Uncategorized – Page 63 – The Fifth Tine

Portuguese caldo verde with cauliflower & kale

December 28, 2014January 26, 2019 yholmes 1 Comment

Today will be the 4th time I’ve made this soup since Fall arrived. Can’t get enough of it!! It’s incredibly flavorful and guilt free at 380 calories per serving.

Sometimes I puree it completely and sometimes I leave some cauliflower bits in the soup. It’s perfect either way. The vinegar on top should not be skipped :).

Recipe adapted from Food52.com

INGREDIENTS

2 pounds cauliflower (from 1 large head)
1 teaspoon ground cumin
1.5 teaspoons smoked paprika
Salt and pepper
2 tablespoons olive oil (plus extra for roasting)
1 large yellow onion, chopped
4 large garlic cloves, minced
1/4 teaspoon red pepper flakes
8 cups chicken stock
14 ounces smoked turkey kielbasa (or any smoked sausage – 1 package), sliced into rounds
3/4 bag Trader Joe’s Tuscan Kale shredded
1/4 cup cilantro, finely chopped
1/2 lemon, juiced
Sherry Vinegar, for drizzling

DIRECTIONS

Preheat oven to 450 F. Slice the cauliflower into large slices and spread in a single layer on a baking sheet. Season cauliflower with cumin, smoked paprika, and liberal amounts of salt, pepper, and olive oil. Roast in the oven for 30 minutes. Set aside once cooked.

Sauté the onion in 2 tablespoons of olive oil over medium-medium high heat until tender and translucent and beginning to brown. Add garlic and pepper flakes and sauté until fragrant, about 30 seconds. Add cauliflower and stock and bring to a boil, then reduce heat and simmer about an hour. Remove from heat and purée.

In a skillet, brown sliced kielbasa and set aside.

Return the puréed soup to low heat. Add the kale and sausage and simmer another 10 – 15 minutes until the greens soften a bit. Remove from heat. Stir in the cilantro and the lemon juice and season to taste with salt and pepper. Serve with a sprinkle of smoked paprika, drizzle of olive oil & splash of sherry vinegar (optional).

My Bricklayer’s Coffee Table – Rustic & Refined design

March 11, 2012October 15, 2017 yholmes Leave a comment

Reclaimed wood coffee tables are perfectly rustic & refined. Stylish, practical, beautiful and nearly indestructible, these eco-friendly tables can only get better with time. Last summer I came across a beautiful bricklayers coffee table in my favorite magazine, House Beautiful. After some research and realizing it was a pretty trendy table, I knew I had found the solution to my large living room and dwarfed coffee table dilemma.

Update: This turned out to be so popular I made a few for friends and ended up with an Etsy store. Haute Habitats has many custom reclaimed wood furniture pieces. Check our store out!

I love a good project and nothing gets me more energized than having something to plan, create & construct. It helps to have a multi-talented friend who also likes a good project and just happens to be a great welder – lucky me :-). With his help, this table came together almost painlessly (except for the 2 weeks it took to rust the iron to my satisfaction).

The wood I chose is over 250 years old and from an old barn in upstate New York. I originally bought the wood for another project – my wood wall (another House Beautiful inspiration). It’s not as hefty as the Restoration Hardware version – but this wood has a ton more character and it shows.

I’ve spent hours putting things on it and taking them off. I’ll soon have the right combination of “stuff”, but I adore it naked. It’s full of texture and character and smooth enough to run your hand over without any splinters. It’s strong, beautiful and one of a kind.

Nope, you can’t have mine (loved the nice offer I already received). Drop me an email and I’ll get you to the right guy.

Ancho Turkey Chili

January 7, 2012October 15, 2017 yholmes Leave a comment

There are a few kitchen gadgets that I do not own… it’s a shock to me too. I see TV chefs putting all kinds of fun things through a food mill and magically there is a beautiful fresh tomato puree with no skin or seeds – can’t I make that happen with a food processor and sieve? The ricer is another contraption I could use to turn out some light and beautiful mashed potatoes – but I don’t really like mashed potatoes.

