Tag Archives: Brooklyn

Citrus Tonic and My Sketchbook

citrus tonic

I’ve been sick AND busy, and this is about the extent of my experimenting with recipes!  I made this in my Vitamix:  One whole orange and one whole lemon.  You can add honey or sugar for sweetness, but I like it tart and left it out.  I had such a sore throat and was congested, and this really hit the spot — kind of like an epic Vitamin C kick in the pants.

Then I decided to paint it:


Recently, I’ve begun painting every day in my Moleskin sketchbook as a daily routine.  At first it was really hard, and I felt super self conscious about what I was painting, but I’ve finally found a certain level of comfort with it.  I don’t really care how they will turn out — it’s the process that counts — or rather, the practice– a kind of meditation.  Sometimes I am so tired and exhausted at the end of the day, especially when I was really sick, I only spend ten to fifteen minutes on them!

To read more about the development of this practice, go here.

To see my daily sketch paintings in the future — I plan to do continue to do one every day — right now they have been focussed on street life in Brooklyn — follow me on Instagram! 🙂

Citrus Tonic (really nice for when you’re feeling the cold bug taking over your face!)

One navel orange, peeled

One lemon, peeled and seeded

Honey, agave, sugar, or other sweetener if desired

1.  Process in blender and drink up!



Filed under Art Related, Beverages

Kahlua Egg Cream

kahlua egg cream top

Last summer we got a Soda Stream, and we’ve been addicted to it ever since.  I don’t know if we save money with it necessarily (we have to buy the cartridges  of CO2 and we drink waaay more soda water than before we had the Soda Stream).  But it is better for the environment because we  never buy bottled drinks anymore (unless traveling).

We have a collection of syrups that we have amassed, and it is fun to mix flavors and experiment. Denis always drinks Cola Free, which tastes like Coke Zero.  Jamie likes Root Beer, and my favorite is Diet Cream Soda.  I like being able to sweeten the water to my own taste, which is usually not as sweet as canned soda.  The Cream Soda flavor pairs well with a dash of fruit juice.  Recently, I’ve been drinking it with about a tablespoon of tart cherry juice.  With apple juice, it tastes just like Martinelli’s Sparkling Cider.

Another fun aspect of having soda water around is being able to make the quintessential Brooklyn beverage, the egg cream, at home!  An egg cream, as you might know, does not have eggs in it at all- – just syrup, milk, and soda water.  It’s a retro fountain drink, and since you have to drink it immediately after the soda water is added — it’s not something that can be bottled.

Even Jamie has mastered the art of making a good egg cream.  For a traditional Brooklyn one, you must use U-Bet’s!  But if you can’t get your hands on a bottle, any chocolate syrup would work.


The next important factor:  You must use a new bottle of sparkling water/seltzer/club soda or a freshly made bottle of Soda Stream soda water!  The carbonation is key to creating a really good egg cream head.

egg cream 2

To make one, pour syrup into a tall glass, add milk, then the soda water.  Stir to combine and serve or drink immediately!  The lovely head goes down pretty rapidly.

As you might know, I LOVE Kahlua and I like finding ways to use it in recipes.



Check out my Kahlua Tiramisu here.

I decided to try my hand at a Kahlua Egg Cream.  You could make this with Chocolate Syrup if you wanted, but I wanted a vanilla one, so I used Soda Stream Diet Cream Soda syrup.  It was heavenly!

kahlua egg cream top

Last month the  MATS Bootcamp class I’ve been loving for the past five months, ended.  I was kind of sad to finish, because being in the class was such a great experience.  It was so inspiring, and I met so many other great artists taking the class.  My work has greatly improved in the process as well — it’s helped me to approach it differently and really focus on creating a lot more personal pieces for myself.  I will be taking more of Lilla Roger’s classes in the future though, so that is something to look forward to!

The theme for our last assignment was our favorite beverage.  Of course I had to do a piece on soda water!  Here’s my version inspired by vintage beverage ads:

soda water final copy

Traditional Egg Cream

1 1/2 to 2 tablespoons chocolate syrup (preferably U-Bets)

about 1/2 cup milk

Soda water

1.  Add syrup to tall glass.  Add milk.  Slowly add soda water making sure the head comes to the top (depending on how strong your carbonation is will determine the speed at which it rises).  Stir to combine syrup.

