Salsa Fresca

Recipe Name: Salsa Fresca

Notes: This is a little salsa I made to take to a Memorial Day barbecue.

Servings: Enough for a whole party of people. I used half a red bell pepper and half an orange bell pepper (because that's what I had on hand), but you can use a whole red or orange pepper instead.

Ingredients:

• 3 or 4 tomatoes, diced
• half of a red pepper, diced
• half of an orange pepper, diced
• half of a red onion, finely diced
• 1 cup corn, cut off the cob
• 2 chipotle peppers (I used canned peppers in adobo sauce)
• 1-2 jalapeno peppers
• 1 clove garlic
• 4-5 sprigs of fresh cilantro, minced
• 1-2 Tbs. vegetable oil
• 2 Tbs. lime juice
• black pepper
• salt

Directions: Begin by cutting your corn off the cob (if necessary) and tossing it in a bowl with a tablespoon or two of vegetable oil. Spread the lightly oiled corn on a piece of tinfoil on your broiler pan (or a baking sheet, if you don't have a broiler below the oven). Crack black pepper over the corn and sprinkle it lightly with salt. Place it under the broiler for 10 minutes or so, until it gets lightly browned. Be sure to check on it frequently. Once the corn is cooking, chop the bell peppers, tomatoes, and onion. Finally, mince the leaves of a few sprigs of cilantro. Put these diced veggies and the cilantro in a bowl and set it aside for the time being.
Next, prepare the hot peppers. slice the jalapeno(s) open and remove the seeds and white part in the middle. Most of the pepper's capsaicin is contained in those parts, but this salsa gets most of its kick from chipotles, so these are unnecessary. Mince the green flesh of the jalapenos. To try to reduce their heat, I sauteed the minced jalapenos with the garlic in vegetable oil and then drained off the oil. I'm not sure if this is worth the trouble, but capsaicin is fat-soluble so it seemed like a likely method for getting rid of some of it. Add your minced jalapenos to the rest of the vegetables. Take your two chipotles and puree them in a food processor or blender. I also include a tablespoon or so of the adobo sauce the chipotles are canned in for extra flavor. To this puree, add two tablespoons of lime juice.
Once the corn is done, toss it in with the rest of the vegetables. Make sure that everything is well-mixed. Last, sprinkle the chipotle/lime liquid over the veggies and toss them well to make sure that it is evenly distributed. Get out your tortilla chips or get ready to do some Mexican cooking, because your salsa is now done.

Mom's Pizza

Recipe Name: Mom's Pizza

Notes: Classic and delicious.

Servings: 1 pizza

Ingredients:

• 4 cups sifted flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 tablespoon yeast
• 1 1/3 cup warm water.

Directions: Combine the water and yeast. Add olive oil, salt and flour. Knead 10 minutes. Let rise 2 hours, covered by a damp cloth. Spread on a pizza pan that is greased and sprinkled lightly with corn meal. Prick with a fork. Add sauce, cheese, and toppings. Bake at 400 degrees for 25 minutes.

French Bread

Recipe Name: French Bread

Notes: Another favorite.

Servings: 1 loaf

Ingredients:

• 1 Tbs. yeast
• 1 1/3 cup lukewarm water
• 4 cups flour
• 1 Tbs. sugar
• 2 tsp. salt
• 2 Tbs. water
• 1 egg white
  
• Boiling water for oven

Directions: Grease a cookie sheet and sprinkle it with cornmeal. Dissolve the yeast in water. Add sugar, salt and flour. Knead until not sticky (about 4 or 5 minutes). Let the dough rise until double (about 1/2 hour). Punch the dough down and roll into a long loaf. Make diagonal slashes in the top of the loaf with a knife. Place on the prepared cookie sheet and let rise again until double (another 1/2 hour or so). Make egg white glaze by combining 2 Tbs. water and one egg white. Brush risen bread with egg white glaze and bake at 400 degrees for 30 minutes or until golden brown. Take out and brush again with glaze. Bake about 5 minutes longer.

Bread Sticks

Recipe Name: Bread Sticks

Notes: An old favorite.

