Loaded Mash Potatoes

World, please meet Bethany. Bethany, the world.

Bethany is one of the most selfless people that I know; she is always willing to help others out in a pinch. She is a very wise person and I can always go to talk to her. Bethany goes to Indiana Wesleyan University which is a quick 37 hour trip away...depending on traffic. Some of her favorite things are chocolate and lots of it, jotting down random and funny quotes from people, following Jesus Christ and showing His love to all those around her and lastly, spuds, which brings us to today's post: Loaded Mash Potatoes.

Now some of you maybe asking what the heck are loaded mash potatoes? Imagine with me, creamy mashed potatoes with caramelized onions, flavorful leeks, and smoky, thick cut bacon. Starting to get hungry? Try this for dinner.

The Ingredients
4 pounds of red potatoes
1/2 pound of thick sliced bacon, cut into small strips
1 yellow onion, thinly sliced
3 small leeks (or 1 large), cut into thin half moons
6 cloves of garlic, minced
4 stalks of green onion, sliced
1/3 cup sour cream
1/2 stick of butter
1.5 cups milk
olive oil
salt and pepper






The Method
This is kinda like a family reunion of the Allium family: the leeks, the onion, the garlic, and the green onions. They blend so well with the creamy potatoes and we are using them in different forms. Like most families, they all bring different flavors to the party.

A note about the leeks if you have never used them before. Instead of forming a bulb like onions do; leeks form leaf layers and they taste like a refreshing mild onion. Since they grow up through sand, they are often pretty dirty. Slice off the bottom, and dark green leaves (these are too woody and tough). Make longitudinal slice so that you can wash the dirt out of the layers. Slice into thin half moons and you are good to go.

Set a large pot on medium high heat and throw in the potatoes. Pour in enough water just to barely cover them and sprinkle in some salt. Bring to a boil and then let them simmer until fork tender- around 30-40 minutes. Drain the potatoes but reserve about a cup of the cooking liquid and throw it back with the potatoes.

Meanwhile, as the potatoes are simmering, take a pan on medium heat and caramelize the onions with some olive oil and a pinch of salt. This will take about 25 minutes. Remember flavor equals color. When the onions are done, set them aside in a bowl.

Wipe out the pan, and set it back on the heat, cook the bacon until it just starts to get brown and crispy. Pour out most of the fat. Just think, all of that is NOT going into the potatoes. Throw in the chopped leeks and sweat them until they soften. Add the garlic and cook for another couple minutes.

Mash the hot potatoes with the sour cream, milk, butter, 2 tablespoons of olive oil, a tablespoon or so of salt and some freshly cracked pepper. Taste and season accordingly. Fold in the green onions, caramelized onions, leeks, bacon and garlic mixture and serve.

This makes a great side for family dinners and will serve around 8-10 spud lovers.Thanks Christine for taking pictures today.

French Onion Soup

Today I went to my best friend Nick's house.

We share the same passion for food; I usually just do more of the cooking but it doesn't bother me. I have known Nick since we were 12 and we became instantly attached at the hip. Nick is one of the most creative people that I know. Currently, he is studying film at Biola University which I visit so frequently that it's basically my second college...if that term exists. Speaking of college, one of his favorite dishes is French Onion Soup. The soup has few ingredients but has such a deep, rich flavor. This is not your quick and easy soup; it does take some time to caramelize the onions but your patience will be rewarded. I promise.

The Ingredients

8-9 large onions (combination of sweet, yellow and/or white)

3 tablespoons butter

2 tablespoons flour

1 cup white wine

4 cups beef broth

3 cups water

3 springs thyme

1 bay leaf

salt and pepper

The Method

I know exactly what you're thinking. "Golly Gee, that's a lot of onions!" You're right, there are a ton of onions. But I've found the more onions the more complex and the more rich the soup tastes.

The first step is to prep and slice all the onions. Start with a heavy chef's knife and slice off the top and bottom of the onion. Then slice the onion in half longitudinally. Peel the onion skin off and set the cut side down on the cutting board. Do this to all the onions. Prepare yourself to cry; it's equal to the amount of tears shed when Simba cries out to murdered Mufasa. Thinly slice the onions, they should be almost translucent.

I've heard all kinds of ways to stop the crying from onions from holding bread in your mouth to cutting by candlelight. Most have not really worked for me to be honest. The one solution I have found is that if you cut the onions underneath the hood from your stove it takes all the onions fumes up, up, and away from your eyes.

Melt the butter in a large pot on medium heat.

When the butter is melted, throw the onions in with a good sprinkling of salt. If there are too many onions for one pot, you can use two. Caramelize the onions until they are a dark brown. This will take about an hour and twenty minutes. They will greatly reduce in size and the flavors will intensify. You do not have to be constantly stirring but do keep a close eye on them and stir occasionally, especially when they start to turn brown. Brown is very close to black which means a charred onion soup.

