3 cups Bobs Red Mill Flour
1 cup Bobs Red Mill Cornmeal
1/4 cup sugar
2 tablespoon baking powder
2 teaspoon kosher salt
2 cups milk
3 large eggs, lightly beaten
1/2 lb (2 Sticks) unsalted butter
12 ounces aged extra sharp cheddar cheese
7 finely chopped jalapenos
5 finely chopped scallions
Combine solid ingredients, in a separate bowl combine wet. Combine 8 ounces shredded cheese, 5 jalapenos and 3 scallions. Incorporate all ingredients in a sheet pan. Let sit for a half hour. Sprinkle extra cheese, jalapenos and scallions to the top before cooking.
Bake at 350 for 25 minutes! Rotate pan half way through!
Wednesday, May 16, 2012
Olivette Garlic Smashed Potatoes
Olivette Garlic Smashed Potatoes
2 lbs baby Yukon Gold potatoes
1/3 cup Olivette Garlic Infused Olive Oil
1 tbsp + 1 tsp sea salt
Cracked black pepper to taste
Preheat oven to 400°
In large saucepan, cover potatoes with water and add 1 tbsp of sea salt
Bring to a full boil and cook until potatoes are tender and can be pierced easily with the tip of a knife
Drain the potatoes thoroughly
Rub a sheet pan liberally with Olivette Garlic Infused Olive Oil
Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with Olivette Garlic Infused Olive Oil
Sprinkle the smashed potatoes with the remaining sea salt and and fresh cracked pepper to taste
Drizzle liberally with the remaining Olivette Garlic Infused Olive Oil and bake until golden brown and crisp.
2 lbs baby Yukon Gold potatoes
1/3 cup Olivette Garlic Infused Olive Oil
1 tbsp + 1 tsp sea salt
Cracked black pepper to taste
Preheat oven to 400°
In large saucepan, cover potatoes with water and add 1 tbsp of sea salt
Bring to a full boil and cook until potatoes are tender and can be pierced easily with the tip of a knife
Drain the potatoes thoroughly
Rub a sheet pan liberally with Olivette Garlic Infused Olive Oil
Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with Olivette Garlic Infused Olive Oil
Sprinkle the smashed potatoes with the remaining sea salt and and fresh cracked pepper to taste
Drizzle liberally with the remaining Olivette Garlic Infused Olive Oil and bake until golden brown and crisp.
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