Servings: 8

Ingredients:

• 1 1/2 cups warm water
• 1 Tbs. honey
• 1 Tbs. yeast
• 1 Tbs. malted milk powder
• 1 tsp. salt
• 4-4 1/2 cups flour (3 3/4 cups may suffice...)
• 1 egg, beaten
• parmesan cheese, coarse salt, poppy seeds, or sesame seeds

Directions: Pour 1 1/2 cups water in a bowl. Add 1 tablespoon honey and 1 tablespoon yeast. To this mixture add 1 tablespoon malted milk powder and 1 teaspoon salt. Blend in flour with a wooden spoon to form a ball. Divide into 8 equal pieces and roll each until it is 10 to 12 inches in length. Place breadsticks on a greesed baking sheet and brush with beaten egg. Sprinkle with parmesan, poppy seeds, etc. Let breadsticks rise for 10 to 15 minutes (though if you don't have time this is not totally necessary). Bake at 400 degrees for 15 minutes.

Curried Cabbage

Recipe Name: Curried Cabbage

Notes: This is an unusual one, but I was craving curry and had a whole head of cabbage that I needed to eat...

Servings: About 5

Ingredients:

• 1 head of cabbage, shredded
• 1/2 onion, chopped
• 1 cup peas
• 3 Tbs. vegetable oil
• 1 teaspoon crushed red pepper
• 1/2 tsp. mustard seeds
• 1/2 tsp. ginger
• 1/2 tsp. cumin
• 2 bay leaves
• 1 tsp. coriander
• 1/2 tsp. turmeric
• 1 tsp. garam masala
• 2 tsp. salt
• 1 cup water
• 2 Tbs. butter
• 1 Tbs. lemon juice
• 1/2 tsp. sugar

Directions: Heat the vegetable oil in a large pan over a medium flame. Add the onion, red pepper, ginger, mustard, salt, cumin, bay leaf, coriander and turmeric. Turn the heat down to low and stir the spices for about one minute. Add the cabbage, cover the pan and cook over medium-low heat until the cabbage wilts - about 15 minutes. Next add the peas and water and cook for 20 more minutes. Finally, add the butter, garam masala, lemon juice, and sugar and simmer for an additional 10 to 15 minutes. Serve over rice.

Hummus

Recipe Name: Plain and Red Pepper Hummus

Notes: I like this hummus better than most store-bought versions that I've tried. It calls for tahini, which can be found in the ethnic aisle of most supermarkets (there is often some middle eastern food near the asian foods).

Ingredients:

• 2 cans garbanzo beans (chickpeas), drained and rinsed
• 4 cloves garlic
• 1/4 cup lemon juice
• 2/3 cup tahini
• 1 teaspoon salt
• 3 tablespoons olive oil
• 2 tablespoons water
• 2 tablespoons pine nuts
• 1 teaspoon paprika
• 1 red pepper, roasted

Directions: Roast the red pepper by cutting it in half vertically, coring and seeding it, and placing it under the broiler, skin side up, until the skin turns black. Peel the roasted pepper's skin off, chop it into small pieces, and set it aside momentarily. Crush the garlic and pine nuts and mix them with the lemon juice and tahini in a medium bowl. Put this mixture in a food processor or use a hand blender to add the garbanzo beans a little at a time. Blend the mixture until it makes a thick paste. Sprinkle the salt and paprika in and mix thoroughly. Add the water and the olive oil, adjusting the amounts of each to obtain the correct consistency. Divide the hummus into two batches, and blend the roasted red pepper into one half of the mixture. The result is one container of plain hummus and one of red pepper hummus. They are best served fresh and at room temperature, but can be refrigerated for about ten days.

Very Chocolate Cake

Recipe Name: Very Chocolate Cake

Notes: I made this cake for my boss's birthday back in Boston and it turned out overwhelmingly rich, but awesome.

Servings: 12

Ingredients:

For Cake

• 8 ounces dark chocolate or semisweet chocolate
• 2/3 cup butter
• 1 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• a shallow 1/2 cup cake flour
• 1 teaspoon baking powder
• 4 tablespoons of cocoa powder (unsweetened)

For Icing/Garnish

• 3/4 cup whipping cream
• 9 oz. dark or semisweet chocolate
• strawberries

Directions:
Preheat the oven to 325 degrees. Line a cake pan by greasing the pan, then lining it with parchment paper or wax paper, then grease the interior paper surface. This step is a pain, but it is worth it to have perfect cakes with no sticking and no burning. Chop the 8 oz. of bakers chocolate for the cake into small pieces and melt it with the butter in a double boiler or in a pan halfway submerged in a pot of water. Beat the eggs with the sugar. Mix the vanilla extract, flour, cocoa powder and baking powder into the eggs and sugar. Carefully fold the melted chocolate/butter mixture into the main bowl, followed by the sour cream. Once the cake batter is thoroughly mixed, pour it into the cake pan and bake at 325 degrees for 55 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool entirely, and then cut it in half horizontally with a very sharp knife.

