Month: January 2018

These delicious babies are sometimes(incorrectly) called rosti potatoes. The secret behind their tastiness is that the cutting part way through increases surface area, which increases crunch. Crunch is always a net positive.

So being with smallish potatoes- I favor Yukon gold’s but red skinned ones work too, although they will never crisp up quite like older spuds.  Lay your potato in the bowl of a wooden spoon, using a sharp knife make 5-6 vertical cuts. The bowl of the spoon will prevent you from slicing all the way through.   Toss with some olive oil- by far the best way to do this is with your hands.  Roast these puppies- they are flexible in that you can use a variety of temps and times. So work around your protein- if you are making a roast, they can go for 45 minutes at 350*  They could also do 30 minutes at 400*.  While they are piping hot- season with salt, pepper and microplaned garlic. Rosemary is good, too.

Alright- boil your pasta in a reasonably big shallow put, I use a dutch oven for this.   When properly toothsome drain the pasta into a colander.  Thoroughly spray your pot with Pam. Melt 1/2 stick of butter, stir in 1/8 cup of flour and whisk until roux forms.  Add two cups of milk, (whole is best- but if you only have skim, use 1/2 cup less milk and add 1/2 cup butter.  Stir contantly until it thickens up. Season your white sauce with a nice scraping of nutmeg, and 2 crushed cloves of garlic.  Stir in about 2 cups grated cheese- I favor some sharp cheddar and some montery jack.   As soon as the cheese is melted, pour your pasta back in and fold into the sauce.  Top with some grated cheese and put in a hot oven until the top is browned and crusty. This is a streamlined version, but if time allows top with some panko bed creams. Crunch is always a net positive

 

4-8 pears, you want them to not be too soft. Not rock hard, but you need them firm enough to withstand their winey jacuzzi. Peel them with a potato peeler. Use a small paring knife to cure the pears from underneath. If necessary cut a sliver so that the pears can stand upright.

about 2/3 a bottle of wine (your basic soft red that goes for about 10$ a pop, will do perfectly here)

1 cup white sugar

1 sliced lemon

2-3 cinnamon sticks, 3-4 cloves, and about a quarter of a nutmeg(I lay the nutmeg on my cutting board and whack it with a small heavy saucepan.)

Combine everything in a saucepan. bring to the boil, Lower the heat and occasionally turn the pears so that they get equal color on all sides.  After about 10 minutes, remove the pears with a slotted spoon and set aside. Remove the spices and citrus and allow the wine to cook down into a syrup.  When you have about 1/2 cup of winy syrup(which I think I might use as the name of my mid life crisis, punk rock group) drizzle it over your pears. Serve at room temp.  Accept the applause graciously!

 

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