Thursday, August 14, 2008

Crash Hot Potatoes

I hate potatoes. I hate them in all their forms and all their ways. Except for tater tots and potato chips. But do those really count? Anyway, the point is, I hate potatoes.

But these? Holy crap. I'd eat them every day for the rest of forever. Because they're amazing. Make them now. The end. (Check out the original recipe @

You'll need olive oil, salt, pepper, your favorite herb (I used rosemary), and as many potatoes of the small and round variety that you'll eat.

Bring a pot of salted water to a boil and toss in your potatoes. Cook them until they're fork-soft. (This took me longer than a half hour.)

Drizzle a liberal amount of olive oil on a cookie sheet. Don't be shy.

Spread them out and squash them. Use a smasher or the bottom of a glass or your hand or a big fork, or whatever.

Brush some more olive oil on the tops. Don't be shy. It's good.

And then, salt and pepper. Be generous. It's good.

Then, toss your herbs on top. That's good, too. Then stick them in a 450F oven for twenty minutes or so, until they're sizzling and crispy. And gorgeous. And you almost can't handle how tasty and fantastic they look. But careful, because they're hot, and if you don't restrain yourself you'll burn yourself. And that will hurt.

Heck yes. Those babies look fantastic. I could eat them forever. And until tomorrow. And the next day. Until I can't eat anymore. And then I'll eat another one. Because they're amazing. And I hate potatoes.

Serves as many as you need it to.
Difficulty: 2.
Takes about an hour.

Pasta with Chicken and Mozzarella....

...not quite a disaster. But close.

Whatever the trick is to getting cheese sauces right, I just haven't figured it out yet. Oh well. It tasted just didn't look so hot.

Two chicken breasts, sliced into strips
Salt and pepper
Eight ounces your choice of pasta
Four ounces mozzarella, in very small cubes or finely shredded
Quarter cup fresh parsley, chopped
Quarter cup shredded parmesan
One tablespoon butter.
If I was a vegetable person, I'd think that some fresh tomatoes or peppers or something would go great in this. As it is, I'm not, so I had salad on the side.

Bring a pot of water to a boil and cook the pasta according to package. While it boils, grill your chicken breasts (or cook them however you like them best). When the pasta's done, reserve one cup of the water and then drain the noodles. Return the noodles to the pan and add the butter, mozzarella, parsley, and parmesan. Toss to combine, and add the pasta water a little at a time to create the sauce. Add in the chicken, season, and serve.

I had a little trouble with the sauce. I'm not going to lie. It was a little on the clumpy side. But you know, it tasted pretty good. So there.

Friday, August 1, 2008

Summer Bonus: Toasty Eggs!

No, we're not even close to being remotely moved in or settled in the new place. But living between two apartments has made eating a little difficult, and breakfast in particular has suffered for me. Not so today! I didn't want toast and I didn't want eggs, but that's all I had. So I made toasty eggs! Simple, easy, and oh-so-delicious. All you need is a slice of bread and an egg. You know, and salt and pepper. What kitchen doesn't have all those things?

Take your slice o'bread and cut a hole in it using a cookie cutter, biscuit cutter, or a round glass.

Next, melt enough butter so that it covers the bottom of your pan. I don't recommend using non-stick spray for this, because then your bread will taste like non-stick spray. Unless you like that taste, use butter. Or margarine.

Make sure the pan's relatively hot (but not so hot that it's going to scorch the bread), and toss the bread into the pan, make sure there's plenty of butter underneath....

...and crack an egg into the hole (or dump a pre-scrambled egg into the hole). Don't move the bread for at least 30 seconds, or the egg will smear and make a mess (it'll still be tasty though).

After the bottom of the egg has set sufficiently, turn it over and cook the bottom side to your preferred measure of done-ness. While you're at it, give that baby some salt and pepper.

Remove it to a plate, and dig in. Sooooo good.