Fries Quatro Queso Dos Fritos

Thoughts Before Cooking:

So who here loves the show Psych?

I love this show. I love the mystery, comedy, parody, and looking at all the yummy food they eat.

One particular thing they mention on the show that has gained a lot of buzz was Fries Quatro Queso Dos Fritos.

This is from season three, episode fourteen Truer Lies. After it aired it caused quite a stir as it sounded so good people wanted to try it for themselves.

Unfortunately, there is no recipe for it.

But that didn’t stop me and my friend. We wanted to make it and watch the Psych film, so we decided to try out the recipe from Binging with Babish. However, Babish doesn’t cover everything so Genius Kitchen and The Kitchn had to help me fill in the blanks. He also cubes his cheese, but I’ve discovered that shredded works out much better

Ingredients:

  • 3 Russet Potatoes
  • Olive Oil
  • Bacon
  • 2-3 Tablespoons of Butter
  • 3 Eggs
  • Salt
  • Pepper
  • Flour
  • 1.5 Cup of Shredded Cheddar Cheese
  • 1.5 Cup of Shredded Mozzarella Cheese
  • 1.5 Cup of Shredded Smoked Gouda
  • 1.5 Cup of Shredded Monterey Jack
  • Bread Crumbs
  • 1.5 Cup of Sour Cream
  • Ancho Chile Powder to taste

Directions:

  1. Preheat the oven to 450 degrees F.
  2. Scrub the potatoes clean and remove any blemishes.
  3. Rub the potatoes with olive oil and use a fork to prick them with holes.
  4. Cook for 50-60 minutes, turning them over every 20 minutes. When potatoes are finished remove pan from oven. (Potatoes are done when the skins are dry and the insides feel completely soft when pierced.)
  5. We want as little moisture as possible, so as soon as you remove the potatoes slice them in half and let cool for 15-20 minutes.
  6. Turn the oven down to 400 degrees F.
  7. Place a sheet of parchment paper on a baking sheet and lay out a few strips of bacon.
  8. Bake the bacon for 15-20 minutes, or until crispy. Remove from oven, drain on paper towels, and set aside.
  9. Run them through a potato ricer. If you do not have a potato ricer, scoop the insides of the potatoes into a bowl, add 2-3 tablespoons of butter, and use a potato masher.
  10. Add an egg and sprinkle with salt. Mix together. If mixture is too soft to handle, add some flour to firm it up.
  11. Cover with plastic wrap and chill for 30 mins.
  12. Mix cheeses into one bowl.
  13. Lay out three bowls. In the first place one cup of flour, in the second two eggs, and in the third one cup of bread crumbs.
  14. Take the mashed potato mixture and firm into a ball. Fill it with the cheese mixture.
  15. Roll ball into flour, then eggs, and then bread crumbs.
  16. Repeat until all the potato mixture is used.
  17. Deep fry at 350 degrees F for 5-7 minutes.
  18. Sprinkle the Fries Quatro Queso Dos Fritos with salt.
  19. Scoop out the sour cream and place in a bowl.
  20. Add the chile powder and stir it in.
  21. Pour the chile powder and sour cream mixture on a plate.
  22. Chop bacon into small pieces and sprinkle on the chile powder and sour cream.
  23. Stack Fries Quatro Queso Dos Fritos on top of each other.
  24. Eat, dipping potatoes in the sour cream mixture.

Thoughts Before Cooking:

It was delicious!

The only thing I would change is, as I said earlier, doing shredded cheese over cubed. It makes sure you get the most out of it. Other wise I loved them!

For more potato recipes, go to Baked Potato Soup

For more recipes, go to Pão de Queijo

Baked Potato Soup

thecatwhocookbook

Thoughts before cooking:

This recipe comes from The Cat Who…Cookbook. It is inspired by the soup eaten by Polly Duncan and James “Qwill” Qwilleran. It sounded good, fast, and easy to make-so of course I wanted to try it out.

Ingredients:

  • 3 Tablespoons of Onion, finely chopped
  • 5 Tablespoons of Butter
  • 5 Tablespoons of Flour
  • 1 14-oz can of Chicken Broth
  • 1/3 Cup of Cheddar Cheese, grated
  • 1 Baked Potato (6-7 inch baker), cold, cut into bite-sized pieces.
  • 2 Cups of Half-and-Half
  • 1 Cup of Milk
  • 1/2 Teaspoon of Salt
  • 1/8 Teaspoon of Black Pepper
  • 6 Slices of Bacon, cooked, broken into bits (Or use Bacon Bits)
  • Cheddar Cheese, to go on top

Directions:

  1. Sauté the onions in butter.
  2. While stirring, slowly add the flour and then the chicken broth.
  3. Cook until it thickens.
  4. Add the cheddar cheese, stirring until it melts.
  5. Then add the potato, leaving the skin on the pieces.
  6. Finally stir in the half-and-half and the milk.
  7. Season with salt and pepper.
  8. Top each serving with crumbled bacon and cheddar cheese.

