Cooking Stuff

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Double Garlic, Egg and Blue Potato White Pizza

From the Vault: There are no imminent weddings that I know of coming up, but still, here is something old, borrowed and blue. Does it count if I borrowed it from myself? Plus I’ve been told that the potatoes aren’t really blue, although I’m colorblind so I don’t really care. I’m not ever going to be a bride either. Does any of this make sense? I would like to submit that it does not. I blame it on cold medicine. Whatever, time to drink tea and watch cartoons.

-herbed pizza dough
-1/4 cup olive oil
-2 cloves garlic, minced
-baby blue potato, sliced thin
-red onion, sliced thin
-shredded mozzarella and Dubliner (or whatever you like)
-eggs

Heat the oil and garlic on low in a small sauce pan for 10-15 minutes. You don’t want the garlic to brown. Roll out the dough and dock it. Brush it with just the infused oil, then top it with the cheese, potatoes, onions and bits of garlic from the oil. Bake in a very hot, preheated oven for 10 minutes then pull it out, crack the eggs onto it and get it back in the oven. Let it cook until the eggs are as done as you want, 5-10 minutes.

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You heard right, double garlic. There’s some onion on there too, so I don’t suggest making this for a date. Unless of course you’re both into garlic breath, then hey, have at it. Heh.

This was quite possibly the strangest looking pizza I’ve ever made, but I guess that’s not too surprising considering there are blue potatoes on it. The potatoes in question came in a “baby potato medley” and I didn’t feel right mashing them up like I was doing with all the others. So I decided, completely out of character, to make a pizza with them. I had some herbed dough and figured I’d make a white one, since the crust would have so much flavor already.

I don’t have a mandolin or particularly awesome knife skills, so I figured I’d slice the potato on the large slice side of my box grater.

Worked alright, even if the slices aren’t particularly pretty. Then I rolled out my dough and docked it.

For those who don’t know, docking is when you stab the dough with a fork or something of the sort to help keep air bubbles from forming. I find I get many less mutant pizzas when I do this. While the oven was preheating I had left a metal measuring cup with a quarter cup of olive oil and two cloves of minced garlic on the stove top.

See, my oven is wicked inefficient, lots of heat escapes while it’s going. Over the course of the half hour or so that I preheated the oven the oil got nicely infused. You could also just do this over the stove on a low heat, if you have a quality oven. Anyway, then I brushed on some of the garlic oil (not the chunks, just the oil).

That’s garlic number one. Then just a whisper of cheese.

Heh. I know, I know, it looks like an awful lot. And it is. That’s just how I get down sometimes. It’s a mix of mozzarella and Dubliner, the latter of which I’ve been enjoying a lot lately. Goes great with tuna salad.

Then I put on the potatoes, which had soaked for a while in salted water.

I’m told that removes starch and a little moisture, letting them brown better. I wanted some onion on there so I sliced some red onion into thin slices.

Thin enough to see though slices, even. And that was by hand, kids. Although they weren’t all that thin. Heh. Then I took some of the oily garlic chunks

and dolloped them around.

That would be double garlic.

Then I stuck it in the oven for ten minutes or so, pulled it out and cracked a couple eggs on top. None of that got photographed though, I wanted to do it as quickly as possible.

But these are the eggs,

they’re really small and really fresh. I got them from the same source as last time I got fresh eggs and they were just as awesome. I left it in for another five or ten minutes, I don’t remember exactly I’m afraid, I pulled it out when the whites were set.

And this shows you how bad my oven is. See the egg on the right?

The yolk is cooked solid. See the egg on the left?

Yeah.

Slightly less so.

This is why I don’t bake a lot of cakes in this apartment.

But solid or runny, it was awesome. The garlic crisped up and mellowed out really well, the potatoes didn’t brown much, but they softened nicely and added a good earthy flavor. I did prefer the runny egg, I love runny yolks, but both added an excellent richness. That I suppose it didn’t really need, what with all the cheese. But hey, it was most of what I was eating that day. Heh.

So who else has had eggs on pizza? What do you think of them?

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Filed under: Artisan Bread in 5 Minutes a Day, eggs, garlic, pizza, potato

Something to Do with Leftover French Fries

From the Vault: No time to write a post today, I’m spending some quality time with one of my nieces. But in the spirit of keeping reader interest here’s an oldie.

Something To Do With Leftover: French Fries

¬†I can hear you all now; “Bob, what exactly are leftover french fries?” And I’ll admit, I had a hard time with it when I realized that’s what I had. But I had ordered a plate from a local sub shop (sandwich, salad and fries) and the fries were… well, they were squishy. My thoughts on squishy vegetables are well known and that extends to fries. Fries should be crispy, preferably very. So I tossed them in a ziploc bag, then into the fridge and figured something would come to me, eventually. I woke up the next day with this in my head.What, you ask, was “this”? Well, it was… er, this.I chopped up the fries and took some crispy bacon, an egg, sauteed onion and parsley. Mixed it all together

and dropped it into a preheated nonstick pan. There was more than I thought there would be so I formed it into two big patty thingies. Then I fried them till they were crispy, brown and delightful. And ate it. It was wicked good. So if you ever find yourself with some leftover fries (or order too many by “accident”) this is a great thing to do with them. I mean c’mon, what’s not to like? A little cheese would have been good, too… (Editors note: and sriracha!)

