Baked Parmesan Potato Chips

Hopefully, when you are reading this here food blog you get some sense that I know what I’m doing in the kitchen and with food. I mean, if you don’t get that sense I am dying to know why you keep reading these crazy ramblings.

While I do have a pretty good sense of what I’m doing when I’m cooking, I never REALLY know what I am doing.

Come on. It’s called NEW food Tuesday. EVERYTHING is NEW. So most of the time I definitely do NOT know what I’m doing.

And every once in a while, this becomes really obvious. It has been a while, but the other day while I was whipping up some tasty home made tater chips, I may have caused a small fire in the oven.

Literally, the oven started chirping at me and flashing the digitized letters for F.I.R.E. FIRE! CHIRP! FIRE! CHIRP! Until I pulled my head out of my bum and figured out the potato chips were burnt to a crisp. Actually, that is incorrect. They were not crisp. They were ash.

However, while I may have caused the oven to be ON FIRE, I did make some really AMAZING potato chips before that. It was pretty devastating to everyone involved that I ruined the last highly anticipated batch.

You will need…

2 large baking potatoes

4 tablespoons grated parmesan cheese

1 tablespoon salt

½ tablespoon pepper

Cooking spray

Start by preheating your oven to 350 degrees F.

Carefully slice your potatoes very VERY thin. You know, potato chip thin. I used my mandolin for precision, but you could carefully slice them.

Combine the cheese, salt and pepper together in a small bowl.

Spray a baking sheet with cooking spray until lightly coated.

Spread out the potatoes in a very thin layer. Sprinkle lightly with cheese mixture.

Bake for 13 to 15 minutes, until your chips are browned and crispy.

Remove from the oven. Using a spatula, remove the chips to a platter or bowl.

Continue this process until all the potatoes have been baked.

Serve warm or at room temperature.

Love and Beer Floats

Angela 

Baked Parmesan Potato Chips

2 large baking potatoes

4 tablespoons grated parmesan cheese

1 tablespoon salt

½ tablespoon pepper

Cooking spray

Start by preheating your oven to 350 degrees F.

Carefully slice your potatoes very VERY thin. You know, potato chip thin. I used my mandolin for precision, but you could carefully slice them.

Combine the cheese, salt and pepper together in a small bowl.

Spray a baking sheet with cooking spray until lightly coated.

Spread out the potatoes in a very thin layer. Sprinkle lightly with cheese mixture.

Bake for 13 to 15 minutes, until your chips are browned and crispy.

Remove from the oven. Using a spatula, remove the chips to a platter or bowl.

Continue this process until all the potatoes have been baked.

Serve warm or at room temperature. 

Soy Glazed Vegetables with Crispy Fried Shitake Mushrooms

When I left you, I was gearing up for my last day of work and I was a blubbering emotional wreck.

Friday morning I woke up thinking it was going to be a hard day, but it was the exact opposite. I had this overwhelming feeling that I was doing the right thing and had made the right choice.

I am happy to report that I was lucky enough to feel the same way again this morning. And even better, I felt even more confident when I left my first day of work.

The new job feels totally right for me and I can’t wait till all the newness is over and I get to settle into my work.

And now I challenge you to try something new. This dish might sound odd, but it tastes amazing.

You will need…

1 tablespoon olive oil

1 pound medium turnips, cut into ¾ inch wedges

1 pound medium radishes, quartered

¼ cup honey

2 tablespoons soy sauce

1 tablespoon fresh lemon juice

½ pound chard (Swiss, red, rainbow), stems discarded and chopped

2 cups crispy fried shitake mushrooms

Start by heating the oil in a large skillet until the oil is hot.

Add in the turnips and radishes and cook over medium high heat.

Cook the veggies until they are lightly browned on all sides and slightly tender. About 10 minutes.

Add in the honey and cover, stirring until the vegetables are glazed. About 5 minutes.

Add the soy sauce and cook until syrupy. About 5 minutes.

Add in the lemon juice and chard and cook just until the chard is wilted. About 2 minutes.

Raise the heat and cook until all the liquid has evaporated. About 2 minutes.

Remove the veggies form the heat and toss them in a serving bowl with the mushrooms and serve hot.

