Remember when I was working the bake sale at the Downtown Phoenix Market last month? Well, not only was I a super salesperson that day, I was also a pretty good shopper. The thing that I discovered and am now addicted to are these two horseradishes. Oh My – they are SO good!  I’ve been throwing a few tablespoons of one or the other into everything… such as these potatoes – which are stellar. Get yourself down to the Market on Saturday and tell the people at the Grate Roots booth that I sent you.  Not that the mention of my name will mean anything to them… they don’t know me from Adam… but maybe if enough of you say, “Linda Hopkins of Les Petites Gourmettes sent me,” they will be so grateful for all the business that they will give ME some free bottles!  Now, you want to do that for me, don’t you?

Citrus Horseradish Scalloped Potatoes

2 1/2 cups fat-free half and half
1 cup heavy cream
2 garlic cloves, peeled and minced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 tablespoons Grate Roots Citrus Horseradish
2  1/2 pounds golden potatoes, peeled and thinly sliced
1 Granny Smith apple, peeled, halved, cored and thinly sliced
1/4 cup freshly grated Parmesan cheese

In a medium bowl, combine the half and half, heavy cream, garlic, salt and pepper. Gradually stir in the horseradish.

Preheat oven to 350 degrees and lightly butter a 13-by-9-inch glass baking dish

Layer the potatoes and apple in the dish. Pour the horseradish cream over the potatoes. (The potatoes can be prepared through the point 2 hours ahead. Do not refrigerate.)

Bake in the upper third of the oven for about 30 minutes, or until bubbling. Sprinkle the Parmesan cheese over the top and bake for about 15 minutes longer, or until the potatoes are tender and the top is nicely browned. Tent the gratin with foil and let stand for 10 to 15 minutes before serving.

Serves 8

I’ve told you about my beloved Aunt Connie before and about what an amazing cook she was and what a huge influence she was on me. This beef roast, braised in beer and ketchup, was- and still is – one of my favorite comfort foods! The gravy is out of this world and the meat is tender as can be, no matter what cheap cut of beef you use. Luckily it became a staple in my mom’s rotation of meals too.

Aunt Connie’s Beer Roast

2  1/2  to 3-pound beef chuck roast
Olive oil
Salt and freshly ground black pepper
1 cup ketchup
1 /2 cup packed brown sugar
2 large onions, peeled and sliced
3 garlic cloves, peeled and minced
1 teaspoon dried oregano
2 teaspoons dried thyme
1  bottle of beer
2 tablespoons cornstarch

Mashed potatoes (accompaniment)

Generously season the roast on all sides with salt and pepper.  Heat a large skillet over medium high heat, add olive oil. Add the roast and cook to brown on all sides.

Place in a crock-pot and pour ketchup on top of beef.

Saute the onion and garlic in the same skillet until soft and translucent. Season with salt, pepper, oregano, and thyme and cook an additional 3 minutes. Add onion mixture to the crock-pot.

Deglaze the skillet with the beer, stir in the brown sugar to dissolve and then pour the beer-sugar mixture into the crock-pot.

Turn over the roast to mix in the ketchup.  Turn the crock-pot on high heat for 1 hour, then reduce heat to low and allow to cook all day, or at least 7 additional hours.

Remove meat and onions from crock-pot and set aside on a plate. Make a slurry with 1/4 cup cold water and 2 tablespoons cornstarch.  Whisk into the liquid remaining in the crock-pot and whisk until you have a thickened gravy.

Slice the beef against the grain and serve, with the onions, over mashed potatoes, topped with the gravy.

Serves 6

It is officially Christmas time in the Hopkins’ home. Connor drove home from Flagstaff on Wednesday afternoon, Marissa flew in from San Francisco yesterday afternoon, and Dave’s mom, Pat, flew in from Illinois last night. The gang’s all here, time to celebrate! Nothing like a nice hot bowl of soup to get the party started, well that and a glass of wine…

When you taste this creamy, thick, and rich soup you will swear that is it loaded with cream and fat… but no, the only fat comes from 2 tablespoons olive oil and that is divided by 12 servings, so nearly fat-free!

And the color, oh it is lovely – thanks to the last second addition of a bunch of spinach leaves. Check out this photo of the soup with and without the addition of spinach, just to show you the lovely transformation the spinach makes to the end result.

