Hashed Brown Potatoes

The next time you are making a brunch type situation or a breakfast-for-dinner meal, give these Hashed Brown Potatoes a try. They are worth the peeling and dicing and slow cooking, trust.

I often make these the day ahead when I'm having a brunch get together the next day with the extended fam. I just hold off on adding the fresh parsley and scallions. On the day of the event before serving, I reheat the potatoes in the microwave and just stir in the parsley and scallions at that point. They taste like you just rocked them out!

These do require a bit of time on the stove top. Have patience! You want that browned crusty, buttery long-cooking thing to happen. 

These are amazing with any type of egg dishes you love!

Hashed Browns

Serves 4 to 6

From "Barefoot Contessa Family Style"

By Ina Garten

5 Tbsp. unsalted butter

1 1/2 lbs. boiling potatoes, peeled and 1/2-inch diced

1 1/2 cups yellow onions (2 onions)

2 tsp. kosher salt

1 tsp. freshly ground black pepper

2 Tbsp. minced fresh flat leaf parsley

2 Tbsp. minced scallions, white and green parts

Melt the butter in a large (10- to 12-inch) saute pan. Add the potatoes, onions, salt and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot. 

The Perfect Side: Roasted Potatoes with Red Onions

My Fabulous Roasted Potatoes with Red Onions are the perfect partner to any roast or meat you may be feasting on. I often cook these while the meat is resting. You may also do it ahead of time and then reheat them before serving.

The potatoes, red onions, garlic and rosemary are a perfect combo. And they smell heavenly while cooking. My son always requests these. They are nice as the weather warms up as they are not as heavy as the beloved mashed potato.

The last time I made these, I also whipped up a vat of chicken cacciatore. So delish, and it freezes well. My recipe is here.

Fabulous Roasted Potatoes with Red Onions
(Serves 6)

5-6 medium russet or white potatoes, peeled and quartered into 1 ½-inch pieces
6-8 garlic cloves, skins removed
1 medium red onion, cut into 1-inch chunks
1 ½ tsp. dried rosemary or 1 Tbsp. chopped fresh rosemary
2 Tbsp. butter
1 Tbsp. olive oil
Salt and pepper to taste.

Note: You may peel and quarter the potatoes ahead of time. Place in a large bowl of cold water to prevent potatoes from discoloring. Dry thoroughly with a kitchen towel before cooking.

Preheat oven to 450 degrees Fahrenheit.

Place butter and olive oil in a large rectangular baking dish. Place dish in oven for about 5-6 minutes so that butter melts. The butter-oil mixture should start to bubble.

Remove dish from oven.

Carefully place potatoes, onion, garlic, rosemary, salt and pepper in pan. Toss so that mixture is evenly coated in butter, oil and seasonings. Be careful, since the dish is hot!

Bake for about 40-45 minutes or until potatoes are tender. Remove every 15 minutes or so, to toss mixture.

Fish and Chips at Home

Bust out a Guinness and pull up a bar stool, lads and lassies. Today is all about the ultimate pub food: Fish and Chips.

With some smart planning, you can enjoy Fish and Chips right at home.  My version is baked, not fried, so it is not so heavy. I also make my dipping sauce with yogurt. So, it's not a heavy mayo-based tartar sauce. Just two tablespoons of mayo is all you need!

I advise cooking this in the order in which I am presenting the recipes. Make the cabbage slaw first. You can even make it the day ahead. It needs to marinate for at least six hours. Next, make the dipping sauce and set it in the refrigerator to chill. Third, bake the chips. Raise the temp of the oven then bake the fish. You can cover the chips with aluminum to keep them nice and warm for when it's time to eat.

I used cod, but you could also use tilapia.

My family loves this Fish and Chips, and it's so much fun to make at home. It's like you're up in the pub at your very own kitchen table.

