2011, Recipe 101: Hasselback Potatoes

Recipe courtesy of Seasaltwithfood

• 6 Medium Yukon Gold Potatoes
• 2 - 3 Cloves Garlic, thinly sliced
• 2 Tbsp Olive Oil
• 30 g Butter
• Maldon Sea Salt
• Freshly Ground Black Pepper

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Results: So impressive! And easy!  When you cut them, put chopsticks on either side to keep you from cutting through.  You can see a few of my cuts are a tad deeper than I'd like because I didn't have chopsticks (strangely).  The crevices spread apart as you cook them.  The modification allows for using all olive oil, no butter.  I can see how butter would've made them even better.  The garlic pretty much disappeared.  I think next time I'll use garlic powder.  Very yummy!

2011, Recipes 29-31: Roasted Duck, Duck Fat Smashed Potatoes and Sauteed Savoy Cabbage

Roasted Duck

Recipe courtesy of Allrecipes.com

• 2 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 (5 pound) whole duck
• 1/2 cup melted butter

Preheat oven to 375 degrees F (190 degrees C).
Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown. 

Results: Yum!!  One recipe-maker suggested eliminating the butter because duck is very fatty anyway.  I agreed and it was still delicious!  Another person suggested adding garlic powder.  Wish I'd remembered!!  Next time.

Duck Fat Smashed Potatoes

Recipe courtesy of Williams-Sonoma

• Kosher salt, to taste
• 2 lb. small Yukon Gold potatoes, 1-2" wide
• 6 tbsp. duck fat 
• 2 tbsp. canola oil
• Fresh ground pepper, to taste

Bring a large pot of water to a boil over medium-high heat. Salt the water, add the potatoes and boil for 15-20 minutes until tender when pierced. Drain the potatoes and transfer to a towel-lined baking sheet to cool and dry.


Using the smooth side of a meat tenderizer, carefully smash the potatoes so they are about 1/2" thick.

Preheat an oven to 200°F.  Set wire rack on baking sheet.

In a large fry pan over medium-high heat, warm 3 tbsp. of duck fat and 1 tbsp. of canola oil until just smoking.  If using larger potatoes, cut in half, place the potatoes, cut side down, in the pan in a single layer.  Working in batches & adding more duck fat and oil as needed, sear the smashed potatoes, turning once until well browned and crispy, about 3 minutes per side.  Transfer to the rack-lined baking sheet and season with salt and pepper.   Keep warm in the oven until ready to serve.  Serves 6-8.

Results: Yum! I would never make this w/o making a duck but since I knew I was cooking duck, I grabbed a recipe card at W-S.  Extra exciting!  Do you know how expensive it is to buy duck fat?  It's a shame!  $10.95 for 11 oz.???  So I saved mine for the next time I cook these potatoes or some other equally ridiculous recipe. LOL

Savoy Cabbage

Recipe courtesy of Cooking with Patty

• 2 lbs. fresh wrinkly-skinned Savoy Cabbage
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• salt and pepper to taste

1. Peel away the outer leaves of the cabbage and discard them. Then slice the rest of the cabbage into thin 1/4" strips.
2. Heat the garlic cloves in the oil in a large nonstick pan.
3. When the oil is hot add the cabbage and salt.
4. Mix often until the cabbage is thouroughly cooked.
5. Salt and pepper to taste.

Results: YUM AGAIN!!! DING DING! WINNING!!! I'd never had savoy before but it was on sale so I bought it and I'll definitely buy it again!  Yummy meal!