Healthy? Oh this soup is plenty healthy… cauliflower, broccoli, potatoes, and spinach – on my! Plus it uses the usually discarded broccoli stalks. I almost never discard broccoli stalks, they are flavor-packed and delicious! For instance, when I stir-fry, I use a vegetable peeler on the tough outer part of the stalk and then slice them up and throw them in the wok. No need to peel the stalks for the soup, they will get plenty tender during the simmering stage.

Creamy Broccoli–Cauliflower Soup Sans the Cream

1 large head cauliflower
1 large bunch broccoli, with stems
2 tablespoons olive oil
1 large onion, peeled and diced
1 pound potatoes, peeled and cubed
Salt and freshly ground pepper
4 garlic cloves, peeled and minced
8 cups chicken or vegetable broth
1 large bunch fresh spinach, washed well and stems cut off
1 teaspoon smoked paprika plus more for garnish

Trim the stalk and stems from the cauliflower and discard.  Then either slice remaining head into chunks or separate into florets, set aside.

Trim the stalk and stems from the broccoli and then slice the stalk and stems into 1/2-inch pieces and set aside.  Separate the rest of the broccoli into florets and set aside.

Heat the olive oil in a large pot, add the sliced broccoli stems, diced onion, and cubed potatoes; toss to coat with oil. Season with salt and pepper; cover the pot and sweat the vegetables for 20 minutes, stirring every 6 minutes or so, to prevent the vegetables from sticking to the pot.

Add the garlic, sliced cauliflower, broccoli florets, and 8 cups of stock to the pot, stir to combine and bring to a boil. Reduce to a low simmer and cook until all vegetables are tender, about 15 minutes. Turn off heat; add spinach leaves and push down into hot liquid, just to wilt.

In batches, puree the mixture in a blender and return to the pot. Stir in 1 teaspoon smoked paprika. Taste and then season with additional salt and pepper, as needed.

Ladle into soup bowls and garnish each with a light sprinkle of smoked paprika.

Serves 12

It’s been raining for the last few days, so the weather is perfect for a steaming bowl of soup. But you already know how much I love soup, so really it doesn’t need to be raining to be the perfect day for me!

As I was working on the computer yesterday, I took a break to check in on  Facebook, and right there on my wall, I saw this post from Chelsea’s Kitchen (yes, the same same Chelsea’s Kitchen that serves THIS amazing Brussels Sprout Salad).

“Chelsea’s Kitchen is the perfect place on a rainy day to get some good ‘ole comfort food. Try our potato fennel soup with crispy shallots and parsley!  It’s amazing!”

Mind you, I had no intention of driving the 9 miles, in the rain, to eat a bowl of soup and to lunch all by myself.  But… I did have a fennel bulb, potatoes, and shallots in my own kitchen.  Although I don’t know if this soup is anything like the one served at CK… I can assure you, it too is amazing!

Potato and Fennel Soup with Crispy Shallots

2 tablespoons plus 1/4 cup olive oil, divided
1 large fennel bulb, trimmed and diced, fronds reserved
1 large onion, peeled and diced
1 pound potatoes, peeled, chopped
Salt and freshly ground pepper
4 cups chicken broth
1 cup milk or half-and-half
1 teaspoon fennel seeds, lightly crushed
1 teaspoon dried tarragon or 1 tablespoon fresh tarragon
2 shallots, peeled and thinly sliced

Heat 2 tablespoons of the olive oil in heavy large pot over medium-high heat. Add fennel, onions, and potatoes; season with salt and pepper. Sauté until onions are translucent, about 5 minutes. Cover pot and sweat for 5 minutes. Remove lid and add broth, bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 30 minutes.

Meanwhile, bring milk, fennel seeds, and tarragon bring to a simmer in heavy small saucepan. Reduce heat to a low simmer for 5 minutes. Remove from heat; cover and let stand 20 minutes so that flavors blend.

As soup continues to simmer; heat the remaining 1/4 cup olive oil in a small skillet over medium high heat.  When hot, add half of the shallots and cook, stirring frequently, until golden. Use a slotted spoon to transfer the shallots to paper towels to drain, repeat with remaining shallots.  (Cool and save the shallot-oil, use it the next time you sauté vegetables – yum.)

Puree soup in two batches in a blender until smooth. Return soup to same pot. Place a fine mesh strainer over the pot and add the milk mixture Stir to blend. Season to taste with salt and pepper.

Ladle soup into bowls. Garnish with reserved fennel fronds and serve.

