#baby Hasselback potatoes

[letstossncook]

Crispy Air Fryer Hasselback Potatoes

Crispy Air Fryer Hasselback Potatoes

Hasselback Potatoes are one of our family favorites to serve as a side over a Sunday meal. Earlier it was just a weekend dish we usually prepared, but now since I’ve purchased an Air Fryer, we enjoy these along with week days too. Air Fryer Hasselback Potatoes are thinly sliced into fan like shaped baby potatoes, sprinkled with simple seasonings, air fried till golden and crispy. Perfectly…

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#air fryer baby potatoes #air fryer hasselback potatoes

[beckandbulow]

Local Elk Chop Parsnip Vanilla Bean Puree, Baby Hasselback Herbed Potatoes| Blueberry-Rosemary House Demi Glacé

Source: Instagram @chef_dennis99

[veronicasanders]

Let's talk holiday season food. What’s the family/friends favorite that always gets trotted out for every occasion, what food is a “special” holiday favorite?

Yay!!! So excited for this. You already know I’m gonna go off so here’s a read more. 😜🤣

Okay I’m starting with Thanksgiving, which is my favorite food holiday. In my family, the meal is 100% vegetarian friendly except the turkey and gravy (which I despise anyway), and totally centers on local autumnal produce. Also, EVERYONE, and I mean every single person over the age of 10, contributes. Even if it’s like, my cousin who has no culinary skills - he mixes drinks. Or my uncle who is the DJ and who sets the table and does a phenomenal job—with like, local flowers and origami napkins. Or my other cousins who do an art project with the younger kids, so even though they aren’t cooking, they make centerpieces and shit. 

One year, I got a fantastic deal on purple potatoes at the farmer’s market, and my brother used those for the MOST delicious mashed potatoes that were loaded with cream and garlic. That dish was a staple for many years, although in recent ones, he’s been doing smashed potatoes—or, when he’s super ambitious, Hasselback potatoes—and the crispiness is absolutely delightful.  

I have made cornbread every year since I was about 12 or 13. It’s this incredible recipe that includes fresh corn and browned butter - usually cornbread is dry, but this is amazing and doesn’t need any butter or anything on it. Sometimes I add jalapeños or red pepper for color/flavor - which one depends on how many baby-mouths are coming.

We always make fresh cranberries, too, not that canned shit. The cranberry bags have the basic recipe, but it comes out way too sweet that way, so instead we use about 1/4 of the sugar and a little orange juice. I like putting walnuts in, but not everyone in my family likes nuts, so I’ve found that chopping an Asian pear and tossing that in right before serving serves the same purpose of a crunchy element. 

My great-aunt’s sweet potato pie recipe is SO fucking good. It’s one of the best things on the table and the one year my mom said maybe we don’t need it because too many carbs, I staged a protest. I actually like it better than any of the desserts (and for some reason it's on the dinner table even though it's 100% a dessert--it's got a graham cracker crust and toasted marshmallow top, for fuck's sake). But anyway...

My favorite, or at least tied for favorite with like 5 other things, is my mother’s stuffing. (Well, dressing, since it’s not stuffed into the bird's ass, but the word dressing is weird to me for a substantial side dish.) She uses a mix of cornbread and regular bread, a shit ton of celery and carrots and caramelized onions, and veggie stock that smells so good, it makes me homesick just thinking about it. 

Occasionally there’s also something like Mac and cheese or fresh bread/rolls, or green bean casserole or wild rice. Kind of depends on who’s coming and how many people are there, etc, because you always need everyone to contribute. 

Then of course, we have tons of roasted or grilled vegetables, whatever looks fresh and beautiful, or what the more talented people have grown in their gardens: Brussels sprouts, eggplant, corn (bonus if we can find red corn) green beans, broccoli, sautéed mushrooms, carrots (bonus for purple or multicolored ones), butternut squash, cauliflower (bonus for purple). And a big salad with dark greens like rainbow chard or kale (usually grown by one of my aunts), avocado, radishes, multicolored peppers, sunflower seeds or roasted pepitas. I’ve seen other people’s Thanksgiving tables and I’m generally shocked by how much brown and beige there is. Our table is a glorious fucking rainbow. 

