Welcome back for another edition of Freshman Friday, a weekly installment using only kitchen appliances that can be used in a dorm and food stuffs that can fit in a mini fridge.
So, I don’t know if you’ve noticed but I love cheese. Like I love the stuff. I do not think there is anything that cannot be made better by cheese. I dare you to find something. Go ahead, I’ll wait. On second thought, no I won’t because we have to get on with it. So, this is another recipe that you’ll need to do in the commual kitchen and I’d advise you to take a book or a movie, or some homework (hahah, just kidding) and wait until this is done. I personally would never take someone elses food, but if I saw this, I would be tempted. 😉
Sweet Potato Hasselback Adapted from A Cozy Kitchen
- 1 large sweet potato
- 4-5 tbsp of butter
- 6 oz of cheese (I used a nice fresh Gouda that I got from the supermarket. It’s a little more expensive, but well worth it.)
- Preheat your oven to 375 degrees.
- Wash your poatato and with a larg knife (please be careful!) cut slits into the potato. Take care not to cut through the potato. I was not careful and ended up cutting off both of my ends, but it was okay.
- Slice your butter and 4 oz. of your cheese into 1 tbsp chunks.
- Place your potato on a large piece of foil.
- Now, there are two ways to do this. Option 1: If you can, wiggle your butter and cheese in between some of your slices. Option 2: Just layer your cheese and butter on top of your potato.
- Tent your foil over the potato, but do not let it touch the butter and cheese.
- Put you potato in a baking dish and into the oven for 70 minutes. Once it’s done, open your foil and top with the remaining 2 oz. of cheese (sliced or shredded) and stick your potato under your broiler for 2 minutes or until golden. Your broiler may be at the very top of you oven or it could be at the very bottom, just look around. Also, when you broil things, they will cook quickly so do not walk away unless you want to risk destroying your entire meal.
- Once it’s broiled, remove the potato from the oven, top with basil and pepper and enjoy!
This is amazing because the skin gets nice and crispy, but the inside of the potato remains smooth and creamy. And then you add the tartness of the cheese balancing againt the sweetness of the potato and I was in heaven! You should do this! If you do, let me know how it turns out.
Final Verdict: Delicious
When I left for college I “liberated” many things from my mom’s (sorry Mom!), but the one thing I always wished I grabbed was her cast iron skillet. Cast iron is one of the best things to cook with. It cooks evenly, holds heat very well, and (if properly cared for) will last forever!
Well, since I did not manage to grab my mom’s skillet, I’ve begun to build my own cast iron collection and strongly suggest that you do too. So far I’ve gotten a skillet and a dutch oven. I picked this particular dutch oven because the lid can double as another skillet.
As I mentioned, just having the cast iron is not enough, you have to properly take care of your cookware and that begins the minute you get it home from the store. BEFORE YOU COOK ANYTHING IN YOUR CAST IRON YOU MUST SEASON IT. A little extreme with the caps there, but I think I’ve gotten my point across. So, how do you season it, you ask? Well, that’s what I’m here to tell you.
- Oil* (I used canola because that’s what I had on hand.)
*Note: You can use any kind, but keep in mind that some oils have a lower smoke point meaning that it takes less heat for the oil to start smoking. Vegetable oil is good for this project.
- Begin by hand washing your cookware. It is okay to use water to clean your cast iron as long as you completely dry it immediately after you finish washing. The last thing you want is for your cookware to rust. I don’t think that would add good flavor to any dish. 🙂 You want to do this even if your packaging says your cookware has been “pre-seasoned.” I don’t trust anything unless I’ve seen it done or done it myself.
- Next, pour 1-2 tbsp of oil into your cookware and spread it on every.single.part of the cookware. Inside and out. (I don’t know why, it’s just how it’s done.)
- Finally, put your cookware in the oven at 375 degrees for an hour.
- After an hour, remove your cookware from the oven and let it cool to the point it can be handled easily, but not to the point that it is cool. Pour a little more oil and spread all over the cookware and put it back in the oven for another hour. Repeat one more time, so your cookware is coated a total of three times.
Congratulations! You now have the best piece of non-stick cookware known to man. It will be easy to clean and a wonder to cook with.
I know it’s been over a week since my last post, but I have not forgotten about this blog and I promise I will be back. Right now I am on strike and am trying my hardest to hold out, but I think I’m getting weak. Either way, I will be back next week with new posts. Thanks for your patience.
So, I recently finished three of the hardest years of my life aka law school. Now, I’m sitting and waiting for one test that was spread out over two days to tell me whether or not (despite spending thousands upon thousands of dollars) I am a lawyer. In the meantime, I have to find something to do with my time.
Don’t let anyone lie to you, law school is beyond stressful, however, no one tells you that the most stressful time it now. When you’re just sitting around, with nothing to do. So I’m doing something.
During law school, cooking and baking calmed me down. I regained a sense of control I felt I’d lost and was also able to make others happy in the process. So, in order to make as many people happy as possible, I want to share what I know. I want to make myself happy by constantly pushing myself to try new things. I only promise two things: (1) good or bad, the outcome of my attempts will always be shared on this blog, and (2) the recipes shared on this blog will be for this purpose only, deliciousness.