Fusilli with Zucchini, Mint and Cream

So much, zucchini and so much mint - it must be summer, so what is a girl to do but throw them both in a pasta and consume? This is a really quick meal that, besides draining the zucchini, only took 20 minutes to come together. I am not even sure that you need to drain the zucchini, I am sure the liquid would cook off too. I chose to grate the zucchini so it really became part of the sauce and it was lovely. However you could also saute it in discs. I think there are so many potential variations of this recipe that would be nice - walnuts instead of mint. Maybe omit the cream but add some lemon? yum! God I love zucchini season.

This is my entry to this week's Weekend Herb Blogging hosted by Kalyn from Kalyns Kitchen. the event is getting so big you need almost an hour to read through the entries - such a treat! What can one say about mint? It is probably the easiest thing I grow, it was the only one of my indoor herbs to survive this season and that is where the the mint for this came from. You even see it growing wild sometimes which has to be the neatest thing. I was swinging a golf club on my parents lawn a few years ago when I got the strongest scent of mint. I thought I was standing in thistles - it turns out it was a patch of wild mint. What a wonderful alternative to thistles!

Fusili with Zucchini, Mint and Cream
(serves 3-4)

2 small\medium zucchini, well scrubbed
2 cloves garlic, chopped
2 tablespoons olive oil
salt and pepper
½ cup cream
2 tablespoons mint, chopped
½ cup parmesan, freshly grated
350 g fusilli

1. Grate the zucchini using a food processor. Move to a colander and salt. Allow to drain for about 20 minutes. Blot dry with paper towels.
2. Boil salted water for pasta and add.
3. Meanwhile over medium heat add olive oil and garlic, saute for 30 seconds and then add zucchini and a pinch of salt.
4. Cook zucchini stirring for about 3-5 minutes. Add the mint, turn a few times and add the cream and season generously with pepper.
5. Cook at a simmer for a few minutes until the pasta is done. If the sauce gets too thick take it off the heat. Taste and adjust for seasoning.
6. Reserve a cup of pasta water and drain the pasta. Toss with the sauce add parmesan and pasta water a tablespoon as a time as is needed.



Tags: Food Porn, Italian, Pasta, Pasta Recipe, Comfort Food, Vegetarian

Quick Soba Noodle Salad

The request last night from J was for something healthy. Out the door went my fantasies of comforting risottos and carbonaras and in flew this. I whipped this up inspired by a version from Bobby Flay and served it with a piece of seared salmon on top. It was really nice and I used actual soba noodles this time which I thought really was quite superior to the whole wheat spaghetti of last week’s post. Whole wheat pasta quality varies so much and is so susceptible to screwing up when cooking.

I am still getting over this nasty bug and working really long hours which isn’t helping so this was all the energy I could muster after my 11 hour day. I am hoping this evening will lead to something more comforting, perhaps something in a cream sauce.


Quick Soba Noodle Salad (serves 4)

1 package soba noodles, cooked, and rinsed under cold water
1 lime juiced
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon olive oil
1 clove garlic, grated or minced
1 thumb-sized ginger, grated
salt and pepper
1 head broccoli, blanched
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
3 scallions thinly sliced
sesame seeds , for garnish

1. Whisk together lime juice, soy sauce, oils, garlic and ginger and toss with noodles and veggies.
3. Toss with and garnish with scallions and sesame seeds.


Tags: Food Porn, Asian, Pasta, Pasta Recipe, Healthy Recipe, Vegetarian

Soba Noodle Bowl

So, my plans went kahplooey when I woke up at 3:30am on Friday morning with a fever, killer headache and sore throat. Blech. So instead I have spent the weekend on the couch re-watching season 7 of Buffy, working and generally feeling pathetic. I was only just able to get the energy together to walk down to the corner store and pick up a zucchini and a container of chicken stock to whip up this soup. I have made it once before and it is a winner - it is one of Rachael Ray's make your own take out recipes. You can find the recipe here.

Rigatoni with Leeks and Cannelini Beans

So last night I threw together this pasta with some leeks from my organic box. I had been thinking about it all day inspired by this Marcella Hazan recipe I found on Chowhound, and when it all came together it was worth the wait, I was amazed how well it turned out. Don't be deterred by the simplicity of the leeks. They develop a really rich creamy flavour when they are cooked this way, and I am starting to have leek-based risotto fantasies which I will indulge in soon.

