Next Food Network Star: Challenge #6

No, no, no... I haven't quit blogging again. We've just been a little bit busy doing a little bit of this...

And, a little bit of that...

And, this too...

But, more on that later. With all the getting hitched, family visits, and honeymoon business... I've fallen a bit behind on The Next Food Network Star challenges. Since the show is almost over, I'll finish posting the couple of challenges that I already completed, and set the project aside until next season. Next time, we'll be up and running on premiere night... not like this year's late start. Not to worry, I've been cooking up a storm since we've gotten back from Alaska. I have lots to share, and plenty of future plans for the blog to include weekly features that will debut this week. So, stay tuned! 

Tonight is the final episode of this season's Next Food Network Star. Fingers crossed, and all bets are on for my fave, Justin Warner to bring it home tonight. In the meantime... here's the first of two installments of my remaining completed challenges:

For episode 6, we tuned in while the teams competed against each other to elevate the cuisine of typical food court fare. Team Alton: an Italian-themed booth. Team Giada: a Mexican-themed service. And, Team Bobby Flay: an American deli style menu. 

According to Food Network, here is the synopsis for episode 7...

Ten finalists remain to compete for the title of Food Network Star. This week, each finalist must elevate iconic food-court food while adapting to the limitations of a kiosk. The challenge is taken to another level when they learn they'll be feeding Iron Chef Geoffrey Zakarian in addition to 150 hungry shoppers! Tensions mount as Zakarian provides an Iron Chef-worthy secret ingredient that the finalists will have to incorporate in their dishes.

Per our usual random selection, I came up with the challenge of creating a dish for the classic American deli. And, what deli menu would be complete without a side of fries to go with those delectable sandwiches? These are the French fries to end ALL French fries!

Inspired by a dish discovered at the Alaska State Fair many, many years ago... I present to you peanut potatoes!

I grew up mostly in Texas, having moved to Alaska only right before my sophomore year in high school. Alaska, with its breath-taking scenery, is a magnificent place to visit. Although, with its long, cold, dark winters... it is up for debate on its ranking as a desireable place to live full-time. Obviously, summer is the ideal time to visit. And, if you can manage a trip right at the end of summer, you can count yourself lucky enough to have a stab at a trip to the state fair. Living there, the state fair becomes a rather stale event year after year. Not much changes. Same food booths. Same craft vendors. Same 1,000 pound cabbage contest. But, there is one booth that made the journey worth it every time: the peanut potato food truck. This is one of the elusive booths that only graces the presence of the fairway every couple of years. It is a booth, upon which its sole participation, determines whether we even make the long trek from Anchorage to Palmer on any given year. 

Fingerling potatoes are fairly easy to come by in the south. Every summer, you will be able to find a choice of red, white, even purple fingerling potatoes up for purchase. In Alaska? Not so much. These buttery, flavorful spuds were an oddity to come across up in the last frontier. Until I moved to North Carolina, I was never able to duplicate this recipe on my own. But, now that I can... they are a regular on our summer BBQ menus. And, let me tell you... the put your run-of-the mill French fries to shame!

Peanut Potatoes

2 (1 lb) bags fingerling potatoes

Peanut oil

Kosher salt & freshly ground pepper, to taste

Dried parsley

1 med tub sour cream

1 (.4 oz) pkg ranch dressing mix

1 pkg real bacon bits

Fingerling potatoes, although only the length of a finger (hence the name), are fully matured when harvested. They have thin skins which are ideal to remain intact during cooking. Low in starch, with a waxy texture, they make for a smooth buttery treat once cooked. Look at these beautiful little taters...

Start by cutting up your potatoes. If the fingeling spuds are small enough, halving them is good enough. But if you end up with a bag of rather large guys, go ahead and quarter them. My selection was small enough to halve.

You'll need a deep fat fryer for these. Admittedly, I purchased mine SOLEY for making peanut potatoes. But trust me... once you have one, you won't know how you ever lived without it! Fill the fryer up with peanut oil (canola oil if you have food allergies). Heat the oil up to 375*, and begin frying the potatoes in batches. You will be able to tell when the potatoes are done frying. They will reach a nice golden brown, and float to the top of the oil.

While your potatoes are frying, go ahead and whip up your baked potato dip. Empty the sour cream into a mixing bowl. Add your ranch dressing mix and bacon bits. Stir to combine.

When the potatoes are done, use a slotted spoon to remove them from the fryer. Transfer them to a plate lined with paper towels to drain. Once drained and slightly cooled, sprinkle with kosher salt, freshly ground pepper and parsley. Serve with a side of baked potato dip to scoop up with those tasty taters!

Did you know that, if Belgian hisotrians had it their way, we wouldn't even know French fries by their current moniker? The Belgians insist that originated the fried potato. They would have us believe that it was American soldiers, arriving in Belgium during WWI that accidentally branded them as "French fries" for evermore. What the Americans had sampled were actually Belgium fries, but as a result of French being the official language of the Belgian army at the time... Americans coined these tasty fried treats "French fries."

