Oct 5 2011

Scalloped Hasselback Potatoes

Posted by A Cozy Kitchen in Step-by-Step Recipes

“Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. I couldn’t have been more correct.

The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter.

Start by scrubbing your potatoes good and clean.

Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. If you’re scared of cutting too far, a good technique is resting the potato in a wooden spoon. The spoon will actually prevent you from going all the way through!

Cut up your butter. Using super cold butter makes it easier to slice and to shove in the potato. I recommend sticking it in the freezer for bit.

Then do the same with the Parmigiano-Reggiano. No freezer tip for this one. It’s fine as is.

Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. Transfer them to a baking sheet and season with salt and pepper. (I skipped the pepper.) Drizzle a little olive oil on top of the potatoes and they’ll be good to go.

After they’re stuffed with butter and Parmigiano-Reggiano, you want to bake them at 400ºF for about 45 minutes to an hour. I found mine were done more at the hour mark.

When they’re done baking, you’re still a few minutes away from cheesy gloriousness!

First you have drizzle the heavy cream atop the potatoes …

And then add the shredded cheddar and bake for an addition 10-15 minutes.

They’ll come out looking all cheesy and inviting. Like this.

Transfer them to your plate. Of course, you can serve them just like this. They’ll be amazing.

But isn’t everything better with a dollop of sour cream? Yes, yes I think so.

This recipe is a total winner. It’d be perfect as a main dish accompanied with a salad, or as a side dish to, say, a roast chicken? The cheese and cream make this meal cozy and comforting, which is perfect for those chilly, brisk autumn evenings. Thank you, Shelbi Keith for this delicious recipe. It’s earned a permanent place in my recipe box! It should be in yours, too. Be sure to check out Shelbi’s blog Look Who’s Cooking Now.

Printable Recipe

Scalloped Hasselback Potatoes

by Shelbi Keith on June 7, 2011 in Potatoes, Sides

See post on Shelbi Keith’s site!

4.83 Mitt(s) 12 Rating(s) 12 votes, average: 4.83 out of 5

Description

Cheesy, creamy, potato-ey!

Ingredients

2 whole Golden Potatoes
2 Tablespoons Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
⅛ teaspoons Garlic Powder
¼ teaspoons Kosher Salt
2 teaspoons Olive Oil
¼ cups Heavy Cream
¼ cups Cheddar Cheese Blend

Preparation Instructions

Preheat oven to 400ºF. Scrub potatoes.

You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.

Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.

Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.

Place back in the oven for 10-12 more minutes. Remove and serve!

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Adrianna and Caroline are the lovely ladies behind the scrumptious blog A Cozy Kitchen. It’s filled with all kinds of mouthwatering recipes and gorgeous photography. Whether you’re in the mood for something vegetarian or meaty, fancy or pure comfort, light or decadent, there’s sure to be something there for everyone.

Sep 12 2011

Best Carrot Cake of All Time

Posted by A Cozy Kitchen in Baking, Step-by-Step Recipes

There’s nothing quite like a moist piece of carrot cake speckled with a variety of coconut, nuts, dried fruit and carrots. Carrot cake truly does make my heart pitter-patter. And what I love most of all is that the bits of shredded carrots make the entire thing healthy, right? Right?

Regardless of whether that last statement is actually true or not, there’s plenty of reasons—healthiness aside—to make this carrot cake. Like its appropriate title, this was in fact the best carrot cake I’ve had to date. Big-ups to TK member Kpurwin (who adapted it from Southern Living) for providing us with such an honest and delightful recipe.

To kick off this carrot cake endeavor, you’re going to start by lining (and greasing) your cake pans with wax paper. This makes for easy carrot cake extraction later on.

Time to get all of the dry ingredients together: all-purpose flour, baking soda, salt and cinnamon. Do a little sift action and set aside.

Next up, the wet ingredients. Start with the sugar.

Add the eggs and vanilla.

Lastly, add the buttermilk. And then, using a hand mixer, beat everything together until completely blended.

Add the flour mixture in a few batches and beat, on low, until juuuust combined.

Let’s be honest. The best part about carrot cake is all the stuff it’s studded with. Let’s start with the coconut and pecans. And if you’re all out, substituting almonds is totally a good idea.

Add the grated carrots and cubed pineapple. Everyone will thank you later for this.

Transfer the batter to your two lined and greased cake pans. That’s some gorgeous looking batter, isn’t it?

Stick it in a preheated 350ºF oven for 25 to 30 minutes, or until an inserted wooden pick comes out clean.

While it’s baking, turn your attention to the buttermilk glaze. It’s a breeze. Add everything to a saucepan (minus the vanilla) and cook until it reaches a boil and just mix. And then add the vanilla at the end.

Right when your cakes come out of the oven, pour the buttermilk glaze over them. This will give them a good dose of extra awesomeness.

You’re gonna wanna spread it all around evenly, making sure the entire cake is coated and smothered in it.

Let the cake cool completely and come to room temperature. While it’s doing its cooling-down action, you can get started on the cream cheese frosting.

Pretty standard stuff. Just add everything to a bowl and beat until completely smooth.

After your cake is done cooling, you’re going to transfer the first layer of the cake to a big plate or cake stand. You can line the cake stand by placing squares of parchment underneath the cake. Then when you’re done icing your cake, all you have to do is remove the parchment squares, and tadaaa! Clean cake stand.

Place a big scoop of icing on top of the cake. This would be a perfect time for an off-set spatula, but since I have a kitchen that eats things, my big spatula had to do.

Just be sure to lay it on thick! You want a good layer of icing in between the two layers.

Gently place the second cake atop the first one.

Evenly distribute icing on the top and on the sides. If you want to get fancy, you can stick this in the fridge so the icing can set and then add on one more even layer of icing.

OR you could be lazy and, taking a knife, swirl on a second layer of frosting.

Take the parchment from the sides and you’re set to present, eat, and devour your carrot cake.

As promised, this recipe really is for the best carrot cake ever. There’s loads of texture, plenty of moistness and the combination of the buttermilk glaze and cream cheese frosting absolutely result in the best carrot cake of all time. This carrot cake deserves a place in everyone’s recipe box/arsenal.

Thank you Katy and Christine for creating two towers of heaven! Visit their site Young and Hungry for more of their recipes.

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