Shakshuka – Say It With Me Now

This Shakshuka, or Shakshouka if you prefer, is why I’m so glad the show/blog/channel is called, “Food Wishes.” This North African one-dish-meal is so fast, easy, and delicious, but it probably wouldn’t have occurred to me to do a video for it, unless someone sent me a request. https://share.payoneer.com/nav/l7tB8-EAxyV0nK5XVTcUrIOE443z34pdCTQTEhY_7TaGmB5JaVVjaRwjyJyc1v0IhN8LtuigH9sLFXX-1NvvJw2 I always appreciate these types of reminders, and seeing "Shakshuka" in a subject line does catch your attention, but now I have a little problem. I can’t stop saying it. It has basically replaced using profanity for me. Yes, now when I stub my toe, I yell "shakshuka!" I know we did an Italian-inspired version of this idea, served in individual ramekins, but this is supposedly the original. The sauce is quite different, and I think more interesting. The peppers and mushrooms add another layer of flavor, and the spicing is much more complex. Not to mention, a large pan of this is much more of a showstopper. Click Here! Just be sure to cook your sauce until the veggies are nice and soft and sweet. I don’t think you want crunchy onions and peppers in this, so take a little time building the base. You will also have to monitor the liquid level as it simmers, but that’s very easy to adjust by adding a splash of water or broth. Click Here! Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking. I go for just barely set, and the advantage of that system is, if you do want them cooked more, you just need to stir the egg into that hot sauce, and it will firm-up instantly. No matter how you like your yolks cooked, this makes for an impressive breakfast, brunch, lunch or dinner. And if you’re serving a large group, you can scale this up to any size pan or baking dish. I really hope you “shakshuka!” very soon. Enjoy!

Ingredients for 6 small portions: (one egg per portion as appetizer - double for a main course) 2 tbsp olive oil 1 large onion, diced large handful of sliced mushrooms 1 teaspoon salt, plus more to taste 1 cup diced red bell peppers 1 jalapeno pepper, seeded and sliced 1 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon turmeric 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 28-oz can (about 3 cups) crushed San Marzano tomatoes, or other high-quality plum tomatoes. Of course you can use fresh tomatoes in season. 1/2 cup water or broth, or as needed 6 large eggs (or as many as you can fit in you pan) crumbled feta cheese and fresh parsley to finish

A Waldorf Salad by Any Other Name

As I joked about in the video, a fruit salad has to be pretty damn good to actually get a name, and the venerable Waldorf salad is certainly worthy.

I realize that there are a small group of you who won’t be able to wrap your heads around mayonnaise with fruit, and that’s a shame, since it means you won’t get to enjoy one of the great combinations of all time. By the way, if you are one of the aforementioned people, but like mayo slathered all over your sandwich, containing slices of sweet, ripe tomato, and caramelized onions, then you have some explaining to do. Also, coleslaw. I rest my case. Embellish this as you see fit, but I really like it best with just the four ingredients seen here. Things like dried cranberries can add a nice seasonal touch, but for me, the chewy fruit gets in the way of that addictive crunchy/crisp texture. I really hope you give this old-school, but timeless Waldorf salad a try soon. Enjoy! Ingredients for about 1 cup dressing (enough for 2 Waldorf salads below): 3/4 cup mayonnaise 1/4 cup crème fraiche or sour cream (I used CF) juice from 1/2 lemon 1/2 teaspoon sugar 1/4 teaspoon salt pinch freshly ground black pepper pinch cayenne 1 tablespoon finely chopped tarragon For 2 large or 4 appetizer sized Waldorf salads: 2 large crisp, sweet apples, cut in 1/2 inch cubes 1 cup small cubed celery root 1 cup quartered seedless grapes 1/2 cup toasted walnuts pieces