2.  Drink or serve immediately.

Vanilla Kahlua Egg Cream

2 teaspoons cream soda flavored syrup

2 teaspoons to 1 tablespoon Kahlua

1/3 cup milk

Soda water

1.  Add syrup to tall glass.  Add Kahlua, then milk.  Slowly add soda water making sure the head comes to the top (depending on how strong your carbonation is will determine the speed at which it rises).  Stir to combine syrup.

2.  Drink or serve immediately.




Filed under Art Related, Beverages

The Sketchbook Project and Cinco de Mayo Whole Fruit Margaritas

What better way to celebrate Cinco de Mayo than a freshly made margarita?

What better way to celebrate Cinco de Mayo than with a freshly made margarita?

This past weekend marked both the advent of Cinco de Mayo and the day the Sketchbook Project Mobile Library was in NYC at Street Fest! The Sketchbook Mobile Library houses sketchbooks created last year via the Brooklyn Art Library and travels to cities across North America for people to view.

Jamie is the kid on the scooter.

Jamie is the kid on the scooter.

It was of special interest to me and Jamie because we took part in the Sketchbook Project and our sketchbook is included in the tour!

Sketchbooks in the mobile library.

Sketchbooks in the mobile library.

Checking out books.

Checking out books.

Our sketchbook!

Our sketchbook!

Looking at the sketchbook traveling with ours -- artist is a 14 year old girl.

Looking at the sketchbook traveling next to ours — the sketchbook artist is a 14 year old girl.

I first heard about the Brooklyn Art Library that houses the permanent collection in the New York Times.  I brought Jamie to the library located in Williamsburg last summer during a visit with my friend, Kaori, who used to live in the neighborhood.

Various stationery items for sale.

Various stationery items for sale.

A wall of sketchbooks.

A wall of sketchbooks.

Some rules.

Some rules.

library 1

We loved the vibe and the creative spirit of the venture.  You can go there and buy a sketchbook and fill it and add to the collection.  You can also check out other people’s sketchbooks.  There are so many wonderful ones.  Of course Jamie wanted to do a sketchbook. And me being a softy for anything creative, said yes.  I paid the $25 fee to get started and we were given a blank sketchbook to fill.  As always, Jamie wanted to do a food theme.  Trust me — it wasn’t my idea!  We took turns filling up the pages and deciding on what kind of food to highlight. It was a really fun collaboration. Sometimes his idea would inspire me to do something and vice versa:

Evolution of Sushi and Yaki Onigiri Recipe

Evolution of Sushi/Yaki Onigiri Recipe

Fish for sale and Japanese Breakfast at Inn

Fish Market/Japanese Breakfast at Inn

Mochi Cakes

Mochi Cakes/Make Your own Mochi!

Then the cuisine turned all-American….

Burger Party!

Burger Party!/Hamburger Game

Breakfast Smoothie

Breakfast Smoothie/I Love Strawberries

BBQ Ribs/Slow Cooker Pork Recipe

BBQ Ribs/Slow Cooker Pulled Pork Recipe

Our sketchbook will be on tour for 2013.  Anyone in the world is welcome to participate in the next Sketchbook Project.  Sign up here if you want to take part!  To see more sketchbooks online, you can view them here.  There are so many amazing ones!!

The next day was Cinco de Mayo so….

It was Margarita Time!
margaritaI found the best frozen margarita recipe made from whole fruit!  What a great idea, right?  I love frozen margaritas, but they tend to be overly sweet.  This one isn’t and it is FULL of fresh fruit flavor.  Next time, I will add twice as much lime and halve the orange amount for a tarter lime flavor.  But this one was great.  I even made a virgin one for Jamie, which he loved. 🙂

Whole Fruit Margarita (adapted from Better Recipes — here is the original recipe)  Mine is for 2 servings and I changed the ratio of fruit

Kosher salt

1 1/2 cups ice cubes

2 tablespoons water

1/4 orange, peeled

1/4 lime, peeled

1/4 lemon, peeled

1 1/2 ounces tequila (or more if you like!)

1/2 ounce Triple Sec

1 1/2 tablespoons sugar

1.  Chill margarita glasses.

2.  Run a wedge of lime around rim of glass.  Spread salt on a plate.   Coat rim of glass with salt by placing upside down on plate.    Set aside.

3.  Crush ice in blender.

4.  Add remaining ingredients.  Pour into prepared glasses.  Garnish with lime wedge. Serve immediately.

margarita 2


Filed under Art Related, Beverages

Slow Cooker Pork Shoulder

One of the many quick uses for slow cooked pork—Cheesy pork quesadilla. Mmm.

