Tags: eggs, En Croute, Ham, Julia Child, Michel Richard, Peppers, Puff Pastry, Spinach, Torte Milanese, Tourte Milanese
Remember when I told you about the computer crash of 2010, where I lost almost everything, mainly tons of photos of some of the best goodies I’ve ever made, most of them pretty labor intensive? You see, I was on this roll from September 2010 to January 2011 – a fancy shmancy crazy roll. Once or twice a week I was creating showstopping sweet and savory dishes like they were going out of style, and as luck would have it, getting some good clicks of them.
It was an amazing food blog run. I had about 7 posts lined up. The posts weren’t written, but the photos were ready – tucked in and snug as a bug in a rug in my photo program, waiting until I was ready to write and post. Then..the crash.
Tags: Ballotine, Chicken Ballotine, Chicken Galantine, Deboning chicken, Jacques Pepin, Red Rice Stuffing, Stuffing
Before I say one word about this challenge, a warning. Vegetarians and vegans (In my best Melissa McCarthy impersonation) LOOK AWAY! LOOK AWAY!
Make No Bones About It!
Thanks to Renee from Don’t Make Me Call My Flying Monkeys (Awesome blog name). They’re not dead – just boneless. Created by Gary Larson
Tags: Ancho Peppers, apples, Brining Turkey, Butter Pecan, Hurricane Sandy, Recipe, Stuffed Turkey Breast, Stuffing, Thanksgiving, Turkey, Whole Boneless Turkey Breast
Damn, I thought Thanksgiving was the 29th because Thanksgiving is usually the last Thursday in November. Oh, boy, this is the trick of the trick of treat for real…the ultimate “Ha ha…you better get your ass in gear, Lisa!” moment. I think Hurricane Sandy left me a little off-kilter, but I’ll get to that later.
You see, for this month’s Daring Cook’s challenge, which is all about brining meat and/or vegetables, then roasting, which I’m late to as usual, I decided to brine a whole turkey breast, then layer it with more flavors – like a a compound butter rub, THEN stuff, roll, and tie it…for a lovely Thanksgiving treat for those who don’t want to roast a whole turkey.
Audax of Audax Artifax was our November 2012 Daring Cooks’ host. Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!
I didn’t have a bowl or bag big enough to fit the turkey and brine, see left, so I ended up using a huge pot..right.
Well, well, well..this is dinner Friday night, the 16th.. and in less than one week..we will have turkey again..a whole 20 lb turkey. Because of this turkey breast, I would love to just roast some chickens and be done with it.
“Why did you buy such small turkeys?” OK, no one in my family is that dumb.
There’s no way I can break tradition here, so more turkey it is. Yippee.
I love to brine meat, from chicken to pork chops and I most always brine Thanksgiving turkeys. The well-seasoned juicy factor from brining is simply amazing and I can’t think of another method that can give you meat this juicy, unless Thomas Keller is in your kitchen. (Ha ha! I just read the Thomas Keller/Juicy Meat blurb again and realized how it sounds!)
This turkey breast is so loaded with flavor, I don’t know how I can match it and I wish I could make it again for Thanksgiving. First you’ve got the salty maple, brown sugar brine with bay leaves, garlic and peppercorns seasoning it to perfection. Then you have an ancho pepper-scallion-garlic butter rub beneath and on top of the skin. The stuffing is the crème de la crème..with apples, buttered and toasted pecans, and of course..the usual sauté of onions, herbs and whatever else you want to add to your ‘custom’ mirepoix. It’s not always celery, carrots and onions IF you don’t want it to be. No rules!
Oh, what are ancho peppers? Dried poblano peppers and they taste like spicy raisins, but impart such a lovely, slightly spicy/smoky undertone to dishes. You can find them in plastic packages in many supermarkets.
I nixed celery. I almost always nix celery in stuffing, or just add a small amount. I like celery raw and crisp, but I don’t flip over it cooked. I don’t think it adds much to dishes flavor wise when cooked, except chicken soup..and that’s only because I’m superstitious and believe it’s part of the secret penicillin that makes you feel better.
