Oldie but Goodie: Perogies

On Christmas night of 2006, my husband, my brother-in-law, Michael (along with Max and Lola), and myself had a barbecue--yes, a BBQ! It was very surreal for Matthew and Michael since they are used to a Minnesotan white Christmas, but for me, well, it's just typical. We grilled up steaks, and I made rosemary-garlicky mashed potatoes.

One thing I learned from my father-in-law, Jim, is to always cook extra potatoes and stash away a few unseasoned mashed potatoes for another use. This way, I can make lefse, gnocchi or even perogies the next day.

For me, perogies remind me of Boston because when I lived there with my now Russian ex-boyfriend, his mom used to make them for us all the time. Thank goodness that relationship went kaput, but at least I learned how to make these billowy potato dumplings. If you don't want to use a potato-cheese filling, you can also make a meat filling, like cooked ground beef with onions and olives, or even a sweet filling like ricotta with orange marmalade...believe me, the possibilities are endless.

INGREDIENTS

Potato and Cheese Filling (makes 3 cups)

• 1 tablespoon grated onions (I used red onions)
• 2 cups cold mashed potatoes
• 1/2 cup cottage cheese (or ricotta cheese)
• 1/2 cup grated mild or sharp cheddar cheese (you can also use Colby)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper (use white pepper, if you have it)
• OPTIONAL: I added fresh thyme to my filling, but you don't have to

DIRECTIONS

In a large bowl add grated onions, mashed potatoes, cottage cheese and grated cheddar cheese and mix well to combine. Taste filling for seasoning, and add salt and pepper, to taste. You can always vary the proportions and ingredients in this recipe to suit your taste. Note: The filling should be thick enough to hold its shape.

Now start forming tablespoon-sized balls with the filling and set filling aside.

INGREDIENTS Perogie (makes 12 to 18, depending on how thick you roll them out)

• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1 egg
• 2 teaspoons oil
• 1/4 cup sour cream
• 2/3 to 3/4 cup warm water (depending on weather and humidity)

DIRECTIONS

In a stand mixer or a large bowl, add the flour and salt and mix to combine. Add the egg, oil, sour cream and warm water and mix. Add enough water to form medium-soft dough. Knead the dough on a floured board until smooth. Do not over knead. Divide the dough into 2 parts and cover and let stand for 10 minutes.

Now, roll out the dough about 1/8" thick (or thicker, deepening on how you like them) and cut out rounds with a large biscuit cutter or with the open end of a glass. Cut out about 4 rounds at a

time. Place the round on the palm of your hand then place one ball of filling into each round and

fold over to form a half circle. Press the edges together with fingers. You can crimp the edges, if you prefer, but make sure that the edges are sealed well to prevent the filling from running out.

Keep on making the perogies, and set them aside on a floured board or plate and cover with a tea towel or parchment paper to prevent from drying out.
TO COOK: Gently drop about 3 to 4 perogies into the rapidly boiling water and cook for 4 to 6 minutes, depending on thickness of dough. Do not cook more than 4 perogies at a time. Stir very gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. Perogies are done when they puff up and float to the top. Removed cooked perogies with a perforated spoon or skimmer to a colander and drain thoroughly.

Place them in a deep dish and add butter to prevent them from sticking. Serve pergoies immediately and top with more melted butter or chopped, crisp bacon, or with chopped onions lightly browned in butter. NOTE: You can quickly pan-fry the perogies after you've boiled them in even more butter (which is what I did) and top them with cooked onions in butter. Talk about heart-attack!
If you don't plan cooking all perogies, simply place uncooked perogies on a floured cookie sheet. Make sure they are not touching each other, and freeze them. Once they have frozen solid, place them in a plastic baggie and keep frozen. TO REHEAT: Boil them in salted water for 7 to 10 minutes.

Leftover Recipe: Potato Croquettes

I made mashed potatoes last night and had leftovers so I decided to make these croquettes tonight. The picture is not mine; it's from the Food Network, but they looked just the same. I wanted a sauce for them and developed one by combining a little mayo, a little cranberry sauce, a little bit of finely chopped jalapeno and lime juice with salt and pepper and mixed it. It was quite tasty with these croquettes. This is a great recipe for Thanksgiving or Christmas leftovers.

INGREDIENTS (makes about 15 croquettes)

• 2 tablespoons milk
• Salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chopped green onion
• 2 egg yolks, beaten
• 3 tablespoons all-purpose flour
• 4 cups mashed potatoes
• 1 egg, beaten
• Sifted dried bread crumbs (I used Panko bread crumbs)
• Vegetable oil, enough to fill pan 1/2-inch

DIRECTIONS

Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes. Chill and then shape using an ice cream scoop. Dip in the beaten egg, then roll through bread crumbs. Fry each croquette in shallow oil until brown on all sides.

Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.