Either way, trust me when I tell you... these peanut potatoes are unlike any French fry you have ever popped in your mouth. The texture of fingerling potatoes is smooth and buttery. And, that dip... oh that dip! These are heavenly little treats! Serve up with your favorite sandwich or burger, and you'll be on the hunt for fingerling potatoes to accompany EVERY summer meal!

Eat your veggies!

We are the typical all-American family. House. Car. Dog. Three kids that won't eat their vegetables. But, I'm here to tell you... this recipe will render a change of heart with even the pickiest of eaters.

I tried a version of this recipe a couple of weeks ago. It was one that I had stumbled upon through our wonderous, time-sucking friend, Pinterest. But, the Mr. declared that batch "too sweet". Okay. Challenge accepted. I fiddled around with the recipe all last week, and finally came up with one that satisfied the tastebuds of two picky little eaters, and a man with a very discerning appetite. And, myself. These beans are absolutely delicious!

A little history on balsamic vinegar... did you know that JUST 25 years ago, it was virtually impossible to acquire in the US... "tradizionale" versions anyhow? It had to be given as gifts from Italian friends that wanted to share a little of their culture with us cuisine-addled folks Stateside. Balsamic vinegar's uniqueness lies in tha it is made from unfermented grape must, as opposed to wine. Unlike it's common US counterparts, rather than being of a liquid consistency, it is more of a syrup. Quality balsamic vinegars are pricey, but WELL worth the cost. And fortunately, much like the costly saffron... a little goes a long way. I prefer the Elsa brand. Trust me... subpar balsamic vinegars will simply ruin this tasty side dish.

Roasted Soy-Balsamic Bean Salad
1 lb. fresh green beans
8 oz. fresh, sliced mushrooms (I used button mushrooms, but I imagine cremini muschrooms would be tasty too!)
3 cloves of fresh garlic
1 Tbs. balsamic vinegar
1 Tbs. soy sauce
1 1/2 Tbs. extra virgin olive oil
3 slices of bacon
Shaved parmesan cheese, to taste
Kosher salt, to taste
Freshly ground pepper, to taste




Let's start off with those green beans. As always... fresh is best! I absolutely CANNOT wait until my green beans get going in the garden. Walking outside to pick a collander full, and THEN making this recipe? Heaven.

Clean off those mushrooms. Slice them if you need to.

Slice the garlic cloves into 1/8" pieces. Don't slice them too thin. Too thin = burnt garlic. Burnt garlic = nasty, NASTY taste.

Toss the green beans, garlic and mushrooms into a large Ziplock bag. Add the balsamic vinegar, soy sauce, and olive oil to the bag. Seal the bag, and gently massage the contents until all veggies are nicely covered in the marinade. Refrigerate for up to one hour.

Meanwhile, cook the bacon. Take a tip from the pros... bake it. Frying it in a pan leads to uneven cooking, wasted time constantly flipping, and more shrinkage of the meat. I use that handy little vented roasting pan that comes with most new ovens. The vents allow the bacon grease to drain into the bottom of the pan... makes saving that grease for later SO much easier. But, you can also use a cookie sheet with a wire rack placed on top. Bake the bacon at 400* for 10-20 minutes. I cooked mine for about 12 minutes. You don't want it super-crispy for this recipe. Bacon that is a little on the chewier side is perfecto! Once the bacon is done, remove from oven; set aside to cool. Once cooled, chop into bite-sized pieces, and save to toss with salad when it is cooked.

Back to those beans and mushrooms... spread them out onto a non-stick baking sheet. You want to have them even spread across the sheet. Crowding the beans will not allow them to have that crisp-tender texture when you bite into them.

Roast in a 450* oven for about 15 minutes. Check for doneness. My oven is a little on the rushed side. I'm thinking most normal oven would take about 20 minutes. Remove from oven and, using a spatula, move to a serving bowl. Add bacon, kosher salt, pepper and shaved parmesan to taste. Use salad tongs to gently toss salad. Donezo!

This salad went nicely with a honey-baked ham, fresh-baked rolls, and a hearty helping of The Ultimate Mash.

And, although this ins't my recipe... I will ALWAYS give credit where credit is due. For dessert that night, we had Pink Rhubarb Cake...

My word, if that cake isn't worth EVERY calorie contained therein... I don't know what is! Bon appetit!

The comfort of small things...

Food. It can be our best friend. Our worst enemy. Sometimes both. I've traveled to both ends of that spectrum. Times when you can't get off the couch. When you sit staring at mindless television for days on end. Days that you spend asking yourself how everything you've ever done in your life put you HERE. What you could have done differently to alter the outcome. Days that you couldn't even think about eating a single BITE of food. When you lose 10 pounds in a week. When choking down a couple of glasses of water is barely even manageable. I've been there. I've been there most recently. And, I've been there, what seems like a lifetime ago now. 