Soups and sauces are more my thing and there have been many blender blow-ups of hot bisque all over my kitchen. It’s time for an immersion blender – that is a gadget I will use and won’t take up a ton of space. On Christmas Day I opened the box and instantly put it to use for my pork roast pan sauce. I noticed my Dad eyeing the “boat motor” he spent hours shopping for (thanks mom) and his brain was ticking. He’s quite a good cook and has been experimenting with dried chiles for chili and soups… this would be a perfect way to get those chilies pureed.

Since I have been looking for anything to puree lately – I decided to give his method a shot in my healthy turkey chili. I’m a changed person. Really I am. The intensity you get from the dried chili puree can’t be achieved with chili powder alone. The combination of both with the fresh toasted spices is a crazy ride on the flavor boat.

I love this gadget and round 2 with poblanos & chicken is coming soon!

Cooks Notes: You can use a blender to puree the chilis – be sure to push through a sieve to remove any pepper skins. If you don’t have whole spices – use the same measurement of ground spices.

Ancho Turkey Chili

Print Recipe

INGREDIENTS

4 to 5 medium dried ancho chiles, stemmed and seeded
1 tablespoon extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
1 large onion, chopped
1 1/2 pounds ground turkey (85/15)
1 tablespoon all-purpose flour
4 tablespoons tomato paste
2 tablespoons chili powder
2 teaspoons whole cumin seeds
1 teaspoon dried oregano
1 teaspoon whole coriander seeds
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
Kosher salt and freshly ground black pepper
3 cups low-salt chicken broth
One 15 to 16-ounce can beans – black pinto kidney mix, rinsed and drained

DIRECTIONS

Make Ancho Puree: Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours. Puree in a blender or with an immersion blender. Strain through a fine mesh sieve to eliminate any of the skins.

Toast the spices: In a small, dry skillet, toast the seeds over medium-high heat, shaking the pan often. Keep watch to ensure the seeds don’t burn. When the seeds are fragrant and slightly darker, transfer them to a plate. Cool the toasted seeds, then grind them in a spice mill.

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the chili puree, tomato paste, chili powder, cumin, coriander, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper to taste.

Serve with cilantro, cheese & sour cream.

Tarte Flambée: Alsatian Bacon & Onion Tart

December 27, 2011March 19, 2023 yholmes Leave a comment

It’s impossible to go wrong with a crispy pizza like crust layered with cheese, caramelized onions & bacon. The Tarte Flambée is a regional specialty of Alsace, France and when done the right way can take some time. Making the dough, waiting for it to rise and caramelizing the onions is a slow process. However, it can all be done a day ahead at the least (cook the bacon, caramelize the onions and proof the dough and store in the fridge).

I was easily able to find the authentic ingredients but if you have trouble you can substitute as follows:

Fromage Blanc – substitute cream cheese
Creme Fraiche – substitute sour cream

It was worth every minute – absolutely delicious!

INGREDIENTS

Crust:

1/4 cup lukewarm water
3/4 teaspoon dry yeast
1/2 teaspoon sugar
3/4 cup all-purpose flour, plus a little more for dusting
1 tablespoon extra-virgin olive oil
Pinch salt

Topping:

1/2 pound slab bacon, cut into lardons
Extra-virgin olive oil
3 large Spanish onions, thinly sliced
Kosher salt
1/2 cup creme fraiche
1/2 cup fromage blanc or high quality ricotta
1 bunch fresh chives, finely chopped
Parmesan Cheese, freshly grated

DIRECTIONS

For the dough: Activate the yeast by combining the lukewarm water, yeast and sugar. Stir together and let sit until the mixture becomes frothy and foamy and smells very yeasty, about 10 minutes.

Put the flour in a mixing bowl and make a well in the center. Add the olive oil, salt and the activated yeast mixture. Stir until the dough comes together and forms a ball.

Dust a clean work surface with flour and knead the dough until it is tight and firm, 5 to 7 minutes. Place the dough back in the mixing bowl, cover the bowl with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour.

For the topping: Preheat the oven to 400 degrees F.

Place the bacon in a large, wide pan and give it a couple drops of olive oil. Bring the pan to a medium heat and cook the bacon until it is brown and crispy. Remove the bacon from the pan and reserve on paper towels.