Red Cabbage Slaw
Makes 4-6 side dish servings

1 10-14 ounce bag of red cabbage slaw
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. sugar
1/4 cup red wine vinegar
3 Tbsp. canola oil
Salt and pepper to taste

In a medium bowl, whisk together garlic powder, onion powder, sugar, wine vinegar, canola oil, salt and pepper. Add red cabbage. Toss to coat. Refrigerate for at least 6 hours or overnight. You may toss the cabbage during the marinating time to redistribute the dressing. Serve chilled.

Dipping sauce:
1 pint greek yogurt
2 Tbsp. mayonnaise
1 tsp. dijon
2 Tbsp. horseradish
Zest of 1 lemon
Juice of half a lemon
1/4 cup flat leaf parsley, chopped
Salt and pepper to taste

Combine all ingredients in a bowl. Refrigerate until ready to use.

Chips:
(Makes 6 to 8 side dish servings)
4-5 russet potatoes, sliced into 1/8-inch thick wedges
1 Tbsp. Olive oil
Salt and pepper
Fresh parsley to garnish

Preheat oven to 425 degrees Fahrenheit.

Place potato wedges on a baking sheet. Drizzle with olive oil. Season with salt and pepper. Toss to coat all the wedges.

Place in hot oven for 20 minutes. Flip tray. Cook for 10-15 minutes more. Potatoes should be crispy and cooked through.

Serve with: Malt vinegar or ketchup

Fish:
(Makes 6 main dish servings)

2 pounds cod, cut into 2-inch by 5-inch sticks or as close to this as you can get, patted dry with towels
2 1/2 cups panko bread crumbs
1/2 cup flour
3 eggs
2 tsp. cajun seasoning
Nonstick cooking spray
Salt and pepper to taste

Cover a baking sheet with aluminum. Lightly spray with nonstick cooking spray. Set aside.

Preheat oven to 450 degrees.

Line up three medium bowls. In the first bowl, add flour. Season with salt and pepper to taste.

In the second bowl, add eggs.  Lightly whisk.

In the third bowl, add panko bread crumbs, cajun seasoning and salt and pepper.

Dredge each fish stick in the flour, then eggs, then panko. Line up on baking sheet. Repeat to prepare all fish sticks.

Bake for 8 minutes. Rotate pan. Bake 7 minutes more or until fish is cooked through and panko is crispy.

Please note: You may garnish your fish and chips with chopped fresh flat-leaf parsley. In addition to the dipping sauce, serve with lemon wedges, malt vinegar, ketchup or hot sauce if desired.

Potato Gratin: Go for it!

We live in a world in which carbs are made of evil. Especially the lowly potato. Layered in cream and cheese.

Soooooooo, if you are one to live in sin, you MUST rock out the fabulous fabulous fabulous Scalloped Potatoes Gratin. The recipe comes from Tyler Florence. It is perfection!

When I tell you that there was not a sliver left behind this past New Year's Eve, I kid you not.

Sure, New Year's is supposed to be all about how to be a better you. And more often than not, a delusional well-meaning person vows to take on a life of health and exercise and do-gooding.

Whatever. Who you kidding?

OK. OK. I did kinda fast for like the entire month of January. Don't the holidays just make you feel disgusting?

I digress.

Perhaps, you can whip this up for Valentine's Day din dins for your lovies. It is decadent and divine, and really, isn't that what this holiday is all about?

If you have a food processor with a slicing attachment, the prep on this dish is super easy. And, of course a mandoline slicer will work just fine if you are not a piano teacher who fears such gadgets.

I think what really gives the dish that touch of deliciousness that pushes it over the edge is the simmering saucepan of cream, nutmeg, garlic and thyme:

Can't you just smell the amazingness while gazing at this gorgeous concoction?!

The potatoes go perfectly with a roast or a steak. I'm sure the dish would complement salmon quite well, too.

I highly recommend whipping up the gratin for your next fancy pancy dinner party in which you are trying to woo the crowd without stressing out. And, this one can be made way ahead of time, which is always a plus when planning a party! So they say.

Scalloped Potato Gratin
By Tyler Florence
Serves 4 to 6

1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 pounds, russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling

Preheat the oven to 375 degrees Fahrenheit.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

I'm Going Hungry

Now that I’m on teaching hiatus, the Jersey Girl is actually available at normal people din din time.

