I wanted to make a second cold hors d’oeuvre for Myr’s party. My idea was to make a Spanish tapas that I vaguely remembered from glancing at it in a book many years ago. However, when I looked on-line and in my cookbook on tapas, I could not find anything that was even remotely like what I was thinking about. So, I should let that stop me?
Tag Archives: potatoes
This is a recipe I have been making for years, because every other recipe I had tried struck me as bland. Please notice the absence of any word like “traditional” in the title. Today, I have just been reading a “rant” about “Traditional Irish Soda Bread,” which I found through a Karen Boatman’s “Home Plates” article. In many ways I have to agree with his sentiments.
I wanted a soup to go with my Uzbek samsa. I had originally thought about a white bean soup, but I have been cooking a lot with beans lately and I thought Jan would object. I noticed that the chive in our garden has come back from the winter and we had some sour cream in the refrigerator (this is not a staple in our house—too high fat). These ingredients started me thinking about baked potatoes. Could I make a soup version of a baked potato? Yes, I could.
Adapted from *Parsley* (Food.com)
This week’s challenge started when Jan and I were watching “Diners, Drive Ins and Dives.” One of the featured dishes was Lebanese Za’atar Pizza. I made this for dinner the next night and it was such a hit that Jan wanted a Lebanese meal built around it for Sunday.
The chives in our garden are beginning to look a bit sad, but they inspired me to add this dish to our Thirdsgivingday feast (the third day after Thanksgiving – an Eileneism). The kids were having Thanksgiving dinner with friends, so I was doing the Roast Turkey thing as our Sunday feast.
This dish is something to make when you are using your oven to cook a main dish. The time and cooking time will vary depending on the temperatures used the main dish. How you mash your potatoes are a personal preference, but I like to use a potato-ricer. This is a device that looks like a giant garlic press. The press forces the chunks of potato through tiny holes and produces rice thick strands of feathery potato. Mixed with butter and cream this produces perfectly smooth fluffy mashed potatoes.
Adapted from Rachael Ray and Cook’s Illustrated Recipes.
Jan wanted turkey and I was planning to make a turkey tagine this Sunday. Myr, however, has spent the week dodging missiles in Israel, so she was a bit off Middle Eastern food. I quickly switched to making a Turkey Shepherd’s Pie. This led to another hitch, it is Thanksgiving week and you can buy all of the whole turkeys you want, but a package of turkey thighs was not to be found. I finally settled on smoked turkey legs as the base of my pie.