Sauerkraut and Kielbasa Stew

Okay, I'm not sure if this is really a stew but that's what I'm calling it because you basically put all your ingredients in a pot and let it simmer for 2 to 3 hours. I also used turkey kielbasa just to make it slightly healthier, but you can use regular kielbasa for this recipe. I was quite surprised with the flavor: it was really tasty and a bit sour! I think next time I'll omit the potatoes and cut the kielbasa hot dog-size so I can serve it in rolls with some mustard. Yum!

INGREDIENTS (serves 4)

• 1/2 cup butter
• 1 medium onion, diced
• 2 garlic cloves, minced (four if you are a garlic lover)
• 1/2 teaspoon thyme
• 1/4 teaspoon ground sage
• ground black pepper, to taste
• 3 potatoes, peeled and diced (try to use a waxy potato like Yukon gold)
• 1 (16 ounce) bag sauerkraut, from the deli aisle (not canned please)
• 1 lb beef kielbasa, cut into 1/2 inch pieces (two if you love sausage)

DIRECTIONS

In a large ovenproof pan put the cold butter with the diced onion, and slowly bring to a simmer on medium heat. Simmer for about 10 minutes.

Add minced garlic and simmer 2 more minutes. Add the thyme and sage. Next combine with the sauerkraut (undrained and unrinsed), kielbasa and potatoes.

Bring to a simmer and cover loosely with foil and place in a preheated 225°F oven for 3 hours. (I cooked mine over the the stove top because it was too hot to use the oven and it came out just fine).

Irish Potato Pancakes

(Photo by Marge Perry / December 21, 2005)

Sadly, the great writer Frank McCourt died today. If you don't know who he is, then I'm sure you've read his book (or watched the movie) "Angela's Ashes." I have to say that I wouldn't have read any of Mr. McCourt's books had it not been for my friend, Amy. When we lived and worked in Boston, she invited me to a reading at the Copley Hotel. I was skeptical, but decided to go because she said there was an open bar.

Anyway, Mr. McCourt was the guest speaker and he was supposed to read from his new book, "'Tis," however all I recall was that he told us stories of his family, of Ireland, of moving to America and just made everyone laugh with his wonderful Irish sayings and his Irish wit. He was a great storyteller and, I think, a great writer.

Here's a great recipe for Irish potato pancakes, a.k.a., latkes. Serve the potato pancakes while crisp. I don't know what they would top these with in Ireland, but I know here in the states we love sour cream or apple sauce on our pancakes. RIP Frank.

INGREDIENTS (makes 6 pancakes)

• 2 medium potatoes
• whole egg
• 4 slices Irish rashers or lean Canadian bacon
• 1 tablespoon finely diced onion
• 1 teaspoon chopped parsley
• 1/4 teaspoon ground pepper
• 2 tablespoons grated cheddar cheese
• 3 tablespoons vegetable oil
• 1/4 teaspoon salt

DIRECTIONS

Peel and grate raw potato; place in a bowl. Beat egg, and add to the potato.

Slice the raw lean bacon into thin strips (julienne). Add to the potatoes along with the diced onion, parsley, salt, pepper, and cheddar. Combine thoroughly.

In a crepe pan, heat oil over medium-high heat. Pour the mix onto the pan. Cook on both sides, until golden brown.

Recipe courtesy of epicurious.com

Sweet Potato Oven Fries with Avocado Dip

I love fries...but what girl doesn't, right? One of my favorite kind of fries (besides truffle fries) are sweet potato fries. Since I'm trying (keyword: trying) to eat healthier these days, I found this recipe for oven fried sweet potato fries--yes, I know "oven fried" is an oxymoron--and I have to say the fries were good, but not as crispy as I would have wanted them to be. Next time I will cut the potatoes much thinner, almost matchstick, and bake them less time because some of my fries got burnt. However, the fries were delicious and the avocado dip was pretty good, too. You can also use the avocado dip as a substitute for mayo in a sandwich. I got this recipe from Simply Delicioso, which is not one of my favorite cooking shows but some of the recipes are pretty good.

INGREDIENTS

Sweet Potato Fries

• 2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
• 2 tablespoons olive oil, or more as needed
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• Coarse ground rock salt and freshly ground black pepper, to taste
• Avocado Dip, recipe follows

DIRECTIONS

Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.

Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.

Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.

Avocado Dip

• 1 Hass avocado
• 1/3 cup mayonnaise
• 1/3 cup cream cheese
• 1 jalapeno, seeded and chopped.
• 2 scallions, white and light green part only, chopped
• 1 lime, juiced
• Salt and freshly ground black pepper

DIRECTIONS

Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.

Marinated Swordfish with Corn Succotash and Mashed Sweet Potatoes

About a year or so ago, my brother-in-law, Michael, came to visit us and we took him to The Prado restaurant, which is our favorite restaurant here in San Diego. The meal was memorable, to say the least. I think both Michael and my husband had the osso bucco and I had a fish plate. I don't remember what it was called, but it was one of my favorite dishes from the restaurant. I tried to recreate the dish, but I was always off on some seasoning or spices. Finally, I decided to just go simple and classic, and guess what? My dish came out superb, and almost JUST almost as good as the entree at The Prado. So, to go with my theme of the feast of the seven fishes, this is an incredible dish, however it does have many steps and it will take you several hours...but if you have time, give it a try. This is also a great dish to impress your friends or impress your special someone.

