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Oven baked potatoes / Πατατούλες ψητές στο φούρνο
Image by aspros
Πατατούλες ψητές στο φούρνο – πιο νόστιμες από τις τηγανιτές!
tastefull.gr/content/%cf%80%ce%b1%cf%84%ce%b1%cf%84%ce%bf…
Panera’s Cream Cheese Potato Soup
Image by vigilant20 (דָרוּך)
4 cups broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
8 ounces cream cheese
Combine all ingredients, except cream cheese, in apot and boil until potatoes are tender. Mash some of the potatoes and reduce heat to low. Add chunks of cream cheese and stir until melted. Serve with a sprinkle of parmesan and/or bacos.
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194
Image by Nell Lewin
Bake in a iron skillet and cut into wedges.
Image by Sherri Lynn Wood
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arugula, fennel & orange salad
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:::recipe blogged:::
roasted almonds
Image by Tiny Banquet Committee
In an oven-safe pan, stir together 1 cup of raw almonds and 2 teaspoons of olive oil until the almonds are evenly coated. Roast at 350 F for about 20 minutes, or until they are well-browned. While the almonds are still warm, season to taste with hot Pimentón de la Vera (Spanish smoked paprika – I think I used a rounded 1/2 teaspoon) and kosher salt.
These almonds were part of a tapas menu that I posted about here.
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Pasta Pomodoro Recipe
Image by oropeza
Olive oil
Black and red pepper
4 Medium tomatoes (Beefsteak, Brandywine, a mix of the two, etc)
Spaghetti for four (can use fresh, but high quality dry works best)
1 tbs. butter
Parmesean (fresh grated is best)
Basil (fresh) and/or thyme (fresh preferred) and/or oregano, chopped fine
– – –
Peel the tomatoes: easiest way is to quick blanch. Boil a pot of water, throw the tomatoes in for about 10 seconds, take them out, rinse them under cold water, the peels should slide right off.
Halve the tomatoes, remove tough part of the core / stem.
Prepare your oil: Heat olive oil over medium heat, with a little red and black pepper. WARNING: Go easy on the red pepper, you can’t undo this if you get it too spicy.
Cook the tomatoes: throw the tomatoes in the pot, let them soften for a few minutes, then mash with a spoon or potato masher. Don’t worry too much about the texture at this point. Lower to a simmer, salt lightly, cook for about 30 minutes. Stir / mash sporadically. Reducing is a goal, though you don’t want to reduce too soon, which is why we need a simmer.
Cook the spaghetti: Stop about 1 min before it’s ‘done’.
Warm the plates: In the oven. 200 degrees, 5 mins. Do not serve pasta pomodoro on cold plates. Period. WARNING: If you’re going to skip this as too fussy, you might as well stop, throw the whole mess out, and just open a jar of Prego.
Bring the pasta to the sauce: I always add in stages, because there’s nothing worst than too much pasta / too little sauce.
Let them dance: Turn the heat up to medium-low. Stir. Test the pasta… I usually let this stage go 2-3 minutes, but if I’ve under/overcooked the pasta in the previous step, I might go longer/shorter.
Finish: Off heat, but still in the pan, add butter, grated parmesan cheese and herbs.
Inspired by Scott Conant and Marcella Hazan, amongst others.
jambalaya
Image by Tiffany Joyce
My recipe for jambalaya can be found at worldfamousnosh.wordpress.com/2008/01/25/jambalaya-crock-…
Spicy Chicken Street Zucchini Noodles Recipe-3
Image by DelishPlan
Image by Sharon Chen | www.delishplan.com
This photo is licensed under a Creative Commons license. If you use this photo, please list the photo credit as "Sharon Chen" and link the credit to www.delishplan.com.
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