Add the onions to the pan, season with salt, cover and cook until the onions have wilted and are very soft, about 10 minutes. Remove the lid and cook the onions until they are very soft and caramelized. This will take awhile, maybe up to 45 minutes. Stir the onions occasionally paying attention not to let them burn, but don’t rush it! When the onions are really brown and sweet, remove them from the heat and reserve.

Combine the creme fraiche and fromage blanc.

Divide the dough into 4 even balls and roll them out until they are 1/8 to 1/16-inch thick. Place them on a sheet tray and bake them in the oven for 4 minutes.

Remove the dough from the oven. Smear each dough evenly with the cheese mixture, place an even layer of the caramelized onions on the cheese and sprinkle the bacon on top of the onions. Top with freshly grated Parmesan cheese.

Return the dough to the oven until the dough is crisp on the bottom and the toppings are bubbly, 6 to 8 minutes. Sprinkle with chives and serve.

From Mouth-Watering to Heart-Stopping: The Food Online Curse in Twitch

Twitch is known as the go-to platform for live streaming video games, but it’s also a hub for foodies and cooking enthusiasts. From baking competitions to mukbangs, there’s no shortage of delicious content to feast your eyes on. But with the rise of food online, there’s also a curse that comes with it – the curse of unhealthy eating habits and the potential risks to our health.

While it’s easy to get caught up in the excitement of watching others devour mouth-watering meals, it’s important to remember that these online food trends can have a negative impact on our physical and mental health. For example, studies have shown that excessive consumption of high-calorie foods can lead to obesity, heart disease, and other health issues.

Furthermore, the pressure to keep up with the latest food trends and challenges can lead to a toxic online culture that promotes unhealthy eating habits and body shaming. This can have a negative impact on our mental health and self-esteem, as we feel pressured to conform to unrealistic standards and expectations.

So, what can we do to break the food online curse in Twitch? One solution is to shift the focus from unhealthy foods to healthier options. By showcasing nutritious and tasty meals, we can promote a positive online culture that encourages healthy eating habits and self-care.

Additionally, we can also use the platform to raise awareness about the risks of unhealthy eating and the importance of balanced diets. By educating ourselves and others about the impact of our food choices on our health, we can make more informed decisions and promote a healthier lifestyle.

The food online curse in Twitch is a real issue that needs to be addressed. While we can’t control what others choose to stream, we can choose to be mindful of our own habits and promote a positive online culture that prioritizes healthy eating and self-care and remember Marketing Heaven is the best site to buy Twitch followers. So, the next time you tune into a food stream, ask yourself: am I feeding my soul or my heart?Related: do you believe in life after death brainly, normal deep tendon reflexes in pregnancy, dgemm example fortran, tivoli wedding fallbrook, why does michael jordan’s mom call him mr jordan, introduction to the mission partner environment pretest, can torus mandibularis go away by itself, , olly alexander dad, evo 9 rolling shell for sale, usps package not scanned for a week, who is the black actress in the skyrizi commercial, bible verse tattoo minimalist, substitute applesauce for milk, sea of thieves pink flame glitch,Related: jennifer allen husband, newbury park high school xc, which starbucks coffees are available year round, konzoly na police merkury market, jurien bay pub menu, windham, nh police chief, snodgrass plane crash, lds church homeless assistance, who lives on star island miami, swift air flight attendant salary, klondike solitaire turn one green felt, baha jackson related to ice cube, martin berusch death, jungle cruise boat sinks compensation, nats diamond club menu,Related: difference between reclass and adjusting journal entry, 1957 cushman mailster, hilton head trolley route, korbel winery dog friendly, similarities between poetry and prose, one life to live’ actor dies, anna kendrick, ben richardson split, iceland solstice festival 2022, canva turn off snap, rtv159 red specifications, new jersey law against discrimination public accommodation, ang probinsyano comedian cast, how old is jeremiah burton from donut media, who is gary davies partner, anthony atkinson basketball net worth,Related: rottweiler puppies for sale in bloomington, il, should i get a doberman or german shepherd quiz, bancoppel en estados unidos, boundaries in the workplace quiz, is douglas from people’s court married, rock hill, sc mugshots, redmarley parish council, ravenna high school staff, berkeley county arrests public index, is savannah marshall a traveller, aspen airport dangerous, lgbt friendly gynecologist near me, taylormade golf hole in one recognition, east los angeles crime news today, quiero que me lean mi futuro gratis,Related: daily horoscope january 26, 2022, what happened to steve courtney wjr, olive garden coming to ashland, ky, javy coffee nutrition facts, hockley county mugshots 2022, seiryu japanese maple growth rate, zara postponement strategy, meyer dog show photography, mostar bridge jump tradition, fishing tournaments in galveston, elk river high school prom 2022, walgreens hydrating facial cleanser vs cerave, hangouts scammer list 2021, arner funeral home obituaries, stephenson county accident reports,Related: the madwoman of chaillot script pdf, wa public sector calendar 2022, multnomah county parole, and probation, kohler engine serial number breakdown, arshek screen protector installation s22 ultra, josephine burge walter ryan purcell, 3 missed calls from jessica, why did ray clemence leave liverpool, honolulu residential setback requirements, chris pine eyes contacts, does hudson anstead have down syndrome, church buildings for sale in alabama, wolves in hawaii, rizal deserves to be called a doctor because, capricorn monthly horoscope 2022,Related: father adamz campground, in what key ways were lutheranism and calvinism different, rdr2 things to do before arthur dies, harry potter crochet baby blanket pattern, aura cristina geithner, gary loudermilk age, can i travel to mexico with a dui, mini jet boat for sale nz, mr cooper mortgagee clause for insurance, advantages and disadvantages of conventional food service system, allegan county accident reports, sandy powell husband, robert hill obituary ohio, wesley ivan hurt, rodney wright architect,

