Smoky Baked Potato Wedges with Hickory Smoked Bacon served with Spanish Red
I like comfort foods but I like comfort cooking more. My self-definition of comfort cooking is to cook something easy yet pleasurable in all aspects - doing the cooking at a convenient time, cozy atmosphere in the kitchen, ingredients that are pleasurable to eat as they are or put together to create something of a hearty dish, a blissful eating experience which, really, can be instantly achieved when all your heart and attention are focused only at the promise of bite after bite of satisfying morsels of starch, and cheese and Bacon.
These baked, cheesy potato wedges are flavoured with Spanish sweet smoked paprika, olive oil, cream cheese and manchego cheese, topped with smoky hickory bacon bits and a dash more of pimenton dulce de la vera.
Ingredients:
1 large potato (1/2 pound), scrubbed, unpeeled, quartered and boiled in slightly salted water until tender
1 Tablespoon extra virgin olive oil
2 Tablespoons cream cheese, softened
1 teaspoon good quality dijon mustard, Maille Fine de Dijon
2 Tablespoons milk
1/2 teaspoon Spanish sweet smoked paprika, Pimenton Dulce de la Vera
1/2 cup grated manchego cheese (or can substitute gruyere or swiss cheese), divided into 2 (1/4 cup), 1/4 cup to mix in the mash, 1/4 to sprinkle on top of the potatoes
salt and fresh cracked black pepper to taste
1/4 cup crisp hickory smoked bacon bits
1 Tablespoon chives, finely chopped
- While potatoes are still hot, scoop the flesh and put in a bowl.
- Mash potatoes and mix in extra virgin olive oil, softened cream cheese, dijon mustard, milk, Spanish sweet smoked paprika, chives, grated cheese and season with salt and pepper (to taste).
- Spoon mixture on potato skin wedges, top with the remaining grated cheese and a few bits of bacon.
- Bake in a 375’F oven for 12-15 minutes or until cheese has melted and tops are browned.
- Top with remaining bacon bits and a few dashes of paprika (pimenton).
Makes 1-2 servings
* I paired this dish with a Spanish red wine Almez Tempranillo - acidic and fruity with blueberries and lilac notes which complimented the smokiness of this dish.
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Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com
Source: goddessofscrumptiousness
Tea and Wellness
For my dear Sis June
With all my love and care… get well soon.
xxx
-jeannie
Source: goddessofscrumptiousness
![Smoky Baked Potato Wedges with Hickory Smoked Bacon served with Spanish Red
These baked, cheesy potato wedges are flavoured with Spanish sweet smoked paprika, olive oil, cream cheese and manchego cheese, sprinkled with smoky hickory bacon bits and a dash more of pimenton dulce de la vera.
[Recipes] [Portfolio] [Pinterest] [Twitter]
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.](http://24.media.tumblr.com/tumblr_mbok3durut1qgtvlpo1_r1_1280.jpg)
Smoky Baked Potato Wedges with Hickory Smoked Bacon served with Spanish Red
These baked, cheesy potato wedges are flavoured with Spanish sweet smoked paprika, olive oil, cream cheese and manchego cheese, sprinkled with smoky hickory bacon bits and a dash more of pimenton dulce de la vera.
[Recipes] [Portfolio] [Pinterest] [Twitter]
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Source: goddessofscrumptiousness
One of the oft-cited laments of those who don’t really enjoy cooking is that a meal takes so much less time to eat than it does to cook.
I don’t mind that, not least because I always relish a bit of pottering about in the kitchen, it’s the only time I ever get to myself. But also, I confess to an affinity with that Victorian worldview, the constant harping on the inevitability of decline - “the woods decay, the woods decay and fall”, that sort of thing - and the reminders that all things go back into the earth or up to the heavens. I don’t resist the implacable cycle of meals, the kitchen grind.
- Nigella Lawson (Nigella Express, Against the Clock)
Source: goddessofscrumptiousness
![This coming holiday season, I decided to start advertising my baked goods business as well as catering services online here on this new blog SCRUMPTIOUS by Goddess of Scrumptiousness [+follow] .
I will post my contact information (for orders and catering) and list of products here. I am still working on this page (as well as a Facebook page) but I will tremendously appreciate the support from any interested future clients or anyone who is kind enough to follow this page.
Thank you very much! :)
- jeannie](http://24.media.tumblr.com/tumblr_mb5zboqJ3e1qgtvlpo1_r4_1280.jpg)
This coming holiday season, I decided to start advertising my baked goods business as well as catering services online here on this new blog SCRUMPTIOUS by Goddess of Scrumptiousness [+follow] .