Here’s another — pork burger with cheese and grilled onions.

If you want to economize and save time, try investing in a slow cooker.   It’s one of the best appliances I’ve ever bought — and cheap too!  I think it was $20-something at Target.

I’ll be the first to admit that I haven’t taken full advantage of it — there are so many things you can make with one!   Our favorite though is  slow cooker barbecue pork shoulder.  When pork shoulder goes on sale, it is one of the cheapest cuts of meat at $.99/lb. in our area.  I buy a 4-pounder, slow cook it, and freeze half of it — it makes so much.

The meat becomes so tender and tasty, and it can easily be used in quesadillas, burritos, burgers, on top of pizzas.  It is also good by itself with some of the sauce and rice or noodles.  I often eat it as is with my cauliflower “rice”.
To prep the pork shoulder, I remove the huge slab of skin and fat that I know some people would cringe to hear that I discard.  You can roast the skin to make cracklings, and save the rendered fat, but it’s not my kind of thing. Here’s a great overview if you want to try it out though!

That is a lot of skin for pork “crackling” I don’t plan on making…

Then you just throw the pork in the slow cooker and top with onions and some ketchup, tomato paste, brown sugar, cider vinegar, and Worcestershire sauce.  I forgot the brown sugar the last time, and it came out fine. You might feel you don’t even need it.  To make your life even easier, you could also just buy a bottle of your favorite barbecue sauce and throw that in instead.  You just have to weigh your priorities — a little extra time to measure ingredients, or a little extra money for the bottled stuff. Either way, this is a very forgiving easy way to cook a lot of tasty meat without much effort!

*By the way, if you are in the Brooklyn area this weekend, come check out Greenlight Bookstore in Fort Greene. It is a fantastic independent book store and they have a great selection of books and events.  Denis and I will be reading there Saturday, September 22, at 11 am.  We’d love to see you if you can make it!*

Slow Cooker Pulled Pork

4 lbs. bone-in pork shoulder, fat and skin removed

2 medium onions, sliced vertically

1/2 cup ketchup

¼ cup tomato paste

¼ cup brown sugar (optional)

¼ cup cider vinegar

1 teaspoon Worcestershire sauce

  1. Cut onion in half lengthwise, and then cut into half round slices.
  2. Place pork in slow cooker pot, then sprinkle onions on top.  Pour rest of ingredients over meat and onions.  Cook at low heat for 8 hours.
  3. Remove bone and discard.  Shred meat with forks.  Serve with sauce.

Note:  I use some of the meat the day of cooking.  Then the next day after it has been in the refrigerator, I remove the excess oil at the top and divide into smaller containers and freeze the meat and sauce for a quick week night dinner later on.


Filed under Dinner, Pork

Fun Filled Weekend Involving Chocolate Peanut Butter Popcorn and the Brooklyn Children’s Museum

The Brooklyn Children's Museum. It looks like a square yellow submarine

I was in the midst of a deadline last week and didn’t have a chance to post a recap of our Brooklyn Children’s Museum visit.

If you are ever in the area, you* must* visit the museum which is located in Crown Heights.  It was renovated in 2008 and is a truly spectacular.  It is more spacious and inviting than its Manhattan counterpart (you can literally spend all day there!), and it’s the first “Green Museum” in the city.

To celebrate the opening of Muriel Feldshuh’s Brooklyn Literacy quilt, I read Soup Day in the museum library for Story Time.  All six of Muriel’s quilts are on display there.  It is fun to find favorite authors and illustrators in each one.

J insisted on "helping". My "green bean" square is in the 2009 orange quilt behind us.

Then we got creative and made collages out of a bunch of different materials.

The children were so enthusiastic with their projects. I wish I had taken more pictures, but I was busy meeting people (some came especially for the event–thanks, guys!) and helping out with gluing and cutting.  It was great fun.

After the workshop we ate lunch in the cafeteria and then visited our favorite part of the museum:  World Brooklyn.

Jamie has always loved this area from the time we first visited when he was just four.  World Brooklyn celebrates our borough and its amazing diversity. The “hands on” exhibit is comprised of child-sized versions of real stores in Brooklyn which kids can explore and do activities in.

Being a cashier in the International Grocery Store

The fake food is so realistic!

I love this sign which has sample shopping lists for a range of ethnically diverse meals.

