Guest post from Becky!
I was inspired by Chef Anthony Chittum’s pesto-infused mushrooms with gnocchi and french beans this week to create a pesto-tastic side dish for Missy and John’s birthday roasting extravaganza. I’d made some potatoes with pesto before, but they never were quite what I’d hoped. Most of the recipes I found called for [...]
I actually think I prefer this to mashed potatoes, which is probably sacrilege.
The Cabrales cheese was strong on its own, but when melted into this yummy sauce, it was a much more subtle, rich flavor. The fact that John has used demi glace and I haven’t makes me jealous, hehe. Another Jose recipe.
Made these for last night’s Greek Fest to go with my gyros and tzatziki. I was surprised how good they were for oven fries. I probably used too much olive oil for them to be much more figure-friendly than the fryer version, hehe.
This is such a defining Frederick recipe, haha. At one point, this was pretty much the only thing my sister and I would eat on Christmas Eve b/c we didn’t like ham or sauerkraut, hehe. Heart attack on a plate, but it’s worth it.
I made this potato salad recipe from the Coconut & Lime blog, with some variation. It was yum, and I’m picky about potato salad b/c of my dislike of mayo. Check out my variations behind the cut.
I went to an awards dinner with my boyfriend last week, and they had some sweet potato wedges that were delicious. I happened to see the cook cleaning up and asked him how he made them (turned out, I was right on about the ingredients, but he cooked low and slow, and I probably would [...]
Served this with the lamb, along with some asparagus in lemon butter.
John and I are making Easter breakfast, which for me must include kielbasa. I’m doing kielbasa and eggs, as well as some bacon, while John does his yummy fried breakfast potatoes. Here’s how he makes them.