Love and Beer Floats

Angela 

Soy Glazed Vegetables with Crispy Fried Shitake Mushrooms 

1 tablespoon olive oil

1 pound medium turnips, cut into ¾ inch wedges

1 pound medium radishes, quartered

¼ cup honey

2 tablespoons soy sauce

1 tablespoon fresh lemon juice

½ pound chard (Swiss, red, rainbow), stems discarded and chopped

2 cups crispy fried shitake mushrooms

Start by heating the oil in a large skillet until the oil is hot.

Add in the turnips and radishes and cook over medium high heat.

Cook the veggies until they are lightly browned on all sides and slightly tender. About 10 minutes.

Add in the honey and cover, stirring until the vegetables are glazed. About 5 minutes.

Add the soy sauce and cook until syrupy. About 5 minutes.

Add in the lemon juice and chard and cook just until the chard is wilted. About 2 minutes.

Raise the heat and cook until all the liquid has evaporated. About 2 minutes.

Remove the veggies form the heat and toss them in a serving bowl with the mushrooms and serve hot. 

Funnel Cake

There are lots of wonderful things about having my brother Albert living at home with us.

But here are the reasons that top my list, in no particular order.

He is usually around when I get home. Pretty much guaranteeing that there is always someone to chat about my day with, to watching things on television with, and is a great all around partner in crime to have around.

It is really nice to have someone to commiserate with when I think my parents are being ridiculous or unreasonable.

And probably most importantly, he is just as determined to make and eat good food as I am.

To us, eating and cooking well is a top priority.

So he is a constant source of new recipes I should try. Not to mention the fact that because we are competitive and he is now into cooking himself, it is pushing me to be the best that I can be. Also known as, being better than Albert.

My favorite is when he has off the wall requests.

Last week he decided he had to have some funnel cake.

Yes, funnel cake like you get at the amusement park or the fair. Deliciously fried dough.

Naturally, I was super into the idea because I can’t turn down a challenge. But my mom thought it was completely out of left field and I was crazy for indulging him.

Well she ate her words and this funnel cake. It was so good that she hijacked the cake, dunking it in tons of powdered sugar and stewed raspberries.

Gluttons. The both of them.

You will need…

3 tablespoons butter

½ cup water

1 tablespoon sugar

½ teaspoon salt

½ cup flour

2 large eggs plus 1 egg white

Vegetable oil for frying

Powdered sugar, chocolate and berries for serving (or any other tasty treats you like on your cakes)

In a small saucepan, combine the water, butter, sugar and salt and bring it to a boil.

After the mixture has boiled, stir in the flour. 

I advise using a wooden spoon because the mixture becomes dough and if you use a whisk it will get stuck.

As soon as the flour is mixed in and has become a ball of dough, move it to a bowl and allow it to cool for 3 to 4 minutes.

When the dough has cooled slightly, mix in the eggs one at a time. Wait until the first egg is completely combined before adding the second and then again before adding the third.

After the eggs are completely combined you should have a light, smooth dough.

Pour the dough into a pastry bag or plastic bag.

Place enough oil in a large heavy pot so that there is 1 1/2 inches of oil. Heat your oil till it is very hot, but not smoking. It should be about 350 degrees if you have a thermometer.

Clip the end of your plastic bag or pastry bag so that you have a small hole. The dough will puff up a lot more than you think when cooking so you don’t want the hole to be too big.

When the oil is hot, squeeze the dough into a dough nest in the hot oil. You can test to see if the oil is ready by putting just a bit of the dough in. If the oil bubbles it is ready.

Cook the cakes till they are golden brown on each side. Flipping once. About 3 to 5 minutes a side, depending on how big the cake is.

Remove from the oil and place it on a paper towel to remove the excess oil.

Sprinkle with powdered sugar and top with all your favorite treats.

Continue until you have used all the dough.

Serve warm and enjoy!

Love and Beer Floats

Angela 

Funnel Cake

3 tablespoons butter

½ cup water

1 tablespoon sugar

½ teaspoon salt

½ cup flour

2 large eggs plus 1 egg white

Vegetable oil for frying

Powdered sugar, chocolate and berries for serving (or any other tasty treats you like on your cakes)

In a small saucepan, combine the water, butter, sugar and salt and bring it to a boil.

After the mixture has boiled, stir in the flour. I advise using a wooden spoon because the mixture becomes dough and if you use a whisk it will get stuck.

