Recipe blog by Adrianna Adarme

Potatoes

06

Oct

Scalloped Hasselback Potatoes

I have another potato with cheese (and cheese) and butter recipe for you.

I swear I’m not trying to kill you; it’s just I like cheese.

I kinda figure it’s like math…you know, two negatives make a positive, OR depending on your life perspective, two positives make a big gigantic cheesy, calorie-filled positive. I consider myself a super optimissitc person, so I’ll go with the latter.

If you are too, then hop over to PW’s Tasty Kitchen blog where I did a guest blogging situation. You’ll find: step-by-step pictures, the recipe and me waxing poetic about cheese and butter. You know, THE USUAL!!!

LOVEYOUBYE

P.S. I’ll post a recipe of some salad soon. Or not.

{ 28 comments }

09

May

Hashbrowns – Scattered, Smothered and Covered

in Recipes

So…you may have noticed that I’ve been MIA lately. It’s also possible you haven’t noticed since if you’ve been too busy drooling over A’s more recent recipes. At any rate, the short story is that I got a call to come back to NC for a 3-month job, and had only 5 days notice before I needed to start. If you’re trying to visualize what that must have been like, picture this:

Me, running around my apartment throwing whatever random clean clothes I had into suitcases.

Me, getting giddy with excitement about getting to be in Asheville for 3 months over the summer!

Me, crying because I’m not going to get to go to Cinespia this year.

Me, packing 4 pairs of high heels, which I wear almost never, and only two pairs of flip flops, which I wear every day. I, of course, will not realize this until I am all the way across the country. This will happen at the same time I realize I have 10 dresses to wear on the weekend, and only 3 pairs of jeans to wear during the work week. Packing fail.

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{ 20 comments }

27

Sep

Super Exciting Turnip and Potato Patties

in appetizers, Dinner, Sides

Okay, I may have exaggerated a bit by calling these fritters “super exciting.” But I felt like I needed something to counter-act the fact that these are made of turnips and it’s hard to find a less exciting sounding word than “turnip”. Due to the dullness of it’s name I think turnips are often overlooked in the food world. I mean, who thinks of turnips when you have ingredient options like blood oranges, sweet potatoes, cherry tomatoes or Vidalia onions? If produce were children and recipes were kickball teams, turnips would probably get picked last every time.

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{ 14 comments }

03

Sep

Oven-Fried Potato Chips

in appetizers, Snacks

Can I just be honest with you?

I made these potato chips so I could stick them in my sandwich–a PB&J to be exact.

All this back to school talk got me a bit nostalgic for the days when I used to sit at the lunch table, trying and pleading for someone to barter my boring crudites for their Snack-Pak. It never worked.

So instead I’d just sulk and put Doritos in my PB&J. It made everything better.

I was poking around the internet to see if I was the only weirdo kid/adult that put/puts chips in their sandwiches. And newsflash! I’m totally not.

Did you know that there’s a wikipedia page all about potato chips in sandwiches? Yeah, craziness.

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{ 34 comments }

01

Jun

Potato and Arugula Pizza

in Dinner, Pizza

I have to confess that I was once a bit of a pizza purist. To me, pizza meant crust, sauce, mozzarella cheese and pepperoni. As a kid I was incredibly stringent on this rule. It was a huge step when I finally began to eat sausage on my pizza, but no one was crazy enough to think I might try green peppers or mushrooms.

Nowadays I tend to be much more adventurous. I like pizzas with different sauces like pesto, or even those that don’t have sauce like a classic Margherita pizza. This however, might be the biggest leap I’ve ever made. There isn’t any sauce, just a drizzle of olive oil. You won’t find mozzarella but instead a mild Fontina cheese. Oh yeah, and there’s also the potato and arugula. I was stunned to learn how amazing arugula could be on a pizza when I went to Pitfire, but potato? On a pizza? My adult self wanted to try this, but I could hear the little kid in me screaming “Gross! I’m not tasting it!” [click to continue…]

{ 15 comments }

14

Apr

Potato Frittata

in Breakfast, Dinner

There are times when I get bummed out. Like seriously just bummed. Whether it be with careers, relationships, friendships, etc., we all make plans for those things, and when those said plans don’t work out, disappointment can surely set in. So the other day when I was bumming around and loathing in my own bummed-outness, I decided to take a cue from Erin over at Reading My Tea Leaves. Each week she posts a few pictures of simple, little objects that made her week. Sometimes when bigger stuff is out of your control, you have to look to the little stuff that makes you happy.

So here are a list of a few things that made my week:

1. A vintage post card that hangs on my fridge. It’s from my uncle that was accompanied with an old Marcela Hazan cookbook.

2. Even though it’s Spring in LA, the chilly nights still make me grab for this cashmere scarf. And plus, it was a gift from my brother (probably picked out by my mom).

3. These daffodils because they’re $1.79 at Trader Joe’s, and that means I can buy a bunch and spread them around my apartment. They’re sunny.

