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To me some of my favorite dishes are with only a few simple ingredients prepared perfectly. Take the potato for example, such a humble ingredient that can be cooked in a variety of ways, one of which is the oven baked potato. Correctly executed a baked potato can become the star of any meal. My ideal potato has a slightly crisped salted jacket and a light and fluffy interior, served piping hot with a pad of butter and some salt and pepper. There really is no magic to baking the perfect potato, however I will share with you a few tips that will insure that your spuds come delicious every time.

Choosing the right potato

The first step in baking the perfect potato is to use the right potato. The russet is most certainly the potato of choice when it comes to bakers. I plan one potato per person and try to select spuds of similar size and shape, this will help to ensure all the potatoes bake evenly.  Here is a link to a post with our handy potato selection guide which explains the different types of potatoes and their best uses.

Washing the spuds

The first step is to clean the outsides of the potatoes, I find a bottle or kitchen brush work very well. A green 3M pad also will work. Under running water thoroughly scrub the potatoes, then place them on a towel or rack to completely dry. Potatoes contain a lot of moisture to begin with. It is important that the skin is dry in order to crisp.

Poking the potatoes

After the potatoes are completely dry use a fork or a paring knife to poke holes in the potatoes. This is an important step, by piercing the potatoes it helps to allow moisture to escape during baking. I find a large meat fork works well. Stick the spud all around including the ends being careful not to stab your hand in the process. Try to stick it as deep as you can, as the steam vents are key to a fluffy interior.

Oil and salt

The next step is to coat the potatoes with olive oil. Hold the potato in one hand and the oil bottle in the other. Drizzle some of the oil on the potato and then spin it around in your hand to completely coat the skin. I find I can keep one hand oil free with this method. After the potatoes are entirely coated, place them on a wire rack over a baking sheet. Generously salt the tops of the potatoes with salt. I like using Maldon Sea Salt Flakes or kosher salt. The salt helps to draw the moisture out of the potatoes.

Baking the potatoes

Place your potatoes on a wire rack over a baking sheet in a oven heated to 375ºF. You can also place the potatoes directly on the racks of your oven, but I find the baking sheet makes them easy to remove and prevents any salt falling into the bottom of the oven. Bake the potatoes for 75 to 90 minutes. The times may seem long but depending on the size of the potato it takes time to draw out the water and create a crisp exterior. Watch for the skins to appear crisp and slightly wrinkled. A paring knife should insert easily into the center of the potato when completely baked.

To wrap or not to wrap

You may have seen potatoes wrapped in foil for baking, and if you prefer a soft skin instead of a crispy jacket feel free to do so. The foil traps the steam as the potato bakes and keeps the skin soft, it also shortens the baking time. If you decide to wrap your potatoes follow all of the other preparation steps in the same manner but reduce your oven time by around 25%.

Serving the potatoes

Allow the potatoes to rest for 5 minutes before cutting into them. Baked potatoes do hold a lot of heat and the steam they release can burn you. Use an oven mitt or hot pad to hold the potato in place. Using a sharp knife make a cut deep down the center, taking care not to cut the potato in half. Then using the oven mitt or hot pad squeeze the potato at the ends to open and expose the flaking center. Top the bakers with a pad of butter allowing the heat of the potato to melt the buttery goodness.

Other tips

Baked potatoes make for great left overs. I usually bake more than I need for my meal, since the oven is on and while I am at it, why not prepare a few for later? Here are a few easy meal suggestions using the left overs.

• Chili stuffed baked potatoes are so easy and super delicious. Heat the potatoes in the microwave, split open, and ladle chili over, top with shredded cheddar, diced while onion, and sour cream.
• Try filling the potato with vegetable or beef stew.
• Clam chowder makes for a tasty topping
• Slice or dice for hash browns
• Twice baked are always a hit. Scoop out the inside and mash with sour cream or plain Greek yogurt. Mix in bacon bits, cheese, or any other of your favorites and place under the broiler to add a bit of crisp.

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Oven Baked Potatoes

Easy steps to baking the perfect potato with a crispy jacket and a fluffy interior

Course Main Course, Side Dish

Cuisine American, Vegetarian

Keyword baked potato, potatoes, side dish

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 4

Calories 270kcal

Author Christoph

Cost $4

Ingredients

• 4 large Russet potatoes washed
• 4 tbsp butter

Instructions

• Thoroughly wash and scrub the potatoes. Place on a towel or rack to completely dry about 20 minutes.
• Using a large fork or paring knife deeply pierce the potato on all sides including the ends.
• Coat the outside of the potato with olive oil. Place on a wire rack over a sheet pan and heavily salt the tops.
• Place in an oven heated to 375F for 75 to 90 minutes.
• Allow potatoes to rest for 5 minutes before slicing and fluffing.

