Ironically, even though I'm the one who's supposed to being "honored" for Mother's Day I end up being the one working my butt off putting together a brunch for everyone else. But, before I hang streamers for my pity party I must say that I am actually looking forward to it this year, thanks to a bunch of simple recipes I picked up in this month's issue of Everyday Food.
I got to visit one of Martha's actual test kitchens this week (and have bruises from pinching myself) while a team of remarkably talented food editors served up some of the dishes they featured this month. Not only were they unbelievably delicious, but so easy that even I, a mediocre cook at best, could totally master them.
Nearly everything can be done a day in advance and warmed up on Sunday. I'm going to make the Potato and Bacon Cake, the Tomato-Onion Casserole, and to drink, the Cranberry-Orange Sparklers-.
When fruit juice meets Cointreau and Champagne it's definitely a good thing.--Betsy
[don't miss a great recipe AND 5 awesome giveaways from Martha after the jump!]
Potato and Bacon Cake
This truly is amazing. And if yours comes out half as good as the one I had this week, you're in great shape. (reprinted with permission)
Ingredients:
4 lbs of Yukon Gold potatoes peeled and cut into 1-inch pieces
Course salt and ground pepper
3/4 lbs of bacon, cut crosswise into 1 1/2 pieces
Directions:
1) Preheat oven to 450 degrees. In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook 7 minutes. Drain well and return potatoes to pot.
2) Meanwhile, in a large cast-iron or heavy skillet, cook bacon over medium-high, stirring occasionally, until browned but not completely crisp, 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
3)Pour all but 2 tablespoons fat into a small bowl. Return skillet to heat and cook one-third the potatoes, stirring occasionally, until light golden brown, 3 minutes.
4) Transfer to an 8-inch round cake pan (2 inches deep); sprinkle with one-third the bacon. Press firmly with the back of a large spoon to pack mixture very tightly.
5) Cook remaining potatoes in two batches. Layer each batch in pan with bacon, pressing as you go. Spoon 1/4 cup reserved bacon fat over mixture. Cover tightly with foil; bake 1 hour.
6) Remove foil; bake until potatoes are crisp and golden, 30 minutes. Let cool 15 minutes. Invert onto a plate.
See! I told you it was simple! Check out all these recipes and more in the May issue of Everyday Food. You can also get the digital version of Everyday Food for the iPad at the iTunes store (it's awesome)
Congratulations to Lisa F., Joyce S., Molly G., Amy H. and Amy C.! They each won a year's subscription to Whole Living magazine and a reusable canvas bag.
I got to visit one of Martha's actual test kitchens this week (and have bruises from pinching myself) while a team of remarkably talented food editors served up some of the dishes they featured this month. Not only were they unbelievably delicious, but so easy that even I, a mediocre cook at best, could totally master them.
Nearly everything can be done a day in advance and warmed up on Sunday. I'm going to make the Potato and Bacon Cake, the Tomato-Onion Casserole, and to drink, the Cranberry-Orange Sparklers-.
When fruit juice meets Cointreau and Champagne it's definitely a good thing.--Betsy
[don't miss a great recipe AND 5 awesome giveaways from Martha after the jump!]
Potato and Bacon Cake
This truly is amazing. And if yours comes out half as good as the one I had this week, you're in great shape. (reprinted with permission)
Ingredients:
4 lbs of Yukon Gold potatoes peeled and cut into 1-inch pieces
Course salt and ground pepper
3/4 lbs of bacon, cut crosswise into 1 1/2 pieces
Directions:
1) Preheat oven to 450 degrees. In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook 7 minutes. Drain well and return potatoes to pot.
2) Meanwhile, in a large cast-iron or heavy skillet, cook bacon over medium-high, stirring occasionally, until browned but not completely crisp, 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
3)Pour all but 2 tablespoons fat into a small bowl. Return skillet to heat and cook one-third the potatoes, stirring occasionally, until light golden brown, 3 minutes.
4) Transfer to an 8-inch round cake pan (2 inches deep); sprinkle with one-third the bacon. Press firmly with the back of a large spoon to pack mixture very tightly.
5) Cook remaining potatoes in two batches. Layer each batch in pan with bacon, pressing as you go. Spoon 1/4 cup reserved bacon fat over mixture. Cover tightly with foil; bake 1 hour.
6) Remove foil; bake until potatoes are crisp and golden, 30 minutes. Let cool 15 minutes. Invert onto a plate.
See! I told you it was simple! Check out all these recipes and more in the May issue of Everyday Food. You can also get the digital version of Everyday Food for the iPad at the iTunes store (it's awesome)
Congratulations to Lisa F., Joyce S., Molly G., Amy H. and Amy C.! They each won a year's subscription to Whole Living magazine and a reusable canvas bag.