This is also my second time participating in Ruth's Presto Pasta nights. Since I make pasta all the time (evidenced by the overwhelming amount of pasta recipes) it is amazing that I have only managed to get my act together twice! Shameful.

I am away this weekend having a bit of a girls weekend, since it is supposed to rain the plan is to sew, compare and contrast Buffy and Veronica and drink and eat far too much. See you on Monday!


Rigatoni with Leeks and Cannelini Beans (serves 4-6)

3 leeks, trimmed, washed and cut into 1/4" rounds or half moons
1 tablespoon olive oil
2 tablespoons butter
3 cloves garlic, peeled
salt
1 cup cream
freshly ground pepper
1/2C-1C chicken stock
1 can cannelini beans, drained and rinsed
Parmesan, freshly grated

1. Make sure you throughly wash the leeks and drain but don't dry. Add oil and butter to a large casserole or skillet over medium heat. Add garlic cloves and cook until they turn a very light brown on both sides. Remove and discard.
2. Add leeks to the pot and sprinkle them with salt. Cook, stirring occasionally until they are very soft and almost creamy, about 45 minutes. If they get to dry add water a few tablespoons at a time.
3. When the leeks are very soft turn up the heat and allow the leeks to lightly brown. Add the cream and a generous helping of freshly ground pepper, reduce it over medium high heat for a few minutes.
4. Add the chicken stock and bring up to a simmer, add the cannelini beans and cook for 3-4 minutes. Season to taste and add the pasta and toss with the fresh Parmesan.


Tags: Food Porn, Italian, Pasta, Pasta Recipe, Italian Recipe, Vegetarian

Raspberry Tartlets with Zabaglione

Mayonnaise, hollandaise, lemon curd, creme brulee and chocolate mousse are all reasons why I should've tried Zabaglione sonner! I mean seriously, I have yet to meet an egg yolk based dish I didn't like. Don't tell, but sometimes when I make myself nice runny fried eggs I don't even eat the egg white. I mean who needs it? The yolks have such a fabulous richness. Well if you like egg yolks like I do, try to make Zabaglione. It is an Italian desert which at it's simplest is egg yolks sugar and booze - a Marsala or a brandy. I discovered it's merits when I made one for the tiramisu. So when the raspberries arrived in our organic box it was like it was meant to be. I had some pastry dough in the freezer and this is how it all came together. If you don't have any pastry I think this would be nice just served with the berries directly too.

Raspberries are one of my favorite berries. I think if I had to choose one berry for life it would be the blackberry, but the raspberry would be a very close second and when they are perfectly ripe like today it is hard to imagine anything better. I would grow them in my garden, but they didn't make the cut this year - mostly because they need more sun then I have and I know the deer would eat them right up unless I fenced them in.

Since this is my entry to this week's Weekend Herb Blogging hosted by Astrid from Paulchen's Food Blog, I did a bit of research on the raspberry and learned that it isn't even a berry. It is funny what you find out when you google something you have always taken for granted. In fact I also discovered that I live in the same metropolitan area as Canada's raspberry capital(Abbotsford). I also learned that their season is naturally all summer long but whenever we grew them as a kid they usually only lasted the first few weeks of June before they were exhausted from the heat.

Raspberry Tartlets with Zabaglione
(serves 6)
pastry dough shaped into muffin cups and baked
~30 raspberries
3 egg yolks
1T sugar
1t Italian Brandy

1. When the shells are cool enough to handle arrange a handful or raspberries in each one and set aside.
2. Prepare a double boiler. Off the heat whisk together the yolks and sugar. Put over the heat and start whisking, meanwhile add the brandy. Continue whisking over the double boiler until thick and frothy. Beware of the egg scrambling because the heat is too high.
3. With a spatula spoon some on each tart and serve garnished with mint. (I fully forgot the mint because I was too eager to dig in.)

Tags: Food Porn, Italian, Dessert, Italian Recipe, Raspberry, Pastry

Tiramisu

I love tiramisu... love love love it. Coffee, cheese, booze and chocolate what isn't to like? I admit, if you are skeptical there was once a time when I was too. It used to be on every menu, which led to a lot of bad, soggy versions of it - what turned me around was having it in Florence. That's always the way, if you have a great version of something it helps you appreciate the sub par ones.