From September through May, my baby momma day goes like this: Wakeup and entertain Baby Evan until my workday kicks off at 2 p.m. (when the bambino gets dropped off at his baby-sitting destination for the evening) and usually goes until 8:30 p.m., at which time Baby Evan wants his Momma and he wants his Momma NOW, along with a sippy of milk, a bowl of cookies and some vroom-vrooms (cars) or a ball. Then it’s off for teeth-brushing, diaper-changing, book reading (A minimum of three. Evan is very literary.) and nanni time aka baby’s bootie is in the crib with Mr. Teddy while Mozart and a humidifier lull him to sleep.

Then, and only then, does the Jersey Girl get to chow down. But, if we’re being honest here, I’m most likely washing up some yuckiness, putting away toys or getting in my happy clothes first. 

OCD totally trumps hunger.

And then, more often than not, exhaustion beats out the actual act of putting food into the mouth.

Needless to say, (and please do not throw tomatoes at me. I mean, who wants to waste a perfectly good piece of produce on a pathetically occasional blogger?) my weight currently is close to nothing. Honestly. I don’t think I’ve ever been at this weight ever. Well, except for the few years I was a shoe sales gal by day at Macy’s and a bleary-eyed newspaper copy editor/page designer by night. Working 18 hours a day, while not recommended, will completely help you shed some lbs. It will also drive you insane.

The positive I’m extracting from my uber skinny girliness: Instant excuse to go shopping.

Yay!

And I get to groove on some Oven Fries from “Tyler’s Ultimate.”  The potato wedges are baked until crisp and golden, then they are topped with parmigiano-reggiano cheese and parsley. Total yum yums. And I SO don’t feel guilty. (Oh, who am I kidding? The Jersey Girl NEVER experiences guilty “what have I dones?” when it comes to the foods I eat. What’s the point?)

In addition, a pancetta-sauced chicken is decadently amazing. Lemon juice and red wine vinegar give the sauce a tangy punch, while fresh parsley adds a burst of color. Love it. The recipe is a part of Giada De Laurentiis’ Chicken and Shrimp Pancetta Chimichurri recipe. I did not cook the shrimp on the night I made the dish, but I am providing you the full recipe for both chicken and shrimp. I served the chicken and potatoes with some sauteed spinach. 

Chicken and Shrimp Pancetta Chimichurri

From "Giada at Home"

By Giada De Laurentiis

For Chicken and Shrimp:

6 (6-ounce) boneless and skinless chicken breast halves

1 pound jumbo shrimp, peeled and deveined

2 tablespoons dried oregano

Salt and freshly ground black pepper

Olive oil, for drizzling

For Chimichurri:

2 tablespoons olive oil

8 ounces pancetta, cut into 1/4-inch cubes

3 cloves garlic

1 cup packed fresh parsley 

1/2 cup fresh oregano leaves or 2 tablespoons dried

1/3 cup red wine vinegar

1 cup extra-virgin olive oil

3 tablespoons lemon juice

Salt and freshly ground black pepper

Preheat a grill pan or preheat a gas or charcoal grill.

Season the chicken and shrimp with the dried oregano, salt and pepper. Drizzle with olive oil. Grill the chicken for 5 to 6 minutes each side until cooked through. Grill the shrimp for 1 to 2 minutes on each side until pink and cooked through.

In a small skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Drain on paper towels. Set aside.

In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, olive oil and lemon juice. Pulse until smooth. Season with salt and pepper, to taste.

Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta.

Oven Fries

From “Tyler’s Ultimate”

By Tyler Florence

2 russet potatoes cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges

1/4 cup extra-virgin olive oil

Salt

2 tablespoons chopped parsley leaves

1/4 cup freshly grated Parmigiano-Reggiano

Preheat the oven to 425 degrees F.

Preheat a baking sheet in the hot oven for at least 5 minutes.

While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. 

Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese.

Potato Perfection

Who doesn’t love mashed potatoes?

No one. That’s who.

