Tag: taste

Twice Baked Potatoes – They Take Longer, But At Least They’re More Complicated

I don’t do a lot of things in the kitchen purely for
esthetic reasons, but these twice baked potatoes are one of my more beautiful
exceptions to that rule. You can get almost the exact same flavors by just
adding stuff to a regular baked potato, but what you won’t get in that
scenario is the impressive, over-stuffed height, and gorgeous, golden-browned
crust seen here.

Is it worth it? Only you can answer that. For me, once in a
while, for those extra fancy dinners, the answer is a resounding yes. Taste is,
and always will be, the most important aspect of cooking, but when entertaining
guests on special occasions, don’t forget that you’re putting on a
show with the food. And when it comes to starchy side dishes, this is a great
way to express that flair for the dramatic.

Like I said in the video, this is a demonstration of
technique, and not necessarily a recipe I want you to follow verbatim. I will
list what I used below, since I’m required to by food blogger common law, but if there was ever a
recipe that you’d want to experiment with, this is the one.

By the way, since there‘s a certain amount of prep involved
here, you can make these ahead of time, up to the point of the second baking,
and then just finish when it gets closer to service. I hope you give this show
stopping side dish a try soon. Enjoy!

Ingredients for 4 Twice Baked Potatoes:

4 large russet potatoes

3 tbsp butter

1 or 2 tbsp minced green onion

salt, pepper, cayenne to taste

1/2 cup shredded white cheddar cheese

1/2 cup cream or milk

1 egg yolk

Bake at 400 degrees F. for an hour to cook potatoes, and
then 20-30 to brown after stuffing.

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Joe’s Special – A True Original

After the ominous, but delicious, “Hangtown Fry,” Original Joe’s “Joe’s Special” is probably San Francisco’s most famous breakfast. Unless you’re counting the Buena Vista Café’s Irish coffee as breakfast, and now that I think about it, you probably should.

This mammoth plate of food features three eggs, a half-pound of meat, and more than enough spinach. Apparently a late-night patron requested his spinach omelet include a hamburger patty, and this is what happened. In respect to good ol’ made-up “Joe,” I’ve kept the original portions, so feel free to share with a friend or three.

Speaking of mammoth, this should make all you paleo-diet people who keep emailing me happy. Skip the toast and you’re in high-protein/low-carb heaven. As far as the method goes; even a caveman could do it. Just be sure to season generously at each stage, and taste at the end, and you’ll be enjoying a truly delicious, San Francisco original. Enjoy!

Ingredients for one huge portion:
NOTE: This version is mostly meat and spinach, but if you want something closer to a classic scramble, then cup the beef and spinach amounts in half. This is how most restaurants that copy the recipe do it!)

1 tbsp olive oil

1/3 cup diced onion

1/2 cup sliced mushrooms

8 oz lean ground chuck

salt and pepper to taste

1/2 to 3/4 cup chopped, cooked spinach, squeezed very dry

3 large eggs

1 tsp chopped fresh basil

1 tsp chopped fresh oregano

Parmigiano-Reggiano to finish the top

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Caramelized Onion Orzo

by Pam on March 18, 2014

I wanted to serve orzo as a side dish for dinner. I decided to make it extra special by adding caramelized onion to it along with sautéed minced garlic and fresh parsley. The orzo was flavorful and delicious – my husband and I loved the onions! My son, on the other hand, couldn’t believe I would ruin pasta with onions! My daughter didn’t say much about the orzo but ate it all so I’ll take that as a good sign. Simple and fast – perfect for a weeknight side dish.

Heat a sauté pan over medium heat. Add the diced onion and cook, stirring occasionally, for 25-30 minutes, or until golden brown. Season with sea salt and freshly cracked pepper, to taste. Side Note: If the onion starts to get dry, add a little bit of water to moisten them up. You can also add more olive oil if you prefer.

When the onions are 10 minutes from being done, cook the pasta, per instructions in salted water. Drain.

Add the minced garlic to the finished caramelized onions and cook, stirring constantly, for 1 minute.

Add the pasta to the onion mixture along with the fresh parsley then season with sea salt and freshly cracked pepper, to taste. Toss to mix thoroughly. Serve immediately. Enjoy.

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Caramelized Onion Orzo

Yield: 4

Total Time: 30 min.

Ingredients:

1 tbsp olive oil
1 small sweet yellow onion, diced
1 cup of orzo, cooked per instructions
2 cloves of garlic, minced
2 tbsp fresh parsley, chopped
Sea salt and freshly cracked pepper, to taste
Parmesan, grated (optional)

Directions:

Heat a sauté pan over medium heat. Add the diced onion and cook, stirring occasionally, for 25-30 minutes, or until golden brown. Season with sea salt and freshly cracked pepper, to taste. Side Note: If the onion starts to get dry, add a little bit of water to moisten them up. You can also add more olive oil if you prefer.

When the onions are 10 minutes from being done, cook the pasta, per instructions in salted water. Drain.

Add the minced garlic to the finished caramelized onions and cook, stirring constantly, for 1 minute. Add the pasta to the onion mixture along with the fresh parsley then season with sea salt and freshly cracked pepper, to taste. Toss to mix thoroughly. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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