Bacon of Piglove started this Shopping Around The World but Phenny of Easy Blog is in charge of this months edition.
This month Phenny says he wants potato dishes for the recipe. OK Phenny, Shoko is going to assist mom with this yummy recipe.
Our meal this month is:
Crispy Roasted Parmesan Potatoes
35 minutes for a total time of 45 minutes.
You will need:
750g/1.5 Ib.baby potatoes
olive oil 25.5 fluid ounces
250 Grams Kraft Parmesan Cheese
1 bag of 750g/1.5 Ib.baby potatoes, halved
2 tbsp of olive oil plus some for drizzling
1/2 tsp dried oregano or thyme
1/2 tsp paprika
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 cup grated parmesan, the sand like type.
3/4C sour cream
green onions chopped…have lots if you like them!
Drizzle oil in 9 X 13″ glass baking dish. Tilt pan to spread all over the base.
Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled do not touch….don’t try to spread it. You’ll regret it!
Place potatoes cut side down, pressing firmly.
Optional: drizzle the top of potatoes with a touch of oil or spray with oil, then sprinkle with salt. Mom used olive oil Pam from her cupboard of goodies.
Bake potatoes for 35 to 40 minutes or until they are soft and the parmesan crust is a deep golden….no problems, you can check through the glass.
Let them rest for 5 minutes. Then use a spatula to cut between every 4 or so potatoes (cutting through the parmesan crust which bonds between each potato.), then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on the platter.
Mom, this picture doesn’t show the texture very well….how bout a close-up?
Much better…this dish looks pretty good.
Serve with dipping sauce, if using, and sprinkle over extra green onion if desired. Serve as a side dish or nibbles!
Dad said, “These are surprisingly delicious…watching your mom I had to wonder.” Makes ya feel good, eh mom? mol
Piglove and Fozziemum are hosting Shopping Around the World and the recipe this month is a dish mom is known for. So it’s time for me to don my Chef’s cap and get mom to assist me.
I’m dressed to attack our special dish.
Mom is known for her Split Pea Soup. No, she’s not French-Canadian but she loves this cold weather soup.
INGREDIENTS for Day 1,
1 smoked pork hock…..$11.25 for a big smoked pork hock. Size does matter. The bigger and meatier the smoked pork hock, the tastier the pea soup. You’ll need 8 cups of water also.
DIRECTIONS for day 1
Alright, grab your crock pot and utensils. Our crock pot has a 10 cup capacity with room to spare. Two of me could comfortably sit in the crock pot. Although mom doesn’t want me to show you, something about furry soup. Anyway, fill the crock pot with 8 cups of water and throw your smoked pork hock in the pot. . The first thing you want to do is cook your smoked pork hock. A pork hock is very fatty with pockets of meat. You want to cook the crock out of the smoked pork hock. Turn the crock pot on low for 12 hours. The meat should be falling apart when ready. Put the whole hock in a bowl to cool. Put the broth in a separate bowl to cool. You will leave the broth overnight in the fridge so the fat rises to the surface and solidifies.. Mom leaves the bowl with the smoked pork hock overnight too as she’s seen enough of it for the day.
Today you will finish making your soup and can have it for supper.
1 and 1/4 cups dried split peas….$0.75
1 cup dried whole peas……$0.70
1/4 cup green lentils……$.35
few celery leaves
2 russet or old potatoes…..$1.50
Pull that bowl of broth out of the fridge and skim off most of the fat on top. The fat has solidified so it is easy to remove. Keep some of the fat as it has a lot of flavour. The broth is like jelly. Put the broth in the cleaned crock pot. Turn the crock pot on to low. As the broth warms it will liquefy.
Chop the onion small for soups. Throw in your onions, celery leaves,
split peas, whole peas and lentils. Add some salt and pepper to taste. Check crock pot and stir occasionally throughout the day. You will see in the soup there is green onion that needed to be used and celery slices that also needed to be used. Celery is delicious in the soup and the green onion just added a wee bit more flavor. How about some Silvervine Shoko? The soup would have quite the kick. Sounds ghastly Kali. The Silvervine would be ruined by the pea soup. We’re best to have the Silvervine straight up.
After the crock pot has simmered for about 5 hours add the 2 cut up potatoes. The potatoes should be cut to slightly bigger than mouth sized as they break up in the soup.
Next, get your cooked smoked pork hock out of the fridge and peel all the fat off the meat and rip the meat into small pieces or the size of meat you want. There is a lot of wasted fat in with the meat. Once you’ve pulled the meat apart, throw the meat into your soup. I add some thyme for flavour, about 1/2 teaspoon. This is not necessary. Let the soup cook for another 2 hours to soften the potatoes.
You are finished making your soup. We freeze some of the Split Pea Soup. However, we don’t freeze the potatoes in the soup as they go mushy. Your finished recipe. Unfortunately mom and dad got all excited and ate a bowl before taking the picture so it looks like a herd of buffalo were slopping up the soup. MOL They went back for more so it must be good.
May your sandwich holla at your Pea Soup, “Lettuce get together some thyme.”
Here it is another Shopping Around the World hosted by Piglove and Fozziemum. This week we can make anything our little pea pickin’ hearts desire.
Kali stood up and said she wanted to be the celebrity chef from Fort Meezer, for this dish.
Hello my friends. My dish today will be Greek Potatoes
Let’s hear it for Greek Potatoes…..*smashes plate by throwing it at the wall.* “OPA!!” hehe Do you know where the Greek custom of smashing glasses and plates stems from? MOL…Stems…glasses…MOL Opa!! *smash*Me-wow
Greek tradition has it that this practice started when a rich family invited a much poorer family to dinner and to make them feel better invited them to break the plates. They were proving that friendship is everything. And there’s no better way of proving that than dining with friends over Greek food.
Without further Αντίο ( adieu in Greek) our main course for the day:
2 tablespoons & 2 teaspoons olive oil Terra Delyssay 750ml…..$7.99 3/4 cup water …free 1 clove garlic, finely chopped Elephant Garlic….$4.48 Lb. 2 tablespoons fresh lemon juice we use Real Lemon as it’s not as strong as the fresh lemon 950 ml $2.77 1/2 teaspoon dried thyme out of garden 1/2 teaspoon dried rosemary out of garden 1 cube chicken bouillon 60 grams $2.99 3 old potatoes, peeled and quartered 0.87 LB. salt and pepper to taste
*Ingredients in orange *suggestions and prices in blue
1/ Preheat oven to 350 degrees.
2/ in a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, chicky bouillon cubes and pepper.
3/ Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover and bake 11/2 to 2 hours in the preheated oven,., turning occasionally, until tender but firm. Before introducing the Greek Potatoes to the oven.
Ta Da !!!
OPA my friends. *crash!* Another dish bites the dust.
Hey Shoks, what is that get up you got on.
It’s my exclusive belly dancing outfit. Isn’t it cool?
Kali!! Put that plate down. Don’t throw it at me! Move Shoko, let’s see some belly dancing….”Opa” *crash*