Ramping Up

Spoils of the hunt!

One of the things that's a little tough about living in Green Bank is that to get really good produce, you have to go quite aways. Generally, most things -- be they shops, restaurants, grocery stores, or whatever -- are at least 40 minutes away. However, if you DO find fresh produce around here, it has the potential to be very, VERY fresh.

A bit over a week ago, one of the locals took a group of us out ramp hunting. If you are not familiar with these little delights, they are a type of wild onion, basically. They have a bit more of a garlicy flavor than some, and you can use them how you would use green onions, scallions, or things of that nature. Prior to this, the last time I'd picked them was when I was hiking the A.T.; we happened across a patch and just picked a few to add to our cooking pots that night. I would occasionally see them at the farmers market in NYC, but they have a fairly short limited growing season and tended to be expensive -- you really do have to trek out somewhere in the wilds to get them! But now I'm living in (or at least, near) the wilds, which means, RAMP HUNTING.


It was a fun experience, the person who took us out clearly knew exactly where they tended to grow, so the group of us were digging up and down and all around a creek that was simply swamped with the things. There were half a dozen of us, digging for at least 45 minutes, and we barely made a dent on them. We washed them up a bit in the creek, then brought them home. I brought home two big bags, one of which I gave away to a friend who'd not been able to join, and I still haven't finished cooking all of them up. So far I've made buttermilk ramp biscuits (with bacon!), fried fish with ramp aioli, ramp-and-lettuce soup (mixing two separate recipes), and I've generally just thrown them into several other dishes I've made (squash with ramps, chicken with ramps, BLTs with ramps etc). It's been fun cooking with them! They're very inspiring.


Yeah, this is a short post, I know, but hey. I've been busy. And look! I'm trying to update regularly again! Go me!

Life update (and Soylent review)

Hi all!

It's been ages and ages, I realize, but I never intended to let this blog die. I've just been in the midst of writing up my dissertation and job hunting. I'm going to be defending my thesis in a couple of months, likely in late January/early February, so that's been my main focus for a while now. I haven't gone on any really interesting trips since the last time I posted, and while I have been cooking some and have been to some awesome restaurants (most notably Eleven Madison Park last May!), I haven't been doing nearly as much foodie stuff lately. The most interesting thing I've done food-wise lately was cook borscht (which turned out really well, admittedly) and to try out Soylent. If you aren't familiar with the product, it's basically a drink designed to replace food -- it's balanced so that if you consume nothing but, you still fulfill all your nutritional and caloric needs without needing to cook or prep anything.

But Jennifer, you say -- you LOVE cooking! AND eating delicious new things! Why on earth would you replace food with something like that? Well, for one, I love to try new things. And I really like the *idea* behind it -- making it easy to get all your nutrition from one source in a relatively inexpensive manner (~$2.30 per bottle right now, cheaper in powder form) seems like a good idea to me. And if I'm ever going to replace food with something else, now is the time -- like I said, I'm in the middle of writing up my thesis. I'm *busy* and when I'm not busy I'm frequently *tired* and don't feel like cooking up something complicated. If you compare the frequency at which I've been cooking for the past six months ago to any other six month period of my life since moving into my own place (albeit with roommates, but also with a KITCHEN) during my junior year of undergrad, you'll notice a SHARP drop in how often I've been doing so and a SHARP rise in take-out and super-simple instant type dinners which require minimal effort. Also, it's named after a famously cannibalistic product which I find, frankly, hilarious. Know thy audience, I guess.

Anyway, they recently updated the product so that it's no longer just in powder form -- originally you had to mix it up yourself whenever you wanted it, but now it comes in conveniently pre-made bottles which I can grab on my way out the door if I'm in a hurry. They're 400 calories a pop, so in theory you can drink 5 bottles a day to get your full 2000 calories, but I maybe have one or two a week at most, when I'm tired and hungry or in a hurry to get somewhere and need food fast. Good for a quick breakfast or snack. I bought a 12 pack a little over a month ago and recently received my second one last weekend.

Taste-wise, it's kind of like a cross between unsweetened soy milk and those last liquidy dregs of oatmeal that collect at the bottom of your bowl, in that it's got a bit of thickness and texture. It tastes fine. A bit bland, but really, I like soy milk, and that's the closest thing to it, I think. Thick soy milk with a hint of oatmeal. Fine for a bit, for a meal here and there, but if I lived off the stuff I would get cravings for actual flavor pretty fast. 

Anyway, that's all for now, this was meant to be a quick life update mainly. No promises for future update schedules because right now my dissertation writing is the most important thing.

An American Abroad

So, as I may or may not have mentioned, I'm spending this summer in Cambridge, England, where Benson works as a postdoc. I've been here almost three weeks now, and overall, I'm just very content and happy. I've settled in here pretty well.

I've got official visitor status at the IOA now, and am moving from desk to desk as various astro grad students are on vacation, or working in the library when no desks are available. The people here are friendly and interesting to talk to, I've been having good conversations about science and about non-science things, too. I'm chatting with the grad students at lunch and during coffee and afternoon tea (both of which are daily here... which is good except it makes it overly easy to take breaks and not be working!). My paper is coming along, not as far as I would have liked, but I feel like I'm making progress. After work, Benson and I cook nice dinners together on almost a daily basis, then hang out, watch TV, play games, or even work a bit at home. Or we bike into Cambridge and watch 'football' (aka soccer) at a pub with some of his friends, or go to the market (there is a very nice market in the town square), or watch movies at his department. Watching the world cup has been a lot of fun here -- even if the USA is now out. We watched the USA/Belgium game at the "Isaac Newton Pub," where apparently a bunch of Americans had gathered to watch the game. (Our keen senses picked up on this when people on the other side of the pub started belting out the National Anthem at the beginning of the game -- of course, the Americans at OUR table then joined in as well.) Quite a gripping game, even if we got out at the end. Tomorrow for the 4th, we're going to a pub with a German friend of Benson's to watch the Germany/France game, then are going to wander the town and do *something* vaguely patriotic or celebratory, I suppose -- perhaps we can find other Americans out and about.

