How do you use 10# of potatoes before they spoil?!?!?!

Roasted Potato Wedges.......here goes.......

 I go to my potato drawer...i have enjoyed this luxury to have a drawer just for my potatoes and onions...

 















Get out the potato bin...

These were already washed...not typical around here..it just so happened to come in handy having it already done.  I am thinking that needs to be added to the chore chart that has not yet been made...WASH MOM'S PRODUCE...don't think its gonna happen:-)  I can dream though.

Cut them into wedges on a cutting board:-)














Prepare your bags...like double or triple your bags to prevent a mess....if you have an aversion to reusing grocery bags...you can do this in a ziplock bag or in a bowl...I just like the fact that these make for very quick clean up! ...And I know where my bags have been the gross ones get thrown out...ok, trust me!

Throw the wedges in the prepared bag.

Get ready to put on a big spoonful of the white stuff...I promise, the mayo flavor does not come through on these!  If you are avoiding mayo...you can drizzle with Olive Oil instead.

Now, time to pour on your choice of seasoning....Lawry's is a sure thing!  I also like using coarse sea salt and fresh ground pepper.

Pour it on.........

Now get ready to put the bag to use.....close it.....

Get out the Silpat...or spray a pan...results are by far better with a silpat!  I am not paid to promote them...I just really like them.

Open the bag and the potatoes should be well coated....like this.

Pour them out onto the silpat.

Arrange them so they are not touching.  Well, basically not touching...cooking is not an exact science...
And if you think you would like a bit more seasoning on them...I add more now..you know a few more shake-a, shake-a....

Preheat the oven to 450.  Slide them in.....

I really did ask for an oven with a normal black or gray interior...this just seemed too sassy...it is growing on me....

So....about 20 minutes later.....they should look like this:

Hope your man clan or whom ever you are lovingly nourishing...enjoys them as much as mine do!!!

Lemon Curd

I have had several requests for this recipe.  I have made it for a tea party.  Also, my 10 year old son made it for school.  I made it to give in Christmas baskets to teachers. 

Usually, lemon curd is thought to be difficult....not this one!  Just received an e-mail requesting it so I made the time to get it on the blog....Love, love, love this!

Lemon Curd

3 oz. (6 Tbs.) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.

Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will mkeep in the refrigerator for a week and in the freezer for 2 months.

Delicious as a spread on toast, bagel, waffles or pancakes.  I used a dollop in cream cheese tarts for the tea...a very lovely application, indeed.  Lemon curd just brings out the latent Brit in me!

Quiche Loraine

I served this at my latest Demarle demonstration. I have made versions of this twice since! Making it in the Demarle Tart Tray is the perfect size for putting on an english muffin! The recipe makes a full tray of 12 and still there is enough of the fixings to make a small quiche in the sunflower mold. Yet another option for cooking ahead and having a quick nutritious, high protein option for those busy school mornings! This recipe is found in my Down Home In High Style cookbook with artwork by Jack DeLoney. Thank you again, Mrs. Regina for that cookbook!

One thing I like about making quiche is that the recipe can be so versatile. Use what you have. I often substitute ham or sausage for the bacon. Cheddar or a mix of Mozzarella and Cheddar is most often what I have and use. Essentially, I use the recipe as a guide for quantities and proportions. In the second section of the recipe I have also substituted whole milk for the evaporated milk. 13 oz is 1 1/2 cup plus 2 TBS. At my January 2009 brunch presentation, I used chopped ham, shredded cheddar, and followed the remainder of the recipe.
Crustless Quiche Lorraine

10 slices of bacon, cooked and crumbled (1 cup of meat)
1/2 of 3 oz can of fried onion, crumbled
1 cup of shredded Swiss cheese

Combine these ingredients and using a small scoop evenly proportion the mixture into the tartlet tray.
(I use the small Pampered Chef scoop)

4 eggs, beaten
13 oz can of evaporated milk
salt and pepper to taste
1/8 tsp. cayenne pepper

Beat these ingredients together and pour from a liquid measuring cup into each tartlet.

Bake tartlets at 350 for 12-15 minutes. If baking in daisy mold, bake 20-25 minutes, or until egg is well set.


To make the Loaded English muffins:

• Toast the English muffin.
• Place a patty of cooked sausage on the English muffin.
• Place the cooked tart sized egg on the muffin.
• Lay a slice of American cheese over it all.
• Top with other side of English muffin.
  
• Set back under broiler until cheese is melted.

When I am making these for my husband or children as they are hurrying on their way....I have previously cooked the sausage and the egg so the only prep at the time of serving is the putting it together.

Apple Galette

Apple Galette

This is such an easy and versatile recipe. Make this on the Silpat as this recipe is created for or create Apple Tarlet's in the Flexipan Tartlet Tray. You can also substitute other fruits such as pears or peaches.

ingredients: 1 pie crust (9 inch)
3 baking apples, cored and sliced thin
4 Tablespoons sugar
2 Tablespoons flour
1 Tablespoon fresh lemon juice
1/2 teaspoon cinnamon
1 large egg white
1 Tablespoon half and half or whipping cream
1 Tablespoon unsalted butter, cut 1/2" thick

Ice cream (optional) Caramel Sauce or Dulce De Leche (Optional)
directions:Preheat to 400ºF. Place Silpat on a baking sheet or Demarle's Perforated Baking Sheet.

Combine the cut and cored apples with 3 Tbsp sugar, 1 Tbsp flour, lemon juice, and cinnamon in a large bowl and set aside.

On Roul'pat roll out the pie crust slightly and transfer onto Silpat. Spoon apple mixture in the middle of the pie crust leaving about 2 " from the sides. Gently fold and pinch the dough on top of the apples, creating your rustic galette.

For the topping, work the 1 tbsp of flour, 1 tbsp sugar and 1 tbsp of butter with your fingers or pastry cutter to make crumbs. Sprinkle topping over apples and drizzle with half and half or whipping cream.

Whisk egg white with 1 Tbsp of water and brush along the pie crust.

Bake until the crust is golden and filling bubbles, about 20 minutes. Serve warm or at room temperature. Make it extra special and accompany each piece of galette with a serving of vanilla ice cream and drizzle everything with caramel sauce or Dulce De Leche.

Copied from Betty. Check out her site for more great Demarle recipes!!!

Frozen Banana Split Salad

Everything is here except the banana. Pretty basic ingredients, but yields a yummy frozen treat!

Frozen Banana Split Salad

2 cups sour cream
3/4 cup sugar
2 TBS lemon juice
dash salt
3 TBS maraschino cherries, chopped
1 large can crushed pineapple, drained
1 banana, peeled and chopped
1/2 cup chopped nuts, optional ( I used walnuts)

Combine sour cream, sugar, lemon juice and salt and stir together well. Fold in chopped fruits and nuts.Using the large Pampered chef scoop, fill Demarle tray of your choice. (I used the shell tray.)

Cover tray with plastic wrap. Freeze until firm.

If you do not have Demarle products, this can be frozen in paper lined muffin pans

Someday, I will learn to take a photo of the plated food before my eager eaters dig in!!!! No pics of the superbly scrumptious shell shaped frozen banana split salad. Oh well!