Category Archives: Potato

Chile Braised Short Ribs



It’s no secret that The Hubs and I like short ribs, heck, we had them at our wedding (bless you Primizie, bless you) and when I see a recipe for them I have to make it, it’s like an itch I gotta scratch!

With that, I just had to make these Chile Braised Short Ribs from Bon Appetit because of our aforementioned love of short ribs and because I randomly had a ton of dried New Mexico chiles in our pantry. What an odd thing to have a lot of huh? I was worried that this dish was going to be too spicy for my gentle husband, who loves spice but let’s just say it doesn’t love him back. Actually, the weren’t spicy at all but instead had a great smoke flavor and they were perfect in the falling off the bone department that all great short rib dishes require. We also loved the addition of the fingerling potatoes, carrots and the salty olives. I served this over some braised collard greens since it is my goal for us to eat a leafy green each day. We will be healthy damnit!

I would recommend this for people who have been around the short rib block a few times and want to try a new avenue of short rib deliciousness – you won’t be disappointed, trust me!

“A David Favorite”


These are three words I love hearing during or after a meal from my adorable husband David. One of the many things I loved about him right off the bat was his love and appreciation of food which was very important to me when I was looking for “the one”.  I love exploring new foods, restaurants, wines and cocktails and David is always right there with me having the same great time. What I’m even more excited about is that we get to pass this love and appreciation for food on to our daughter (10 more weeks if you can believe it!). I can’t wait to share baking tips with her, or the right way to balance a dish, or heck, how to enjoy a good ol’ slab of chicken fry.

I know it’s been a while since I posted, and in between being insanely busy with The Pie Society (check it out! to getting ready for baby, it’s been a whirlwind past few months. Who knew that preparing for a thing so small could be so much work? Between appointments, getting the house ready, hospital details, I feel a bit like I’m getting off a Tilt-A-Whirl sometimes. Any advice from marathon moms out there?

Back to food! We had a lot of these “A David Favorite” moments going on in the house when I did have time to cook and let me just say, all of these are Emily favorites too. What I appreciated about all of them was they were fast, easy-to-follow, and very, very tasty. If I had to pick a favorite, it would probably be the Summer Beef-and-Rice Casserole from Everyday Food. We had leftovers for days and it kept getting better and better each day. Here’s our round-up of all of them and next up, my new favorite restaurant in Austin!

Everyday Food’s Summer Beef-and-Rice Casserole: YUM with amazing leftovers for days or an hour if you are pregnant.

Everyday Food’s Gnochhi with Quick Meat Sauce: Fast and easy. I used pre-made gnocchi from Whole Foods Market because they do amazing with those little potato pillows and that meat sauce is fantastico! Look it’s a demo video!

Bon Appetit’s Kerla-Style Beef Stew: reserve this for a night when it gets a little chilly and enjoy with some buttery toasty bread. You’ll thank me later. Oohh this was a stunner!

Cooking Light’s Crisp Chicken Marina: This felt like a fun spin on chicken Parmesan that was healthy to boot. I stirred in a cup of spinach until it wilted for an additional veggie oomph. You’ll be glad you had leftovers lambs.


Potato Gnocchi with Pastrami Ragu

BLESS this dish, bless, bless, bless.

Best new chefs Rich Torrisi and Mario Carbonne created this Potato Gnocchi with Pastrami Ragu and like an old Italian grandmother, I want kiss both of them on the cheek. I honestly don’t have much to say about this one except make it and snarf it I guess. One thing I did do and that’s because I’m kind of a tired bones panda at times and didn’t feel like making from-scratch gnocchi (I know you won’t judge me for that) I bought the chilled version from Whole Foods Market and followed the directions for perfect pillowy gnocchi. This made it extra splendid in my eyes  because it was so fast to make after a long night in the kitchen and got me in front of the TV quicker to geek out of over So You Think You Can Dance. Yes, I used to be a dancer (obviously not the caliber of those lovely ladies and gents) and lurve that show. I know, I’m a serious nerd. Don’t even get me started on Star Trek, comic books or Star Wars. Reason #4,567 why David and I are such a good match. Oh and speaking of, this is a David favorite and I remember that because he said it about 10 times; 8 while eating it and twice while getting seconds. If that doesn’t compel you I don’t know what will.

Truffled Pommes Anna

I love making dishes where you have people asking you for the recipe over and over again. This, my friends, was one of them. We went to a friends cookout last night and I thought I would test this for our upcoming Friendsgiving celebration to see if it was delicious as it sounded. Yes, and then some.

