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Easter is over, I do realize that. But I cannot blog about my making easter eggs myself before the fact, now can I? There you go.

The Saturday before Easter Sunday was spent in my tiny kitchen with the unfathomable carpet in it, spreading melted chocolate over half of my kitchen equipment as well as some dark chocolate, white chocolate lemon, and coconut easter eggs. The latter taste a lot like those Bounty (in the US: Mounds) candy bars, which is not bad at all.

I may or may not post a plethora of pictures of the easter eggs later but I will tell you that I am eating another one of those delicious coconut candies right from the fridge this very moment.

In the meantime, one may follow my chocolatey endeavors on Tasty Kitchen, where I got (and reviewed) two of the recipes and posted the third.

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Look!…

Lemon Truffle “Eggs”

Coconut Eggs (see my Review for the changes I made). Here is a picture of them still naked and awaiting their chocolate coats:

Chocolate Truffle Eggs (again, see my review; I also added honey which was hardly traceable in the finished candy)

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For this time of year, I think the dark chocolate truffles are a bit heavy, but the lemon truffles are really dreamy and so fluffy and light… Yum!

Anyway, this is tasty stuff and very easy to whip up. When I made the batch pictured here, I was going to “soften” the butter in the microwave and ended up liquefying it completely. Turns out the only thing hurt by this was my nuke-timer-setting-pride. And I’m sure she’ll be okay.

So anyway, here’s what you do if you want a change from all those herbs and garlic in your rad bread spread:

Get…

1 Onion
2 cloves Garlic, or more to taste
Fresh Basil – to taste
½ cups Tomato Paste, more to taste
4 sticks Butter, softened (NOT necessarily liquefied, but, you know, whatever floods your boot)
Salt And Pepper, to taste

Anywho, I finally made Hasselback Potatoes last week, and since they were a success and are bound to be made again by me, I thought I’d share. Because sharing is nice. And being nice is important. Like nutmeg.

In case you are wondering: Hasselback Potatoes are basically baked potatoes with a posh twist. Kind of like a hybrid between baked potatoes and potato gratin (minus the cream. So, actually, not at all like potato gratin. Except the’re posh and sliced). I don’t know what “hasselback” means, but I suppose it’s a Swedish word since Hasselback Potatoes, to the best of my knowledge, are a Swedish dish. If I had to guess what the literal translation of hasselback potato is I’d say it means something along the lines of “potatoes, baked with a lot of hassle – but totally worth it”. The hassle is rather limited, anyway. You just have to slice the potatoes carefully, making sure that you don’t slice them all the way so the potatoes stay in one piece – but sliced.

You know what, I always thought I had a way with language, but now I find I can’t actually describe how Hasselback Potatoes are sliced. You’ll just have to deduct from the pictures, I’m afraid. Meanwhile, I’ll give you a new translation for hasselback potato: Baked potato cut in a way that is a real hassle to describe.

The following is probably not the very original recipe for hasselback potatoes. I found some basic recipes online and decided I would make them with everything I think is important in potato dishes. That is garlic and nutmeg. Also, I like chives and parmesan, so I chucked those right in as well. And here we go.

Get…

7 medium sized potatoes (I didn’t use the waxy kind, although many would recommend it) – not pictured – too obvious

4,5 tbsp olive oil

1 tsp salt (I used Cajun seasoning, which is very salty)

1 tsp pepper

1 tsp nutmeg

1 tsp chopped chives (I used dried, but fresh might also work) – not pictured because the decision to use them was made tardily

½ cup grated parmesan – well, at least I managed to get that cup in the picture

Garlic cloves to taste – i.e. as many as you’ve got

4 tsp butter

… and proceed to…

Preheat the oven to 220°C/430°F.

Thoroughly wash the potatoes. You can peel them if you feel like it. I didn’t, since I like peel and don’t like peeling. Next, place them one by one in a wooden spoon so you can more comfortably cut them into slices without breaking on through to the other side. You know? Oh well, see above…

Now prepare the rub for the potatoes. Just place the remaining ingredients, bar the garlic slices and the butter, in a bowl and whisk with a fork to combine. I guess you could also prepare the rub without the parmesan and just sprinkle that on separately. Whatever floats your boat and makes your hasselback taters crispy. Rub the potatoes with the mix (I started out applying the mix with a brush, but it was too much hassle, so I ended up just using my hands) and place them in a large ovensafe dish or on a baking sheet, whole side down, cut side up (duh!). Try to get some of the rub in between the slices, too. I didn’t (too much hassle, you see), and my hasselbacks were a little boring on the inside. Now for the garlic. You’ll want to slice the cloves very thinly because you’re going to slip them in between some (or all, depending on how badass you are, really) of the potato slices. And finally, sprinkle the taters with small flakes of butter and place them in the oven. I had some garlic cloves left, so I just peeled them and chucked them into the dish with my potatoes. I love roast garlic. And it’s no hassle to make at all.

The potatoes should take about an hour to bake in the oven. You want them to be tender on the inside and crispy on the outside. And you want them to be YUM. Which they are.

Toodles!

Beurre Noisette

The best one-ingredient-sauce you’ll ever meet.

Get…

½ sticks Butter, Unsalted

… and proceed to…

Melt the butter and leave it over low heat for about 30 minutes until the milk solids that will soon sink to the bottom of the pan have had a chance to brown to a hazel-nutty color. Remove the pan from the heat and sift the melted butter through a colander lined with a paper towel. Done.

Now simply pour it over steamed asparagus, cooked linguini or potatoes, salt and pepper to taste and maybe sprinkle on some of your favorite herbs. But be sure to try it without any seasonings first—it’s divine!

You can prepare this sauce in advance and store it in the fridge in an airtight container for several weeks. Simply melt it again before use (no need to broil for half an hour).

I’m in love with this sauce! I believe I’m a beurre-o-phile.