Add the flour to the onions and cook for a few minutes. This will thicken the soup. Next add the white wine, broth, water, bay leaf and thyme.

Simmer the soup for about 20 minutes and serve.

Traditionally, this soup is served in crocks with a toasted Gruyere crouton. This time I took slices of bread and toasted them with Romano cheese. Nick and I were happy.

Red Velvet Truffles

Let me introduce to you my friend, Chelsea.

First, she is one of my best friends and I am so blessed to have her in my life. She is one of the most godly people I know; she strives to put Christ first in all she does. Second, she LOVES chocolate. The most important things to her in life are "God, then chocolate, then friends and family"; her words not mine. I would say that she is on par with my roommate, Kevin, who also share this passion for the stuff. One of my friends, Anna, told me about red velvet truffles and so we decided to make them. They are really easy to make and satisfied her craving for chocolate...well at least for the next hour.

The Ingredients

1 red velvet cake

8 oz. block of cream cheese

1/4 cup butter (half a stick)

1 cup powdered sugar

2 teaspoons vanilla extract

1lb semisweet chocolate

4 tablespoons milk

The Method

I know, I know. I hate processed food, too. I confess that I used a boxed cake mix. Honestly, I didn't want to make a red velvet from scratch only to smash the whole thing up. It saved a lot of time by using the box but feel free to make your own.

Let the cake cool until room temperature. With a fork, crumb the cake into, well, crumbs.

Next, make the cream cheese frosting which will act as the binder for the cake crumbs. Place the butter and cream cheese in another bowl. Use a mixer to cream the ingredients together. Add the powdered sugar and vanilla and mix on low speed, otherwise your whole kitchen will have a layer of sweet snow all over it.

Mix the frosting in with the cake crumbs until it forms a dough.

Form golf ball sized balls and place them on a cookie sheet lined with parchment paper. Chill them in the freezer for 30 minutes.

Meanwhile, pour the chocolate and milk together in a bowl and melt it in a double boiler. The milk will prevent the chocolate from seizing up and getting grainy. Pull the red velvet truffles out of the freezer and dip them in the chocolate.

Let them sit in the fridge for about 10 minutes to allow the chocolate to harden.

Make sure you have a tall glass of milk on hand when you are ready to consume them.

This will make around 2.5 dozen red velvet truffles.

Potato Rösti

A rösti is a Swiss potato pancake, think it of a glorified hash brown if you will. These are really great to have at at a brunch or when you have a craving for something golden brown and delicious.

The Ingredients

1 lb Yukon gold or red potatoes

1 sweet onion

1 teaspoon fresh rosemary, chopped

olive oil

salt and pepper

The Method

If you can, leave the potatoes in the fridge overnight. The cold temperature will cause the potatoes to turn some of the starch into sugar which will yield browner, crispier rösti.The Yukon gold and red potatoes hold their shape after cooking and have a rich flavor than other potatoes.

Peel the potatoes and onion. Using a grater, shred the potatoes and then the onion. Squeeze the moisture out of the onion and potato, there will be lots, I promise. This helps to cook the potatoes faster and will give you a crispier potato pancake.

Mix the shredded onion and potato with the rosemary and season with the salt and pepper.

Heat a pan on medium-low heat with a couple teaspoons of olive oil. Once heated, place the potato mixture in the pan in 5-6 inch circles. Press down on the rösti with a spatula to help it keep its shape. Flip when golden brown, about 5 minutes, and brown the other side.These potato rösti are simple to make and can be served with a dollop of sour cream. This will make about 4 pancakes.

Chicken Tikka Masala

Spices. They were originally used to add flavor but they also help to preserve food. In my own cooking, I don't generally use a ton of spices. I like to let the natural flavors or fresh, quality ingredients speak for themselves. However, I am not opposed to them in any way. This chicken Tikka Masala may not be authentic, but this dish is full of flavors and is an easy dinner to make for friends.
The Ingredients
2 lbs boneless, skinless chicken thighs and/or breasts
For the Marinade:
1.5 cups plain yogurt
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoon cayenne pepper
2 teaspoons turmeric
2 teaspoons black pepper
.5 teaspoon chili flakes
1.5 tablespoon grated ginger
4 teaspoon salt
For the Sauce:
2 tablespoons butter
1 large yellow onion, finely diced
4 cloves garlic, minced
1.5 teaspoons ground cumin
1.5 teaspoons ground coriander
1.5 teaspoons ground cayenne pepper
1 28oz can crushed tomatoes
1 cup cream
3/4 cup chopped cilantro
2 lemons, juiced and zested
The Method
Mix the marinade together in a large bowl, and put the chicken in.Make sure that all part of the chicken are coated. Place in the fridge for at least 4 hours, overnight is even better.Traditionally, the chicken is cut into bite sized pieces and skewered and then grilled. I opted with the non-traditional way of take the whole pieces and grilled them. They can also be broiled in the oven. Brown the chicken on both sides on high heat, until the chicken is half cooked. It should still be pink and juicy...mmmmm. It will continue to cook in the sauce. Set the chicken aside.In a large pan, melt the butter on medium high heat. Sweat the onions with a little salt until they start to brown. Add the garlic, and all the spices and cook for another minute or so until aromatic. Pour in the tomato sauce and let it simmer for about 10 minutes on low heat until thick and hearty.In the mean time, cut the chicken into bite sized pieces. Throw in the chicken, cream and lemon zest and juice into the sauce. When the sauce starts to bubble add the cilantro and give it a quick stir.Serve this flavorful stew over basmati rice. This will feed about 4-6 hungry college kids.

