dinner at alice’s – i love wednesdays June 7, 2008

Filed under: baked goods,beets,food,pie,potatoes,produce,savory,shepherds pie,vegan — insomnisnack @ 1:33 pm

I enjoy every moment spent at this wonderful, warm home of 13. Everyone is inclusive, interesting, kind, and welcoming. Household members share cooking duties, and this night Alice “cleaned the fridge”, finding red quinoa (true?), lentils, golden and chioggia beets, carrots, cabbage, favas, and potatoes. Let me set the stage.  I arrive to find Alice in the kitchen with her “Yodeling Mad: Best of Country Yodel” CD playing, and she greets me with the phrase, “Everything is going in.” Into what, you might ask? Eight shepherd pies! She’s bought yummy vegan crusts, and we step by step assemble her vision into mounds of comfort and belly joy. After topping each pie with a generous helping of mashed potatoes, Alice drizzled them with olive oil, and applied pinches of sea salt and rosemary. I want to eat like this every night.

(photo credit – Glenn Bachmann)


corn chowder with lobster medallions February 12, 2008

Filed under: corn,food,lobster,potatoes,soups — insomnisnack @ 12:03 am

Mmm! I haven’t made soup in a while, and this was delicious. Can’t wait to have it for lunch tomorrow! You can of course make this with cream, but I pureed half of the soup and then added it back to the pot for a sense-of-cream. I had a hunch for a recipe, and it was quite short.  Now that I think of it, you might always have a similar group of ingredients, which means a lovely chowder is often right around the corner!

large onion
salt, course black pepper, cayenne
2 cups corn
4 potatoes, cubed
4 cups vegetable stock

…and of course – lobster!

I softened the onions in butter and olive oil for about five minutes then added the potatoes for another eight to ten minutes. Finally, the corn. Talk about quick! I parboiled the lobster tail, sliced it into rings, and browned them in butter.



niece’s post: steak, sauteed tomatoes, & potato November 16, 2007

Filed under: cherry tomatoes,food,potatoes — insomnisnack @ 7:31 pm

I have a guest entry – my sister, Denise! A fellow insomnisnacker, she is funny and wise beyond words. I am lucky. She prepared this meal and deserves a blog entry for the following reasons:

she boldly grilled a steak under nightfall, outside, with no lamplight! (maybe in her nightgown?),
she blistered little cherry tomatoes (yummy!) for a side dish,
she supports me no matter my foibles, and there are many.

To sisterhood!

PS. She will return with thanksgiving photos 🙂



meaty loaf and frites September 27, 2007

Filed under: food,fries,golden produce,heirloom tomatoes,meatloaf,potatoes,savory — insomnisnack @ 11:35 pm

I’ve always loved meatloaf. Even when it contained meat! This is one of my favorite dishes to make. Very easy, you just take some veggie ground beef (I like Yves “Meatless Ground – original”), a 1/2 cup of Parmesan cheese, 1 diced bell pepper, a 1/2 cup of breadcrumbs, chopped shallot or mild onion, and about 1, maybe 2 eggs. Mix ingredients, and bake for about 4o minutes at 375 degrees. My secret is to crumble Semifreddi’s “Super Garlic Croutons” in the blender/food processor and make my own breadcrumbs. I made a tomato sauce for the top out of thinned tomato paste, oregano, salt and pepper, and placed golden heirloom tomato slices as a finish. Thanks, GP!

meatyloaf - heirloom tomato slices and sauce

As for the frites…basic russet potatoes, sliced into quarter inch width pieces. I read that in order to have crispy fries you need to soak them in cold water to remove excess starch, dry thoroughly, then fry them twice. The first fry was 325 degrees for about 4-5 minutes. The second fry was 375 for about 3-4 minutes or until golden. This method worked very well, I recommend it. Extra crispy and light!

frites out of oil

frites in a cone

And the very best part of all is that I get to have it for lunch tomorrow!! Yum.

leftover meatyloaf


“Aloo Masala” Twice-Baked Tuber August 28, 2007

Tonight I decided to make an Indian version of “twice-baked potatoes”. I searched recipes for twice baked sweet potatoes, or yams, and they all had maple, sugar, toasted nuts and the like. Yummy, yes, but not what I wanted tonight. I went to my favorite local grocer Golden Produce for a good selection of fresh vegetables and some inspiration. I was pretty open to what could go into this dish. I knew I needed some type of tuber… I think I bought a yam, but to be honest I don’t always know the difference. Growing up, orange colored pie was always sweet potato, never pumpkin, and I think when I had yams in a glaze or something, my brain recorded that they were sweet potatoes. So I incorrectly use them interchangeably. Okay, so 1 yam, 2 small yellow potatoes, and I was in business. I also bought some papadum, a yellow onion, and a small cantaloupe. After I made the stuffing, I realized that I’d forgotten to saute the onion and incorporate. I still wanted onion so I decided to make onion rings. I still prepared the papadum, too. My other plan was to make cantaloupe soup, but that will have to wait until the next post.

I cooked the yam and yellow potatoes until soft, scooped out the insides and forked them in a bowl with a touch of buttermilk, 2T sharp cheddar cheese, a pat of butter, and spices (garam masala mixture,+ tumeric, salt, cayenne, cumin, cinnamon and hot paprika). These are just flavors and colors I like, not necessarily a proper recipe.

Pre-baked tubers:
pre-baked tubers

I fried some onion rings for garnish and crunch.
onion ring

And here we have it!

Mmm! Tubers!!