Martha’s Smashed Potatoes

May 2, 2012

It must be my Irish blood, but I love potatoes. On nights when I’m alone, a baked potato is my go-to dinner. I love potatoes made just about any way you can think of. So of course I had to try the Smashed Potatoes recipe from May Everyday Food.

Here’s the deal: you boil some small potatoes (I used baby red) until just fork tender. Drain. Put them on a greased baking sheet and smash them with your hand, or as I did, with the bottom of a measuring cup. Drizzle them with olive oil and salt and pepper them and bake at 450 for about 35 minutes, flipping halfway through, until they are brown and crunchy.  Amazing. I would have cooked mine a bit longer if I had had the time, but these were really good. I might use butter next time instead of olive oil. I served them with sour cream. It was like having French fries but without so much grease.


Martha Mondays: Hot Cross Buns

April 2, 2012

Perfecting Pru chose Hot Cross Buns with Dried Cherries for this week. I’ve made hot cross buns once before, a Martha recipe, but I liked that this recipe had dried cherries since I don’t like raisins. The recipe actually has half cherries and half raisins. I thought that this did not rise quite as much as I would have liked it to, but other than it turned out well. I cheated and did not use a pastry bag for the frosting, thus the messy look. We all shared one here and enjoyed it, then I sent the rest away since we also had cake to eat from Teen Martha’s birthday (she turned 20 so from now on, we’ll be referring to her as College Martha). We’re taking a break for the next two Mondays and will get going again with a new project after that.

 


Martha Mondays: Lime Bars

March 12, 2012

Thank you Martha for a recipe that was so easy to throw together! This recipe for Lime Bars has only 4 steps, which is unheard of in Martha’s world. I feel as though mine did not make enough filling. I pushed the crust an inch up the side but my filling didn’t even come close to reaching that. I ended up going around the edges, smushing it down so it didn’t look so stupid. And only 15 minutes to bake? What’s up with that?

We liked these. They are almost key lime pie really. Quick and easy and tasty – thumbs up.


Martha Mondays: Brie and Ham Sandwich

February 13, 2012

Ana at Sweet Almond Tree chose Brie and Ham Sandwich for this week. It was definitely an easy recipe, that’s for sure. I ended up wrapping mine in parchment and putting them in the oven to heat them up and melt the cheese. I also used a ciabatta baguette, which is a little flatter and softer than the baguettes in my store, which I find nearly impossible to bite into. I thought it was fine, but not up to the complicated standard most of Martha’s recipes reach! I felt like it just cried out for something more. Maybe a slice of tomato or a tiny bit of raspberry preserves, just something to make it interesting and different. Not that I didn’t enjoy it  – I did and so did Mr. MarthaAndMe, who was raised on what his mother calls “hot ham sandwiches.”

We’re taking a break for next week, and I’ll be choosing our project for 2/27 which I will post soon.


Martha Mondays: Coconut Ice Cream Sandwiches

January 23, 2012

Thanks to Sassy Suppers for choosing today’s project, Coconut Ice Cream Sandwiches. I am not a huge fan of coconut, but in recent years, I’ve liked it a bit more. For this recipe, you make the dough, freeze it, slice it, bake it, fill with ice cream and freeze again. I thought the dough was kind of hard to mix up. I ended up getting in it with my hands to get it to come together. The recipe said to slice with a serrated knife, but I found a regular knife was better. I thought they were actually pretty good, given that coconut is not at the top of my list.  They’re a different play on an ice cream sandwich, which is definitely fun.


Lemon Parsley and Parmesan Chicken and Potatoes

January 18, 2012

This recipe is from January Living. I’ve had the magazine open to this page almost since the magazine came and finally got around to making it. Nothing too complicated here really – put your potatoes and chicken in a roasting pan and drizzle some oil and lemon over the potatoes and oil over the chicken. You stuff half a lemon and some parsley into the chicken, then roast it. Meanwhile, you make an uncooked sauce of garlic, oil, parsley, lemon juice and zest and Parmesan. I did this in the food processor so it was quite simple. I served the sauce on the side and did not spread it over the food before serving.

I loved the sauce – very bright and fresh. It went well with both the chicken and potatoes. I was not wild about the way the chicken and potatoes roasted. I had about an inch of juice in the bottom of my pan so the potatoes did not get crispy very much. They were still good. I don’t find that stuffing the chicken with things adds much to the flavor of the dish. I wouldn’t bother stuffing it like that again and that might cut down on the overwhelming amount of juice in the pan. Definitely give this sauce a try!


Martha Mondays

January 16, 2012

Today’s project was Chicken with Artichokes, Capers, and Angel Hair Pasta, chosen by Megan at Megan’s Cookin’. I have to say, it sounded kind of plain, and it pretty much was. I had some grated Parmesan cheese at the ready but even that didn’t do much to help it. I also added some onion powder to the sauce thinking that might boost it a bit. It didn’t. Not a fan of this one unfortunately. What did everyone else think?


Martha Mondays

January 9, 2012

Today’s recipe,  Creamy Cauliflower Soup with Greens, was chosen by Ashley at Elizabeth March Design and can be found in January Living. I was apprehensive about this soup. It sounded really, really bland and really really veggie. I thought it wasn’t too bad, and the fact that I threw in a rind from some Parmesan cheese probably helped it. I had some trouble getting it completely blended – there were some strings in it. No one but me would eat it. Mr. MarthaAndMe took one taste and said no thanks. I only made half a batch, so I didn’t have too much left. I am planning to doctor it up and have it for lunch some day this week. I don’t think I would ever make it again, however. What did everyone else think?


The Martha Stewart Show Cancelled

January 5, 2012

Hallmark will no longer carry The Martha Stewart show after the show ends this year (new shows run through the spring and reruns will continue this summer).  I admit I haven’t watched it a lot lately. My DVR still records new shows and I usually fast forward through them just to see who she has on and what they’re doing, but I almost never slow down and actually watch segments.

From the press releases it sounds like Martha will continue to work with Hallmark and I’ll bet we’ll see specials from her on Hallmark. In related news, Home Depot will no longer be carrying Martha’s paint.

What are your thoughts? Are you sad to see the show go? Do you watch it regularly? Is it time for it to go?


Scallops with Citrus Sauce

December 14, 2011

This is a recipe I make very often because it’s just so easy, but it also tastes really complex like you spent a lot of time on it!

I start with making the sauce. In a saucepan combine 1/2 tbsp butter, 1 cup orange juice, salt and pepper to taste, 1 tbsp tamari or soy sauce and 1 tbsp lemon juice. Bring to a boil then reduce to medium and cook until it is reduced to a syrupy sauce, about 15-20 minutes. Set aside.

I use about 12 sea scallops for this one. In the summer I like to grill scallops, but in the winter, I pan fry them. When you cook scallops you want to first make sure you rinse them well to get rid of grit. Then you want to peel off the little muscle on the side. Then it’s very important to completely dry them so they will caramelize.

For this recipe, I get the pan very hot and melt 1/2 tbsp butter and 1/2 tbsp olive oil. Then I drop in the scallops (which have been seasoned with salt and pepper). Be sure you have a big enough pan, so there is about an inch or so between the scallops. If you don’t, they will boil in their juices instead of caramelizing. Cook about 2-3 minutes, then flip. Cook until cooked through, another 2-3 minutes.

Remove the scallops and pour the sauce into the scallop pan. Heat the sauce, scraping up the browned bits from the bottom. Serve with the scallops. This is good served over rice too.


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