Thursday, January 26, 2012

Potatoes Hasselback

Hasselback Potatoes by annbumbly
Potatoes Hasselback

I've never eaten a potato I haven't loved, and these delightful spuds are no exception! They were first served in Stockholm at Restaurant Hasselbacken in the 1940's and are still served there today. I understand they've become a big staple all over Europe, and from the number of recipes I found on the internet, it's safe to say they're a big hit here in the USofA as well! My inspiration for making them came from one of my very favorite food bloggers, Kay, a gal from Holland. Her photography, writing and especially her recipes are wonderful. You really should take the time to explore her blog. You can find Kay's original recipe here. (I just discovered her "Hasselback - the sequel" recipe. How good does that skillet of potatoes look? Definitely trying those next time!)

Below is what I did, but this is one versatile dish! You can stuff the potatoes with cheese, or tomatoes and bacon as Kay did in her sequel recipe. I think it would be delicious with fajita or southwest seasonings in the butter and served with sour cream on the side. Endless possibilities, I tell you, just endless!

~

The T'nG:

Yukon gold potatoes (one potato for each diner, plus one extra)
butter (approx. 1 tablespoon for each potato)
Trader Joe's lemon pepper grinder*
fresh parsley, chopped

Preheat oven to 425 F. Wash potatoes. Put butter in a microwavable container that is the right size to roll the potatoes in and melt in the microwave.  After it's melted, add the spices you want to use. I grated about a tablespoon of the lemon pepper in it and since the other ingredients in the grinder are *onion, lemon rind, sea salt, and roasted garlic*, that's the only seasoning I used. Place each potato in a serving spoon and slice potato in a fan, being sure not to slice all the way through. (You can also put the potatoes between two wooden spoons or chop sticks to slice.) Roll each potato in the butter mixture making sure all surfaces are coated. Place them in an baking dish that's big enough that the potatoes don't touch. Pour any remaining butter over the tops of the potatoes. Using a pastry brush, try to get the butter mixture in between the slices, being careful not to break the potatoes apart. Roast for 40 - 45 minutes or until they are nice and browned. Sprinkle tops with the parsley and serve immediately.

YUM!

~~~

'till we feast again!
xoT'nGG

Monday, January 23, 2012

Calamari Salad

Calamari Salad by annbumbly
Calamari Salad in our Grandma Nita's cut glass bowl

Another one of the Seven Fishes from our Christmas Eve feast, sis-in-law Chrissy's calamari salad came together quickly and easily. It was the first time I've ever had calamari served this way...and I'm in love with it!
As we all know, any kind of seafood is alway better when it is absolutely dead fresh. It was obvious this calamari was, as the aroma given off while it was draining was just mouth wateringly wonderful! I haven't smelled anything so ~pure/oceany/clean~ since we used to boil conch on Grand Cayman back in the good old days (O how I miss that Caribbean conch...and Cayman, too!). 


As you can see from the (lack of) ingredient amounts, this recipe is most definitely a Throw 'n Go affair!

~

The T'nG:

calamari
white vinegar 
lemon, juiced
Italian parsley, chopped
salt

Cut the calamari tubes into 1/4" ringlets. No need to chop the tentacles. Bring a pot of water to a boil and then add the calamari and boil for 2 minutes or to your preference. Drain, reserving liquid, and let cool. Add vinegar, parsley and lemon juice and mix well. Season with salt to taste. 
Cheers! 


YUM!

~~~

'till we feast again!
xoT'nGG

Sunday, January 22, 2012

Mussels Moi, aka, Moules Mariniere

Mussels My Way by annbumbly
Mussels Moi, aka, Moules Mariniere
This past Christmas, our entire immediate family gathered in Missouri for the holidays. It was the first time we've all been together since my sis, Carrie, and her hubs (Marty) were married in 2001. We've all been back to Missouri since then, but never every single one of us at the same time.
My brother, Bill, happens to be married to a wonderful gal (Chrissy) whose family has celebrated the Feast of the Seven Fishes every Christmas Eve since her childhood, so she led the family on how to assemble this magnificient food orgy. I was asked to make the mussels as Chrissy had had them before and loved them. We served the mussels and smoked trout for the appetizer course, then a calamari salad course. First course was linguini with white clam sauce, then we were on to our entrees - grilled salmon, baked cod and Cayman-style red snapper. 

A whole lotta of fishes goin' on - and they were all over-the-top delicious!

~

The T'nG:

2 lbs. fresh mussels
1/2 stick unsalted butter
4 good-sized shallots (onions would do nicely), chopped finely
2 cloves garlic, minced
1 bottle dry white wine, either sauvignon blanc or moscato
1/3 cup dry vermouth
1 12 - 14 oz. can petite diced tomatoes
1 bouquet garni (piece of celery & carrot, 4 sprigs fresh parsley, 3 sprigs fresh tarragon, 4 - 6 blades fresh chives tied together - the parsley and tarragon are very important flavors)
1/3 - 1/2 cup fresh parsley, chopped - reserve some to sprinkle over top of bowl
salt and fresh ground pepper to taste

crusty French baguette(s), warmed

Place mussels in the sink. Scrub under cold running water and remove any "beards" you find (the seaweed-looking stuff that can be hanging out of the mussel - not all will have a "beard"). Throw away any mussels that are badly cracked or open. Set aside in a colander. Melt butter in a large pot, over medium heat, with a tight fitting lid. Stir in the shallots and garlic and sauté gently until soft. Raise the heat and add the wines and bouquet garni. Bring to a boil and cook for two minutes or so to meld the flavors. Turn heat to high and add the mussels; quickly cover the pot. Steam, stirring gently once or twice, until all the mussels open, about 3 - 5 minutes. Remove mussels from the pot with a slotted spoon; set aside in a serving bowl big enough to hold the and the liquid. Discard any mussels you see that didn't open. Cover with foil. Stir in the tomatoes and boil the remaining broth (with bouquet garni) until reduced by about half. Fish out the bouquet garni and toss. Stir in the parsley and pour broth over the mussels. Sprinkle remaining parsley on top.

Serve in small bowls with a slotted spoon and ladle with the baguette(s). Delicious!!!

For our Xmas 2011 Feast of the Seven Fishes, we made 4 lbs. mussels and I doubled most of the other ingredients, (not the wine - but added half a bottle vermouth). This, of course, is not an exact-science recipe. Amounts are suggestions. 


I made this the very first time in 2003 for a Sunday Family Dinner (a very important event in our family). I found the recipe on the now-defunct recipezaar.com and it was originally called Mussels, Sailor Style. It was delicious, but over the years I've changed it so much, it's really my recipe now. So...start here, change it around and make it your own! xoabb



YUM!

~~~

'till we feast again!
xoT'nGG

Sunday, January 15, 2012

Hi there! AnnBB (& Fam) here, (aka The Throw 'n Go Girl)!

Community Garden Onion Harvest


Hello there, and welcome! We're a family of cooks, who all have a really hard time following recipes, and I'm Ann (or annbb or abb), the one who chronicles all our good food. Here you will find good things to make and eat. This blog will hopefull be peppered with recipes from all the cooking members, (all who also happen to be fabulous throw 'n go types of cooks), be they moms, dads, sons, daughters, brothers, sisters, cousins, aunts, whatever - there's an abundant bunch of excellent food lovers/makers here!
So, come along with me on my family's food journey (hmm...a ~food journey journal~?). Maybe you'll find a new delight to enjoy!
~


YUM!

~~~

'till we feast again!
xoT'nGG