Food Porn du Jour

Inspired by a Spanish dish I saw the other day on Jill’s Urban Food Crawls, one of my current favorite Spanish foodie blogs, I adapted my own version. I am calling it Cheesy Potato Wedges… I know, I still need to work on the name.. and maybe the recipe too. Open to suggestions.

Now, I began a vegetarian lifestyle about three months ago. One day I just decided to stop saying, “I would love to be a vegetarian” and just did it! It wasn’t that difficult for me. I have been eating quite healthy for years… no fast food, avoiding processed foods, cutting way back on coffee, alcohol, and cola. I try to make most of the food I eat myself or make good decisions about where I eat out. I do occasionally eat fish, eggs, dairy and small amounts of meat. Maybe I’m a pesco-ovo-lacto-vegetarian? Ah! screw the label. I eat what I want and it’s [usually] good for me. There.

It’s been three months and I haven’t looked back.

I say that it hasn’t been difficult, but I do sometimes have cravings. Not for meat. I think what I sometimes crave is some of the sodium I have cut out of my diet. Usually, this feeling strikes me as a craving for something like french fries.

So, I make my own homemade fries!

Three ingredients and about 25 minutes! What could be easier? I take petite red potatoes and quarter them, throw them in a shallow roasting pan, drizzle with some good quality extra virgin olive oil, sprinkle with a dash of kosher salt, throw it in a 400-degree oven, turn the potatoes halfway through and voila!

When I came across the Jill’s Urban Food Crawls post, though, it looked delicious and I was inspired to take it a step farther. This dish is not representative of my usual vegetarian diet. This is a rare comfort dish.

Below is my recipe. Try it out yourself and let me know what you think. Note: I did add a bit of pancetta to this recipe. You can leave it out if you’d like. My feelings will not be hurt.

Cheesy Potato Wedges

Ingredients for Roasted Potatoes & Mushrooms:

  • 12 petite red potatoes, quartered
  • extra virgin olive oil
  • kosher salt, to taste
  • fresh ground pepper, to taste
  • 8 oz of your favorite mushroom variety, sliced bite-sized, if necessary
  • 4 oz Citterio Cubetti pancetta (comes diced)

Ingredients for the Cheese Sauce:

  • 2 Tbsp real butter
  • 1 Tbsp flour
  • 1 cup milk (I used 2%)
  • 1.5 cups gruyere cheese, shredded

Directions for Potatoes and Mushrooms:

  1. Preheat oven to 400 F
  2. Brown the pancetta in a saucepan and set aside on paper towel to strain
  3. Place the sliced potatoes in a large bowl, add the EVOO, salt, and pepper and stir
  4. Lay potatoes in shallow baking pan in a single layer
  5. Place the potatoes in the oven, cook about 20 minutes until they begin to brown
  6. Meanwhile, mix the mushrooms with some EVOO, salt, and pepper
  7. Toss the browned potatoes and add the mushrooms to the potato pan and continue baking another 10 minutes until both the potatoes and mushrooms are to your liking

Directions for the Cheese Sauce:

  1. Melt butter in a saucepan over medium heat
  2. Whisk in the flour
  3. Whisk in the milk a little at a time
  4. Continue whisking several minutes until it begins to thicken
  5. Add the gruyere cheese and stir gently with a wooden spoon until creamy
  6. Spoon the cheese sauce over the potatoes and sprinkle with the pancetta and serve

!Buen proveco!

2 Replies to “Food Porn du Jour”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s