But making them for a crowd can at times be a pain in the arse since you gotta get the dish all together right at the last minute.

Thankfully, my girl Giada De Laurentiis totally has an amazing solution with her Baked Mashed Potatoes with Parmesan Cheese and Breadcrumbs from her cookbook, “Giada’s Family Dinners.”

You can set it all up ahead and just pop the potatoes in the oven 20 minutes before eating.

This is pretty much a staple at Thanksgiving. But Mark and I had his parents and my parents over for dinner this weekend, so I whipped up a batch for the Moms and Pops.

These are pretty much my most fav mashed potatoes ever. And adults and the kiddies love the dish, too.

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
From “Giada’s Family Dinners”
Giada De Laurentiis
(Makes 6 to 8 servings)

1 Tbsp. unsalted butter, plus ½ cup (1 stick) unsalted butter, melted
Salt
4 lbs. russet potatoes, peeled and cut into 1-inch pieces
1 cup whole milk, at room temperature
1 1/2 cups shredded mozzarella cheese
1 cup freshly grated parmesan cheese
Freshly ground black pepper
2 Tbsp. dried plain bread crumbs

Preheat the oven to 400 degrees Fahrenheit. Coat a 13 x 9 x 2 baking dish with the 1 Tbsp. of butter. Bring a large pot of salted water to a boil and cook the potatoes until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Beat in the milk and melted butter, then mix in the mozzarella cheese and ¾ cup of the Parmesan cheese. Season to taste with salt and pepper. Transfer the potatoes to the prepared baking dish. In a small bowl, stir together the bread crumbs and the remaining ¼ cup of Parmesan cheese. Sprinkle the bread crumb mixture over the mashed potatoes. (The dish can be prepared to this point up to 6 hours ahead. Cover and chill. Bring back to room temperature before baking.)

Bake uncovered until the topping is golden brown, about 20 minutes.

The Grunt Work

Bacon, Leek, Potato and Tomato Soup is totally worth the effort.

It’s not all sunshine and roses and rainbows for yours truly in the cucina.
We’re all friends here, so you should know: There are a handful of culinary tasks the Jersey Girl loathes.

1. Cleaning a pan with a Brillo pad. I just skeeve the thought of it. The greasiness, the blue soap embedded in the Brillo, the ick nast factor of it all.

2. Emptying the dishwasher. Hate it. I will put this off for days. And procrastinating goes against all I stand for. But I wait and hope and wait some more for The Husband to do it.

3. Preparing leeks for cookery. Which, brings us to today’s post.

Leeks taste like divinity. But getting them to that point. Oy, vay. It’s a process, dear readers.

So, here’s the dilly-o on leeks. This veg, which is amazing in soups but can also stand on its own as a side, is part of the onion fam. So, the actual part you eat comes from underground. And, when it travels from the farm to your store to your home, there’s still dirt involved.

Like, a ton of dirt. All up in the leeks and it’s many oniony layers. It's like the Pig Pen of veg.

As a result, you must wash, rinse, drain and repeat like a bazillion times.

OK. Maybe not a bazillion. But three. Three is my lucky number. I clean my leeks three times.

Because one speck of dirt will ruin your food. And I’m so not havin’ that.

Behold, my tutorial on leek cleaning:

1. Cut off the bottom and a bit of the rough, dried-out top. Peel off the first layer if it looks dodgy.

2. Slice the leeks into thin discs, about an 1/8-1/4 inch wide.

3. Fill a large bowl with cold water.

4. Place all your leeks into the bold of cold water. Swish around and separate the layers.

5. Drain.

6. Repeat steps 3, 4 and 5 at least one more time. If the leeks are really gritty, repeat two times.

And onto, a way delish soup featuring Le Leek: BLT and P (Bacon, Leek, Tomato and Potato) Soup.

The recipe comes by way of Rachael Ray.

You didn't think I would give one of my own recipes that hokie name, did ya?

I know, I know, she is a divisive character. But I don’t hate on Rachael Ray. I do own several of her cookbooks, and girlfriend does come up with some yum yum recipes.