Tied up and roasted, this turkey breast is a picnic on the palate (did I really just type that? Boy, I’m worse off than I thought) and as juicy as a warm peach right off the tree (Did I really type that too?)..so all you really need is a side of mashed potatoes and a vegetable..but of course you can add as many sides as you want (I cannot have Thanksgiving without candied sweet potatoes). There will be extra stuffing, but use any stuffing you like for this roast…I’m just giving you the recipe for mine because it’s perfect for this rolled turkey breast, even though I saturated it with chicken stock so the breast would be easier to roll.
By the way…I know I say this a lot, but I’m going to say it again and I can’t say it enough. This is the best stuffed turkey breast I’ve ever had in my life. You know when something tastes so good that no matter how full you are, you keep eating it? This is one of those.
Who says ugly can’t be delicious? I’ve had ‘beautiful’ that tastes like pond scum, or how I imagine pond scum would taste.
OK…a GASP moment. Once again, this turkey breast is so juicy due to the brining, it doesn’t need gravy, the holy grail of Thanksgiving. BUT, you could make a pan gravy out of the drippings with some butter, flour, white wine and/or stock, because I’m sure at least one person might protest.
3 quarts water
1 cup pure maple syrup
1/2 cup packed light brown sugar
3/4 cup kosher salt
2 turkish bay leaves
1 tablespoon whole black peppercorns
2 garlic cloves, sliced
One 3 to 3 1/2 lb whole, boneless turkey breast with skin, butterflied, if necessary, and pounded to about 1/2-inch to 1-inch thickness.
If you can’t find a whole, rolled,boneless turkey breast with skin in your meat section, buy a whole turkey and have the butcher cut it off for you (which is what I did..using the rest of the turkey for roasted legs and stock)..or do it yourself if you feel comfortable.
1. Bring all the ingredients, except the turkey breast, to a boil in a pot on the stove..until sugar is dissolved. Let cool completely, then refrigerate until cold.
2. Pour brine into a pot or gallon bag and add turkey breast. Let brine in the refrigerator 4 to 6 hours…no more than 8!
4. Remove turkey breast from brine and rinse well under cold, running water. Pat completely dry and continue with recipe.
Ancho-Scallion Butter Rub
Adapted from Food and Wine
6 tablespoons unsalted butter
2 ancho peppers, stemmed and seeded
6 scallions, chopped
2 garlic cloves
Kosher salt and pepper
1. In a small skillet, toast the ancho chiles until they just start to blister, about 4 minutes. Place the chiles to a small bowl and pour boiling water on top of them to cover. Let stand for 15 minutes. Drain and pat dry.
2. In a food processor, combine the chiles, butter, garlic and the chopped scallions and purée until smooth. Season well with salt and pepper. Carefully loosen the turkey breast skin and rub half of the ancho-scallion butter over the breast meat. I decided not to loosen the turkey skin since I didn’t want to risk tearing it. You need the skin to cover as much as the breast as possible when rolling it, so I rubbed some on the pounded breast meat before spreading the stuffing on top. Let sit until ready to stuff, roll and tie.
Butter Pecan – Apple Stuffing
6 tablespoons of butter, divided 4 and 2.
A few leaves of fresh sage, julienned and chopped
leaves off of 4 sprigs of fresh thyme
1/4 bunch fresh flat-leaf parsley, roughly chopped
1 large onion, chopped
2 garlic cloves, minced
1 leek, cleaned well and chopped
Kosher salt and freshly ground black pepper
2 Granny Smith apples, peeled, cored and chopped
1 1/2 cups chopped pecans
4 tablespoons melted butter
1/4 cup heavy cream
1 to 1 1/2 cups low-sodium chicken stock
5 cups day old bread of your choice (I used ciabatta, crusts removed), hand torn or cut into 2-inch cubes. If not day old, oven-dry at 200F for about an hour or two, after tearing or cutting into cubes.
1. Stir together chopped pecans and 1/4 cup melted butter. Spread in an even layer on a parchment lined sheet pan. Bake at 350° for 15 – 20 minutes, stirring them round once half way through. until pecans are toasted (you’ll be able to smell them). Remove from oven, and let cool.
2. Place bread cubes or pieces in a large bowl. Melt 4 tablespoons of butter in a large sauté pan and add the onions, leeks and garlic. Saute until soft. Pour on top of bread. Melt two tablespoons of butter in the same pan and sauté the apples until lightly browned. Add the herbs and sauté for another two minutes. Scrape it all into bowl with the bread, onions, leeks and garlic. Stir in buttered pecans.
