Thursday, February 26, 2009

summertime please.

My fascination with Eric Ripert has finally reached the point where I feel like I should apologize to my husband.


Wednesday, February 18, 2009

eff you fingerling potatoes

I don't know if I've ever mentioned how much my dearest Ash hates potatoes.
He does. It had been totally cramping my style for like 5 years and I had enough.
Costco had beautiful fingerling potatoes and I couldn't help myself. I had actually walked past them during two other trips and asked the tater hater, ( yeah...i said it) if he wanted them and he was so violently vehement in his no's that I passed them by.
I thought about them so much I couldn't take it.I made demands and went back and they came home with me.
Now, this is by no means a special or even interesting recipe other than the fact that it was one that everyone liked and ate despite their feelings on the starchy bastards.
I marinated the fingerlings in olive oil, sea salt, cracked pepper, red pepper flakes and fresh thyme. (Which I had put in a bottle the night before...and it was funny.)

I laid them out all single layered and cooked them alongside the meatloaf at 375 for about 45 minutes.
I put a bunch on his plate. I watched while he took his first bite...I watched while he took his second the third bite when he smiling at me sheepishly, I proclaimed, "Fuck you! I knew it!" Hence the name. Eff you fingerling potatoes will be around more often. You can count on that.
I would like to show you a roasty toasty picture of them but I can't.
We ate them.


Yummy, right?

I never had meatloaf growing up. I didn't know what it was supposed to taste like until I was 23 and sitting in a bar in Ballard drinking shots of whiskey to get me through the blind date from hell. I loved it! ( Not the date, obviously) The meatloaf was pretty extra fucking wonderful for a comfort food. So I decided to make it using ground beef and those flavor packs you buy from one of those inner aisles of the market. It always turned out OK but never what I wanted. Time passed and I allowed myself to let go of my first meatloaf experience and it led me you...with love.
That delightful looking paste in the center of the above picture of heaven is about 6 cloves of garlic confit mashed with a spoon. I went on a garlic preservation jag last week and found this was the best method for me.
Just cover some peeled garlic cloves in a neutral flavored oil and cook on low for about 40 minutes. You will end up with a nice golden, easily mushed clove that you store in the oil in the refrigerator for up to a few months.

The fresh chopped ingredients in the 3.75 pounds of turkey breast above are 1 jalapeno that has been veined and seeded, 1/4 cup chopped flat leaf parsley, 1 finely diced shallot, and a bunch of scallion greens.

The wet and dry ingredients I add last; 4 eggs, sea salt, pepper, and 1 cup bread crumbs.
If your mix seems to dry add a dash of chicken stock. you want something that is going to hold together but not taste bready or dry.

That looks awesome, doesn't it.

Shape this into a loaf shape in 9x13 pan and drizzle with grasshopper spit and sri racha. ( Or whichever hot sauce you prefer) Cook for about an hour at 375 and love.
This fed 9 people with 1 slice leftover. I'm not saying this makes 10 portions- I'm pretty sure it makes more than that...I'm saying this fed 9 people. We actually ate it so fast that I didn't get end pictures.
This meatloaf is NOT to be eaten with ketchup. I mean it. That's gross and kinda cruel.

Thursday, February 5, 2009

another sunday breakfast

I am fairly certain if you ask either of my parents what goes into a really yummy sandwich they are going to say, "pickle, onion and cheese." My mom is a purist she has these ingredients with a little mayo on whole wheat. Perfection. My dad, if given awhile, will start adding things like ham, turkey, roast beef...maybe one day on whole wheat, maybe another day on a French roll. When it comes to food, I certainly tend to follow in my dads footsteps. We are eaters. We are recreators. We are reinventors. We spent years eating way too quickly and making my mother groan just watching us. So this sandwich is a gracious nod to both of my folks. To my Mom, for the basics. To my Dad, for making me want to add ham. ( To everything, really)
Ash and I made these together for brunch a few weeks ago. They were not only wonderful, but the time of day allowed us to sneak in a glass of wine just before noon. It was, to the dish. Yeah. Thats right. It was NECESSARY.
On sourdough I placed swiss, cheddar, pickle, onion, and ham. I lightly buttered just the outsides of the bread and grilled them till the cheese was melty. Ash fried up a couple of eggs, possibly in butter, though I may not admit it... and slid them on top.
Coarse salt and fresh cracked pepper.
You do this too.
Send me flowers.