Posted tagged ‘recipe’

Twice Baked Guaco-potatoes

July 20, 2010

Last week I had bought a sack of potatoes to make twice baked potatoes. When I got home, I realized I had an avocado as well. I thought, hey, guacopotatoes would be delicious and nutritious. So I made some. I liked them; Beth liked them too, but she preferred the non-guac ones.

Ingredients:

  • 3 baking potatoes
  • 1 avocado
  • 1 tsp minced roasted garlic
  • 2 tablespoons Parmesan cheese
  • 1/2 cup Monterrey Jack cheese
  • 3/4 cup sour cream
  • salt & pepper to taste

Procedure: Bake the potatoes. Allow to cool long enough to handle safely. Halve the potatoes. Scoop out the insides with a melon-baller or spoon. Mix the potato innards with the sour cream, cheeses,  avocado, roasted garlic, and salt & pepper.  Mash together with a potato masher or large fork. If you like, you can reserve some of the cheese for topping. Spoon the mixture back into the potatoes and put them under the broiler for a few minutes until you get some nice brown spots tops. I really liked the roasted garlic with the avocado in these.

Homemade Primanti Sandwiches

January 18, 2010

I really enjoy cooking foreign, exotic cuisine for dinner—Indian, Thai, Chinese, French,…Pittsburghese? Yes. Several foods common to the area around Pittsburgh, Pennsylvania (where I grew up and went to college) are foreign in New Hampshire. Pittsburgh cuisine might even be more foreign than the other foods I enjoy cooking because making them at home is the only way to get them here (whereas I can walk to one Indian, two Thai, and three Chinese restaurants; one of the Chinese restaurants is actually good, too!).

So, I thought I’d share some notes on a few of these, in case you, dear reader, have enjoyed Pittsburghese cuisine in the past but now find yourself far from the steel city, or if you are just curious and want to try making them yourself. I’ll start with the most iconic food: the Primanti Bros. Sandwich:

As you can see, two thick slices of fluffy Italian bread embrace fresh-cut french fries, melty provolone cheese, tomatoes,  and sweet-and-sour coleslaw. What else occupies the space between the bread varies. Could be steak, corned beef, ham, tuna, blackened chicken, fried fish, fried egg, more cheese. The list goes on, but the essentials are the fries, the slaw, and the bread. Joe Primanti created these massive beasts at his sandwich cart in Pittsburgh’s strip district in the 1930’s. There are now five Primanti Bros. locations in the city and 8 in the suburbs around the city. It’s taken me a bit of experimentation, but I now have a recipe that does a pretty good job to recreate the original.

If you can’t make it to the Pittsburgh area, I  highly recommend making these yourself. They are so good, they could make you make this face:

Not many recipes get an endorsement like that! Sadly, I don’t think many readers who haven’t already tasted one of these will want to try making them. But if you would, read on… (more…)

Adventures in Cheesemaking: Paneer Butter Masala!

January 4, 2010

IMG_0157

I was looking over my past posts and thinking it’s been a while since I’ve posted any cooking or recipe entries.  The total lack of any Indian cooking posts actually surprised me because I love cooking Indian food. (Sometimes I think I cook Indian meals enough days in a row to wear out Beth’s taste for them). So, Indian food post, your time has come.

One of my favorite dishes to cook is paneer butter masala. This dish consists of (more…)


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