However, this is the first time I have ever tried to make it before - something I have wanted to do for awhile. When getting ready for the task I thought I would google, and you know see what it is all about. I came across the site Heavely Tiramisu - a site wholey dedicated to the one dish. It is quite an entertaining read, though I must say it certainly puts my obsession in perspective. What I quickly discovered was that the basic recipe was really consistent, however the variation is huge. If you compare it to a lasagna that means the lady fingers are the noodles, the coffee and liquor are the sauce and the marscarpone is the cheese. But is there a bechamel? Should it be a meat sauce? Do you add spinach?

Because of the variation I figured that it didn't really matter where I started since it would just mean tweaking in a different direction to get to the taste I would want. I used the recipe in my Maroi Batali book Molto Italiano. The recipe is also available on Food Network's website here.

It turned out that my friend who was coming over didn't like Brandy so we made half of it with Brandy, and half with Coffee liqueur. As it turned out though we all liked the Coffee Liqueur side more. The general criticism was that it needed more chocolate and more coffee to balance with the Brandy. I guess I will just have to make it again. Although would you believe one tub of marscarpone (~500g) is $15!!! This picture is the day after by the way, so it truly doesn't do it justice.

Tags: Food Porn, Italian, Dessert, Italian Recipe

Vegetable Pilaf with Parsley and Walnuts

Rice pilaf's are quick to make, cheap and really tasty, I can't believe this is the first time I have ever made one. It is also a great way to use up the dregs in the vegetable drawer. Like a frittata or a casserole a pilaf is a flexible dish that lends itself to loads of different things. I have been meaning to make Spanish Rice for awhile and the success of this will defintley encourage me even more. Another great variation on this method is Coconut Rice.

Vegetable Pilaf with Parsley and Walnuts (serves 4)

1 small onion, small dice
1 tablespoon olive oil
2 tablespoons butter
1 stalk celery, diced
2 small carrots, diced
½ green pepper, diced
1 tomato, de-seeded and diced
¼ cup fresh peas, shelled
1 cup basmati rice
2 cups chicken stock
salt and pepper
⅛ cup toasted walnuts
¼ cup parsley, chopped

1. Sweat the onion in the butter and oil over medium low heat until it begins to become translucent - about 3 minutes. add the carrot and celery and continue for another 2 minutes.
2. Add the rice and salt and pepper. If you are using bought stock go easy on the salt. Toast the rice for 3 minutes stirring regularly. Add the pepper, peas and tomato and stir together to heat then add the chicken stock.
3. Bring to a boil, cover, turn down to low and cook for 15 minutes.
4. Fluff with a fork, taste for seasoning and done-ness. Stir in walnuts and parsley and serve.

Tags: Recipes, Rice Recipes Cooking

Facelift

I finally did it, months and months later then planned, I have changed the look of my blog! I have been wanting to do this for a really long time for several reasons. I wanted to get rid of the old template, do something a little more unique and add another column. So after several attempts at Photoshop tutorials I designed the header and let my colour scheme follow the original picture.

It is still in flux so please tell me what you think. I need to walk away from it for a little while and see it with fresh eyes you know? Look and Feel really isn't something I am good at. I can take a computer apart and put it back together screw by screw but when it comes to making things pretty... well.... I am not blessed with such talents.

Seared Scallops with Ginger Cilantro Cream Sauce

There is a reason I am not a doctor, or a firefighter or an air traffic controller, because in a high stress situation I have been known to panic. Take my teeny weeny grease fire the other night. I put olive oil into a pan that was a little too hot and it promptly burst into flames. So what did I do? Screamed, held the pan away from everything in the house, screamed again, blew on it, and screamed once more until J, who is thankfully armed with good sense covered it for me. Whew. His reaction? Once the laughter had subsided of course, "You know if you are going to continue cooking you will need to learn to deal with fire." Seriously.

Luckily for me this happened at a convenient time in my meal preparation and nothing was ruined - in fact dinner turned out quite successful. It was my first time cooking large sea scallops and I was determined to pan sear them with the help Helen from Beyond Salmon's recent post on searing scallops. They turned out quite well although I ended up using a non-stick pan on just under medium on my stove. They were also so large that next time I would cook them a little longer (less then 5 scallops per pound). I have in the past learned that on my stove, if a recipe says medium, try medium low. I guess I learned that again during this recipe.

