So it has yet again been awhile since I posted here. I’m not neglecting the blog out of boredom – I’ve just had a lot of things going on this year. As I mentioned a few posts back, I was on a posting hiatus for awhile because I was preparing for my Ph.D. qualifying exams. After passing them, and spending a lot of time reflecting, I finally decided that I don’t want to be a professor as much as I thought I did, and so I’ve decided it’s time for a career change. I’m not sure what that will be just yet – editing/publishing? Non-profit? Or will I switch tracks entirely and become a savvy business woman in a pencil skirt and power pumps? It remains to be seen. In the meantime I’ve been working odd temp jobs to pay the bills, researching different career options, and polishing the old resume.
I’ve also been cooking a lot. Because most of what I was doing in grad school was very sedentary and cerebral, I always found it relaxing and therapeutic to stand up and do something with my hands that produced nourishing, satisfying results on a much faster timeline than any results ever get produced in academic research. Some kinds of cooking projects – quiche, bread, for example, which I’ve been making a good bit of recently – are still totally magical to me. The finished product is something so completely different than the original pile of ingredients that I’m always surprised it is something I have made. I’ve tried lots of new recipes that I’ve loved in the past few months – bolognese sauce, spaghetti and meatballs, a lovely Spanish method for cooking green beans, an intense chocolate sorbet – all of which I plan to come back to at some point so that I can share them.
But the first thing on my list to share was these potatoes. When I lived in Central Jersey, the wonderful Pithari Taverna introduced me to great Greek food – if you are ever in the area, you should seriously go there. They serve these classic Greek lemon potatoes with many of their main courses, and I finally got around to looking up recipes so I could make them myself now that I don’t live there anymore. The recipe I found is a bit different from their potatoes, but it is so wonderful that I plan to make it every time I want roasted potatoes, whether or not the main course is Greek. These potatoes are everything I look for in a roasted potato – soft and fluffy on the inside, crisp on the outside. I’ve made so many roasted potatoes with hard, chunky insides (blech), but once I made these I realized that of course roasting them with some liquid in the pan, as you do here, would lead to internal fluffiness, because the potatoes soak up the liquids (along with their flavors) as they are cooking. Genius.
They are also very simple to make – one of my silly pet peeves is having to parboil vegetables before roasting or sautéing them. I know this feeling is unreasonable, but I just hate doing it! So for me these potatoes are pretty much perfect in every way, since no parboiling is required – you just chop them, toss them in their seasonings, and leave them to roast for about an hour while you deal with other things. And they are better than any of the much fussier roast potatoes I’ve made in the past. Basically, these potatoes and I were made for each other, and we’re going to go get a room now before everyone gets nauseated by my infatuation with them. Make them yourself and you’ll understand. Read the rest of this entry »
This is a comforting dinner for the miserably chilly, wet days we’re having here in the northeast at the moment – a one-dish meal of meat and potatoes that is flavorful and satisfying (though you could also have something green on the side to make this a bit healthier!). It is pretty simple to make – other than briefly boiling the potatoes and sauteeing the onions, you just throw everything into the casserole dish and throw (or gently place) the casserole dish into the oven. This is thus a great weeknight dinner option, especially if you do some of the prep work the night before to save yourself some time – chopping the onions, peeling the potatoes, or grating the cheese, for example. If you’re only cooking for a few people, it will leave plenty of leftovers, which are just as delicious reheated as when fresh out of the oven.
With frosty temperatures across the U.S. today (highs in the 20s and lows in the teens here in the Northeast), soup is the obvious solution for dinner. When I was checking the weather (which I do obsessively!) a few days ago and saw how cold it was supposed to be today, I vowed to just stay in my cozy little apartment all day (one of the benefits of being a grad student). The next day, I got an email from the library informing me that a book that is past the renewal limit is due today, which means that I have to go all the way in to campus (grad student life not looking so great anymore). In any case, I made a batch of this baked potato soup yesterday, so I will at least have the leftovers to warm me up when I make it back.
This genius idea for potato soup comes from the SmittenKitchen. It doesn’t actually involve baked potatoes, which would be a pain to deal with; one just puts the toppings to a baked potato onto potato soup – thus making it less healthy, but certainly more delicious (not to mention prettier in pictures!). There will no doubt be plenty of days during the next few months when a thick, warming, hearty bowl of soup will be just the thing you need after braving the chill outside.