Saffron Risotto with Butternut Squash

Wow I can't believe I haven't written a post since November. Actually, scratch that...I can. The truth is in the past few months I have been very busy. I secured a full-time, regular position at work and I bought an apartment. My life has been overwhelmed with changes, luckily all positive, but it's taken a toll on my blog.

When I first started this blog, almost five years ago, I had the goal of teaching myself how to become a better cook. By researching different recipes and trying many new techniques I learned so much. And truthfully, having the blog motivated me to keep going. However, now I have come to the point where I don't feel tempted to write a post after every single venture in the kitchen. Beyond the fact that I often repeat past recipes, I also find myself more and more just cooking on a whim without following any specific recipe. But when I think about it, I don't regret this. The blog served its ultimate purpose, which was to broaden my food horizons and take me out of my comfort zone in the kitchen. Now it serves a new purpose to act as my digital cookbook of sorts, allowing me to keep track of recipes that I truly loved and would want to repeat in the future.

I am very thankful to my small community of loyal followers (AKA close friends and family) who encouraged me to keep up with the blog and provided feedback on the food I made. There were plenty of times when I felt they were just as invested as I was in the success of my food adventures. I hope they enjoyed reading the blog as much as I loved writing it and I promise I will keep feeding them even if I'm not writing blog posts.

Now that I've confessed and owned up to my hibernation from the blog...I actually do have a recipe to share! A few months ago, back when it was still cold and chilly outside, I came up with the idea that I wanted to take advantage of the beautiful and delicious squash that was in season. When I traveled to Italy years ago, I brought back a little jar of saffron threads which I still had not used. I decided to make a creamy, aromatic saffron risotto and add some roasted butternut squash to it.

My first attempt at this did not turn out exactly as I had imagined. When I searched online for a saffron risotto recipe, I found one with many positive reviews so I decided to use it and add my own twist with the butternut squash. According to the directions, I was supposed to add a pinch of saffron threads to the chicken stock before slowly stirring it into the rice. The problem is that "a pinch" is not very specific and I guess my pinch was too small because the finished risotto did not have that bright yellow color typical of a saffron-infused food. Also the flavor of the butternut squash overtook the saffron.

Even though the risotto end up the way I wanted it to, it was still very creamy and was eaten up quickly by the family. I still had extra chicken stock left over so when I suggested making it again everyone was in favor. This time, I "pinched" a lot more...between ¼-½ teaspoon. The result was more in line with my expectations; a bright yellow risotto with the aroma of the saffron and the hint of sweetness from the butternut squash. Success!

Saffron Risotto with Butternut Squash

• 1 lb butternut squash, cut into pieces
• 1 large onion, diced
• 2 cups Arborio rice
• ¼-½ tsp saffron threads
• 4-5 cups chicken stock, kept warm
• 1½ cups dry white wine
• 2 tbsp butter
• ½ cup grated Parmesan cheese  
• Olive oil
• Salt and pepper

1. Sprinkle salt and pepper generously on the butternut squash pieces and coat in olive oil. 
2. Spread in an even layer on a baking sheet and bake at 400 degrees Fahrenheit for 25-30 minutes, or until the pieces are fork tender. Stir them around halfway through to ensure even baking. Once tender, remove from the oven and set aside.
3. Use a large pan to heat some olive oil over medium heat and saute the chopped onions for 3-5 minutes, or until they start to become translucent.
4. Turn up the heat to medium-high and add the rice. Cook for 3-4 minutes until the rice becomes slightly toasted.
5. Meanwhile, add the saffron threads to a small pot with the chicken stock in it. The stock should turn bright yellow. Keep the liquid constantly warm by having it on a burner with low heat. 
6. Add the wine to the pan with the rice until it is completely covering the surface. Season with some salt and pepper and cook over medium heat, stirring continuously until the wine has been absorbed. 
7. Slowly add the saffron chicken stock to the pan until it covers the rice. Keep stirring and cooking until the stock has been absorbed, just like the wine. 
8. Repeat the process with the stock until only about a cup remains. Once the rice is creamy, bite into a few grains to be sure the rice is cooked. If still slightly crunchy, add a little more stock and continue to cook until it is absorbed. 
9. When the rice is done cooking, add the butter and grated Parmesan cheese then whip together until completely incorporated. To finish, stir in the pieces of roasted butternut squash.

Red Quinoa Salad with Cilantro Lime Dressing

In addition to making the grilled chicken kabobs for dinner the other  night, I also made a quinoa salad which I served in the shell of the pineapple. This was actually my first time using red quinoa as opposed to the regular white or yellow looking quinoa.

There are actually three types of quinoa: regular, red, and black. I was curious about the difference between the three and supposedly the red and  black varieties have "nuttier" flavor as opposed to the regular one.  According to some sources, it is best to use the red and black quinoa for things like a salad or any dish that you would want the grains to remain as  individual pieces. However in dishes where the quinoa is used as more of a stuffing medium, such as stuffed peppers or even patties made of quinoa, it is better to use regular quinoa as it clumps together more.

I have to admit I don't think I tasted any stronger flavor from the red quinoa but it definitely made for an interesting appearance to the salad. Maybe next time I will try the black quinoa and see whether I notice any different taste to it.

Red Quinoa Salad with Cilantro Lime Dressing

• 3 cups cooked quinoa
• 2 cups shelled edamame beans
• 2 cups corn kernels
• 1 cup baby tomatoes, quartered or halved
• 1 cup mini bocaccini, quartered
• ¼-½ bunch fresh cilantro (I used ½ cilantro, ½ Italian parsley combination)
• 2-3 cloves garlic
• 1 lime, juiced
• ½ tsp salt
• ¼ tsp pepper
• 2-3 tbsp olive oil
• Optional: 1-2 tbsp hot sauce

1. In a food processor, combine the cilantro, garlic cloves, lime juice, salt, pepper, olive oil, and hot sauce if using. Blend until smooth and the dressing comes together.
2. In a large bowl mix together the quinoa, edamame, corn, tomatoes, and bocaccini.
3. Pour the dressing over top and mix thoroughly. Cover and refrigerate for a few hours in order to chill the salad.

Hasselback Caprese Tomatoes

Last weekend was the first time this year that my family ate dinner outside in the backyard which, to me, signifies the official beginning of summer. My dad had spent the day repairing our broken gate and my mom and I went to an Italian festival. I was inspired by the festival to create this simple appetizer which I had seen a picture of a few weeks ago on Pinterest.

