Twice Baked Potatoes - They Take Longer, But At Least They’re More Complicated

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I don’t do a lot of things in the kitchen purely foresthetic reasons, but these twice baked potatoes are one of my more beautifulexceptions to that rule. You can get almost the exact same flavors by justadding stuff to a regular baked potato, but what you won’t get in thatscenario is the impressive, over-stuffed height, and gorgeous, golden-brownedcrust seen here.

Is it worth it? Only you can answer that. For me, once in awhile, for those extra fancy dinners, the answer is a resounding yes. Taste is,and always will be, the most important aspect of cooking, but when entertainingguests on special occasions, don’t forget that you’re putting on ashow with the food. And when it comes to starchy side dishes, this is a greatway to express that flair for the dramatic.
Like I said in the video, this is a demonstration oftechnique, and not necessarily a recipe I want you to follow verbatim. I willlist what I used below, since I’m required to by food blogger common law, but if there was ever arecipe that you’d want to experiment with, this is the one.
By the way, since there's a certain amount of prep involvedhere, you can make these ahead of time, up to the point of the second baking,and then just finish when it gets closer to service. I hope you give this showstopping side dish a try soon. Enjoy!

Ingredients for 4 Twice Baked Potatoes:4 large russet potatoes3 tbsp butter1 or 2 tbsp minced green onionsalt, pepper, cayenne to taste1/2 cup shredded white cheddar cheese1/2 cup cream or milk1 egg yolkBake at 400 degrees F. for an hour to cook potatoes, andthen 20-30 to brown after stuffing.Pin It Now!

Holiday Granola – Only 8 Edible Gift Making Days Until Christmas!

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When I was asked to take part in a special holiday YouTubeplaylist called, “Christmas Morning Breakfast,” I started thinking aboutseasonal variation on things like eggs benedict, quiche, and French toast. Butthen I realized…you can’t wrap those things up and give them as an edible gift,so I decided to do this granola instead.

We’ve covered the edible gift topic before, and discussedthe fine line between, “Wow, what a creative and thoughtful gift!” and “Wow,what a cheapskate!” Happily, when it comes to this delicious, crunchy treat,one taste and the lucky recipient will forget about any ulterior economicmotivations.
Since this was a Christmas-themed recipe, I went with lotsof festively colored dried fruit, but the beauty of the granola technique isthat it pretty much works with anything. I love the looks of the green pumpkinseeds, but things like hazelnuts and pecans would also work wonderfully.
As I mentioned in the video, it’s really up to you todetermine the cooking time. I tend to like mine just golden-brown, but manyenjoy the deeper, nuttier flavor of a longer roasting. Since you are pullingand tossing every 10 minutes, this is pretty easy to monitor, but just becareful towards the end, as it can get bitter if you go too far.
Anyway, whether this is for a quick and easy holidaybreakfast, with milk or over Greek yogurt; or you are going to package some upas a stocking stuffer for the foodies in your life, I hope you give this a trysoon. Enjoy!

Ingredients for about 6 cups of Granola3 cups rolled oats
1 cup sliced almonds
1/2 cup raw pumpkin seeds
1/2 cup shredded coconut (pure coconut, not candied)3/4 cup packed brown sugar
1/2 cup maple syrup
3 tbsp vegetable oil
1 tsp salt1/2 cup chopped candy covered chocolate pieces (like M&M’s)1/2 cup golden raisins, chopped1 cup mixed dried fruit (any combo of cranberries, cherries,strawberries, blueberries, etc.)*Bake at 325 degrees F. for 30-40 minutes or until browned.Pin It Now!

Cumberland Sauce – It Only Sounds Stuffy

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I’ve always wondered why Cumberland sauce wasn’t morepopular around the holidays. It’s such a delicious and versatile condiment, andjust as easy and fast to make as any cranberry sauce out there.  Maybe it’s the name?

Cumberland sauce sounds more like something that the Queenwould be spooning over a Quail en Croute than it does Uncle Charlie over aslice of ham. However, despite this sassy sauce’s upper-crusty sounding name,it’s actually quite rustic.
My “Black Cumberland” version uses black currants instead ofthe traditional red, and also includes some very browned-blackened onions, butlike all similar recipes, this begs for even further adaptation depending onthe meat. Maybe a little mint for lamb, or a touch of cardamom for that smokedduck breast?
Notwithstanding any flavor variations, you will still needto decide whether to serve hot or not. I definitely prefer the thick, shinycooled-down version as shown, but happily, there’s no wrong choice. I hope yougive this extra special holiday sauce a try soon. Enjoy!