I will post my contact information (for orders and catering) and list of products here. I am still working on this page (as well as a Facebook page) but I will tremendously appreciate the support from any interested future clients or anyone who is kind enough to follow this page.
Thank you very much! :)
- jeannie
Source: goddessofscrumptiousness
A Trip Through My Eyes… And My Filipino Palate I
A year and a half ago, I only have but my passion of cooking and baking, eating, talking about food, and skills in the kitchen. I never foresaw that I would one day develop a self-taught skill in food photography and tremendously feel a great passion doing it.
When I decided to dive into the world of food blogging and photographing dishes (with all the intention of sharing anything I created) straight from my kitchen to the world, my secondary plan is to showcase Filipino cuisine and all its vibrant splendour (through photographs) and bold and savoury flavours (through recipes).
As I have mentioned a few times now, this project of my dearest friend Laura is brilliant in many ways, it is now not only a platform for photographers to share what we see in our corner of the world, but also this Sunday project treats everyone of us (who views and reads the contributions/posts) with morsels of the culture and traditions of each of our countries… and within our countries- regions, cities, towns, streets and even each of our private spaces and personal treasures in the confines of our homes.
With me, my first love, really, is my dedication to gastronomy and the culinary arts. I happen to be a Filipina kitchen bug… and so it is only right that I share, with unapologetic high pride, and with all my heart this smorgasbord of Filipino dishes (although with my own sassy twists) almost, always found in every home and on every dining table here.
*(Click photos for dish description)
Food Photography © Jeannie Maristela 2011-2012
Source: goddessofscrumptiousness
A Trip Through My Eyes… And My Filipino Palate II
A year and a half ago, I only have but my passion of cooking and baking, eating, talking about food, and skills in the kitchen. I never foresaw that I would one day develop a self-taught skill in food photography and tremendously feel a great passion doing it.
When I decided to dive into the world of food blogging and photographing dishes (with all the intention of sharing anything I created) straight from my kitchen to the world, my secondary plan is to showcase Filipino cuisine and all its vibrant splendour (through photographs) and bold and savoury flavours (through recipes).
As I have mentioned a few times now, this project of my dearest friend Laura is brilliant in many ways, it is now not only a platform for photographers to share what we see in our corner of the world, but also this Sunday project treats everyone of us (who views and reads the contributions/posts) with morsels of the culture and traditions of each of our countries… and within our countries- regions, cities, towns, streets and even each of our private spaces and personal treasures in the confines of our homes.
With me, my first love, really, is my dedication to gastronomy and the culinary arts. I happen to be a Filipina kitchen bug… and so it is only right that I share, with unapologetic high pride, and with all my heart this smorgasbord of Filipino dishes (although with my own sassy twists) almost, always found in every home and on every dining table here.
*(Click photos for dish description)
Food Photography © Jeannie Maristela 2011-2012
Source: goddessofscrumptiousness
“Autumn arrives in early morning…” - Elizabeth Bowen
… and all I can think about are Porridge and Stewed Apples.
Source: goddessofscrumptiousness
The Snack Junkie’s Choice of Brunch When Home Alone : Curry Masala Pita Crisps Dipped in Soft Boiled Egg
I think I am the worst person to be left home alone. When I am all by myself my mind instantly goes in hyperactive mode thinking of something good yet very simple and easy to make. And since being home alone means I only have to worry about feeding ME, I tend to give in to what I really want to eat that very moment.
I love soft boiled egg, it’s really my most simplest comfort food, and childhood food. And whatever I can come up with to dip and use as an edible tool to spoon it out of its shell, I make and use, in this case I discovered some left over pita in the fridge.
What you need:
Pita bread, flour tortilla or flatbread
Extra Virgin Olive Oil
Curry Masala Mix (seasoned with salt variety) or mixed seasoning spices like taco seasoning, za’atar, garam masala even those seasoning/flavour packets in ramen noodles
- Brush whole pita with extra virgin olive oil.
- Sprinkle over your choice spice mix.
- Using kitchen scissors, cut pita into halves and cut each half into 3 triangles.
- Place pita triangles on a baking sheet and bake in a 350’F preheated oven for 5 minutes or until crisps are light golden brown and are crunchy.
- these crisps can be served with various kinds of dips and condiments such as hummus, harissa, tzatziki or curries. As well as made into a Fattoush Salad or if you are like me who is a soft boiled egg and brunch lover, by all means use these crisps to scoop out your own soft boiled egg and EAT!