Baking pizza at L and B Spumoni Gardens in Bensonhurst

Serving pizza

Baking Mona Bread at Don Paco Lopez Panaderia in Sunset Park

On to real food…

We had another movie afternoon the next day.  This time the feature was The Fellowship of the Ring (Denis and Jamie had just finished reading The Hobbit and the Fellowship of the Ring).  It gave me an excuse to make popcorn!

I was completely lusting after The Choco-aholic’s Chocolate Peanut Butter Popcorn recipe for days and had to make a batch.  I’m sure hers is much more “gourmet” than my lightened version, but I just couldn’t bring myself to do 2 sticks of butter and 2 cups of brown sugar, plus 1/2 lb. of chocolate and 1/3 of a jar of peanut butter for just one batch of popcorn!  If you want to make the original recipe, I say “go for it” though! 🙂

Ours was mighty tasty and the level of richness was just right for us.  The caramel flavor melds with the chocolate and peanut butter so perfectly.  Even the lightened version had the perfect trinity of sugar, salt, and fat, creating the “bliss point” of irresistibility that David Kessler writes about in The End of Overeating: Taking Control of the Insatiable American Appetite  … Ah well, everything in moderation!

Chocolate Peanut Butter Popcorn

Adapted from The Choco-aholic  (Lightened up and without the kettle salt, as I didn’t have any)

Non-stick spray

10 cups of popped popcorn (I used an air popper)

1/2 stick unsalted butter

1/2 cup of brown sugar

1/4  cup of light corn syrup

4 ounces of milk chocolate chips

1/3 cup creamy peanut butter

pinch of salt

1.  Preheat oven to 300 degrees.  Line a baking sheet with foil and spray with non-stick spray.

2. Pop popcorn and place in a large mixing bowl.

3.  In a large pot combine  butter, brown sugar, and corn syrup.  Bring to a boil for about 2 minutes.  Add chocolate chips and stir to melt.  Remove from heat and stir until smooth.

4.  Pour the boiled chocolate mix onto the popcorn. Toss until all the popcorn kernels are evenly coated with the chocolate.

5.  Spread out onto prepared baking sheet and bake in the oven for about 15  minutes. Remove, sprinkle with salt, stir and let cool for about 30 minutes.

6.  Melt peanut butter in microwave oven for about 30 seconds.  Pour chocolate popcorn back into mixing bowl and pour melted peanut butter over popcorn and coat evenly.  Refrigerate until hardened for about an hour.


Filed under Snack

Dual Faith Cake and Homemade Gum Paste

Yesterday we were invited to a “baking play date” by my friend who lives near a wonderful charitable organization in Park Slope, Brooklyn, called CHIPS.  She had the great idea of having our boys bake a cake to donate (her family made pumpkin pies for Thanksgiving) for the holidays.

The day before, Jamie and I made gum paste.  It’s similar to fondant (see a homemade version here), but less pliable, and when it dries it becomes very hard and can break easily.  An analogy might be:  Playdoh is to fondant as (baked) Filo is to gum paste.  🙂

You can buy ready made gum paste, but I couldn’t find any nearby and didn’t have time to go into Manhattan to look for it.  Almost every recipe I searched for online called for Tylose or Gum Tragacanth, neither of which I had nor could get a hold of immediately.  I finally happened to find one recipe that just required gelatin, corn syrup, and sugar.  I quartered it since I didn’t know how it would turn out, and 1 lb. of sugar seemed a bit much.  It worked out well though.  We colored half of our paste blue and green.  The other half we saved for later.

The gum paste hardens much faster than fondant. Be sure to keep it wrapped up immediately after making it.   It is more of a challenge to knead in the food coloring as well.  I actually slightly injured my right thumb from kneading too vigorously!  You can store it tightly wrapped in saran and tucked in a ziploc bag, but I found later that it is better to use immediately.

We rolled out the gum paste to about a 1/8-inch thickness then cut shapes out with cookie cutters.  I was planning on making Christmas trees to put on the cake, but Jamie thought we should have blue dreidls as well.  I agreed it was a great idea, especially since Hannukah and Christmas overlap this year.

After cutting out the shapes, I inserted some (clean) thin wire into their centers.  I saved some extra mini gingerbread men for the boys to enjoy.

The next day, at our friends’ lovely home, we got to making the cake.  First up was the frosting.

This is the easiest chocolate cream frosting in the world.  Basically you just put chocolate chips in a bowl and heat heavy cream on the stove.  When it comes to a boil, you pour it over the chips, add corn syrup and wait a few minutes.  Then you add vanilla and whisk it all together until it is smooth and glossy.  You chill and stir every 15 minutes until it is thickened.  How easy is that!?

