Cacio e Pepe

Cacio e Pepe is an incredibly simple but incredibly flavorful dish. Cacio e Pepe literally means Cheese and Pepper. This pasta features, you guessed it, cheese and pepper. Since it's such a simple dish please make sure to use good pepper, freshly ground if you can. This is a great dish for a quick meal or a budget friendly meal. 

Ingredients:
6 oz. spaghetti
3 tbsp. butter, cubed and divided
1 tsp. freshly cracked black pepper. 
3/4 cup finely grated parmesan
1/3 cup finely grated pecorino

Directions:

1. Bring a large pot of salted water up to a boil. 

2. Cook spaghetti in the boiling water until almost al dente, about 2 minuets less than the box directions. 

3. Melt 2 tbsp. butter in a large pot over medium high heat. Add the pepper and cook until toasted, about 1 minute. 

4. Reduce heat to low. Add pasta to pan with pepper with 1/2 cup of the pasta cooking liquid. I like to use tongs to scoop the pasta into the other pot instead of draining the pasta completely. This way you have enough pasta water. 

5. Add the parmesan to the pasta and stir until everything is well coated. You may need to add a little more pasta water if sauce gets too thick. 

6. Remove the pasta from the heat and add the pecorino. Transfer pasta to a bowl and top with extra cheese and fresh cracked black pepper. Serve warm. 

Hashbrown Eggs Benedict

I think this is the best breakfast I've ever made. It combines my love of bacon, eggs, and of course POTATOES! And then to top it off with a rich buttery hollandaise? How can that be bad.

Ingredients:
(makes 1 plate)
1 egg, fried over easy
2 strips bacon, cooked until crispy
1 cup hashbrowns
Hollandaise sauce - my quick recipe here. 

Directions:

1. Cook bacon over low heat until crispy and most of the fat has rendered out. 

2. Preheat waffle maker. Spray with cooking spray or coat lightly with butter. Cover waffle maker with an even layer of the hash browns. Season with a pinch of salt. Cover and cook until crispy, about 4 minutes. 

3. Make hollandaise sauce in the blender. Set aside. You'll want to make this pretty close to serving so it stays warm. 

4. Fry egg in a small saute pan with butter. I like my yolks runny so I fry it until it's over easy but cook your eggs to your preference. 

5. To plate put hashbrown waffle centered on a plate. Top with fried egg. Add crispy bacon bits. Finally drizzle as much hollandaise sauce as you like. I topped mine with some fresh parsley for some color and freshness but this is optional. 

Potato Fondant

As I've said before, I love potato. I've heard of potato fondant on tv and finally decided to make it. I served it with a filet mignon and lobster tail and made my kitchen feel like a high end steak house. 

Ingredients: 
3 large russet potatoes
2 tbsp avocado or canola oil
3 tbsp butter
4 sprigs fresh thyme 
1/2 cup chicken stock

Directions:

1. Preheat oven to 425.

2. Cut off the ends of the russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long. 

3. Place potatoes into a bowl of cold water for about 5 minutes to remove the starch from outsides. Pat dry with paper towels. Do not do these steps too early before cooking for the potatoes will brown. 

4. Place a heavy oven-proof skillet (like a cast iron skillet) over high heat. Pour in oil. Heat until the oil is hot and slightly shimmers. 

5. Place potato cylinders with best-looking ends into the hot oil, lower heat to medium high and pan-fry potatoes until well browned, about 5 minutes. Season with salt and pepper. 

6. Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to the skillet. 

7. Pick up the thyme sprigs with tongs and use it to paint butter over the top potatoes. (you can use a spoon to baste the potatoes as well) Cook until butter foams and foam turns white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet. 

8. Transfer skillet to the preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes. 

9. Place potatoes on a serving platter and spoon butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.