Apron of Grace‘s recipe and suggestions by me!

Mabel’s Potatoes

12 small potatoes

1/2 c. flour

seasonings to taste  (I used seasoning salt and parsley, but can add garlic powder, etc.)

lard/oil

Boil potatoes till the skin just starts splitting.  About 10 minutes or so (try this Michael Graves Kitchen Timer)! The potatoes do not need to be cooked thoroughly in the boil.

Take from the stove, drain and cool in cold water.

Gently peel the skin of the potatoes off. (Kenmore Stainless Steel Y-Peeler)

Mix the flour and seasonings and roll the potatoes one by one very gently.

Heat 2 inches of oil in a pot to deep frying stage at 325 degrees. (Or try this Waring Professional Deep Fryer from Crate & Barrel! It’s just under $50.00!

Drop the potatoes in very gently, I set mine on a spoon and lower them in.

When one side is browned, turn to the other side.

Drain on towel and serve warm.

Related posts:

1. Perfect Mashed Potatoes
2. Superfood Alert: Sweet Potatoes
3. How to Make Potato Gnocchi

image via Roaming Belly

Here is an AWESOME banana bread recipe from What Megan’s Making with kitchen suggestions by me!

Best Ever Banana Bread

1/2 cup shortening

1 1/4 cup sugar (cute measuring cups from Anthropologie)

2 eggs

5 overripe bananas

2 cups all-purpose flour

1 tsp salt

2 tsp baking soda

2 Tbsp wheat germ

Preheat the oven to 350. Grease 2 loaf pans (Rachel Ray Loaf Pans from Target) . Cream together the shortening and sugar in the bowl of an electric mixer (Cuisinart Hand Mixer from Best Buy). Add the eggs and bananas; blend until the bananas are thoroughly mashed. Sift the flour, salt and baking soda into a separate bowl; stir in the wheat germ. Add the dry ingredients to the banana mixture and blend until just mixed. Pour the batter into the prepared loaf pans, dividing it evenly. Bake for 40-50 minutes. The bread is done when the top springs back after being pressed in the center with fingertips.

Related posts:

1. Whole Wheat Bread
2. Which bread maker makes bread best?
3. How to Make Banana Ice Cream

First, a pasta maker. Fresh pasta is bar-none .

Atlas Marcato Pasta Machine

Secondly, a pizza stone to turn your oven into sometime much more spectacular

Pizza/Bread Baking Stone

And Italian sausage and peppers would be amazing when made in a slow cooker!

All-Clad Slow Cooker

Related posts:

1. Oval Shaped Slow Cookers Easier
2. Chorizo Makes Everything Better
3. Soup for the Sick: Thank You, KitchenAid Slow Cooker

image via decorpad

Ruffoni Copper Fondue Pot

Mauviel Cuprinox 2.5 mm 9.6 qt Stew Pan with Lid – Brass Handles

Ruffoni Hammered Copper Sauce Pot

Related posts:

1. Get A Handle On It
2. Tips for Selecting New Cookware
3. Stock Pots for Broth!

Mapo Tofu recipe and image via Nook and Pantry

Suggestions by me!

1 block soft but not silken tofu, cut into 1 inch cubes
4 oz ground beef (85% or 90% lean) or pork
3 Tbsp chili bean paste
1 tsp Sichuan peppercorns, toasted and ground or crushed (more or less depending on your tastes)
Dried whole chilis (optional, how much is up to you)
1 Tbsp fermented black beans (optional), rinsed
1 Tbsp soy sauce
1 Tbsp rice wine
3 slices of ginger
4 green onions, sliced in half lengthwise then cut into 3 inch sections separating the white part from the green part (you add them at different times, reserve some of the green parts to garnish on top)
2 cloves garlic, minced or pressed
1/4 tsp white pepper
1/2 tsp brown sugar
1/4 C chicken stock
1 Tbsp oil
1 Tbsp cornstarch mixed with 2 Tbsp water
Salt to taste

If you are using ground beef, brown it first, then drain it of the rendered fat because otherwise the dish will be a little too greasy. Heat 2 tsp of vegetable oil in a wok or skillet over medium high heat. Add the ground beef and cook until the beef is browned and the fat has rendered. Transfer the beef to a sieve to drain the fat and set aside. If you’re using ground pork, no need to brown it first.

