The Journey Continues...

My attempt to post three different recipes for this month has been foiled by my inevitable future, the grown up world beckons and I have answered the call. Well, I got to leave them a detailed message anyway...as I wait patiently for my dream job to find me. This leads me to a new culinary adventure in a city where whole vanilla beans are plentiful and an international vibe is sure to influence me further. I'm both saddened and elated at my new venture and the prospect of thoroughly destroying my very own kitchen is overwhelmingly tempting. So, in response to the relocation, new temp job, and the general chaos associated with any move; next month's post may be short and simple (if I find the time for it at all). But rest assured that I will be back with a baking vengeance, beaters at the ready and powdered sugar to be spared!

Slutty Brownies

I typically post my blog within hours of finishing a dish, but this time around I wanted to include the reactions of my tasting audience. Although it was mostly inaudible moans and elaborated sighs I'm sure you can understand their deeper meaning. These brownies are special in more ways than one: there are a food blog sensation, they tend to please any palate, and they are incredibly easy to make. Despite the fact that I don't typically allow my recipes to include boxed cake mixes I couldn't hide the fact that the ease of this recipe appealed to me. The reviews were all stellar and the entire batch only lasted two days, because taking small nibbles all day is clearly justified in this case. These brownies are perfect for any occasion: bad break-ups with boyfriends, long grueling days at work, and any excuse to bring chocolate into your life would be fully acceptable.

Slutty Brownies

1 package of Oreos
1 Box of Brownie Mix (spring for the Ghirardelli, just do it)
1 Roll of Chocolate Chip Cookie Dough

The instructions for this are blissfully simple. Smoosh the cookie dough into the bottom of a 13x9 pan, then layer on the Oreos, and finally top it off with the brownie mix, following all instructions on the box. Bake according to the directions on the back of the brownie box. For additional decadence spoon some ice cream over a bowl of warm, gooey Slutty Brownies and enjoy to your heart's content, ignore the protestations of your stomach.

My favorite kitchen helper/food model

Ta Da!!!

Greek Potatoes

This month my food blog is celebrating its one year anniversary and in celebration I am going to attempt three posts. I have chosen to challenge myself by trying to stick to a theme, the first being something savory, followed by something sweet, and then the finale will be a dish that combines the two contrasting flavors. For my first challenge I decided to attack the pantry and see what needed to be used and how it could be turned into something fabulous. The great thing about potatoes is that they are the perfect vessel for new flavors. Being able to disguise something new inside such a familiar shell can allow you to introduce your family to different culinary delights from other cultures. The Greek potatoes can be described as just that; they are crunchy roasted potatoes with a simple sauce which can be used in so many variations. It can work well as a salad dressing or a marinade for chicken or pork.

Greek Potatoes

• 1 cup olive oil
• 6 tbsp. fresh lemon juice
• 1 large shallot, quartered
• 2 cloves garlic, quartered
• 1 tbsp. dried oregano
• 3 lbs. Yukon gold potatoes

Preheat the oven to 425 degrees. Combine all of the ingredients sans the potatoes into a food processor, I won't tell anyone that you cheated out of mincing that garlic either! Add salt and pepper to taste and slice the potatoes into wedges. Toss half of the vinaigrette with the potatoes in a large bowl and spread them in a single layer on a baking sheet. Bake for 40-45 minutes. Save some of the sauce to top the wedges with after they get out of the oven. 

Had to make some of them extra crispy for my picky Mom, after all it is going to be Mother's Day soon, should probably start sucking up to her now.