Thoughts after cooking:

I loved this soup!

It was so delicious I just wanted to eat more and more.

The only problem is that when you add the milk and half and half you have to stir constantly so it doesn’t burn.

I took a picture, but it didn’t come out well. The color makes it hard to photograph unless you have a really special camera. Oh well.

For more recipes from The Cat Who…Cookbook, go to Nature’s Own Cocktail

For more soup recipes, go to Crazy Cantina Chili

For more potato recipes, go to Scandinavian Spuds

For more recipes, go to Kielbasa Bowtie Pasta

Flæskeæggekage

Thoughts Before Cooking:

Willow Rose is Danish as am I. So I thought what better than to try out a recipe from The Cooking of Scandinavia from the Time-Life books food around the world series.

In Danish, Flæskeæggekage (FLES-keh-egeh-KAH-geh) means bacon and egg cake. I never heard of it or tasted it before, but thought why not try it out? It sounded good, after all who doesn’t like bacon and eggs?

Ingredients:

  • 1/2 lb of Bacon, preferably Danish
  • 6 Eggs, Lightly Beaten
  • 1 Tablespoon of Flour
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Milk
  • 2 Tablespoons of Chives, finely cut

Directions:

  1. Cut the long strips of bacon in half crosswise and fry them over moderate heat in a heavy 10 to 12 inch skillet.
  2. Do not let them get too crispy.
  3. Drain the strips on paper towels and set them on an ovenproof platter or baking dish and keep warm in a 200 degree F oven.
  4. Remove all but a tablespoon of the clear bacon fat from the skillet.
  5. In a mixing bowl, beat the flour and salt into the eggs only long enough to combine them.
  6. Slowly beat in the milk.
  7. Warm the fat in the skillet over moderate heat and then pour in the egg mixture.
  8. Turn the heat down to low and without stirring let the eggs set into a firm custard. (This will take about ~20 minutes.)
  9. When finished, turn off the flame and arrange bacon slices and chives over the top of the finished cake.
  10. Serve directly from the pan; as a first course, brunch, or late-supper dish.

So this is what it looked like when the eggs were finished cooking:

And here is what they look like when finished:

Thoughts After Cooking:

So I thought it was fantastic.

I thought it was a tad salty, and the next time probably wouldn’t add any salt to it. Otherwise it was delicious and goes great when paired with a salad.

For more egg main dishes, go to Herbed Eggs with Sour Cream

For more Time Life recipes, go to Bulghur Salad

For more breakfast food recipes, go to Twin Sun Toast

For more recipes, go to REESE’S PIECES Peanut Butter Cookies

Pasta e Fagioli

So this isn’t from a mystery book, but it was a mysterious recipe in the fact that I wasn’t sure how well it would taste.

pasta-sauce-garlic-herb

Pasta e Fagioli

Thoughts Prior to Cooking:

I saw this recipe on the back of a Hunt’s Garlic and Herb can and it sounded really, really good. I decided to make it, but tweaked it a bit. You can buy a Hunt’s Garlic and Herb can and follow their recipe, or try out my variation.

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  • Bacon
  • A 14-oz package of Bird’s Eye Frozen Recipe Ready Grilling Blend containing zucchini, yellow squash, red onion, and bell pepper.
  • 1 Can of Hunt’s Garlic and Herb pasta sauce
  • 1 Can of Hunt’s Italian Sausage pasta sauce
  • 1 Cup of Carrots (optional)
  • 4 Cups of Water
  • 1 Can of Red Kidney Beans
  • Large Elbow Macaroni
  • Mozzarella Cheese

Cook the bacon in a saucepan until as crisp as you like it. Remove bacon from the pan

Take 2 cups of the frozen vegetables and cook them in the bacon pan. Eyeball the amount to see if you need to add more.

When the frozen vegetables are cooked, remove them from the pan and place them in a large pot. If you wish to add carrots, add them to the pot as well. After the vegetables; add the pasta sauces, water, and 1 cup of macaroni noodles.

Drain and rinse the red kidney beans, adding them to the pot as well.

Cook soup until it boils, then simmer until macaroni is cooked.

Stir in crumbled bacon.

Serve soup, topping with mozzarella cheese.

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Thoughts after cooking:

I loved it. I thought it not only smelled amazing but tasted amazing as well. I only wish I had taken a pic before eating it all.

eatingSoupfriends

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For  more soup recipes, check out my Gazpacho