The sauce comes from an epicurious recipe which I highly recommend, I tweaked the proportions a bit to use less ginger and green onion and more cilantro, I also used white mushrooms rather then shitake, again thats all I could find. The recipe for the sauce is here - I would definitely try it again with tuna or even chicken.

Tom Yum Gung (Shrimp in Hot Lime Broth)

I have been overly tired and I have had a bit of a tickle in my throat the last few days so it was time to yank some of my hearty meat broth from the depths of the freezer and put it to work. I think the reason I am so tired is because of work so I wasn't ready to make much effort. However I still have a ton of lemongrass and lime leaves in the fridge so I dug out a recipe I had copied down from Hot, Sour, Salty, Sweet: A Culinary Journery through SouthEast Asia. As usual I made a few changes. The biggest being substituting brown mushrooms for oyster mushrooms since that was what was available. The outcome was lovely, spicy and wholesome, I feel better already.

Since I have managed to make it into Weekend Herb Blogging two weeks in a row I might as well continue the streak and feature lemongrass. In fact it is of the most interesting things I am determined to grow in my new little garden. I figure that it is fragrant enough that the deer will ignore it and also apparently you can get a stalk you picked up from the grocery store to sprout and then just plant it, neat huh? I am determined to do this as soon as I come across some that aren't super dried out, plus it is a perennial so once I get it going it should keep coming back. This isn't the first time I have posted about lemongrass, I have posted how to use it here.

This week's host of Weekend Herb Blogging is Rachel from Rachel's Bite. I have just checked out her blog for the first time and she was just up in Vancouver! It sounds like she had a great time here and in Victoria even if she did suffer through a meal at Moxies. I also found her experience with King's crab legs amusing (she discovered that you can't actually eat them fresh) since I personally don't find them to be anything special and would way rather have Dungeness crab then King crab any day - plus you can get them very fresh.

Tom Yum Gung (Shrimp in Hot Lime Broth) (serves 2)

4C homemade chicken or light meat broth
2 stalks lemongrass, trimmed and smashed flat
3 lime leaves
1 dried red thai chile
a dozen brown mushrooms, cleaned and coarsely chopped
200g raw shrimp, deveined and peeled
1/2 lime, juiced
2-3T Thai fish sauce

1. Put broth and lemongrass in a medium pot and bring to a boil. Add the lime leaves and chile and bring back to a boil, allow to cook for 3 minutes. Add the mushrooms and bring back to a boil cooking for 1 minute. Then add the shrimp cook for 1-2 minutes or until the shrimp have turned pink.
2. Remove from heat and stir in the lime juice and the fish sauce.
3. Taste and adjust as necessary.

Tags: Recipes, Soup Recipes Seafood, Thai Recipes, Blog Events

My Learning Experience - Searing Fish

I have this theory that eating fish makes you smart. Anyone who knows me knows that at any given time I have some theory on the go about eating or drinking. For example in college there was the shots theory (if sugar is what makes you hungover then vodka shots are the way to go, the problem was the losing count thing..), the garlic root theory (that the root inside a piece of garlic was causing my indigestion) and about a zillion other allergy related theories. I think this one has merit though, plus if fish makes you smart and wine makes you stupid then as long as I balance them out I end up where I started!

So with all the fabulous things in season right now I have been trying to be more proactive about trying new seafood and cooking it myself. I have been paying lots of attention to Helen at Beyond Salmon's site and she has pretty much taught me all I know about this technique, so she gets all the credit and hopefully I won't shame her by giving out bad advice.

How-to Sear Fish:
In order to get that beautiful restaurant sear you don't need to flour your fish. Simply pat both sides dry and salt and pepper it. Heat a non-stick skillet over medium heat, when it is hot add a healthy pat of butter and when that starts to bubble add the fish serving side down (skin down if it has any). Allow to cook until brown and crispy about 3-4 minutes. Flip the fish and cook for another minute minimum. The rule of thumb is not more than 8 minutes per inch of thickness.

Depending on the fish and your taste your cooking time will vary. For me most fish should be medium rare to medium depending on the fish.


I have in the last week cooked an arctic char fillet, a halibut steak and my biggest success that even J gobbled up was the sable. One thing that you do not want to do is to use a pan where the fish is likely to stick - Helen has had success with cast iron as well as the non-stick but I have only tried out the non-stick. Also try not to fuss too much, go ahead and check the browning but there shouldn't be any reason to flip it more then once. If you want to check for done-ness by seeing if it flakes go right ahead.

