Tag Archive for Olive oil

Hasselback Potatoes with Bacon

Hasselback Potatoes with Bacon

I made these hasselback potatoes with bacon as part of a “back to school” dinner celebration. Little did I know how absolutely amazing they would be. Normally I would prepare one per person. However, depending on the size of the potato, you might want to make two per person. They really are JUST that good!! 

Level of Difficulty: Moderate
Time Required: Prep Time – 30min; Cook Time – 2 1/2 hours

Ingredients for 4 people (2 each):

6 pieces of thick cut bacon, cut into pieces about an inch thick

8 Yukon gold potatoes, peeled

1 stick butter, divided

Kosher salt and ground pepper

2 T. flat leaf parsley, finely chopped

2 garlic cloves, finely chopped

Special Equipment and Other Items Needed:

Pastry Brush

Preparing Hasselback Potatoes with Bacon:

1. Put the bacon pieces on a baking sheet and freeze for about 30 minutes. 

2. Preheat oven to 350 degrees while also bringing a large pot of salted water to a boil. 

3. Using a sharp knife, make horizontal slits in each potato, about 1/8 inch apart and making sure you do not cut all the way through the potato. 

4. Gently place the potatoes in the boiling water and cook for about 4-5 minutes. Using a slotted spoon, remove the potatoes and place on a baking sheet. Pat the potatoes dry. Insert 3-4 pieces of bacon in the cuts of each potato, trying to space the bacon evenly (the bacon will poke out of the top of the slits). Melt half of the butter and brush generously over the potatoes. Reserve any extra butter for basting. Season the potatoes with salt and pepper.

5. Place the potatoes in the oven and cook for 1 1/2 – 2 hours or until the outside of the potatoes start to brown. Make sure you baste with the reserved melted butter halfway through cooking. 

6. Right before you take the potatoes out of the oven, melt the other half of the butter. Mix in the parsley and garlic. After the potatoes are done and on a serving tray, spoon the butter mixture over the potatoes. Serve hot!! 

 

 

Middle Eastern Salad

Middle Eastern Salad

As I mentioned in a very early post, I am half Middle Eastern. I am sure that is why I love garbanzo beans, feta cheese, olives, tomatoes and such. As many of you who frequent the mall food court know, Hovan makes a great side salad. Many years ago, I tried to recreate it and didn’t do a bad job at it if I do say so myself! It’s very easy to make it your own and add more or less of certain ingredients depending on your tastes.

Level of Difficulty:Easy
Time Required:Prep Time – 15 minutes. Chill time: At least 30 minutes

Ingredients:

For the Salad (these are ideas, use them all or just some):

Roma Tomatoes, Diced
Feta Cheese, Crumbled
Small or mini cucumbers, quartered
Parsley, chopped
Fresh mint, chopped
Red onion, sliced
Chick peas, drained
Kalamata Olives, drained
Pepperoncini

For the Dressing:

Juice of 1/2 lemon
3 T. Olive oil
1/4 cup red wine vinegar
1 T. Dijon Mustard
1 tsp. dried oregano

Preparing Middle Eastern Salad:

For the salad: Combine desired quantities of chosen ingredients together in large mixing bowl.

For the dressing: Combine all ingredients together in bowl and whisk together.

Pour dressing over salad and toss to coat. Chill for at least 30 minutes before serving.

Middle Eastern Salad

Important Tips:

Most of the time, we will suggest adding “salt and pepper to taste”. However, with this dish, you need to remember that feta cheese and Kalamata olives are quite salty. If you want to add salt, do so after all of the flavors have blended together for at least 30 minutes. Otherwise, you might ruin the dish.

Variations:

You can certainly eat this as a side dish by itself. I chose to put it in some radicchio for lunch one day to make it more of a “lettuce based salad”. You can also add a piece of grilled chicken to it and some nicely crisp green lettuce if you like. You really can’t go wrong. Make it your own!

Middle Eastern Salad




Lemon Dijon Vinaigrette

I often make my own salad dressings. I like to make dressings that are light, not oily, and have lots of lemon and garlic. This lemon dijon vinaigrette goes with just about any main course since its flavors aren’t too overpowering.

Level of Difficulty: Easy
Time Required: Prep Time – 10 min

Ingredients:

1/3 cup fresh lemon juice
1/4 cup olive oil
6 garlic cloves, minced
1 T. Dijon mustard
Pinch of Kosher salt

Special Equipment and Other Items Needed:

Small wire whisk. My favorite one is from Pampered Chef.

Preparing Lemon Dijon Vinaigrette:

Mix all ingredients in a bowl with a small wire whisk until blended.

Lemon Dijon Vinaigrette

Meal Ideas:

I often serve this dressing over romaine lettuce and sprinkle with some freshly grated parmesan and cracked black pepper.

Got Leftovers?:

This is also a good chicken marinade!