Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Sunday, March 30, 2014

Hasselback Potatoes

The day started out with snow, yup, snow.  Thank goodness it ended with sunshine and warmer temperatures.  I thought about doing a cold weather recipe; but, I craved something grilled.  In the sun, fresh grilled, bring on spring and summer food.  There was a potato recipe in today's paper that was intriguing.  I combined it with a basic grilled steak and in-season roasted asparagus for a simple Sunday meal.  Delicious.  These potatoes were simple, yet really presented beautifully.  These are a definite dinner party fare.
According to the article, this recipe is from Sweden in the Restaurant Hasselbacken,  Sometimes called "accordion" potatoes or "pill-bug" potatoes, they are crispy and creamy and really steps up a basic baked potato.

Hasselback Potatoes

2 large potatoes, scrubbed clean
2 T. melted butter, I added a drizzle of olive oil to give it some depth.
Salt and pepper

Preheat oven to 425 degrees.

Slice each potato into 1/8 or 1/4 inch slices, not the entire way through.  If you slice the potato while it is resting on a spoon you will get even slices, while not cutting through, leaving the potato intact.

Place potatoes in a baking dish.
Brush with melted butter and season with salt and pepper.

Bake for 30 minutes.
Remove from the oven and brush once again with the melted butter.

Bake for 30-40 minutes until golden and crispy.
I sprinkled a bit of parmesan on the potato for the last few minutes just to give it a bit of flavor.


Making something simple a bit more special is well worth the extra few minutes.  It raises the bar of a simple meal.
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