Benson's flat has the most gorgeous view out the back of a huge field and trees and whatnot in the distance. I'm biking to work every morning past horses (well, one field of them, anyway), but the town center is like 10 minutes by bike, extremely easy to get to, we go in pretty regularly.  And honestly, the IOA couldn't be closer to the department, it's like an 8 minute walk, which means it is barely even a bike ride. EVERYBODY bikes here, the town is *quite* bike friendly. It's also easy to get into London by train. We've only gone in once so far -- we went to the British Museum and attempted to do the entire thing in a day -- an exhausting and somewhat hopeless task, but we did walk through every room at least, even if we didn't look at most things closely. We then went around town to see all the big landmarks: Big Ben, the Houses of Parliament, westminster abbey, the Eye of London, the Tower of London, the famed London Bridge (aka the Tower Bridge). A fun day!  And of course I've been trying to eat all 'typical' English foods -- bangers and mash, meat pies, fish and chips, tikka masala (which is as English as the fortune cookie is American, plus there is a LOT of good Indian food here).

As I mentioned, there is a market in town, so we've been cooking a lot. Mostly simple things -- stir-fry with rice, oven baked chicken, sloppy joes, the most gorgeous and huge artichokes from the market that I have ever seen, a homemade omelet and bacon (the bacon here tastes different, and is a lot leaner, which is fine, I guess, but leaves us without extra bacon grease with which to cook other things... and the bacon doesn't feel quite as *decedent*) -- but we've also done stuff like homemade wonton. And this weekend we're thinking of doing another French Laundry project, we haven't decided quite what to do. In general, I find it's a LOT nicer to cook for two than to cook for one, so I've been eating and cooking more here than I usually do back in NYC, with more variety and fewer leftovers. We're also planning on going back into London next Monday, do another museum (we're deciding between the Tate Modern and the Victoria Albert museum, we'll do them both eventually, it's just a matter of priority), get a nice dinner, and then I managed to get us free tickets to a recording of a radio show I like: John Finnemore's Souvenir Programme (basically, a radio sketch comedy show). So that should be fun!

That's all for now, I'll be sure to post a few more status updates while I'm here.

Cleaning out the Freezer

This summer I'm going to be spending three months in the UK, where my boyfriend, Benson, is working his post-doc position. So prior to leaving (in two weeks!), I've been trying to eat all the consumables in my apartment that are sitting in my pantry, my fridge, my freezer. This has resulted in me eating and making some interesting dishes lately, just to get rid of various ingredients. This past week, this resulted in me making Matzah Ball soup (getting rid of a bunch of soup stock), pan-fried chicken hearts (getting rid of chicken hearts), and dark chocolate beet brownies (getting rid of both some frozen leftover beets AND my chocolate chips). I got the recipe for the beets from here, altering the recipe slightly by removing an egg, adding a bit of extra salt, and swapping butter in for oil, so if you compare to the website I got the recipe from, you'll see a few changes. The chicken hearts, I improvised after looking at a bunch of different recipes, none of which I liked completely. (And I'll leave the Matzah Ball recipe, recipe from my friend Abe but with bacon fat substituted in for chicken fat because I didn't have any chicken fat -- the most unkosher matzah ball soup ever -- for another time.)

Dark Chocolate Beet Brownies
2 large beets, peeled (~1 lb)
2 large eggs
2/3 c. brown sugar
2/3 c. white sugar
1/2 c. butter, melted
2 tsp vanilla extract
1.25 c. cocoa powder
3/4 c. flour
1 tsp baking powder
1 tsp kosher or sea salt
1 c. chocolate chips

So as I said, I had some beets in my freezer (see "Death of a Lobster" - yes they were a year old - but you can freeze that kind of thing for ages and they're still just fine) -- basically extremely finely chopped beets, which had been through a blender, and which came from roughly 1lb of beets. Now, if you have your own beets not yet pureed, chop them up into a smallish dice, boil them in water until they're soft, drain well, then puree in a blender. If it doesn't blend well, add some melted butter from your butter reserve (as the butter is going to go in your brownies anyway!) so that it purees! You want the puree NOT to be hot (warm is ok, but NOT hot) so let that sit and cool a bit. In a separate bowl, mix flour, any remaining butter (melted), vanilla and sugars. Then add the beets and blend until homogenous. Next add the dry ingredients, mix again, then finally stir in the chocolate chips. Pour everything into a WELL GREASED, 9x13 baking pan, and bake in a pre-heated 350 degree oven for 30 minutes until a toothpick comes out clean. Let cool, then consume these delicious, rich and uniquely flavorful brownies at your will!


Pan-fried chicken hearts with garlic and rosemary
chicken hearts
a few cloves garlic, minced
olive oil
rosemary
salt
pepper
cayenne pepper
chili powder (for an optional KICK)
flour
bacon fat (or other oil/fat to cook them in! Butter, chicken grease, or even more oil would work fine)

So as you can see, this recipe doesn't really have... proportions. I had a container of chicken hearts, and just kind of scaled accordingly. I sliced them up into strips (like 4 slices/heart - not quartered, but flattened slivers) rinsed and drained them thoroughly, then tossed with olive oil and the various spices to taste until they were well covered, then let them sit in the fridge for a couple hours (though honestly, 30 minutes would probably be fine). After that, I simply tossed the heart slices in flour and pan fried them in bacon fat (because everything improves with bacon fat!) for maybe 10 minutes, until they were cooked through. Then I popped them in a bowl and ate them as is. These turned out REALLY well - I tend to be ...non-discriminating when it comes to what types of food I'm willing to consume, so eating hearts doesn't bother me. Especially considering that my family always eats the chicken innards when we roast a chicken (or turkey, or other fowl beast) anyway. My dad's even made chicken heart soup. So eating chicken hearts is nothing new. However, when cooked this way, rather than baked to death inside a roasting chicken, they turn out extremely tender and juicy, much better than I've had them before (again, boiled or roasted to death). 10/10 would recommend for the more adventurous eater!

Homestyle Cooking: Meatloaf!

Everybody has their own recipe for meatloaf, and each one is just the way you had it growing up, and no other recipe for meatloaf can compare. What good is meatloaf if it's not just the way that mom/dad/grandma used to make?  In college, my biggest almost-fights - recurrent arguments? Joking arguments that almost weren't jokes? - with my friend Abe were over our respective meatloaf recipes. His recipe involves lots of ketchup, with more ketchup served on top - meatloaf, to his family, is a mechanism for getting rid of ketchup in a tasty fashion. Whereas I would never let ketchup within a MILE of my meatloaf - who eats meatloaf with ketchup??? Meatloaf is nostalgia, personified (food-onified?). As such, visiting my folks last week over Spring break, and having my grandfather over, I happily use my mothers - or rather, her Aunt Grace's - meatloaf recipe for some good home cooking. I don't tend to make it for myself very often, as it's rather a lot of food for one person. On the other hand, it does freeze well. But when I make it for family, well, there is never enough left to freeze!