Ingredients to make about 1 1/2 cups Cumberland Sauce:
1 tsp vegetable oil
1/2 cup minced onions
1 cup black or red currant jelly zest from 2 oranges and 1 lemon 1/3 cup red wine1/2 cup orange juice2-3 tbsp lemon juice
2 tsp black pepper, or to taste 1 tbsp brown sugar1/4 tsp dry mustardpinch cayenne pepper1/4 tsp ground gingersalt to tastePin It Now!

Classic Lobster Bisque – Finally!

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I usually don’t have a good answer for why I’ve not gottenaround to filming certain iconic dishes like risotto, beef Wellington, and puffpastry; but when it comes to lobster bisque, I do have a great excuse.

I won’t bore you with the details of how the traditionstarted (translation: I don’t remember), but for as long as I can remember,I’ve always made lobster bisque on Christmas Eve, to celebrate my sister-in-lawJennifer’s birthday.

And since the few days leading up to Christmas are always sobusy and hectic with shopping, cooking, and travel, I’ve just never felt likeI’ve had the time to set up the camera to properly film the procedure. Well,this year I decided to give it a go, and despite all the aforementionedchallenges, I was very happy with how this came out.

One word of warning: this recipe requires live lobsters,brandy, and heavy cream. If you can’t get, or don’t want to use thoseingredients, then you’ll have to make something else. Sorry, but this recipe istoo sacred for substitutions.

Speaking of live lobsters, I know many are skeptical thatthese “bugs” can actually feel pain, but to play it safe, I recommend puttingthem in the freezer for 20 or 30 minutes to knock them out cold before theirultimate demise.

I only showed the cracking and the picking of the lobster meatvery briefly, as this video was already too long for my tastes, but below I’lllink an additional tutorial that show this in more detail. Yes, this soup takesa little bit of work and expense, but I think you’ll agree with me (andJennifer) that all the effort is well worth it. Enjoy!




Makes about 1 1/2 quarts:
2 live lobsters (about 1 1/2 pounds each)
1 onion, chopped
2 rib celery, chopped
3 quarts cold water (this will reduce by about half duringthe entire cooking process)
3 cloves garlic
4 springs fresh thyme
1 bay leaf
1 cup crushed tomatoes
1/4 cup tomato paste
2 tsp paprika
1/3 cup white long grain rice
2 tbsp cheap brandy (inexpensive brandy tends to be a littlesweeter, and works well here)
1/2 cup heavy cream, or more if you like it creamier
salt and cayenne to taste
1 tbsp chopped tarragon to garnish

Bonus Lobster Meat Recovery Video: 
This video shows the picking of the lobster meat in muchmore detail than I did. Since they are boiling the lobster, you can just skipto the part where he is liberating all the meat. For more general lobster info,you can also check out this page on Allrecipes.
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Because Oyster Rockefeller Sounds Rich

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There’s much debate over how many of America’s greatestrecipes got their name, but that’s not an issue with Oyster Rockefeller. Thanksto the rich, money-colored butter sauce, this decadent creation’s name prettymuch wrote itself.

Besides the obvious, superficial reasons, associating yournew shellfish appetizer with the most affluent family of the day was a strokeof social media genius. Hey, just because Twitter wouldn’t be invented foranother 107 years doesn’t mean people didn’t “retweet” things.

When Jules Alciatore invented the dish in 1899, he wasn’ttrying to create a classic, new American shellfish appetizer; he was simplytrying to replace snails in his diet. That’s right, what would become America’sgreatest seafood appetizer (sorry, crab cakes) was just a delicious work-aroundfor a serious shortage of French snails in New Orleans.

To say the customers of Antoine's were happy with this localsubstitution would be a huge understatement. They went crazy for it. The dishquickly gained national attention, with the most famous celebrities,politicians, and foreign dignitaries of the day stumbling over each to get aplate or three.

The original secret recipe really is a secret; so allversions, including mine, are just guesses. There is agreement among foodieswho study such matters that spinach was not part of the formula, but the muchspicier and more flavorful watercress was used.

Neither were mushrooms, bacon, ham, cheese, garlic, or any otherlater day add-ons. Not that those ingredient aren’t good baked on top ofoysters, but that just wasn’t how Mr. Alciatore rolled. So if you are lookingfor a special occasion appetizer that tastes, looks, and makes you feel (andsound) rich, then I hope you give this oyster Rockefeller recipe a try. Enjoy!

Makes enough for about 3 dozen oysters Rockefeller:
1 stick butter (1/2 cup) room temp
2 tbsp minced green onions, white and light green parts
2 tbsp diced celery
2 tbsp fresh chopped tarragon
2 tbsp fresh chopped Italian parsley
1 cup chopped watercress leaves
salt, pepper, and cayenne to taste
2 tbsp Pernod liquor
1/4 cup bread crumbs
3 dozen oysters on the half shell

Bonus How to Open Oyster Video!