Yet again, food can softly fill the voids left inside. It can give small pleasures, seemingly insignificant comforts when there seem none left to be had. Family recipes that bring back fond memories. Building new family traditions, spending time in the kitchen with your children. Showing them how your father taught you to knead the dough. Sharing with them, your grandmother's tips for the perfect meatball. And, after the timer sounds on the stove... sitting around the kitchen table, sharing your day's happenings with your family. 

Food can be your best friend. Food is part of our history. Our past, our present, our future. Some of my fondest memories as a child were spent in the kitchen with my mother, Nana, grandmother, father. It's something that I hope, someday, my children look back on fondly to remember me. You see, I have goals. Aspirations. Those seem to have gotten lost somewhere amidst the chaotic shuffle of the last two years of my life. And, then someone saved me from that. Rather, helped me save myself. We have to love ourselves before we can love anyone else. That's easy to forget. But, I need this. My kitchen. My pots and pans. My cooking. This blog. I need it because it's what makes me, ME. It's my release. My time make myself happy. So, I'm going to get back to that. Starting... now. 

 Comfort foods. Mashed potatoes always seem to be the ultimate answer for that. They are as American as apple pie. Literally. Potatoes are a crop native to the Americas. And, as it is told, a Frenchman, Antoine Parmentier, once ran a competition for recipes with potatoes as the focus. To nobody's surprise, he went on to win the competition with his timeless classic: mashed potatoes. The combination of starchy, boiled potatoes, mashed with butter, creams of sorts, a dash of salt and pepper... 

But, THESE mashed potatoes take your tastebuds on a new ride. They are a tad time-intensive. They require love. They will probably take more effort than any other component of your meal. Perhaps, they could even be a meal of their own. But, everything you put into them, you will get back ten-fold. At least, your stomach will. 

  The Ultimate Mash

2 lbs. Yukon Gold OR Russet Potatoes 

3 heads garlic, roasted 

6 shallots, caramelized 

Extra virgin olive oil 

2 Tbs. brown sugar 

4-5 strips bacon, cooked and crumbled (or 1 sm. package of real bacon bits) 

1 C. Gruyere cheese, shredded 

2 Tbs. horseradish 

1 stick butter, plus 2 Tbs., softened 

1 C. half-and-half 

Kosher salt, to taste 

Freshly ground pepper, to taste 

First, you'll want to roast the garlic. Slice of the tops of 3 heads of garlic. Lay each head of garlic on a small, separate piece of foil. Drizzle with olive oil. 

Foil the foil up to make a pouch around each head of garlic. Roast in a 400* oven for an hour. Remove from oven, and set aside to cool.

Once cool, squeeze each clove of garlic into a bowl. Use a fork to mash the garlic; set aside.

Here's where the time-consuming part. Caramelizing the shallots. Don't rush this part. To caramelize properly, they need about an hour to cook. And, trust me... it's worth the extra care. Plus, you can go about preparing the rest of your meal while these guys cook away. Cut each shallot into thin slices.

Coat the bottom of a pan with a thin layer of extra-virgin olive oil. Add 2 Tbs. of butter, and allow butter to melt. Once melted, add the brown sugar; stir well. Add shallots to the pan. Cook over low heat, stirring frequently, for an hour. Your shallots will slowly become translucent and deliciously caramelized. Once done cooking, allow shallots to drain before adding them to the potatoes.

Meanwhile, cube your potatoes. Put in a large cooking pot, and fill pot with water until potatoes are completely covered. Bring to a boil, and boil the potatoes, pot uncovered, for about 45 minutes. Drain potatoes, and return to pot. Mash them until just combined. Add the butter and half-and-half to the potatoes, allowing the butter to melt.

To the bowl of mashed garlic, add shredded Gruyere, horseradish, bacon, salt, pepper. Add some of the caramelized shallots (leaving some set aside to top the potatoes with before serving). Use a fork to gently mix these ingredients together until just combined.

Use a spatula to fold in the now-melted butter and half-and-half into the potatoes. Then fold in the cheese mixture. Mix until just combined. 

*Tip: Mashing potatoes too much can actually begin to break down the starches. And, rather than having a soft, fluffy bowl of potatoes... you end up with a sticky, gluey mess. So, that's why we gingerly mash the potatoes BEFORE gently folding in the remaining ingredients. 

Spoon potatoes onto serving plate, and top with caramelized shallots...

Like I said... I have goals. I have an ultimate one in mind. It all seems a little presumptious at the time, though. So, we're going to take this slow. The blog, that is. It's getting a major overhaul. It's a process. But, my goals and dreams for this will all be revealed in time. Food has always been my passion. For many years now. I still love crafting. It will still make a guest appearance from time to time. But, this will mainly be taking a turn to a food blog... with a slice of crafting, if you will. So, please be patient with me. And, just stick with me, if you will. In the meantime... it's good to be back, and I look forward to this new chapter in my life! Thank you for turning the page with me!