Its about time!

So, it occurred to me today that I have not made perhaps the most important dish ever before. Tater Tots! In honor of my buddy, I made adult tater tots tonight and boy were they delish! I have copied the recipe I adapted from Chef Kennedy's recipe at Eight Wine Bar in Toronto. You can see the original by following the link, I have posted the recipe with my changes.

Disclaimer: This is not an quick and easy recipe. Its labor intensive, but its delicious. It also makes enough that you can freeze several servings for later use (just pop em in the oven).

I didn't photograph all of the ingredients, cause there were a lot for this one.

ADULT TATER TOTS
• 5 medium red potatoes, boiled and then pureed
• 1.5 cups shredded white cheddar
• 4 tbsp melted butter
• ¼cup half and half
• 1½ tsp salt
• 1/2 tsp white pepper
• 1/2 tsp fresh ground nutmeg
• 2 cups Panko bread crumbs
• 1 cup all-purpose flour
• 2 eggs, beaten
• ¼ cup 2% milk

1. While the potatoes are cooking, mix together the cheese, salt and pepper, butter, nutmeg and half and half.
once the potatoes are cooked, use a blender to puree them. (I thought this made them to smooth, next time I will use a ricer instead).
2. Add warm potato puree to the cheddar mixture. Mix together until smooth. I cannot stress this enough, do NOT taste this. If you do, you won't want to go through the rest of the process to make tater tots. instead you will stand over the bowl and eat it with a spoon hoping your husband won't notice (not that I would know from experience or anything).



Put mixture in a ziplock bag. Seal it, and cut off a small corner of the bag.


Pipe long cylindrical logs onto a parchment-lined baking sheet,

freeze for about 10 minutes.
When set, cut into 2" pieces and begin breading process.
3. Dip potato pieces, first, in the flour, then in the egg-and-milk mixture and, finally, in the Panko.
Deep-fry in vegetable oil at 350°F for two minutes, or until golden brown.
Drain, and try not to eat them all at once. As you can see, its important not to be a perfectionist when it comes to shape :)

What herb is this???

I was out front innocently collecting my herbs for some minestrone, and I came upon this,
at which point I yelled, "what the F*$&$& is this?" I'm sure my neighbors love me. Lets just say, I didn't collect the sage leaf he (or she) is perched on. Anyone know what the hell this is?

Bubble up Pizza

carey was nice enough to send me a recipe from her private collection. We tried it out last night. Very few incredients, very simple to make, and really tasty! I must confess craig was not a big fan. I didn't cook the onions enough for him, so they were a little crunchy, and I omitted the meat. I only added spinach, no other veggies cause I didn't have any on hand that craig would eat (though I do have a lot of squash, cucumbers, radishes, beets, potatoes). I made a few other adjustments to the recipe including using fresh herbs instead of dried.

The ingredients.

1 pound ground turkey, ground beef, or BOCA "meat" crumbles

1 medium onion, chopped
1 16 ounce can tomato sauce

1/2 tsp dried basil

3 cloves garlic, minced
1 tsp Italian seasoning
1 15 ounce refrigerated buttermilk biscuits, uncooked and quartered
1 1/4 cup shredded mozzarella cheese
your choice of veggies (Carey likes to use spinach, black olives, and mushrooms)

Instructions

1. Pre-heat oven to 350 degrees.
2. In skillet, brown meat over medium heat, stirring to crumble. Stir in onion, tomato sauce, basil, garlic, and Italian seasoning.

3. Add veggies and quartered biscuit dough. Stir gently until biscuits are covered with sauce.


4. Spoon mixture into a 9x13 baking dish coated with cooking spray.


5. Bake for 25 minutes. Sprinkle with cheese and bake another 10 minutes or until biscuits are done.
6. Let stand five minutes before serving. Serves 8.

Thanks Carey!!

I can has meatball?

I meant to blog about this a few days ago, but boy does time get away from you sometimes!
So, I went downstairs to feed the kitties a few mornings ago, and as I was leaving the kitchen, I happened upon this delightful surprise.

notice the sauce mark where the meatball hit the floor and bounced.

I stared in awe for a few seconds. Tater got curious.