Unfortunately I didn’t get a photo of Jamie’s friend, Lucas, stirring the frosting and reciting a portion of the Macbeth witches’ spell that they learned in class earlier in the year:

Double, double toil and trouble;
Fire burn and cauldron bubble.

Cool it with a baboon’s blood,
Then the charm is firm and good.

By the pricking of my thumbs,
Something wicked this way comes.

Tapping the cake pans to get rid of air bubbles.

The cake recipe we used is from the Moosewood Cookbook.  I also use this recipe for Vegan Lego Mini Cupcakes.  The only difference here is that I increased the ingredient amounts.

This is the finished cake. Jamie wrote the Hebrew letters with a food coloring pen. Note broken dreidl in background — hardened gum paste is quite brittle!

We brought Lucas and Jamie to CHIPS to drop off the cake at the kitchen.  They were really into the holiday display there–the cake (seen in the background) a distant memory.

I hope everyone a happy and healthy holiday season — whether you celebrate Christmas or Chanukah — or both!  🙂

Gum Paste (small batch)

5.5 ounces of confectioner’s sugar (about 1 and 1/3 cup)
4 teaspoons water
1 teaspoon unflavored gelatin
1 teaspoon corn syrup

gel food coloring (optional)

1. Pour sugar into a medium sized bowl.  Set aside.

2. Put water in a small saucepan. Sprinkle gelatin over the water. Let gelatin sit for about 5 minutes, until it starts to look foamy. Add corn syrup.

3.  Heat mixture over low heat, stirring slowly, until gelatin has dissolved and mixture is clear.

4.  Pour over confectioners’ sugar in bowl. Mix together and try to incorporate sugar as much as possible.  Dump mix out onto confectioners’ sugar dusted work surface (counter top, tabletop, etc). Knead until the mix no longer sticks to your hands.  Cover with saran and store in a ziploc bag until ready to use.

5.  To color gum paste, put a drop of gel coloring onto a piece and knead until color is evenly dispersed into paste and there are no streaks.  This can take quite some time!  If you want to avoid staining your fingers, use disposable gloves.

Chocolate Ganache Frosting

8 ounces semisweet chocolate chips

¾ cup heavy cream

2 tablespoons corn syrup

½ teaspoon vanilla extract

  1. Place chocolate chips in a heatproof bowl.  Bring heavy cream to a boil in a pan on the stove.  Remove from heat and pour over chocolate.  Add corn syrup and let sit for 3 minutes.  Whisk until smooth and glossy.  Add extract and stir to incorporate.
  2. Chill in refrigerator for about an hour, stirring every 15 minutes, until frosting is thickened.

Vegan Chocolate Layer Cake

2 1/4 cups flour

1/2 cup unsweetened cocoa powder

1 ½  teaspoons baking soda

1 teaspoon salt

1 ½  cups sugar

¾  cup vegetable oil

1 ½  cups water

1 tablespoons vanilla extract

3 tablespoons cider vinegar

Frosting and toppings of your choice

  1. Preheat oven to 375 degrees.
  2. Prepare two cake pans with parchment paper liners.
  3. Sift together the flour, cocoa, baking soda, salt, and sugar in a large bowl. In a small bowl, combine the oil, water, and vanilla.  Pour into the large bowl and mix with a wooden spoon until the batter is smooth.
  4. Quickly add the cider vinegar.  It will get fizzy as the vinegar and baking soda react.  Stir just until the fizzy, paler part of the batter is incorporated into the rest of the batter.
  5. Spoon into cake pans.  Tap pans to get rid of air bubbles.  Bake for about 25-30 minutes, watching closely.  Test with a toothpick.  Layers are ready when it comes out clean.
  6. Cool on racks.  When they are completely cool, you can assemble cake with frosting and toppings.  Place one layer on a plate.  Cover with about 1/4 of the frosting.  Place the second layer on top.  Frost the top with a thin coat of frosting.  Frost the sides with a thin coat.  Chill for about 20 minutes (this is a cook trick for keeping the crumbs from getting all mixed into the frosting as you are frosting it!)  Then frost the top and sides of the cake again with the rest of the frosting.