Meatloaf

1.5 lbs ground beef

1 c. seasoned bread crumbs

1 c. tomato sauce

2 eggs

1 medium onion, chopped (optional)

1/2 tsp salt

dash of pepper

Preheat oven 400F. Mix all ingredients thoroughly - I usually just do this by hand, as I find that gets the whole mixture a bit more homogenous. Now, this recipe is a bit flexible, and usually when I make it it's with a little more (or less) meat. As such, I usually give it a good mix, then add more tomato sauce or breadcrumbs as necessary. You want the meat to be firm and moist - holding it's shape well - you don't want it to be overly crumbly from too many breadcrumbs or overly moist or slimy from too much tomato sauce or too many eggs. When cooking in Baltimore, I actually usually make a 2+ lb batch, which I split into two smaller loafs, saving one for a second meal with my folks.

Now, once everything is nicely mixed, and (for larger batches) split into equal loaf sized parts, you shape your meatloaf. This is the ... trademark? ... of my meatloafs. Ever since I was very small and helping my parents make meatloaf, I've always always always made my meatloaf into shapes. A cat, a Christmas tree or snowman, something seasonal. I've found that rabbits are particularly nice. Bake for 1.5 hours (more or less - obviously for more meat, cook longer, for less, cook shorter). Serve without ketchup.

Fun with Soup Stock

As I've mentioned in a few previous posts, I save chicken (and duck, and turkey, and lamb) bones in order to make my own soup stock. This results in me having, first, random bags of bones sitting in the back of my freezer, and second, large amounts of soup stock sitting in my freezer. Which means even when I'm busy, I have easy access to quality soup. It's easy enough to make soup stock: fill your pot 2/3 or 3/4 up the way with bones. You can add in some veggie scraps if you have them - or some garlic, or onion, or celery - for a bit rounder a flavor. I usually toss things like corn cobs in a plastic bag and save those in my freezer as well. Cover entirely with water, with a couple inches above the bone line to spare. Add in a bay leaf if you have one, and possibly a bouillon cube as a bit of a starter, and salt generously. Cover and cook. In a regular pot you have to cook for HOURS (and you probably want to smash up the bones with a hammer or something so they release their flavor a bit easier). However, I have a pressure cooker. Hence, I can just pressure cook the pot for about 45 minutes to an hour, and it's gonna be as good as it's gonna get! Once that's done, simply strain the soup thoroughly - first to get rid of the bones, then through a finer strainer to get rid of any small particulates which may have slipped through. Apparently fine restaurants strain their stocks up to 5 times to get them extra smooth, through increasingly finer strainers, but I generally don't go that far. Any sort of bones work here - as I've said, I've made turkey soup, duck soup, chicken stock, lamb stock, shrimp stock, and even veggie stock once (I didn't find that veggie stock was worth it, though - I'd have rather just eaten all the veggies and bought veggie stock - the difference from store bought didn't seem significant, except for a bit of a stronger dill flavor, but I digress). You can also make soup out of actual meat - buy a whole chicken and work from there - and that will end up with a delicious pot of soup as well - with actual meat in it to boot. But I rather favor this bone based method, as it's nice not to waste the bones from your lovely chicken roast and to reuse them for new, delicious purposes. It feels thrifty, and it turns out very well.

So in the past few weeks, I've made a couple different soups using my stock base (and yet, still have some remaining in the freezer). First, I made a sort of 'leftover' soup using a bunch of items that I had in my fridge I wanted to get rid of. This ended up consisting of onion/garlic/celery/cream cheese/parmesan cheese/heavy cream/chicken soup/cumin/bay leaf/chili powder/pepper/cayenne pepper/chives/corn starch/MSG/salt/anchovy paste/hot sauce! I don't have a picture, or even a recipe really other than my list of ingredients, because I just kind of kept adding things to the soup, tasting it, and whisking vigorously. So I guess this bit of the post is just a self-reminder and PSA that making soup once you have a good base is pretty easy and flexible. And there aren't any rules about it. Just stick things in that will taste good, and there you have it.

More recently, I decided to make some congee. This is also a relatively recipe-less dish. At it's most basic, it is rice in soup broth, cooked for long enough that the rice breaks down and becomes mush. So it is mainly a question of what you want IN your mush. However, I scandalized Benson by putting onions instead of scallions in my congee (one of these items I had, the other I didn't. The onions taste FINE, but admittedly the scallions are a BIT more traditional...). "Why would you put onions in congee? Nobody does that." I don't recall his EXACT phrasing, but the upshot was I was corrupting one of his favorite dishes, apparently. He also gets on me for putting sugar in my tea. Which is why I don't put sugar in green tea any more (but still keep to my sugared black). Anyway, this is an example of when I like to take full advantage of my slow cooker to just let the soup sit on my counter as everything cooks. So here are the ingredients I put into my most recent batch of congee - again, the only real things you need to put in are rice and broth. And scallions. And perhaps some ginger. And salt.


Congee
1 quart chicken stock+ 4 cups water (aka, 2 quarts soup)
1.5 c. uncooked rice
2 chicken thighs
1/2 diced onion (or, fine, SCALLIONS - ok? I had to promise Benson that if I ever made this for him, I'd only put scallions in.)
Ginger (alas, I only had the ground stuff this time, but I prefer to chop up a few actual chunks/slivers - that's what I tend to do. I usually have it around, but I recently finished off my last hunk.)
Salt
Pepper
MSG (see my post, Cooking For One, if you want to hear my mini-rant on MSG having a bad rep)
Soy Sauce
Maggie sauce
Sesame oil
Jyok3 sung1 - which is shredded... dried... pork stuff? From Chinatown. Added at the end as a kind of garnish, on top of the soup, not cooked with it. Also delicious over straight up rice. Or over other stuff with rice. Or on it's own. Just look at the picture, not really sure how to describe it other than kind of sweetish dried shredded pork.