My friend Tamar, from Starving Off the Land, does a much better job of showing how to open oysters, but that’s only because she raises them and gets a lot more practice! That, and she’s better at it. Also, a special thanks to Sky Sabin Productions for their fine work on this.

For some additional shucking info, and tons of oyster recipe links, you can also check out this article on Allrecipes.com. Enjoy!
 
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Savory Black Eyed Peas with red wine vinegar and bacon

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I have never made Hoppin John, but I have made this dish many times, and it is delicious. You can use canned peas or home cooked, either way, make these, yum! I love the tang of the vinegar with the peas.


Savory Black Eyed Peas
adapted from: an article found in a magazine somehwere...

2 cans OR 3 cups cooked black eyed peas - drained
1/4 c water
1/3 c red wine vinegar
4 slices bacon, diced and fried until golden brown
1 T reserved bacon fat
salt and pepper to taste

If using canned peas, drain well. Combine all ingredients in a sauce pan, simmer for 30-45 minutes or until flavors have blended to your satisfaction. Drain and serve OR you may boil the remaining liquid in the pan to reduce and make a tangy reduction.

serves 4-6

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

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hearth and soul @ premeditated leftovers

Felted wool soap cuff

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Use it up,Make do with what you have,Do without.
Rather stern words, don't you think? But in many ways those words can also be good advice. Through the years I have enjoyed taking what I have and making what I need. It has become a fun endeavor, as well as a money saver. Terry and I both enjoy thrifting and making as many items as we can, for ourselves as well as gifts for family.

When I made his felted stocking for Christmas, there were scraps too big to throw away, including a sleeve with the cuff. I got the idea to make a soap cuff for the shower. Take a look.....
Cut off a long enough section to hold the soap once you have stitched the end closed. I use heavy duty cotton button thread. 
Turn inside out. Place the soap into the bottom of the the cuff. Fold the actual cuff into one side of the soap. Arrange the folded cuff to be smooth and lay flat. 
Ready to use. With the cuff folded inward, it is easy to hold on to, while scrubbing. When the soap is gone, just throw into the washer and add another bar. 
The first time you use this, wet thoroughly and "work" the soap up into the wool by squeezing gently. Felted wool is very soft for scrubbing with, much softer than I would have ever thought.
As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

Mom's Meatloaf Recipe

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Mom's Meatloaf Recipe from best-meatloaf-recipes.blogspot.com

Ingredients

• 2 teaspoons butter
• 3/4 pound ground beef
• 1/4 pound ground pork
• 1 cup minced onions
• 1/2 cup minced green peppers
• 1 tablespoon chopped garlic
• 2 eggs
• 1/2 cup heavy cream
• 3/4 to 1 cup bread crumbs
• Salt and fresh ground black pepper
• 2 cups veal stock
• 2 tablespoons flour
• 2 tablespoons water
  

Directions:

Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven.

Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.

Tags: moms meatloaf recipe, meatloaf recipes, old fashioned meatloaf recipe, best meatloaf recipe

Dad's Meatloaf Recipe

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Ingredients:

• 16 ounces ground beef
• 8 ounces ground pork
• 2 eggs
• 4 ounces fresh bread crumbs
• 2 ounces chopped garlic
• 1/4 cup olive oil
• 3 ounces chopped parsley
• 1/2 cup tomato relish, recipe follows

Directions:

Meatloaf:

In a large mixing bowl combine beef, pork, eggs, bread crumbs, garlic and tomato relish. Finish with olive oil, and then pack into a 9-inch loaf pan and place in the middle of a preheated 350 degree oven. Bake for 35 to 40 minutes or until the center of the meat loaf reaches 170 degrees.

Finish the meat loaf with remaining tomato relish and broil at 500 degrees until tomato relish begins to crust. Allow meatloaf to cool before slicing.

For the tomato relish:

• 4 large tomatoes
• 3 red peppers
• 2 onions
• 4 ounces ketchup

Chop tomatoes, peppers, and onions into a medium dice. Saute over high heat. Finish with ketchup. Lower heat. Reduce to a simmer.