3. Stir together chicken broth or stock and cream. Warm in a pot on the stove,. Season with salt and pepper to taste, then pour over stuffing mixture in bowl. IMPORTANT – the juices from the turkey will moisten the stuffing, so if you like a really moist stuffing, add all the chicken broth-cream mixture like I did, which makes the turkey breast easier to roll. If not, add liquid until it’s the consistency you prefer, and use less in the turkey.
4. Let cool completely before stuffing turkey breast ( I refrigerate it for 1 hour after it cools to room temperature)..or, you can bake this stuffing on its own. Spoon into a lightly buttered baking dish, cover with buttered foil, and bake in a 350 F preheated oven for about 35 minutes, then remove foil and bake for 10-15 minutes more to brown the top. Since you will have leftover stuffing, you’ll need to do this anyway.
1. Make sure the two breasts attached to the skin are pounded flat enough that they come together. I recommend you have someone really strong or your butcher do this because I had a hell of a time and never got them pounded together or as flat as I wanted, not to mention, my arm still hurts.
2. Skin side down, rub the meat with half the ancho-scallion butter, then spread about two to three cups of stuffing all over the meat…pushing it to about 1-inch from the ends of the pounded meat. Make sure you don’t spread it to the skin, since it will ooze out when you roll it. Some will ooze out anyway..but don’t worry about it.
3. From the long end..start to roll the breast, pulling the skin so it covers as you roll. It won’t cover completely, but that’s ok. Once rolled as much as you can roll it without losing half your stuffing…using cotton twine, tie the roast at 1 to 2-inch intervals. There are various methods of doing this…like THIS and THIS, but since my stuffing was oozing and the skin wasn’t covering completely, I just made simple double knot ties 2-inches apart, using about 6 pieces of long twine. To make it more secure, I also tied it vertically by taking an extra long piece of twine and weaving it through the horizontal ties on both sides….tying both ends of the twine together, tightly, on one end. Preheat oven to 400F.
3. Place rolled turkey breast on a lightly oiled rack in a roasting pan or on a baking sheet covered with foil. Rub the tied roast..all over..top and bottom, lifting as you go along, with the remaining ancho – scallion butter.
4. Place on the middle rack of your oven, and roast for 20 minutes, or until it starts to brown. Reduce the temperature to 350F and roast for another 35 to 40 minutes or until an instant read thermometer registers 155 degrees F in the middle. If not stuffing the breast…roast until it registers 145 degrees F.
5. Let rolled breast sit for 20 minutes before slicing..then slice into about 1/2 to 1-inch slices and arrange on a platter. Enjoy!
Now to Hurricane Sandy, originally dubbed ‘Frankenstorm’. By now you know the devastation it caused throughout the Northeast. We were lucky, since we’re up on the Palisades, so the water couldn’t touch us, but it was scary. Branches and god knows what else were slamming against the side of my house hard and fast. There were even points where I could feel the whole house shake, like it was going to be lifted off its foundation. I kept waiting for a tree to come through the roof, but thankfully, none did.
We were also lucky that we didn’t lose power for good. We had sporadic power losses, but by midnight, our power stayed on for good. The other side of my town lost power for almost two weeks.
However…the devastation around me and down the shore was of a magnitude I still can’t believe and it’s heartbreaking. Two friends did have trees smash down on their roofs and the sides of their houses, and in the weeks since the hurricane, I’m still hearing of friends whose houses were destroyed or battered to the point of being unlivable, especially old friends who live on the Jersey Shore.
Speaking of the Jersey Shore..my heart is broken. Seaside Heights, the place where my Bad Boy First Love Story began and spanned, and the place of so many wonderful memories, is gone as I knew it. Yes they will rebuild, but to those of us who grew up spending summers at the shore..it will never be the same. Most of Seaside was built before I was even born..including the over 100 year old carousel on the Casino Pier, which is gone forever.
At the top of this page in the right sidebar..I’ve provided a link to donate money to help the victims of Hurricane Sandy via the Red Cross. Here are some other places you can donate to..
Donations will be needed for a long, long time, so I urge you to give what you can. Any amount of money will help.