The idea comes from a caprese salad but rather than completely slice the tomatoes they are cut in a "hasselback" style and the fresh Basil and Mozzarella are stuffed in between the slits. Once I started assembling the tomatoes my mom was reminded of when I made hasselback yams and sweet potatoes when I first started the blog four years ago. Unfortunately back then the potatoes did not turn out as I had expected them to but this time the tomatoes gave me no problems.

I think these hasselback caprese tomatoes are a great summer appetizer because they take advantage of fresh ingredients and are super simple to make. However despite their simplicity they give off a nice and elegant appearance and are sure to please any guests.

Hasseback Caprese Tomatoes

• 8-10 Roma tomatoes
• Ball of fresh Mozzarella cheese (soft, not hard)
• Handful fresh Basil
• Balsamic vingegar
• Extra virgin olive oil

1. Wash the tomatoes and cut slits into them about ¼" apart. Cut the slits almost all the way through but make sure there is still a little bit of room on the bottom so that it stays together.
2. Roughly slice the Mozzarella cheese into pieces similarly sized to the tomato slits.
3. Carefully slide a piece of cheese and a Basil leaf between each slit of the tomato.
4. Drizzle the tomatoes with balsamic vinegar and extra virgin olive oil on top and serve.

Stuffed Spaghetti Squash

A long time ago my friend told me about spaghetti squash, named that way because its flesh comes apart in long strands after being cooked. I had wanted to try it for quite some time but somehow just never got around to it. A few weeks ago I finally bought just one spaghetti squash at the store and decided to bake it at home. I got the idea online to use the squash itself as a serving vessel for a simple vegetarian dish.

Honestly the hardest part about the whole experience was cutting the squash open. If you have ever tried it you would probably agree that cutting squash can be cumbersome and whenever I have the option, I always go for the pre-cut choice. However once I had it split open the rest was a breeze. While the squash was roasting in the oven, I quickly sauteed some onions and peppers and added a little tomato paste to the mix. Once the squash was tender I used a fork to scrape out the insides, mixed it with the sauteed veggies, added a bit of chopped cilantro, and then put the mixture back into the shells. Then I just sprinkled some cheese over top and stuck it under the broiler for a few minutes just to melt the cheese.

Because I was making the squash for the first time I prepared only one, however each shell was a big enough portion to feed two people. Also, I chose to keep the dish vegetarian but some ground meat could easily be mixed in to make the dish even heartier, though I did like the freshness of having vegetables alone. Overall I was quite satisfied with how the squash turned out and I think I will be making it again soon.

Stuffed Spaghetti Squash
Note: Other vegetables such as mushrooms and zucchini can also be added or even ground meat.

• 1 small spaghetti squash, split in half and seeds removed
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 1 red bell pepper, chopped
• 3 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground tumeric
• 1 tsp ground coriander
• Handful fresh cilantro, chopped
• Handful shredded cheese
• Olive oil
• Salt and pepper

1. Lightly drizzle olive oil over the flesh of the cut squash and sprinkle with some salt and pepper. Rub it in so that the flesh is completely coated then place on a baking tray, skin side down, and bake for 30 minutes at 400 degrees Fahrenheit. The flesh should be easy to pierce all the way through with a knife once it is cooked.
2. While the squash is cooking, heat some olive oil over medium heat and saute the chopped onions for 3-5 minutes, or until they start to become transluscent.
3. Add the chopped garlic and continue to cook for another minute until the garlic becomes fragrant.
4. Add the chopped pepper and cook for another 3-5 minutes or until it begins to soften. 
5. Mix in the tomato paste, ground cumin, tumeric, and coriander and stir well to incorporate. Season to taste with salt and pepper.
6. Once the squash is done, use a fork to scrape the flesh from the shell and add it to the sauteed vegetables. Mix the squash with the other ingredients in the pan and add the chopped cilantro as well.
7. Distribute the stuffing evenly between the shells and sprinkle some shredded cheese over top. Return the baking tray with the stuffed squash into the oven and broil for about 3 minutes or until the cheese on top is melted.

Taco Cups

My family really loves Mexican food, especially me, my mom, and my brother. When we used to live in the states we ate Mexican food quite often and some of our favorite places included Qdoba and Azteca. However here in Vancouver there doesn't seem to be all that many restaurants offering Latin food so we mostly satisfy the craving by cooking it for ourselves at home. Some personal favorites of mine include fajitas and chicken tortilla soup.

Last week, my parents were away on vacation and I had to cook for myself and my brother. At first I was going to make chicken enchiladas because they're simple, easy, and pack well work work. However my brother complained that I have made enchiladas too many times and he wanted something different. I fulfilled his request by making these taco cups, inspired by my petite lasagnas but with Mexican flavors.

My brother was very grateful that I listened to his request and altered my plans to please his appetite. In fact he ate almost an entire tray (9 taco cups to be exact) in one sitting! He said that the taco cups were even better than the petite lasagnas because it included a lot of meat and cheese. I think another reason why they tasted so great was the use of smoked paprika, a new favorite ingredient of mine. Lately I have found that adding just a hint of smoked paprika into savory dishes brings out a wonderful taste and smell. It's also great because it gives a Mexican flavor without being overly spicy. Based on my brother's enthusiasm, I think it's safe to say these taco cups will become a repeatable favorite.

Taco Cups

• 24 wonton wrappers
• 2 lbs ground beef
• 1 large onion, chopped
• 2-3 garlic cloves, finely chopped
• 1 large bell pepper, chopped
• 1 large zucchini, chopped
• ½ can tomato paste
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• Shredded Mexican cheese blend
• Olive oil
• Salt and pepper

1. Heat some olive oil over high heat in a large skillet and add the ground beef. Cook until no pink is visible then drain the beef and set aside.
2. Using the same pan, heat some new olive oil and sauté the chopped onions over medium heat until translucent, about 3-5 minutes. 
3. Add the garlic and cook for another minute, until fragrant.
4. Add the chopped pepper and zucchini and cook until the vegetables have softened. Once soft, return the beef to the pan.
5. Mix in the tomato paste, smoked paprika, and chili powder. Stir well to ensure everything is coated evenly. Season to taste with salt and pepper and set aside.
6. Spray two muffin pans with non-stick spray and place one wonton wrapper into each well.
7. Divide the beef mixture evenly among the wells, filling almost to the top.
8. Sprinkle the shredded cheese over top of the beef for each well.
9. Bake at 400 degrees Fahrenheit for 10 minutes, or until the cheese on top has melted. Remove from the oven and cool for about 10 minutes in the pan before carefully taking the cups out of the pan.

