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Monthly Archives: December 2019

Puttanesca

So a few months ago, probably close to a year ago, I found out there is a sauce made with olives and capers. I had never had such a thing and was like, well, why the heck not!?! So I made some. It was freaking delicious. That day my Step-Mother-In-Law was down and her and I ate that sauce, while the boys at the “regular” sauce. It was good. Fast forward to Christmas 2019 and Nana and Papa are coming down for dinner again. We asked what we could make and Nana enthusiastically asked for that wonderful sauce I had made way back when. It was “the best sauce ever”. The only problem was, I have no clue how I made it!? I’m pretty sure what I did, but I cannot find any recipe that I used anywhere. I seem to remember using my own sauce recipe and just adding in anchovies – you don’t forget adding in anchovies- olives, and capers. So, that’s what I’m going for. I feel bad because I hope this lives up to the expectation. We’ll see. This time I’m at least documenting it so that if it is good, I’ll at least know how to make it again.

Make my regular sauce recipe.

  • 1, 2 oz can of anchovies – blended
  • ~ 3 oz Kalamata olives in oil, chopped
  • 2 TBSP Capers
  • A little bit of Chorizo

The only alterations to the method is to fry up the anchovy paste with the onions and garlic. The olives and capers I added with the rest of the ingredients. It’s always best when it simmers as long as possible.

Hope it’s good!

Waffle Potatoes

  • 2 Potatoes, shredded (blue shredder)
  • 150 g Cheese
  • 2-3 Large Eggs, beaten
  • Scallions, chopped
  • Parsley, chopped
  • Garlic powder
  • etc.
  • Sour cream for dipping

Directions:

  • Shred potatoes
  • Boil water then remove from burner. Add the potatoes and allow to sit for 5 minutes. Drain. Then squeeze dry and place in a separate bowl.
  • Add egg, cheese, scallions, parlsey, etc. Mix well.
  • Heat waffle iron to waffle settings
  • add potato mixture and cook for 10ish mins.
  • Yum