While the cake is cooling, make the icing by heating the whipping cream in a sauce pan. Take the cream off of the heat, add the 9 oz. of chocolate (chopped into small pieces), and stir until the chocolate is evenly mixed in and the mixture is smooth. Put a tablespoon of the icing into the refrigerator to cool for 10 minutes - if this sample is too thick, add an additional tablespoon or two of cream to the icing. If it is too thin, add more chocolate. Do not refrigerate the icing before icing the cake as it should be the right consistency at room temperature, but quite thick when refrigerated. Ice the cake, stacking the two layers. Immediately before serving, garnish with fanned strawberries and chocolate curls. This cake is best served at room temperature.

Hannah's Pesto

Recipe Name: Hannah's Pesto

Notes: Pesto may very well be my favorite foodstuff. I've tried a number of recipes and what I've figured out is this: the thing that matters most for pesto is the quality of the ingredients - fresh, aromatic basil leaves, nice parmigiano-reggiano, and really fresh garlic. The other thing I've decided is that recipes that call for a measured amount of salt are very very bad - balancing the taste of the pesto is best done by adjusting the proportions of basil, pine nuts, and cheese - salt and pepper can be used to fine tune the final product, but adding 1/2 teaspoon of salt will just make your pesto too salty to taste the more subtle flavors.

Servings: Depends on what you intend to use the pesto for... Makes about 1 to 1.5 cups of pesto

Ingredients:

• 3 or 4 cloves garlic
• 1/2 cup pine nuts
• 3 cups of loosely packed fresh basil leaves
• 1/3 cup coarsely grated parmigiano-reggiano
• 3 tablespoons to 1/3 cup olive oil (depending on what you intend to use the pesto for and how thick you like it - I personally use the olive oil sparingly)
• black pepper (and salt, if you like) to taste

Directions:
I begin by crushing the garlic and pine nuts in a garlic twist. If you are using a food processor or hand blender this isn't really necessary. Put the garlic, pine nuts, and cheese in a small bowl or food processor. Using a hand blender or food processor, pulse to turn these ingredients into a paste-like substance. Add the basil leaves a few at a time and continue pulsing the blender or food processor until the basil is chopped and the mixture is uniformly bright green. Continue until all of the basil leaves have been added. To turn this thick pesto base into a sauce, add olive oil, beginning with 3 tablespoons and adding 1 tablespoon at a time until you reach the consistency you prefer. Take a taste of the pesto once the oil is well mixed in, and add black pepper and salt to taste. Mix thoroughly and you're done. I keep pesto in a small tupperware container in the fridge for about a week. Pesto also freezes well, so you can make some while fresh basil is plentiful and freeze it for later use.

Notes from Hannah

Hi everyone.

Sorry I have been so bad at updating recipes. I've been spending more time cooking and reading and doing work and less time on the computer lately. I've got a bunch of good new recipes to post: my pesto recipe, homemade hummus, curried cabbage, a more traditional vegetable lasagna, and a better homemade burrito. I was also hoping to put up some of the dutch oven/outdoor cooking recipes and old family favorites that I have on paper or in my email - just to have everything in one place... In other news, I got sick of getting my clothes dirty when I cook (I am moderately messy in the kitchen, I guess) so I made myself a little retro-ish apron. It's a little silly, but it does the job... Anyway, look for new recipes soon.

Categories

Hi everyone,

I just set up a category system for our recipe blog. You'll notice that there is now a list of categories in the right sidebar and each recipe posted can be tagged with as many categories as it fits. To get this all working, I used the delicious2Blogger system created by phydeaux3, which is a really nice and well-documented Blogger hack. Everything is working fine for me, but I'm not exactly sure how the categorization will work for us as a whole, considering that this is a multiple-author blog. The way it is set up uses a separate tagging website for which I have an account and a password - I'm not entirely certain whether the easy post to del.icio.us link will be available to all of the other authors. I will test it out and let you guys know how it works soon.