The past 5 years or so, I haven’t been able to go home for Thanksgiving, so we now have a tradition of repeating the meal (or at least, the favorites) on Christmas Day. 

Speaking of Christmas…

So, there’s an Italian-American tradition called “Feast of the Seven Fishes” that takes place on Christmas Eve. (I’m not positive how it started, but I am guessing it had something to do with how expensive seafood was in the “New World” and so it was reserved for truly special occasions.) We don’t usually do all seven, but we always make my grandmother’s shrimp recipe, mafaldi with a spicy red lobster sauce, baked lobster, and usually some kind of salmon my dad can grill. (He also cooks the Thanksgiving turkey on the BBQ. We find that his energy in the kitchen can be neurotic and thus enjoy sending him outside.) And of course garlic bread or something fresh-baked to soak up all the sauces. (Grandma called it a sponge.) Also we always have Panettone (the kind with chocolate, not the fruitcake one) for dessert, heated up with ice cream and ganache.

Then, Christmas morning is usually French toast (made with Challah so that the Jews feel represented), or this cheese blintz dish we learned from my dad's cousin.

Which reminds me, oops, I skipped over Chanukkah. Traditions there are more flexible since we don’t celebrate every day and often miss the whole 8 days and remember later in the month. Mostly since my dad doesn’t give a shit and my mom’s not Jewish. But we always at least have latkes (my brother’s are outstanding, and a few years ago he made the regular ones and I made sweet potato and they came out divinely.) Also we do chocolate-covered macaroons (not to be confused with the French macarons) since they’re my mom’s favorite, and my grandmother’s vegetarian version of chopped liver which is SO GOOD, and noodle kugel. And if we’re up for it, we’ll also make rainbow cookies, which I’ve talked about before at length. (Marzipan-flavored “cookie” layers that are basically a very decadent sponge, raspberry jam, dark chocolate. 

New Year’s Day: lentil soup! Black-eyed peas! Which I think supposedly serve the same good-luck purpose. 

Not specific to a particular holiday but a couple of times a year, my family does polenta parties. A huge pot of polenta and a bunch of homemade toppings, like tomato sauce, pesto, veggies, sautéed mushrooms, caramelized onions, different cheeses, meat that I don't care about, etc.

I’m gonna stop now. I could go on for fucking ever. (Super Bowl Sunday? Easter? Fourth of July? I care about nothing except the food.) I love food and I love my family and I love eating with them. I'm so excited that this year, I'm gonna be on the East Coast for a whole month visiting people. 🥰

#walking down the glittertrail

[hopecohen]

it all started with briny, pristine Beach Plum & Norumbega oysters, followed by ramón peña sardines & sourdough, hasselback potato, creme fraiche, horseradish, chive (swoon), grilled napa cabbage, fish sauce, lime, toasted peanut, and the salad that haunts me, so flavor forward - the description fails to convey: endive & baby gem salad, tarragon vinaigrette plus steller cocktails by @vlicious @vernickfish #rawbar #shellfish #eatatthebar #oysters #beachplum #norumbegaoysters #ramonpeña #sardines #sourdoughbread #dinephilly #infatuationphilly #eaterphilly #hasselbackpotatoes #artisancocktails #barfood #latenight #datenight #travelerstorytellerchef #icravephilly (at Vernick Fish) https://www.instagram.com/p/CeJ4urkpAM3/?igshid=NGJjMDIxMWI=

#rawbar #shellfish #eatatthebar #oysters #beachplum #norumbegaoysters #ramonpeña #sardines #sourdoughbread #dinephilly #infatuationphilly #eaterphilly #hasselbackpotatoes #artisancocktails #barfood #latenight #datenight #travelerstorytellerchef #icravephilly

[chefcarolb]

Baby Hasselback Potato Bake with Cheddar and Bacon is super simple and guaranteed to be a hit!