Tags: meatloaf recipes, dads meatloaf recipe, best meatloaf recipes

:: January Sponsors ::

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there is so much to share with you now that the holiday craziness has passed.  i’ve enjoyed my little hiatus, and hope to be back soon to update you on life around here.  we are actually in the process of moving this month (crazy…i know!) so please excuse me if it takes me some time to get around to updating you.  but i look forward to telling you all about our last week with Eli, our Christmas festivities, and our new house!

i definitely wanted to take some time to pop in today to post about my January Sponsors.  they are again a great group, and i hope you all get a chance to check them out!

you can either click on their business name or on their image to be directed to their site.  and all of my sponsors this month are again offering special discounts just for my readers, so read on to see the discount codes!

:: Reina Cookies ::

A Reina Cookie is a chocolate chip cookie made with four different kinds of chocolate chips and walnut chunks. It’s an infusion of flavors that melts in your mouth. This is an extravagant cookie that is meant to be shared with all your friends! Please find us on Instagram (reinacookies) & Facebook.  LeAna’s readers get a 10% Discount when you use the coupon code “asmallsnippet” at checkout.

 :: Transformations ::

*Are you addicted to Pinterest or HGTV?
*Have friends and family told you that you have a flair for decorating?
*Do you walk into a room and know immediately what to do with it?
*Do you need a home-based business making significant income?

Maybe your dreams have been on the back burner and you are just hoping for the right opportunity to come along. Maybe you’ve been subconsciously waiting for something in your heart to say, “This is it!”

Home Staging and Redesign are easy to learn and the industries are here to stay. Retired teachers and nurses, stay-at-home moms, interior designers, real estate agents, etc. have all found true love in this amazing business.

Is your heart beating? Is your soul stirring? Maybe you are one of us!

I invite you to take a look.  All online classes are 50% off with code “asmallsnippet”

:: Nana’s  Nuzzles ::

Nana’s Nuzzles specializes in home sewn items that keep people cozy.  Whimsical quilts (all sizes), discreet nursing covers for mommas, matching baby carrier covers, and creative notebook or journal covers are just some of the products available.  Quilts vary in size from baby quilts to lap quilts and larger quilts for beds.  All work is carried out with TLC and a lot of heart.  Shop from our small inventory or order a custom-made piece with or without your own fabric.  Custom orders are always welcome. Follow the link to see my store, and thank you for taking the time to look.  Use the code “asmallsnippet” at check out for 10% off.

:: 3 Cords :: 

3 Cords is a social enterprise that trains, employs, and empowers Haitian women and their families.  Our mission is to provide opportunities for physically handicapped women, and to show them that they are both beautiful and valuable.  Check out our website to see the beautiful headbands, purses, macbook cases, and other accessories they make!  Be sure to use the discount code “asmallsnippet10” to get 10% your total purchase for the month of January!

(3Cords will be getting lots of awesome new inventory in the coming weeks, so make sure to check back often for new products!)

:: Knock Knock Creative ::

Knock Knock Creative is a digital agency specializing in design for web and print. We are a team of artists, innovators, and thinkers who want to work with you to create effective solutions for your business. We create experiences, content and products with the intention of opening doors for our clients. Come knock on our door and save 50% off websites when you mention A Small Snippet!

(Meredith at Knock Knock Creative did my blog design, and she is amazing!  so if you are in the market for a new look for the new year, you won’t find anyone better or more talented than Meredith!)

hope you all are having a great New Year’s Day!

Merry Christmas!

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Photo (c) Flickr user kevindooley

Michele and I wanted to wish all of you who celebrate, avery Merry Christmas. Hopefully you’re surrounded by the people you love,and/or a ton of great food. 

We have a new video posting on Thursday, but untilthen I’m going to try and take a few days off from staring at the omnipresent computer.Seasonal apologies for any lags in responding to comments or emails. Enjoy therest of your holiday!Pin It Now!

Garlic & Blue Cheese Green Bean Almondine – I Just Couldn’t Do It

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When I went to culinary school in the early Eighties, thechef instructors used “Green Beans Almondine” as a prime example for the kindof stodgy, clichéd, faux-fancy, vegetable side dishes that we were supposed toeradicate shortly after graduation. 

This was the dawn of a new age of Americancookery, and something so old-fashioned as green beans almondine had no placealong side our newfangled raspberry vinaigrettes and cajun fish.

There was only one problem with this prohibition...greenbeans and almonds tasted really good together, and made for a lovely side dish once ina while. Of course, fearing you’d be laughed out of the young, hot cooks club(hot from heat, not from hotness) you just didn’t dare make or serve such adinosaur.
Anyway, to make a long story short, I’ve finally done agreen beans almondine video, but added roasted garlic and blue cheese to it,just in case any of my old classmates are watching.  I actually did this at Thanksgiving, sans nuts, and it gotrave reviews, so I had a feeling the addition of the slivered almonds wouldwork just fine, and they did! I hope you give this a try soon. Enjoy!

