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Archive for the tag “potatoes”

Soups Up!


The gorgeous leeks were purchased from Byward Market during our spontaneous trip to Ottawa. They were 3 for $5. (I know i couldve bought them here at the grocery store for less, but it was all part of the experience.)
After sweating them in my cast iron pot with some garlic, olive oil and butter, I put them in the slow cooker with 5 yellow fleshed potatoes. Can’t wait to taste it tomorrow.

N.B. I also made a zucchini and roasted cauliflower puréed soup, which tastes totally amazing! No cream but yet so thick and rich. I will post pics tomorrow.


Culinary Secret

Today, I made something devilishly delicious – papas bravas. We were feeling summery and had Michael’s family over for Shabbat. We wanted to do something different for dinner and went with a tapas theme.

The secret to making perfectly cooked and creamy on the inside, crunchy on the outside home fries is Poaching. In oil. All I did was cubed the potatoes, put them in a pot with vegetable oil over medium heat for about 20-25 minutes. Stirring often prevents potatoes from sticking to the bottom.

Once they were done, I drained them and tossed them in a garlic paprika aioli. The aioli was simply grated garlic, Hungarian or Spanish (if you like) paprika and a generous pile of good old mayonnaise. Toss it all together to coat all the potatoes and let sit for about 10 minutes. The flavours set in and the dish tastes much better.

Go ahead and try it. I swear you will wow everyone who tries it.


Tapas for the Summer

Ever since we bought these IKEA white rectangular plates, my cooking juices have been flowing. Talk about getting my mojo back!

So far, here are some photos of what I’ve come up with. Any they have all been awesome.

Hotdog octopus on cheese curd gravel, wild blueberries, cheese crepe – pineapple boat.

Homemade sliders with double fried french fries.

Fresh pasta from Burrato Flour (Courtesy of Williams and Sonoma)

Patatas Bravas (Yukon gold potatoes poached in vegetable oil, tossed in garlic paprika aioli)

Fresh red radishes in Garlicky Vinagrette

Corn starch-dusted sole, fried.

Oven-roasted corn.

Playing Food

We’re just at IKEA. I think we want to move away from round plates – better aesthetics and storage.

We want to experiment and see if we could plate our foods to reduce wastage as well as make it more appealing for the kids. Perhaps underplating might entice them to finish what’s on their plate.

Tonight, I’m thinking of making Garlic Butter Prawns with Mashed Potatoes and balanced veggies on the side.

Come back and read the results later tonight. I will also post a photo to show the plated meal.

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