Serves 8

The fun little picture above is meant to represent the number 100, as in 100 consecutive days of blog posts, on new record on my part.  When I made the decision back on September 10th (day 80 in a row), I had no idea just how difficult it would be to not miss a day for 3+ months. You never know what life is going to throw your way when you make a plan – a public statement – like that.  But in many ways, this blog is my therapy, it keeps me honest, and well, I just love doing it. October is always my busiest month of the year, so I’m happy that it worked out that September 30th is day 100. Just for the sake a trivia and my own amusement, the previous streak of consecutive posts was 72 back in June, July, August, of 2010.

I was wracking my brain thinking of what might be fun to make for post #100. I searched the web for food-related “100″ and found nothing. Then I went to Foodnetwork.com and found our own Chef Beau MacMillan, executive chef at Elements at Sanctuary with this video.  The video is from the show “The Best Thing I Ever Ate, Street Food”  and Beau is talking about H-100 tater tots from the Grill ‘Em All food truck in Los Angeles, CA.  Food truck chef Ryan Harkins named the tots after a hard core rock band, H-100 from Ohio.

It was about a year and a half ago that Beau was right here in my kitchen cooking with Larry Fitzgerald and I. He is a great guy and if he loves these tater tots, I knew they must be something special. I’ve tried to re-create them here.  Next time I’m in LA, I’m going to find that truck and compare, ’cause man, these are awesome!

H-100 Tater Tots Knockoff

2 large russet potatoes
Salt and freshly ground black pepper
3 Trader Joe’s garlic cubes or 2 teaspoons garlic powder
3/4 cup cheddar cheese
3/4 cup pepper Jack cheese
1/2 cup flour
1 egg whisked with 1 tablespoon water, for egg wash
1 cup panko bread crumbs
1 /2 teaspoon smoked paprika

Malt Vinegar Aioli

1 large garlic clove, peeled
1 1/2 teaspoons Dijon mustard
1/2 cup prepared mayonnaise
1 tablespoon malt vinegar
1 1/2 teaspoons minced fresh tarragon leaves
Salt and freshly ground black pepper

Canola oil, for frying

Wash the potatoes well.  Place in a large pot and fill with cold water to cover and add 2 tablespoons salt. Place over high heat and bring to a boil. Reduce heat, and simmer until the potatoes are cooked through but still firm, about 20 minutes.

While the potatoes simmer, make the aioli. In a small bowl, mash the garlic clove into a paste with the mustard. Whisk in the mayonnaise, vinegar, and tarragon. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

Remove potatoes from the water, cool slightly and use a paring knife to peel the cooked potatoes while still warm.

Shred the potatoes on the large holes of a box grater, and place the shredded potatoes in a bowl. Use your hands to blend in the garlic and both cheeses, then season to taste with salt and pepper.

Make a golf ball size rounds with the mixture and then shape into a tater tots. Place tots on a Silpat mat or parchment lined cookie sheet. Cover and refrigerate for at least 20 minutes.

While the tots chill, pour the oil about half way up the side into a medium saucepan and heat over medium high heat. Next, set up your breading station; place flour on one small plate, place the bowl of egg wash next to that, and on another small plate mix together the panko and smoked paprika with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Roll each tot first into the flour, then dip in the egg wash and finally, coat with the panko.

When the oil is hot enough, drop three tots at a time into the saucepan and cook until the tots are evenly browned all over.  Use a slotted spoon or spider to remove and drain on paper towels.

Transfer to a serving dish and serve with the aioli and ketchup alongside.

Dave adores smoked salmon. This is a dish I make for him every now and again and I’m always on the lookout for new ideas. I recently  found an intriguing salad, featuring smoked salmon, in an old Gourmet magazine that I’m going to give a try. I will let you know how it turned out in a day or two… until then, I give you this classic – which we enjoyed with our Roasted Silkie Chicken a few nights ago.

Smoked Salmon-Stuffed Potatoes

8 small Yukon gold or red skinned potatoes
Olive oil
Kosher salt
3 tablespoons unsalted butter, room temperature
1/2 cup sour cream or Greek yogurt
2 green onions, white and green parts minced separately, divided
4 ounces smoked salmon

Preheat oven to 400 degrees. Place two potatoes on a small sheet of foil, rub each with olive oil and sprinkle with salt, wrap tightly, repeat with remaining potatoes, making a total of 4 small packets.  Bake in preheated oven until tender, about 50 minutes to 1 hour. Remove from foil; set aside to cool until able to handle, about 15 minutes. Leave the oven on.

