Tag: melted butter

Syracuse Salt Potatoes – Lot’s Wife Would Have Loved These

Not only is this Syracuse salt potatoes recipe one of the most delicious ways to cook baby spuds, it’s also one of the most interesting. I generally don’t like when people watch me cook their food, you know, in case anything gets dropped (#5secondrule), but these are kind of fun to do in front of guests; just to see that look of shock in their eyes, as you dump in all that salt. Amazingly, only a small amount of salt gets inside the potatoes, and by “small amount,” I mean “perfect amount.”

This recipe really takes the guesswork out of seasoning. Of course, I could go into all the science behind why these don’t absorb too much salt, but that would mean having to learn it first, and then figure out how to explain it, which sounds like an awful lot of work. Instead, I’ll let my intrepid readers take wild guesses.

I mention in the video that these were invented by Irish salt miners, which is true, except I don’t think they used actual mines, but salt pools instead. Apparently digging is a lot harder than waiting for water to evaporate. Regardless, they used this abundant supply of salt to boil less-than-perfect quality new potatoes, and the rest is culinary history.

Regarding the amount of salt, I used a ratio of 1 cup of kosher salt to 5 cups of water. Believe it or not, this is actually less than traditionally used. Hey, we all don’t have salt factories in our backyards. A cup of the brand I use weighs about 6 ounces, which means if you’re using regular, fine table salt, you’ll need just over a half-cup to get the same amount of salt.

Anyway, other than having to sponge-up some salt speckles from the stovetop, this recipe is fast, easy, and truly unique. So, if you want to serve something this St. Paddy’s Day that truly celebrates Irish-American heritage, then I hope you give these salt potatoes a try. Enjoy!

Ingredients for 6 servings:

2 pounds of small new potatoes, scrubbed

5 cups of water

1 cup Kosher salt

melted butter

“Minute” Chocolate Mug Cake – Can You Really Make Cake in 60 seconds?

No, it actually takes 45 seconds! Turns out I was wrong
about mug cakes. I’ve had the belief over the past few decades, that a decent
mini chocolate cake from a microwave was impossible. I based this on the fact
that every example I’d come across had the texture of a hockey puck.

I assumed the cause was the microwave’s ultra-violent
thermodynamics, and that there was nothing anyone could do about it, but then I
got to thinking. Maybe there was a way to tweak the existing recipes out there
to minimize this problem. Long story short, I tweaked an existing recipe, which
minimized the problem.

The secrets were using smaller amounts of batter, and
cooking for way less time than has been suggested by others. Once you’ve boiled
off all the water in the batter, you are totally screwed, so the idea here is
to just barely get to the point of doneness, and stop. For me that was exactly
45 seconds.

I’ve included the power data here, so you can compare it to
your microwave. Apparently, I have a 1,100-watt model, which is a very common
rating, but of course, if yours is much more or less powerful, you will have to
do a few tests to figure out your ideal time.

Now, is this as good as a traditionally baked chocolate
cake? Of course not, but it’s certainly close enough. And when you consider the
fact it literally takes only a few minutes to make, this should find its way
into your summer dessert recipe rotation. I hope you give it a try soon. Enjoy!

Ingredients for 2 chocolate mug cakes:

1 large egg

1/4 cup sugar

pinch salt

2 tbsp unsweetened cocoa powder

1 tbsp vegetable oil

2 tbsp melted butter

1/8 tsp vanilla extract (I forgot to add, and it was fine,
but I’d put a few drops to be safe)

– Stir well, then add:

1 tbsp shredded coconut (I used unsweetened)

2 tbsp toasted sliced almonds

1 or 2 tbsp mini semi-sweet chocolate chips (I used 1, but
it could have used a few more chips)

3 tbsp milk

– Stir well, then add:

1/4 cup flour mixed with 1/4 tsp baking powder

– Pour into 2 coffee cups and microwave on full power for 45
seconds

Incoming search terms:

Grand Marnier Soufflés – Rising to the Occasion on Valentine’s Day

Presenting this gorgeous Grand Marnier soufflé to your
Valentine at the end of a romantic dinner would certainly impress, but imagine
actually making this while they watch.

What a golden opportunity to show off
your cooking skills, and a flair for the dramatic; not to mention the countless
innuendos and double entendres
such a scene would afford. Afraid it won’t turn out, and you’ll completely embarrass
yourself? Too bad! No guts, no glory, and by “glory” we mean…glory.

The good
news is, contrary to popular belief, and many cartoons, soufflés are actually
very easy to make. I hope after a few viewings of this video, and maybe a
practice run or two, you’ll realize just how simple this really is. Of course, to make things a little exciting you can
over-fill these like I did, which can cause some wild and unpredictably shaped
soufflé tops.

I think they still look super cool, but if you stop filling a
1/4-inch from the top, they generally will rise a little straighter. Having
said that, anyone who’d complain about the shape of a soufflé top has some
serious issues, and should probably be asked to leave immediately.

By the way, I do have a Crème Anglaise video recipe in the
works, but for now you’ll have to rely on the simple written recipe below. As I
mention in the clip, this is an extremely impressive dessert “as is,” but when
you pierce the top of that hot, steaming soufflé, and pour in the silky, sexy
sauce…well, you saw the video. Let’s just say it’s a very nice touch.

Speaking of nice touches, if you’re still looking for that
extra special Valentine’s Day dessert for your extra special Valentine, I hope
you’ll put aside your fears and give this a go. You really should get lots of
compliments. Enjoy!

Ingredients for 2 Grand Marnier Soufflés:

2 (8-oz) heat-proof ramekins, brushed inside with melted
butter and coated with sugar.

Note: Mine were closer to 7-oz, which is why I overfilled
them as you saw. This amount of batter should fill two 8-oz ramekins. Amounts may vary depending on volume of your eggs/meringue, so don’t be
surprised if you have a little more or less.

2 large eggs, separated

1 tablespoon plus 2 teaspoons melted butter

1 tablespoon plus 2 teaspoons all-purpose flour

1/4 cup cold milk

1 teaspoon freshly grated orange zest

1 tablespoon Grand Marnier

1/8 teaspoon vanilla extract

1/4 cup white sugar

powdered sugar to garnish finished souffles

Crème Anglaise Sauce:

(Makes about 1 cup)

1 cup heavy cream

1/3 cup white sugar

2 large egg yolks

1 tbsp Grand Marnier

1/4 tsp vanilla extract

Whisk everything together in a small, but heavy saucepan.
Place over med-low heat, and cook, stirring constantly with a rubber spatula
being scraped across bottom, until the mixture is hot, and thickens slightly.
The mixture should not come to a simmer (but close). The temp should be around
180 degrees F. when it’s done. Remove from heat, strain to remove any
over-cooked particles of egg, and let cool. If you want, you can add some fresh orange zest to the sauce
as it cools. Serve ice cold with hot soufflé.