Shredded dried pork product

I add the bit of water to my soup stock because stock is STRONG, and I added other stuff into it for flavoring, so I can get away with diluting it a bit. It goes further that way. But yes, toss everything in your crockpot, give it a stir, and let it cook for 4-6 hours until the rice has broken down and it's nice and porridge-y. That's when you taste and adjust the seasonings. Obviously, since I tossed in raw chicken, one can't taste until after it's cooked through. But I don't even bother taking the chicken off the bone - just tossing the whole thing on is fine, because after a few hours it falls OFF the bone. So yes, all of the ingredients, save the jyok3 sung1, into the crockpot for 4-6 hours. Stir occasionally. Or in an actual pot, but then you have to keep an eye on it and stir a heck of a lot more often. I mean, I put it in the pot and then watched a movie with Benson. Can't do that with a pot sitting on top of your stove. (We watched Hot Fuzz, which was great. And in case you are wondering how I watched a movie with Benson when he's in England and I'm in New York, we do this by getting the same copy of the movie, shared via Dropbox, getting on Skype, setting up the movie, and counting backwards to hit play at the same time. Then we keep Skype going, and usually IM comments back and forth throughout. It's nice. We do TV shows the same way.)

 So, that's it for now. Hope that this encourages folks to stop and enjoy some delicious, delicious soup. After all, when I was little, soup was my absolute favorite meal of all. I'd eat it almost every day. Nothing wrong with that - it's extremely versatile and a wonderful comfort food.

Catching up, plus Deviled Eggs

Hey all!

It's been much, much too long since my last blog update. Very sorry about that, I genuinely WILL TRY to go back to an update schedule of every other week at a minimum. So. What have I been up to since... gosh, has it really been since last summer, basically? I've had many blog posts I meant to write. My dining experience at Per Se. The rest of my trip to Italy. The many various things I've cooked over the last 6 months or so. Well, I've been up to a lot in that time. Benson has visited twice. I've gone to Baltimore more than one might expect, including a week of housesitting plus keeping an eye on my grandfather who recently moved down to an assisted living place in Baltimore. A dear friend of mine got married and had a lovely wedding. I gave a public outreach talk on some interesting debates in the history of astronomy, plus have participated in other outreach activities with the astro department. I've been running/attending a movie night with friends in the department, too, so lots of good movies, there. My research has been going well, and I've been working on some papers and gotten several proposals in, and even accepted (well, my research group has, and I've helped). I went to the AAS meeting in National Harbour, MD, to present a poster on my research. I got glasses, and want to get a monocle (but these are a bit hard to find prescription). I bought some single malt scotch with some of my Christmas money. Benson went to Cambridge, so we've been adjusting to an all-new 5 hour time difference. I went to the beach in Ocean City, MD. I wrote a couple pieces of fanfiction (you saw the piece for the WTNV election, my last blog post!). I've been spending too much time on the internet, particularly Tumblr, AO3, Facebook, etc. I've been going to Chinatown semi-regularly with a group in my department, mostly for dim sum though recently for the Chinese New Year and peking duck (amazingness!). I went to my 5 year Brandeis reunion. There was Christmas. Iceskating and sledding with Benson. Watching too much TV, including a new season of Sherlock, starting Supernatural, the Sopranos, and the usual Doctor Who, Homeland, HIMYM, and other shows. Played a few good computer games - particularly Fez and the Stanley Parable. Movies: Godfather Trilogy, Hunger games, Desolation of Smaug, Pulp Fiction and Resevoir dogs (in a one night Quintin Terintino marathon). Hung out with my friend Lloyd and cooked with them a bit as well. Went to a Doo-Wop festival in Wild Wood, NJ, dressing all 50s in a poodle-skirt both for that AND Halloween. I may do some mini-blog entries on some of these things, we'll see how it goes.

Anyway, with this "sort of" entry, I figure I'll post a "sort of" kind of recipe. I made some deviled eggs last weekend for an Oscar party I attended Sunday night, so there we go!

I've always loved deviled eggs. It's probably one of the first dishes I made on my own without help or recipe from my parents. I'm not counting sandwiches or scrambled eggs or cake mix here, or a recipe I made 100x with my mom before doing it again by myself - I mean a recipe I sought out on my own. This is also not counting the numerous instances when I was really young when I would mix spices, water, and food coloring to make 'magic potions' - those were pretty inedible, considering they were made entirely of edible substances. Anyway, deviled eggs. I ate them for the first time... probably at my aunts New Years Eve party or something similar... and really loved them, so resolved to make them on my own. I don't know the age when I started making them, but it was probably sometime in elementary school.

Now, my recipe is a bit different than most deviled egg recipes because of this. When I was younger, I HATED mustard. Would not eat it. Could not stand it. So that very classic ingredient in deviled eggs has been substituted by thousand islands dressing, which apparently my childhood self decided was the obvious substitute for that much-hated condiment. And I think it works very well.

The other thing about this recipe is that it doesn't have 'proportions', per se. I just tend to add each thing until it looks/tastes right. My usually 'stopping' point for adding ingredients is and always has been that when I can't stop myself from tasting it because of deliciousness, that's when I can stop.

This recipe has also evolved to be spicier over the years. The hot sauce is a relatively recent (ie, college-aged me) addition. This is because, in addition to my spice-tolerance growing, my mother dislikes spicy food. In fact, I'd always fill a couple eggs early for my mother prior to adding some of the spices (like the old bay and chili powder) before making the rest of the egg fill more spicy for my dad and me. I contained this trend of a separate early non-spicy batch in college for my dear friend Kaila, who has an even more extreme spice intolerance.

So my point is, this is not so much a recipe as much as a flexible set of guidelines for how to my style of (awesome) deviled eggs. Modify and taste throughout for your best personal results. Feel free to experiment until you find the combination that's best for YOU. But DO include the Old Bay - it is my not-so-secret key ingredient.

Deviled Eggs

Eggs (hard boiled and shelled)

Miracle Whip

Thousands Islands (French) dressing

Hot Sauce

Spices:

      Old Bay

      Cajun seasoning

      Chili Powder

      Paprika

      Pepper

      Anything else you think might be delicious, like chives, if you have them!

Obviously, the first step is to boil and shell however many eggs you are planning on making. I usually make a minimum of 6 at a time. I have a very nice egg transport container, with little divots for the eggs so they'll be stable, and that will hold 20 half-eggs, so when making them for large groups I'll make a dozen, eat 2 of them, and put the rest into the container for transport! So. Once you have your eggs boiled and shelled, slice them all lengthwise (as shown) and remove the egg yolk and put it into a small mixing bowl. The egg whites go into your egg container to be filled later.

