365 Days, 1 Recipe at a time - Day 3

Occasionally I am goign to make a post like today's Not technically a recipe, but more of a technique I suppose. It still qualifies in my mind, and since this is my blog, it counts! lol

Roast Potatoes to Die for!


I realize many of you might just have the "wtf" look right now. Yes, roast potatoes are simple. But after watching a few different shows and a few experiments of my own, this is what I have come up with. Lets start with the potatoes. I prefer Yukon Gold, but many white potatoes will work as well. Something not overly juicy preferably. I also do not peel mine, but you are more than welcome to. 

Now, basic roasting of veg states, toss in a little oil with some seasoning, roast at very high heat on a well heated pan. The problem is, potatoes are a bit harder than other veg, and tend to not cook through in high heat in a short time. Also, one of the things I enjoy about other roasted veg, is all the little browned bits they get due to their irregular surfaces. So, I propose to kill 2 birds with one stone.

Cube your potatoes into ½" or smaller pieces. Fill a pot with enough water to cover the potatoes, add in a heavy pinch of salt and 1-4 cloves of diced garlic. Bring to a boil. Now is when you have to pay attention. I usually boil my potatoes for 7-12 minutes. You want them JUST starting to soften. You want the edges of the potatoes to crumble slightly. Pour into a strainer and let them drain to the point they begin to dry. While your potatoes are draining and drying, cover a cookie sheet or ½ sheet pan in aluminum foil and put it on the upper middle rack of your oven (not the very top). Set the oven to 475. You will need a large bowl to toss the potatoes. Place the potatoes in the bowl, add enough oil to coat well, usually 2-4 tbl depending on the amount of potatoes. Add salt, pepper, Mrs. Dash, garlic, lemon, dill or whatever you prefer on your potatoes. Potatoes are the flavour velcro of the kitchen. Toss to coat evenly. As you toss you should get little bits of potato flaked off. That's good, those bits will brown faster becoming mondo flavour. Place on your preheated baking sheet and roast for 10-20 minutes, or until the potatoes brown nicely and are fully cooked.

top with a little butter and serve!

365 Days, 1 Recipe at a time - Day 2

Believe it or not, I have had some trouble deciding on day 2's recipe. I don't want to start off on a dessert rut, but I do have some seriously kick ass desserts to share. Then again, I have several things we all find kickin. So, I'll do one of our favorite dinners.

Swiss Steak 

1-3 lbs               Beef (skirt steak is an excellent choice)
1 med                Onion
1                       Green Bell Pepper
2 med                Carrots
2 stalks              Celery
1 can                 Tomatoes
1c                      Red wine
1/2c                    Boiling Water
1 cube or 1 tbl   Beef Stock
2 cloves             Garlic, smashed and chopped
Salt & Pepper


You will need either a crock pot or a dutch oven for this. Chop all the veg into small pieces and toss together in a bowl with a little vegetable or olive oil. Put the stock cube or granules in the boiling water. Now bring a heavy (I prefer cast iron) skillet to med/high heat with enough oil to coat the bottom fully. When the pan is searing hot.... sear the beef. Now, as this is going to be a slow wet cooking method, using cheap cuts of beef is not only acceptable, but preferred. Skirt steaks and shoulder cuts have lots of flavour but  can be tough. Sear each side of the beef for 3-5 minutes, until each side has obtained a nice browning. Season each side as you sear. Once the meat is well seared, remove from the pan and allot to rest on a plate. Turn the burner to the med side of low (wherever you would usually saute) and wait for the pan to cool a bit. Saute the mixed veg until the onion is translucent. immediately place the veg into your crock pot, turn the crock pot on high and place the pan back on the burner on med/high. Give the pan about 2 minutes to reheat, and deglaze the pan with the red wine. Deglaze means to use a liquid in a hot pan to life the fond (fond being all the tasty browned bits stuck to the pan) making a very flavourful sauce. Be sure to scrape the pan well during deglazing to get all the tasty bits out! when you feel the pan is as deglazed as it is going to get, add the beef stock (out of cubes or granules? canned stock/consume is fine, as is coffee!) While the liquid is heating, add the meat to the crock pot, cutting as necessary to fit. Add the can of tomatoes (dices, while, stewed, doesn't matter). Gently pour the liquid in. Add the garlic and more salt and pepper to taste. Cook on high for 1-2 hours, then turn down to low for an additional 2-4 hours. Alternately, prep the meat and ingredients the night before, toss it in the crock pot on low before you leave for work and you'll have dinner waiting for you when you get home!


We like to serve this over garlic mashed potatoes, but works well as is, with noodles or biscuits!

365 Days, 1 Recipe at a time - Day 1

So, as some of you know, I haven't been at my best lately. This blog unfortunately has suffered for it. So, as I am trying to make some other changes in my life, I am getting back to the blog! I thought posting a recipe a day for a year would be a good start to moving forward. I will start with whats cookin now, sprinkle in some seasonal recipes, and add a dash of some closely held secrets. I hope you enjoy!

The Only Brownie Recipe That Should Exist  350°  9x13 Greased


1c              Butter - Melted
3c              Sugar
1tbl            Vanilla
4                Eggs
1 1/2 c         Flour
1c              Cocoa Powder
1 tsp          Salt
1c              Semi-sweet chocolate chips (optional)

Cream butter and sugar enough to fully combine. Blend in Vanilla. Beat in eggs 1 at a time, fully incorporating each before adding the next.
Sift Flour, Cocoa and Salt together. Add to wet ingredients and stir until just combined. Ensure all dry is fully mixed in, but do not over mix, as it wall make the brownie tougher and more cake like. Fold in chips if you are using them.
Spread into your prepared pan and bake for 35-40 minutes, turning at least once. Brownie should have a nice dry crackly top when done.