#baby hasselback potato bake with cheddar and bacon #simple #baby #hasselback #potato #potato side #bake #cheddar #bacon #cooking #cook #meal #meal prep #meal planning #food #recipe #simple idea #simple inspiration #simple recipe #simple dish #baby idea #baby inspiration #baby recipe #hasselback idea #hasselback inspiration #hasselback recipe #potato idea #potato inspiration #potato recipe #potato dish

[nancy2806]

Hasselback Potatoes

This is a dish with very few ingredients, it is beautiful to look at and delicious to eat. It was first served in Hasselbacken Restaurant in Stockholm in 1953!

Ingredients–

10 medium potatoes, unpeeled and washed clean and patted dry

2 tbsp extra virgin olive oil

2-3 tbsp butter melted

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

30 gm shredded cheese

Salt and pepper to taste

Parsley for…

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#baby potatoes #comfortfood #hasselback potatoes #potatoes

[samwilsonshandsandass]

Evening Date

Pairing: Sam Wilson x reader Summary:  After a long day at work, Sam pampers you Warnings: none Word count: 1024

Usually you loved your job. You liked coming into the store, redecorating the store to show customers what they could do with the assortment you sold. You liked your colleagues and the solidarity among each other. You liked talking with the customers, helping them and bringing them joy when they left the store with something to embellish their home with or with a little gift for someone.

But there were some days you didn’t as much. Because of the same customers. Today was one of those days. One customer accused you of something you didn’t even do, you just hadn’t greeted him in an entirely fake bubbly voice he most likely thought to be owed by “lowly retail staff”.

One customer broke several things and when you went over, she was all like she actually wanted to put it away. Spoiler alert, she didn’t and she actually had put the things, one snow globe and other things, back where they came from. And it would have taken minutes for a different customer injuring themselves and the store being faced with a law suit.

And then there were the customers that apparently thought retail workers didn’t even deserve basic respect. Talking on the phone and ignoring you while you needed them to do things like paying, not saying what they wanted and expecting you to read their thoughts or just ignoring your very existence. Not even a hello or goodbye.

After eight hours, you were done for and just glad to close up the store with your youngest colleague. The way home went by quickly to your relief. You entered yours and Sam’s flat and just let your bag fall down next to the coatrack before even closing the door.

“Hi baby!” You heard Sam from the kitchen. “Do me a favor and don’t go into the living room, please? Or the kitchen?”

“Uh. Okay? I’m taking a quick shower!”

Afterwards, you donned your finest sweatpants and sweater (the ones without holes from the many times of washing them) you stood in the hall.

“Sam? Can I now come into the kitchen? Or the living room?”

Sam didn’t answer. Instead, he came out and took you by the hand. “Long day?”

You nodded.

“I did something for you. Hope you like it” He kissed your forehead.

“I’m curious.”

Sam wrapped his arm around your waist and led you into the living room that also housed the dining table. It was laid and decorated with cutlery, plates, candles and whatnot that looked familiar to you.

“Don’t tell me you used the candles and candle holder and just everything that’s on the table for decorating purposes from my store?” You laughed.

In the middle of the table stood said candleholder, black with gold accents, with long black glittering candles in it on a golden tablet. On the tablet laid fake flowers, mostly roses and some orbs in different colors. The tableware and cutlery gleamed in the candle light and the glittering candles reflected the flames as well.

Sam smiled. “You know it. And you know your store’s assortment better than others. Maybe except your manager.”

“Because she’s the one who orders the stuff.”

“And still, you’re one of the best in that store.”

You smiled and took Sam’s hand in yours. He stroked it with his thumb. “Thanks.” You mumbled.

“How did you get your hands on the stuff without me knowing it? I mean, I work there. Almost every day.”

“I chose the one day I knew with certainty you didn’t work and slipped in. And when your colleagues recognized me, I made them promise not to tell you anything.”

“My, aren’t you smart” You teased him.