As soon as the flour is mixed in and has become a ball of dough, move it to a bowl and allow it to cool for 3 to 4 minutes.

When the dough has cooled slightly, mix in the eggs one at a time.

Wait until the first egg is completely combined before adding the second and then again before adding the third.

After the eggs are completely combined you should have a light, smooth dough.

Pour the dough into a pastry bag or plastic bag.

Heat your oil till it is very hot, but not smoking. It should be about 350 degrees if you have a thermometer.

Clip the end of your plastic bag or pastry bag so that you have a small hole. The dough will puff up a lot more than you think when cooking so you don’t want the hole to be too big.

When the oil is hot, squeeze the dough into a dough nest in the hot oil. You can test to see if the oil is ready by putting just a bit of the dough in. If the oil bubbles it is ready.

Cook the cakes till they are golden brown on each side. Flipping once. About 3 to 5 minutes a side, depending on how big the cake is.

Remove from the oil and place it on a paper towel to remove the excess oil.

Sprinkle with powdered sugar and top with all your favorite treats.

Continue until you have used all the dough.

Serve warm and enjoy!

Shrimp Cakes

It has been two years, but tonight Sin City and I are having a very special reunion.

This weekend, five of my best girls and I are headed to Vegas to for Jaci’s last big night out as a single lady.

The plan is soak up some rays by the pool, dance our booties off and find Lindsey B a man. Since Vegas is where Jaci met her future husband.

On the day I leave for Vegas, I needed a dish as exciting, bright and interesting as the city itself.

Nailed it.

You will need…

½ cup heavy cream

1 shallot, chopped

3 garlic cloves, chopped

½ pound raw shrimp finely chopped, shelled, deveined and tails removed

½ red onion, finely chopped

1 celery stalk, finely chopped

¼ cup fresh parsley, finely chopped

1 teaspoon fresh thyme, finely chopped

1 large egg

2 cups panko break crumbs

¾ cup peanut oil

Salt and pepper to taste

Start by combining the cream, shallots and garlic in a small saucepan. Bring the mixture to a gentle simmer over medium heat.

When the liquid begins to simmer, reduce the heat so that it is barely simmering and reduce the cream until it is about ¼ cup of liquid. About 4 to 6 minutes.

Pour the cream through a strainer over a small bowl and allow the liquid to drain and cool.

Then, combine the shrimp, onion, celery, all but 1 tablespoon of the parsley, and 2 tablespoons of the remaining shallots and garlic in the strainer into a large bowl.

Season well with salt and pepper and combine the mixture well.

Once the cream has cooled, add in the egg and whisk well.

Stir the egg and cream mixture into the shrimp mixture and then add in ¾ cup panko into the bowl.

Mix completely.

Then using 2 to 3 tablespoons of the shrimp mixture at a time, form the mixture into little cakes.

On a plate, add the reaming 1 ¼ cups panko and coat the cakes in panko.

Place the cakes on plates or a baking sheet and refrigerate for 30 minutes.

When the cakes have cooled, heat the oil over medium high heat in a large pan.

When the oil is very hot, add the cakes to the oil a few cakes at a time. Fry the cakes until they are golden brown on both sides. About 4 minutes a side.

Serve with the remaining parsley as a garnish and dipped in the new old tartar sauce.

Love and Beer Floats

Angela

Shrimp Cakes

½ cup heavy cream

1 shallot, chopped

3 garlic cloves, chopped

½ pound raw shrimp finely chopped, shelled, deveined and tails removed

½ red onion, finely chopped

1 celery stalk, finely chopped

¼ cup fresh parsley, finely chopped

1 teaspoon fresh thyme, finely chopped

1 large egg

2 cups panko break crumbs

¾ cup peanut oil

Salt and pepper to taste

Start by combining the cream, shallots and garlic in a small saucepan. Bring the mixture to a gentle simmer over medium heat.

When the liquid begins to simmer, reduce the heat so that it is barely simmering and reduce the cream until it is about ¼ cup of liquid. About 4 to 6 minutes.

Pour the cream through a strainer over a small bowl and allow the liquid to drain and cool.

Then, combine the shrimp, onion, celery, all but 1 tablespoon of the parsley, and 2 tablespoons of the remaining shallots and garlic in the strainer into a large bowl.

Season well with salt and pepper and combine the mixture well.

Once the cream has cooled, add in the egg and whisk well.