Hold potatoes lengthwise, slice off  the top quarter of each potato.  Use a spoon to scoop the flesh out of each potato and place into a medium microwave-safe bowl, leaving a 1/4-inch-thick potato shell.

Add butter to potato in bowl; mash well with a fork.  Stir in sour cream and the minced white portions of the green onion. Season to taste with salt and pepper.

Place potato shells on a small baking sheet and return to oven while you finish preparing the filling.

Cut 8 small strips of salmon for the garnish, dice the remaining salmon and set aside, separately.

Microwave the filling for a minute or two until heated through.  Stir diced smoked salmon into filling; taste and season again with pepper, if needed. Remove potatoes from oven and mound filling into shells.  Place on a serving tray.

Sprinkle with minced green portions of green onions. Arrange a salmon strip atop each potato and serve immediately.

Makes 8

Watch out, these Asian-French-inspired fries are addicting! You can thank me, but please don’t blame me if you end up making them and then craving them again within hours of devouring the plateful! They were an amazing side to the duck I shared with you yesterday. (Un)fortunately, I was so busy taking photos of the duck that I forgot to take any of the potatoes while in progress… so I had to make them again today, darn it! If YOU make them, please leave a comment afterward and let me know how much you love them  what you think. (Oh, obviously the Chinese five-spice and Sriracha is what makes them Asian inspired… it’s the mayo -instead of ketchup- that makes them oh so Frenchy.) And, yes, the Sriracha mayo is just as delicious and versatile as the chipotle mayo… good on just about any and every thing!

Baked Five-Spice Sweet Potato Fries with Sriracha Mayo

3 large sweet potatoes, peeled and sliced into 1/4-inch thick slices, then cut the slices into 1/4-wide inch strips
1  1/2 teaspoons melted duck fat or olive oil
1/2 teaspoon ground Chinese five-spice powder
1/2 teaspoon kosher salt, plus extra for serving
1/2 cup prepared mayonnaise
2 -3 tablespoons Sriracha sauce

Preheat oven to 450 degrees.

Line a baking sheet with foil. In a large bowl toss sweet potatoes with duck fat or olive oil to coat. Sprinkle with five-spice powder and 1/2 teaspoon salt. Spread sweet potatoes in single layer on prepared baking sheet. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned.

While potatoes cook, make the Sriracha mayo.  In a small bowl, whisk together the mayonnaise and the Sriracha sauce until completely blended. Cover and refrigerate until ready to use.

Remove fries from oven and transfer to a serving plate, sprinkle lightly with salt and serve hot with the Sriracha mayo on the side for dipping.

Serves 4

I am up in Flagstaff today visiting Connor and watching my friend, Larry Fitzgerald, and the team at Cardinal’s camp. It is a joy to not only see them both, but to get out of the record-breaking heat in the Valley of the Sun; 114 degrees yesterday!

It literally tried to chase me up the mountain yesterday on the drive here. I left the house at about 10:30 AM and it was 106 degrees. By 11:00, I was at 2000 feet and the temperature was climbing faster than I was; 109. When I reached the Sedona turn-off, it was 11:25 and it was 111 degrees! What was going on here -what’s a girl to do? Drive faster, that’s what I did!

I could see the building clouds and the lightening ahead, so I knew there was hope. I actually stopped focusing on the thermostat, and just like a watched pot that won’t boil if you watch it, the temps finally went down and the next time I looked it was 94. When I reached Flag at 12:20 it was a lovely 84 degrees, relief at last!

In addition, I was able to have coffee this morning with my high-school girlfriend, Darcy. She sang at our wedding, 26 years ago. Don’t you just love it when you haven’t seen a friend for a few years and you just pick up where you left off, as if you had lunch together last week? It’s the best, love you, Darcy.  OK, all that has nothing to do with our recipe today, these are just good, so make ‘em!

Potato, Pepper, & Chorizo Empanadas

3/4 cup finely chopped Spanish chorizo
2 onions, peeled and diced
3 garlic cloves, peeled and minced
1 red bell pepper; cored, seeded, and diced
1/2 green bell pepper; cored, seeded, and diced
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon dried oregano, crumbled
1 large Yukon Gold potato
1 package purchased puff pastry, thawed according to package directions
1 egg, lightly beaten with 1 tablespoon water (egg wash)

Cook chorizo in oil in a large heavy saucepan over medium heat, stirring, 2 minutes, then transfer to a medium bowl with a slotted spoon. Discard all but 2 tablespoons of the chorizo drippings from the pan.