Now, first, add in *roughly* equal parts Miracle Whip and Thousand Islands dressing - not *quite* equal, though, I tend to put in a bit more of the Miracle Whip than the dressing, because I like the tang. How much of each of these, you ask? Well, that depends on the number of eggs, for one thing, so add a bit at a time and MASH everything with a fork. You want the yolks to form a thick paste - on the creamy side of crumbly, and as smooth as you can get it, like really thick icing. When the texture seems pretty good, take a taste to balance the Miracle Whip/dressing ratio, make sure that's good, and then you can start adding your hot sauce and spices. The amount of hot sauce, of course, depends on how spicy you like things and the spiciness of the sauce in question. I have a thing of "Dave's Insanity Sauce" which I've been very slowly working my way through for a while now, because a little goes a LONG way. As far as spices, I'm VERY generous with my Old Bay (being a Maryland Girl at heart). But the cajun spices are also a really good addition and I put those in with a fairly liberal hand as well. And of course, chili powder and pepper for a bit more kick, and you can't make deviled eggs without paprika. All I can say for this bit is just keep mixing and tasting. This time I also happened to have some chives in my fridge, so those turned out to be a really nice addition, but I don't usually have those around.

Once you're egg-paste is to your satisfaction, you can fill your egg yolks. I would be generous in how much you put in each egg - it's better to have nice fat eggs and just munch on an empty egg white or two than to be skimpy here, I feel. Plus, you've added mass to the egg whites by adding in the Miracle Whip and the dressing, so you should be able to fill most of them. Once that's done, for a dash of color (and a bit more spice) I toss a dash more of Old Bay and paprika (and sometimes the cajun seasoning, or in this batch, chives) over the top as a lovely decorative touch!

Anyways, hopefully this is a useful set of guidelines for deviled eggs. Also hopefully it won't take me forever to update this blog again. I do like writing it, I just got busy and then out of the habit of posting. Ah, well! Such is life. Like I said, I may try to do a few mini-blog entries describing a few of the things that have gone on in my life in the past 6 months in a bit more detail in the future!

The BEST Sandwich!

One of my favorite appliances in my kitchen is my bread machine. How often I use it varies wildly: I'll use it regularly for 2 weeks, then forget about it for a month and a half. For example: prior to last week, I hadn't used it since late February. However, last week I volunteered to bring in coffee-snack for the department (which we have every Monday and Thursday), and whenever I do this, I usually make some sort of snack (quiche on Monday, cheese cake squares on Thursday) and round it off with a loaf of fresh baked bread (peanut butter bread, pesto bread). This always works out well, because not only is home-made bread delicious, but most bread machines (including mine) have a delay bake setting, which allows you to program exactly WHEN your bread is going to finish. Which means I can bring in bread that is basically right out of the oven. Which is a treat for the gods. In addition to the two loaves I made last week, I made an additional loaf for myself this past Wednesday, and plan on making home-made pizza dough over the weekend! (Because home-made pizza is ALSO a delicious treat.)

I thought I'd include a couple of my favorite bread machine recipes here, for reference, since I'm particularly fond of the pesto bread and pizza dough recipes; and a good solid recipe for white (French) bread is very nice to have! These don't even require additional directions, since the nice thing about bread machines is you just dump all the ingredients in, press the proper setting and adjust the delay time if you want it, and press go. And then, X hours later, POOF! Delicious bread! (Or dough.) If you do not have a bread machine, I'd highly recommend getting one. They're generally not too hard to pick up cheaply, since they often show up in thrift shops: people get them, then don't use them and don't want them cluttering up their kitchens. Mine was from a yard sale, actually, and cost about $20. Worth it. While I don't make bread as regularly as I could, I feel I get good use out of mine. (Not as good as my aunt, though, who makes a loaf once or twice a week instead of buying bread!) I actually have a bread-machine cookbook, so I'm always trying new recipes for bread, but these are probably the recipes that I make the most. For the bread, I give both the proportions for a 1.5 lb loaf and a 2 lb loaf. Also note that I don't actually bother with bread flour, for the most part, though it is better to use it if you have it.

White French Bread (use regular or french setting)

Bacon-Toasted French Bread (see below)

1c.+2tbs  1+1/3      cups         Warm water
1              2             tbs           Vegetable Oil
1.5           2             tbs           Sugar
1              1.5          tsp           Salt
3+1/4       4            cups         Bread flour
1+1/4       1+1/4     tsp            Active dry yeast

Swiss Beer Bread (use regular setting)

1              1+1/4      cups         Beer 

                                               (room temperature)

1/2           2/3          cups         Shredded swiss 

                                              (or chedder!)

1.5           2             tbs           Vegetable Oil

1.5           2             tsp           Sugar

1.25         1.5          tsp           Salt

Swiss Beer Bread

3+1/3       3+3/4     cups         Bread flour

2+1/4       2+1/4     tsp            Active dry yeast

Pesto Bread (use regular setting)
1 cup       1cup+2tbs               Warm water
1/3           1/2          cups         Basil Pesto
1.5           2             tbs           Sugar
1              1.5          tsp           Salt
3+1/3       4            cups         Bread flour
2              2+1/4     tsp            Active dry yeast

(I just buy basil pesto, but you can make it yourself, of course!)

Garlic-Crust Pizza Dough (use dough setting) (found on all-recipes)

6 oz warm water

Nothing beats homemade pizza!

2 tbs olive oil       

3 cloves minced garlic

2 cups bread flour

1 tsp sugar

1/2 tsp salt

2 tsp yeast

In the case of the pizza dough, I do need to add a little more. Preheat the oven to 400F. After the dough is complete, remove it from the bread machine and lay it out flat on a cookie sheet (or other large flat bakeable surface) greased with olive oil, and let it rise for about 20 minutes more. After this, you can add tomato sauce, cheese, and whatever toppings and spices you so desire: in the case of the picture above, I added tomato sauce, basil, oregano, garlic salt, pepper, red pepper flakes, mozzerella, sliced garlic, and sausage! Bake for 15 to 20 minutes, until the crust is nice and browned.

While I'm generally happy to just eat bread and butter (or jam), bread is also a traditional component of that obscure and exotic food, the sandwich. So since I had decent bread around, I decided to make what is pretty much THE best sandwich in the world. I have expressed in several of my posts that Thomas Keller is a fantastic chef (or implied it by extolling his restaurants and cookbooks). So when I say this recipe comes from him, it should not be surprising that I am in love with this sandwich. It's actually just a variation of a simple BLT, with a couple additional elements - namely, it combines the BLT with a fried egg and grilled cheese. I add a slight variation of my own in the way I toast my bread. Keller recommends using a rustic, countrystyle bread for this sandwich, which I highly recommend. But since I had some home-made white bread, I figured that was a reasonable substitute.  I've also found that a nice sour-dough goes very well in this sandwich. The point is, you actually do want some GOOD bread for this sandwich, it's worth it.  Here are the links to the original recipe and a video of Keller making this sandwich. You cannot watch that without your mouth drooling, I swear.



