Tuesday, September 09, 2008

Hasselback Potato

I've been wanting to make these for a long time, but it's one of those things I just keep forgetting about as soon as the idea pops into my head. But the other night I managed to remember it, and made my own little version of this simple to make but fancy looking potato dish.


2 red potatoes, peeled
garlic powder
celery seed
kosher salt
olive oil

1. Preheat oven to 400 degrees F.

2. Slice a piece off the bottom of the potatoes so they sit flat. Using a sharp knife, carefully slice the potatoes, end to end, almost to the bottom, leaving the bottom in tact. (Slices should be about 1 cm wide).

3. Sprinkle potatoes with garlic, celery seed, and thyme, fanning carefully as you go, to allow spices to get in between.

4. Drizzle potatoes with a good gurgle of olive oil. Sprinkle with kosher salt.

5. Place in oven on baking sheet on parchment or aluminum foil. After half an hour, take out and put about 1/2 T. butter on each potato. They will be fanning out by now. The idea is to get the butter in between the slices.

6. Return potatoes to the oven for another 20 minutes to half an hour.

7. Take from oven. Let rest one minute. Serve and enjoy.

Friday, September 05, 2008

Peach and Fontina Puff Pastry Breakfast

I've been really into puff pastry this year for some reason, I guess I just love the simplicity of it and the possibilities it presents. I fell in love with this flavor combination this week and have been making this sweet/savory pastry for breakfast a lot, though it would work well at any time of day. I've been making it in my toaster oven, since it's still hot here and it's small enough. Trying to be green in a little way.

makes 1


5 inch square of frozen puff pastry dough, thawed
1/4 peach, sliced thin and chopped into 1/2 inch pieces
1/3 c. shredded fontina cheese
garlic powder

1. Preheat oven to 400 degrees F. Put pastry dough on foil or parchment paper on small baking sheet. With a sharp knife, make a 1/2 inch border around the edge of the dough.

2. Place cheese evenly inside border. Place peach slices on top of cheese. Drizzle cheese and peaches with honey (appx 1-2 T). Sprinkle toppings with garlic powder and dill to taste (appx 1/8 t. each).

3. Place tart in oven. Bake until puffed and golden brown, including bottom (appx 15-20 min).

4. Enjoy.