Add onions to saucepan and cook, stirring frequently, until golden, about 15 minutes.  Add garlic, bell peppers, bay leaf, salt, and oregano and cook, stirring frequently, until peppers are soft, about 15 minutes.

Meanwhile, peel the potato and cut into 1/2-inch cubes. Stir into the onion mixture and cook over medium low heat, covered, stirring frequently, until potatoes are just tender, 10 to 12 minutes.   Add potato mixture to chorizo in bowl and stir gently to combine well. Discard bay leaf and cool filling to room temperature.

Move oven racks in upper and lower thirds of oven and preheat to 400 degrees. Place 1 sheet of puff pastry on a work surface. Keep the remaining sheet covered.  Roll out slightly to smooth out the seams. Using a 2-inch round cutter (or a clean tuna can with both end cut off) cut out 10 rounds. Spoon about 2 tablespoons filling into the center and fold dough in half, enclosing filling.   Press edges together to seal, then crimp tines of a fork.  Transfer empanadas to a baking sheet.  Make 10 more empanadas in same manner, with remaining sheet of puff pastry and remaining filling.  Place on a second baking sheet.

Lightly brush empanadas with egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 15 to 20 minutes total.  Transfer empanadas to a rack to cool at least 5 minutes.  Serve warm or at room temperature.

Makes about 20

The empanadas freeze exceptionally well. Place unbaked and egg-washed empanadas on a small baking sheet or plate and freeze until hard.  Transfer to a freezer-quality zip-lock and keep for up to 3 months. No need to defrost before baking, just add an extra 5 minutes or so to cook through and brown.

Today we’ll use two more of the 10 “cheap super-foods” I introduced you to on Sunday; sweet potato and mango.  I’ll leave it up to you on how to use the remaining “everyday” five; low-fat milk, eggs, oatmeal, black tea, and dried cranberries.  Although, tossing a few “craisins” on top of this salad, wouldn’t be such a bad idea.  And… you could pump it up a bit more by serving this color-packed salad on a bed of very thinly sliced fresh kale. That would give you four of the ten “supers” in your supper.

PLUS, Happy Birthday to my dear friend and mentor, Barbara Pool Fenzl! Can’t wait to celebrate a week from today. Until then, have a lovely birthday week. I love you and adore you! xoxo

Roasted Sweet Potato, Edamame, Fennel, and Corn with Fresh Mango Salad

3 large sweet potatoes
1 cup shelled edamame
2 ears of fresh white corn, kernels removed
1 medium fennel bulb, sliced; fronds minced and reserved
4 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons agave nectar
1 tablespoon seasoned rice vinegar
Zest and juice of 1 lemon
1 large mango
1/4 cup minced fresh basil

Preheat oven to 400 degrees.  Scrub the sweet potatoes and then dry well.  Cut into 2-inch cubes and place on a foil lined baking sheet.  Toss until well coated with 2 tablespoons of the oil and season generously with salt and pepper.  Place in preheated oven and roast for 10 minutes.

Add the edamame, corn, and fennel slices and return to oven.  Roast for another 10 minutes, or until sweet potatoes are tender.

During the last 10 minutes of roasting time, prepare the dressing. Whisk together the agave nectar, vinegar, lemon zest, and lemon juice until well combined.  Slowing whisk in the remaining 2 tablespoons olive oil, until emulsified.

Cut the mango into cubes (CLICK HERE if you need a reminder on how to easily do so) and place into a large bowl along with the basil and reserved fennel fronds.  When the vegetables are finished roasting, cool for 5 minutes; add to bowl with mango and toss with dressing.

Serves 4

On the last day of classes each week, I ask the kids, “What was your favorite thing you ate this week, excluding desserts?” (I have to say, “excluding desserts” or all ten of the kids would rattle off one of 8 desserts we had made, trust me, I know – I was a kid once too and I’ve made the mistake before!) Six of the ten kids from last week said that the potato and bacon soup was their favorite dish.

Darn it, if I would have known that before, those six kids would have automatically been my teacher’s pets, because as you know… I Love Soup!