Speaking of the Jersey Shore...several people read my last draft of the last part of Bad Boy First Love and all agreed everything was squished together in short spurts to try to end it. ”Needs more details” was the general consensus. SO, I’m adding more details and there’s a good possibility the ‘end’ will come in two parts, so part 18 may not be the very last (Oy Ve, right?) I will have part 18 up early next week at the latest. Thanks so much for your patience and understanding.
Finally, thank to Audax for a great Daring Cooks challenge (Sorry it’s 4 days late!). To see what my fellow Daring Bakers brined and roasted, click on the links to their blogs, HERE. To see the recipes and read about the method of brining meats and vegetables, along with charts. click HERE.
Potato Rosti with Bacon, Brie, Scallions and a Quick and Easy Brown Butter Applesauce – Plus, Bad Boy First Love, Part Four.February 15, 2012 at 2:44 am | Posted in Breakfast, Daring Cooks, Dinner, Gluten Free, Pork, Vegetables | 44 Comments
Tags: Bacon, Bacon Lardons, Brie, Brown butter Apple Sauce, cooking, Potato Rosti, recipes, Roasted red Peppers, Rosti, Scallions
Happy Valentines Day, err, Eve, everyone! I had this post scheduled to go up at 5pm last night. Apparently I didn’t use GMT, so it’s now the 15th. Well, it’s still Valentine’s Day on the West Coast! I hope you all had an amazing day and are now getting your lips kissed off – or eating chocolate.
Since I have Part Four of my Bad Boy First Love written and it’s like a mile long, I’m going to try and keep my Daring Cooks section as short and sweet as I can. We were asked to make fried patties of some sort, and one of the recipes offered to us was potato rosti, which is sort of a mix between a giant potato latke and hash browns. I added bacon lardons, scallions and brie to mine. It was suggested that the use of a cast iron skillet was ideal, and I have three; an 8-inch, 10-inch and 12-inch, all well-seasoned, or so I thought.
Once the underside of my rosti was cooked, some careful inspection revealed there was no way I was flipping this baby over without it falling apart. SO, I stuck it under the broiler to finish it and brown the top. We cut slices out of the pan, and it came out well, but it still would have broken into pieces had I tried to flip it.
I topped some slices with a sunny side up egg with roasted red bell pepper hearts (cutting the egg into a heart shape proved a little difficult since the white was so delicate and thin in some areas, but I did my best, and I think it still resembles somewhat of a heart (??). For the rest of the rosti, I made a super quick brown butter-cinnamon chunky applesauce, which was wonderful with it – recipe following.
The Daring Cooks’ February 2012 challenge was hosted by Audax (my pal) & Lis (one of my wifeypoos) and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!
Next time I make a potato rosti I will either use a non-stick pan, or make damn sure my cast iron skillet is VERY well seasoned, and I will definitely use an 8-inch pan since I halved the recipe, and 10-inches gave me a rather thin rosti. I prefer them a little thicker.
After drowning out my Mother’s yelling, I fell asleep, getting nudged awake by my friend only hours later so we could go to the beach. We always started lying out by 10 am at the latest and went all the way until 4-5 pm. A savage tan was always the goal. Crazy to even imagine it now – I don’t even entertain the idea of the beach without 1 billion UVB sunblock! Being super young and feeling immortal is fun while it lasts. I’m a staunch supporter of the occasional spray tan, nowadays.
On our way out the door, my mother warned me she was going to go to a pay phone and call my father (the cottage had no phone, but when you’re at the beach you really don’t care).
I blew off her threatening words as we pushed the door open and got the hell out of there.
After a breakfast of Orange Julius, we made our way to the most populated area of the beach…the one between the two piers. We always rented places at the end of the boardwalk near Ortley Beach and usually used the less crowded beach there, but it really depended on our moods. On that particular day, we wanted quick access to some clothes and stuff we were eyeing at Sand Tropez, a cool sort of ‘everything’ store on the boardwalk.
I was still walking on air as we trudged down the beach to grab a spot by the ocean. I knew my friend wanted to talk about everything, but I just couldn’t give it all up..it was so special, so personal (little did I know, many years later, I would be giving every detail to a lot of people I don’t know, on a food blog).
“Yes, we kissed, but I spilled lemonade all over his lap in the middle of it”
We cracked up.