Nachos

It's no secret that my family likes to shop and keep our pantry well-stocked with all sorts of food items ranging from canned goods, nuts, chips, crackers, pasta, grains, dried fruit, granola, chocolate...you name it, we probably have it. However occasionally it happens that our pantry becomes too full (generally after a big Costco trip) and we have to go through it and sort that which we don't need/will never use.

Last week, while cleaning through the pantry my mom came across a half-eaten bag of tortilla chips leftover from some picnic. Not wanting to eat them plain, but also wanting to get rid of the bag and not waste the chips we thought it would be a great idea to re-purpose them into nachos. Nachos are wonderful because you can literally put anything you want on the tortilla chips, stick it in the oven, and have a meal ready in ten minutes. Also, depending on what you top them with, nachos can serve as both an appetizer or main course. In my family we tend to put a lot of toppings so they become quite filling and we serve it as a main course, such as a lazy brunch.

Nachos
Note: Generally we put ground beef on our nachos but they can also be prepared using other meats or vegetarian. Also, the recipe below does not have quantities because these are just suggestions...make as little or as much as you want.

• Tortilla chips
• Cooked beef (I used the recipe from my Mexican Beef Lettuce Wraps)
• Diced tomatoes
• Salsa
• Sour cream
• Shredded cheese 

1. Spread a layer of tortilla chips evenly across a baking pan.
2. Top with ground beef, making sure to cover most of the tortilla chips.
3. Spread the diced tomatoes over the ground beef.
4. Use a large spoon to dollop the sour cream and salsa over top. Roughly spread it across so that most of the meat is covered.
5. Sprinkle the shredded cheese over top. (Don't skimp on the cheese...more is better!)
6. Bake at 350 degrees Fahrenheit for about 10-13 minutes, or until the cheese on top is bubbling and the tortilla chips around the edges are crisp.

Jalapeno Pepper Poppers

I made these little peppers on a spur last week when I saw pictures one night browsing my favorite food website tastespotting.com. In truth I didn't actually use jalapeno peppers to make them because my mom couldn't find any at the grocery store so she bought mini hot peppers instead.

I made sure to use gloves when handling the peppers so that no residue would be left behind on my skin, something I learned from past experience. I wasn't sure exactly how spicy the peppers would turn out but once they were baked they were actually just barely spicy. In fact, coupled with the cheesy filling I would say they weren't spicy at all, but then again I like things extra spicy so my palette is stronger than most.

Looking back I'm glad I made the peppers because it was fast and a fun appetizer, however I was disappointed that they flattened out once they were baked. I think that in the future I will leave the peppers whole and stuff the filling inside then apply an egg wash and crumb coating to the outside. Also I'll use real jalapenos and see if they turn out spicier.

On a separate note, one of my friends just made me aware that Google reader is officially dead and people can no longer subscribe to follow your blog through it. However, she pointed out that there is a great service called Bloglovin which has the same function. I checked it out and I realized that it's kind of like Pinterest but just for blogs. Although I have a Pinterest (but never really use it) I think I will try out this Bloglovin and see if there are more food blogs out there that catch my eye, besides my favorite Annie's Eats. I have put my blog up there as well so it can be followed by clicking here. I hope my readers will continue to enjoy my blog and maybe this way more can follow too.

Jalapeno Pepper Poppers
Note: I didn't exactly measure quantities that I used so the recipe below is approximate. Also I have updated it to include whole peppers rather than halves and a different method of finishing them. In addition, I would recommend wearing gloves while handling the peppers.

• 5-6 jalapeno peppers
• 2-3 cloves garlic, minced
• 2 heaping spoonfuls cream cheese
• 1 heaping spoonful sour cream
• ¼-½ cup shredded cheese
• ¼-½ tsp ground cumin
• ¼-½ tsp paprika
• 1 egg, lightly beaten
• 1 cup panko bread crumbs
• ¼ cup grated Parmesan cheese
• Salt and pepper 

1. Wash the peppers and remove the stems and seeds, keeping the bodies intact. Set aside.
2. Combine the cream cheese, sour cream, shredded cheese, garlic, cumin, and paprika. Taste and adjust the seasonings to your own preference. Add salt and pepper.
3. Fill each pepper with the filling mixture, leaving a little bit of room at the top as the cheese will melt and expand in the oven.
4. Combine the panko bread crumbs and Parmesan cheese in a shallow bowl. Put the beaten egg in another shallow bowl alongside the crumbs.
5. One at a time, dip each pepper first into the egg and then into the panko crumbs, making sure to evenly coat the entire pepper. Place the pepper onto a greased or parchment-lined baking pan and repeat with the remainder.
6. Bake for 20 minutes at 350 degrees Fahrenheit or until the cheese filling starts to bubble and the crumbs become golden. If the cheese starts to bubble before the twenty minutes, switch to the broiler and broil for 2-3 minutes just to make the crumbs golden.

Watermelon Feta and Olive Salad

I can't believe it has been a month since I last posted any recipes! Truly this past month has been fairly crazy and the next few weeks aren't going to be any easier with many birthdays coming up. Despite the numerous celebrations, most of the parties are being catered and therefore do not require my cooking/baking efforts. As a result I won't have my usual slew of occasions to try new cake recipes but I'm sure I will make other things to satisfy my recipe cravings.

This salad came together more out of curiosity than anything else as I have often watched shows on Food Network featuring the combination of watermelon and feta cheese. Also my brother recently mentioned that he read somewhere that sprinkling a little bit of salt on watermelon actually makes it sweeter. I thought that a nice summertime salad combining sweet watermelon and salty feta cheese would be just right for lunch. Since I like olives I decided to throw some in as well and dressed the salad with some fresh squeezed lime juice, a little salt, and olive oil. Overall it was simple and fresh and surprisingly not too sweet.

Watermelon Feta and Olive Salad

• 2 limes, juiced
• ¼ red onion, thinly sliced
• ¼ large watermelon, cut into chunks
• ½ can pitted black olives, sliced
• ¼ bunch fresh Italian flat leaf parsley
• 150 grams feta cheese
• Olive oil
• Salt

1. Combine the lime juice and sliced red onion in a small bowl and set aside for 5-10 minutes to allow the juice to soak through the onion.
2. Roughly cut the watermelon into chunks and combine with the sliced olives and crumbled feta cheese.
3. Tear off the parsley leaves from the stalks and add to the salad along with the sliced onion and lime juice.
4. Add a drizzle of olive oil and sprinkle with a little salt (not too much as the olives and feta cheese are already salty). Gently mix so that all of the ingredients are incorporated.