“I do have my moments” Sam smiled at you. “Now, what do you say to baked salmon on leaf spinach with Hasselback potatoes?”

“Ha- what?” You looked at the fan like potatoes.

“Hasselback. Originally from Sweden you cut the raw potatoes and put oil and butter on them and then put them in the oven. But I added some spice, so I hope they turned out good.”

“Not using spices would be torture for you. I’m sure they’ll taste incredible!”

“Tuck in then” Sam grinned and gestured for you to start eating.

You ate in comfortable silence and sipped on the exquisite wine Sam had decided on to compliment the fish. After everything on the plates was cleared and the wine was entirely drunk, Sam steered you towards the couch. The couch table always had some kind of centerpiece on it but at first sight you thought it looked different.

“Sam…?”

“Do you like it? Did the guy who doesn’t spend his working hours in between decorations do a good job of decorating?” Sam looked at you hopeful.

“Wonderful. We could use someone with you eye. Ever thought of a career change?”

“You like it, really?!”

“Really. Although-“ You stretched out the ‘although’, “this one ornament looks a little too straight in its placement.” You moved something half an inch to the left.

“Little critic” Sam bumped your shoulder gently before he pushed you by your shoulders down on the couch. “I’ll be right back.”

“Right back” meant “right back”, because you didn’t even have the time to lean forward and inspect your man’s decorating, Sam was back with a big plate. On it were several desserts. You spied panna cotta and lava cake and several other things you couldn’t yet make out.

“Scoot over baby.”

You did and cuddled into Sam’s chest. He wrapped his arms around you and pulled you up. He turned his head to kiss your temple. Sam took a fork of the panna cotta and you opened your mouth. It was the best you had ever had. Bite after bite, Sam fed everything on the plate and interspersed kisses all over your face and top of your head.

“Satisfied?” Sam looked at you.

“Mhm” You mumbled with closed eyes.

“If you scoot any closer you gonna be in my skin” He chuckled.

“As if you’d complain” You mumbled, sleep creeping in more and more.

“Never said that.” Sam kissed you on the lips softly.

#my things #my writing #sam wilson x reader #sam wilson x you #sam wilson x y/n #sam wilson #sam wilson x reader insert #captain america x reader #captain america x you #captain america x y/n #captain america x reader insert #sam wilson fluff #captain america fluff

[nutty-noon]

★ Baby Fingerling Hasselback Potatoes with Curry Aioli and Parmesan ★

#potatoes #parmesan #cheese #potato #aioli #curry #hasselback #baby potatoes #not sweet #dinner

[tastesoftamriel]

I was asked about what dishes you should never offer to Daedric Princes by a follower who's probably a little too curious for their own good. Here's an interesting question I certainly have not thought of, because I generally try not to invoke the wrath of Daedric Princes! However, if you really want to potentially bring the punishment of Oblivion down upon yourself, please feel free to try the following...

Mehrunes Dagon

Instead of fiery destruction, I propose something...cute. A classic chilled custard tart topped with warm berry compote and some Hammerfell-style rose-and-vanilla pashmak is bound to melt hearts, just not in the way one of his Dremora would.

Peryite

I love making healthy foods just as much as indulgent dishes, and as the popular adage goes, an apple a day keeps Peryite away! A classic rucola and feta salad with a balsamic and Cyrodiilic olive oil can be made even better with an extra handful of spinach, a sprinkle of fresh pomegranate, halved walnuts, avocado and cucumber slices, and a few diced apple pieces! Simply delectable, and sure to keep scurvy and pestilence at bay.

Molag Bal

What should you not offer the Daedric Prince of domination and creator of vampires? Probably a soft, delicate vegetarian dish. A Breton vegetable quiche with an all-butter crust, goose eggs, sun-dried tomatoes, delicate baby spinach, fresh chanterelle mushrooms, squash, lots of garlic, and a spot of chevre. Mouth-wateringly good, this little beauty makes for an excellent meal at any time of day, and is bound to make Molag Bal sneer.