INGREDIENTS (serves 4)

• 4 Swordfish steaks, about 3/4" thick each and 6 to 8 ounces each
• kosher salt and freshly ground black pepper
• 3 Tablespoons butter
• Extra-virgin olive oil
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon chopped fresh rosemary
• 3 Tablespoon dry white vermouth or white wine
• 1 1/2 pounds sweet potatoes, peeled and cut into chunks
• 1/4 cup heavy cream
• Pinch of nutmeg
• 1 Tablespoons brown sugar
• 8 ounces (about 2 cups) frozen corn, thawed
• 8 ounces (about 2 cups) frozen green beans, thawed (you can substitute with lima beans, if you prefer)
• 1 red bell pepper, seeded and diced
• 1 medium red onion, finely chopped
• 2 plum tomatoes, diced
• 2 garlic cloves, minced
• 1 Tablespoon finely minced chives

DIRECTIONS

Swordfish Steaks:

Rinse swordfish steaks and pat them dry. Lightly brush steaks with olive oil. Generously season steaks with salt and pepper and sprinkle rosemary over them. Meanwhile, add 3 tablespoons olive oil, 3 tablespoons vermouth and 1 tablespoon lemon juice in a large Ziploc bag, and then add the steaks. Close bag, making sure to squeeze out all the air and let the swordfish marinate for 30 minutes to 1 hour in the refrigerator, turning once or twice so that it marinates evenly. Cook your sweet potatoes while fish marinates. You can also start prepping for the succotash.

To cook the fish, (start cooking it when potatoes are done and you're almost done with the succotash) preheat the broiler. Place fish on broiler pan. Broil until fish is opaque is center, about 3 to 4 minutes per side. Transfer to platter.

Sweet potatoes:

Fill a large pot with cold water and add the cut sweet potatoes and 1/2 teaspoon salt. Bring to a boil and simmer, covered, for 15 to 20 minutes, or until potatoes are cooked through and are fork tender. Drain, but add back to same pot (for less mess). Add 2 tablespoons butter, 1/4 cup cream, salt and pepper, a pinch of nutmeg and 1 tablespoon brown sugar. Mash the potatoes until you get a creamy consistency. Add more butter or cream, if needed.

Succotash:

In a large skillet over medium-high heat add 1 tablespoon olive oil and 1 tablespoon butter. Add the onion and sauté until soft, about 5 minutes. Add the red bell pepper and garlic and sauté 4 more minutes. Next add corn, tomatoes, and green beans (or lima beans) and season with salt and go heavy on the ground black pepper. Keep sautéing until green beans are cooked through and all veggies are softened, about 8 more minutes.

To Assemble:

Get your 4 nicest plates out, and first place a heaping dollop of mashed sweet potatoes in the middle of each plate. Gently place one swordfish steak on top of each, and then place some of the succotash around the mashed sweet potatoes. Top each steak with a little of remaining succotash and sprinkle minced chives over each plate. Serve immediately and let the compliments flow!

Blackened Tuna with Five Pepper Sauce

Matthew is still in Virginia and he has had some incredible seafood. He recently visited Croc's in Virginia Beach and had their blackened tuna with the five pepper sauce. This recipe is not from the restaurant, but it's pretty close. It's both sweet and sour and just slightly spicy because the chili garlic sauce gives it a kick. If you can't find chili garlic sauce, you can use 1/2 tsp. of red pepper flakes instead.

INGREDIENTS (serves 2)

• 2 (8 oz.) Ahi tuna steaks, about 2/3" thick
• 2 teaspoons Cajun seasoning
• 2 teaspoons olive oil
• 2 teaspoons butter
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 green pepper, diced
• 1 tsp. chili garlic sauce
• 1/4 tsp. fresh black pepper
• 1/2 tsp. kosher salt
• 8 oz. dark syrup
• 3/4 cup chicken stock
• 1 cup white vinegar
• 2 Tbsp. balsamic vinegar
• 1/2 cup sugar
• Prepared mashed potatoes

DIRECTIONS

To make five pepper sauce: In medium saucepan, add syrup, chicken stock, vinegars and stir in sugar. Let sauce reduce by 1/4 over medium heat, about 15 minutes. Once liquid is reduced by 1/4, add all the peppers, chili garlic sauce, salt and pepper and cook over medium heat until all the peppers are translucent in color, about 15 more minutes.

To make the tuna: generously coat tuna with Cajun seasoning.

Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes for medium rare.

To serve: place a portion of mashed potatoes on center of a plate. Place your blackened tuna steak over the potatoes, then pour the five pepper sauce over blackened tuna fillet and serve.