Sweet Potato Muffins – The Sweet Potato Pie of Muffins

Sometimes you don’t have a good reason for not loving a certain recipe, and that’s how it is for me with sweet potato pie. It just does not do it for me, and I don’t even know what “it” is. However, I thought the same flavors could work for a holiday-inspired sweet potato muffin, and I was thrilled with the results. These are perfect if you have leftover sweet potatoes during the holidays, but if not, totally worth cooking a few just for this easy recipe. I microwaved mine for about 6 or 7 minutes, until they were very soft, but roasting, or boiling will also work. By the way, we’re not using sweet potatoes for our sweet potato muffin; we’re using yams, which are actually just incorrectly named orange-fleshed sweet potatoes. So, I guess never mind. As I mention in the video, these muffins are just a little bit of frosting away from being cupcakes. I’ve never understood the allure of mini marshmallows on a sweet potato casserole, but something tells me some “fluff” would work well on these, as well. I really hope you give them a try soon. Enjoy! Ingredients for 24 Sweet Potato Muffins: 2 cups all-purpose flour 1 teaspoon kosher salt 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 1/2 teaspoon ground ginger pinch of freshly grated nutmeg 4 large eggs 1 1/2 cups sugar 1/2 cup light brown sugar 1 cup vegetable oil 1/4 cup melted butter 2 cups mashed sweet potato or “yams” 1 cup chopped pecans, plus more for the top demerara sugar for the tops - Bake for 25 minutes at 350 F. or until a wooden skewer comes out clean.

Bacon Cheddar and Spinach Strata – We’re Rocking the Breakfast Casserole

For such a simple dish, I sure have a lot of additional info to cover regarding the construction of this beautiful bacon, cheddar, and spinach strata. First of which, is the somewhat unusual name. Whoever invented this recipe apparently thought it looked like layers of rock, known in geological circles as, “strata.” I guess it sort of does, and probably would a lot more, if we used a deeper dish, and did more layers. Regardless, even with just one layer of filling in the middle, you’ll still be looking at a gorgeous casserole, which should thoroughly impress your brunch guests…bottomless Mimosas or no. As I mentioned in the video, if you want something a little eggier, a little more quiche-like, just simply increase the amount of egg custard used. As long as your pan is deep enough, you could as much as double the eggs and cream in this. Speaking of the cream, this is a very rich dish, so you may want to cut the cream with milk. In fact, many people use all milk for this, but I do enjoy the extra butterfat the cream provides. As usual, let your conscience be your guide. Above and beyond that, this recipe just begs for personalization. I’m not sure what your favorite omelet ingredients are, but I do know they would work in this, and work really well. I hope you give this a try soon. Enjoy!

Ingredients for 12 portions: 1 pound loaf of day old bread, cubed 12 large eggs 2 1/2 cups heavy cream, milk, or any combination thereof 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper pinch cayenne pinch nutmeg 1 pound bacon, sliced and cooked crisp 1 pound fresh spinach, wilted, and squeezed dry (or enough thawed, drained frozen spinach to cover one layer) 12 ounces extra-sharp cheddar cheese, divided (use 1/2 over the first layer of bread, 1/4 over the spinach, and the last 1/4 over the top layer of bread) - Bake at 350 F. for 45 minutes or until set. Then broil for a minute or two to brown the top.

Béarnaise Sauce – Maybe My Favorite ‘Aise

I adore a good hollandaise, and couldn’t survive without mayonnaise, but if I had to pick an all-time favorite ’aise, it might just be béarnaise. This tarragon-spiked, shallot-infused hollandaise is absolutely perfect with any and all steaks or roasts; especially lean ones, like our recent salt-crust beef tenderloin. A sauce made from 75% butter has some advantages, and elevating lean meat is just one of them. This is also excellent on potatoes, vegetables, as well as just about any seafood I can imagine. And as I mentioned in the video, this can be used to make quite the memorable eggs Benedict. We’re using the same revolutionary technique here that we featured in our last hollandaise sauce video, with one small tweak. If you’re feeling lucky, try to create your hollandaise over medium heat, instead of low. That’s what I usually use, but I played it safe, and went with low heat in that recipe, even though using medium is much faster. You’ll have to keep an eye on things, but you should get results similar to what you see in this video. By the way, just like when making regular hollandaise you can adjust the thickness by adding in a little hot water if necessary. So, whether you’re going to enjoy this with salt-crusted beef tenderloin, or something else just as special, I hope you give this béarnaise sauce a try soon. Enjoy!

