I need to make time to update this thing a bit more often!  We’re cooking and baking like there’s no tomorrow – and nothing is getting posted!

Shame on me.

I guess the main reason is we’re cooking and baking like there’s no tomorrow. It takes time to sit down and write about food – and baking cookies is so much more fun – especially when one is a lousy typist.

Later today I think I’ll do a cookie column and highlight some of the fun thins we’ve done.  And we have ham from our friend Mike in South Carolina that is hitting the dinner table, tonight.

In the meantime… Victor was in the kitchen last night and what a treat it was! He got a recipe from his friend Roy in Australia for a potato dish baked in muffin tins and it seemed like a natural to go with some Dover sole…

We don’t eat a lot of fish in our house. We both love it but I just never ate a lot of it growing up. My mother wasn’t a fan other than fried shrimp or petrale sole in a restaurant once in a while so it never became a childhood taste memory. Our Catholic non-meat Friday meals were tuna or mac and cheese – homemade – not from a box. I never had a fish stick – still can’t eat them. Fish is always something I have to actually think about buying – and we all know how well I think.

So with some Dover sole thawing and me working a bit late, Victor took over in the kitchen.

The extremely thin pieces of fish went under the broiler with butter and lemon zest for maybe three minutes. It’s a flash-cook, done when the rest of the meal is already plated. But the start of the plate was the potato puff.

They’re like a potato souffle only a lot easier to make.

Potato Puffs

  • 3 cups mashed potatoes
  • 2 eggs
  • 1/3 cup sour cream
  • 1 heaping cup shredded cheddar cheese
  • 3 tbsp grated parmesan
  • 2 tbsp chopped chives or parsley
  • salt and pepper, to taste

Preheat oven to 400°. Lightly butter 8-9 wells of a muffin tin. Whisk the eggs with the sour cream. Stir in cheeses and chives/parsley. Add the potatoes and mix well. Spoon them into the cups filling them to slightly below the top. Bake for 25-35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let cook 5 minutes before removing from pan. Serve with additional sour cream, if desire.



The potatoes came out great. Victor made them in a larger muffin tin and switched out the cheese to an Italian 4-cheese blend. They baked just under 45 minutes. Most excellent.

We shall be doing these, again…

A simple, rockin’ dinner.