Holy Crepes Batman!

This week’s dinner with the sweet-tooth friend of mine (she needs a nickname…I think we’ll call her “Lady Luck” since she’s such a huge fan of Lady Gaga) had a French theme. So naturally, we had a super scrumptious supper of roasted chicken and sage-infused roasted potatoes and some delectable veggies. And did I mention the crepes?

Dinner was extremely flavorful, and to be honest, we were just too damn hungry and busy devouring it to take pictures of it – but I don’t want to anyone to think it wasn’t description worthy! Due to some car trouble, actually roasting a chicken – or making chicken francese as was the original plan – was a little bit out of the question. But substituting a rotisserie chicken from Fry’s works just as well. They were even nice enough to put an apricot glaze on it! Lady Luck made some awesome potatoes…I was eating them straight from the pan, I have to admit. We’ll call it quality control. They fried up in some sage and thyme infused oil and it gave them such a unique flavor! Definitely not like that other dish we had that wasn’t so good because of the amount of sage in it. My love of all things herb-y has been rekindled!

Once we had…you know, gorged…ourselves on yummy chicken, potatoes and a veggie medley, it was time for dessert. And let me just say that we are talented enough to edit a high school paper (Lady Luck’s daughter) while making crepes! Ridiculously simple to make by the way. I was a little intimidated at first – crepes seem like such a fancy food that it takes a patisserie chef to make one. I was wrong! They’re essentially a really big pancake made from a too-thin batter, and of course, we added Nutella to ours. Oh, and Ghiradelli chocolate chunks! Hence the little brownish black crispy goodness you see in these pictures.

I definitely love what has become a ritual with an amazing friend. Next week? We’re going to Thailand! There may even be a drink involved – non alcoholic that is!

Sweet Potato Gnocchi

I got out of my comfort zone, slowed down and took some time in the kitchen. This one actually took me two days to put together. I prepped the gnocchi a couple nights ago, freezing it in preparation for tonight. Then tonight I actually put it all together.

So the first part of it, the gnocchi has to be boiled. What’s really cool is that you know it is done when it floats to the top! Then all the gnocchi has to be cooled before it can be put with the sauce. The next step is to brown the butter. This part is a little tricky. It has to bubble and bubble, and then it gets little brown bits on the bottom. At the same time, the massive amount of bubbles go down, and then it begins to foam. Throw the sage in and it’s like throwing a dead man’s toes into into a cauldron – it freaks out and gets some serious bubbling action going!

Half of the sauce and half of the gnocchi get put into a fry pan to saute. It gets a little brown, a little crispy, and smells really good. The sage gets crispy, and the gnocchi carmelized.

So I topped the final product with some parmesan cheese. When munching on it, it’s not too terribly bad. It’s just not something¬† that I would necessarily make a go to meal. The sage is crunchy, but kind of strong. The texture isn’t bad at all. There are always some things that don’t quite turn out as good as you hoped, and unfortunately this is one of them. But it’s all the better for experience!

Twice-Baked Potatoes

Yuuummm!!!

I was watching a show on the Food Network the other day, and the chef was making twice baked potatoes for a tail gate party. It sounded so good. Especially smothered in cheese! We all know how much I like cheese.

Potatoes fresh out of the oven.

They don’t look so pretty – I’m not sure how they ever would look so pretty. But it doesn’t matter because they are absolutely scrumptious!

The basic concept for twice baked potatoes is to bake them once (duh!) at 400 degrees. Then you scoop out the middle, leaving just a tad of a border so they don’t fall apart, and mix the middle of the potato with good stuff, like cheese and chives and oregano. If I had the energy, I would have added sauteed onions and garlic with mushrooms to the mix, but instead I just added the dried versions.

Bake the potatoes again for another 20 minutes until the cheese is golden – oh and did I mention the bacon? That makes it salty and crispy and more scrumptious. I think I died and went to heaven.

Crockpot Pot Roast

Let me just start off by saying that this was soooo good! The meat was just falling apart after I took it out,

The pot roast as I was cutting it and it was falling apart from being so tender.

and everything was perfectly seasoned and the gravy was perfect! But, it’s definitely not as good as mom’s. There’s just something about mom’s cooking that I can’t duplicate.

We’ve had that cut of meat in the freezer for a while, so it didn’t have the same taste as it could have, but oh my goodness it was good. One thing I didn’t realize is that the meat shrinks considerably. It’s a good thing that I didn’t have more people trying to eat!

So I used red potatoes, carrots, onions, garlic, the roast, and a can of cream of mushroom soup. It’s really that simple. Oh, and of course a crockpot. I’m sure that a pot with a lid would have worked just as well. It’s a good thing that I have a helpful roommate who is willing to turn off the crockpot for me while I’m at work.

Perfect comfort food.

All put together.

Junk – that’s healthy?

Ahh…comfort food. A little of this, a little of that…and really nice on the budget! Dad actually taught me this recipe, said he experimented with some stuff that was left in the fridge and figured out a staple. It has fried potatoes – which note, works much better with vegetable oil than it does with olive oil. And though I haven’t tried it, probably works even better with canola oil. Kielbalsa, scrambled eggs, onions, garlic, cheese, salt and pepper. Which as my roomie said, aren’t really ingredients (the salt and pepper).¬† Fry it all together in one pan, and you’re done.

By the way, it makes really, really good breakfast burritos the next day.