For the reduction: 1 cup fresh tarragon leaves, roughly chopped 1/2 cup thinly sliced shallots 1 rounded teaspoon whole black peppercorns 1/2 cup white wine vinegar 1/2 cup white wine 1/3 cup water For the compound butter: 1/4 cup chopped tarragon 1 teaspoon drained capers 1 tablespoon cold butter For the béarnaise: 2 large egg yolks 3 tablespoons tarragon vinegar reduction 8 tablespoons cold unsalted butter, cubed 1 tablespoon caper tarragon compound butter salt and cayenne pepper to taste freshly ground black pepper, optional

Beerbecue Beef Flank Steak – You’ll Have Them at “Beer”

If you thought beer was just a refreshing adult beverage that made your friends seem more interesting and better looking, well think again. I was simply stunned at how a glass of beer poured into a homemade barbecue sauce created one of the most delicious grilled flank steaks I’ve ever had. If you’re looking for something different for your Father’s Day cookout, consider this super simple preparation. I’m not sure if it’s the bitterness from the hops, or the malty notes, or just the alcohol, but something happens to produce a tender, juicy, and very flavorful steak. Of course, half the battle is cutting this correctly, so pay special attention to that portion of the video. Cutting in half lengthwise will make life easier, and then straight down across the grain will yield tender slices of the smoky, aromatic meat. Drizzle on a little of the leftover sauce, and you’re in for a real treat. Any beer will do, but try to use something on the more aggressive side if you can. Don’t forget, you’ll need to drink the other 5.33 beers, so you might as well get something tasty. I went with Belgian ale, and it was a beautiful thing. I hope you give this father-friendly beerbecue recipe a try soon. Enjoy!

Ingredients for 4 portions: 1 (1 1/2 lb) trimmed beef flank steak salt and pepper to taste For the sauce: 1/2 cup ketchup 1/4 cup molasses 1/3 cup white vinegar 2 tsp black pepper 1 tbsp sugar 1 tsp salt 1/4 tsp cayenne 1/4 tsp cumin 1/4 tsp allspice 1/4 tsp cinnamon 1 cup strong beer

Potato Pancakes – Squeeze and Be Squeezed

https://share.payoneer.com/nav/l7tB8-EAxyV0nK5XVTcUrIOE443z34pdCTQTEhY_7TaGmB5JaVVjaRwjyJyc1v0IhN8LtuigH9sLFXX-1NvvJw2

These sexy looking potato pancakes would sure make a nice looking first course for your Valentine's dinner. Here you can see that I've finished them with a little smoked salmon, sour cream, and dill, but you can use them as a base for many other combinations. If you want to splurge a bit, maybe a dollop of caviar, or if you want to go the other direction, simply garnish with applesauce and sour cream. Some other ideas I really like are crab salad, sautéed mushrooms, and caramelized onions. But, before you get to the big decision of what to top these golden-brown beauties with, we have to talk about squeezing. The one and only way to not get perfectly crispy potato pancakes is to not squeeze them properly. I just finished the written recipe that will go in the cookbook, and when I looked at it, I couldn't believe how long and wordy it was. I mean, potato pancakes are a very simple recipe, but for some reason it takes a long time to describe how to prep the potatoes. More than half the procedure was dedicated to grating, soaking, draining, and squeezing the potatoes. If you don't thoroughly squeeze all the liquid from the potatoes, the pancakes just won't crispy up as well. Once cooked, you can keep these crispy in a warm oven until your, what I'm sure will be a very memorable, Valentine's dinner is ready to begin. Besides making a great appetizer, these are fantastic for breakfast. In fact, you could use that as a little leverage later in the evening, if you know what I'm saying. Enjoy! Ingredients: 2 1/4 pounds russet potato, peeled 1/2 yellow onion, peeled 2 large eggs 3 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon freshly ground black pepper pinch of cayenne vegetable oil, as needed 3-4 ounces thinly sliced smoked salmon 4 tablespoon sour cream 1/4 cup fresh dill, chopped

