Food Minia

I had a good handful of Gruyere cheese leftover from making zucchini pizza  the other day but no more squash so I was trying to figure out a good way to use it up.  I considered sprinkling it over some fingerling potatoes that I had gotten in my Boston Organics delivery, but then I had an eureka moment and decided to make French onion tater totchos! They're French onion because I caramelized onions and then deglazed the pan with sherry and beef bouillon.  They're totchos because it's melted cheese and other toppings on top of tater tots that you'd eat like nachos.  But whatever you want to call them, they're amazing. I ended up using a 10" skillet to bake the totchos in, but you could use another similarly sized pan or even double the recipe and make this in a sheet pan.  Using a full bouillon cube in the recipe as is makes a pretty salty dish, so if that's a concern for you, you can use half a cube; I was just too lazy to try to halve the cube myself. Fren...

These little potato wedges are the perfect side dish to burgers or sandwiches. They were so yummy and quick to throw together on a crazy week night.  4 baking potatoes 2 tbsp olive oil 2 tbsp ranch seasoning mix Heat oven to 425. Wash the potatoes then cut into wedges. Toss in olive oil and ranch seasoning.  Grease a sheet pan then lay out the potato wedges.  Cook for 30 minutes, flipping halfway through.

I already had a trip to France and Italy planned when I found out I would need to be in Madrid the following week for work.  So after some quick thinking and planning, I managed to extend my time in Europe for another week and head out to Madrid a few days early before the meeting! It was my first time in Spain, and I wanted to make the most of it.  My friend Sarah Ruth (the one who taught me my favorite brownie recipe ) joined me from Sweden, and we managed to hit a lot of the capital and even took a day trip to the nearby town of Segovia.  Some highlights of the trip: Eating chocolate con churros every day for breakfast!  We liked going to El Brillante for the authentic Madrileño experience and learned about purros there, which are basically, bigger, fatter churros that really remind me of Taiwanese you tiao .  We also tried them at Chocolatería San Ginés since everyone says they have the best ones, and I did like them more because they were less greasy and th...