She liked hunky monkey, but it seemed he couldn’t keep his ‘paws’ off of her once they had some time alone. He didn’t force it, but it left her kind of ‘feh’ on him. However, she still wanted to see him again, so it apparently hadn’t hit the ‘NO WAY’ point just yet.
As we played in the ocean, baked in the sun, joked with guys who came armed with bad pick-up lines, and made up ‘pretend’ stories about people lounging around us..I couldn’t help looking over at the pier every so often, butterflies zipping through my digestive system, knowing he’d be there at 4pm, and then..at midnight, we’d meet again. I kept replaying the night/early morning over and over in my head. I could still feel him, smell him..especially in the crook of my left arm, which I’d bury my face in when lying on my stomach.
On our way back to the cottage, well-baked, happy, albeit exhausted, we passed the Casino Pier. She grabbed my arm and pulled..
“Come on, go say hi to him now!” she said, laughing hysterically. She knew there was no way I’d show my NOT showered, ocean-haired, greasy, suntan oiled skin, ‘self’ to him. We pulled back and forth – screaming and laughing even harder.
I bet you can guess what happened. I turned around and there he was, walking toward us – he’d taken a quick break to buy some sodas.
OH NO. OH NO. OH NO. Now it was over for sure! I quickly pulled my sticky, tangled hair out of the pony tail holder and fluffed as best I could.
I started plotting my friend’s demise
“Just get off the beach, silly girls?” he asked as he approached us. That smile again…JELL-O legs.
He took my hand and pulled me to him for a kiss, then wrapped his arms around me. I was so gross! How could he even look at me, much less touch me!?!
“Mmmm…your skin is so warm – you smell like a pina colada”
I started explaining why I looked so hideous. He laughed and told me I was adorable and beautiful. I hadn’t realized he had such bad eyesight.
He lightly rolled a cold soda can down my back..which felt good in the heat. He asked if all went well when I went inside after he dropped me off. I told him the truth, leaving out the ‘curfew’ and ‘snuck out’ part, making it as if she was just pissed because she couldn’t sleep when it got really late and I wasn’t home. He looked concerned..
“Would it be better if we picked you up tonight so you don’t have to walk all the way down the boardwalk that late? I’ll turn off the engine and coast to the house next door, so we don’t wake her up”
He was too awesome for words. I wondered how many lives I saved in my previous life.
I looked at my friend, who gave the ‘YES’, look.
“That would be great, you’re so thoughtful..thank you so much”
“You’re so polite, it’s cute” he said..then a long kiss. DAMN..can spontaneous combustion occur from intense passion for someone?
“I’ll be there about quarter after 12, ok?”
“Yes, perfect!” *I love you..I know I love you, I can’t explain what else this feeling is, but you saw me looking like this, and still want me – I am definitely in love with you*
“Stop by tonight and visit me if you’re around the pier” *Oh, I want to, but I don’t want you to get sick of me so soon – I probably will stop by, regardless, I can’t resist this man*
As we turned and started home, I got a whole bunch of “Are you going to thank me, huh? huh?” from my friend.
Little did she know how close to death she had been if he had walked away in horror at the sight of me.
When we got back to the cottage, we showered then napped for about two hours. During a quick dinner of chicken salad sandwiches, we devised a plan to sneak out without getting caught now that Mommy Dearest was on to us. We’d stay in tonight..just hang outside with our new local girl friends. No ‘getting ready’ while my Mother was awake, just a casual night in the neighborhood. Then we’d ‘get ready’ and stuff clothes and whatever we could find that resembled heads, under our blankets. An oldie, but goodie.
All was perfect come midnight..my mother bought our ‘casual night’ at home and conked out around 10:30 pm. We rushed to get ready..brushing our teeth, flipping and fluffing our hair in unison in front of the mirror, applying lip gloss, covering up the sunburn on our noses from that day. Earrings in, then a walk through a spritz of our favorite scents. We were out the door by 10 after midnight. Within minutes they were coasting up, headlights off.
When I settled into the front seat, he said he had a surprise for me, He motioned toward a cup holder attached to the door next to me. I laughed, but almost cried at his gesture. I wanted to kiss his face all over – but saved that for when we were alone. No need to disgust the backseat occupants chatting away about movies.
