Brie. Smashed potatoes. Together. Hell yeah. The stuffed here is more like topped, but man, these are still good.

Bless Tieghan, but pretty much everything after the brie in the original recipe I omitted, because FFS, white truffle oil??

Brie Stuffed Crispy Baby Potatoes
Makes 1.5 lbs of brie smashed potatoes. Hell yeah. 

Ingredients

  • 1.5 lbs baby potatoes (aka, one bag at Trader Joe’s)
  • 1 T olive oil
  • sea salt and pepper
  • 3 T butter, melted
  • 4 garlic cloves, crushed
  • 2 T fresh chopped thyme (substituted dried)
  • 8 oz brie, cut into small wedges
  • (white truffle oil, pan fried sage leaves, crushed pink peppercorn if you want to go the full mile on garnishes)

Preheat the oven to 400. Take the baby potatoes, olive oil, and sea salt and pepper, and toss them together in a small bowl (pic 1). Put them on a lined baking sheet (pic 2), and roast for about 30 minutes (original recipe recommended 20, I found it took longer) until the potatoes are fork tender.

Just before the potatoes come out, combine the melted butter, crushed garlic, and thyme in a small bowl. Using a potato masher or a fork, gently press down on the potatoes and smash them until they’re about .25 inches thick (pic 3). Drizzle the butter mixture over the potatoes (pic 4), and then roast for another 20 minutes, until golden and crisp (pic 6).

Cut up the brie into small wedges (pic 5), enough for each potato, about five minutes from the potatoes being done. Then, take them out of the oven, top with brie (pic 7), and put back in the oven for 5 more minutes, until the brie melts all over the smashed potato (pic 8).

And then, enjoy your ridiculously rich cheesy potato!

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Looking for an interesting, healthy snack? Like salt and vinegar flavored potato chips? Ever wondered what this tastes like when applied to edamame? Well, then I’ve got a hell of an interesting, simple snack recipe for you!

Salt and Vinegar Roasted Edamame
Makes enough for a good week of snacks, depending on the package size of the edamame

Ingredients

  • 1 16 oz bag shelled edamame (thaw it if frozen, obviously)
  • .25 c rice vinegar
  • .75 t sea salt
  • pinch fresh ground black pepper

Preheat the oven to 375. In a medium bowl, place your thawed edamame, add the rice vinegar, sea salt, and black pepper, and stir to combine. Let it sit for about 5 to 10 minutes (pic 1). Line a baking sheet, and place the edamame on the lined sheet in a single layer, trying not to pour the leftover vinegar onto the sheet (pic 2 – a little will end up on the sheet, nonetheless).

Roast for 30 mins, toss gently, and then roast for another 10 minutes (see pic 3 for what they will look like at the end). Let them cool for 10 minutes, and then enjoy! Ideally with some water to keep you hydrated.

As frustrating as dealing with my landlord can be (“I’ll maybe fix the peeling ceiling after the holidays,” oh and there might be mice as evidenced by the large trap placed right by a hole in the back stairway, and one running through the bedroom, that trap seems super helpful), one of the things I love about where I live is the neighborhood. And specifically, the middle eastern bakery/grocery that’s a ten minute walk up the street. They do amazing, cheap hand pies that are great for lunch or breakfast, wonderful sides (dolma! baba ghanoush! pita!), they have a small fuckton of spices, and they have a lot of reasonably priced staples. Like say, the black lentils that are central to this recipe.

This is a simple, cheap, low energy, but amazingly filling recipe. I’ve been perfecting it over the last few months to my and boything’s taste, and the recipe as I have it currently is beyond perfect. My spices are a bit more haphazard than the ingredients list below suggests in terms of amounts, but I promise you you can adjust this to your own taste, easy. Throw this on the stove while a Destiny 2 or Overwatch session is going on, and voila.