We made a couple other soups too, and I’ll post those in the coming days, plus a few more of the pastas, cupcakes, and sweets – stay tuned…

Potato and Bacon Soup

8 strips of bacon, diced
2 medium onions, peeled and diced
3 garlic cloves, peeled and minced
1/2 cup flour
2 teaspoons salt
1/4 cup fresh basil leaves, thinly sliced
1 teaspoon freshly ground black pepper
8 cups chicken broth
5 large russet potatoes; peeled and cubed
2  1/2 cups half-and-half
1 teaspoon hot pepper sauce
1  1/2 cups shredded cheddar cheese
1/4 cup minced fresh parsley

In a large pot, cook bacon until crisp.  Drain, reserving 1 tablespoon drippings.  Set bacon aside.

In the same pot, saute the onion and garlic in the 1 tablespoon drippings until onions are translucent.  Stir in flour, salt, basil, and pepper; mix well and cook over medium heat for 2 minutes.  Gradually whisk in the broth.  Bring to boil and whisk for 2 minutes.

Reduce heat and add the potatoes, half-and-half, and hot pepper sauce, simmer for 15 to 20 minutes or until the potatoes are tender.  Once potatoes are tender, transfer half of the mixture to a blender and puree until smooth.  Return to pot and stir to combine.  Season to taste with additional salt and pepper.

Ladle into soup bowls, and garnish with cheddar cheese, parsley, and reserved bacon.

Serves 10

This is my last chance to get up an Easter recipe. These potatoes will accompany our Pomegranate Molasses Lamb Chops.  I’m naming them double smoked because of the delicious smoked Gouda and the ever popular smoked paprika.  During cooking classes last week at Les Gourmettes, our guest chef, Joanne Weir, needed to borrow a bottle of my smoked paprika and was shocked by how much I use… the bottle was nearly empty. I do love the stuff!

Double Smoked Potatoes Au Gratin

4 tablespoons unsalted butter, divided
2 pounds Yukon gold potatoes
1 1/2 cups shredded Gruyere cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded smoked Gouda cheese
1/4 cup shredded Parmesan cheese
1 cup fresh bread crumbs
1 medium onion, diced
2 teaspoons smoked paprika, divided
Salt and freshly ground black pepper
1 cup heavy cream
1/2 cup half and half

Preheat oven to 375 degrees.  Grease a 2 quart casserole dish with 2 tablespoons of the butter.

Wash  the potatoes and cut into thin slices.

Combine the cheeses in a large bowl. Remove 1/4 cup of the cheese mixture and combine with the bread crumbs in a small bowl.

Layer half the potatoes and half the onions in the prepared dish. Top with half the cheese. Sprinkle with 1 teaspoon of the smoked paprika.

Repeat with remaining potatoes, onion, cheese, and paprika.

Combine the cream with the half and half and pour evenly over the top.

Sprinkle the bread crumb/cheese mixture evenly over the top and dot with the remaining 2 tablespoons butter.

Bake in preheated oven for 1 hour, or until potatoes are tender and the crumb topping is golden brown.

serves 8-10

It’s no secret – I love potatoes. This is a light, flavor-packed, and healthy potato side that is easy enough for a weeknight and fancy enough for company.

Roasted Red Onion and Red Potatoes with Dried and Fresh Herbs

1 1/2 pounds medium red potatoes (about 4) peel left on, thinly sliced
1/4 large red onion, peeled and thinly sliced
Salt and freshly ground black pepper
2 tablespoons olive oil
1 teaspoon herbs de Provence
2 tablespoons minced fresh basil
2 tablespoons minced fresh Italian parsley
1 tablespoon minced fresh rosemary
1 small garlic clove, peeled and minced
Finely grated zest of 1 lemon

Preheat oven to 425 degrees and line a large baking sheet with foil.  Spray foil with Pam.

Lay the sliced red onion in one layer on the foil and spray again with Pam, season with salt and pepper.

Place the sliced potatoes in a large bowl and toss with the olive oil and herbs de provence. Place on top of the onions, in a single layer, then season with salt and pepper. (Do not wash bowl, set it aside)

Roast onions and potatoes in preheated oven for 15 minutes.  Remove baking sheet from oven and turn over each potato slice individually with tongs, do not disturb the onions.

Return to oven and roast for another 10 minutes.  Remove baking sheet and use a spatula to toss and turn the onions and the potatoes, spread out into a single layer.  Return to oven for 6 minutes.

While the onions and potatoes are roasting, mix together the basil, parsley, rosemary, oregano, lemon zest, and garlic in the reserved large bowl.