The Sable:


Here is the arctic char, and my lemon caper pan sauce, but it is still under development:



Tags: Cook, Cooking Techniques Seafood, Fish

The Foodie Blogroll

I have just joined the Foodie Blogroll started by Jenn the Leftover Queen. I had a bunch of fun on Friday perusing a bunch of the blogs, and activity I am sure I will do more then once so go ahead and check out the bottom right hand. She has also begun a new blog event the Royal Foodie Joust, and I have already decided what I am going to make for it. Even if she does call herself the queen.

Presto Pasta

It is too bad that Presto Pasta night doesn't mean that I can snap my fingers like Willow and have a meal on the table. However, that is certainly what I was going for with tonights dinner, and my first ever contribution to Ruth from Once Upon A Feast's event Presto Pasta. Such a great name. I am hoping that this entry doesn't shame me too much as this was a bit of a rush job, work is a little all consuming at the moment.

I had a phone conference at 7, so I threw the sauce together and left it at a simmer (with dutiful J giving it the occasional stir) while I got on the phone and did work stuff for 45 minutes. This is literally what was in the pantry and fridge and it came together. It isn't my best creation, and after tasting it I instantly realized what it was missing - anchovies! I even had some too, so next time I really must think it through more ahead of time. That said it is certainly easy, simple, and what was for dinner tonight. Plus the bottle of wine which the recipe was begging me to open certainly helped.

I chopped up 2 small onions and added them to a large dutch oven over low-medium heat along with 3 tablespoons of olive oil. After letting it sweat for a couple of minutes I added three diced stalks of celery and 2 diced carrots and let them sweat for a few more minutes before adding about a dozen mushrooms which I had copped to varying sizes, some pretty fine and some in a rough chop. I added some thyme springs and a good healthy amount of salt and pepper. When the mushrooms had started to develop a bit I added a half glass of white wine and allowed it to more or a less boil off. Then I added a can of whole Italian tomatoes, stirred and walked away. When I was ready to eat I boiled some pasta, remove the thyme sprigs and tossed it with some Parmesan - very much a comfort speed meal. (The pasta in the picture is orrechiette by the way.)


Technorati Tags: Cook, Pasta Recipes, Food Porn, Recipe, Blog Events, Vegetarian Recipes

Korean Flank Steak

If you have never cooked flank steak before you are missing out. It is full of flavour, adaptable to tons of cuisines and is super easy on the pocket book. Excellent for my attempts at Cheap Eats! The downside of it is that it is quite a tough piece of meat that you have to treat properly. Don't overcook it, marinate it properly and slice it against the grain and you will never be displeased. I frequently make a very simple version and serve it with a Red Wine sauce, this is the first time I have ever done something different. I do quite like this marinade and it was really nice over some vermicelli noodles but I think old faithful is still my favorite.

I certainly can't comment on the authentic Korean-ness of this recipe as I am not super familiar with Korean food, though I haven't had any I disliked either. This was inspired from Bonnie Stern's cookbook Heart Smart. I was lucky enough to pick this and a couple of other cookbooks up from a book sale at my my local library, how can you go wrong with 5 cookbooks for $10? I figure as long as you get one good recipe and one good inspiration out of each you are doing damn good. I did this on my indoor cast iron grill as I am currently stuck in the city but I think it would be even better on the BBQ.


Korean Flank Steak: (serves 2-3)

½ lb flank steak
⅛ C soy sauce
2 T sugar
1 lemon, juiced
1 teaspoon sesame oil
2 cloves garlic, minced
¼ teaspoon pepper

1. Remove the silver skin, if any, from the flank steak with a boning knife. Pat steak dry and make gentle slices in the meat (1-2mm) against the grain.
2. Mix together the rest of the ingredients and add them and the steak to a zipoc or marinating container.
3. Marinate for 4-8 hours or overnight.
4. Bring the steak up to room temperature. Remove from the marinade and pat dry.
5. Bring the marinade to a light simmer in a saucepan and preheat your grill to medium heat. Oil your grill.
6. Grill the steak to no more then medium rare, about 3-4 minutes per side for your average flank steak.
7. Allow to rest for 5-10 minutes then slice against the grain and serve with the sauce.