This was unbelievably easy to make especially when you have a mandolin (thank you Leigh and Raul!) to shave the potatoes on. I think I won the Darwin award however, because as I was testing the mandolin with a potato, I sliced my pinky on the blade. WOW. Yeah, don’t do that. I’m typing like a five year old right now and it took quite a chunk out of my poor finger…I so smart. After sanitizing and Neosporin, I got back to work. All you do is layer the potatoes with salt, thyme and truffle oil. So easy, so delicious and a real crowd pleaser. YUM! Bless you Cooking Light, bless you.


Truffled Pommes Anna (Photo by Charles Masters)


So lambs, I did cook this week but nothing really tickled our tongues like last week. We did have one great success with these Truffled Roasted Potatoes, which were outstanding, knock-out, five stars, high-five giving potatoes. Otherwise, I’ll keep trying this week and next. It’s going to be a little quiet the next few days since it’s David’s birthday weekend and that means, food, friends and birthday outings! Happy birthday honey! Xoxo.

Truffled Roasted Potatoes or Crack Potatoes (Photo by Grant Cornett)



Top Chef

I adore Richard Blais and don’t get me wrong, I’m so happy he won Top Chef All-Stars, and yes I might have had something in my eye when he won…sniffle! However, Chef Tre Wilcox is now Top Chef (besides me…hahhhahahahaha, I made a funny) in this house with his Spice-Rubbed Chicken Thighs.  Bless. Wow this was phenomenal and has earned a spot as an Emily and David favorite. Yep, I don’t need to say much else do I?

The recipe is a little bit of work with a long recipe list but it works. I think if you served this at a dinner party you might get fist bumps and hugs. The sauce on this is sweet, tangy with just a hint of spice. And with it smothered all over the chicken thighs with their awesome rub..bless.

Spice-Rubbed Chicken Thighs...from Heaven (Photo by Fredrika Stjärne)

David made this killer side of Roasted Fingerling Potatoes with Chive Pesto from Bon Appetit. This complemented the chicken dish quite well with both using chive and parsley. YUMMY David! So we didn’t have to wait, we roasted the potatoes at the 325 degree temperature that the chicken recipe called for but just for a bit longer. Easy, breezy lambs!

Roasted Fingerling Potatoes with Chive Pesto (Photo by Ditte Isager)





Prince Charming David Giving the FriendsEaster Toast!

Every year there is an annual event amongst the friends called FriendsEaster. A time to get together to eat great food, drink good wine and most importantly be amongst amazing friends. I experienced my first one last year at our friends Carrie and Justin’s casa. Since they just got married (congrats lambs!) holding it at their house was not very ideal so we decided to hold it at Casa Kealey instead. I have to admit I was a little nervous given that’s a three-year tradition and I wanted to ensure the entree (the hosts’ responsibility) was delicious. Thank goodness the cover of Saveur looked amazing with this simple lamb and potatoes dish or as it’s traditionally called, Cosciotto di Agnello con Patate. I couldn’t say that if my life depended on it.

Cosciotto di Agnello con Patate (Photo by Todd Coleman)

Given that we had a lot of cleaning up to do in the house, I was more than grateful that I chose a very easy lamb dish to prepare. Make the delicious, herbacious, spicy paste, schmear it on the lambs (we had two legs) peel and cut some potatoes and you are good to go for a few hours! The lamb came out perfectly cooked but I did have to roast the potatoes in the rendered fat (here’s your drool cup) for a bit longer than what the recipe called for; about 30 more minutes. I got some great reviews all around! One of our friends mentioned she was not a fan of lamb but gave this a try and she really liked it! YAY! This would be beautiful for an Easter dinner and if you’ve got four or five other dishes to make – I can guarantee it will be a stunner without a ton of work.

I also made these delectable  Dry-Cured Olives with Rosemary and Orange for a quick appetizer option. Once again, simple, delicious and quick. I’m actually eating the leftover olives right now and they are still yummy. I could see these being beautiful in a simple Salad Nicoise as well.

Dry-Cured Olives with Rosemary and Orange (Photo by Landon Nordeman)

Not surprisingly, everyone brought their A-game with the food. We had roasted asparagus; broccoli and bacon salad; roasted jalapenos stuffed with bacon and cream cheese; stuffed avocados; a delicious salmon, cream cheese and caper spread; spinach and artichoke dip; buttermilk pie – one of my favorites –  from The Pie Society and lots of great wine including my new love (it’s $14!!!!) called Gundlach Bundschu. You can get it Whole Foods Market right now. In fact you should do it now, because if I’m near there today I’m going to buy the whole lot.