We dropped my friend and hunky monkey off at his place, then he asked if I minded if we stopped at a friend’s place because he had to pick up some CD’s. Like I said in previous parts of this story, as long as I was with him, I could watch paint dry. Onward to your friend’s place, Prince Charming – but really…
“Sure, that’s fine” trying to keep my voice from squeaking because I was so overjoyed being in his intoxicating presence.
Then came the face kissing to thank him for the cup holder. He said he couldn’t wipe the smile off his face. *Is it ok for the woman to propose?*
When we got there, his friend was hanging with his girlfriend watching a movie. Introductions all around. Dreamboat came up behind me and wrapped his arms around my waist, kissing my cheek as he and his friend talked. I loved his affection, it was like being showered in warm, melted chocolate. We stayed for about a half hour, Dreamboat always near..holding my hand, keeping his arm around me, while I chatted with his friend’s girlfriend. She told me how many woman were after my bad boy. I told her I’d seen it with my own eyes. She laughed and said..
“He’s like a rock star on the pier, does it bother you?”
*A little* “Noo, not at all, I mean, he doesn’t even seem to notice it, he’s so down to earth and cool about it”
“He’s a really great guy, and he’s really into you - I’ve never seen him like this with anyone”
Apparently I wasn’t the first girl who got a stint at Andy’s. Didn’t bother me one bit, though..there was no way this guy was dateless and celibate before me.
When we finally left..he told me he’d take me anywhere I wanted to go. I wanted to go back to ‘our place’, the scene of the lemonade disaster. He held my hand as he drove, in between switching gears. The connection between us was crazy intense..just holding his hand sent all kinds of sexy reverberations from my toes to my head.
He kissed my lips off again for the next 2 1/2 to 3 hours, in between a walk along the bay, lots of playfulness and just pure exhileration and connecting. He almost told me he loved me..but stopped short. I almost told him I loved him – but stopped short. You just couldn’t say that on a second date..it was impossible – we were feeling the ‘newness’, right? But I melted nonetheless. I KNEW I loved him by then. I don’t care how crazy it sounds, it was there and it wasn’t going away anytime soon. Thank god I had 8 days left with him.
The next night was much of the same, except we played on the boardwalk a while, then went to a secluded beach in Seaside Park – laying down a blanket and just staring into each other’s eyes in the moonlight, in between major make-out sessions, again. This little romance was turning into an amalgamation of every early Bruce Springsteen song where he falls in love beneath the stars over the boardwalk and carnival lights, with his ‘Sandy’ or “Jersey Girl’, on the beach, in the car, under the boardwalk..wherever, whatever. No it was even worse..
Summer Lovin’, had me a blast
Summer Lovin’ happened so fast
I wiped every trace of that one from my brain and continued to drown in his eyes and lips.
We had to pick up my friend and hunky monkey that night, so we said our real goodbye before we went to get them. He told me he had the coming Sunday off, all day and night and he’d love to finally be able to take me out at a reasonable hour. *Any hour with you is more than reasonable – I’d go out with you every night from midnight on, even if you didn’t work that late*
He wanted to take me so many places, I loved it.
“We could drive down to LBI (Long Beach Island). ..there’s a lot of beautiful beaches there, then go out for an early dinner, maybe see a movie…”
I felt like standing up and jumping up and down like a little kid – like the time my father told us we were going to Six Flags Great Adventure the very next day, out of the blue.
I could spend a whole day and evening with him worry free, no sneaking out.
We made our usual plans for the next night – took forever to say goodbye, then drove to pick up the music/movie connoisseurs.
Potato Rosti Napoleon? I just sandwiched three slices of rosti with some extra brie and put it in the oven for a few minutes. A glorious tasting mess!
We had them drop us off at the corner, not wanting to chance my mother being up and looking out the window. As we walked up the street, I saw my father in the driveway packing up the car. It was 3:30 am! WTF?? It was also a Thursday night, why was he here?? He wasn’t here at midnight when we snuck out!
I ran with all my might right up to him.
“What are you doing here? It’s not the weekend, and why are you packing up the car? That’s one of my suitcases!!”
He ignored me and politely asked my friend to go pack up her stuff. We were leaving because we kept sneaking out and my mother had called him yet again in distress. He got in the car at almost 1 am and made the drive to destroy my life forever.
“BUT WE HAVE 8 DAYS LEFT!! YOU’RE GOING TO LOSE MONEY!” I screamed, trying to sort of reason with him – anything to get him to change his mind.