Instant Mashed Potato Pancakes – Made from the Other Kind of Leftovers

I loved seeing mashed potatoes at the dinner table growing up, not only because I loved mashed potatoes, but also because it meant my mother would be using the leftovers to make fried mashed potato pancakes. These were nothing more than cold mashed potatoes, shaped into patties, and browned in butter. I loved them, and use that same trick to this day. The potato pancakes you see here were born from another kind of leftover potatoes…the end of a box of instant potato buds. I'd used them while testing the crispy onion rings recipe, but didn't want to keep such an unsightly container in my pantry (you never know when some other celebrity food blogger is going to drop in to borrow a cup of foie gras), I decided to see what would happen if I used it, uncooked, in a potato pancake mixture. What happened were four crispy, buttery, perfectly decent potato pancakes! One advantage this version has over the freshly mashed one is those contain milk and butter, which makes it much harder to hold together when fried. I'm not saying you should just switch to instant, but I felt like I had to find some shred of a culinary advantage. Logistically, this would be perfect for backcountry camping, or your friendly neighborhood college dormitory for obvious reasons, not the least of which is its cheapness and shelf stability (and by "shelf," I mean an old milk crate, turned on its side). So, if you have some instant potatoes in the pantry, maybe consider giving this a try. Otherwise, remember this the next time you do find yourself in a similar situation. I mean, who would go out and buy a box just to specifically make a batch of these crispy, crusty, delicious patties? Enjoy!

Ingredients: 1 cup cold water 1/2 teaspoon salt 1 egg, beaten 3/4 cup Betty Crocker Potato Buds (probably will work with any similar brand) fresh chives freshly ground black pepper cayenne to taste 1 tablespoon vegetable oil 1 tablespoon butter

Duck Fat Green Garlic Home-fried Potatoes - Skin for the Win

I'm just guessing, but I bet there's some old French kitchen expression that roughly translates to, "Hey, it has crispy, fried duck skin crumbled over the top, how bad can it be?" This video recipe for duck fat homefries is perfect when you find yourself in possession of this highly coveted ingredient. The recipe is the easy part, finding duck skin is a little more challenging. The easiest method of attainment is to know a duck hunter. They can hook you up faster than you can say, "Nice Elmer Fudd hat." If that's not an option, try and make friends with line cooks who work at restaurants that serve duck. They can make it happen, and it will probably only cost you a couple draft beers. Finally, you can go to a butcher that sells whole ducks, and have him break one down for you. Tell them you'd like two nicely trimmed breasts, two leg quarters, and all the excess skin from the rest of the carcass. They will smile knowingly, and say no problem (for extra credit, ask for the bones, which you can roast and make a killer stock). Once you have your precious skin, the recipe is a breeze. If you can find green garlic, it's very nice in this, but regular onions, leeks, shallots, scallions, etc. are a fine substitute. These potatoes would sure make a memorable side dish to a seared, sous vide duck breast, or how about as a plate-mate to a creamy goat cheese omelet? By the way, I'm much hungrier now than I was when I started this post. Enjoy! Ingredients: 1 cup duck skin and fat trimmings 4 small russet potatoes salt and fresh ground black pepper to taste 1 cup chopped green garlic (light parts)

Ham and Potato Soup – Tuberlicious!