Check out these other Flank Steak recipes I came across from other bloggers: Marinated and Grilled with Caramelized Onions, Italian Flank Steak, Rachael Ray's Korean Flank Steak, and Cuban Flank Steak.

Technorati Tags: Cook, Main Dish, Food Porn, Recipe, Steak Recipes, Cheap Recipes

Black Bean and Corn Salad

Thank god the heatwave has broken, it was all I could handle putting this salad together on Friday after work. By the time I got home I was barely able to bring myself to boil a pot of salted water because I was so hot. I like the hot weather, it's great and all, but when you can't get away from it it can become a little much and we haven't got the A\C installed yet. Plus the summer is supposed to come on slowly so we can acclimatize.

Last week my friend served me a black bean salad and I was really impressed with the flavours in the canned black beans. I am not a huge fan of canned beans when they are the forefront of the dish - with the exception being chickpeas. However her simple salad converted me. Using that salad as inspiration I added green onion, corn and loads of cilantro and cut the balsamic in hers. It is really nice accompaniment to anything barbecued and you can make it ahead, I think it actually takes better the next day but that is just me.

I managed to get it together two weeks in a row for weekend herb blogging, yeay! This week our host is Ulrike from Kuchenlatein. Attempting to read her blog really does show how much I learned in my semester of German in University. I am going to be pretty hard pressed to find something new about cilantro I think. It is such a frequent feature of the WHB events it may as well host one weekend. Actually come to think of it, cilantro would be a great name for a pet - that would really show respect wouldn't it? In my search for new facts I came across some historical facts about cilantro\coriander - did you know they think it has been used in cooking for over 5000 years? References to it have been found in ancient Sanskrit writings and the seeds were placed in Egyptian tombs. I guess it isn't just us bloggers who are mad about it huh?

Black Bean and Corn Salad
(serves 4)

1 can black beans, rinsed and drained
1 cob corn, shucked
1 large handful fresh cilantro, finely chopped
1 green onions, finely sliced
3 inches of English cucumber, cut in quarters lengthwise then thinly sliced
1 lemon or lime, juiced
½ teaspoon chili powder
salt and pepper

1. In a pot of boiling salted water cook the corn for 3 minutes. Drain and run under cold water until cool. Run a sharp knife along the side of the corn to take off the kernels.
2. Toss the corn kernels, cucumber, beans, cilantro and green onions in a salad bowl. Add the citrus juice chili powder and a healthy amount of freshly ground pepper and salt. Taste and adjust accordingly.

Technorati Tags: Cook, Side Dish, Food Porn, Recipe, Salad Recipes, Vegetarian Recipes

New Potato Packets with Parsley and Onions

The title of this post leaves little to the imagination. The idea behind this is to literally wrap up a bunch of potatoes in some aluminum foil and stick them on the bbq so they cook, no fuss no muss, with other things. You could probably do this quite well in a grill tray but then they would fry and not steam and you would have a slightly different result. Plus I am grill tray-less so aluminum foil was the way to go. Any grill experts out there I am certainly welcoming your advice as this was purely my creation, method and all. The extremely informal recipe is below.


New Potato Packets with Parsley and Onions

In a large bowl big enough to hold all the potatoes add a few teaspoons of Dijon then several healthy grinds of pepper and a large pinch of salt per person. Add a few good glugs of olive oil slowly while whisking it to form an emulsion. Take enough new potatoes to feed your group and chop the big ones in half or thirds so they are all about the same size. Add a sliced onion to the mix. Toss the onions and potatoes with the dressing. Wash, dry and chop a good handful of parsley and throw that on as well. Toss the bowl around to get a little bit of all the spices on all the potatoes. Get yourself several big pieces of aluminum foil and make a star (i.e. Lay one down, lay the next down perpendicular to it and then another piece to fill the two gaps). This is probably overkill but you know you won't get any leaks. Gently pour the potato mixture onto the middle of our star and gather the aluminum foil at the top. Close, scrunching flat enough to fit in your bbq. Grill it for 30-40 minutes while you are cooking other things. Don't forget to be careful when you open it up as there will be steam, toss onto a serving dish and away you go. If you are lucky enough to have leftovers, try frying them up with breakfast.

Technorati Tags: Cook, Side Dish, Food Porn, Recipe, Grill, Potatoes