"My mom would make [Hasselback potatoes] on special occasions when I was growing up, and I love how crispy they are on the edges. I cut some of the potatoes to make them as uniform in size as possible so that they would cook at the same pace. Also, this is the bare minimum recipe, I think some additional spices or ingredients could really liven these up. I'm thinking about garlic, garlic powder, paprika, bacon bits, cheeses, chives, sour cream. It's basically a fancier baked potato, so all baked potato accoutrements would be well-suited."
2. Scrub the Imperfect potatoes, and pat them dry. Potatoes can be peeled or not, depending on preference.
3. Cut slits in the Imperfect potatoes, not all the way through! Slits should be 1/8-1/4 inch apart. I placed my potatoes in a large mixing spoon and then sliced, using the spoon as the guard so I didn't cut all the way through.
4. Rub (or brush) olive oil on the outside of the potatoes and place on rimmed baking sheet.
5. Sprinkle with salt and pepper [and any additional spices]
6. Bake for 30 minutes, then remove and brush with butter, making sure to get in between the sections.
7. Bake for 30-40 more minutes, the tops should be crispy and the bottom should be fork tender.
French Imperfect Onion Soup
4 Imperfect onions sliced (or 1/2 of an Imperfect #frankenonion)
2 garlic cloves, chopped
1 cup sliced crimini mushrooms
2 bay leaves
1 tbsp fresh thyme
salt and pepper
1 cup red wine
3 cups vegetable broth
3 heaping tbsp all purpose flour
(For Gluten-Free version, use cornstarch/arrowroot slurry towards end of recipe as a thickener to preference)
1 loaf of sweet French bread
Gruyere cheese (or vegan alternative), grated
- Melt butter/oil in large pot over medium heat
- Add onions, garlic, bay leaves, thyme, salt & pepper and cook until onions are caramelized (approx 25 minutes)
- Add mushrooms and wine, bring to boil and simmer until wine has evaporated (5 min)
- Discard bay leaves, reduce heat to medium low & add flour, stirring to eliminate raw flour taste
- Add vegetable broth and bring soup to simmer for about 10-20 minutes
- Re-season with salt and pepper to taste
Old-Fashioned Apple Pie
1/4 cup sugar
1 1/4 teaspoons salt
1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup non-hydrogenated solid vegetable shortening, cut into 4 pieces, frozen
6 tablespoons (or more) ice water
1/3 cup sugar
1/4 cup golden or dark raisins
2 1/2 tablespoons quick-cooking tapioca
1 1/2 teaspoons (packed) finely grated lemon peel
1/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg or ground nutmeg
1 1/2 tablespoons graham cracker crumbs
2 tablespoons (1/4 stick) chilled unsalted butter, cut into1/2-inch cubes
Milk (for glaze)
1 tablespoon raw sugar
Blend flour, sugar, and salt in processor. Add butter and shortening; cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic and chill at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften dough 15 minutes at room temperature before rolling out.
Butter 9-inch-diameter glass pie dish. Roll out 1 dough disk on lightly floured work surface to 12- to 13-inch round. Transfer dough to prepared pie dish and press dough onto bottom and up sides of dish, allowing overhang to extend over sides. Roll out second dough disk between sheets of parchment paper or waxed paper to 12- to 13-inch round; transfer dough to baking sheet. Refrigerate both crusts while preparing filling.
Position rack in center of oven and preheat to 425°F. Combine all apple wedges, 1/3 cup sugar, raisins, quick-cooking tapioca, grated lemon peel, 1/4 teaspoon salt, and nutmeg in large bowl; toss to blend. Let stand at room temperature until some juices form, tossing occasionally, about 15 minutes.
Place crust-lined pie dish on rimmed baking sheet. Sprinkle graham cracker crumbs over bottom of crust. Transfer apple filling to crust, mounding filling slightly in center. Dot filling with butter cubes. Brush crust edges lightly with water. Remove top parchment sheet from second dough round. Invert dough round atop filling; remove second parchment sheet. Trim dough overhang on both crusts to 1/2 inch. Press crust edges together, then fold under. Using tines of fork, press on crust edge around rim of dish to seal decoratively. Using small sharp knife, cut six 1-inch slits in top crust, then cut out 1/2-inch circle from center of top crust to allow steam to escape. Brush top crust lightly with milk, then sprinkle with raw sugar.
Bake pie 15 minutes. Reduce oven temperature to 375°F and continue to bake pie until crust is golden, apples are tender when pierced, and juices are bubbling thickly through slits in crust, covering crust edges with foil collar if crust is browning too quickly, about 1 hour longer. Transfer pie to rack and cool to lukewarm or room temperature. Cut pie into wedges.
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.