This title is dedicated to all those who chimed in on our root vegetable gratin video to let me know that a potato is a tuber, and not a root, even though I mentioned that fact in the video and the post! Bless your hearts. ;-) I know we did a black bean soup not too long ago, but I had a piece of leftover ham that needed to be used up, and this time of year you just can’t have too many soup recipes. In addition to being a proven antidote for Seasonal Affective Disorder (SAD), the recipe is definitely filling enough to serve as a main course. The version I presented here is a little on the lighter side, but by adding more meat (including bacon, sausage, etc.), and finishing with cheese, you can significantly increase its heartiness. By the way, if you do want to finish this with some nice sharp cheddar, or perhaps a pepper Jack, do NOT add it until you’ve turned off the heat. Cooking the cheese is never a good thing, unless you want an oil slick floating on the surface of your soup. There will be plenty of residual heat to melt shredded cheese, so turn off the heat, stir it in, and dig in. If you’re one of these vegetarian types, may I suggest you caramelize some diced mushrooms to a dark meaty brown first, and then proceed with the rest of the procedure as shown. Either way, I hope you give this a try soon. Enjoy! Ingredients: 1 1/2 lb gold potato (or any other kind will work) 1 onion 1 carrot 1 celery 8 oz diced smoked ham 3 cloves garlic 3 tbsp butter 1/4 cup flour 4 cups chicken broth 2 cups water 1/2 cup cream salt and pepper to taste cayenne chives

Make-Ahead Mascarpone Mashed Potatoes – Holiday Trick and Treat

I thought I was posting a video to show off the advantages of doing mashed potatoes ahead of time, but then I realized all that was nothing more than a diversion to distract you from the fact that I’m really trying to trick you into using an alternative to the standard holiday potato side dish. These mascarpone mashed potatoes are certainly close enough to the classic recipe to keep any purists in the family happy, but the addition of the mild, creamy Italian cheese, a touch of egg yolk, and copious amounts of butter, elevate this to “special occasion” status. Besides being a delicious change of pace, the advantages of the casserole delivery system are obvious. You don’t have to time your potato mashing so precisely, and this keeps warm in the casserole dish a long time, so it’s really nice for larger groups. As always, feel free to alter this to your tastes. I do add a substantial amount of butter, but a few times a year I feel like I’ve earned that right, and do so unapologetically. I hope you do the same. Enjoy! Ingredients: 4 1/4 pounds russet potatoes salt and pepper to taste cayenne to taste 1 cup butter (2 sticks) 1/2 cup mascarpone cheese 3/4 cup milk 1 egg yolk

St. Patrick’s Day Special: Irish Shepherd’s Pie (the real one, not the stuff they eat in cottages)

I know I may have used a few atypical ingredients in this, but as far as I’m concerned, the only two things that are mandatory to make a “real” Shepherd’s Pie are potatoes and lamb. While the ground beef version is also very delicious, it’s not considered a “Shepherd’s Pie,” since shepherds raise sheep, not cows. The real mystery is why the beef version is called “Cottage Pie,” and not “Cowboy Pie,” or “Rancher’s Pie.” When I think about cattle, many things come to mind, but cottages aren’t one of them. Okay, now that we have all those search keywords inserted, we can moooo’ve on. By the way, I know it’s something of a Food Wishes tradition that I do a cheap, culturally insensitive joke about Irish-Americans drinking too much in our St. Patrick’s Day video, but this year I decided not to do any. In fairness, I know hundreds of Irish people, and several of them have no drinking problem whatsoever, so it just didn’t seem inappropriate. Anyway, as I say in the video, this would make a lovely alternative to the much more common corned beef and cabbage that you may have been planning for dinner. Also, I really hope you find some nice Irish cheddar. I used one called “Dubliner” by Kerrygold, which can be found in most large grocery stores. If you’re curious about beverage pairings, may I go out on a limb and suggest a nice Guinness, or other Irish beer…just hold the green food coloring, please. Erin go bragh, and as always, enjoy! Ingredients: For lamb mixture: 1 tbsp butter 1 tbsp olive oil 1 diced onion 2 pounds lean ground lamb 1/3 cup flour salt and pepper to taste 1 tsp paprika 1/8 tsp cinnamon 2 tsp minced fresh rosemary 3 cloves minced garlic 1 tbsp ketchup 2 1/2 cups water or broth (use more or less to adjust thickness as needed) 12 oz bag frozen peas and carrots, thawed, drained well For the potato topping: 2 1/2 pound Yukon gold potatoes 1 tbsp butter salt and pepper to taste pinch of cayenne 1/4 cup cream cheese 1/4 pound Irish cheddar 1 egg yolk beaten with 2 tbsp milk