Ingredients for 4-6 portions:
1 pound green beans, blanched in boiling, salted water untilalmost tender3 heads garlicolive oilsalt and pepper to taste cayenne to taste1/3 cup sliced almonds browned in 1 tsp butter2 oz Pt. Reyes blue cheese, or other blue cheese400 degrees F. for 15 minutesPin It Now!

Brazilian Feijoada – Happy (and hopefully very lucky) New Year!!

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We’ve posted about this before, but there’s a great,southern tradition of eating beans and greens on New Year’s Day to ensure goodfortune in the coming year. 

Apparently, by eating “poor” the first day of theyear, you align certain cosmic forces in your favor, which results inprosperity and good luck the rest of the year. Sounds crazy, right? I know, you’re way too sophisticated tobelieve in such lame supernatural shenanigans. Hey wait a minute…don’t youwatch all those ghost hunter shows on cable TV? Busted! Hey, did you hear thatnoise?

Anyway, whether you believe in this kind of culinary clairvoyanceor not, this Brazilian feijoada is one of the world’s great stews. Thetraditional good luck bean is the black-eyed pea, but here we’re celebratingthe delicious, and very nutritious, black bean.

I tried to be clear in the video that this is just myversion, and not some attempt at true feijoada authenticity, whatever that is.As long as you have black beans, and LOTS of smoked, salted, dried, and/orcured meats, you are well on your way to some kind of feijoada-likeawesomeness.

In case you’re wondering, all I did for the greens was boilsome kale in salted water until tender, and then sauté briefly in olive oil andgarlic. It pairs perfectly with the white rice and rich stew, and while I can’tguarantee a year’s worth of wealth and good luck, I can promise you a deliciousbowl of food. Happy New Year to all of you, and as always, enjoy!



Ingredients for 6 portions:
1 pounds dry black beans, soaked overnight
2 quarts water, plus more as needed (add more whenever stewlooks too dry)
1 bay leaf
2 smoked pork chops
12 oz linguica
8 oz Italian sausage
4 oz smoked bacon
3 oz dried beef
1 onion
6 cloves garlic
1 tsp cumin
1/2 tsp coriander
salt and pepper to taste
For the crumbs:
1/2 cup breadcrumbs
1 tbsp olive oil
2 tsp grated orange zest
2 tbsp chopped Italian parsley

Basic steps:
- Soak beans overnight, add to pot with bay leaf, beefjerky, and any bones
- Simmer for 1 1/2 to 2 hours, or until beans are cooked,but very firm
- Add onion mixture and meats, and simmer for another hour,or until beans are very soft
- Add a splash of water at any point during the cooking ifstew looks too dry
- Test and add salt near the end, depending on saltiness ofmeatPin It Now!

Mom's Meatloaf Recipe

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Mom's Meatloaf Recipe from best-meatloaf-recipes.blogspot.com

Ingredients

• 2 teaspoons butter
• 3/4 pound ground beef
• 1/4 pound ground pork
• 1 cup minced onions
• 1/2 cup minced green peppers
• 1 tablespoon chopped garlic
• 2 eggs
• 1/2 cup heavy cream
• 3/4 to 1 cup bread crumbs
• Salt and fresh ground black pepper
• 2 cups veal stock
• 2 tablespoons flour
• 2 tablespoons water
  

Directions:

Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven.

Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.

Tags: moms meatloaf recipe, meatloaf recipes, old fashioned meatloaf recipe, best meatloaf recipe

Dad's Meatloaf Recipe

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Ingredients:

• 16 ounces ground beef
• 8 ounces ground pork
• 2 eggs
• 4 ounces fresh bread crumbs
• 2 ounces chopped garlic
• 1/4 cup olive oil
• 3 ounces chopped parsley
• 1/2 cup tomato relish, recipe follows

Directions:

Meatloaf:

In a large mixing bowl combine beef, pork, eggs, bread crumbs, garlic and tomato relish. Finish with olive oil, and then pack into a 9-inch loaf pan and place in the middle of a preheated 350 degree oven. Bake for 35 to 40 minutes or until the center of the meat loaf reaches 170 degrees.

Finish the meat loaf with remaining tomato relish and broil at 500 degrees until tomato relish begins to crust. Allow meatloaf to cool before slicing.

For the tomato relish:

• 4 large tomatoes
• 3 red peppers
• 2 onions
• 4 ounces ketchup

Chop tomatoes, peppers, and onions into a medium dice. Saute over high heat. Finish with ketchup. Lower heat. Reduce to a simmer.

Tags: meatloaf recipes, dads meatloaf recipe, best meatloaf recipes