So once again, I’ve listened to all you silly gooses and abandoned my recipe for a chive and green onion potato strata in order to give you something simple that really highlights the Klondike Rose Potato. This is, after all the last week of the month-long giveaway and your last chance to win, Win, WIN! Now, some of you may be whining – “But I want a potato strata!” Ok, ok. I hear you, too and I will give you one next week.
Is it just me or does everyone else feel like a giant pumpkin patch sprouted up overnight on the internet, harvested itself and spit out recipes for pies, cakes, smoothies and lattés? Everyone is talking about the “pumpkin craze”. Or maybe it should be called the “pumpkin cray cray”. If you haven’t been seeing post after post after post full of pumpkin blah blah blah, then maybe I need to check myself (and perhaps my friend base).
I know I’m normally kind of flighty and easily distracted but I have been paying attention to all you folks the past two weeks. For an entry into the Klondike potato giveaway, I asked readers to tell me what they would make with their own bag of potatoes. To my surprise, the top two answers were mashed potatoes and roasted potatoes with some type of herb and olive oil. I don’t know why I was so surprised by this but it made me realize just what a weirdo I am when it comes to crafting recipes and that sometimes, in my quest to create something new and interesting, I may be trying just a little too hard.
I remember the first time I ate at T.G.I. Fridays. I was an awkward teenager, looking for my place in the world and trying to figure out where I fit in. The restaurant was new in my small little town corner of the world and, at the time, I felt it was the epitome of style and good food. This was before I’d travelled around Europe or seen a good amount of America for that matter. I was a little fish in a little pond with only thoughts and dreams of something larger.
I recollect ordering the bruschetta chicken pasta and recall that it was the first time I’d ever eaten (what I thought was) bruschetta – the garlic, tomato, basil adornment that permeated throughout the dish. I discovered much later, and much to my chagrin I must admit, that this delectable topping was not actually bruschetta, but in fact, just a topping for bruschetta. Bruschetta is the toasted and garlic rubbed bread it often sits upon. If you find yourself exclaiming, “Wha? No way, Barbara. It’s that delicious tomato shit,” my friend, much like I was, you are wrong. Seriously, look it up on Wikipedia and then start questioning your existence.
OK, so cheese isn’t exactly the healthiest food in the world but there’s no reason it can’t be incorporated into a healthy diet. I often use low fat cheese in my recipes but when I want to just chow down on a hunk of aged dairy, I want the real stuff. The best cheese to me is pungent and nutty, smooth as silk and with a little salty grit. I really can savor a single piece of cheese, slowly taking miniature nibbles of it and letting it swirl around my tongue and coat my palate with its complex flavor. I might take 5 minutes enjoying this meant-for-one-bite piece while, in the meantime, my quickdraw husband has proceeded to finish the whole block. I sure do love him but he must be one of the fastest eaters known to mankind!
Tapas, appetizers, hors d’oeuvres, antipasto, canapés, Vorspeisen, mezze, aperitivos. Whatever you call them, they are delicious, fun and make any party way better. My absolute favorite things to make are little bites of food. M and I have many friends with different likes, dietary restrictions and food philosophies so the best way to have them all over and feed everyone is to present a spread of finger foods. Plus, when people have to get up and move around to get their food and drinks, it encourages more mingling which takes the pressure off me to constantly entertain.