Semi-homemade Pierogies

Last Wednesday I got home after working for 10 hours straight without a lunch break and I was starving and too lazy to go to Jack in the Box to buy a Jumbo Jack with cheese. I opened my fridge and saw a package of large won ton wrappers, left over mashed potatoes and sour cream. My creative juices suddenly started running through my head and I came up with these semi-homemade potato pierogies. Of course, they do not compare to authentic Polish pierogies, but when you're hungry, and tired and lazy, these totally hit the spot.

INGREDIENTS (makes 12 pierogies)

• 1 package of large won ton wrappers
• 1 1/2 cups left over mashed potatoes
• 1/4 cup onion, chopped
• A big handful of grated cheddar cheese (about 1/2 cup)
• 1 tsp. vegetable oil
• Lots of butter
• Sour cream, for topping
• Equipment: A large cookie cutter or a wide-mouth glass, about 3 1/2"

DIRECTIONS

Add 1 teaspoon oil + 1 teaspoon butter to a skillet on medium heat. When butter melts, add the onion and saute for 6 to 8 minutes until translucent. Remove from heat.

In a small bowl combine the mashed potatoes, sauteed onions and grated cheddar cheese. Add salt and pepper, if needed.

In the meantime, bring a large pot of water to a boil.

TO MAKE PIEROGIES:

1. Cut out large circles from each wrapper until you get a dozen.
2. Place a tablespoon of filling on each won ton round. Do not over-fill otherwise filling will spill out.
3. Moisten inner edges of won ton circle so they will stick together and fold over forming a semi-circle.
4. Press edges together making sure they are secure.
5. Boil a few pierogies at a time in a large pot of water. They are done when they float to the top.
6. Move pierogies to a baking sheet lined with parchment or plastic wrap to dry out a little.
7. Meanwhile, in same skillet you used earlier, add 1 tablespoon butter (or more if you prefer) on medium-high. Add 3 to 4 pierogies at a time and pan fry until lightly crispy.
8. Serve immediately with a dollop of sour cream.

Note: If you want to freeze pierogies, follow up to step 4. Freeze in a tray lined with parchment or wax paper. Once frozen, place pierogies into a large zip-loc bag and store in freezer, up to two months. When ready to cook, follow steps 5 - 8!

The Perfect Tortilla (Española)

There are a few dishes that I can say I'm an expert on. One of them is, of course, ceviche. Another one is the perfect rib eye steak, and there's always my scrumptious jambalaya. So I figured that if I want to increase my cooking repertoire, I have to get another Diva signature dish under my belt. So, after several tries, I have finally conquered the tortilla Española. So my friend, give this a try. The best thing about this recipe is that you can make it the day before or even the morning of, and it will be fantastic.

INGREDIENTS (Serves 6 - 8 as an appetizer)

• Olive oil
• 1 large yellow onion, chopped
• 1 small green bell pepper or half of a large one, thinly sliced into 2" pieces
• 1 small red bell pepper or half of a large one, thinly sliced into 2" pieces
• 3 to 4 garlic cloves, finely chopped
• 6 large Idaho potatoes, peeled and cut into 1/2" chunks
• 6 large eggs or 5 XL eggs
• Kosher salt
• Ground black pepper

DIRECTIONS

In a cast iron skillet, heat 3 tablespoons of olive oil on medium-high heat. Add chopped onions and cook for 4 minutes. Lower heat to medium-low and add bell peppers (green and red) and chopped garlic, 1/4 teaspoon salt and a few grinds of black pepper, and cook slowly for 10 more minutes. Set aside in a bowl.

Wipe the skillet and add about 1/2 cup of olive oil and heat on medium-high. Once the olive oil starts to shimmer a little, add all the diced potatoes and 1/4 teaspoon of salt. Toss for a two minutes then lower heat to medium-low. Put a lid on skillet or cover with the skillet with a plate and let potatoes cook for 15 minutes--just remember to keep tossing every 5 minutes or so. You want the potatoes to cook through yet not be mushy. Drain the potatoes on a colander and set aside.

In a separate bowl, lightly beat the eggs with 1/2 teaspoon of salt and a bit more black pepper. Mix potatoes, onions and peppers lightly, until well combined and set aside.

In a 10 inch non-stick skillet, add 1 teaspoon olive oil on medium-high heat. Add the potato/egg mixture and pat down. Let cook for 3 minutes then lower heat to medium-low again and cover. Let it cook for about 15 minutes, checking the sides to make sure it doesn't get burnt.

Place a plate over the top of skillet and flip it over (see movie below).

Cook the tortilla on the other side also on medium-low for another 10 minutes. Once tortilla is done, slide it into to your serving plate and let it cool down to room-temperature. The tortilla tastes best at room temperature and with a side of aioli. Buen provecho!

