Recent Baking & Cooking

If this blog were the measure of the baking & cooking going on at our house, one would think we are starving by now. This, of course, is not the case. My apologies for the long absence, and I hope to be back on a more regular basis.

I was most recently inspired to reconnect because of dear daughter's labors on Labor Day. She hooked a 21 pound chinook and, with a little help, reeled in that tasty fish. The following day we delighted in a BBQ salmon and crispy fried potato dinner.

Jason prepared the salmon. There was no fancy preparation, just salt and pepper. It was tender, flaky, and delicious. Don't be fooled; this is not like picking up a hunk of fish at the store and plopping it on the grill. Much time was spent properly gutting and cutting the fish, but the reward was well worth the time investment. Nothing like really fresh fish.

As the fish was being prepared a light bulb went on and I pulled out the Hayes Family Cookbook. My brother insisted mom's recipe for Crispy Fried Potatoes be in the cookbook. It isn't much of a recipe. You just need firm leftover potatoes, butter, salt, and pepper. There aren't even any measurements.

The crispy fried potatoes were a last minute addition. We had yellow potatoes that had been baked a few days earlier, and they hadn't attained the flaky center like a true baking potato. Leftovers were put in the fridge, and I assumed they would migrate toward the back, eventually ending up in the garbage.

My mandolin made nice thin, even slices of potato. I dropped two tablespoons of butter into a the frying pan and layered the potatoes on top, trying to get a single layer. The two medium size potatoes filled the fry pan and it was a bit over a single layer. Crispiness was the goal and a golden brown color was also desired. It took about 5 minutes. I went totally on color and crispiness. Since I am not adept at the mid-air flip, I struggled to use my largest spatula to turn the potatoes. Another 5 minutes or so and dinner was ready.

The combination of crispy potato and tender salmon was excellent. There was no need for complicated flavoring because these two staples, in their purest form, were delish.