Filed under Art Related, Children, Desserts

Calling All Foodies: The 1st Annual Brooklyn Local in DUMBO and Twice Baked Potatoes with Baby Shrimp and Artichoke Hearts

This Saturday, September 17, I’m proud to be a participant in the 1st Annual Brooklyn Local organized by City Harvest.    The event is from 11-4 and will be held at the Tobacco Warehouse in DUMBO (for non New Yorkers, this stands for Down Under the Manhattan Bridge Overpass).  Over 75 artisinal vendors will be selling their wares, and there will be a tasting tent featuring 15 of the best restaurants in Brooklyn.  There will be an Interactive Kids’ Zone with all day events, such as cookie decorating, composting, live music, and I will be reading from my book, Soup Day, there at 11:30 AM and 1:30 PM.  I’ll also have a craft table set up to do some collaging with the children.  Soup Day will be sold along with a slew of celebrity chef cookbooks.

Please come and join us if you are in the area and help contribute to a great cause.  The Market Entry Fee is just $5 and the money will go towards helping to stamp out hunger in the city.  I’d love to see you!  Last weekend at the Princeton Book Festival, I got such a kick out of meeting a reader in person! 🙂

Cooking Light Magazine is one of the sponsors of the event, and their Executive Chef, Billy Strynkowski, will also be there on site handing out samples.  I got to meet Chef Billy last year at the Cooking Light photo shoot, when I made my dish in his test kitchen.  This year, I’ll be sure to get a picture with him!

Another Cooking Light venture I’m excited to be a part of is their Tested and Recommended Blogger Network.  I’ll be trying out some of their recipes and sharing them with you.  I’d be doing this anyway, since I love their recipes.  I’ve been a subscriber for many years and through reading the magazine, I’ve learned so much about how to lighten as well as create my own healthy recipes.

The recipes I’m featuring today are built around potatoes.  In some circles, potatoes get a bad rap, but they are actually quite nutritious, fat free, sodium free, and cholesterol free!  I hadn’t known it before, but a potato provides 45% of your daily does of vitamin C, and when eaten with the skin, it has MORE potassium than a banana!  Because of this, they are now recognized as a vegetable to meet the important need for potassium by the new My Plate Guidelines of the USDA.  Who knew?

Anyway, I love them because they are one of the veggies that we all love in our picky eater family and they are incredibly inexpensive to boot.  For more fun facts about potatoes and tasty recipes, check out Potato Goodness, and Potatoes, Taters, and Spuds on Facebook.

I recently posted about my favorite potato salad, made with yellow and red potatoes.   This baby is made so flavorful with tons of fresh herbs, Dijon mustard, wine, and olive oil.  You would never know I lightened it up dramatically by cutting the oil in half (actually if you used all the oil called for in the original recipe, it gets a bit “soupy”!)

These would also be yummy with some extra grated cheese on top!

Last night I made Twice Baked Potato with Baby Shrimp, Green Onions, and Roasted Red Pepper.  Only I changed it by exchanging the red peppers for artichoke hearts since my husband and son don’t do peppers.  I also subbed plain non fat yogurt for the sour cream since I have an intolerance to it!  I really liked the combination of the potatoes and the baby shrimp — something I would never have thought to put together.  The artichoke hearts went well with all the flavors as well.  And, we ate everything up including the skins, so we had our potassium for the day! 🙂

Twice Baked Potato with Baby Shrimp, Green Onions, and Roasted Red Peppers

Potato Board, Cooking Light Tested & Recommended eBlast to 150k, August 23, 2011


5 large baking potatoes

½ pound, peeled, deveined, and cooked baby shrimp

½ cup jarred roasted red peppers, diced

¼ cup green onions, chopped

1 cup reduced-fat sour cream

¼ cup grated parmesan cheese

2 tablespoons butter

¼ cup fresh parsley, chopped

Salt and pepper to taste


  1. Preheat oven to 400°.
  2. Line a baking sheet with aluminum foil. Place potatoes on baking sheet and bake until fork-tender, about 50 minutes to 1 hour. Let potatoes cool. Keep oven on.
  3. Peel one potato, discard skin, and place pulp in large bowl. Cut off the top third of the remaining four potatoes. Using a spoon, scoop the potato pulp from the potatoes into the bowl, leaving a 1/8-inch layer on inside of the skin. Return cut potato skin shells to baking sheet.
  4. Mash potatoes until chunky, using a handheld potato masher. Add remaining ingredients and mix to combine.
  5. Evenly divide potato mixture, and carefully spoon into potato skins.
  6. Bake for 15 minutes or until golden brown. Serve hot.


Filed under Art Related, Dinner, Vegetables