Diva's Amazing (and super easy) Aioli Sauce

• 3 garlic cloves, finely minced
• The juice of half of a lemon
• 1/2 teaspoon Dijon mustard
• 1/2 cup Best Foods Mayo
• Salt and pepper to taste

DIRECTIONS

Mix all ingredients in a small bowl and place in fridge for a few hours for flavors to marry. Serve at room temperature with the tortilla.

Potato-Crusted Salmon Fillet

As the holidays approach, Matt and I have been eating lots of cookies and cakes and breads and we've been going to many holiday parties. So we haven't been really eating very healthy and we've been loading up on carbs. In an effort to eat healthy, I found this recipe. I liked it because it's protein rich and it has just a bit of carbos with the potatoes. Plus, salmon is my favorite fish. A light-oaky chardonnay goes wonderful with this dish.

INGREDIENTS (serves 2)

FOR THE FISH

• 3/4 lb salmon fillet with skin on
• 1/2 teaspoon freshly ground white pepper
• 1/4 teaspoon salt
• 2 fresh sprigs thyme, leaves stripped from stems
• 1 medium-sized russet potato
• 2 cloves garlic
• 2 Tablespoon olive oil

FOR THE SAUCE

• 1 Tablespoon butter
• 1 Tablespoon flour
• 1 cup milk
• 3 Tablespoon Dijon mustard
• salt and white pepper

DIRECTIONS

Cut the salmon fillet vertically into two strips, one for each serving. Remove the pin bones from the fish with a pair of needle-nose pliers, or by hand if you can get a good grip. Place the strips skin side down and season with the pepper, salt, and thyme.

Peel the potato and slice as thin as possible (the should be flexible and translucent) with a mandoline or sharp knife. Cut the cloves of garlic in half lengthwise, score the cut surfaces with a knife, and rub garlic over the potato slices. Cover the surface of the salmon with a layer of the potato slices. Add a second layer, draping it from the top over the sides of the fish.

For the sauce: Melt butter in a small saucepan over a medium flame. Once it is melted and bubbling, add the flour and stir thoroughly until a uniform paste is formed. Continue cooking until the roux just starts to brown. Add a quarter of the milk, and whisk to incorporate. Repeat three more times until all the milk has been added. Lower the flame to prevent boiling. Cook, stirring a couple of times, for five minutes, then whisk in the mustard. Taste, and add salt and pepper as needed.

Heat a large skillet over a medium flame. Once the pan is hot, add the olive oil. It should shimmer, and begin to just barely smoke. Place the fish potato side down in the pan. Be careful not to bend the fish. Cook for two minutes. Once a crispy crust is formed, carefully turn the fish over so that the skin side is down. The potato crust should be a lovely golden brown.

Continue to cook until the skin becomes crisp and the fish is medium rare to medium. This should take about four or five minutes, depending on the thickness of the fillet. A small knife tip in the side of the fish can be used to check doneness.

To serve, place the fish potato-side up and drizzle some of the Dijon sauce on the side. Serve with a side of sauteed spinach and sauteed baby carrots.

Chipotle Mashed Sweet Potatoes

I got this recipe from my friend, Kerry, who is a culinary genius. I slightly tweaked her original recipe because I didn't want the potatoes to be too sweet. All I have to say is, Wow. These mashed potatoes were delicious. My husband totally ate them up and I went for seconds. The chipotle peppers give these potatoes a kick and the nutmeg a slight fruity flavor. Yummy!

INGREDIENTS (makes about 2 cups of mashed potatoes)

• 1 sweet potato, peeled and cut into 1/2" thick slices
• 1 Idaho potato, peeled and cut into 1/2" thick slices
• 1 tablespoon brown sugar
• 1 chipotle pepper in adobo, chopped fine (about 1 tablespoon)
• 2 tablespoons butter
• 1/4 cup whole milk, divided
• A couple of rasps of freshly grated nutmeg, or a pinch of ground nutmeg
• Salt and pepper, to taste

DIRECTIONS

Place potatoes into a large pot filled with cold water and bring to a boil. Simmer until potatoes are fork tender (mashable), about 15 minutes.

In the mean time, place brown sugar, chipotle pepper, butter, nutmeg and half of the milk into a bowl. Add the cooked potatoes and mash away. If potatoes look too dry, add the remaining milk and salt and pepper to taste and mash a bit more. Serve as a side dish to a nice medium-rare steak and enjoy!

Garlic Pommes Frites

I always know when I'm PMSing because I get an insatiable craving for garlic fries and I cry at tiny, cute things, like puppies or kittens--but not babies...they're not that cute! So, yesterday I introduced Matt to garlic fries. I mean fries so garlicky that we didn't kiss for hours. I love these fries and I found that the Lei Back Cafe in South Park has one of the best garlic pommes frites. The second best garlic fries are at The Guild Restaurant in the barrio, so go check them out or make them at home and it's getting more difficult in finding a restaurant here in San Diego that has good garlic fries since the Lei Back Cafe and The Guild restaurant have both closed.