The Best Sandwich EVER!
2 thick slices of good quality bread (today's bread is home-made French)
2 slices of Monterey Jack cheese
4 thick slices of bacon
4 tomato slices
1 tbs mayonnaise (I use/prefer Miracle Whip)
2 slices good lettuce
1 large egg
1 tbs butter (I use bacon fat, instead)
chives (optional, but tasty)
salt, pepper

Gooey cheese melted over toast!

First things first, cooking up the bacon is the time consuming step: cook the bacon until it's nice and crispy (some people prefer less cooked bacon, but in my opinion, crispy is the way to go). Transfer to a plate with some paper towels to drain. Now it is time to construct your sandwich, starting from the base. The original recipe just says to take toast, put mayo on it, then add the cheese on that. Now, what I like to do is to toast the bread in the pan itself, using the bacon grease that you just got from making up the bacon. This infuses your bread with a delicious bacon flavor. So what I do is take both pieces of toast, fry them up with the bacon grease, remove one from the pan and spread with the mayo, then take the other and top with the cheese, turning off the heat, covering the pan, and letting it sit in there until it gets all melty. Then set your cheesy, bacon-y toast aside (this will be the top of your sandwich). Place the bacon, tomato, and the lettuce on the bottom (mayo'ed) piece of toast (be sure to sprinkle a little salt on the tomatoes). Back to the skillet, melt some butter (or more bacon fat) in the pan, and fry your egg over moderate heat - you really really want the egg to still be runny, here! Slide the egg over onto the sandwich (sprinkling it with a bit of salt, pepper, and chives if you desire; then top the sandwich with the melty cheesy slice of toast). Now, when you cut the whole thing in half, you have a gooey, delicious, runny egg yolk all over your sandwich. Which is just AMAZING. Look at that thing, it's just gorgeous!

Beautiful!

A Few of my Favorite Things

Being a Baltimore girl, originally, my favorite food is crab - specifically, a nice big pile of Chesapeake-caught Blue Crabs steamed with Old Bay seasoning. This spread is, unfortunately, something that is not only seasonable but area specific. However, you can still get decent crab elsewhere in the country - but when I do so, I generally make sure I'm getting the whole crab, or obvious chunks of crab (legs, for example), rather than something that is 'stuffed with crab' - since I've found that unless you are particularly careful about your source, those sorts of dishes end up with more random filling than crab, or even utilize FAKE crab (which is an abomination of culinary arts.) 

And the one dish I avoid like the plague is "Maryland Style Crab Cakes" (when outside of the Chesapeake Bay area, that is, of course I've gotten decent crab cakes in both PA and VA and at home in Maryland). In Baltimore, the best crab cakes are from G&M's (not counting the homemade crab cakes of my Aunt Dot, but those aren't exactly available to everyone!). These crab cakes are the size of your fist, if you happen to have very large hands. They're bigger than my fists, anyway - they're literally half a pound each, and most of that is solid crab. You have huge chunks of backfin falling out of it, they're lovely! There are many other excellent crab cakes in Baltimore, of course, but these are my favorite. My point is, I have high standards for crab cakes. But with only the very rarest of exceptions, I've found crab cakes made elsewhere tend to consist of the barest flakes of crab, held together by massive amounts of something that ISN'T crab. I'm not saying that there aren't any good crab cakes away from home - just that I've gotten tired enough of being disappointed by crab cakes that I've stopped ordering them all together. And when I keep an eye out for other people's crab cakes orders, they generally confirm my impressions. 

You can often tell a crab cake is going to be bad by simply looking at it: if it looks like a firm, smoothish, patty - it's going to be mostly fill and crab flakes; a PROPER crab cake should be mostly crab, with some other stuff that holds it together - hopefully just barely enough other stuff to hold it together - and  the larger chunks of crab meat you can pick out, the better. And I've gone to restaurants, NICE restaurants, which have very good sea food in general and where I really enjoy the food, and seen crab cakes which make me wince just at the sight of them. So I've pretty much given up on LOOKING for decent crab cakes, unless chance favors upon me. I have found, by chance, exactly one place in New York City that has a decent crab cake sandwich - Red 58 has a solid crab cake BLT. I didn't order it the first time I was there, but a friend of mine did. And when I tried a bite I was most pleasantly surprised! I'm not saying its the best crab cake you'll ever have, but it, you know, actually tastes like a crab cake, which means it tastes good. So when we've gone back there for drinks and dinner, I've ordered it ever since. So now, I have one place in New York that I can go for such things. Again, I wouldn't be surprised if there are other places in NYC that have decent crab cakes, and if you know of one, please! Let me know!

When I consider non-crab favorite foods, there has always been one dish which springs to the top of my list. This is my favorite dish that is on my regular meal rotation, and has been for some time. Fettuccine Alfredo is both easy and straightforward to make, and absolutely delicious. Now, healthy? Not so much. My family's nickname for the dish is "heart attack on a plate," which is a fairly accurate descriptor: it's all butter and cream and cheese and deliciousness. It's been one of my favorite dishes for as long as I remember, before I ever even tried crabs, and is pretty much my ultimate comfort food.

Fettuccine Alfredo

1/4 c. (4 tbs) butter

1/2 c. heavy cream (or more, if you wish)

1/8 lb parmesan cheese (at a minimum – I tend to add extra)

Salt

Pepper (fresh ground)

1 lb fettuccini noodles

You can make this with pasta that isn't fettuccine as well, and to be honest, the above picture is technically linguini alfredo. But pasta substitutions are relatively minor - you might need a little more or less of everything to coat pasta variations with different amount of surface area, I guess. Additionally, something related to parmesan cheese, like asiago or romano cheese, are also valid substitutions. I like to buy solid blocks of cheese, then grate off the amount that I need - it tends both to be less expensive, and keep better. Cheese graters are handy things to have! 