Cottage Fries – America’s Forgotten Fry and Most Delicious Roofing

While they don’t get the same love as French fries, home fries, or steak fries, cottage fries more than hold their own against their potato side dish fraternity bothers. And, unlike their French cousins, these easy cottage fries actually crisp up quite nicely in the oven, and as I described in the video, resemble fat, succulent potato chips. I don’t know about you, but to me there’s nothing about “fat, succulent potato chip” that doesn’t sound good. They’re called cottage fries because they supposedly look like the shingled roofs on those cute little houses you see in the movies and on travel brochures. Appearances aside, I find serving and eating something associated with “cottages” to be just a little more relaxing and civilized than other less vacation-y potatoes. I used Yukon gold potatoes, which as you’ll see, worked fine, but I do prefer the slightly starchier russet. I would avoid any of the red varieties, as they have a much waxier texture, and don’t get as crusty as other types. I also used a silicon mat to cook mine on, but you’ll get even crispier edges if you use foil, or put the sliced potato directly on a non-stick baking sheet. Of course, the seasoning options are only limited by your imagination and self-control. I love Herbes de Provence in this, but literally any fresh or dried herb will work here. Keep in mind, these chips are great just seasoned with olive oil, salt, and pepper, so you’re cooking from a position of power – don’t try and do too much. I hope you give these great change-of-pace “fries” a try soon. Enjoy!

Ingredients: russet potatoes, sliced into 3/8-inch thick rounds (about 4-oz per portion) enough olive oil to coat cayenne, salt, pepper, and dried herbs to taste

Classic Roasted Red Potatoes – Overlooked and Essential

This roasted red potatoes recipe is one of those food wishes that seems so basic I tend to pass it over for the more provocative requests. I’m sure this has been asked for dozens of times, and yet 725 videos in, I still hadn't posted this iconic side dish. Well, that madness ends today. While I may take this procedure for granted, it really is a technique that should be mastered by all home cooks. There are three key elements necessary to achieve roasted red potato nirvana. You need a heavy, shallow roasting pan or baking dish, lots of olive oil, and the most precious ingredient of all…time. I use a Le Creuset, which is glazed cast iron, but any heavy-duty pan should work. No need for expensive extra virgin olive oil for this; just choose whatever you’d use to sauté onions and peppers for Italian sausage, which, coincidentally, would pair awesomely with roasted red potatoes. As for the relatively long cooking time, we make no apologies. These are technically overcooked, but that’s what it takes to get that perfect marriage of crispy-crusty outside and creamy-soft inside. The only real way to lose at this is to undercook the potatoes. This is considered a crime against nature, and will not be tolerated. I served mine next to some grilled bass, which was topped with a very garlicky sauce, so I didn’t add any to my potatoes. If you do want some garlic flavor, add some crushed cloves to hot olive oil, and let it sit for an hour. Then strain and use olive oil as shown. Anyway, I'm sorry I didn’t post this great recipe sooner, and I’ll be sure to pay more attention to these types of requests. This is the kind of beautifully humble dish that makes any meal better, and is more than worth learning to make well. I hope you give it a try soon. Enjoy!

Ingredients for 6 portions Roasted Red Potatoes: 2 pounds red potatoes, cut in evenly-sized pieces salt, pepper, cayenne to taste thyme sprigs, add whole and remove barren twigs after cooked 1/4 to 1/3 cup olive oil 1/2 large red bell pepper, seeded, cut in chunks