-Hannah

Lemon Birthday Cookies

Recipe Name: Lemon Birthday Cookies

Notes: I sent these to Jill for her birthday. I had searched for a recipe for lemon cookies everywhere, and didn't find any that were satisfactory, so I took the best parts of a bunch of them and created these cookies. The dough is very soft and batter-like, which worried me at first, but in the end it creates a very light, moist cookie.

Servings: about 3 dozen cookies

Ingredients:

• 1/4 cup shortening
  
• 1/4 cup butter
• 2/3 cup sugar
• 1 egg
  
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon extract
  
• 1 tablespoon water
• 1 3/4 cups flour
• 1/2 teaspoon salt
  
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 3/4 cup confectioners' sugar
• 1 teaspoon unsweetened lemonade mix powder
  

Directions:
Preheat the oven to 350 degrees. Cream together the shortening, butter, sugar, and egg. Then add the lemon juice, lemon extract, and water. In a separate bowl combine the flour, salt, baking soda, and cream of tartar. Sift the powdered ingredients into the creamed ingredients, mixing all thoroughly. Using a spoon or cookie scoop, place one-inch balls of cookie dough on an ungreased cookie sheet. If your cookie sheet has a very dark nonstick coating, be sure to line it with parchment paper before baking. The dough is very soft and sticky, so it is probably best to scoop it right onto the sheet without trying to shape it with your hands. Bake at 350 degrees for about 12 minutes, or until the bottom edges of the cookies begin to turn golden brown, but not the tops. While the cookies are baking, mix the confectioners' sugar and the lemondade powder thoroughly in a small bowl. When the cookies are cool enough to hold their form without crumbling, but are still a little warm, take them off the cookie sheet and toss them in the powdered sugar bowl so they are coated with the powdered sugar/lemonade mixture, and put them on a plate to cool.

Cinco de Mayo Black Bean Dip

Recipe Name: Cinco de Mayo Black Bean Dip

Notes: I tried to make this black bean dip for Cinco de Mayo, but I had some blender difficulties. I just finally got it pureed, and it's pretty good. With the number of chili peppers listed below, this dip ends up being medium hot (i.e. if it were a commercial salsa, it would be labeled "medium"). If you like it hotter, go ahead and add another chili pepper. But if you prefer it mild, you can either cut down the number of chilis or you can substitute a safe amount ground cayenne for the fresh chilis.

Servings: Enough for a whole party full of people!

Ingredients:

• 1 to 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 green chili peppers, very finely chopped
• 3 cloves garlic, crushed
• 1 1/2 tablespoons cumin
• 1 1/2 tablespoons coriander seeds
• 2 tablespoons cider vinegar
• 2 cans black beans
  
• salt and pepper to taste
  

Directions:
Heat the oil in a large frying pan over medium heat, and then add the onions, peppers, chilis and garlic. Saute until the onions are translucent, and then add the coriander and cumin. Stir until everything is well mixed and cook for one more minute. Take the pan off the heat and add the vinegar. Combine the beans and cooked mixture in a blender or food processer and puree everything until it reaches a smooth dip consistency. Add salt and pepper to taste after blending.

Orange Julius

Recipe Name: Orange Julius

Notes: An old favorite.

Servings: 2

Ingredients:

• 6 ounces frozen orange juice concentrate
• 6 ounces water
• 6 ounces milk
• 1/4 cup sugar
• 1 teaspoon vanilla
• 12 ice cubes

Directions:
Add one at a time and blend

Welcome to the Recipe Box!

Hello JDH and ROQ!

Thanks for joining up and contributing to the recipe archive. I am hoping that I'll have a chance to post more recipes after my finals are done for the spring. And I'm trying to figure out a way to tag recipes with a category so that we can sort them (just like your real recipe box would be sorted). In the meantime, thanks for sharing your recipes!

Plain Susan Veggies and Sweet Yams

Recipe Name: Carrots/Turnips/Celery

Notes: I got this recipe from Roger's wife Susan. It's fun to use things like "Turnips" that are otherwise ignored by today's palate.