Namira

I'm going to be a little cheeky here and turn something gross and creepy into something delicious that even the fussiest nobles I've served love: garlic butter snails. Namira's followers are known to chow down on live, raw snails, shells and all, but I prefer mine with a garlicky gratin and a sprinkle of cave-aged West Weald parmesan. Oh, and don't forget to eat them with a fancy silver snail fork like a proper diva!

Boethiah

Plots? Destruction? Snakes? Not with this dish! What you see is what you get with a traditional Nord bread-and-butter pudding! It's a great way to use up your leftover bread scraps and stale butter, and is one of Tamriel's most satisfying desserts in my humble opinion. Served with hot custard and dried snowberries, this pudding is the perfect, least deceptive dish I can imagine.

Hircine

You were spot on with a salad, but let me raise the bar a little. Not just any salad will do, but you'll want all your ingredients to be gently cultivated by hand and farmed, as opposed to wild foraged. Iceberg lettuce and pink pear salad with some crumbled goat cheese and honey hits the spot, but how about topped with some marbled fatty beef? The historic Gweden Farm near Anvil has won countless awards for its pampered cows who are given a daily massage and the best fresh grass and Cyrodiilic grain. Domesticated, happy, and wonderful...unless you're a hunter, that is.

Hermaeus Mora

You'd have to be downright stupid to try a traditional Argonian worm bowl unless you're Saxhleel, and even then, most of them don't want to touch this nasty, wriggling dish. Fresh, live mealworms and kotu gava eggs are drowned in a fermented blood worm sauce, with shredded catapult cabbage and flame-grilled, toxic haj mota flesh. I once commented that it looked a little like Hermaeus Mora himself, before taking a tentative nibble and spending the rest of the day throwing up in the swamp. Please don't try this. It's the dumbest dish in Tamriel, and a pox on whichever Argonian invented it.

Sheogorath

No cheese or strawberry torte here! In fact, the least madness-inducing food I can think of is a nice, mild pistachio ice cream profiterole, dipped in sweet milk chocolate and topped with fresh nuts is the perfect Breton summer treat, yet far too boring for the Prince of Madness to bother with. Which leads us to...

Sanguine

I really dislike coming up with bland, mundane dishes for the occasional fussy eater I come across during my travels. Sanguine, Prince of hedonistic pleasures, probably lurks over my shoulder at the average feast I throw, so I admit I was a bit stumped here...until I remembered my Granny Matilda's chicken noodle soup. As basic as soups come, this simple broth is made by boiling leftover chicken carcasses for a night and a day, and served with plain egg noodles. The perfect food for when you're feeling under the weather, or have the palate of a small Nord child.

Malacath

Altmer cuisine seems like a good way to get Malacath really mad, because it's basically the antithesis of what he stands for. Delicate Quicksilver Lingwe cerviche with a yuzu drizzle and Crystal Hannia caviar, with a light avocado mousse flavoured with apple blossom? A sensory delight, and bound to make any Malacath-respecting Orc gag.

Jyggalag

Fried, hand-pulled buckwheat noodles with a spicy Pellitine-style curry sauce is a good way to make this Prince quite cross with you. Not only is it messy to eat, but your furniture will likely suffer bright orange and yellow stains from the turmeric and tomatoes, and your bowels will also be as tangled as the noodles after consuming a fiery Khajiiti curry.

Vaermina

So mundane and boring, you're definitely not bound to have any dreams or nightmares about a bowl of saltrice porridge with comberry preserves and scrib jerky. The staple food of the common Dunmer, it's tasty enough to eat on a daily basis, but hardly the stuff dreams are made of.

Mephala

This spidery Prince enjoys interfering with us mortals, so it's time to fight back with a dish that'll probably make most other Daedric Princes frown too. Imperial food is famous for its balanced flavours, textures, and fresh ingredients, and a Gold Coat seafood stew is a vibrant dish bursting with the best fresh fish, mussels, lobster, and crabmeat the region has to offer. Mild but but with a tangy punch from the sun-dried tomato based soup and a dash of crisp white wine, this is a dish that both young and old enjoy across Cyrodiil.