And lastly, this freakin’ frittata. It was super easy, super amazing and tasted like Spring. And also, it has potatoes in it! And the carmelized onions are amazing..and this is coming from someone that quivers at the thought of eating a cooked onion. Seriously. You must try this. If you do, I guarantee that it’ll be one of those little things that make your week.

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{ 14 comments }

12

Apr

Smoked Salmon Salad with Red Wine Vinaigrette

in Salads

I think it’s time I clarify something about my diet. I know that I often tell people I’m a vegetarian, but a real vegetarian does not eat animal flesh of any kind. I, however, eat fish, which makes me a pescetarian. I tell people I’m a vegetarian because I think it’s a less-weird word than pescetarian. Try and tell your Southern relatives that you’re a vegetarian and they look at you like you’re speaking German. Tell them you’re a pescetarian and they look at you like aliens have abducted your body and taken over your brain. So I go for the lesser of two evils, it’s just a easier.

So yes, I eat fish and seafood. Why do I eat fish and not chicken or beef or pork? Well, of all the meats out there it has the least amount of fat, it’s chock full of healthy oils, and quite frankly, because I don’t feel as bad about eating fish as I do cute little lambs or cows.

And cause sushi is awesome.

And crab cakes are amazing.

And smoked salmon is heaven.

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{ 6 comments }

01

Dec

Breakfast “Slop”

in Breakfast

A couple weeks ago I went camping in Joshua Tree National Park, and was introduced to the breakfast lovingly called “Slop” that my friend Mel has made for friends in the past. It was unanimously decided that she would forever be in charge of breakfast on any future camping trip, and, despite it’s unattractive name, I urge you to give this a try. Whether cooking over a camp fire or in a skillet at home, this was an easy and simple breakfast that would satisfy just about anyone. As our very first Guest Blogger, here’s what Mel had to say:

Everyone loves camping. Being outside under the stars, enjoying food cooked over an open fire, waking up to the fresh mountain air. You walk out into the beautifully cool morning air, and sit down to a beautiful breakfast of—- cereal and granola bars?!?! No, no no!! I love breakfast, and no outdoorsy mountain setting is going to take that piping hot egg-y goodness away from me! But what to do- you certainly can’t poke a stick through an egg!

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{ 6 comments }

06

Aug

Papa a la Huancaina

in appetizers, Salads

Ummm…Papa a la whooo? That’s what you’re thinking, right? Well, that’s why I’m here; to explain, you see. I grew up on this stuff. I remember as a kid my mother making this sauce and me sneaking cubes of queso fresco. I was pretty creative with the stuff and used to put it on everything from chicken to potato chips. In Peru, where my mother was born, this is a pretty common appetizer–it’s sort of like their version of veggies and dip.

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{ 12 comments }

21

Jul

Red, White & Blue Potato Salad

in Salads, Sides

As a rule, I’m not a big fan of potato salad. Don’t get me wrong, I love potatoes and I love cool, summery salads, especially at barbeques or picnics. There’s really only one thing that stands between me and your standard potato salad: mayonnaise. I hate, let me repeat, HATE mayonnaise. I can stomach a little of it when its dressed up as an aioli and LIGHTLY spread on a sandwich. I will also overlook mayo when used to make deviled eggs, because those suckers are tasty. However, drowning cooked potatoes in the stuff is just a waste of perfectly good potatoes in my opinion.

So, when a friend asked me to bring a potato salad to her 4th of July barbeque, I set out to find an alternative recipe that would be mayo-less. Searching through my pile of cookbooks I eventually got the idea for an oil & mustard dressing. Ahhh..mustard, how I love thee. Unlike mayonnaise, I could eat mustard with a spoon and be content.

The combination of mustard and relish create a light and tasty salad that doesn’t overshadow or drown the potatoes in unnecessary dressing. Another great bonus to not having mayo is that this salad can sit out all day at a barbeque without the risk of it going bad.

A note on the potatoes: I’m calling this Red White & Blue potato salad, and Chase was very quick to point out that the “blue” potatoes are in fact purple, not blue. My answer is that in the potato world, purple is as close to blue as you’re gonna get, so just deal with it. If someone has a moral dilemma with calling these potatoes blue when they are in fact a different color, by all means feel free to change the name to whatever you please.

Red, White & Blue Potato Salad

Print this recipe!

1 ½ pounds new potatoes (any color) scrubbed and quartered
1 tablespoon apple cider vinegar
2 tablespoons course ground or whole grain mustard
2 tablespoons Dijon mustard
1 tablespoon sweet relish
¼ cup olive oil
Salt & pepper
½ cup fresh chopped parsley

Gently boil potatoes until tender, about 15 to 20 minutes. Drain completely.
Meanwhile, mix together vinegar, mustards, relish, oil, and salt and pepper to taste. Add dressing to hot potatoes and gently toss together. Allow to cool, and add parsley. If the potatoes are too dry, add a little more oil.

{ 3 comments }