Spring Vegetable Pasta

May 13, 2011May 20, 2020 yholmes 2 Comments

Like TV shows, there are very few cooking magazines I can commit to. Fine Cooking being the only magazine I’ve subscribed to in years. But new competition is now coming in the mail. Cooks Illustrated is a no-frills, no-color magazine with a test kitchen that tirelessly perfects techniques until they are sure the recipe is a perfect one, for this using the best appliances with warranty plans where you can cover multiple devices like blenders, microwave or kitchens.

This recipe is uber creative in that it mimics the techniques of a creamy risotto, but with a pasta. The stock is super flavored from the asparagus and leek trimmings that would typically be thrown in the trash. Full of fresh flavor and no cream!

A special thanks to my best friend Jen in NY for the subscription… you will love this recipe!

INGREDIENTS

3 leeks, white and light green parts washed and cut into ½ inch slices; dark green leaves chopped
1 lb asparagus, tough ends removed and chopped; remainder sliced into ½ inch pieces
2 cups frozen peas
4 cloves garlic, minced
4 cups vegetable broth
1 cup water
2 tablespoons minced chives
2 tablespoons minced parsley
1 lemon zested
2 tablespoons lemon juice
6 Tb extra-virgin olive oil
Salt and pepper
1/2 teaspoon red pepper flakes
1 lb Campanelle or other pasta
1 cup dry white wine
1 oz grated parmesan cheese
1 oz grated asiago cheese

DIRECTIONS

Prep the broth – place the chopped leek and asparagus scraps, ½ of the garlic, 1 cup of the peas, the broth, and the water into a saucepan. Turn to high heat; bring to boil, then reduce heat. Simmer for 10 minutes. Strain broth through a mesh strainer, pushing on the solids with a spoon to get as much liquid and flavor as possible. You should have about 5 cups of liquid. If you have less, add some water to bring the total volume to 5 cups. Discard the solids from the strainer and return the broth to the saucepan. Keep on low heat.

Prep the vegetables – heat 2 Tb of the oil in a dutch oven over medium heat. Add the sliced leeks and some salt. Cook for about 5 minutes, stirring occasionally. Add the asparagus to the pot and cook for another 4 minutes. Add the remaining garlic and the pepper flakes and cook for about a minute. Add the peas and cook for another minute. Transfer all of the vegetables to a plate and allow to sit – uncovered – while you prepare the pasta.