Meridia

Charred jerk wild boar stuffed with timber mammoth cheese and a delicious bloody jus-and-honey sauce is sure to make any Bosmer's mouth water! It's definitely dead, it's definitely cooked, and it's definitely bound to disappoint Meridia. Just a warning- try this for a laugh and you'll never be able to get rid of her beacon.

Azura

By Azura, please don't offer this to the Lady of Dawn and Dusk unless you want to irreparably have your race changed! Love and devotion is what this Prince craves, so why not damage yourself with a fiery Dunmeri Vvardenfell fondue, made from scuttle, crab meat, and extremely spicy fire petal blossoms? Enjoyed by the most pain-seeking of Dunmer, my version comes with fried hackle-lo leaf and saltrice-and-wickwheat bread for dipping. It'll have your guts in a twist for days, which is the price to pay for this deliciously hot "cheese" dish. Oh, and did I mention that it's best washed down with a nice cup of Vivec's Gingergreen Chai?

Nocturnal

There's absolutely nothing dark about a Redguard sun-jelly, made with fresh fruits from coastal Hammerfell. Coconut, palm fruit, watermelon, and bananas are the stars of the show in this dessert, set in a chilled agar jelly that keeps the heat at bay. The fanciest Redguards love mixing edible gold flakes into the jelly itself, giving it a delightful luster that is sure to put a smile on your face and chase the shadows away.

Clavicus Vile

You're not going to want to strike any bargain to give up a delicious baked chub loon gratin with echatere cheese, over hasselback potatoes and crispy radish chips. This Orcish delicacy is surprisingly so good it's even tickled the fancy of the fussiest eaters in Tamriel! The chub loon meat is juicy and melts in the mouth, and the echatere cheese melted into the cracks of a hasselback potato are wonderful with radish chips for dipping. Admit it, you're drooling aren't you?

#Asks #Daedric Princes #Daedric Lords #TES #the elder scrolls #World building #worldbuilding #long post #text post

[theburgerlist]

𝙂𝙞𝙛𝙩𝙚𝙙 🍔 I had SO MUCH FUN the other night at @sixescricketclub. I’ve never watched a full game in my life but it made no difference, it was such an enjoyable night! Cricket batting cages where you’re scored on where you hit your ball, and in my case there was a lot of zeros. But the great thing is that the food is AMAZING. It’s a side project of @macandwild but with its own menu. This is the Sixes Burger. 14 month aged double Yorkshire beef patty, smoky onion jam, applewood cheese, crispy onions, pickles, burger sauce, with bacon added. You’ve got to get stuck into the small plates too. Make sure you check out the bubble & squeak pakora, sausage roll, roast beef buns. Plus the baby hasselback potatoes are a great side. Their Signature and Experimental cocktails are all amazing too! Shout out to Cloud Atlas, Club Tropicana and Silly Midoff Punch. An amazing all round experience of fun, food and drinks. 100% booking another night out soon. . . . . . #burger #burgers #cheeseburger #cheeseburgers #hamburger #hamburgers #beefburger #baconburger #baconcheeseburger #doublecheeseburger #burgermania #burgerporn #burgernight #burgerday #burgeraddict #burgerheaven #burgersofinstagram #londonburger #london #londonfood #burgerking #burgertime #burgerlife #burgerlove #burgerlover #burgerlovers #burgersandfries #beef #foodporn #timeoutlondon (at Sixes Cricket Club) https://www.instagram.com/p/CSE3bOeo84y/?utm_medium=tumblr

#burger #burgers #cheeseburger #cheeseburgers #hamburger #hamburgers #beefburger #baconburger #baconcheeseburger #doublecheeseburger #burgermania #burgerporn #burgernight #burgerday #burgeraddict #burgerheaven #burgersofinstagram #londonburger #london #londonfood #burgerking #burgertime #burgerlife #burgerlove #burgerlover #burgerlovers #burgersandfries #beef #foodporn #timeoutlondon