Caramelized Onion and Mushroom Pizza with Cream Sauce

My friends and I are in the last term of our nursing program and just finished our last group clinical before our final practicum. To celebrate I decided to host a dinner at my house and made fresh pizza. My friends are somewhat picky eaters and it's hard for everyone to agree on one food type so I made two pizzas: one classic vegetarian pizza and one more upscale pizza with caramelized onions, sauteed mushrooms, and a creamy herb and garlic sauce. I was a little unsure whether the second pizza would go over well but my friends loved it and finished the entire thing.

I think my friends were most impressed by the fact that I made the dough from scratch and how light and airy the crust turned out. Interestingly enough, there was a lot of moisture in the air that day and as a result I had to add more flour than usual to make the dough. Apart from that, the pizza was extremely easy to make. The process of caramelizing the onions took some time but I made the most of it by vacuuming and mopping the entire first floor in anticipation of them coming over. Every few minutes I would return to the stove and stir the onions. I made sure to prepare the onions, mushrooms, and sauce ahead of time so that everything would have a chance to cool before assembling the pizza.

Because of my planning I was then able to assemble the pizza and stick it in the oven in under ten minutes and actually have it ready by the time my friends came. The rest of the evening was spent chatting, playing games, and enjoying each others' company. Overall it was a great night and I was so glad that everyone managed to come.

Caramelized Onion and Mushroom Pizza with Cream Sauce
Note: The below ingredients are enough dough to make two pizzas but toppings for one.

• Pizza dough (recipe found here)
• 2 medium sized onions, thinly sliced
• 10-12 mushrooms, chopped (depending on size)
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1-2 cloves garlic, minced
• 1 tbsp butter
• 4 oz cream cheese
• ½ cup milk
• Mozzarella cheese, grated
• Olive oil
• Salt and pepper

1. Heat some olive oil in a large skillet over medium heat. Add the onions to the pan and reduce the heat to medium low. Saute the onions, stirring every 2-3 minutes and allow them to slowly caramelize. They will be ready once they are a deep golden color, about 35-45 minutes. Once finished, put into a bowl and set aside to cool.
2. Using the same pan, turn the heat up to medium-high and add the chopped mushrooms. Add one teaspoon each of the dried oregano and thyme and mix to incorporate. Saute the mushrooms until they soften and turn brown, about 5-7 minutes. Season with salt and pepper and pour into a bowl and set aside to cool.
3. To make the sauce: In a small saucepan melt the tablespoon of butter then add the minced garlic. Lightly saute until the garlic becomes fragrant, about 30 seconds, then add the cream cheese and milk. Add the remaining teaspoon of dried oregano and thyme and stir through. Continue to heat and stir until the cream cheese melts completely and the sauce becomes uniform. Set aside to cool.

 To Assemble:

1. If using a pizza stone, put it in the oven and allow it to preheat with the oven at 500 degrees Fahrenheit for about 30 minutes before transferring the pizza to it.  
2. Punch down the dough and then separate into two equal pieces. Shape each piece into a smooth, round ball and allow it to sit on a lightly floured surface for 10 minutes (this will make it easier to roll/stretch).
3. Proceed to roll/stretch out the dough until it is of the desired size then brush the edges with olive oil. 
4. Spread the cream sauce over the surface of the dough. Top generously with the onions and mushrooms and then sprinkle some of the freshly grated cheese.
5. Transfer the pizza to the oven and bake at 500 degrees for 15-18 minutes, or until the crust is golden and the cheese is bubbling. If not using a pizza stone the baking time may be greater, around 18-20 minutes.

Cheese and Chive Biscuits

Out in the food blogging community there is something called the Daring Bakers Challenge. Every single month a prominent food blogger proposes some sort of food item that everyone has to make. Generally it involves some sort of interesting technique or is considered a complicated item...hence the "challenge". Most times there are some sort of rules as well, such as how and what type of variations can be made. Each challenge lasts for the duration of the month and then starts all over again in the next month with a new featured food item.

I have never actually participated in the Daring Bakers Challenge nor do I know how the hosts get chosen, let alone if there are any winners. However when I browse tastespotting.com I can always tell when a new challenge has started because all of a sudden there will be many recipes all featuring the same type of food, just with different styles and variations.

As it happens, when I was looking for a good recipe for scones and biscuits to make for my family high tea I found out that it was the theme of the Daring Bakers Challenge exactly a year ago in January 2012. I decided to use the recipe provided by the host of the challenge and in the process I learned the difference between scones and biscuits. It turns out that what we call "scones" in North America are actually called "rock cakes" in England and Australia, and that which we call "biscuits" here are called "scones" over there. It's all trivial information but interesting when talking to someone from a different part of the world and finding out about these slight nuances.

For the high tea I wanted to stick with traditional flavors so I decided to make the biscuits using Gruyere cheese and chopped chives. According to the host he bookmarked over 288 recipes and tried 16 different batches before coming up with the best technique and recipe. In the end he had very simple instructions with plenty of pictures, which I appreciated. Since the techniques were not that hard or time consuming I decided not to skip any steps and follow all of his specific instructions.

It was nice to see the rationale explained behind each specific technique, such as triple sifting the dry ingredients in order to allow plenty of air to become incorporated into the mixture as well as evenly distributing the rising agents. Supposedly this gives the scones maximal lightness, though I can't honestly say whether my scones achieved this. They were extremely light and fluffy and very layered, thanks to the kneading technique also outlined in the recipe, but since I only made one batch I didn't have anything else to compare them to in order. I'll just have to trust that triple sifting the ingredients led to a better biscuit than if I had simply mixed the ingredients together.

In terms of taste the biscuits turned out deliciously and were especially enjoyed by my mother and brother. I was especially pleased that my mom liked the biscuits because she often complains that biscuits sold in stores are too hard, though I think her complaints are aimed more toward scones rather than biscuits. She said she loved the flaky layers and softness of the biscuits. Personally I enjoyed the subtly of the Gruyere cheese but my brother asked that next time I use a stronger cheese, such as cheddar, for a more intense and cheesier flavor. The great thing about the recipe is that it provides a base and can then be modified to individual preference.

Cheese and Chive Biscuits
Note: This recipe makes about 16 palm-sized biscuits.