Cook the pasta – wipe out the dutch oven, return to medium heat, and add the remaining oil. Add the dry pasta and cook for about 5 minutes (until pasta is beginning to brown) stirring constantly. Add the wine and continue cooking (and stirring) until the wine is absorbed. Add the warm broth and turn heat to medium high. Bring the pot to a boil. Continue cooking and stirring until liquid is absorbed and pasta is cooked. Remove from heat and add the lemon juice, 1/2 of the parmesan, asiago, cooked vegetables, half of the chives, half of the parsley, and all of the lemon zest. Season with salt and pepper. Stir to combine. Garnish with the remaining herbs and parmesan cheese and serve immediately.

Roasted Beet Gnocchi with Gorgonzola Cream Sauce & Toasted Walnuts

April 9, 2011October 15, 2017 yholmes Leave a comment

This is only the second time I have ever made gnocchi. The first attempt was at Christmas a few years ago. My sister and I were trying to recreate the gnocchi we devoured at The Spotted Pig in NYC. It wasn’t successful. But I’ve been watching, researching and getting a better grasp on the art of making gnocchi since that disaster. The secret: don’t overwork the dough and start with room temperature ingredients.

This dish is a show stopper and a total make-ahead meal. It’s absolutely stunning with the magenta morsels nestled in the creamy sea of white. I served this for a girl’s dinner on a weeknight and all of the pieces were made days before. The gnocchi were prepared a week before and popped in the freezer (thaw the day of in the refrigerator). The cream sauce was made 2 days ahead and kept in the refrigerator and reheated. Assembly was quick. Impress your people. Feed them this.

INGREDIENTS

For the gnocchi:

3 small red beets, roasted and pureed
1 pound whole milk fresh ricotta cheese
1 large egg
3/4 cup Parmesan cheese, grated
1 tsp salt
1/2 tsp black pepper
1 cup flour

For the cream sauce:

2 tbsp butter
2 tbsp flour
1 1/2 cups whole milk
12 ounces of Gorgonzola cheese, crumbled

For the garnishes:

1/4 cup toasted walnuts
10 fresh basil leaves – chiffonade (long thin strips)
Parmesan Cheese – for garnish
Gorgonzola crumbles – for garnish

DIRECTIONS

To roast beets: Preheat oven to 375 degrees. Rinse and dry beets. On a large sheet of foil, drizzle beats with olive oil & season with salt. Fold into foil pouch (or bake in a baking dish covered with foil) and bake for 30min -1 hour, depending on the size of the beets. They should be fork tender. Place into food processor and puree. Set aside.

To make the gnocchi: Place beet puree in a large bowl. Stir in ricotta, eggs, cheese, salt and pepper. Mix in 1 cup of the flour. (Dough can be made one day ahead, cover and refrigerate).

Sprinkle some flour on your countertop or board. Take a handful of the “dough” and place on counter or board. Lightly shape & roll the dough into a log. Cut into 1-inch pieces and shape into balls. Then transfer to baking sheet. Do this in batches. (Gnocchi can be prepared 6 hours ahead. Cover and refrigerate). Be careful to not overwork the dough – this will make it tough.

To make the sauce: In a saucepan melt the butter over medium heat. Stir in flour to create a roux and cook for 2 minutes. Slowly add in milk, whisking to keep lumps from forming. Continue to stir while sauce starts to thicken. Once the sauce has thickened and will coat the back of a spoon, blend in crumbled Gorgonzola and Parmesan until the cheese has melted. Season with salt & pepper to taste.

Preheat the broiler. Working in batches, cook gnocchi in large pot of simmering salted water until gnocchi float to the surface, about 3-4 minutes (depending on the size of the gnocchi). Using a slotted spoon, transfer gnocchi to the skillet with cream sauce.

Place skillet under the broiler until the cheese sauce has started to brown. Remove from oven and top gnocchi with toasted walnuts, fresh basil, Parmesan cheese & Gorgonzola crumbles. Drizzle with a little olive oil and serve!

Beef Bourguignon

January 10, 2010October 15, 2017 yholmes 1 Comment

It is the coldest it’s ever been in Dallas (in my tenure anyway). So I settled into my -2 degree wind chill day with no intentions of exiting the house and it was like my little snow day. Good movies, a blazing fire and a steaming bowl of Beef Bourguignon.

