Internet recipes

Candice and I cook a lot. If you were born and raised in New Orleans, you love good food and you like to cook, whether you're a man or a woman. Sometimes, no matter what cookbooks you have, you have to scour the internet for additional ideas and here are some that worked out well. Both recipes also made a lot, but cut down nicely. I tend to be the food photographer, so here are a few photogenic things that I've whipped up in the kitchen from recipes found on the internet.

Paprika Home Fries

Recipe from All Recipes
This is a nice one to fix while you're doing lots of things at once, because it'll stop you from moving around the fries in the pan too much. The keys to this dish are Hungarian Sweet Paprika and adding the butter to the potato in stages. The potatoes can absorb almost infinite quantities of butter if you add it all at once and then you'll burn the fries.


Roasted Radishes and Greens

Recipe from Food and Wine
I love bitter greens. We've been picking up the boxes from the Hollygrove Market. It's a CSA-style setup, so you don't get to pick what you get and it takes a bit of creativity to use all that you are given. What the hell are you supposed to do with radishes? We were hunting and hunting around for how to use radishes (other than raw in salad). Candice found this one and I liked it. The bigger radishes were a little on the bitter side, which is fine by me, but Candice thought we could have cut the bitterness with sugar. The small ones were delicious, though. I suppose if you wanted, you could just use the ones that are about the size of your thumb and put the bigger ones in something else. They keys to the dish are SALT (breaks down the radishes and complements the bitterness nicely) and cooking the hell out of the greens once they're put into the pan. If you use the stalks of the greens, don't forget to chop the stalks into small pieces and put them in before the leaves, because they take a bit longer to cook.

UPDATE- Here's the green mashed potatoes before they went in the oven (none after- they were consumed too quickly):