• 2 cups flour
• 4 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground mustard seeds (dry mustard powder)
• ½ tsp salt
• 1 cup freshly grated cheese (any variety)
• 4 tbsp chives, finely chopped
• 4 tbsp cold unsalted butter, cut into pieces
• 1 cup cold milk

1. Triple sift the flour, baking powder, baking soda, dried mustard, and salt together into a large bowl.
2. Add the grated cheese and chopped chives and mix in with the dry ingredients.
3. Rub the butter pieces into the dry ingredients until the mixture resembles large, beach-sized sands pieces and the butter is well coated with the flour.
4. Add the milk to the mixture and mix until it just starts to form a wet and sticky dough. Turn the dough out onto a lightly floured surface and gently shape it into a ball.
5. To achieve a layered effect, gently knead and press down on the dough to form a large rectangle. Fold it into thirds on itself then turn 90° and repeat the process 3-4 times.
6. On the last turn pat the dough down so that it is ¾"-1" thick. Use a well-floured 2"-3" biscuit cutter (depending on how big you want them) to cut out the biscuits. Sprinkle with a little bit of cracked pepper and place on a parchment or wax paper lined baking tray 2" apart.
7. Bake for 8-10 minutes at 475 degrees Fahrenheit. Take the biscuits out of the oven as soon as the tops turn golden and immediately remove from the tray and place on a plate or cooling rack to prevent the bottoms from burning.

Lasagna Roll Ups

By now the little petite lasagnas I came up with years ago have become a family staple in my household. My mom routinely asks me to make them and has made them herself on more than one occasion. She has told me more than once that she loves how they have all the great flavor of traditional lasagna but is already individually portioned and convenient to take to work or school. 

In an effort to mix things up a little I decided to try out a new but similar concept: lasagna roll ups. Like the petite lasagnas, these roll ups are also individually portioned and therefore easy to pack up. However these roll ups are even more like the real thing because they use lasagna noodles while the petite lasagnas use wonton wrappers. 

As with a lot of new recipes, the first time I make something it takes a bit longer because I have to learn the technique while I’m doing it. These roll ups were no exception; my first few were not nearly as great as the ones I made toward the end because I overfilled them. As a result, when I went to roll up the pasta I had filling spilling out the sides. I adapted for the subsequent rolls and had much better results. 

Due to the fact that I had some chicken leftover from stock I had made, I decided to use it in the filling. I had never actually tasted chicken lasagna before, only having the ground beef and vegetarian versions. I can’t quite say that I liked it as much but I did like the idea of the roll up. I think that in the future I will stick to the same filling as the petite lasagnas but apply it to the roll up just for some variety.

Lasagna Roll Ups
Note: These ingredients and directions are for the roll ups with a vegetarian sauce. If desired, add a layer of meat filling before sprinkling with cheese and rolling up the pasta.

• 12 lasagna pasta sheets 
• 1 500 g container ricotta cheese
• 1 egg, slightly beaten
• ¼ cup Italian flat leaf parsley, chopped
• 1 cup fresh Parmesan or Mozzarella cheese, shredded
• 1 medium onion, chopped
• 2-3 cloves garlic, chopped
• 5-6 large mushrooms, chopped
• 1 large bell pepper, chopped
• 1 28 oz can whole plum tomatoes, crushed
• 3 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil 
• Optional: ¼- ½ tsp chili pepper flakes
• Salt and pepper
• Olive oil

1. Cook the pasta sheets according to the package instructions. Rinse under cold water and set aside.
2. In a medium pot, heat the olive oil over medium heat then sauté the onion until translucent, about 3-5 minutes. Add the garlic and continue to saute for another minute or until fragrant.
3. Add the mushrooms and cook until browned, about 2-3 minutes. Add the chopped bell pepper and cook until softened, about 3-5 minutes. 
4. Add the crushed tomatoes, dried thyme and basil, chili flakes (if using), and 2 tsp of dried oregano. Mix everything well and season with salt and pepper.
5. Using a hand blender or standing one, blend everything until an even consistency (note: it will still be chunky, not smooth, just make sure there are no large pieces). Reduce the heat to low and allow the sauce to simmer and thicken for 30 minutes. Season to taste with salt and pepper.
6. While the sauce is thickening, combine the ricotta cheese, beaten egg, fresh parsley, and remaining tsp of oregano. 

To Assemble:

1. Spread a thin layer of sauce on the bottom of a 9” x 13” pan.
2. Lay down each pasta sheet individually. Spread a thin layer of the ricotta mixture along the pasta sheet, leaving about ¼” on each side and a ½” at the top.
3. Spread a layer of sauce over top the ricotta mixture. If using a filling spread that on top.
4. Sprinkle some freshly grated cheese over the sauce.
5. Working from the bottom, carefully roll the pasta sheet up and place the roll, seam side down, into the pan. Repeat with remaining pasta.
6. Pour the remaining sauce over top of the rolls and sprinkle with remaining cheese.
7. Bake, covered, for 30 minutes at 400 degrees Fahrenheit. Remove the cover in the last 5 minutes to allow the cheese to fully melt and bubble. 

 
 

Seafood Fettuccine Alfredo

Ever since I returned from my trip to Italy I have been dreaming of making fresh pasta and my dreams finally came true a few days ago. I planned a family dinner for which I prepared two different types of pasta as well as my now famous poached pears for dessert. It was definitely a big undertaking to make both pastas at once and create the entire meal from scratch all by myself in five hours, but I did it and I was extremely proud.

Each pasta took me an hour to make starting from making the dough and finishing with the desired cut and shaped pasta. For this particular pasta I had to use a pasta machine, generously given to me by a family friend, in order to roll the pasta into sheets and then cut it into long strips. I didn't have a drying rack so I improvised by using the edge of a large bowl as well as some baking pans to lay out the pasta.

Although I used the recipe I was taught in Italy to make the pasta itself, I completely improvised when it came to the creamy Alfredo sauce. Initially I went to my favorite food blogging website tastespotting.com but a lot of the recipes seemed to have too many ingredients and steps. I knew I would be spending a lot of time on making the pasta itself so I didn't want to laden myself with a complicated sauce as well. I ended up using cream cheese, milk, and Parmesan cheese as my base and then thinned it out with some of the water that I used to cook the pasta.

Personally I'm not a big fan of creamy sauces anyway...I'm more of a tomato/marinara kind of girl but I was quite satisfied with the result. The next day when my friend came over I gave her some to try and she said it was great and just like a real Alfredo sauce. I think the seafood also helped to add some flavor.

Overall I was pleased with how smoothly the entire dinner turned out. At first I was afraid I had bitten off more than I could chew but by breaking down the tasks step-by-step I was able to accomplish everything I had set out to do and the dinner turned out to be a success. Everyone complimented me on the dinner and we had a great time enjoying each others company in the spirit of the holidays.