However, I do dispute her claims that her recipes take 30 minutes. For instance, the one I’m sharing with you took me about an hour. And, I think there are instances where Ray’s recipes have just way too much going on.

But this soup. This soup is awesome. It’s full of veg, and it’s not heavy. The flavors meld together beautifully. Me and The Husband love it.

So, I hope you dig it, too.

BLT and P (Bacon, Leek, Tomato and Potato) Soup
From “2, 4, 6, 8, Great Meals for Couples or Crowds”
By Rachael Ray

Extra virgin olive oil, for drizzling
6 slices lean, smoky bacon, chopped into ½-inch pieces
3 small celery ribs from the heart, finely chopped
2small or medium carrots
3 leeks, trimmed of rough tops and root ends
1 bay leaf
Salt and black pepper
3 medium-size starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 15-ounce can petite diced tomatoes, drained
A handful of fresh flat-leaf parsley leaves, finely chopped
Crusty bread, for dunking and mopping

Heat a medium soup pot or deep-sided skillet over medium-high heat. Add a drizzle of extra virgin olive oil and the bacon to the hot pan. Cook the bacon until it is brown and crisp. Remove the bacon to a paper-towel lined plate and reserve. Drain off all but 2 Tablespoons of the remaining fat and return to the heat. Add the chopped celery and cook over medium heat. As the celery cooks, use the vegetable peeler to make long, thin strips of the carrots. Chop the thin strips into small bits or carrot chips, ½ inch wide. Add the chips to the celery and stir. Halve the leeks lengthwise and then cut into ½-inch half moons. Place the slices into a colander and run them under cold water, separating all the layers to wash away the trapped grit. When the leeks are clean, shake off the water and add them to the celery and carrots. Stir the veggies together, add the bay leaf, and season them with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.

Cut each potato crosswise into thirds. Stand each potato third upright and thinly slice it. The pieces will look like raw potato chips.

Add the stock to the vegetables and bring to a boil. Reduce the heat and add the potatoes and tomatoes. Cook them for 8 to 10 minutes, until the potatoes are tender and start to break up a bit. Add the bacon and parsley and stir. Discard the bay leaf and adjust the seasonings. Serve immediately with crusty bread.

4 Servings.

Please note: The Jersey Girl cleans her leeks in the step-by-step process listed above well before starting to cook. She also does not drain her diced tomatoes. She uses low-sodium bacon and low-sodium chicken broth.

Man Up

For those of you who know me solely based on the Internets and not in real life, this may be a shock to your system:

I loathe football.

Yes, it’s true.

And yet, there’s this little event coming up called the Super Bowl, during which America has a national holiday that revolves all around football. Man food is served and all the manly men beat their hairy, pumped-up chests and there’s testosterone-filled hootin’ and hollerin’ all in the spirit of a macho American sport.

Gah.

If only shops were open during the telecast so that I could go purchase unnecessary shoes.

As a side note, I do LOVE America more than anyplace in the entire land. You don’t need to call the Department of Homeland Security on me.

Last year, The Husband and moi moseyed on over to the home of our friends, Vincenzo and Wendy. They had a mac daddy Super Bowl soiree.

I was into it for the opportunity to hang with friends, cook for said friends, watch “The Office” epi that aired AFTER the Super Bowl and to see the Boss do the half-time show.

This year, however, the Super Bowl lacks any allure for me.

I mean, seriously. The Who?

When I think of The Who, I have awful flashbacks of the summer when my Mom and other moms took me and my sister Monica and a bunch of South Jersey kids and foreign exchange students who were staying in South Jersey to see “The Who’s Tommy” on Broadway. The show deals with catatonic states and pinball playing and violence and child molestation.

It was like the longest 2 ½ hours of my life.

I mean the music is fab, but the subject matter was way trippy and dark and disturbing.

That show put me and Monica both in a catatonic state.

I’m sure The Who will rock out during the half-time gig, but I’m not dying to see it.

Now, if the performer was Bon Jovi – that’s a WHOLE other story.