Seriously C, didn't cha notice?

composting

Lucky for us, a couple started a small business in our area doing composting. They bring you a bucket, you fill it up and they pick it up a week later. They leave a cleaan bucket for you to fill for the next week. At the end of the month, they bring you a bag of compost soil. I love it! We haven't gotten our bag yet, but I feel so much better throwing food away that has spoiled. It is small enough to keep under the sink, and it doesn't smell bad. I just think it is such a fabulous idea, especially for people who want to be eco-conscious, but are lazy.
And fyi, strawberries liquify in a matter of days.

baked eggs

So when carey said she was looking for quick, easy and cheap recipes, I immediately thought of this one I made a few weeks ago when my parents were here (though I only made it for myself since it was like midnight and everyone thought I was crazy for eating so late). It was fast and delicious! I used a recipe that is circulating the food blogs I frequent. I omitted the heavy cream entirely, didn't use garlic cause I don't have any on hand at the moment, used fresh oregano instead of parsley, and substituted gugisberg swiss for the parmasean. Still pretty good. I didn't have a problem with undercooked whites that other people complained of, and I thought the yolks were TOO cooked. I think because I used a shallower gratin pan they cooked more easily.

All of the ingredients! not many right?

Herbed-Baked Eggs
From: Barefoot In Paris

Makes 1 servings

1/4 teaspoon minced fresh garlic

1/4 teaspoon minced fresh thyme leaves

1/4 teaspoon minced fresh rosemary leaves

1 tablespoon minced fresh parsley

1 tablespoon freshly grated Parmesan

3 extra-large eggs

1 tablespoons heavy cream

1 tablespoon unsalted butter

Kosher salt and freshly ground black pepper

Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes. Place the oven rack 6 inches below the heat. [I have a traditional boiler, so I didn't do this step as you can see from the picture of melted butter below]

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

rosemary, oregano, thyme

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.


Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. [I forgot to add the salt and pepper. d'oh!]


Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

acini de pepe

 My parents were here for a visit last week, and when they left, I found I was really  missing my family a lot.  How did I solve this? Eating.  

My favorite food of all time when I was growing up (and now if you ask me when I am not among peers ;) was fish egg salad.  My auntie teri made it for family gatherings.  I could live on it.  Its been several years since I last had it, so this past saturday when dr. c was on call in the er I made some.  

It is not, of course, made with fish eggs.  Rather, its made with an itty bitty pasta called acini de pepe.  Its not a gourmet dish, but it is fabulous for the summer--especially make and take bbqs.  I will, falsely, claim that it is healthy too because it has a lot of fruit in it.  I won't tell you how much sugar though. . . .that would spoil the fun.

I ate it all before I could take pictures, so I apologize, but I am sure I will make it again soon.

A couple of tips for making it.  Some recipes call for vanilla pudding.  WRONG!  Other recipes call for marshmallows.  WRONG! Don't use these ones.  

Also, its technically called frog eye salad if you are doing a google search.  The other important note is that when it says it needs to be refrigerated over night, they are not kidding.  I couldn't wait to eat it, and it was so sour when I first tried it.  When I woke up and tried it again. . . perfecto!  Patience makes perfect.  oh, and it is easy, but not quick since you have to refridge overnight.

Here is the recipe I used.

Cook 1/4 lb acini de pepe macaroni in boiling water till tender.  Use a bit of oil to keep from clumping.  Rinse with cold water, drain, and stick it in the fridge while you make the other parts.  

Next, drain 1 can fruit cocktail, 1 can pineapple chunks and 1 can mandarin oranges into a 2 cup measuring cup.  Fill to the 1.5 mark and set aside.  Also set the fruit aside for now.

Then, mix together 1 cup sugar, 2 tbs flour, and 1/2 tsp salt in a large saucepan.

Once that is well integrated, gradually stir in 2 beaten eggs and 1.5 cups fruit juices you set aside earlier.  Bring this to a gentle boil, and reduce heat to med/low and cook until thickened.  Cool the mixture by sticking it in the fridge for about 30 mins.

After this has cooled a bit, mix the fruit in to the acini de pepe, then mix the cooked dressing into the acini de pepe.  Once this is all mixed add an 8 oz. container of cool whip.  Next, take a jar of marachino cherries, I used the halved ones, and add some of the syrup/liquid. Mix it in with the coolwhip mixture until it is evenly distributed.  Adjust according to how pink you want it.  Then put about half the jar of cherries in.  

Put in a sealed container and refrigerate overnight.