[scottishfoodreview]

Grilled halloumi and chorizo salad with hasselback baby potatoes. If there is anything good to come out of lockdown it is fabulous meals on a weeknight. Who knew :) #halloumi #chorizo #hasselbackpotatoes #weeknightdinner #lockdowncooking #familymeals #slimmingworld #slimmingworldfriendly #veryyummy #SFR #foodie #foodblogger https://www.instagram.com/p/CBd3Z-Rjxxk/?igshid=1h5a236abintr

#halloumi #chorizo #hasselbackpotatoes #weeknightdinner #lockdowncooking #familymeals #slimmingworld #slimmingworldfriendly #veryyummy #sfr #foodie #foodblogger

[wavelette]

thxgvng

I. The Menu:

Roast Chicken with Lemon, Thyme, Ginger (In Oven)

Turkey Neck/Chicken Leg Gravy with dry Vermouth

Yeasted Dinner Rolls (First Rise)

Mashed Root Veggies (parsnips, carrots, celery root)

Cornbread Dressing with Sausage and Sage (In Oven)

Cabbage Gratin (In Oven) 

Beet + Sweet Potato Hasselback with Gruyere (In Oven)

Wok-Fried Crispy Green Beans with Mushrooms 

Bitter Greens Salad (lemon zest dressing)

Marbled Pumpkin Pie/Cheesecake (DONE)

II. Wednesday

Grocery trip

Make cornbread: buttermilk, melted butter, cornmeal, baking powder, salt

Make chicken/turkey stock: roast chicken legs and turkey necks; instant pot 3 hours

Make sausage mix: ground pork, fennel seeds, smoked paprika, ginger, salt, pepper, cardamom, red pepper flakes

Dry brine chicken: salt, pepper, herbes de provence, baking powder

Make pie/cheesecake: almond/pecan/walnut crust; pumpkin pie filling; cheesecake filling. 

Slice veggies: mandoline beets and sweet potatoes; chop parsnips, carrots, celery root, celery, cabbage, mushrooms, etc.

Slice/tear cornbread into croutons

III. Thursday

Roast cabbage

Dry out cornbread croutons if not stale

Assemble dressing: cornbread, sausage, celery, sage, stock. 

Assemble gratins: cabbage, cream, fresh thyme, manchego; beets, sweet potato, coconut milk, gruyere, parmesan. 

Stick in oven: chicken, dressing, gratins

Make dinner rolls (rise ~45 min--hour)

Cook root veggies for mash

Make salad: baby kale, arugula, olive oil, lemon, lemon zest 

Make gravy: roux, stock, dry vermouth 

Wok fry the green beans and mushrooms; serve with sliced almonds

Get out chicken, dressing, gratins; put in rolls

Enjoy fruits of my labor

#this is a checklist for myself

[mmfood]

Ribeye grilled over charcoal, hasselback potatoes, bell peppers stuffed with wild rice and chorizo and baby eggplant.

#food #foodporn #delicious #yummy

[chefcarolb]

https://www.fromachefskitchen.com/baby-hasselback-potato-bake-with-cheddar-and-bacon/

Baby Hasselback Potato Bake with Cheddar and Bacon is super simple, great to take to a party because it can be made ahead of time and guaranteed to be a hit!

#potato #potatorecipes #easypotatorecipes #easyrecipes #hasselback #hasselbacked #hasselbackedpotatoes #bacon #cheddar #cheese #sidedish #potatosidedish #recipe #food #cooking #chef #kitchen #chefblr #fromachefsitchen

[azahar]

next level hasselbacks

This is seriously taking hasselbacks to another level. I don’t remember where I first saw this but I knew straight away I had to try making deep-friend baby hasselback potatoes. Basically you take some baby potatoes and parboil them for about 8 minutes, then strain them and let them cool. Then do the hasselback thing to them (I used a spoon so I didn’t cut straight through) and deep fry them,…

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