Garlic Butter Hash

Garlic Butter Hash

It’s the middle of the summer, yet I am craving warm comfort dishes. Saturday night I made braised short ribs that took nearly 3 hours in the oven. Monday night I made hanger steak chili that simmered for two hours. I even baked bread, well my bread maker baked it, but you get the point. Days like these when I feel the need for comfort food I am mostly thankful for that A/C. I find that I eat based on my mood and not necessarily the season. My husband is the same way and that makes our marriage so much better.

Garlic Butter Hash

I’ve been meaning to share the recipe for this amazing Garlic Butter Hash for a while now. I boiled baby red potatoes first, then tossed them with butter, lots of garlic and fresh parsley. I love how crispy the skin becomes when you fry them afterwards, topped with eggs and jalapeños it was divine.

Garlic Butter Hash

Have a great week friends.

5.0 from 3 reviews
Garlic Butter Hash
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 1 lb baby red potatoes, scrubbed and quartered
  • 3 garlic cloves, minced
  • 1 tbsp Earth Balance (or butter)
  • 3-4 eggs
  • 1 tbsp fresh chopped parsley
  • salt and pepper to taste
  • 1 fresh jalapeños, thinly sliced
  • olive oil
Instructions
  1. Preheat a pot of water for a boil, salt generously, add potatoes and boil until thoroughly cooked.
  2. Drain, add garlic, Earth Balance and fresh parsley. Stir well to combine.
  3. Preheat oven to 350 degrees.
  4. Add olive oil to a large skillet, transfer potatoes and cook until golden on each side. Try not to disturb the potatoes too much or you won't get the crust.
  5. Season with salt and pepper.
  6. Crack eggs onto the potatoes, then bake until set.
  7. Serve topped with fresh jalapeño slices.
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Summer’s Bounty: Heirloom Tomato Tart

Heirloom Tomato Tart

“I want us to be a family that fishes!” exclaimed my husband. And that is how we became the fishing family. The end!

Not so fast, there is a bit more to the story. Let me start by first saying we are yet to catch anything. It all began a few months ago when I, yes I, declared that I would love to go fishing. I’ve only been once before and remembered it to be a grand time. Call it beginners luck but I actually caught something that day and it appears that might be the only time I will catch anything. Kurt, oh my Kurt, loves to take an idea and turn it into a grand hobby. You see, he remembers fishing Lake Tahoe as a kid which is slightly different from fishing in New Jersey. With his grand memories and his love of fishing, he bought us a collection of fishing rods and all kinds of “stuff” so we can become these avid fishermen. We went lake fishing this past Sunday. I will leave it at that, but we spent quality time as a family and for that I am thankful.

While my avid fishermen were doing their thing, I, of course had to put the camera to action. I wish I had my DSLR with me that day, but I think you will all agree that the IPhone did a pretty stellar job capturing the moment.

fishing

Kurt and I are giving fishing another try this weekend. Let’s see how that goes.

Don’t worry, this blog is not going to become the Fishing Chronicles. Food is still the main focus here so let’s get to it.

Heirloom Tomato Tart

I love heirloom tomatoes!!! I love everything about them, the look, the smell and certainly the taste. They are the ultimate summer’s bounty and I crave these beauties all year long. What separates this tart from any other is the pesto ricotta goodness nestled underneath the tomatoes. You’ll just have to make this for yourself to find out.

pie shell

Heirloom Tomato Tart     Kathy Sig 2

5.0 from 4 reviews
Summer's Bounty: Heirloom Tomato Tart
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 packaged pie crust
  • ½ cup ricotta
  • 2 tbsp basil pesto
  • 2 heiroom tomatoes, sliced ¼ inch thick
  • ¼ red onion, finely chopped
  • 1 tbsp olive oil
  • salt to taste
  • pie weight or beans
  • tin foil
Instructions
  1. Preheat oven to 400 degrees.
  2. Roll out the packaged pie crust ad press it into a tart pan, trimming the excess dough around the edges.
  3. Using a fork gently poke holes in the crust. Place a large sheet of aluminum foil on top and fill with pie weights (or beans). Bake for 12 minutes. Discard the beans and bake until go den brown, another 10 minutes.
  4. Allow the shell to cool completely.
  5. Meanwhile, mix 1½ tbsp of basil pesto into ricotta in a small bowl. In a separate bowl mix red onions, olive oil, salt and the rest of pesto.
  6. Spread the ricotta mixture, top with tomatoes and the red onion mixture.
  7. Serve immediately.
Notes
If serving at a party, arrange tomatoes right before serving.

 

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White Wine Clams Steamed in Tinfoil Packets

Make it for a quick dinner or an appetizer, no matter what you do with these clams you’ll absolutely love them, especially with some crusty bread to mop up the juices.

White Wine Clams Steamed in Tinfoil Packets

I feel very accomplished. I finally forced myself to clean out all the closets in the house, the linen closet, the shoe closet and most importantly Briana’s closet. It’s amazing how much stuff a family of three can accumulate, borderline hoarding. I never considered myself to be the person who saves everything but I am not a waster either. For some reason I found this tedious task almost cleansing. I packed 3 large garbage bags worth of clothes, shoes and other items and donated everything to the goodwill. It feels good.

White Wine Clams Steamed in Tinfoil Packets

So how about these clams?

Whether you are a clam lover or just learning to love them, this recipe delivers and surely satisfies. It’s important to soak the clams in cold water for about 20 min before cooking to get rid of the sand, otherwise you might end up with sandy broth. I like to make toasted bread rubbed with garlic to mop up the delicious broth  inside the pouches. The combination of white wine, butter, herbs and the natural juices from the clams is so good, I can drink it with a spoon.

White Wine Clams Steamed in Tinfoil Packets   White Wine Clams Steamed in Tinfoil Packets

I love fun foods. These clams are definitely in the fun food category. What’s not fun about opening up a steaming pouch of deliciousness and eat right out of it with minimal cleanup. You can throw the shells right back into the tinfoil if you please. Such a fabulous recipe for a backyard get together.

White Wine Clams Steamed in Tinfoil Packets

Have a fantastic week.

Kathy Sig 2

 

5.0 from 5 reviews
White Wine Clams Steamed in Tinfoil Packets
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 dozen littleneck clams, scrubbed
  • 6 tbsp white wine (a little more than a ¼ cup)
  • 2 tbsp Earth Balance spread (or butter)
  • 1 tbsp fresh parsley, chopped
  • ¼ cup chorizo, chopped (optional)
  • aluminum foil
Instructions
  1. Preheat the grill to high.
  2. Tear off 4 15 inch pieces of aluminum foil. Stack two sheets together for each packet and pull up the edges to form a bowl shape.
  3. Divide the clams evenly amongst the packets.
  4. Top each packet with 3 tbsp of white wine, 1 tbsp earth balance, fresh parsley and chorizo (if using).
  5. Gather the edges of the foil on top and seal.
  6. Cook on the grill about 12-15 minutes.
  7. Serve straight from the packet with toasted garlic bread.

 

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