Seafood Fettuccine Alfredo

For the pasta:

• 3-4 cups flour 
• 5 large eggs
• ½ tsp salt
• 1 tbsp olive oil

1. Start with 3 cups of flour in a large bowl and form a well in the middle to hold the eggs, salt, and olive oil.
2. Scramble the eggs with a fork and start to pick up the flour from inside the well, incorporating it gradually until the eggs are no longer runny.
3. Using your hands, bring all the flour from the outside of the well into the center and form the entire mass into a ball. If necessary add more flour if the dough feels too wet.
4. Once the dough has formed, knead it until it is smooth and satiny but not too tough. Use the heel of your hand and give it a quarter turn after each push into the center. 
5. Cut the dough into 5-6 pieces and cover all but one piece with a damp, clean dish towel to prevent it from drying out.
6. Start with the rollers at the widest setting and feed a piece of dough through. Fold the dough into thirds and press down firmly at the seams. Feed it through again with the folds perpendicular to the rollers. 
7. Repeat the folding and rolling about 4-6 times or until the dough feels smooth and satiny. If it starts to feel sticky dust it with some flour.
8. Decrease the space between the rollers by one notch and feed the dough through again. Without folding the dough, continue to decrease the space, one notch at a time, while feeding the dough through the rollers. If the dough becomes too long and unmanageable, cut it in half crosswise. 
9. Keep thinning and stretching the dough until it is the desired thickness, most likely the second-to-last notch setting on most machines.
10. To cut the pasta, feed the sheet of dough through the cutting rollers. A wider cutter will produce fettuccine; a narrower cutter will produce chitarra or tagliarini noodles.
11. Once the pasta has been cut it can be laid out to dry or cooked immediately. Dried pasta can be frozen for later use. Please note that fresh pasta cooks very quickly, between 5-8 minutes depending on the thickness of the noodles.

Note: It is easiest to do all the rolling and thinning and then do all the cutting. Lightly sprinkle each sheet of dough with flour to keep from sticking and cover with a dish towel to keep from drying out until ready to cut.

For the sauce:

• 2 cups (16 oz) cream cheese
• 1 cup milk
• ½-¾ cup freshly grated Parmesan cheese
• 1 tsp dried oregano
• Salt and pepper

1. In a small saucepan over medium heat combine the cream cheese and milk. Stir or whisk constantly until the cream cheese has melted.
2. Add the Parmesan cheese and oregano. Continue to stir until the cheese has all melted and become fully incorporated. Season to taste with salt and pepper.
3. Thin the sauce to desired consistency by slowly adding some reserved water that the pasta was cooked in.

To assemble:

1. Cook two pounds of assorted seafood and set aside. 
2. Cook the pasta and drain the water, reserving about one cup to thin out the sauce.
3. Pour the sauce into the empty pot from the pasta and add the seafood. Mix until thoroughly combined.
4. Return the pasta to the pot and mix until evenly coated with sauce.

Roasted Beet Quinoa Salad

Back in the summer my brother and I went one out one evening to the Richmond Night Market which runs all summer long, every weekend from June to mid-September. The main attractions are the booths selling lots of cheap things such as phone cases, wallets, watches, and various gadgets as well as some clothes. They have other more obscure things but I can't remember it all. Also there are lots of food vendors selling street food, usually Asian themed though there are others as well.

Generally I don't go to the Night Market more than once each summer however my brother was looking for a pair of sunglasses to replace those he had broken and we figured that the Night Market would get us the best deal. While we were there we came across a booth that was sampling different flavors of Frank's RedHot Sauce. I love their commercials on TV with the grandma that says, "I put that sh** on everything!"

Despite the name "RedHot" it turns out they actually have eight different flavors ranging in spice level. After sampling a lot of the flavors my brother and I agreed that we both quite liked the mildest flavor "Chile n' Lime" and I ended up buying some at the store the following week.

The reason I tell this story is because this salad is not actually a new recipe. I have made this quinoa salad a few times in the past but generally I was the only one that ever ate it, therefore I always made small batches. Last weekend I decided to make the salad and use some of the "Chile n' Lime" sauce as part of the dressing. The addition of the hot sauce added a kick to the salad that was always lacking in the past and it totally put the salad on a new level. Both of my brothers loved it and by the next day it was gone. I hadn't anticipated how popular it would be and didn't even have a chance to take a picture for the blog so I ended up making it again later in the week. Now it makes me wonder what other dishes could benefit from a touch of Frank's RedHot.

Roasted Beet Quinoa Salad

• 3 cups chicken or vegetable stock
• 1½ cups quinoa, rinsed and drained
• 2-3 medium sized beets
• 1 cup feta cheese, crumbled
• ½ red onion, finely diced
• ¼-½ bunch cilantro, roughly chopped
• 2 tbsp red wine vinegar
• 2 tbsp rice wine vinegar
• 2 tbsp Frank's RedHot Chile n' Lime
• 2-3 tbsp olive oil
• Salt and pepper

1. Wrap the beets in aluminum foil and place on a sheet pan in the oven at 400 degrees Fahrenheit for about 40 minutes. Depending on the size it make slightly longer but generally they are roasted enough if they can be easily poked through with a fork. Once finished, unwrap the beets and allow to cool before peeling the skins and dicing into small pieces.
2. While the beets are roasting bring the stock to a boil. Add the quinoa, cover, and reduce the heat to a simmer. Allow the quinoa to cook for 20-25 minutes, stirring occasionally, until little white rings appear around the quinoa and the liquid has been absorbed. Remove from the heat and allow to cool.
3. Once the quinoa has cooled somewhat, add the beet, onion, cilantro, and feta cheese. Add the vinegars, olive oil, and hot sauce, starting with one tablespoon of hot sauce and adding more if you like more spice. Season with salt and pepper. Keep in mind the flavor will intensify after the salad sits for a while.
4. Refrigerate the salad for at least two hours so that it can cool. Taste once out of the refrigerator and adjust any seasonings as necessary.

Note: The salad can be eaten right away but I like to serve it cold because the quinoa really absorbs the flavor. In fact, the salad often tastes better the next day.

Thai Chicken Pizza

Ever since I returned from my cooking vacation in Italy my brother has been begging me to make something that I learned. Last night I finally fulfilled his request by making two different pizzas.  Since my family loves Thai food I made one Thai chicken pizza and the other I made with BBQ sauce because that's my brother's favorite.

During my cooking vacation we would have daily cooking lessons from a professional culinary trained chef named Dino. We spent the week making various things, many of which I hope to make again in the near future, and finished off with a pizza party on the last day. Although I have made pizza before, like the roasted vegetable and goat cheese pizza I made right before my trip to Peru last summer, I picked up some new tricks and tips in Italy.