Notes

Choose russet potatoes of similar size for baking.

Potatoes can be wrapped in foil if you prefer a soft skin.

Substitute ghee for the butter to keep this vegetarian. 

 

Delicious thick and creamy bakery shop quality Bavarian cream is easy to make with just two simple ingredients and about five minutes.  Use the cream in between the layers of a cake, or as a pie filling.  You can also use this recipe to fill your cream puffs and eclairs, and making a Boston cream pie has never been so easy.  Use any flavor of instant pudding mix to whip up unlimited creations to please your family and friends.  Replace a quarter cup of the cream with Kahlua, Irish cream, or your favorite cordial to add some additional delight.

Bavarian cream is similar to pastry cream, both using eggs as an ingredient.  Pastry cream is custard based whereas Bavarian cream is gelatin based.  Boston crem is the same thing as Bavarian cream just given an American sounding name.  Making either of these creams from scratch does require a bit of time and effort however this quick and easy recipe is a darn tasty substitute.

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Two-Ingredient Bavarian Cream

Five minutes and two ingredients is all you need to make this delicious and creamy bakery quality filling for cakes and pastries.

Course Cakes, Dessert

Cuisine American, German

Keyword Easy Bavarian Cream Recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cups

Author Christoph

Ingredients

• 1 3.4 ounce box instant pudding mix any flavor
• 2 cups heavy cream

Instructions

• Beat pudding mix and cream in a mixing bowl until thick.  Refrigerate. 
• Use Bavarian cream as a filling for cakes, pies, or pastries.

Notes

Any flavor of instant pudding mix can be used for this recipe. 

 

If you require more than 2 cups of cream use the larger package and just replace the amount of milk listed on the box with heavy whipping cream.

 

You can add extra flavor to your cream by replacing 1/4 cup of cream with 1/4 cup of Kahlua, Bailey Irish Cream, or your favorite cordial.

For many people Memorial Day weekend is considered the official start of the grilling season.  Folks are digging our their grills, locating their tongs and spatulas, exchanging propane tanks, and purchasing charcoal in anticipation of the coming weekend.  For many of us this will be the first three-day weekend in a long time and with warmer weather it is a natural that everyone is ready to get outside and grill.  I however am one of those crazy people who insist on grilling year-round.  Like the postal motto, neither snow nor rain nor heat nor gloom of night keeps me from my grill, and over the years I have found there is almost nothing that can not be prepared on the grill.

While I do love a good burger and always enjoy a brat there are so many options for grilling I thought this coming holiday weekend would be a good reason to share some of my favorite things to grill.  So get your charcoal stocked or your tanks filled and enjoy some time with your family and friends.  Fire up the grill and cook with confidence and know what ever you decide to prepare you will make it memorable.

Grilled Romaine Salad

Grilled Pineapple & Cucumber Salad

Blue Cheese & Bacon Stuffed Onion

Crab Stuffed Jalapeno Poppers

Cedar Plank Salmon

Rosemary Lemon Chicken

Island Style BBQ Chicken

Wisconsin Style Beer Brats

Grilled Filet of Beef

Beer Can Chicken

White BBQ Chicken Shish Kebab

Rosemary Lemon Cheesecake

Smoking in your Gas Grill

I also hope this weekend that everyone will take some time to remember the reason for this holiday, the memory of the countless men and women who have gave their lives during active military duty as well as those who currently serve.

Fort Logan National Cemetery, Denver Colorado

Keep a jar of these quick and easy-to-prepare pickled onions in your fridge to add a quick zip to your sandwiches, salads, and burgers.  A must for tacos, nachos, and tostadas these delightful slivers will bring a subtle tang to your favorite foods.  Or try adding these onions to your charcuterie board for some interesting flavor.  Mix it up by using red wine or cider vinegar or maybe add some slivers of jalapeno peppers to bring a little heat to the table.

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Pickled Onions

Here is a quick and easy recipe for flavorful pickled onions. Add them to sandwiches and burgers, salads, tacos, or any other dish that might like a little zip.

Course Sauce, Snack

Cuisine Mexican

Keyword mexican food, pickled onions, spicy pickled onions, spicy pickled red onions

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 pint

Author Christoph

Ingredients

• 1 large red onion thinly sliced
• 2 cloves garlic peeled and trimmed
• 1 cup white vinegar
• ½ cup water
• 1 tablespoon sugar
• ½ teaspoon salt
• 1/2 tsp whole peppercorns

Instructions

• Thinly slice the red onion and peel the garlic. Toss the onions to separate and place them with the garlic into a pint-size jar.
• In a small sauce pan over medium-high heat bring the vinegar, water, sugar, salt, and peppercorns to a slow boil until the sugar is dissolved.
• Pour the vinegar brine over the onions.
• Allow to cool to room temperature before placing the lid on the jar and storing in the fridge.
• Onions will have their pickled flavor after a few hours. Onions will keep in the fridge for up to a month.