Cheater Pierogi – This is No Polish Joke

I’ve always been a big fan of wonton skins. Not only have I used them for wonton soup, but also for tortellini, ravioli, and various other dumplings. They’re very user-friendly, but use a damp paper towel to cover the open package as you work, since they can dry out quickly and become harder to work with. Whenever I post like this, the most common questions usually revolve around what alternative fillings would work. Let me handle that issue right now. Anything will work as a filling. Literally. Most high-end grocery stores will have farmer’s cheese, but if you can’t find it, a mixture of half cream cheese and half ricotta would get you very close. I decided to break with family tradition and serve these with bacon and caramelized onions, as we usually just fry in a little butter and serve with sour cream. I blame Chicago’s Pierogi Heaven for this, since it was during a recent visit that I had a plate served similarly, and it was amazing. Anyway, whether you’re an old pro, or brand new to the joys of pierogi, I hope you give these easy, cheesy dumplings a try. Remember the old saying...if you’re not cheating, you’re not trying. Enjoy! Ingredients for about 50-60 Pierogi: 1 1/2 cups warm mashed potato 1 1/2 cup farmer’s cheese, or any cheese blend 1 large egg salt and pepper to taste pinch of cayenne 50-60 wonton wrappers sour cream and chives as needed Bacon and Onion Sauce (enough to garnish about 12 pierogi) 4 slices bacon, sliced thin 1/2 large yellow onion, diced 2 tsp butter *After bacon is crisp, drain excess fat, reserving about 2 tbsp to fry pierogi.

Roasted Sweet Potato & Black Bean Chili – A Super Food for a Super Cause

When ONE.org asked me to help raise awareness about their campaign to fight chronic malnutrition, using the humble sweet potato, I had one important question…if I agreed, would I get some kind of tote bag? When I was informed there was no tote bag, I decided to check out their info anyway, and I’m very glad I did. While I was shocked to learn that millions of children die each year from malnutrition, it was heartening to learn what a huge difference this delicious “super-food” could make. To help spread the word, I offer up this colorful, and very tasty, roasted sweet potato and black bean chili. I really enjoyed this 100% vegetarian version, and the extra step of roasting the potatoes not only concentrated the sweet, earthy flavors, but gave the starchy chunks a marvelously meaty texture. Anyway, I’m going to sign off so I can go add “Helped Bono fight childhood malnutrition” to my resume, but I sincerely hope you take a minute and check out One.org for more information about this sweet potato campaign, as well as sign the nutrition petition. Thank you, and as always, enjoy! Ingredients: 2 lbs orange-fleshed sweet potatoes 1/2 tsp ground chipotle pepper, or to taste 1/2 tsp salt 2 tbsp olive oil, divided 1 onion, diced 4 cloves garlic, minced 1 red bell pepper, diced 1 jalapeno, sliced 1 tbsp cumin 2 or 3 tbsp Ancho chili powder, or other chili powders, or to taste 1/4 tsp dried oregano 1 can (28-oz) diced or crushed tomatoes 1 cup water, more as needed 1 tbsp corn meal 1 tsp salt, or to taste 1 tsp sugar 1 tsp unsweetened cocoa 2 cans (15-oz) black beans, drained, rinsed cayenne to taste sour cream and cilantro to garnish

Patatas Bravas – Fierce Up Your Fries

I always thought Patatas Bravas meant “brave potatoes,” which seemed a little strange since what was supposed to be so brave about them? Amazingly delicious, yes, but valiant, fearless or courageous? I don’t think so. Well, apparently my translation skills were lacking, and come to find out it actually means “fierce.” Now that makes sense. As advertised, these are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition. As long as you boil them first, fry crisp, and season earnestly, the rest is open to wild experimentation. I’ve used all sort of blanching liquids, spice blends, and sauces, and never been disappointed. My control around food is generally decent, but I am no match for a plate of these. Once you start with the toothpick, you’ll be impaling and eating potatoes until they’re gone. If you are making these for a group, just do in batches and keep warm in the oven until you have enough. Just don’t salt until the last second, or they can get soggy. I hope you give these a try soon. Enjoy! Ingredients for 4 portions: 2 pounds russet potatoes For the boiling liquid: 2 quarts cold water 1 tbsp salt 1 tsp smoked paprika 1 tsp cumin 2 bay leaves For the sauce: 1 cup mayonnaise garlic to taste pinch of salt 1 tsp tomato paste 1-2 tbsp sherry vinegar 1/2 tsp smoked paprika 1/4 tsp chipotle powder cayenne to taste For the spice blend (makes lots extra): 2 tbsp salt 1 tsp black pepper 1 tsp smoked paprika 1 tsp chipotle powder chopped parsley