(OMG. Bon Jovi music would make an AWESOME Broadway musical. Johnny and Gina could be the stars. I totally just had an epiphary….. If only I was a Broadway producer.)

So at the start of football season, I read in the Philadelphia Inquirer that Bon Jovi was being considered to do the half-time show for this Super Bowl.

The Husband is convinced this speculation is a figment of my vivid imagination. But, I just Googled it, Dear Husband, and there are many reports reporting what I’m reporting.

I’m NOT crazy!

Maybe in 2011, JBJ will get the stage. Because The Husband is convinced that the Super Bowl suits will only give the half-time gig to old white man rocker bands since the Justin Timberlake-Janet Jackson wardrobe malfunction. And, you may be judging me right now for LURVIN Bon Jovi. But judginess never got in the way of my feelings about anything. So, whatevs. Bon Jovi is AMAZING in concert. I know my Jersey boys would be fab as a half-time show.

Anywho, in the spirit of football, I bring to you a man food recipe: Retro Rockin’ Potato Skins.

I say “Retro” because potato skins seem like such a throwback to the 90s. Like, potato skins are so 1994 in TGIF’s while you and your friends discuss “MTV Unplugged” or R.E.M or the newest CD you bought at Tower Records after watching "Pulp Fiction" or "Reservoir Dogs" for the millionth time. And “Rockin” is in there because, duh, they ROCK.

The Husband said while eating them last night that the skins are “very, very good and they taste lighter than when you order them at a bar.”

Super yay!

Man food is so bad for you. OMG. But, I suppose on Super Bowl Sunday you’re supposed to wash away these thoughts with American beer, shots, Coca-Cola and more nachos.

I will be stalking shoes on the Internets.

Retro Rockin Potato Skins
(Makes 10)

5 russet potatoes, washed
¼ pound bacon or pancetta, chopped
6-8 scallions, chopped
1 cup shredded cheese such as cheddar
½ cup sour cream
1 Tbsp. hot sauce
Pinch of salt

Black pepper to taste

Prick holes all over your potatoes. Place on a microwave-safe plate. Microwave on high for 12-15 minutes.

Let cool for 10 minutes. Slice in half. Let cool for another 10 minutes. Once cool enough to handle, carefully scoop out as much potato as you can. Place in medium-sized bowl.

Meanwhile, brown your bacon in a medium-skilled over medium-high heat. This takes about 6 to 10 minutes, depending on how crispy you want the bacon. Once cooked, drain on a paper-towel lined plate. Cool for about 5 minutes.

In the bowl with the potato insides, add all the other ingredients, including the bacon once it’s cooled. Mix well. Taste for seasoning.

Carefully scoop filling into each potato skin. Line up potato skins on a baking dish.

Preheat broiler to high.

Place potato skins under broiler for about 5 minutes or until the top is browned to your liking.

Note: You may set up the potato skins ahead of time, and just broil when your party gets started.

Down Home with the Parents

Strawberries, whipped cream and sour cream pound cake.

Only the best for Mom and Dad.

Sometimes, it’s best to keep things basic.
And that’s what I do when Mom and Dad head “to the other side of town” and join The Husband and me for dinner.

The Hubs and I live about five minutes from my parents. We had the good/amazing fortune to be able to actually build a house while we were engaged. Upon taking Mom and Dad to see the land, their initial response was, “But it’s all the way over on the other side of town.”

Five minutes, people. Five minutes.

Fortunately, Mom and Dad came to their senses, realizing that their middle child truly is a hop, skip and a few traffic lights away from home. And, we LOVE having them over for dinner.
We haven’t seen my parents since Christmas, because they headed down to Florida for a month. This scenario has Jerry Seinfeld’s TV parents burned in my brain. My parents had a fab time despite the normally way hot Florida weather taking a turn for the way chilly.

The highlights of their trip including meeting the Cake Boss’s mom while out at dinner.
“She’s exactly like she is on the show,” my observant Mom declared.

Other fun times were had at Elvis impersonator concerts and Anna Nicole Smith’s haunt, the Hard Rock Casino.

