Once again, a pause to visit the kitchen, thanks to Val at Fun, Crafts and Recipes. The Four Foods on Friday meme. Gee, I just hate to have an excuse to talk and think about food, don't you?
Here are this week’s four questions.
#1. What’s your favorite fruit and how do you like to eat it?
Thank you, God, for strawberries. I like them fresh, eaten freshly washed, usually at the sink as I wash them. I also like to sprinkle a bit of sugar on them (if there are any left,) and let them sit until syrupy and put them over vanilla ice cream. Or add a splash of amaretto or kahlua and a plop of whipped cream, or dip them in melted chocolate. Max has inherited this love of strawberries, as well. He and I can demolish a carton in no time.
#2. What is the one spice in your kitchen you use more than any other?
Other than the obligatory salt and pepper, I use garlic in its many forms in many many things, from fresh crushed with salt on a big salad, to powder in gravies, chunks stuffed in roasts, minced cloves in sauces, whole cloves roasted with chicken, or pureed with chickpeas to make hummus.
#3. Pudding. Instant, stovetop or premade?
Pudding. No. Not a pudding fan, it is a texture issue. I really wish I did like it, but nope.
#4. Share a recipe using potatoes.
Potatoes usually manifest themselves as oven fries or quick mashed cheese potatoes, or microwave baked, but I remember my mom making twice-baked potatoes and they were so good! I found this recipe on Southern Food and it sounded very close to what she used to do;
Twice Baked Potatoes With Sour Cream and Chives
INGREDIENTS:
6 large baking potatoes
4 tablespoons sour cream
3 to 4 tablespoons milk or half-and-half
1/4 cup butter, room temperature
2 tablespoons fresh chopped chives
PREPARATION:
Scrub potatoes; pat dry. Heat oven to 425°.
Pierce top of potatoes with a fork. Bake for about 50 minutes, or until potatoes are tender. Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving shells intact.
Beat potato with the sour cream, 3 tablespoons milk, and the butter.
Add more milk or half-and-half if needed. Beat in salt and pepper then spoon the mixture into the potato skins. Sprinkle with the chives. Cover and refrigerate until the next day or bake at 375° for about 10 to 15 minutes, or until lighlty browned. If the potatoes have been refrigerated, bake at 375° for 20 to 25 minutes, until hot and lightly browned.
Serves 6.
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