Fish Stew – Sexy Is As Sexy Does

You often hear people describe food as “sexy,” but I’ve always believed it’s really more the occasion and company that makes a meal sexy. Put your Valentine across a candlelit table, pour a couple glasses of wine, and no matter what you serve up, sexiness will ensue. Having said that, it certainly doesn’t hurt to hedge your bets and serve up a naturally sensuous dish like this simple, but sophisticated fish stew. This is great for you less than confident cooks, since your timing doesn’t need to be that precise. Did I mention there’d be wine around?

You can actually do everything ahead, up until adding the fish if you want. Since the pieces will cook in between 5 and 10 minutes, when you’re ready to eat, simply bring the mixture to a boil, add the fish, and simmer until done. You can also hold the stew over very low heat for a good 15-20 minutes without major problems, in case, well, you know. By the way, make sure you check and see if your dining partner likes fish and wine, as this would be a horrible choice if they don’t. If they do, you’re in business. Almost any type of fish or shellfish will work in this, as well as any small, cute potatoes. Just don’t forget to peel the middles, as it's kind of a big deal. I hope you give this a try soon. Enjoy! Ingredients for 4 portions: 2 tbsp butter 1 large leek, chopped 1/2 cup sliced shallots 1/2 tsp salt, more to taste 3/4 cup white wine 1 1/4 cup chicken broth 1/2 cup sliced fennel root 1 pound small red potatoes cayenne to taste 1/2 cup cream 1 pound boneless fish filets 1 tbsp chopped tarragon

Fisherman’s Pie – The Deadliest Casserole

I’ve never been a huge fan of the fisherman reality shows like Wicked Tuna and Deadliest Catch. Seems like every situation that comes up, no matter how mundane, is made to look like a matter of life and death. Sure it’s relatively dangerous compared to selling shoes, but they’re mostly just fishing in crappy weather. Riveting slip and falls notwithstanding, I think the real challenge in that environment would be trying to cook a decent meal. Imagine putting together this delicious, potato-crust-topped cod and spinach casserole in the galley of one of those boats. I actually get woozy thinking about it. Luckily most of us have a nice steady oven at home in which to make this comforting dish happen, rogue wave free. Speaking of the oven, be sure to check your fish to see if it’s flaking before taking it out. Mine took about 40 minutes, but my sauce and potatoes were warm. If you make your components ahead and they cool down, or your fish is thicker, it may take a while longer to bake, so poke and peek. You can always fix the top, and thanks to the broiler, no one will be the wiser. I hope you give this a try soon. Enjoy!

For potato crust: 3 russet potatoes 3 tbsp butter nutmeg, salt, pepper, cayenne to taste 1/2 cup milk For the sauce: 3 tbsp butter 3 tbsp flour 2 cloves garlic, minced 2 cups cold milk 2 tsp lemon zest salt to taste For the rest: 1 tbsp butter to grease dish salt, pepper, cayenne to taste 2 pounds boneless cod filets 12 oz washed baby spinach juice of 1/2 lemon fresh chives to garnish

Pan-Roasted Marble Potatoes – A Short Post About Little Potatoes from a Small Town

You’ll have to excuse the smaller than usual blog post, but I just flew across country, and boy are my arms tired…sorry, not arms, I meant jokes. Anyway, I’m back at my mom’s for a few weeks to help her out after some shoulder surgery, and despite a very late, turbulent, and sleepless flight, I had just enough energy left to post this marble potatoes video. I generally try to stick with ingredients that can be found at any large grocery store, and I hope that’s the case here, but to be honest I really didn’t care, as these were just too damn cute not to film. If at all possible, I hope you give this a try soon. Enjoy!

Ingredients: 4 stripes bacon, sliced 1 pound marble potatoes salt and pepper to taste 2 tsp chopped rosemary 1 tbsp rice vinegar, or any vinegar