For their welcome-home dinner, Roast Beast was served. OK, really it’s a roast beef, but the Whos in Whoville say Roast Beast and they’re only like one of my most fav fictional families ever. So, Roast Beast it is.

With the Roast Beast came Roasted Potatoes with Red Onions, Sautéed Broccoli Rabe and a fab salad.

And, you didn’t think I forgot dessert, did you?

Homemade Pound Cake with Whipped Cream and Strawberries.

My Dad asked if the pound cake was from a store.

Seriously, Dad?!?

To which I replied, “I would never serve you store pound cake.”
Store-bought desserts go against all I believe in. Shudder.

During dinner, my Mom asked, “Do you eat like this everyday?”

She asks this EVERY TIME she comes over for dinner.

My parents totally enjoyed din, which is the only thing that matters.

My sister Monica marvels at us hosting Mom and Pops.

“Cooking for Dad would totally stress me out,” Monica has claimed on the phone from her far-away, parent-free home in Alexandria, Va.

But pleasing my Mom and Dad with food really isn’t that challenging. Rules of thumb are:

1. Do not overcook the protein. Dad will tell you if you do this. My parents are really good at pointing out our missteps. LOL.

2. Do not go all multicultural, trendy or fashionable with your food. Mom and Dad won’t get it.

3. Always have good wine and/or Gentleman Jack, Limoncello and Sambucca on hand. Drinking runs in the family.

4. Add a special touch. Dad loves blue cheese, so I put some on the salad. He also digs horseradish. I put it on the side for the Roast Beast.

5. Make a pot of coffee for dessert. Mom and Dad love their coffee.

6. Expect dinner discussion to revolve around politics (national, state and local).

7. If yelling ensues, just carry on.

These tips work with my amazingly awesome fantastic parents. Maybe they will help you out as well.

Now, on to the dinner at hand. I will share with you my recipes for my Easy Roast Beef and the Roasted Potatoes. The beauty of this is that you can put both in the oven at the same time. Yay! The potatoes take about 45 to 60 minutes to cook.

Regarding the roast beef: Cooking time may vary based on your oven and your meat doneness preference. It is best to check on the roast with a meat thermometer during the cooking process. I cooked mine, which was almost 4 pounds, for just about 2 hours. This produced a perfectly medium-rare roast beef. Yay!
If you’ve never made a roast before, here are my pointers:

1. Let the roast rest for about 10 to 15 minutes before slicing it. Cover it with your roast pan lid or aluminum while it rests.

2. It’s good to have someone else slice the roast (i.e., The Husband), while you get on with the gravy. Then, everything is timed perfectly.

3. Season your roast early in the day. I do it at least four hours ahead.

4. Use a meat thermometer to check on your meat. Remember, a roast continues to cook when you remove it from the oven. I took mine out when the thermometer read 139 degrees.

5. Be prepared to get your paws up in the raw roast beef to season it. If this skeeves you, well, maybe you shouldn’t cook a roast.

I will also share the Sour Cream Pound Cake recipe from the “Better Homes and Gardens Cookbook.” It’s the red-and-white checkered cookbook. As soon as Mark proposed to me, I went out and bought it in my quest to be transformed into a Stepford Wife.

Kidding.

Stepford Wives just sit there and shut up and look pretty, right? Yeah. That’s so NOT me. Never has been, never will be.

But, the cookbook rocks. I will also give you a how-to on making Homemade Whipped Cream. It’s SO easy, even a caveman can do it. And, I feel like all Domestic Goddesses and Gods out there should know how to make whipped cream. For reals.

Dig in!

Easy Roast Beef
Serves 6

1 rump roast beef, just shy 4 pounds
6 to 8 garlic cloves, thinly sliced
3 Tbsp. Italian seasoning
1 tsp. oregano
scant ½ tsp. black pepper
¼ tsp. salt
2 Tbsp. olive oil
1 small onion, small dice
2 cups water
2 Tbsp. flour

To season roast:
Note: You should season roast at least four hours ahead.

In a small bowl, combine Italian seasoning, oregano, black pepper and salt. Mix together.

