03 Wednesday Aug 2016
As an unhappy child, chef Eric Ripert tasted love in his mom’s cooking. Eric, 51, is the chef at Le Bernardin in New York. His new memoir is 32 Yolks: From My Mother’s Table to Working the Line. (READ MORE + RECIPES)
— AARP The Magazine for iPad, August-September 2016
19 Thursday Jul 2012
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I LOVE potato chips! This oven-fried version is adapted from a recipe by Joanne Weir. I’ve made it several times now and have perfected it to my liking. Once you’ve tried these, you’ll never buy supermarket potato chips again! These are easy to make and healthier than any packaged version. Enjoy them in moderation as a side dish with your favorite meal, or serve as a tasty appetizer with cocktails.
BoJoda’s Oven-Fried Potato Chips
Ingredients:
1 large Idaho potato (12-14 oz.)
2 T Extra Virgin Olive Oil
1/4 t dried marjoram
kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
1. Peel and cut potato into paper-thin slices. I use my Slice-O-Matic, but you can use a mandolin slicer or a chef’s knife.
2. Place potato slices into a large bowl of water for about 20 minutes. This rinses off the starch and promotes crispness.
3. Drain potato slices and pat dry on a kitchen towel or with paper towels.
4. Place potato slices in large bowl. Add olive oil, marjoram, salt and paper. Toss with hands until potatoes are evenly coated.
5. Place slices flat on a large baking pan or cookie sheet lined with parchment paper. Try not to overlap slices for even crisping.
6. Bake in 400-degree oven for 20-40 minutes until lightly browned and crisp. NOTE: baking time will vary depending on the thickness of potato slices. Remove from baking pan and place in a bowl or platter. Add additional seasonings or chopped fresh herbs such as rosemary or chives as desired. Serve immediately while chips are warm.
Yield: about 3 cups of chips. I usually make double the recipe and there are never any leftovers.
17 Wednesday Aug 2011
Yet again, social media inspires today’s post. My friend Don Seckler posted a photo of this Dark Devil’s Food Cake on Facebook today, and April Kabbash “liked” and commented on Don’s post with details about Sweetapolita… the source of this truly AMAZING CAKE! It’s a work of art. (MORE)
Dark Devil's Food Cake (a variation by Sweetapolita), Photo: Sweetapolita.com
"For the Love of Fondant Asparagus (and 8-Layer Cakes)", Photo: Sweetapolita.com
A half-eaten slice... Photo: Sweetapolita.com
12 Friday Aug 2011
I grew up in Michigan and I still remember and love the taste of fresh Michigan sweet corn. However, having lived in the Garden State for the past twenty years or so, I’ve come to appreciate and look forward to Jersey-fresh corn every summer. Simply boiled in a pot of hot water with husks removed, or soaked in water and then grilled with husks intact, there’s nothing better than fresh corn on the cob slathered in butter and seasoned with salt and pepper. Here’s a recipe I discovered by Steven Raichlen for Mexican Grilled Corn. It’s a new take on corn on the cob that’s very easy to make and super delicious! You don’t even need a charcoal grill… I make it on a grill pan on my electric stove. (VIDEO)
Mexican Grilled Corn
Peel back the corn husks (like peeling a banana) and tie with butcher's string before grilling on a charcoal grill or a grill pan on the stove top.
Primal Grill's and Barbecue University's Steven Raichlen