Notes

Omit the sugar if you prefer, the onions will also be delicious.  For different flavors try using red wine or apple cider vinegar.  

White or yellow onions can also be pickled with this method. 

 

This recipe is not intended for canning or long term storage.

Crème fraîche is an amazing and versatile cooking ingredient.  It can be used as a substitute for yogurt, sour cream, or even mayonnaise in most recipes. The higher fat content of crème fraiche means you can boil it in soups, sauces and simmers without it separating.  Try it in potato salad or alongside some fresh fish or fruit.  Use crème fraîche in cakes and desserts to bring a new level of flavor, and for an authentic Mexican meal serve it in place of sour cream. 

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Crème Fraiche

Crème fraîche is an amazing and versatile cooking ingredient. It can be used as a substitute for yogurt, sour cream, or even mayonnaise in most recipes. 

Course Sauce

Cuisine French

Prep Time 5 minutes minutes

Resting time 1 day day

Total Time 5 minutes minutes

Servings 2 cups

Author Christoph

Ingredients

• 2 cups whipping cream
• ¼ cup buttermilk or lemon juice

Instructions

• Mix the two ingredients in a glass jar. 
• Cover with a tea towel and let stand at room temperature (about 70 degrees) for 8 to 24 hours or until very thick.
• Stir well and place lid tightly on jar. Store in the fridge for up to 10 days.

Notes

I prefer the product made using buttermilk; to me it has a creamier finish.

There is nothing like the taste of home-made pasta. Easy and rewarding to make!

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Pasta Dough

Nothing like the taste of home-made pasta. Easy and rewarding to make!

Course Main Course, Soup

Cuisine Italian

Prep Time 1 hour hour

Cook Time 5 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 1 pound

Ingredients

• 2 cup flour
• ½ teaspoon salt
• 3 egg
• 1-2 teaspoons water as needed to form dough (may need a bit more)

Instructions

• In a medium size mixing bowl or directly on a board, sift together the flour and salt, and create a well in the center to add the eggs and a ½ teaspoon of water.
• Mix using a pastry blender or fork. (The dough is similar to pie crust in behavior). Add small amounts of water if needed until dough forms a soft ball. Place dough on a lightly floured surface and knead until smooth. If the dough is too dry and won’t stick together, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour.
• Wrap dough ball in plastic wrap and allow to rest for at about 45 minutes before working.
• Dough can either be rolled with a pin on a floured surface, or can be passed through a pasta machine.
• After rolling and shaping, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it for later.

Notes

This recipe yields approximately one pound of pasta. Simply double or triple the recipe for more.

Pasta can easily be dried for use later.  

Roasted eggplant is delicious as the center of a vegetarian meal or used as an ingredient in dishes such as Baba Ghanoush. This oven method is very simple to do and produces amazing results.

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Roasted Eggplant

Roasted eggplant is delicious as the center of a vegetarian meal or used as an ingredient in dishes such as Baba Ghanoush. This oven method is very simple to do and produces amazing results.

Course Main Course

Cuisine Vegetarian

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 4 People

Ingredients

• 2 Eggplant
• olive oil
• kosher salt

Instructions

• Cut the eggplant in half and score the flesh pretty deeply with the tip of your knife in a cross-hatch pattern. Don’t cut all the way through to the skin, but do cut fairly close to it, and keep the cuts pretty large.
• Salt the eggplant to draw some of the excess liquid out. Press on the edges of the halves to open the cuts and sprinkle kosher salt over the surface and into the cuts.
• Let the eggplant sit cut side up for about 30 minutes while the salt draws out the water. Meanwhile, heat the oven to 400 degrees.
• There won’t necessarily be a lot of water on the surface after a half an hour, so gently squeeze the eggplant with your hand to release the water.
• Pat the eggplant dry with paper towels.
• Brush the cut sides generously with olive oil and place face down on a parchment lined baking sheet
• Roast in a 400 degree oven for about 1 hour. The eggplant will collapse and the flesh on the bottom will turn a beautiful caramel color.
• After roasting, let the eggplants cool for at least 20 minutes before handling.
• Once cooled, scoop the roasted flesh out of the eggplant with a spoon.

Serve

• If preparing for a main course, roast eggplant face down over fresh thyme sprigs and serve hot with a drizzle of vinaigrette.

Notes

Roasted Eggplant makes a wonderful vegetarian dish as well as a flavorful ingredient for other dishes like Baba Ghanoush.

Here’s wishing you more happiness 
Than all my words can tell, 
Not just alone for Christmas, 
But for all the year as well.