With a small paring knife, score your roast on all sides except the fat side by making an “X” measuring a quarter-inch. Space out your “X”s by about a half-inch. Insert garlic slices into each “X.” Be sure to push the garlic inside the roast so that the garlic is not sticking out. If it sticks out, it will scorch in the oven.

With your hands, rub the seasoning all over the roast.

Place the roast in the roasting pan, fat side up. Cover and place in the refrigerator for at least four hours.

When ready to roast:

Preheat oven to 325 degrees Fahrenheit.

Drizzle olive oil over roast.

Place roast, uncovered, in oven. Cook for about 30 minutes per pound. (Cooking time may vary.)

When you have about 40 minutes left, remove roast from oven. Scatter chopped onion throughout the pan. Return roast to oven.

Remove roast from oven. Immediate temperature reading should be between 135 degrees to 140 degrees for medium rare. Cover with lid or aluminum foil. Let rest for 10 minutes.

The roast is about to be sliced.

When ready to serve:

Slice roast and arrange on serving tray.

To make gravy:

Place roasting pan on oven burner over medium heat. Add flour to drippings and onions. Whisk together.

Add water. You may also add a bouillon or a gravy enhancer, such as Gravy Mate. Bring to a simmer. Whisk until gravy thickens a bit. Pour into gravy boat.

This is The Husband's fav potato dish.

Fabulous Roasted Potatoes with Red Onions
(Serves 6)

5-6 medium russet or white potatoes, peeled and quartered into 1 ½-inch pieces
6-8 garlic cloves, skins removed
1 medium red onion, cut into 1-inch chunks
1 ½ tsp. dried rosemary or 1 Tbsp. chopped fresh rosemary
2 Tbsp. butter
1 Tbsp. olive oil
Salt and pepper to taste.

Note: You may peel and quarter the potatoes ahead of time. Place in a large bowl of cold water to prevent potatoes from discoloring. Dry thoroughly with a kitchen towel before cooking.

Preheat oven to 450 degrees Fahrenheit.

Place butter and olive oil in a large rectangular baking dish. Place dish in oven for about 5-6 minutes so that butter melts. The butter-oil mixture should start to bubble.

Remove dish from oven.

Carefully place potatoes, onion, garlic, rosemary, salt and pepper in pan. Toss so that mixture is evenly coated in butter, oil and seasonings. Be careful, since the dish is hot!

Bake for about 40-45 minutes or until potatoes are tender. Remove every 15 minutes or so, to toss mixture.

The Sour Cream Pound Cake looks basic, but tastes fab.

Sour Cream Pound Cake
From “The Better Homes and Gardens Cookbook”

½ cup butter (1 stick)
3 eggs
½ cup dairy sour cream
1 ½ cups all-purpose flour
¼ tsp. baking powder
1/8 tsp. baking soda
1 cup sugar
½ tsp. vanilla

Allow butter, eggs and sour cream to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour an 8x4x2-inch or 9x5x3-inch loaf pan. Set aside. In a medium bowl, stir together flour, baking powder and baking soda. Set aside.

In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until very light and fluffy. Beat in vanilla. Add eggs 1 at a time, beating 1 minute after each addition and scraping bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low to medium speed after each addition just until combined. Pour batter into the prepared pan.

Bake in a 325-degree oven for 60 to 75 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan; cool.

Serve with sliced fruit or berries.

Whipped Cream
(Makes 4 to 6 servings)

1 cup heavy whipping cream, super cold
1 Tbsp. sugar

Place a glass bowl and the beaters from a hand mixer in the freezer. Do this at least 2 hours before you make whipped cream.

Remove bowl from freezer. Place cream and sugar in bowl. Beat on high with your hand mixer for about 1 to 2 minutes until soft peaks form. Serve.

It’s not hard, see?!

Be sure to not overbeat your whipped cream, because then it turns into butta. Just, taste it after a minute or so. If it looks like whipped cream and smells like whipped cream and tastes like whipped cream, then it’s whipped cream.

Keeping your bowl and beaters and cream super cold is key to the success of whipped cream!