INGREDIENTS (serves 4 guys or 1 girl on her period)

• 1 (28-ounce) bag frozen shoestring potatoes, such as Ore-Ida® Shoestrings (about 2 cups)
• Oil for deep frying (Vegetable or Peanut)
• 4 large garlic cloves, minced or passed through a garlic press
• 1 Tablespoon olive oil
• 1 Tablespoon finely minced Italian parsley
• 1 to 2 Tablespoons freshly grated Parmesan cheese

DIRECTIONS

Over medium heat, lightly sauté the minced garlic in the olive oil. When it gets to a light, golden color, remove from heat and set aside.

In a frying pan or deep fryer, heat the oil to 350°. Fry small batches of the fries for about 2 1/2 - 3 minutes or according to package directions. Transfer fries to a serving dish, then drizzle the garlic mixture over warm French fries and toss. Add salt and pepper to taste and sprinkle with parsley and grated Parmesan cheese and toss again. Delicious.

Tortilla Española

I think in our past lives, my husband and I were Gypsies because we both love to travel and we don't like to stay in one place for long periods of time. Next year, we are going to Barcelona where the true gitanos are! So, in order to get me even more excited about our upcoming trip, I'm beginning to cook some Spanish recipes, and of course, the most famous recipe of all is their tortilla de patatas. This is my absolute favorite dish and if you're ever in San Diego, Tapas Picasso restaurant has one of the best tortillas Españolas.

INGREDIENTS (serves 4)

For Saffron Aïoli

• 3 large egg yolks
• 2 tablespoons fresh lemon juice
• 1 tablespoon saffron threads
• 3/4 cup canola oil
• 4 garlic cloves, minced
• 1 teaspoon salt
• 3/4 cup extra-virgin olive oil

For Tortilla:

• 2 small boiling potatoes, peeled and cut into 1-inch pieces
• 1/4 medium onion, finely chopped
• 1 large garlic clove, minced
• 1 tablespoon vegetable oil 2 large eggs, lightly beaten

DIRECTIONS

Make aïoli:

In medium bowl, whisk together egg yolks and lemon. Set aside.

Place 2 tablespoons hot water in small bowl. In small, dry skillet over moderate heat, toast saffron for 30 seconds. Stir into hot water, then fold saffron water into egg mixture.

In blender, combine 4 tablespoons canola oil, garlic, and salt. Blend on high speed until creamy, about 2 minutes. Add egg mixture and blend 1 more minute. With motor running, very slowly add olive oil and remaining canola oil in steady stream, and continue blending until thick, about 2 minutes. Set aside.

Make tortilla:

Preheat oven to 300°F

In medium pot, combine potatoes and enough water to cover. Bring to boil, lower heat to moderately low, and cook, covered, until potatoes can be pierced with fork, about 5 minutes. Drain and set aside to cool.

In small sauté pan, over moderate heat, sauté onions and garlic in vegetable oil until soft, about 5 minutes.

In medium bowl, combine eggs, potatoes, onions, and garlic. Heat 10-inch nonstick skillet over medium heat and add egg mixture. Cook 4 minutes, then invert tortilla into ovenproof nonstick pan. Cover and bake until just set, about 10 minutes. Serve with saffron aïoli.

Boxty - Irish Potato Pancakes

It's amazing how St. Patrick's Day is a much bigger deal here in the United States than in Ireland. But it is still so much fun. My husband's family has a tradition of watching The Quiet Man (yes, it's that John Wayne and Maureen O'Hara movie) every St. Patrick's Day. I'm still getting used to their tradition—I find the movie quite silly, to tell you the truth—but I have definitely gotten used to their Irish food. There is nothing like good, authentic Irish food that sticks to your bones...and what is more authentic than boxty (Irish potato pancakes)? Believe you me, you will love these fried up cakes, for breakfast, lunch or dinner!!!

INGREDIENTS

• 1 cup raw, grated potatoes
• 1 cup leftover mashed potatoes
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 egg, lightly beaten
• 1/4 cup (about) milk to mix
• Butter or oil for frying

DIRECTIONS

Place the grated raw potatoes in a clean cloth and wring to remove excess moisture.

Whisk together flour, salt, and baking powder. Combine flour mixture into raw potatoes, mashed potatoes, and eggs. Add a little milk, if necessary, to make a pliable dough.

Heat a heavy skillet over medium heat and add butter or oil. Drop potato batter by the tablespoon into the hot pan. Brown on both sides (about 3-4 minutes per side). Butter each boxty and serve hot.

Traditional Irish Champ

Can you believe St. Patrick's Day is almost here? It seems like only yesterday that I made my first Irish-American dinner of corned beef and cabbage. But to make a "true" Irish dinner for this St. Patrick’s, we lads need to make traditional Irish champ, boiled bacon and sautéed cabbage. Aren't you getting hungry already? I sure am. As you may have guessed, champ is basically mashed potatoes, but of course no one does mashed potatoes better than the Irish.