Asian Lettuce Wraps

Lettuce wraps maybe one of the best food ideas ever. You get to eat with you hands, the filling is bursting with flavor and there is always that satisfying crunch of the fresh lettuce. These wraps are so simple to make. We always have lettuce wraps at every Chinese banquet I go to; those are filled with dried oysters, meat, and other vegetable. Honestly, I am not a huge oyster fan but I always am one of the first to scarf them down. Here is a more home-friendly recipe that captures the essences and flavors of this refreshing dish.

The Ingredients
1 head of iceberg lettuce
1.5 lb ground turkey
1.5 lb ground pork
1 onion, minced
1 can water chestnuts, finely diced
10 dried mushrooms, soaked and minced
1 tablespoon grated ginger
4 cloves garlic, minced
half a bunch of cilantro
4 stalks of green onion
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1.5 tablespoons sugar
dash of chili flakes
salt
pepper
oil
hoisin sauce

The Method
Separate the leaves of the lettuce and lay them on a platter. Cover them with a wet cloth to keep them crisp.
Heat up a large pan on medium high heat. Pour a tablespoon of oil and saute the ground meat until cooked. Place in a large bowl.
Heat the pan again with some oil and sweat the onions for a few minutes. Throw in the garlic, ginger and mushrooms and continue cook for another few minutes. Add the water chestnuts, oyster sauce, soy sauce, sesame oil, chili flakes and sugar. Crack some fresh black pepper.Pour the meat back in and add the green onions, and cilantro. Season to taste with salt and pepper. Take it off the heat and put it into a large bowl.
Take a leaf of lettuce, put a teaspoon of hoisin sauce on the bottom, lay on a couple spoonfuls of the filling and enjoy. This recipe will serve about 5-6 as a full meal or 8-10 as an appetizer.

Cantonese Chicken Claypot (without the claypot)

So I decided to ditch the claypot, mainly because I didn't have one, and chose to make it in a rice cooker instead. The results are about the same; although with the claypot, you can get a crunchy layer of rice at the bottom. But what college student has a chinese claypot on hand? Not this one. This Chinese dish takes many flavors and combines them to create a very homely dish.
The Ingredients
3 cups of rice (I used medium grain, but adjust water for long grain)
1.5 lb boneless, skinless chicken thighs or breasts
3 stalks green onion, chopped
2 inch piece of ginger, finely chopped
10-12 dried shitake mushrooms
3 chinese sausages (lop cheung), sliced
.25 cup cilantro, chopped
cooking oil
for the chicken:
3 tablespoons oyster sauce
2 tablespoons soy sauce
1.5 teaspoons cornstarch
.5 teaspoon sesame oil
.5 teaspoon sugar
.25 teaspoon pepper
for the rice:
4 cups of water
3 tablespoons soy sauce
1 tablespoon vegetable oil
pinch of salt

The Method
Chop the chicken into large chunks and mix it with the chicken seasoning. Let this marinade for at least 3 hours or overnight. Soak the dried mushrooms in water for at least half an hour until soft. Cut them in half. Slice the sausages, and chop the green onions, cilantro and the ginger.Mix the water and rice seasonings in the rice cooker. Press the cook button.
Put a large pan on medium high heat and pour some vegetable oil to prevent sticking. When the pan is hot, place the chicken and mushrooms in a single layer. Brown the chicken and make several batches if you need too. Throw in the ginger and chinese sausages. Take the chicken out when it is about half cooked and place in a large bowl. When the rice has about 7-8 minutes left and is dry, add the chicken, mushrooms and sausages. Close the rice cooker and let it cook. When the button pops up or beeps sprinkle the green onions and cilantro on top, and set a timer for 12-15 more minutes. This will continue to cook the chicken and let the flavors mix. Serve with additional cilantro and green onion. This recipe feeds 4-6.