More spuds! And what’s not to like about putting carbs in carbs! Yea, a potato pie with carbs nestled in more carbs and nope, I don’t regret a thing. This is delicious. A little sweet from the caramelized onions, salty from the machego cheese, hearty from the potatoes. Can be served on it’s own as a brunch dish or an appetizer, or as your carbohydrate along with meat and a salad.
(PS: don’t have manchego cheese? Asiago or Parmesan will serve you just fine too!)
Here’s a quick little savory snack, appetizer or side dish for lunch or crunch: Brie, Asparagus and Prosciutto Pastries. They use store-bought frozen puff pastry and can be ready in just about 30-45 minutes, and can also be eaten hot or at room temperature. Pretty and have an “early summer” vibe with the asparagus. Don’t like brie? You can sub out swiss cheese too!
I know that everyone and their brother makes soda bread around this time of year, and I am no different. This time, I made it with wholemeal flour, so a little darker, a little more rustic and really really quite flavorful. A nutty flavor, for sure. Not very sweet at all, so would go great with a sharp cheddar too. I’ll be back to sourdough making soon enough, but this was great for this week! This is the recipe from the KA site and that is also where I got the wholemeal flour.
Something a little different today: a Blueberry Lemon Soufra. What is a soufra, you ask? It’s a Greek and Middle Eastern filo souffle pie. You fill the pie dish with buttered filo dough layers, folded or ruffled together, toast in the oven before pouring/ladling on custard. They can be savory (skip the sugar and vanilla in the custard) with spinach and feta or walnuts for example, or sweet as in this one with lemon and blueberries, or dates and walnuts, or any fruit or even chocolate chips. I made it for brunch (and truth be told, added some maple syrup over the top), but also would be a nice breakfast or lunch. Tastes best right out of the oven, and eaten the same day for sure.
So Hasselback Potatoes…. I think that most of you know the story (and the reoccurring results) of my Hasselback Potato Skillet Bake winning the Idaho Potato Recipe of the year about a million years ago (back in 2015). The recipe resurrects itself every now and again and I make it for myself sort of often. Many of you also know that I spend a lot of time randomly pondering “How can I make this recipe better?” for lots of my recipes. Well, I got to thinking about that this afternoon, after finding some perfectly sized russet potatoes (on the small side): How do I make Hasselback potatoes even better? They are already sort of like a baked/jacket potatao meets potato chips/crisps, so why not not go all in: bacon (and the bacon fat)…. cheddar … scallions. Yup, these Bacon + Cheddar Hasselback Potatoes are sort of a love child between baked potatoes, potato skins and chips. Serve with sour cream. Add on some pickled jalapenos and serve with guacamole. Simply to die for.