Punjabi-Style Black Lentils
Makes enough for two and then a little meals for two

Ingredients

  • 2 T ghee (regular butter or oil also acceptable)
  • 1 medium onion, finely chopped
  • .5 T ground cumin (original says seeds, I went with what I have on hand for simplicity)
  • 1 in piece of ginger, grated (original says finely chopped, I go with the ginger grating trick mentioned earlier in the blog these days
  • 5 garlic cloves, finely chopped
  • 1 T ground coriander
  • 1 t ground tumeric
  • 1 T garam masala (usually more)
  • pinch ground chile powder
  • 1 can diced fire roasted tomatoes
  • 1 t sea salt, plus more to taste
  • 1 c dried black lentils
  • 3.5 c water (reduced from original recipe bc now I just use a whole can of diced fire roasted tomatoes, which is an extra cup up from the original recommended amount
  • 4 t salted butter
  • 2 T heavy cream (can be omitted if people don’t like it)

Over medium heat, melt your ghee. Once warm, add the onion and cumin, and cook, stirring occasionally, until the onion is lightly browned in places (pic 1). Add in the ginger and garlic, cook 1 minute more until fragrant, and then add the remaining spices (pic 2) and can of tomatoes (pic 3), and cook 3 more minutes, scraping up any bits that may be stuck to the pot. Add the salt, water, and then the lentils. Bring to a simmer, and then reduce the heat to low, and cover the pot. Cook 35 to 45 minutes, stirring occasionally, until the lentils are tender (see pic 5). If you want a looser dal, add more water. Adjust the spices and seasoning to taste.

To finish, ladle the dal into the bowl, add 1 t butter and .5 T heavy cream, and stir in to melt (see pic 6).

So, earlier in 2015, I received a large amount of frozen steaks from my mom and her boyfriend, as a result of an auction they won. They mostly lived in the freezer for a good long time, and I was trying to figure out what the hell to make with them, as the amount of steak I had was, shall we say, slightly excessive to my norms.

And then I came across this recipe, and given that I was on a kalbi kick at the time, decided to give it a try. It was the right choice.

Simple, quick, and a good meat preparation. You can’t get too much better than that.

Korean Style Steak
Makes however much steak you want it to. 

Ingredients

  • 3 T sugar
  • 6 T soy sauce
  • 2 T vegetable oil (or other mild cooking oil), plus more for the grill pan
  • 2 T sesame oil
  • 1 T fresh ginger, grated
  • 5 cloves garlic, grated or minced (whichever you prefer, I went crushed)
  • 1 small shallot, minced (I think I skipped this, it was long enough ago that I honestly don’t remember)
  • sea salt and fresh ground black pepper
  • (recipe recommends 2 lbs hangar, skirt, or flap steak, I used whatever steak this was that I had in the freezer)
  • (scallions, sliced, and sesame seeds for serving, again, pretty sure I skipped this and just put it over a bowl of white rice)

In a large shallow bowl (large enough to fit your steak eventually), stir together the sugar, soy sauce, vegetable oil, sesame oil, grated ginger, garlic, shallot, sea salt, and pepper together until the sugar has dissolved. Add the steak, turn to coat with the marinade, and let sit at room temperature for about fifteen minutes. I marinated mine in the fridge overnight, I’m pretty sure.

If it’s not the dead of winter and you have access to a grill, heat up your grill. If not, heat up a grill pan on the stove. Either way, heat till medium-hot.

Lightly brush a paper towel with vegetable oil, and then rub that over the rack or pan using tongs. Transfer the steak to the grill area, and discard the leftover marinade. Grill it on each side until done to your liking (five minutes or so a side gets you medium rare, depending on how thick the steak is – adjust over or under according to your tastes). Transfer the steak to a cutting board and let it rest for five minutes.

Slice the steak thin, at an angle against the grain, and top with the sesame seeds and sliced scallion if you so choose, or put it over a bowl of rice from the rice cooker for a kinda donburi, do whatever you want!

This is a pretty straight forward, budget friendly soup. Not my favorite I’ve ever had from the site it’s originally from, but solid enough. The spices on this are super light, and I would recommend experimenting with them significantly. As is, this didn’t make too much of an impression on me.

