Melons

I'm so sorry for being neglectful, dear blogette. Sometimes the longer I am away the harder it is to get going again.

I just discovered this remarkable seed supplier called Bakers Creek Heirloom Seeds! They have a giant collection of heirloom seeds for fruits, vegetables and flowers. I can't stop looking at all the options. Also, they have a blog. All I want to plant are peas, potatoes and melons. Too bad we have all that other crap out in the yard already! I'm thinking about ordering one or two packets of seeds just to round things out a bit.

 I have some great recipes up my sleeve for this week and lots of photos of the chicken coop for Fancy Acre. Stay posted!


Photos from here and here

Perfect Potatoes

In case you didn't know, I love potatoes. I have just had my wisdom teeth out this weekend which has been horrible aside from the fact that Kevin made me a big batch of whipped mashed potatoes, so full of sour cream and butter that they are practically a soup. That's the upside.
Last week, before the tooth pain, I was able to eat potatoes however I liked. I bought a little bag of charlie boys in order to make my most favorite home fries, and look what I found inside. A heart shaped charlie boy to commemorate my passion for potatoes! Obviously, I didn't cook that one, I carried it around with me and cooed to it.

Home fries are easy to make and don't really call for a recipe, but here is mine in case you want some inspiration. Something that I think is important about home fries is that there are plenty of onions. This recipe is an approximation of ingredients- I never measure home fries.

Charlie Boy Home Fries

One bag of charlie boys (the tiniest of potatoes)
1 large sweet onion
a big glug of olive oil
1/3 stick of butter
1 teaspoon ground new mexico chile
salt and pepper to taste
1 spring onion for garnish

Cut large and medium charlie boys in half- only the tiniest tinies can remain whole. Boil for ten or so minutes, until they are cooked but still quite firm. Meanwhile, heat up cast iron skillet with olive oil and butter. Transfer potatoes (not the water!) into pan. Let them sit for a bit- you want crisp, brown, fried sides. Toss around until nice and brown, then add chopped onions. I like my onions chopped large, but you can do it however you see fit. When the onions have softened and browned a bit, sprinkle the whole pan with chile, salt and pepper. I like lots of salt. Dice a spring onion and sprinkle on each serving. I ate this with two sauces- tatziki which I loved, and catsup, which I am addicted to.

Fish Herders Stew

My family is full of cooks and their remarkable recipes. My grandmother Oma had an eggnog recipe that I have experimented with but plan on perfecting this winter. My mother has guided me in making her eggplant parmesan and butter cookie recipes. My dad is a lot like me in that he has no recipes, just strong instincts and a love for meat.

My grandmother Mamie, who I speak of often on this blog, holds a few of my most favorite recipes. There are three things that she most often serves when I go to her house: lobster (I am very, very spoiled), country supper (more on this later), and fish herders stew. You'll have to pardon the absurd name- that's my father's doing. It is dish sort of similar to shepherds pie, but also totally different.
The photo, again, does not do it justice. Just trust me and make it right now.

Fish Herders Stew
Recipe from Julie Cook (Mamie)

Preheat oven to 350 degrees

1 1/2 pounds cod, halibut, talapia or other white fish
1 cup dry vermouth
2 cups water
4 cups mashed potatoes (make them creamy delightful, packed with butter)
2 small leeks
a shit load of sharp, white cheddar, shredded (her instructions- I used a whole block)
1/4 cup flour
1/2 stick of butter

Melt butter in dutch oven. Put fish in and cover with water and vermouth. Gently cook fish and remove from liquid with slotted spoon. Bring liquid to a boil and whisk in flour quickly. Add cheddar, whisking the whole time. This should create a thick, cheese sauce. In a separate pan, saute leeks briefly. It's nice for them to have some nice crunch because the rest of the dish is very soft. Pour the leeks over the fish. Top with mashed potatoes and pop in the oven for 15 minutes or so, until the top is lightly browned (you'll notice mine got black spots rather than an even tan, so please try to do it better than I did. This might be due to the fact that our potatoes were more heavy cream than potato.)

Serves 6, with leftovers too!