’s fantastic. It has the shapes of a barn, a chicken, a cow and a pig. We LOVE it. I forgot to get bacon at the store on our last trip which was very sad. We were both looking forward to it. It was best not to go get some then before this meal, because, well, I have a tendency to go over our grocery budget… So, I wanted to make something more exciting than JUST waffles. So I thought about it. We like to go to Cafe Hollander. And they have this Guinness Waffle. I can’t remember what’s all in/on it, but I know it involves potatoes of some sort, so I asked Charlie if he’d like some hashbrowns on his waffle. And a poached egg. He thought it sounded great. So this is what we ended up with.


Baked Potato Eggs

This idea originated I believe while Charlie was reading the James Bond novels. I can’t be too sure. From time to time we do end up experimenting with an idea from a book we’re reading. (The previous attempt was before this time and involved Welsh Rarebit.) Anyway, this type of meal was mentioned, so we researched it and tried it out. I hear it’s quite delicious.

Parmesan Cheese
Bake the potatoes until just fork tender. Take potatoes out of the oven. Cut in half. Scoop the insides into a bowl. Combine with butter and Parmesan cheese. Scoop the insides back into the skins of the potatoes. Place them on a sheet pan. Make a dip in the middle and break an egg into the dip. (I have not found potatoes large enough yet to accommodate one egg on each side. So for now, I simply attempt to get the yolk on one side and the white mostly on the other.) Bake again for another 10 or so minutes. The yolk will get slightly firm on the top, but is still nice in the center. Judge done-ness by the egg whites.

Lemon-Garlic Roast Salmon on New Potatoes

I am not adventurous in my food choices. My husband frequently describes me as the pickiest adult eater he’s ever known. Therefore, my love for cooking may seem strange. I suppose it is.

I discovered that salmon was edible on a different trip to my in-laws. I don’t recall the specific occasion, but Harry made this incredible meal of salmon grilled on a cedar plank. Oh me, Oh my! I was converted. Perhaps not to the cause of all fish…but at least well cooked salmon. So, upon my bedtime readings of THE BOOK (I think I will take to calling it that. For the time being, it has become my cooking Bible), I came across Lemon-Garlic Roast Salmon on New Potatoes. One of the first checks for a recipe (as far as filling my belly goes) is the title. Would I consider eating everything listed? Lemon? Check! Garlic? Check! Salmon? Check! Potatoes? Check! Great! A new recipe to try. It was definitely worth it.
(When I can I will share the link to the recipe, however, some of these are straight out of the book. When those occasions arise, I will simply list the page numbers.)
Lemon-Garlic Roast Salmon on New Potatoes
Pages 220-221
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