According to chef Dino it is best to use a plastic or glass bowl when mixing the dough. I don't remember the reason he gave for not using metal but it had something to do with the yeast not liking the metal and the dough not properly rising. Also, after kneading the dough we "stressed" the yeast by banging the dough on the table a few times. It was rather fun when we did it and definitely added to the party atmosphere. His last piece of advice was to leave the dough to rise for an ample period of time, not just an hour or two but several hours.

Since I wasn't in a rush I decided that I would use all of chef Dino's suggestions and take the time to make my dough by hand, without my Kitchen Aid. I don't know whether it was because I followed his instructions or because yesterday was nice and warm...but whatever the reason my dough turned out amazing! I left it out on the counter for about eight hours and when I returned it had risen above the top of the bowl and kind of bubbled over, creating somewhat of a mushroom effect. Once baked the crust was crispy on the bottom, thanks to my pizza stone, yet airy inside. It was perfect and I was so proud to show it off to my family!

As for the flavor of the pizza the Thai chicken was a big hit. I found a recipe online for a peanut sauce and used it in place of a traditional tomato sauce. At first when I whipped up the sauce it was super salty and I got a little freaked out. I continued to tweak it by adding some more ingredients and then I achieved the perfect peanut flavor I was looking for. Coupled with some carrots, bell peppers, and cilantro the overall effect was definitely Thai. Considering my success with both the pizza dough and sauce I think that this pizza will be making a repeat showing sometime soon.

Thai Chicken Pizza

For the pizza dough:
Note: This makes enough dough for two 12" or four 6" pizzas.

• 700 mL warm water
• 1 package active dry yeast
• 4 cups (2 lbs) flour
• 2 tbsp extra virgin olive oil
• ½ tbsp salt
• ¼ tsp sugar

1. Combine the water, yeast and half the flour in a large bowl. Mix together and add the oil, salt, and sugar.
2. Work the ingredients until a dough starts to form and keep adding the last half of the flour gradually. You may find that you need more or less than the four cups so add just enough until the dough holds its shape.
3. Place the dough on a lightly floured surface and knead it for about five minutes, or until it is smooth and elastic. Take the dough and bang it on the counter a few times, kneading it in between, to "stress" it.
4. Transfer the dough to a lightly oiled plastic or glass bowl and cover with a towel. Allow it to rest for several hours or until is has doubled in size.

For the peanut sauce:
Note: This recipe reflects the adaptations I made and makes more than enough sauce for one pizza. It can also be used as a dipping sauce or stir-fry sauce.

• ½ cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp water
• 2¼ tsp rice vinegar
• 1 tbsp brown sugar
• ½ tsp ground ginger
• ¼ cup sweet chili sauce
• ¼ tsp chili garlic sauce

Combine all of the ingredients in a blender or food processor and puree until smooth.

For the assembly:

• Pizza dough
• Peanut sauce
• 1 carrot, cut into match sticks
• ½ bell pepper, cut into thin strips
• 1 cup cooked chicken
• 1 cup shredded cheese
• ¼-½ cup cilantro, chopped

1. If using a pizza stone, put it in the oven and allow it to preheat with the oven at 500 degrees Fahrenheit for about 30 minutes before transferring the pizza to it.  
2. Punch down the dough and then separate into two equal pieces. Shape each piece into a smooth, round ball and allow it to sit on a lightly floured surface for 10 minutes (this will make it easier to roll/stretch).
3. Proceed to roll/stretch out the dough until it is of the desired size then brush the edges with olive oil.
4. Top with the peanut sauce, then chicken, then vegetables, and finish with the cheese.
5. Transfer the pizza to the oven and bake at 500 degrees for 15-18 minutes, or until the crust is golden and the cheese is bubbling. If not using a pizza stone the baking time may be greater, around 18-20 minutes. Once out of the oven top the pizza with the chopped cilantro.

Guest Post: Puffy Omelet

I am doing something totally new...I am featuring a guest post on my blog. This idea has actually come up a few times in conversation since I first started the blog two years ago. However due to one reason or another it never came to fruition until now. My brother surprised the family this morning by making his famous "puffy omelet" for breakfast. I won't go into detail describing it since his post does so quite well, however I will say that it was a great feeling to wake up and have such a lovely breakfast awaiting me downstairs. I am extremely proud of my brother for both the omelet and his post that he wrote to accompany it. I can honestly say I did not have to change the content whatsoever and only minor editing (in the form of name removal) had to be done. So without further ado...I give the stage over to my brother.

Hi. You may have heard of me in previous posts referenced as “my brother”, reviewing food (almost always something along the lines of “nom nom nom”). I am one of my sister’s most avid fans; I help her decide on which food pictures to use, and I like to refer to myself as the Chief Taste Tester here at the Food for Thought blog. Whenever she makes something, I’m always the one to ask, “Is it food bloggable?” And sometimes, I make requests that end up here on the blog, like the potato skins (which turned out very well to no one’s surprise). My sister’s passion for cooking has arguably benefited me more than her, which is just fine for me! And seeing her rule over our kitchen, along with all the cooking shows we watch, sometimes I want to get in on the action and take a turn as the “Masterchef”! 

I take a foods class at my high school during the year, and I like to keep some of my favorite recipes from the class. Last year, we made a beautiful puffy omelet and I loved it. That same weekend, I made the omelet for my family for breakfast, and I don’t know what it was about the omelet, but it became an instant classic. I made the puffy omelet every so often, and it built up its reputation in our family. Sometimes, relatives would visit just to try this “famous” breakfast dish. I had always talked about making a guest post on the Food for Thought blog, but never got around to doing it. This weekend, I surprised my family once again with the puffy omelet for breakfast, and it turned out really well, so I couldn’t pass up the chance to finally make an appearance on the blog!

The omelet itself is pretty simple. You separate 4-6 eggs, beat both the whites and yolks until foamy, combine them, cook the bottom in a pan, and then finish the omelet in the oven. The filling can be whatever you like, but the traditional “Denver filling” includes sautéed onions, bell peppers and some deli meat. I hope to make more guest posts in the future and I hope you enjoy this puffy omelet recipe.

Puffy Omelet

Note: Suggested fillings included sauteed onions and bell peppers along with sausage or deli meat.

