Sunday, January 29, 2012

Food Network Star adds Alton Brown to the 3 chef challenge in 2012 - Clumsy Gourmet

Food Network Star adds Alton Brown to the 3 chef challenge in 2012 - Clumsy Gourmet

Sunday, December 20, 2009

Parmesan Potato Cakes


  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 clove garlic, grated/chopped
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds Yukon gold potatoes, peeled
  • 1 cup grated Parmesan Cheese
  • 1/2 cup chopped fresh basil


Warm olive oil in a large nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the grated garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Move the onion mixture to a bowl... set aside. Keep the pan ready.
Meanwhile, grate the potatoes using a hand grater or food processer. Wrap a clean kitchen town around the potatoe mixer and squeeze out the excess water in the potatoes. Combine potatoes with onion mixture.  Add Parmesan chesse and fresh basil.  Stir and season with salt and pepper to taste. (if you like a little heat, add a few drops of hot sauce or some red pepper flakes.
Using the pan you sauted the onions in, add additional oil and heat pan to hot but not smoking.. add potato mixture. 
Press the potatoes flat in the pan and cook until the bottom is golden brown and the pancake can move in the pan about 15 minutes. Lower the heat to medium high so it browns evenly. When nicely browned,  place a large plate on top of the potatoes and flip it upside down on to the plate, turn the heat back to high, add a turn of EVOO in the pan if needed then slide the uncooked back into the pan, cook until the bottom brown and crisp about 15 minutes. Slide the pancake onto a serving platter, slice, and serve with a garnish of sour cream if desired.

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Monday, September 7, 2009

Making Homemade Pesto

Basil leaves (Ocimum basilicum).Image via Wikipedia
I just read this great post about using things you buy at farmers market to their best advantage. 

I just LOVE basil and pesto and this is a great recipe and there was also a cilantro version as well as recipes for simple tomato sauce, simple marinara sauce and how to dry herbs. Check it out!

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Tuesday, July 7, 2009

Leftover Asian Stirfry

I just threw this together last night and it came out awesome!

Use any of these leftovers in your fridge:
Grilled Chicken or Pork
Thin slice or grate carrots
Snow Peas
Peppers (any color, rough chop)
White Wine

Pantry Stock
Sliced Water Chestnuts (always buy sliced. same price and no work)
Bamboo Shoots
Artichoke hearts (rough chop)
Chicken, Pork or Vegetable Stock
Tamari, Teriyaki, Peanut sauce, Kung Pao Sauce (pick your favorite or the one you have!)
Onions - (rough chop)
Oriental Noodles of choice

Freezer Stock
Green Peas
Snow Peas
Peppers (any color, rough chop)

Red Pepper Flakes

5 Spice Powder

Boil water (put some salt in to speed the time) add noodles Cook to tender.

In the bottom of your wok or non-stick pan heat 1-2 tbsp Sesame Oil with 1 tsp red pepper flakes, 5 spice powder.  The spices will release their flavors into the oil.  add the onion and celery first and then any or all of the ingredients that you like from the lists above.  Stir.. Fry... add enough white wine or broth to keep de-glazing the pan.  Taste, add seasonings as required for your preference. Serve with Cooked noodles.

I also made potstickers from the recipe below.. Easy Cheesy... 30 minutes or less for my family of 4

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