In the now cleared wok or skillet, heat 1 Tbsp of vegetable oil over medium high heat. Add the ginger slices, white part of the green onion, and ground Sichuan peppercorns and cook until fragrant about 30 seconds to a minute. Add the ground beef that you cooked earlier (or the raw ground pork if you’re using that), the chili bean paste, garlic, fermented black beans (if using), soy sauce, rice wine, white pepper, and sugar, and cook for another minute or two. Then add the tofu, green part of the green onions, chicken stock and simmer for about 15 minutes, stir occasionally and carefully so you don’t break up the delicate tofu. Meanwhile mix the cornstarch with some water in a small bowl and set aside. After simmering, add the cornstarch slurry and bring up to a simmer again and cook until thickened.

Garnish with chopped green onions and serve with white rice.

Some things you’ll need:

Chopstick Set

Cuisinart Simply Grilling Non-stick Grilling Wok

Rice Scoop

Related posts:

1. Thai Peanut Tofu
2. Taiwanese Cooking with a Wok: Lo Ro Fan
3. Blogger Confession: Ordering Chinese Broccoli Beef

image and recipe via How To: Simplify, suggestions by me!

Ingredients:

• 1 cup chicken broth
• 2 can chopped green chiles, divided
• 1 fully cooked rotisserie chicken, shredded
• 2 teaspoons extra virgin olive oil
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 1 cup evaporated milk
• 1 cup shredded Monterey Jack cheese
• 1/4 cup cream cheese
• 1 (8 ounces) jar enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray
• 1/2 cup extra-sharp cheddar cheese
• Handful of crushed tortilla chips

Directions:

1. Preheat oven to 350 degrees.
2. Pour broth and 1 can of chiles in a saute pan and bring to a boil ( I like this Calphalon Non-Stick Saute Pan). Add shredded chicken; reduce heat and simmer for 5 minutes. Use a slotted spoon to remove chicken from the liquid. Leave the cooking liquid in the pan.
3. Heat oil in a separate skillet and add 1 can of chiles and onion. Saute for 2 minutes or until the onion is softened. Add chopped garlic and cook for an additional 1 minute.
4. Add onion, chiles and garlic mixture into the saute pan filled with the reserve cooking liquid. Add evaporated milk, Monterey Jack cheese, cream cheese and enchilada sauce. Cook for two minutes.
5. Stir in shredded chicken and cook for 2 minutes then remove from heat.
6. Place 4 tortillas in the bottom of a 2-quart casserole dish coated with cooking spray (try this Le Creuset Casserole Dish).
7. Spoon 2 cups (try this triple pour measuring cup from Crate & Barrel) of chicken mixture over the tortillas. Repeat layers twice, ending with the chicken mixture.
8. Sprinkle cheddar cheese and crushed tortilla chips over the top and bake for 30 minutes or until heated through and bubbly. Serve warm.

Related posts:

1. Garlic Chicken Mozzarella Bake
2. Casseroles are Budget-Friendly
3. Chicken Scarpariello

Red Pepper Pesto Goat Cheese Sandwich

Ingredients:
2 tablespoons roasted red pepper pesto
2 tablespoons goat cheese (room temperature)
2 slices bread (lightly toasted)
1 tablespoon butter (room temperature)
Directions:
1. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.

I love panini grills for any grilled cheese sandwich!

George Foreman 360 Grill With 5 Removable Plates

George Foreman 36-in. Champ Indoor Grill

Cuisinart 11×7 Griddle/Panini Press, Brushed Stainless

Related posts:

1. The ultimate grilled cheese and tomato
2. Indoor Grills for Speedy Dinners
3. Panini 101

Recipe below from 101 cookbooks with suggestions by me:

1 tablespoon extra virgin olive oil
2 large onions, chopped
1/2 teaspoon fine-grain sea salt (try this Dean & Deluca Porcini Sea Salt for extra oomph!)
2 cups dried split green peas, picked over and rinsed
5 cups water
juice of 1/2 lemon (reserve the zest)

a few pinches of smoked paprika
more olive oil to drizzle

Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). Using a large cup or mug ladle half of the soup into a bowl and set aside (Vollrath Wear-Ever 64 Oz. Aluminum Transfer Ladle).

Cuisinart® SmartStick® Hand Blender

Crate & Barrel

$49.95

Using a hand blender (or regular blender) puree the soup that is still remaining in the pot (Cuisinart® SmartStick® Hand Blender) . Stir the reserved (still chunky) soup back into the puree – you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.

Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.

Serves 4 to 6.

Related posts:

1. Pea Soup with Williams-Sonoma Olio Santo
2. Butternut Squash Soup
3. Loaded Baked Potato Soup

Find the recipe here.  Some items you may need before you get started:

1. Skillet like this Le Creuset Cast Iron 12-Inch Skillet.

2. Muffin tray like this Faberware Muffin Pan

3. Ice cream scoop like this Crate & Barrel Stainless Steel Ice Cream Scoop

Related posts:

1. Choose iron
2. Home Fries and Eggs with the Lodge Cast Iron Skillet
3. Indian Palak Paneer

Here is Everybody Likes Sandwiches‘ recipe with kitchen recommendations by me!

apple & sour cherry pie with crumble topping

pie crust:
(crust adapted from Simply Recipes)
2 1/2 c all purpose flour
1 t salt
2 T sugar
3/4 c unsalted butter, cold, cut into cubes
1/2 c all-vegetable shortening
6-8 T ice water (Tovolo Perfect Cube Ice Cube Trays)

filling:
3 apples, peeled & sliced (Peel Away Apple Peeler)
2 c sour cherries
1 T rum
1/2 c sugar
2 T flour
2 t ground cinnamon
large pinch of ground nutmeg
pinch of ground cloves

crumble topping:
1/4 c flour
1/4 c oatmeal
1/4 c brown sugar
1 t cinnamon
3 T cold butter, cubed

1. Combine the flour, salt & sugar in a large bowl and give everything a good stir with a whisk. Add in the butter and use your fingers to break it down into a coarse oat-looking concoction – the largest butter lumps should be the size of small small peas. Add one tablespoon of water at a time, using a wooden spoon to start to gather the mixture into dough. Stop at 6 tablespoons (Williams-Sonoma Collapsible Measuring Cups and Spoons). Use your hands to create a ball. Too dry? Add one more tablespoon and try again. You don’t want the dough to be sticky or wet. It should be fairly dry but should hold together. Divide dough into 2 equal sized balls and wrap each ball of dough in parchment paper or plastic wrap. Flatten each dough ball with your palm into a 4 inch disc and refrigerate 2 hours. You’ll only need 1 pie dough circle for this recipe. You can use the other remaining pie dough to create another pie or freeze a well-wrapped dough for up to 3 months.

2. Preheat oven to 400F.

3. Place one chilled dough disc onto a very lightly floured silpat mat or piece of parchment paper. Place another silpat mat or parchment over top and roll out your dough. No need to flour your rolling pin (Sur La Table Rolling Pin) since your pin won’t touch the dough. When the dough is about 1.5-2 inches wider than your 9″ pie plate, stop rolling. Remove the top layer of parchment/silpat and gently grab the bottom layer and place into pie plate so that the dough is roughly centered. Remove the remaining paper/silpat and tap the dough into place

4. Using the end of a butter knife (Charlemagne Butter Knife) , create a decorative edge using 2 fingers pointing inwards to the pie and the knife end pointing out in between your 2 fingers. This creates a scalloped edge. You may have to trim your edges and patch up any tears with the remaining scraps. Or you can crimp with a fork. Place pie dough in the fridge. Phew! That wasn’t so hard, was it? Now let’s get started with the filling!

5. In a large bowl, combine all the filling ingredients, giving everything a good stir. Set aside.

6. In a medium sized bowl, mix together the flour to the cinnamon. Cut in the butter cubes and use your hands to blend the butter into the dry mixture. Create nice sized crumbs. If the mixture is too greasy, add in more flour. If it’s too dry, cut in some more butter. Set aside.

7. Remove chilled pie crust from the fridge and add in the apple/sour cherry filling. Lightly pack topping over the filling and place pie on a baking sheet covered with silpat or parchment. Bake pie on baking sheet until topping is golden, about 35 minutes – cover the crust edges with foil if necessary to prevent over-browning. Reduce oven temperature to 350F. Bake until apples in center are tender when pierced and filling is bubbling thickly on the edges, about 25-35 minutes longer. Cool until warm, about 1 hour. Serve with ice cream or whipping cream.

Related posts:

1. Traditional Apple Pie
2. Old-Fashioned Apple Pie
3. Fresh Pears in Season!