• 4-6 large eggs
• 50 mL water
• Pinch of cream of tarter (can substitute with a bit of lemon juice)
• Salt and Pepper to taste
• 1/2 shredded cheese 

1. Separate the yolks and whites of the eggs into two bowls. Add the water to the yolks, and season them to taste. 
2. For the whites, add a pinch of cream of tartar, or a few drops of lemon juice. (This is to help stabilize the egg whites, and believe me it does make a difference in the finished product.
3. Beat the whites to the stiff peak stage. Separately, beat the yolks for 1-2 minutes until they are foamy. Then, gently fold the yolks into the whites. 
4. Spread the egg mixture into a large (oven safe) pan, and on a medium-low heat, cook until the bottom of the omelet is set. This should take around 3-4 minutes. 
5. Once the bottom has cooked, put the pan into an oven at 350 degrees Fahrenheit. Bake for about 4-5 minutes until the top is spongy and springs back when touched. 
6. After the omelet is cooked, take it out, and turn off the oven. Make a crease just a bit off center through the whole omelet. Place the filling onto the smaller half of the omelet.
7. Using a large spatula, lift the larger half of the omelet, and fold it over the smaller half. (This takes a bit of practice so as not to tear the omelet.) 
8. Pour the shredded cheese on top of the omelet, and put the omelet back into the turned off oven just to melt the cheese. 
9. After the cheese is melted, take the omelet out, and voila! Your very own puffy omelet! Enjoy! 
   

Spicy Mac and Cheese

For the past month my friends and I have been trying to organize a game night involving dinner, board games, and some good company. Finally this week we were able to find a date that worked for the majority and had our long awaited night of fun. My contribution to the game night was a baked macaroni and cheese dish, per the request of one of my friends. I had always wanted to try making homemade mac and cheese, not just the boxed kind, and this provided a great opportunity.

Once I realized what I would be making I asked the group if they wanted it prepared classically or with some sort of a twist. Two friends replied that they would like it spicy so I went with the spicy theme and bought jalapeno pepper jack and Monterey jack cheese. I had been intending to also use cheddar cheese but once I got to the store I found that the jalapeno cheese only came in one size and it was quite large so in the interest of saving money I used more of that cheese and took out the cheddar.

Needless to say my cheese substitution definitely had an effect...the mac and cheese turned out quite spicy. The two friends who had asked for the spiciness loved it, as did I and one more friend, but two of my friends found it too spicy. The friend who had originally requested the dish said that she liked the overall creaminess and texture but had a hard time eating it because of the spice. It also didn't help matters that we were eating dinner on a hot day and the air conditioning in my friend's apartment was not too strong.

At the end of the day the dish was still well received by the majority and my friends were all thankful that I had made it. I brought the leftovers home and continued to enjoy them along with my family who also tend to like spicy foods. Though I probably won't be making it again soon since I don't eat mac and cheese often I'm glad to have at least tried it.

Spicy Mac and Cheese
Note: The spice level can be reduced by leaving out the cayenne pepper and using milder cheeses.

• 4 cups pasta shapes
• 1/3 cup onion, finely chopped (one small one should suffice)
• 1/3 cup bell pepper, finely chopped (one large one should suffice)
• 6 1/2 tbsp butter
• 4 tbsp flour
• 2 1/2 cups milk
• 1/4 tsp cayenne pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/3 tsp ground black pepper
• 8 oz (224 g) jalapeno pepper jack cheese, shredded
• 8 oz (224 g) Monterey jack cheese, shredded
• 1/2 cup Panko bread crumbs

1. Bring a large pot of salted water to boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Meanwhile, melt a half tablespoon of butter in a small skillet over medium-high heat. Saute the onion and bell pepper until soft and fragrant, about 5-7 minutes. Remove from the heat and set aside.
3. Melt four tablespoons of butter in a medium saucepan over medium-high heat. Once completely melted whisk in the flour and continue to cook for about two minutes or until it becomes golden and lightly foamy.
4. Whisk in the milk until well blended and continue to cook for another five minutes or until it starts to bubble and thicken.
5. Reduce the heat to medium and whisk in the spices. Add the cheese and whisk until it is completely melted and incorporated. 
6. Return the drained pasta to the pot and stir in the cooked onion and pepper as well as the cheese sauce.
7. Pour the pasta into a greased two quart casserole dish. Melt the remaining two tablespoons of butter and toss with the bread crumbs. Sprinkle the mixture over top of the pasta and bake at 375 degrees Fahrenheit for 20-25 minutes, or until the bread crumbs turn golden brown. Let the dish stand on the counter for 5-10 minutes to cool before serving.

Baked Potato Skins

Many months ago my brother, cousins, and I went to lunch at a local chain and ordered some potato skins as an appetizer. My brother went crazy over the potato skins and has been begging me ever since to make them. I finally got around to it last Saturday when my friend came over and I made them in addition to shrimp tacos...a strange combination, yes, but I had promised each of them those dishes so we ate it all together.

The concept of the potato skins is actually quite simple; you bake the potatoes, remove the insides, crisp the skins in the oven, then fill them with whatever you like. Despite their ease, I recognized that my potato skins could have turned out better. I chose to make mine barbeque flavored but I didn't use enough sauce to coat the skins, resulting in my brother adding additional sauce to the top of his. Also, I think I should have kept them in the oven under the broiler a little longer because they weren't quite as crispy as I would have liked. Still, my brother said they were top notch and I was glad to have finally fulfilled his longstanding request. His next request: make something with hazelnuts.

Baked Potato Skins

• 5 russet potatoes, scrubbed and dried
• 3/4-1 lb ground beef (depends on size of potatoes)
• Shredded cheese
• 1 green onion, chopped (green part only)
• Barbeque sauce
• Sour cream
• Olive oil
• Salt and pepper

1. Pierce the potatoes several times with a fork and then place on a rack and bake for about 50-60 minutes at 400 degrees Fahrenheit, or until they can be easily slit with a knife.
2. Meanwhile, cook the ground beef on high heat in a large skillet for 6-8 minutes or until no more pink is visible. Set aside.
3. Allow the potatoes to cool slightly before slicing in half lengthwise and removing the insides. Leave about 1/4" ring along the bottom and sides.
4. Rub both sides of the potato skins with olive oil and sprinkle with some salt and pepper. Place the potatoes, skin side up, on a baking sheet and return to the oven with the broiler on for 2 minutes. Flip them over and broil the other side for 2 minutes as well. Watch the skins carefully so that they don't burn. If they aren't crispy enough, broil each side for an additional minute.
5. Remove the potato skins from the oven and brush the insides with the barbeque sauce. Distribute the beef filling evenly amongst them and top with some shredded cheese. Return to the oven for about 5 minutes under the broiler, or until the cheese on top is melted. 
6. Garnish with sour cream and green onions.