Standing Roasted Potatoes

With Thanksgiving fast approaching, I have all those amazing dishes on the brain, particularly the sides. Stuffing and potatoes, what more could a girl ask for. Stuffing is probably my all time favorite food, but sometimes you just need an amazingly crisp roast potato. These take a good amount of time but they are worth the wait. In addition to delicious-ing up your Thanksgiving table (not that it needs it), they are perfect for Sunday night roasting, my favorite cold weather tradition. And now that the cold has settled in, expect lots more roasting to come.

5 golden potatoes
2 tbsp of butter
1 tbsp of olive oil
4 cloves of garlic
1 tsp of salt
1 tsp of pepper
1/2 tsp of red pepper flakes

Pre-heat the oven to 375. Thinly slice the potatoes into rounds (like potato chip shape). Divide potato slices between 6 muffin cups, and place the slices in the cups vertically (standing up). Slice the garlic, and divide between the muffin cups, putting the slices in between potato slices. Drizzle with olive oil and then season with salt, pepper and red pepper flakes. Slice the butter into small pieces and put a few on top of each muffin tin. Roast for 1 hour until the slices are browned at the top, then lower heat to 325 and roast until potatoes are cooked through, about 30 minutes more. Makes 6 individual portions. (adapted from Martha)

Happy Eating.

Cornbread

I have a love affair with corn. I love all things corn, on the cob, polenta, corn cakes, creamed corn, but nothing is as near and dear to me as corn bread. It is the ultimate in sweet and savory satisfaction. A slightly sweet chunk served with a savory and spicy meal, heavan. I have pretty much always used the same recipe, a Williams-Sonoma classic. My absolute favorite, until a lack of buttermilk and an unyielding craving caused me to think outside the box- or buttermilk as it was. The result was insanely moist and delicious, and I can proudly say now, I have a new favorite cornbread recipe.

Cornbread:
1 stick of unsalted butter, melted and cooled, plus more for pan
6 oz Fat free Greek Yogurt (1 container)
1/3 cup of milk
2 eggs
4 tsp of baking powder
1 tsp of salt
1 cup of flour
1/3 cup + 2 tbsp of sugar, divided
2 cups of stone ground yellow cornmeal

Preheat the oven to 400 degrees. In a large bowl, mix together the butter yogurt and milk until mostly smooth with some lumps. Add the eggs and mix until they are incorporated. Add the baking powder, salt, flour, and 1/3 cup of sugar and mix until just combined. Add the cornmeal and mix until just combined. Butter a 11x7 or an 8 inch square pan dark metal pan (or a glass pan lined with foil). Spread batter into the pan and sprinkle top with the 2 tablespoons of sugar. Bake until a toothpick inserted comes out clean, about 20 minutes. (adapted from Williams-Sonoma)

Happy Eating.