Remove baking sheet from oven and scrape all the hot onions and potatoes into the bowl with the fresh herbs, toss well to coat and serve immediately.

Serves 4

When my kids were younger, I loved to trick them with food on April Fool’s Day. The year Marissa was in forth grade and Connor was in first grade was a stellar year!  I began the day with a non-food trick on my husband, Dave.  The day before, I took a new bar of soap and coated it on all sides with clear nail polish.  After it was dry, I replaced the soap in our shower with this new bar. I stood outside the bathroom and listened to him cursing as he continually dropped the bar of soap, trying to get a lather going.  He was so frustrated, I actually began to feel sorry for him, and went in to replace the bar for him.

After I got the kids off to school, I got busy working on the tricks for them.  First, I made up a batch of strawberry Jell-O.  I poured it into their dinner glasses, inserted straws and let it set up in the fridge.  Next, I made these “sham”burgers I’d found that year in Family Fun Magazine. Then, I went to work on the Litter Box Cake that I was to take in to Marissa’s classroom for their April Fool’s Party, since I was the room mom, I wanted it to be extra special. It took a bit of coaxing to get the first kid to try that cake!

Once the kids were home and outside playing, I went to work on their “dessert”, a meatloaf cake, iced with mashed potatoes. As you can see from these photos, it was a very good year for April Fool’s tricks!

“Sham”burgers

1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
2 eggs, divided (one is for the glaze)
1/2 teaspoon vanilla extract
1  1/4 cups flour
3/4 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sesame seeds
1/2 cup shredded coconut
Green food coloring
1 can purchased vanilla icing, divided in half
Red food coloring
Yellow food coloring
6 large purchased soft chocolate cookies

To make the cookie “hamburger buns,” heat the oven to 375 degrees.  Use an electric mixer to cream the butter and the sugar until fluffy. Add 1 egg and beat well. Stir in the vanilla extract. Sift the flour, baking powder, and salt into a separate bowl. Then, add the dry ingredients to the creamed mixture and blend well.

Drop the dough by rounded tablespoons onto a lightly greased baking sheet at least 1 inch apart. Next, use the bottom of a floured glass to lightly press the dough into a circle. Then beat the remaining egg and use a pastry brush to “paint” it on top of each cookie. Sprinkle sesame seeds on the tops. Bake the cookies for 10 minutes, or until the cookies are golden brown.

While the cookies are cooling on a rack, make the “lettuce.” Place the shredded coconut into a plastic bag. Add a few drops of green food coloring, close the bag, and shake until the coconut has turned a light green.

Color half of the icing with red food coloring and the other half with yellow food coloring.

To assemble the burgers, choose two cookie buns that are about the same size and shape. Spread red icing ketchup or yellow mustard icing on the bottom bun, add a chocolate cookie, and sprinkle with coconut lettuce. Add a squirt of icing ketchup or mustard to hold the top bun in place. Arrange the hamburgers on dinner plates or on a platter.

Makes 6 shamburgers
Adapted from Family Fun Magazine

Kitty Litter Cake

2 (18.25 ounce) package white cake mix
2 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) package vanilla sandwich cookies
3 drops green food coloring
1 (12 ounce) package tootsie rolls
1 newly purchased and cleaned plastic kitty litter box
1 newly purchased and cleaned kitty litter scooper

Prepare cake mixes and bake according to package directions.

Prepare pudding according to package directions and chill until ready to assemble.

Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix.

When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You may not need all of the pudding, you want the cake to be just moist, not soggy.  Put cake mixture into litter box.

Put the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top.

Place the scooper in the box, and for an added touch, scoop up a tootsie roll or two and then dare your kids to help themselves.

Serves a crowd

Meatloaf Cake

Make your favorite meatloaf recipe or use a double recipe of THIS ONE. Form and bake the meatloaf in two 8-inch round cake pans.  Whip up a batch of your favorite mashed potato recipe, or use a double recipe of THIS ONE, just leave out the Parmesan and the green onions.  When the meatloaf is done cooking, allow to cool slightly.  Same with the mashed potatoes. The place one meatloaf round on a microwave safe plate or platter. Frost with mashed potatoes.  Place the second meatloaf round on top and frost the entire “cake”.  This is best made at room temperature and then reheated in the microwave, otherwise your potatoes will just melt and slide off the cake.  In that case, the joke is on you!