“I don’t care, enough is enough, you continued to sneak out even when warned, you blew it, not me, not your mother”
I begged I pleaded, I cried – all to no avail. Then I ran down the street in hopes Dreamboat and hunky monkey hadn’t gotten that far yet. Maybe they were stuck at a really long red light. I ran as fast I could..stopping and spinning around at points, looking for that navy blue Beetle. I had to tell him, we hadn’t exchanged any of the vital info yet, like last names, phone #’s etc. I could barely catch my breath..I was shaking like a leaf, tears streaming down my face. It was all very The Notebook-y.
He was going to think I just up and left him. I was going to wither up and die without him. No Sunday, no more of his kisses, I’d probably never see him again.
I sobbed as I walked back to the cottage. Of course, as an adult, I would probably do the same if my teenage daughter was sneaking out every night – with boys, but the 15-year old me felt it was the most awful thing any parent could do to their child.
The best 3 nights of my entire life, and it was over, just like that.
The car ride back home was NOT pleasant, to say the least.
Part Five coming soon!
If you have a few minutes, please check out some of the unique, creative and delicious patties my fellow Daring Cooks came up with, by clicking on the links to their blogs, HERE. For a bounty of recipes for all kinds of patties, from the challenge, click HERE.
Rest in Peace Whitney Houston. The tragic loss of a beautiful woman with the voice of angel.
Potato Rosti with Brie, Bacon and Scallions
Servings: makes two large rosti
Adapted from a family recipe from the Daring Kitchen, with my additions
2 1/2 lbs russet potatoes
1 teaspoon salt
2 teaspoons feshly ground black pepper
1 large egg, lightly beaten
2 tablespoons cornstarch, or use all-purpose flour
1 lb slab bacon without the rind, or thick cut bacon
7 oz wheel of Brie
! bunch scallions, sliced, dark ends saved for garnish
3 tablespoons oil, for frying
1. Dice bacon into cubes and fry until fat is rendered and it’s a deep rust color. Strain off bacon grease and save for another use. Set aside on a paper towel in a bowl.
2. Cut white, papery rind off of brie (you can keep it onI prefer it off). Dice into small cubes, or shred, if brie is cold and firm.
3. Slice white and light green parts on the diagonal. Save dark green slices, also sliced on the diagonal, for garnish.
4. Grate the peeled potatoes with a box grater or a food processor shredding disk.5. Wrap the grated potato in a cloth and squeeze dry, you will get a lot of liquid over ½ cup, discard liquid since it is full of potato starch. Return dried potato to bowl add the egg, brie, bacon, scallions, cornstarch, pepper, and salt. Mix until combined.
6. Preheat a frying pan (a well seasoned cast iron is best, 8 to 10-inch) until medium hot, add 2 teaspoons of oil wait until oil shimmers.
7. Place half of mixture into the pan, flatten with a spoon until you get a smooth flat surface. Lower heat to medium.
8. Fry for 8-10 minutes (check at 6 minutes) the first side, flip by sliding the rösti onto a plate then use another plate invert the rösti then slide it back into the pan, then fry the other side about 6-8 minutes until golden brown. Repeat to make another rosti.
Quick and Easy Brown Butter Cinnamon Apple Sauce
1/4 cup unsalted butter (1/2 stick – 4 tablespoons - 2 oz)
4 large Granny Smith (or any tart apples), apples – peeled, cored and chopped into cubes.
1/4 to 1/2 cup granulated sugar, entirely depending on how sweet you like it
2 teaspoons cinnamon
1 good pinch kosher salt
1. In a large saute pan, melt the butter on medium low heat. Raise the heat to medium and cook the butter until the liquid beneath the milk solids that rise to the top is golden brown.
2. Add chopped apples to browned butter (beurre noisette) and saute until apples start to soften. Sprinkle in sugar and let the apples caramelize in the sugar. Stir in the cinnamon and kosher salt and cook until the apples are brown and very soft.
3. Remove apples to a bowl, scraping out any brown butter, and mash with a fork for chunky, or give it a whirl in the food processor (or use a blender or stick blender) for a smooth apple sauce. When cool, place in an airtight container in the fridge – it should last about 2 weeks, or serve warm over potato rosti.