Filed under: bacon, breakfast, eggs, leftovers, potato

Leftovers: Boiled Dinner Macaroni and Cheese

From the Vault: Just realized that tomorrow is St Patrick’s Day and I have nothing even vaguely Irish in the ready folder. So here is a post from the old site of something I made with leftovers from a boiled dinner. Damn, now I really want to make it again. Hmm, corned beef is bound to go on sale next week…

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1 tbl butter
1 tbl flour
1/2 cup warm milk
1 1/2 cups shredded sharp cheddar
1/4 cup Guinness
4 cups cooked macaroni
1/2 cup shredded corned beef*
1/2 cup chopped cabbage*
1 cup lightly smashed, cooked potato*
pinch of cayenne
salt and pepper

*leftovers from a boiled dinner are perfect

Preheat the oven to 375. Heat a little oil in a medium sauce pan to medium-hot. Add the cabbage and corned beef, lightly brown them and set aside. Reduce heat to medium, add the butter and let it melt. Once it’s melted add the flour and cook for about 2 minutes, constantly stirring, don’t let it get too brown. Slowly add the warm milk, still stirring and let it come to a simmer. Add the Guinness, cheese, black pepper and cayenne. Turn off the heat and stir until the cheese is melted. Taste it and see if it needs more seasoning, add some if it does. Add the macaroni and fold until it’s well combined. Spread the mixture in an 8×8 pan. Toss the potato with a little butter, salt and pepper and sprinkle it over the top of the pasta. Put it in the oven until browned, about 20 minutes.

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First, a disclaimer: that recipe up top is approximate. I had a detailed plan, I swear, but it went out the window as soon as the stove was turned on. I was wicked tired, I couldn’t find the recipe I was using as a base, my brain kind of exploded and all that was left was the desire for macaroni and cheese with corned beef, cabbage and Guinness in it. So I just winged it.

It came out wicked good. The pieces of browned cabbage and corned beef added awesome bits of texture and bursts of flavor.

It formed a decent crust, which is important to me, and had tons of cheese.

All good things. But. Next time I will definitely make more sauce, plus I might butter the pan to make more crispy crust. I love that.

The Guinness was much more subtle than I thought it would be, it probably wouldn’t hurt to add some more of that too. But that’s really more a to taste thing. All in all this was really good and I must say I’m pleased with it.

Plus since my girlfriend doesn’t like mac and cheese when it’s homemade all the leftovers are for me! Ha!

Filed under: beef, cabbage, cheese, leftovers, pasta, potato

Breakfast Naan… Thing.

Valentine’s Day is a bleak, bitter time for a single man. No lovely lady to buy flowers, cook a fancy meal or have to buy a card, teddy bear or whatever have you for. Hm.. maybe it’s not so bad. Heh. Anyway since it is a special day, created by greeting card companies to cash in on guilt driven impulse buys, here is a fancy pants thing to have for breakfast. You could even do it with a loved one if you so desire. Even though it’s too late for VDay breakfast. Whatever.

Looks good, huh? 123Well, it was. Oh, you want to know what it is? Alright. It started off as naan, (which I will cover in another post, it’s my new favorite bread)

106which I topped with a half sriracha, half ketchup mix.

109And some cheese. Then a whole bunch of ham hash that I had browned up previously. 111

Then an egg, because it’s breakfast.114Tossed it under the broiler until the egg was cooked, even if the rude bastard did break it’s own yolk. Then I just sliced it like pizza and ate it. So yeah, make this stuff it’s wicked good. Great way to use leftovers too.

Filed under: bread, breakfast, eggs, ham, potato

Freezer Stuff: Ham and Red Potato Hash

228

equal parts ham steak and potatoes, cut into 4-5″ chunks

onion, 1/4 part of ham AND potatoes

black pepper to taste.

Put everything in a food processor and pulse until it’s the consistency you want, this may take a few batches. Mix everything¬†together in a large bowl, cover the bowl and refrigerate it for several hours. Pour off any water that comes out, preheat oil/fat in a frying pan on medium heat. Spread thin layer of hash, let it brown then mix or flip it. Brown the other side. Keep mixing and flipping until the potatoes are cooked and everything is nicely browned. Serve with eggs and sriracha ketchup.

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Alright, this is the first post in my Freezer Stuff category, so let me sum up. The deal with it is that recipes in this category freeze well enough to suit me. It may not always thaw out perfect, but if it’s not good I’ll let you know. Fortunately this ham hash worked out great. This wasn’t actually planned as a freezer dish, but I kind of didn’t know that I was making so much. Here’s the ingredients, except for black pepper.202Yep, potato, onion, ham and black pepper. Four ingredients and you don’t even need more salt, the ham has plenty. Although some bell pepper in there wouldn’t hurt.206I did everything in shifts in my food processor and then just mixed it all together in a bowl. 208There was more than I had anticipated.

211So I browned up some for dinner that night, with some scrambled eggs.

235

Then I put serving sized portions of the uncooked hash on aluminum foil, flattened them out, wrapped them up and froze them. Didn’t get a pic of the packaging pre-freeze, but here is one that I pulled out to make something awesome with this morning. 089Like I said, what I made was awesome and it involved sriracha ketchup, but I’ll post about it next week. Because I’m cruel. Heh.

Filed under: breakfast, eggs, Freezer Food, ham, pork, potato

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