The Accidental Post: Twice-Baked Potato

Recipe courtesy of Fine Cooking Magazine

These twice-baked potatoes puts all others to shame.

As I have mentioned in previous posts, Fine Cooking is my all-time favorite magazine. Their recipes are no-nonsense, uncomplicated, and always delicious. This months (April/May 2014) issue is no exception.

There are days when I don't feel I have the energy or desire to make an overly involved recipe, or even go out to dinner. On these days, I'll make a baked potato and a salad, and call it a day. Normally, I will just give it a sprinkle of s&p, maybe add some Greek yogurt. Boy, have I been missing out.

Twice-baked potatoes are a bit more involved than your throw-in-the-oven baked potato, but so worth it. I took the main recipe of Potatoes with Cheddar and Chives, and added the sautéed mushrooms from a variation suggestion. A very good call on my part if I do say so myself; the flavor was out of this world - the mushrooms added an earthy, almost meaty flavor, the cheese lending a creamy tartness to the flaky flesh, with a hint of onion from the scallions sprinkled on top. Bliss. Pure bliss.

The potatoes were so beautiful coming out of the oven (my apologies for the poor lighting), I thought I should take a picture, you know, just in case they tasted as good as they looked - and they did, even more so.

These were quite filling to say the least. I mentioned to my husband, that we could easily share one - save half for our breakfast in the morning; I thought it would taste great, topped with a poached egg. He promptly said, uh no - I'm going to eat the whole thing - and he did - and so did I.

My husband also mentioned that I'll have to make these again, maybe for his lunch one day. He even joked about putting in a real oven down at the shop. Hmm.. not a bad idea, actually. 

As I inhaled this heavenly meal, my mind was running overtime on how else I could present this deliciousness. I'm thinking potato pancakes - served with a red pepper sauce, or add the same flavors to your holiday mashed potatoes, or.. leave well enough alone.

These were fabulous... you gotta make em. 

Quinoa-Black Olive Cakes with Baby Greens and Roasted Red Pepper Sauce

Recipe from Fine Cooking Magazine

Looking for something healthy and delicious? Look no further.

Did you know that quinoa is considered a superfood? And it is a seed, not a grain? It packs a healthy punch - it is a complete protein (a source of protein that contains an adequate proportion of all nine of the essential amino acids necessary for the dietary needs of humans or other animals - (source: wikipedia.com), and has a good dose of B vitamins, iron, calcium, potassium, magnesium, and vitamin E (source: Fine Cooking), and it tastes good!

This was fairly easy to throw together, though it does use a bit of equipment - pot to cook the quinoa, cookie sheet to cool it, bowl to mash the beans and mix the rest of the ingredients, blender to make the sauce, skillet to cook the patties, and a bowl to toss the greens, and of course your dinnerware. But don't let that stop you from making this tasty, healthy meal.

They are even good the next day. Hubby took the leftovers to work and even the boys liked them; and he served them with greens sans any dressing - men.

These would make a great party appetizer if made smaller, and would look lovely served on a rectangular platter with the mini cakes placed in a non-symmetrical pattern over the greens, drizzled with the sauce. Make sure to serve extra sauce on the side, whether you serve this as a meal or an appetizer.

I hope you try this recipe yourself. And if you do, let me know how it turned out and what you thought of it.

Enjoy!

Linguine with Roasted Asparagus and Almond Pesto

Recipe courtesy of Fine Cooking Magazine

It was not my intention to blog on this recipe. However, upon assembling the ingredients, the colors shouted to me to at least take their picture if nothing else - and I'm so glad I did.

This is such an easy (and healthy!) dinner to throw together on a weeknight. All I can say is to use your favorite pasta. I ended up using a store-brand pasta (.99/lb) as opposed to the visually appealing organic pasta listed for $3/lb.. The store brand, which I have to mention because they have such a following, is Whole Foods. I love this store - just not their pasta - it has a gummy texture. I prefer the Barilla Plus pasta, which Whole Foods carries, albeit a small selection (shapes).

Other than the pasta issue, this was very tasty and a bit different. A nice change. The sauce is an [asparagus] pesto, made with almonds - not pine nuts; which is a good thing for I am not a fan of pine nuts, not only for their taste, but their outrageous price tag; and don't skip garnishing the pasta with the extra almonds - they add a nice nutty, crunchy, and textural contrast to the delicate pasta and tomatoes.

This dish is visually appealing as it is delicious - you may want to add this to your list of recipes to make for company.

Success meter (1-3): 3

Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

Recipe from Fine Cooking Magazine

I love any food that has to do with butternut squash - and sage. They go together like peanut butter and jelly, ice cream and apple pie, chips and salsa, Bonnie and Clyde, you get the point. It's a marriage made in heaven.

I have been having so much fun making and enjoying homemade pasta. It is made of just a few ingredients - three to be exact (for this recipe anyway) and really is very easy to make if you have a pasta machine. I use the pasta attachment for the KitchenAid Mixer; something I purchased probably ten or more years ago for using with modeling chocolate - though never used - until recently.

Not only does fresh pasta cook up quicker than dried, but it has such a soft texture and practically melts in your mouth. Like homemade bread, everyone should try it at least once, even if you don't have a pasta machine - it can be made by hand. A bit more labor intensive - rolling the dough out & cutting your specific shape with a knife - it's worth it.

This was good, and as my husband said, even better the next day; though the recipe I have for squash enchiladas is my favorite by far and probably a bit healthier. You can try both recipes and decide for yourself.

Success meter (1-3): 3

Brilliant idea to use a tablecloth! Thanks Fine Cooking. I normally would have all my kitchen towels spread out all over the counter.

You cook the sage with the butter till fragrant. The recipe says to toss the sage after cooking. Are they crazy?!! Have you ever eaten a fried sage leaf? So good. I crumbled the leaves and added them to the filling. If I were making raviolis I would place whole fried leaves on top for garnish just before serving.

I made my own breadcrumbs with whole wheat bread and baked them a bit too long (forgot about them!) They were a lot darker than the picture in the magazine, but I actually like the look it gives to the lasagne.

Funny all the cheese did not melt. It did the next day when the leftovers were warmed in the microwave.

You can find the recipe for the lasagne here.

Strawberry Basil Ice Cream

         Recipe from Fine Cooking Magazine

I was never really fond of ice cream. Sure I would have a small cup if that is what was being offered for dessert; however it was not something I would buy or order for myself. My husband on the other hand used to have ice cream every single night!

I have made two ice cream flavors this summer; the first being coffee flavored, both which are fabulous, am now coming around to this delectable treat. I think I need to start working out again. This can spell trouble for sure.

This may sound like an odd combination, but don't let that put you off. The ice cream is amazingly refreshing. The basil gives it a cool (aside from being cold on its own) kind of wow sensation - think mint without the mint taste. It's really hard to explain ~ you'll just have to try it for yourself.

Yeah... this is good.

Success meter (1-3): 3

Ready to chill.

Yikes! Starting to overflow!

Mmmm...

Pizza on the Grill

by Fine Cooking
Issue: Pizza on the Grill 2012


                                       Fire-Roasted Veggie Pizza

Not much to say about this one other than "Yummm!"

Success meter (1-3): 3

That's sun-dried tomato pesto! Delish.

If you prefer basil pesto, it would work

just as well.

Look at the dome on this baby!

 

Tomatoes on a "salt bed" ready for roasting.

Not sure the purpose of the "salt bed".

To capture the juices?

If anyone knows, please leave a comment!

The vegetables came out a bit charred.

 Need to keep a closer eye on them next time.

Still this pizza had fabulous flavor!