Gridiron Grub: Bacon and Cheddar Potato Skin Gnocchi

As I watch this manic season of the Philadelphia Eagles, I can’t help but feel frustrated. I guess that’s what happens though: some emotions just come standard with football.

Likewise, some foods are standards. Proven through the test of time, they please any crowd that comes along and can just be relied on. For me, one of the greatest examples of this is potato skins.

Every sports bar has them on the menu. They are so decadent with their gooey cheddar, salty bacon and creamy potato that very few people can resist. Here’s my take on potato skins that are just as tasty, but easier to make for a crowd.

Bacon and Cheddar Potato Skin Gnocchi

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10 Things I Learned About Food From a Swiss Grandmother

My recent trip to Switzerland with my boyfriend brought me to his grandmother’s house. In an old farmhouse with a garden, a wood oven, and a ceiling so low that I hit my 6’0″ tall head a few times.

I ate three square meals a day, sitting down at a table. (Can this be real?) When I stumbled down the stairs in the morning, the breakfast table would be set with plates, napkins, silverware, hot tea, milk, yogurt, cheese, fresh-made jam, honey, bread and museli. Did I die and go to heaven? No, I was still alive in Switzerland at a grandmother’s house.

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Top Chef All-Stars Exit Interview: The Finale’s Loser

Will the self-effacing Richard Blais take the crown? Or will bad boy Mike “Jersey Mike” Isabella pull a VCU and score a win for the underdog?

Check out this most un-Top Chef-like, no-tricks battle: cook your best. We chat with both the winner and the loser. Here is the runner-up.

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Two Tastes for Every Bite


One of the best things I’ve eaten anywhere lately is the sweet potato gnocchi at Tulio, an Italian restaurant in Seattle. It is one of those dishes that was just a total surprise — sounds simple, looks simple, then you put one in your mouth and realize it’s a million miles from simple. Every bite of these little pillows had two distinct, equally beautiful tastes and textures: crisp and buttery on the outside, but with a sweet, melt-in-your-mouth middle.

Firmly on my homemade pasta kick, when I got back to New York I emailed Chef Walter Pisano’s press folks to ask if he’d be willing to share the recipe. Apparently he gets this request all the time and was more than happy to oblige.

“I’m surprised he would share his most popular recipe,” remarked the veggie gf. “Why would anyone go to the restaurant if they can just get the recipe for free?”

Well I figured that one out soon enough. Remember that “sounds simple, looks simple” thing? Yeah, turns out they’re not so simple to make. Chef Pisano only has one sous chef who he’ll trust to take charge of these babies, which take, oh, about a full day to make. Of course, being the slacker chef that I am, I glanced at the minimalist ingredient list (sweet potatoes, parm, nutmeg, eggs and flour), ran out to pick up a few SPs and got to work. Or so I thought.

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Feed Us Back: Comments of the Week


– Have you entered the ES/Food Network grilling challenge yet? What are you waiting for? Get your crazy grill tales in now and win a sweet summer grill set.

– Most ESers agree — the President should pardon spicy mustard-lovers. Westcoast: I love mustard. All types, shades, countries of origin — I love it. This Hannity thing is almost as dumb as saying that the reason your titties are all over the Internet is because it was windy and the photos were taken in between the shots you knew were happening.

But Harmony is unconvinced: Dijon or neon yellow, neither do it for me really. I like the hearty, thick brown mustards that have lots of spices.

And NeeNe knows what’s really important:  Subway gives you the option of either yellow or spicy mustard. WWJD? What would Jared do?

As long as we’re OD-ing on mustard, over at Macheesmo, Nick (of homemade ketchup fame) is now making his own homemade mustard. Now that’s patriotic.

– Finally, a huge thank you to all ya’ll who came through big-time to help out with my vegetarian cooking dilemma. After the jump, check out what I ended up making:

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