INGREDIENTS (Serves 8)

• 4 lb Potatoes
• ½ pint whole milk
• 8 oz spring onions (scallions), chopped
• 4 oz unsalted butte, divided
• Salt and Black Pepper

DIRECTIONS

1. Peel potatoes and put them in a large pot full of cold water. Bring to a boil and cook 20-30 minutes, or until potatoes are cooked through. A sharp knife should easily pierce through the potatoes.
2. In a small sauce pan, simmer the milk and spring onions together for five minutes.
3. When potatoes are done, drain potatoes well and mash thoroughly.
4. Add the hot milk, including scallions, salt and pepper, and half the butter.
5. Serve the champ piled high on a serving dish. Make a well in the middle and add the rest of the butter in the centre. Oh, and don't forget to accompany your Irish dinner with some Guinness on the side!

Fish and Chips

I am back from my European Vacation! Sorry I didn't update my blog while I was away, but I was having so much fun in London, Paris and in Ireland that I did neglect my blog for the last two weeks. But do not despair since I did have lots of great food on my trip. And one of my favorite was fish and chips in London. This is England's most famous dish, and don't forget a good ale to go with it. Make sure you use malted vinegar for the chips to get that authentic British taste! Cheers.

INGREDIENTS (serves 4)

• 1/2 cup flour
• 1/2 cup cornmeal
• 4 - 6 ounces ale
• 1/4 teaspoon salt
• 4 cups vegetable oil for frying
• 4 large russet potatoes
• 2 pounds fish fillets, cut in half, crosswise

DIRECTIONS

Preheat oven to 250° F. Prepare batter: Mix flour, cornmeal and salt together. Add ale and mix well. Batter should be thin.

Cut potatoes in even, finger-sized pieces.

Heat oil in deep fryer. DO NOT FILL TO TOP. The potatoes and the fish will cause the oil to bubble. Allow room for the oil to rise.

Cook 1/3 of the potatoes until golden brown, about five minutes. Drain on paper towels. Place in warmed oven. Repeat process until potatoes are done and sprinkle potatoes with a little salt. Note: Do not put in too many potatoes at a time. It will cool the oil too much.

Dip fish in batter, allowing excess to drip off. Fry in batches until golden brown, about 5 to 8 minutes. Drain on paper towels. Keep warm in oven until all fish are cooked.

Serve with a sprinkling of malt vinegar.

Kielbasa Special

I wanted to make my husband a good ol' meat and potatoes meal that reminded him of his hometown in Minnesota. This meal uses the Mid-western staple of kielbasa, which is fully cooked sausage with great flavoring. A nice toasted piece of buttered rye bread goes well with this meal, as well as a tall glass of Guinness!

INGREDIENTS (for 4 people)

• 1 Kielbasa sausage, cut into 1" pieces on the diagonal
• 4 or 5 white potatoes, scrubbed and cut into 1/2" to 1" pieces
• 2 pieces of thick cut bacon, cut into 1/2" pieces
• 1 small red onion, thinly sliced
• 1 clove garlic, minced
• 1/2 red pepper, seeded and thinly sliced
• 1 granny smith apple, cored and sliced
• 1/2 head of cabbage, shredded
• 1 tablespoon cider vinegar
• 1 tablespoon butter
• Salt and pepper

First, boil the potatoes in a large pot of water for about 12 to 15 minutes. You want them to be almost fully cooked. Drain and set aside.

In the meantime, cook the bacon on medium-high heat in a large sauté pan for about 3 to 5 minutes until bacon renders out its bacon grease. Remove the bacon with a slotted spoon and set aside. Reduce heat to medium and add the onions and garlic to the bacon grease. Sauté for 2 minutes. Then add the red bell pepper and apple slices. Season with a 1/4 tsp. salt and 1/4 tsp. pepper and sauté for another 3 minutes.

After 3 minutes or so, add the shredded cabbage and cider vinegar and combine it with the ingredients. Cover the pan and let it cook for 5 minutes. After 5 minutes, add the bacon back into the cabbage and sauté the cabbage for another 8 to 10 minutes, uncovered. Season with more salt and pepper, if needed (it probably will) and add a tablespoon of butter during the last minute of cooking.

While you are sautéing the cabbage, get another skillet on the stove. Heat to medium. Cook the kielbasa until it gets nice and browned on all sides. Set it aside and cover with foil to keep warm. In the same skillet, add a little vegetable oil and cook the par-boiled potatoes and brown them nicely on all sides too. (I prefer to sautéd the kielbasa and potatoes together, but it's up to you how you like to do it.)

Before serving, combine the kielbasa and potatoes in a large bowl. Serve some kielbasa and potatoes on a plate with sautéed cabbage and a piece of buttered, rye bread...don't ya know.