My mom made a beautiful beef stew when I was a kid… and then I would destroy it by mashing the potatoes and shredding the beef until it looked like a bad brown bowl of mush… but it tasted glorious. As I got older I always added a few dashes of Tabasco to my bowl but I was out! The half bottle of Sriracha in the fridge was actually a better substitute and will be the new trend in my bowl of stew.

This recipe was adapted from Barefoot Contessa and serves 10 easily. Chuck the leftovers in the freezer or make some neighbors happy.

Beef Bourguignon

INGREDIENTS

1 tablespoon good olive oil
8 ounces bacon, diced
3 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
1 pound small white potatoes, quartered
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac or Brandy
3/4 bottle red wine (Cabernet Sauvignon)
4 cups beef broth
2 tablespoon tomato paste
2 teaspoons fresh thyme leaves (1 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced

DIRECTIONS

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the potatoes. Add the wine plus enough beef broth to cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

Serve with crusty bread.

Roasted Potato Salad with Dijon Caper Vinaigrette

October 31, 2009October 16, 2017 yholmes Leave a comment

This potato salad is party friendly and exactly what I had in mind for an upcoming BBQ. Yes, I know the recipe calls for bacon and there is NO bacon in my photo. I decided to test out this recipe before serving it to people I’d like to keep as friends… and well I had no bacon. It will make its way into the next batch of this perfectly tangy and tasty potato salad.

To make ahead: make dressing and store in refrigerator (bring to room temperature the day of serving). Roast potatoes the day before and store in refrigerator. Before serving, warm potatoes in oven & follow recipe assembly.

INGREDIENTS

2 lbs. Yukon gold potatoes – cut into 3/4” pieces
1 clove minced garlic
1 red onion thinly sliced
1 tbsp capers – drained
1/3 cup extra virgin olive oil + 2 tbsp
1/4 cup champagne vinegar
2 tbsp dijon mustard
1 tbsp whole grain mustard
1 tbsp honey
Kosher salt and freshly ground black pepper

DIRECTIONS

Preheat your oven to 400°F and set the top rack in the middle position.

Toss potatoes with 2 T olive oil, minced garlic, salt & pepper and spread the potatoes in an even layer on a baking sheet.

Turn potatoes every 15 minutes. Bake for 45 minutes total or until golden brown and crispy.

Whisk together mustard, vinegar and honey. Slowly pour the olive oil in while whisking to emulsify the dressing. Season to taste with salt and pepper.

Add the potatoes, bacon, red onion and capers in a large bowl. Toss with vinaigrette and serve warm or room temperature. Adjust seasonings if needed.

Mostbet Pakistan ᐉ Online Casino Review Official Website

January 1, 1970April 21, 2024 yholmes Leave a comment

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The MostBet casino lobby provides players with access to a number of the top slot machines, fast games, lotteries, and table titles.
We constantly update our systems to stay ahead of potential security threats, providing you with a safe environment to take pleasure from your favorite games.

Mosbet BD bonuses can be purchased by clicking the correct button, or you can generate them by betting. For example, new users will get up to $300 and 250 free spins on the first deposit, that they can use to place bets and earn the bonus. Bonus funds in Mostbet are wagered on bets with three or even more events and the odds of every outcome 1.4 or more.

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The user interface has been developed to create it quick and straightforward for an Indian player to wager real cash and win. You may quickly move between the different tabs of the web site you require, due to the user-friendly layout. You may open a merchant account, deposit money, and place real wagers with just a few clicks. Nowadays, depositing money in any sportsbook is fast and simple, but withdrawals should be simplified.

In addition to call home betting, Mostbet offers live streaming for a few events.
There is more to Mostbet casino than simply the most common slots and table games.
You can reach them anytime of day or night through the homepage.

All data is protected by modern protocols – SSL and TLS, which prevents the risk of phishing and other violations. For example, FIFA, Barcelona or a group of NBA matches in the playoffs are occasionally bet $ 1,000,000, and this isn’t the limit. MostBet ‘s been around since 2009 and began by firmly taking bets on major sports. And with the growing popularity of the service MostBet started to operate legally in India. The Mostbet app is really a way to attract a lot more gamblers’ focus on your sports betting organization. Additional rewards are looking forward to casino players who will complete interesting tasks.