Here are some pics of us from what turned out to be a lovely FriendsEaster.

The Pie Society's Buttermilk Pie



Channeling my inner Martha...
The FriendsEaster Crew



Oh, hello there! So nice to see you! I know it’s been a while since I’ve posted, but my cooking has kind of fallen off the map due to home renovation (we are thisclose lambs) and the launching of The Pie Society. As soon as I get my kitchen back to optimal operating standards I’ll start testing and tasting recipes again – scout’s honor.

I have had a little time to try some pretty good recipes including this Pan- Seared Strip Steak and Warm Potato Salad with Ramps and Bacon from Cooking Light; they both were amazing! Tonight I’m trying their Slow-Roasted Tomato Pasta. I can’t wait for a gentle night in with David and then back to work on cabinets, floors and more!



Pan-Seared Strip Steak (Photo by Charles Masters)


P.S. Be sure to “like” Cooking Inside the Lines on Facebook and if you dig pies, you can “like” The Pie Society too!

The Anniversary Dinner

January 15, 2010 will be on of my favorite days of all time because it’s the day that David walked into my life. Neither of us were looking for any sort of potential partner, in fact I was against the idea before I met David, but then a mutual friend saw the potential and introduced us immediately. For the next few hours, we sat and talked and talked, something we are still very good at by the way. I owe our dear friend a lot for making the introduction and now one year later here we are. Just goes to show that life can you throw you very amazing curve balls – always embrace them lambs.

Beef Short Ribs with Red Wine Gravy and Swiss Chard (Photo by Craig Cutler)

It has been rainy, cold and just icky here in Austin the past week and on our anniversary day it was, wait for it, cold and rainy. Instead of going out to dinner we decided to stay in and make it ourselves. I chose this Braised Beef Short Ribs with Red Wine Gravy and Swiss Chard, Potato Gratin with Bacon and Thyme and Citrus Pudding with Whipped Topping. Over achiever much? I didn’t care, it was so worth it.

Potato Gratin with Bacon and Thyme (Photo by Mark Thomas)

I’ve made the Beef Short Ribs before so I knew this would be a huge win with David. I still don’t have a food mill but ran the sauce through the food processor and reheated as necessary. The potato gratin was creamy, bacony and so full of delicious flavor; a perfect complement to the ribs. After the ribs, chard and potatoes the pudding was a delightful, bright and not-too-sweet ending to a perfect anniversary meal. Paired with a 2002 Silver Oak Cab? Perfection all around and David loved all of it.

Citrus Pudding with Whipped Cream (Photo by Anna Williams)

Even if it’s not a special occasion this meal would be a great Sunday night supper or something to impress guests at a dinner party. One year down and hopefully many, many more to go right David? :)


YAY I finally made duxelles! I don’t know why I thought this was so cool but I’ve had duxelles in a variety of ways, especially in soups and on toasts. I love that Cooking Light included them in their 3 Little Secrets of Big Flavors section that also includes chicken glace and shrimp butter. These three are French culinary tricks, or astuces, to add depth of flavor to a dish.   Duxelles are super savory and are an awesome little additon to a variety of dishes due to their herbacious and mushroom (read: earthtastic) flavor.

I chose the Artic Char with Duxelles and Leeks because it sounded amazing and I thought it would be fitting since we have an Artic blast hitting Austin right now. Why not celebrate artic cold temperatures with Artic something or other? I went to Whole Foods Market and alas they do not carry Artic Char. Turns out their purveyor couldn’t meet their Quality Standards requirements. Love it, and thank you Whole Foods for having those standards in the first place. I went with salmon which was a tasty equivalent choice and headed home.

Artic Char with Duxelles and Leeks (Photo by David Prince)

The duxelles were amazingly easy to make and oh so delicious even on their own. I also sauteed some Yukon Gold potatoes in olive oil and dashed with salt and red pepper. I placed the duxelles, potatoes, leeks and salmon in a baking dish at 400 degrees and voila! mes amis, dinner was ready. Oh, I did finish the dish off with a dash of a lemon slice (David sliced it up the fancy way) and some more olive oil.

I vageuly remember eating this because I might have inhaled it. Savory, lucious layers of earthy flavor that all worked beautifully together on the plate.  Amore!

P.S. Did I call Auburn or what? 😉