Curried Red Lentil and Pumpkin Soup
Makes enough soup for a quart container and a little more

Ingredients

  • 1 T olive oil
  • half of an onion, diced
  • 4 cloves garlic, minimum, minced
  • 1 T fresh ginger, grated (tip in recipe)
  • 15 oz can pumpkin
  • 1 c dry red lentils
  • 6 c vegetable stock
  • 1 T curry powder
  • sea salt

Heat your olive oil over medium heat, and add the diced onion, minced garlic, and grated ginger. To make it as easy as possible to grate the ginger (and what I’ve found gets the best flavor in recipes) is to freeze the whole root, and whenever you need it, take it out and grate it straight into the pot. Still fresh (even though the root’s been frozen, the grated ginger will warm up in the cooking process), and has even made recipes taste better. Saute until the onion is soft and transparent.

Then, add the pumpkin, lentils, veggie stock, and curry powder. Stir to combine, cover with a lid, and bring the heat to medium-high to bring the soup to a boil. Once it’s boiling, reduce the heat to low and bring the soup down to a simmer, and simmer for 20 minutes, stirring here and there. After 20 minutes, the lentils should be soft, and the soup should have thickened a bit.

Taste it and add sea salt and more curry powder to your personal taste, and enjoy!

This is one of those absurdly simple, “how in the hell did I not think of this thing sooner??” breakfasts. And yet, it took me stumbling across a photo of this somewhere for doing this to cross my mind.

I’m not kidding how simple this is. Take bagel. Put larger hole in bagel if necessary. Crack egg in bagel. Fry. Enjoy egg and bagel.

Egg in a Bagel Hole
Makes two bagel halves, enough for a good breakfast

Ingredients

  • one bagel, sliced in half
  • 1 T butter
  • 2 eggs
  • salt, pepper to taste

Take a pan and melt half the butter in it. Take a bagel half, and, if you don’t think the hole’s big enough, make it a little bigger, enough so that an egg yolk can fit in the center. Place the bagel inside down in the skillet, crack the egg into the yolk, season with salt and pepper. Cover the pan, and cook until the egg yolk is done to your liking.

Do the same thing with the other bagel half.

Voila: breakfast.

So, hey kids. I’m back. Kinda. Just getting back into the swing of this, and I miiight have a not insignificant amount of recipes I should finally write up.

Basically: unemployment and depression are rough, and getting yourself stabilized after all of the above is even more fun. For now, I appear to be settled enough that I finally feel comfortable getting back to this blog. So. Sorry for kinda disappearing since September, and thank you for sticking with me.

Pork belly is becoming a thing right now, and luckily for me, I have several Asian markets in the Chicago area that do cheap as shit (and well cut) slabs of pork belly. I came across this recipe on Lucky Peach, and decided to give it a shot. One major note – the original recipe calls for you to brown it on top of the time it spends in the oven, but to be very honest, it’s perfect as is after it comes out of the oven.

Momofuku Pork Belly
Makes however much pork belly you want; above was appx 2.5 lbs

Ingredients

  • Desired amount of pork belly (again, above was in one package from their meat counter, about 2.5 lbs I would guess; original recipe said skinless, I got mine with the skin on, didn’t make any large difference)
  • 1 T plus 1 t/lb sea salt
  • 1 T plus 1 t/lb sugar
  • a dash of fresh ground black pepper

The night before you want to make your pork belly, season it with salt and sugar, and a few twists of black pepper from the grinder. Cover it (I used one of the many many containers I have lying around) and let it sit in the fridge overnight.

Day of, preheat your oven to 450. Put your belly in a pan, and then sear at 450 for about a half hour. Turn it down to 275, and let it roast slowly another hour or two (I want to say mine sat for closer to the two hour mark at 275), until it’s nice and tender (but not mushy. ew).

Let it cool to room temperature, wrap it up/put it in a container in the fridge to store, and then warm it and nom as you desire!