Anyways, whatever your noodle choice, cook them as directed until they are tender - they should be more on the undercooked than the overcooked side, since you'll continue heating them as you add the additional ingredients, but cook them to your taste. Strain the noodles and put them in a pot on the stove top. Cut the butter into 1 tbs chunks or so, and mix into the noodles until they are well coated with butter and the butter is melted (this should be done over low heat). Add cream, continuing to mix over low heat - you want to keep mixing the noodles so that nothing scorches. Grind in generous amounts of pepper, to taste. My mother doesn't really like ground pepper, so when I'm making this at home, I always have to just put a little on and add the rest later to my own plate, but when I'm cooking in NYC, I can add all the pepper I like - which is quite a lot. I also tend to be a bit heavy handed with the salt. Next, still on low heat, add in the cheese slowly, and mix well - it should get nice and melty.  . Serve immediately. Add salt and any additional pepper to taste -this means grate fresh black pepper generously across your plate, and a nice extra dash of salt, as well!

If everything seems a bit dry, add a bit more heavy cream until it's properly moist. If it's too moist, just add more cheese. I like lots of cheese, so I end up with both a lot of cream AND a lot of cheese - this is not a bad thing. Honestly, I don't really bother to measure out the ingredients anymore since I'm so familiar with this recipe, I just add things in until it looks right. It's a pretty simple recipe, but a delicious one, and definitely one of my favorite things.

Breakfast in Baltimore

I've been visiting my parents a bit more frequently these days, since my mother has been having some health issues, and holidays have been around. So I've been doing a fair bit more of my cooking there as well. When visiting my folks in Baltimore, we very often have our main meal of the day sometime in the middle of it - in other words, a nice big Brunch/Lunch! Breakfast foods are a staple here, in part because I don't make them as often for myself when I'm in New York. For example, I never think to make pancakes just for myself - it just feels a bit sad and lonely eating pancakes alone. There are exceptions: the recipe below for Dutch Baby is probably the breakfast food I make most often for myself at my apartment (aside from eggs, of course, because eggs are awesome), because it's easy to make just one serving with relatively little effort, and I always have the ingredients around. But I'd never make Swedish Pancakes (Crêpes) just for myself. Anyways, while I generally don't treat breakfast as the 'most important meal of the day' that it supposedly is, I DO quite enjoy a nice breakfast, even if it's a dinner time. So here are a pair of my favorite breakfast recipes that I have made (with my dad, generally) on recent visits to Baltimore. Both these recipes are just eggs, milk, salt, butter, flour (and a bit of sugar for the crêpes) - it's amazing the difference proportions can make!

Dutch Baby: (serves 3)

3 tbs butter
3 eggs
3/4 cup milk
3/4 cup flour
pinch of salt









This is a 4 ingredient recipe (5, if you include salt), and all you need is an oven, a pan, and an Osterizer. Oh, you don't have an Osterizer? That would be the first mainstream blender ever sold in the United States, but unlike "Xerox-ing", "Osterizing" never really took hold as a household word - so any blender will suite your purposes here. My father estimates that our Osterizer is from somewhere between 1950-1955, so about 60 years old. And it still functions perfectly - let's see your fancy modern blender in 60 years, shall we? But yes, this super simple recipe is fast, easy, and delicious, looks beautiful, and is great for breakfast, brunch, or breakfast-for-dinner.


Preheat oven to 400F. Melt the butter in the pan, wobble the pan around so that the bottom is nicely coated with it. Add ingredients, in order, to the Osterizer, blending as you do so. Pour into pan, and bake for 10-15 minutes, until a loverly, puffy golden brown! And that's it! Eat right away (it starts to deflate a bit if you let it sit) with maple syrup (I always heat mine up prior to serving), or with powdered sugar and lemon, or with a bit of jam. Now note, this serves three quite nicely, and is also really really easy to divide by three. So if you want to scale up or down, it's really easy to do so! When I'm at my apartment, I occasionally make a 1/3 recipe for myself in a circular 8 inch pan, which is about right for one. If you want to make more or less, just change proportions and pan size.

Next, a more complicated but equally (or, dare I say, MORE) delicious breakfast food.

Swedish Pancakes (Crêpes)

3 eggs

1 tbs sugar

1-1/3 tsp salt

175 mL flour (~ a scant 3/4 cup)

500 mL milk (~ a generous 2 cups)

3 tbs butter – for cooking

These are just about ready to flip!

This recipe takes a bit more effort, but is extremely worth it and is wonderfully delicious. When I'm visiting home, we can use the cast iron skillet that my dad owns - we can put it atop of two burners to heat it up. However, you can also make these in a regular non-stick pan - it just harder to get the crepes out if you do it this way, and harder to maneuver around when flipping them.

Mix eggs, sugar, salt, and a little flour to the blender, and blend. Add the rest of milk and flour slowly to thin the mix and blend again, thoroughly. Let sit for a half hour before use (this is not, strictly speaking, required, but it is recommended. I've definitely forgone the half hour and it's turned out fine, though, and cut it down to ten minutes). Use a HOT skillet (the cast iron one mentioned before, or just a nice non-stick pan) thoroughly coated with butter. When we use the skillet, we generally keep a stick of butter in the freezer to keep it from melting, and between each batch we butter the skillet thoroughly with the stick to get a nice, even layer of butter. Pour out the crêpes large and thin - you can actually use some implement to make it more circular or you can tilt the pan, or blow on them in order to shape them a bit better. Watch the crepes carefully, and flip when it is just jelled, (and still has some moisture in the center) - there should be little bubble like features in the centre, see the picture. Let it sit for another minute or two, until the other side is cooked. You should be able to get under it easily with a spatula, and they should be a nice golden brown on both sides.

Now, you can just eat these like this, and they'll be wonderful. Dad and I generally have them with maple syrup, though my mother always is sure to comment when we do this that it's not the FRENCH thing to do. The 'French' thing to do is to have them with some sugar and a dash of lemon juice - this is how my mom eats them. But there are a lot of other ways you serve this base recipe that are also delicious! For example, once you've got the crepes flipped and mostly cooked, you can put a filling in the middle and fold the crepe in half, cooking it a little longer to warm the filling. If you want to make a more savory meal of it, you can use ham and cheese as a filling, letting it sit on the pan so the cheese melts. Or if you want to stick to the sweet side of things, honey and apples. Or just honey. Or berries and fresh whipped cream. Or chocolate chips (letting them melt a bit!) with bananas. Or PB&J. Or just the jam, or just the peanut butter. Or Nutella. Or go all out and make Crêpes Suzette with a grande marniere orange sauce and vanilla ice cream on the side! The point is, there are many amazing ways you can serve them, and it can be a lot fun to experiment. Bon Appétit!

