Here's to good food!

I am finally putting my tried and true family recipes here. Check out my old-time favorites as well as newly discovered ones.

I hope you'll find some recipes here that you enjoy cooking, and those you cook for will find them tasty and satisfying.
Are you looking for something special? Something quick and easy? You'll find it here somewhere.
Check in often to see what's cooking in Monterey!

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti

If you are posting from this site, please give appropriate credit and notify me. Thank you.

Wednesday, June 27, 2012

Hasselback Potatoes from A Feast for the Eyes

 A summer or two ago, I had picked a LOT of olallieberries* in Watsonville and was looking for some new recipes, after having made quite a few batches of jam.  That was when I came across a blog by Debby called A Feast for the Eyes.  Debby posts beautiful step-by-step pictures to accompany her delicious recipes.  Like me, she lives on the Monterey Peninsula.  Since then I have been following her blog.  I have made many of the delicious recipes she has posted.  I had saved this recipe and have gone back to look at it several times, but one day when I was at the grocery store, I decided I would make these.
These were much easier than I thought they would be.  The wooden spoon makes the slicing very easy and it really goes pretty quickly.  They make such a pretty presentation.  I didn't have thyme so sprinkled on some oregano.  The crunchy bottom was the best part.  

  • 4-10 small red, yellow or white potatoes
  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • kosher salt & black pepper
  • 1-2 tsp dried oregano
  • 1 garlic clove, sliced thin (optional)

  • Preheat the oven to 400 F.  Line a baking pan with foil.

    Using a wooden spoon, “cradle” the potato. The bowl of the wooden spoon will act as a guide so that you can cut 1/8” thick slices, without cutting all the way through.

    Melt the butter and whisk into the oil.  Lightly brush the foil with the olive oil/butter. Drizzle or brush on the remaining oil & butter onto each potato.  (If using the sliced garlic, insert a few slices into each potato.)

    Season with salt & pepper.  Crush some of the dried oregano over each potato and bake for 1 hour to 1 hour and 20 minutes, depending on the size of the potatoes
    The potatoes should turn out crisp on the outside and tender on the inside.

    If desired, you can brush some additional olive oil on the potatoes during the last 10 minutes and add fresh Parmesan cheese.

    * Olallieberries are a hybrid between youngberries and marionberries; basically a kind of blackberry.

    Easy way to remove husk from corn

    With lots of fresh corn on the cob in the markets now, it's the perfect time to watch this video from youtube and file it away.

    The gentleman shows how he easily gets rid of (most) of the silk and the husk all at the same time.

    Click here to see video:
    Easy way to remove husk from corn

    Place on a plate and microwave 4 minutes for each ear.
    To make it even easier,  slice off the end before cooking.

    Slice off the end, including
    at least one row of kernels.  

    Looks like this after removing husk and silk.

    Ready to eat in less than 10 minutes.