( #SundayLeftovers )
Howdy true be-loggers, welcome to Sunday Leftovers! The last seven days were a bit of a set-up week. I reached out and made contact for a few new article ideas, work was not all encompassing, and I managed start reading two new books. Today was a new clothes and haircut kind of day...all preparation with the intent of comfort. I also spent three hours making chutney - the weather was certainly agreeable to a 3 hour cooking session. So let's open the fridge and see what is leftover...
[The Back Window]
CREDIT: Dan Mangan - Robots
[Recipe of the Week: Spanish Style Roasted Potatoes]
CREDIT: Simply Recipes
2 pounds Yukon gold potatoes, or other waxy potato (peeled or un-peeled, your choice), cut into 1 to 1 1/2-inch chunks
1/2 medium yellow onion, chopped
3 garlic cloves, chopped
1/2 cup white wine (can substitute stock)
2 Tbsp tomato paste
A 14-ounce can of crushed tomatoes
2 teaspoons Tabasco or other hot sauce
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon sugar
1 Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes.
2 While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes.
3 Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth.
4 When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes.
Serve with the remaining tomato sauce as an appetizer or side dish.
[DIY of the Week: Easy Pumpkin Carving]
This can't get any more easy... want to carve a pumpkin? Use a cookie cutter and a rubber mallet
For those who need more information (and really nice pictures): Fresh Home Ideas: Pumpkin Carving
[Video of the Week]
Thank you for reading this week. I have a few really cool articles coming out if all goes well (and a few personal experience articles as well). If you need to reach me, you can do so here. As always, don't take shit from anybody.
Smell You Later,
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