At the Farmers Market: Winter Veggies

Right next to Columbia University, every Thursday and Sunday, there is a local farmers market where you can get fresh fruits, vegetables, meats, bread and grain, and all the rest of farmer markets greatest hits. During the winter, the selection is a bit more limited, but it's still really a good place to get produce, and I try to go fairly regularly. It's good for cooking inspiration and it encourages me to eat my vegetables - I love veggies, but it's easy to neglect them. While the exact selection changes from week to week, there are some pretty standard items you see frequently. Apples, potatoes, onions, garlic, various greens, etc; and this week, I picked up a nice acorn squash and some lovely parsnips. I've enjoyed both of these vegetables a lot, and both of them were originally introduced to me by my friend Kaila (who has been featured in this blog before). The roasted acorn squash recipe I got directly from her during college, and she was the one who first made pan roasted parsnips for me (pictures of which you can see in the blog post "Fun Times with Kaila and Benson"). This post is featuring a different parsnip recipe, which was inspired, indirectly, by my father.

My dad collects comic books, and is very fond of Disney comics - particularly Uncle Scrooge, Donald Duck, and the rest of Duckburg. One of the best (or really, the best) duck writers is Carl Barks, the man who first came up with Scrooge McDuck, in the late 40s. One of his stories is "the Golden Fleecing," where Uncle Scrooge goes in search of the famed golden fleece. Long story short, he runs into a tribe of "Larkies" (based on Harpies) who kidnap him and force him to judge a cooking contest (as the richest duck in the world should have the most refined taste). He throws the contest in order to escape, but the dish that he must cause to win is 'parsnip pudding' - and his least favorite food in the world is parsnips. So when I first mentioned to my father that I had discovered the deliciousness of parsnips, this story immediately sprang to mind, and he requested that if I was going to make parsnips for him, that I make Parsnip Pudding. Now, honestly, the recipe I made was just OK, but as I tasted while I went, I found that one of the initial stages of it, when you pureed the parsnip before mixing with other stuff and baking, was pretty good on its own. Parsnips have a very nice, distinct flavor, so you don't really NEED that much more. So, the next time I made parsnips, I decided to make something more like a mashed potato, a Parsnip Puree, rather than baking it with cheese and onions and all sorts of other things. So below, I present the results of this weeks trip to the farmers market!





Roasted Acorn Squash
Acorn Squash
Butter
Brown Sugar
Maple sugar or other flavorings (optional!)

A very simple, tasty dish with very little preparation. It does take a while to bake if you want it sufficiently soft, but if you are making it, it's worth the wait for it to be soft throughout. (Also, Kaila informs me that you can take your cleaned half squash, place it face down in a bowl of water, and zap for several minutes before you bake it, so that it doesn't take as long to bake - I haven't tried this yet.) First, slice the squash in half lengthwise, from stem to bottom, so you have two symmetric halves. Next, scoop out the seeds and stringy stuff, similarly as you would when carving a pumpkin (they are, after all, closely related). At this point, you can save the seeds to roast as a snack for later, or just toss them. They're pretty tasty, though, so I'd recommend using them! Take your two halves (or just one, and fridge the other one for another day - one half is one serving) and put in a small baking pan and fill the pan with a couple inches of water so that you don't burn the bottom of the pan. Next, cut a few thin slices of butter and put around the rim of the squash to keep it moist, and a couple bigger chunks (a bit under a tbs total) in the hollow of the squash. Next, sprinkle the whole thing generously with brown sugar, the edges and the middle. Now, I also have some lovely maple sugar, which I also lightly sprinkle over the entirety of the squash, for an additional flavor. You could also try it with cinnamon sugar if you'd like! Bake at 400F for ~1 hour, until the squash is soft and you can easily poke it through with a fork. At this point, you'll find that the squash is making a nice little bowl, with a sugary/buttery sauce in the middle. To eat, simply scoop out bits of the squash with a fork (or a spoon) and dip in the buttery sauce. Just be careful not to poke through the skin, or you will find your sauce drips through into the bowl - but the flesh itself should peel off the skin fairly easily.


Now, we still have those seeds from the squash, so there is no need to waste them. You can make an easy, light, crunchy snack out of them. I got this recipe from my friend Lauren, and there are many variations you can do. I like to use just salt and pepper (as I do tend to prefer salty snacks, as I've mentioned in SEVERAL previous posts), but if you prefer, you can make a sweeter variation with sugar and cinnamon, or a spicy version with cayenne pepper and garlic powder, or whatever your snack choice might be!



Pumpkin (or squash) seeds
Pumpkin (or squash) seeds
veggie oil
salt and pepper
      (or  cinnamon sugar, or whatever you want!)

Put a bit of oil on a cookie sheet, so that the seeds won't stick - or alternatively, line the tin with parchment paper. Take your seeds and wash them (making sure they're separated and don't have any stringy squash guts stick to them), and then pat them dry. In a small bowl, add a dash of oil - just enough to coat them so things will stick - then add your spices and mix well. In truth, when I made these the other day, I just put extra oil on the cookie sheet, mixed around the seeds a bit, then grated salt and pepper (as I have grinders for both) over the whole thing, then mixed them in the pan and grinded a bit more on top - you want the seeds to be in a single layer, spread out over the pan. Place the pan in the oven at 200F and bake for about an hour. After 30 minutes you should check on them, and mix them up a bit, then spread out into a single layer again. Check again at the 45 minute point, since you don't want them to become over done. By the time they're done, they should be nice and crunchy and a toasty brown; just pop one in your mouth to see if it's done!

Whipped Parsnip Puree (2-3 servings)
2 large Parsnips
1-2 tbs Butter
~3/4c Milk
Salt and pepper (to taste)

 Start some water on to boil. Meanwhile, peel and roughly chop your parsnips. The thinner you chop them, the less time it will take to cook them - but you don't have to make them TOO fine. Add a bit of salt to the water, and boil the parsnips for 20-30 minutes until soft. Strain, then put them in the blender, with your butter and enough milk that it will blend. As you blend, keep adding milk until it's a nice, light, fluffy texture that blends easily - this will be lighter than all but the fluffiest of mashed potatoes. Add some salt and pepper, perhaps a little cayanne, to taste. And voila! A nice, simple dish which you can startle guests with by not specifying what it is and letting them assume it's mashed potatoes. They really do look like mashed potatoes!