Servings: Quite a bit, I estimated everything.

Ingredients:

• 4 large Carrots
• 1 Turnip
• 4 stalks Celery
• 3tbs olive oil
• turmeric
• garlic
• salt & pepper to taste

Directions: Grate carrots, turnips and chop the celery in very small pieces. Soak it in cold water for 1-24hrs. Heat the olive oil in a skillet with the garlic and turmeric. Sauté vegetables and add salt and pepper to taste.

Recipe Name: Sweeeeet Yams or Potatoes

Notes: Another successful incorporation of forgotten foods

Servings: 4

Ingredients:

• 2 large yams, or sweet potatoes, which ever looks best
• 2 Tbs olive oil
• 2 cups chicken or vegetable broth

Directions: Without peeling the yams, chop them into large pieces, maybe an inch square. Sauté (on medium) for a while, maybe 20min total, turning them gently to promote even cooking, but not damaging the structure of the yam. When they look like they are either burning, or are falling apart, add the broth. Cover and reduce heat. Cook for 30min-1hour.

Strawberry Rhubarb Cobbler

Recipe Name: Strawberry Rhubarb Cobbler

Notes: I made this little number up when some colleagues came over to my house for a reading group. I wasn't sure it would be successful, but it was a huge hit! Because I don't have a pie plate at the moment, I made this in an eight or nine inch square baking dish. Nobody could figure out what to call it at the time (pie, crumble, tart, cobbler) but the consensus was that it is an extremely successful recipe. I normally hate pies, pastries, and baked fruit desserts, but even I couldn't resist a second serving.

Servings: 8 generous servings

Ingredients:

for the bottom crust

• 1 cup shortening
• 3 shallow cups flour
• 1/4 to 1/2 cup ice cold water
• 1 teaspoon salt

for the filling

• one 16 ounce package of strawberries, washed, de-leafed, and sliced into 1/2 inch pieces
• 1 to 1 1/2 pounds rhubarb (five or six medium sized stalks, I think), washed and chopped into 1/2 inch pieces
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon mace
• 1/4 teaspoon ground clove

for the topping

• 1/2 cup flour
• 1/3 cup packed brown sugar
• 1 teaspoon cinnamon
• 1/2 cup butter, cut into 1" cubes
• 1/2 cup hazelnuts, coarsly chopped

Directions:
Make the bottom crust by mixing the flour and salt, and then cutting in the shortening. The key is to blend by cutting until the flour is well mixed with the shortening, but don't over work it. Then slowly add the icewater, mixing it in the same way until the dough can be formed into a ball, but isn't sticky. Pat the dough into a ball, and roll it out on a lightly floured surface. Drape the pie crust into a square baking pan or pie pan. If using a square pan, make sure that the crust comes at least an inch up the sides of the pan, otherwise it will shrink when baked and the result will be really messy. Trim the excess and put the shell in the refrigerator until the filling is ready.

To make the filling toss the strawberries and rhubarb slices in a large bowl. Combine the flour, sugar, brown sugar, and spices in a small bowl until they are well mixed, and then pour the mixture over the strawberries and rhubarb. Add the vanilla. Toss the filling until the strawberries and rhubarb are evenly coated with sugar and spices, and then pour all of it into the empty crust you made earlier.

Make the topping by mixing the flour, brown sugar, sugar, and cinnamon in a small bowl. Cut in the butter until the flour is all mixed in and the result again looks like a bowl full of small peas. Mix in the hazelnuts until the mixture is even, and sprinkle all of it over the top of the cobbler.

Bake the entire dessert at 375 degrees for about 45 minutes or until the filling begins to bubble and the topping is golden brown.

Black Bean Lasagna

Recipe Name: Black Bean Lasagna

Notes: This is a recipe that April B. shared with me one summer when I was home from college. A nice take on lasagna that is vegetarian but still has a good amount of protein. I often make this recipe using two loaf pans instead of one big lasagna pan, and bake one immediately and put the other in the freezer to be baked later.

