Welp, it's happened.
I was afraid when I got my new lens that I wouldn't want to post my recipes that I'd already prepared to present. I opened the blog yesterday morning, to pick out a recipe to write about. I sat there mulling, hemming, and hawing through almost an entire cup of coffee. Indeed, I was shocked to reach over at one point only to find an empty mug sitting at my side. So I made a decision that I sometimes tend to make on Monday's: Do it tomorrow.
And now it's tomorrow. Sigh. I gnashed and ground my teeth over what I had, and finally concluded on Baked Parmesan Truffle Potato Wedges. You know, cause it's hard to go wrong with fries, right?
Don't take me dragging my feet as an insult to the fries. It's not. It's just me dragging my feet on the photos. Because these fries are delicious. And if you tried Lay's West Coast Truffle Fries Potato Chips, well, don't worry. I thought those chips were gross, and my fries taste nothing like that. Because my fries actually taste like fries. Ha ha. It's hard to convey the delectable flavor of natural cut, crispy, roasted potatoes with nothing but artificial flavors. That's why I'll stick to real fries, please and thank you.
Making your own fries at home is actually super-easy. Sure, sometimes we make the traditional deep-fryer fries. However, I don't know a whole lot of people of who like to deep-fry in the house, and with it being all of 3º outside, you won't catch me deep-frying on the patio or even the garage. So, the oven it is! You could use a potato cutter to get perfect fries, or just cut your potatoes into a bunch of wedges and call them "natural cut fries".
Needless to say, I choose to make "natural cut fries" more often that not.
The only thing I make sure is that the wedges are, for the most part, around the same size. This makes for more even baking. I say for the most part because even my knife skills could use some honing. Definitely a skill that would benefit from culinary training.
After I cut up the potatoes, I threw them in a bowl with some black truffle-flavored olive oil, salt, and pepper. Pour the bowl's contents out on a cookie sheet, and spread them in an even layer. Pop them in the oven, and-
They get all nice and crispy on the outside, while staying soft and creamy on the outside. Next, I sprinkle a good layer of parmesan cheese on top of the fries, and pop the tray back in the oven for 2-3 minutes. Just until the cheese is melted-
Remove from heat and throw on some fresh herbs. Then, try to keep your mitts out of the fries. I dare you.
Serve em' with anything you want! Burgers. Sandwiches. Sloppy Joes. Fish and Chips. The list is endless.
To completely change the subject, I mentioned in my New Year's goals post that this is the year I wanted to get aggressive with my back treatment, and finally get back to where I was in the past with my running. Which was moving towards a half-marathon at about 20 miles a week. Well, my last run was in November. It was a pretty warm Saturday, so the hubby took me out and dropped me off at my usual running spot. I was wanting to run as far as I could, but it became evident after mile 3 that my back wouldn't let me. The more I ran, the worse it got. I finally had to admit to myself that this wasn't working. I need to wait until I'm healed to run. The neurosurgeon confirmed my fears, and told me no running until after physical therapy. The only exercise I'm permitted right now is low-intensity yoga and walking at a pace that doesn't increase pain. Meaning if I'm walking fast enough to feel it in my back, I'm doing too much.
So I've been practicing yoga. Like, a lot. A lot, a lot, a lot. Using lots of heat therapy, and counting the days until I could get the show on the road. Well, this show starts Thursday. I'll be getting my first steroid shot. I have mixed emotions about this. I'm not excited about having chemicals shot into my body. I am looking forward to being able to sleep comfortably, to sit on the couch without pain beginning to throb at the bottom of my spine, and to possibly be able to go to a wedding without being insanely sore and tight for the next 3 days. Hard-backed plastic chairs? Not my friend right now. I'm scheduled for 3 rounds of shots over the next 6 weeks and then I'll start physical therapy again.
Nervous? Yes, they use an epidural needle for the shot. But excited that this may be the start of getting back to normal? That would be a hell yes :-)
Have a great Tuesday everyone!
Ingredients (serves 4):
3-4 large baking potatoes, peeled and cut into large wedges
1-2 tbsp Truffle oil or truffle-flavored olive oil
salt and pepper
1/4 cup parmesan cheese
2-3 tbsp fresh parsley, minced
1. Preheat oven to 425º. Coat a cookie sheet with cooking spray, set aside.
2. In a large mixing bowl, combine potato wedges and truffle oil. Toss to coat. Season with salt and pepper.
3. Spread potato wedges into a single layer on the cookie sheet. Bake in preheated oven for 20-25 minutes or until potato wedges are golden brown. Remove tray from oven. Sprinkle parmesan cheese evenly over fries. Place tray back in oven for 2-3 minutes, or until cheese is melted. Remove tray from oven and evenly sprinkle with parsley.
4. Divide potatoes among plates and serve immediately.
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