ROSE TYLER'S FANCY CHIPS
image

"What sort of date are you? Come on then, tightwad, chips are on me... we've only got five billion years till the shops close!" Doctor Who, "The End of the World"

As far as companions go, Rose was the one you wanted to hang out with. Pretty unflappable, good sense of humor, and a deep-seated love of chips made her lovable, approachable, and just fun. The world could be crashing down around her, and Rose would have chips on the mind. Working in a school where children are being used as creepy alien computing tools? Have some chips. Discover that those chips weren't cooked in your run-of-the-mill oil? Well, they were still good chips.

Making French fries, as we Yanks call them, for a fancy holiday spread may not be entirely feasible (homemade chips are only good right out of the oven and/or fryer), so here's a gussied-up version of golden fried potatoes appropriate for company. Jackie would approve.

  • ¾ tsp kosher salt
  • ¼ tsp ground black pepper
  • ¼ tsp freshly grated nutmeg
  • 5 Tbs unsalted butter, melted in the microwave
  • 3 ½ lb potatoes, peeled, sliced really thinly(1/8" or so, try Yukon gold potatoes)
  • ½ cup grated Parmesan cheese

Preheat oven to 425°F. Put 2 Tbs of the butter in an oven-proof nonstick skillet, and swirl the thing around to get the whole skillet nice and coated. Mix spices in a small bowl.

Layer 2 layers of potato slices in the skillet (this works best if you start on the outside and work your way in in concentric circles). Sprinkle with a quarter of the spice mixture, drizzle with 2 Tbs of melted butter, and then 2 Tbs of cheese, keeping the cheese away from the sides of the skillet. Repeat the whole potato-layering, spice-butter-cheese sprinkling process until you run out of ingredients.

Heat the skillet over medium heat until it's screaming hot. Cook an additional 3 minutes, and give the skillet an occasional gentle shake to prevent sticking. Remove from heat and cover (foil will work if your skillet has no lid). Bake 25 minutes. Remove lid, bake an additional 25 minutes, or until golden and tender.

Let sit for 5 minutes before you attempt removal from skillet. Run a spatula along the sides of the skillet to loosen things up, cover the skillet with your selected serving plate, and carefully upend the whole thing.

STAY-PUFT SWEET POTATO CASSEROLE
image

"I tried to think of the most harmless thing -- something that I loved from my childhood, something that would never ever possibly destroy us: Mr. Stay-Puft." Ghostbusters

Marshmallows are symbolic of both childhood and Thanksgiving. They're what you used to roast by the fire at Camp Waconda, and what you snuck off the top of the casserole when Mom wasn't looking. These are marshmallows that, unlike others, won't grow to monstrous size and roam your hometown, bent on destruction. These are innocuous marshmallows.

If, however, Gozer the Gozerian tells you to choose the form of the Destructor, do not think of this casserole. Getting exploded marshmallow out of your stuff is nothing compared to exploded marshmallow and sweet potato, brown sugar, and butter.

  • 1 40 oz can yams, drained
  • ½ cup brown sugar
  • ¼ tsp. salt
  • ½ tsp. cinnamon
  • ¼ tsp. freshly ground nutmeg
  • 1 egg, beaten
  • 4 Tbs. butter, melted in the microwave
  • 1 bag (16 oz) miniature marshmallows

Preheat oven to 350° F. Butter a quart-size baking dish.

In a large bowl, mash the yams, then add the brown sugar, salt, cinnamon, nutmeg, egg, and butter. Mix well, then spread half of this mixture into the baking dish.

Top with half the marshmallows, then add the rest of the yams. Bake for 30 minutes, remove, and add the rest of the marshmallows.

Bake another ten minutes, or until marshmallows are browned to your liking.

RELATED CONTENT
Comments on