These trainwreck-looking potatoes are worth their weight in gold, therefore the name. Fort Knoks Potatoes are parboiled, seasoned, baked, smashed, re-seasoned and baked again. They are way easier to prepare than french fries, but equally as crispy, equally as good. These ugly (as in good-ugly) potatoes are irresistable, even straight from the fridge.
Category Archives: Recipes
Flashback Friday: Edible Chefs´ Hats
I love bread. More than I love most other foods that I love. Bread, at least good bread, is one of the foundations. We had apes, then men and women; afterwards fire, followed by meat-over-the-fire and then I´m quite sure bread.
Brown Food Does Make It, Pt. 1
“Brown shoes don´t make it.” (Frank Zappa)
One of the reasons I am not a great chef is, well, that I haven´t put in the years of hard training and education necessary to become a great chef. Another reason is that I truly, with all my heart, love brown food.
Flashback Fridays: It´s Pork Season. It´s Always Pork Season.
Photos: Geir Egil Bergjord
My first trip to Italy was an eye-opening revelation. I experienced food in a whole new way, without any fancy tricks. One of the first dishes I was served was pork loin stuffed with yellow peppers and spinach, slow roasted in the oven. Here is my version of the same dish, cooked on the grill.
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Please Don´t Let Me Die Eggless
Some people´s worst fear is dying penniless: the kids and grandkids have to pay for their own schooling and it´s all your fault. I don´t really understand this. There is always a convenience store to rob or an old lady´s oversized purse to grab. If you are creative, cash can always be found.
Flashback Fridays: Grilled Quesadillas
Photos: Mette Randem
Quesadillas are simply tortillas (therefore “-dillas”) filled with cheese (therefore “queso”), but there are any number of twists used to “spice up” this wonderful dish. Today´s recipe is a favorite and was on the menu at my first restaurant – thirty years ago this year. We made the quesadillas in the kitchen, but they are even better hot off the grill.
Pappa al Pomodoro does not mean Dad Was A Tomato
Photo: Aina Hole
Some of the greatest dishes ever created 1) didn´t involve a chef, and 2) did involve the amazing combination of a few really good local ingredients, a severe lack of money and the amazing creativity of human beings (usually women).
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Repeat After Me: Potatoes, Rice & Pasta
Do you have or have you earlier in life had small children? If so the following scenario should look vaguely familiar:
Potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, mashed potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, french fries, rice, pasta, potatoes, rice, pasta, potatoes, jasmine rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, lasagna, potatoes, basmati rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, mashed potatoes, rice, pasta, potatoes, more rice, pasta, etc.
Flashback Fridays: Dad´s On Fire!
Photos: Geir Egil Bergjord
Today´s recipe is from my first book about grilling. The Norwegian title is “Far lukter svidd” (Gyldendal, 2002) which roughly translates to “Dad´s on Fire”. For me the title sums up the classic backyard grill seance gone horribly bad. The food world is notorious for its jaw-dropping lack of humor, so I felt obligated to find a title that would allow readers to multi-task: make some good food whilst smiling. Your average culigastronomophile probably won´t get it, but the rest of us do.
Orange is the New Crack
My Dad loved eating breakfast at a diner, and dinner at home, and he loved a small array of southern specialties. One of these was pimento cheese spread.
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