Amy’s Fat Pants Potatoes

Any Way You Slice It
I have a number of kitchen tools that I just can’t live without. Some of them I use on a daily basis (like my mini prep) but other tools only come out occasionally. These tools are worthy of their spot in the cabinet because they make quick work of whatever I am doing. My tortilla press is one example. My mandolin is another.

If you do not own a mandolin, I would highly recommend you put it on your Christmas list. It doesn’t even need to be one of the super-expensive freestanding kind, though those are pretty nice. The only requirement is that it be sharp because to do what it needs to do, you gotta have a sharp blade. Just watch out for your fingers. It’s really easy to take off the tip of your finger. I speak from experience!

Don’t let the danger turn you away, though. A mandolin can be the key to crispy homemade potato chips or really fantastic gratin dishes like the one below that I like to call Fat Pants Potatoes. I only ever make these during the holidays because if you eat them more often than that you will have no choice but to wear pants with a little give in them.

If you don’t have a mandolin, never fear. A similar result can be found using a food processor with a slicing blade or by even, gasp! using a knife like most people.

Amy’s Fat Pants Potatoes
Adapted from Food 52 Genius Recipes
Yields 6 to 8 servings Read more…

Farro with Cranberries and Pecans

Side Job
Truth be told, I am a Thanksgiving freeloader which means I do not usually host Thanksgiving. However, since food is my job, I have been thumbing through numerous magazines and cookbooks looking for interesting recipes for the big day and I have found a few that are intriguing enough that I gave them a try.

Most people are pretty traditional when it comes to Thanksgiving and are resistant to change, myself included. I have been known to pout like a child if certain things are missing. However, if the usual required dishes adorn the Thanksgiving table alongside a few new introductions I can be talked off the ledge. The bonus is sometimes you run across a recipe that works in everyday life and not just for special occasions. The recipe below falls into that category.

I have always loved the nutty flavor of farro. The fact that it is easy to prepare is a bonus. Farro is the perfect fall side dish. Whether it’s plain with a little butter or dressed up with garlic and onions it can be a welcome change from the usual when served beside your favorite roasted meats. In this case, the addition of cranberries and pecans just screams turkeys and pilgrims. Ergo, it would be a great addition to your Thanksgiving feast.

You don’t have to wait for Turkey Day, though. I made this the other night and served it alongside some pan-fried pork chops and it was delicious…

Farro with Cranberries and Pecans
Adapted from Cooks Illustrated
Yields 6 servings Read more…

Chicken and Buttermilk-Chive Dumplings

Falling Ill
Fall is here! You know how I know? I’ve already had two kids stay home from school sick. There is something about the transition from hot to cool that plays havoc with the immune system. Since our weather has been a bit non-committal with one week being chilly and the next week climbing back up to 90, it’s no wonder the two of them went down without much fight. And don’t get me started about flu season…

With the possibility of more colds to come, I bought a bunch of chickens and got to making stock. Perhaps it’s a myth, or an old wife’s tale, or even just plain witchcraft but something about chicken soup helps people recover from colds quicker. Really. I think they even did a study on it. Check Google.

While I love a good chicken noodle or, even better, a matzo ball soup, I almost always head in the direction of comfort food when I am not feeling well. My “older son” is the same way. (He’s a twin. He’s only older by a minute but to him, it’s an important minute.) Which is why I found myself making him some chicken and dumplings Saturday night to get some of the magical chicken qualities in him and to make him feel better. I like to tell myself it was just for him but I know better.

Anytime is a good time for chicken and dumplings and I haven’t made anything like this since last fall. I love chicken and dumplings but this is the same son who can finish an entire large pizza by himself and still want dessert so I made a big pot. It was marvelous but there were no leftovers. Sigh.

The good news is he was back in school the following Monday. Whether that was because of the soup or sheer boredom from being at home remains a mystery. I choose to believe it was the chicken stock. The recipe is below if you would like to try your own experiment….

Chicken and Buttermilk-Chive Dumplings
Adapted from Tyler Florence and the Food Network
Yields 6 to 8 servings Read more…

Oktoberfest Sausage Stew

Octo-beer-Fest
Oktoberfest is wrapping up over in Munich, but for those of us here on the other side of the pond the party is just beginning. Given the number of 19th-century German immigrants who came to our country, you would think that we would have a better idea as to the proper time to partake in Oktoberfest but Americans, it seems, have decided that October is the time.

For the next month, you will easily be able to find any number of Oktoberfest celebrations and Beer Gardens that will quench any thirst for a good quality ale—as well as tasty fare to go along with it. For the beer aficionados out there, October can be a little like Christmas. For others who drink a beer once every two years or so, like myself, Oktoberfest isn’t that big of a deal. If we’re talking about cooking with beer, that’s a different story. If that’s the case, I’m all in…

Here’s the thing. I don’t like the way beer tastes when you drink it by the pint or from a bottle BUT I do like the way it smells. (I know. It’s weird.) This is why I like to use beer when I cook. It adds the flavor of the beer without making the recipe taste like beer. The best example of this is a recipe for Beef Short Ribs Braised in Dark Beer with Bacon and Red Onion that is a fall staple in my family. Of course, in my opinion, you can’t make decent fish and chips without using beer in your batter. Same goes for chili and let’s not forget that the only proper way to eat a Bratwurst is to boil it in beer first.

So for my Oktoberfest, I am going to search out all of the beer recipes I can find to test them out starting with this recipe for Oktoberfest Sausage Stew…it sounds like the perfect meal for a cool-weather dinner.

Oktoberfest Sausage Stew
Adapted from Food and Wine Magazine
Yields 6 Servings

This recipe is based on a traditional Hungarian sausage, tomato and bell pepper stew called lecsó (LEH-tcho). The beer adds a rich, dark flavor. Read more…