Stir the egg and cream mixture into the shrimp mixture and then add in ¾ cup panko into the bowl.

Mix completely.

Then using 2 to 3 tablespoons of the shrimp mixture at a time, form the mixture into little cakes.

On a plate, add the reaming 1 ¼ cups panko and coat the cakes in panko.

Place the cakes on plates or a baking sheet and refrigerate for 30 minutes.

When the cakes have cooled, heat the oil over medium high heat in a large pan.

When the oil is very hot, add the cakes to the oil a few cakes at a time. Fry the cakes until they are golden brown on both sides. About 4 minutes a side.

Serve with the remaining parsley as a garnish and dipped in the new old tartar sauce.

Arugula, Pomegranate and Fried Gorgonzola Salad

There are few things worse in life than waking up in the morning and thinking you further along in a week than you actually are.

Not that I’m trying to rush through my life, but when you wake up thinking it is Thursday when it’s actually Wednesday, it really messes up your mojo.

I’m all about cherishing every moment of every day, but I REALLY cherish my weekends. And waking up this morning thinking it was Thursday coupled with the weird and monsoon like weather that’s going on outside has really thrown me into a hump day funk.

But, I’m going to try and get out of it by looking at stunning photos of gorgeous food and then going home and making this beautiful dish again.

If you are in a funk or are just hungry, you should do the same.

You will need…

4 ounces gorgonzola cheese

1 large egg, beaten

¾ cup dried Italian bread crumbs

3 tablespoons fresh lemon juice

2 garlic cloves, minced

½ teaspoon lemon zest

1/3 cup olive oil, plus more for deep frying

10 ounces arugula

1 cup pomegranate seeds

Salt and pepper

Start by blending the cheese in a food processor until it is smooth and creamy.

When the cheese is smooth, roll the cheese into ½ inch ball of cheesy goodness. Make balls until you have used all the cheese.

Then, a couple at a time, drop the cheese balls into the egg, followed by the bread crumbs and then lay them out on a clean baking sheet.

Continue until all the balls have been coated in bread crumbs.

Cover them and put them in the fridge until they are nice and cold. About 2 hours.

While you are waiting for the cheese to cool, combine the arugula and the pomegranate seeds in a salad bowl.

Whisk together the lemon juice, garlic, zest in a small bowl. Then gradually whisk in the 1/3 cup oil. Season with salt and pepper to taste.

Right before you are ready to fry the cheese, drizzle the arugula and pomegranate with the dressing and toss well.

Then, add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan.

Heat the oil over medium high heat.

When the oil is nice and hot, add in the balls in batches and fry them just till they are golden brown.

About 20 seconds.

Remove them with a slotted spoon to a paper towel to drain.

When all the balls are fried, toss them with the arugula and pomegranates and serve immediately.

Love and Beer Floats

Angela

Arugula, Pomegranate and Fried Gorgonzola Salad

4 ounces gorgonzola cheese

1 large egg, beaten

¾ cup dried Italian bread crumbs

3 tablespoons fresh lemon juice

2 garlic cloves, minced

½ teaspoon lemon zest

1/3 cup olive oil, plus more for deep frying

10 ounces arugula

1 cup pomegranate seeds

Salt and pepper

Start by blending the cheese in a food processor until it is smooth and creamy.

When the cheese is smooth, roll the cheese into ½ inch ball of cheesy goodness. Make balls until you have used all the cheese.

Then, a couple at a time, drop the cheese balls into the egg, followed by the bread crumbs and then lay them out on a clean baking sheet.

Continue until all the balls have been coated in bread crumbs.

Cover them and put them in the fridge until they are nice and cold. About 2 hours.

While you are waiting for the cheese to cool, combine the arugula and the pomegranate seeds in a salad bowl.

Whisk together the lemon juice, garlic, zest in a small bowl. Then gradually whisk in the 1/3 cup oil. Season with salt and pepper to taste.

Right before you are ready to fry the cheese, drizzle the arugula and pomegranate with the dressing and toss well.

Then, add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan.

Heat the oil over medium high heat.

When the oil is nice and hot, add in the balls in batches and fry them just till they are golden brown. About 20 seconds.

Remove them with a slotted spoon to a paper towel to drain.

When all the balls are fried, toss them with the arugula and pomegranates and serve immediately.