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I found this recipe for Oven Roasted Hash Brown Cakes in the December 2008 issue of Bon Appetit. There is not much to say about them except that they are excellent, and surprisingly not that unhealthy.

I have made these a couple times now and they are always satisfyingly savory and crispy. I use a mandolin to thinly slice the onions and I use the grater plate from my food processor to grate the potatoes (which by the way is a totally awesome time saver).

Here is the recipe which I have adapted slightly.

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There are very few things that I can do well. If you knew me personally, you’d know I’m not just being modest. Luckily, one of those things happens to be making fresh, homemade, ridiculously delicious, egg noodle pasta. I say so because Sara has quite an affinity for those silky, carbo-stuffed, relationship saving strands of flour and eggs. I have tried MANY, many recipes for egg noodles. A lot of them will tell you to use an extensive amount of fat (egg yolks/oil) in order to achieve a supple final product, worthy of the King’s plate. They also generally require several hours of preparation, rolling, shaping, and drying. Several hours spent drooling over the fresh pasta that’s spread across your counter, dining room table, coffee table, hung from one’s shower curtain, etc. must build quite a high level of anxious desire for dinner. I like to cut all through that BS and just get to the eating. Here is how to do it, on a Tuesday, to perfection, every time.

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Are you bored with chicken? It was my boredom with roasting chickens and an excellent episode of “Good Eats” that got me thinking about making some Cornish game hens. Are you asking yourself, what is a Cornish game hen? Well, you’re in luck.

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This weeks CEiMB is Chicken with Mango Barbecue Sauce and was chosen by Aggie of Aggie’s Kitchen.

I considered skipping out on this one since Nick and I both don’t love mangoes. However, I decided to suck it up and try something I would not normally make. The verdict: We both enjoyed this barbecue sauce. It definitely gives a nice kick to an otherwise boring chicken breast. I made this with chicken tenders and grilled them on the stove top. I served the chicken with oven roasted potatoes and roasted asparagus.

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I am by no means an expert on laminated dough. I have failed previously in feeble attempts to make puff pastry and croissants. Sometimes to the extent that I deserved to be beaten repeatedly with soap bound in a bath towel. The reason I say this is because every joe-blow showoff with a food blog inevitably comes to the point of displaying their mad skillz when it comes to laminated dough for the world to see. Without exception they condescendingly tout, “It is really not all that hard,” or, “don’t believe the hype, YOU can do this at home.” Bastards. Well I am here to tell you the truth, imafoodblog.com readers, laminated dough IS slightly less complicated than, say, finding the area under a curve (wow, was that a Calculus joke?), but certainly more so than making your grandma’s marinara sauce. That said, it is within the realm of possibility, if one follows the recipe and instructions and one is willing to fail horrifically more than once to get the moves down.

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This week’s Tuesdays with Dorie is Blueberry Crumb Cake and was chosen by Sihan of Beffudlement.

There is not too much to say about this cake except that it was super simple to make and downright delicious. I really enjoyed baking this cake because this is the type of baking that is comfortable and relaxing for me. It is stress relief baking at its finest.

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