Bangers and Mash

In 133 days, my husband, my mom, my step-dad and I will be on our way to London, England. As you can tell, I’m terribly excited and I can’t wait. In order to get ready for this trip, I’ve been searching for authentic British recipes, and although the Brits are not known for their gourmet meals, they did invent one of my favorite meals, bangers and mash. If you've never had this British dish, you're in for a treat. It's quite easy to make and it's definitely a crowd pleaser. A banger, by the way, is another name for sausages...so start banging!

INGREDIENTS (serves 2 to 4, depending on how hungry you are)

• 1 to 1-1/2 lb. pork or beef sausages (about 4)
• 1 large onion, thinly sliced
• ¼ cup red wine
• 3/4 cup beef stock
• 4 large baking potatoes, peeled and halved
• 2 cloves garlic, peeled
• Butter
• Salt and pepper
• Milk
• 2 tbsp. chives, finely chopped

DIRECTIONS

1. Peel and cut the potatoes in half. Place the 'taters and garlic in a pot covered with cold water and bring to a boil. Boil for 15 to 20 minutes until soft. When done remove from heat, drain and set aside.
2. Prick the sausages with a fork a few times and fry them in a large skillet over medium heat, adding a tablespoon of vegetable oil if they are very lean sausages. Cook for 15 - 20 minutes until cooked through. Remove to a platter and tent with foil to keep warm or place them in a warm (200 degree) oven.
3. Remove all but one tablespoon of grease from the frying pan and add the onions (you can add more oil if your sausages did not render enough grease). Fry the onions until golden brown, about 10 minutes. Add the wine and beef stock and stir until the liquid starts to thicken and reduce, 5 to 10 more minutes. Season to taste.
4. While the onion gravy is cooking, mash the potatoes and garlic, adding butter and milk until the mashed potatoes get to your desired consistency. Add the chives and season with salt and pepper.
5. Serve the bangers and mash on a warm platter and pour the onion gravy over it.

Mashed Spicy Sweet Potatoes

The original recipe has one ripe mashed banana in it, however since my husband has an unusual fear of bananas, I ommited it from the recipe. It still tasted great!

INGREDIENTS (4 servings)

• 2 large sweet potatoes, peeled and cut into quarters
• 1 serrano pepper, seeded and finely diced
• The juice of one orange
• 2 Tbsp. honey
• 1 Tbsp. butter, unsalted
• 1/4 tsp. kosher salt
• Ground black pepper

Add the potatoes to a large pot of lightly salted water and bring to a boil. Simmer for about 15 minutes or until potatoes are tender. When done, drain the potatoes and put them back in the same pot.

To the sweet potatoes add the diced serrano pepper, the juice of one orange, honey and one tablespoon butter. Mash with a potato masher. Season with salt and pepper and serve while still warm.

Irish Blue Cheese Potato Cakes

Cashel Blue was developed in 1984 and it is Ireland’s original artisinal blue cheese. Ireland's Beechmount Farm in the town of Tipperary makes this superb blue cheese. Cashel Blue is a young, somewhat mild and extra creamy cheese that, unlike inferior blues, is not too salty. It is a fabulous alternative to Gorgonzola or Stilton. These potato cakes are nouveau Irish cuisine and the recipe is from The New Irish Table: 75 Contemporary Recipes by Margaret M. Johnson.

INGREDIENTS (12 servings)

• 1-1/2 to 1-3/4 pounds baking potatoes, peeled and cut into 2-inch pieces
• 2 tablespoons unsalted butter
• 2 tablespoons minced fresh chives
• 1 tablespoon minced garlic
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 2 tablespoons minced fresh dill
• 2 tablespoons minced fresh flat-leaf parsley
• 1 cup Cashel Blue cheese, or other blue cheese, crumbled
• 1 egg yolk
• 1 cup all-purpose flour, for dredging
• 2 eggs beaten with 1/2 cup 2-percent milk, for dredging
• 1 to 1-1/2 cups seasoned bread crumbs, for dredging
• 1 to 1-1/2 cups canola oil
• Sour cream or crème fraiche for topping, optional

DIRECTIONS

Cook the potatoes in boiling salted water for 12 to 15 minutes or until they are tender. Drain and mash the potatoes. Set aside.

In a small skillet, melt the butter over low heat. Sauté the chives and garlic for 1 to 2 minutes or until soft. Stir into the mashed potatoes. Then stir in the nutmeg, salt, pepper, dill and parsley. Remove from the heat and cool completely.

Stir in the blue cheese and egg yolk. The cheese should remain in lumps scattered through the potatoes.

Preheat the oven to 250 degrees F. Shape the potato mixture into 12 cakes and refrigerate for 20 minutes to firm it.

Lightly dredge each cake in the flour, then coat it with the egg-milk mixture and dredge it in the bread crumbs.

In a large skillet, heat the oil over medium-high heat. Working in batches, add the cakes to the hot oil and cook for 3 to 5 minutes on each side, or until browned. The cakes can be prepared ahead up to this point.

To serve, place the cakes on a baking sheet and reheat them in the oven for about 5 minutes. Serve with a dollop of sour cream or crème fraiche.