Source: goddessofscrumptiousness
Kimchi Fried Rice, Kimchi Kimbap and Hawker Style Shrimp Balls
As much as I love Mexican, Italian, American, and of course, Filipino dishes, I also fully embrace the dishes of other Asian countries such as Korea and fusion flavours of Singaporean food. And what I love most about Asian food is that it can be the cheapest to make, but really, the tastiest and with the most bold flavours.
I particularly love hawker food, mostly snacks in bite-size morsels jam-packed with savoury goodness either eaten on its own or dipped in a sauce, served on a stick -skewered in a row or picked up with a pair of chopsticks.
And although what I share with you all are recipes clearly not at all traditional and really kind of veered away from authenticity. I assure you all that these recipes are as equally enjoyable to munch on as those proper dishes that I borrowed from.
KIMCHI FRIED RICE
Ingredients:
2 tablespoons canola oil
6 cloves garlic, finely chopped
1 cup kimchi, chopped
4 cups cooked white rice
7 grams chicken stock powder (can substitute 1 1/2 teaspoon of chicken stock concentrate)
2 teaspoons sushi and sashimi soy sauce (or light soy sauce)
1 teaspoon toasted sesame oil
1/2 teaspoon cracked black pepper
2 eggs, beaten
Procedure:
In a large pan or wok on medium-high heat, saute chopped garlic in canola oil for 10 seconds. Add kimchi and saute for another 10 seconds.
Add the cooked rice making sure to break the lumps. Season the rice with chicken stock powder, soy sauce, toasted sesame oil and cracked black pepper.
Toss and cook fried rice for 10 minutes, then turn off heat and immediately pour the beaten eggs over rice, stir and toss. Serve hot with shredded nori and thinly sliced omelette.
Serves 4
* Kimchi Kimbap *
Nori Sheets
Kimchi Fried Rice
Sliced Fried Spam (luncheon meat or ham is also good)
Omelette
- Place nori sheet on cling or sushi mat, spread kimchi fried rice, 2 (3/4 inch in diameter sticks) of fried spam and sliced omelette.
- Roll sushi tightly and cut into 1 inch slices.
Hawker Style Shrimp Balls
Ingredients:
1 pound raw shrimps, shelled, deveined and heads and tails removed
juice of 1/2 lime (or lemon)
2 Tablespoons spring onions, roughly sliced
1 clove garlic
1/2 teaspoon red chilli flakes (optional)
2 teaspoons oyster sauce
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 Tablespoons all-purpose flour
canola oil (enough to reach half the height of your fry pan) for frying
wedges of lime or lemon to serve
- Blitz all ingredients together in a food processor.
- Chill shrimp ball mixture inside the fridge for 30 mins.
- Heat canola oil in fry pan over medium-high heat.
- Using 2 spoons, scoop 1 tablespoon each of shrimp mixture and form into irregular shaped balls.
- Fry in oil until golden.
- Serve with lime or lemon wedges on the side.
Source: goddessofscrumptiousness
Cheeseburger Sliders, Mozzarella Sticks and Mashed Potato Balls
… did someone ordered a plateful of rotten comfort?
Source: goddessofscrumptiousness
Maple and Almond Nut Tarts
Although this is my most requested pastry product by my customers, and that I always struggle with a virtue called patience, I sometimes loathe making this tart… actually it’s the pressing and moulding the sweet dough (tart shell) into mini muffin pans that always tests my patience and makes me go nutty with impatience.
But to those who are more blessed with this particular virtue, here is the recipe.
Ingredients:
Sweet Dough (tart shell)
2 1/3 cups unsifted all-purpose flour (*spooned gently into measuring cup, do not tap or shake cup when measuring)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) butter, cold and cut into cubes
1 whole egg
- In a food processor, pulse all sweet dough ingredients together until the dough comes together.
- Wrap dough in cling film, and chill for 30 minutes inside the fridge.
Maple and Almond Filling
2 large eggs
3/4 cup dark brown sugar
1/2 cup maple syrup
1 teaspoon cinnamon powder
2 teaspoons vanilla
2 tablespoons melted butter
4 cups coarsely chopped almonds (or you can also use slivered almonds)
- Mix all filling ingredients together and set the mixture aside.
Assembly:
- Preheat oven at 350’F
- You will need 4 mini (12-mould) muffin pans.
- Take the dough out of the fridge and scoop 1 tablespoon of dough into each mini muffin mould. Press dough and create a cylindrical indentation to hold the filling.
- Spoon filling in each prepared unbaked shells.
- Bake tarts for 20-25 minutes or until light golden brown.
- Lift tarts from moulds 5 minutes after taking the pans out of the oven. Cool tarts on wire racks.
Makes 48 mini tarts
Source: goddessofscrumptiousness