Servings: 6

Ingredients:

• two 16 ounce cans of black beans, rinsed, drained, and slilghtly mashed
• 1 cup salsa
• 2 cups spaghetti sauce
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin
• 15 ounces ricotta cheese
• 6 lasagna noodles
• 1/3 cup shredded parmesan
• 1 egg white
• 1/4 cup skim milk
• 1 cup shredded mozzarella
• 1 cup shredded monterey jack

Directions:
Stir beans, salsa, spaghetti sauce, garlic and cumin together in a medium bowl and set aside. In a separate bowl, stir together the ricotta, parmesan, egg white, and milk. Spray a 9 by 13 inch pan with vegetable oil. Spread one cup of the bean mixture in the bottom of the pan. Cover this first layer with a layer of uncooked noodles. Spread half of the remaining bean and sauce mixture over the noodle layer. Then spoon half of the ricotta mixture and half of the shredded cheeses on top. Cover this with another layer of noodles and continue layering the rest of the bean/sauce mixture and the rest of the cheeses. Sprinkle any remaining shredded cheese on top.

Bake at 350 degrees for 30 minutes covered with tinfoil, and then 10 minutes uncovered (I have found that it works better if I give it closer to 15 minutes uncovered). Let the finished lasagna stand for 5 minutes before serving.

Vegetarian Tapas, Part II

Recipe Name: Queso de Cabra

Notes: Another of my favorite tapas recreated as best as I can.

Servings: 4

Ingredients:

• one 4 ounce log of goat cheese
• one can of crushed tomatoes
• 1 small onion, minced
• 2 tablespoons olive oil
• 4 garlic cloves, crushed
• 1/2 teaspoon oregano

Directions:
Heat the olive oil in a medium pan over a medium flame. Add the finely chopped onion and crushed garlic, and saute for a four or five minutes, until the onion is transparent. Add the oregano, and then the tomatoes. Reduce the heat to low, and let it simmer, stirring occasionally, for 20 minutes or so. Then take the sauce off the heat and pour it into a baking dish. place the goat cheese in the center of the baking dish, so it is surrounded by sauce. The sauce-to-cheese ratio should be such that about half of the cheese is submerged and half is not covered by the sauce. Place the baking dish in the center of the oven and bake at 425 degrees for twenty or twenty-five minutes. The cheese will be melty and maybe slightly brown on top when done. Serve directly in the baking dish. Serve with baguette slices.

Vegetarian Tapas, Part I

Recipe Name: Patatas Bravas

Notes: I must admit that many of my cooking inspirations arise through my cravings for tastes I've discovered in restaurants. This week I was craving tapas, in the style of Boston's Tapeo or Cambridge's Dali. So I whipped up decent approximations of some of my favorite little dishes. The first, patatas bravas, is a pretty common Spanish dish. My sauce is a little more "brava" than average, I think, but the spices, etc. can be adjusted to taste.

Servings: 4

Ingredients:

• 5 or 6 medium sized potatoes of any variety that has gold, waxy skin instead of brown, papery skin
• 3 cloves garlic, crushed
• 1/2 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons mayonnaise
• 1 tablespoon white wine vinegar (more to taste if you like a tangy sauce)
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (more to taste if you like a hotter sauce)

Directions:
Bring a medium pot of water to a boil while you wash the potatoes. Then add the potatoes, whole and unpeeled, to the boiling water. Boil the potatoes for about 10 to 15 minutes, until they are still slightly firm, and then rinse them once in cold water.

While the potatoes are cooling, mix the tomato sauce, mayonnaise, vinegar, paprika, cumin, and cayenne in a small bowl. Take a taste and add more vinegar or cayenne to your taste (I like a lot of both). Voila! This is your sauce.

Cut the cooled potatoes into one inch cubes. I usually try to make my potato bits one inch maximum - I like the smaller pieces better! Heat the oil over a medium flame (or medium heat on an electric stove) in a medium-sized pan, and add the garlic. Then saute the potatoes in the oil until they are golden-brown. In my experience there is a fine line between golden brown and cooked all the way through and dark brown and burnt-tasting, so keep an eye on them while they cook. When they are done cooking, remove them from the oily pan and place them on a papertowel-lined plate for a while to soak some of the oil out of them. You can sprinkle them with salt at this point, if you like.

Another, healthier way to cook the potatoes is to rub them with the olive oil and garlic, and roast them on a jellyroll pan in the oven at 400 or 425 degrees for about 20 minutes.

When you're ready to eat, put the potatoes on a plate and drizzle them with the sauce.