Sometimes you just want to impress. Come on admit it. Sometimes you want people to wish like heck they could be you for even one day. Sometimes you even want people to hate you, just a little. And I mean that in the nicest possible way.
For these times I turn to the kitchen because nobody is going to hate me for my ability to swing a baseball bat. That doesn’t mean I am not at least somewhat hate-able. Because sometimes, every now and then, I sense little daggers being thrown my way. These moments usually happen at parties right in my own home.
I may not be good at sodoku, auto mechanics, or bowling – but I can make even a large party look effortless.
You can too. It just takes a teeny bit of pre-planning. I promise people can learn to hate you just as much as they hate me. And I mean that in the nicest possible way.
Let’s say this was to happen: Your old college roommate calls and says they will be driving through your town on their way to the Grand Canyon. Yes, they will have all the kids and the spouse’s parents and their friends are following close behind in their own car. Would it be okay if the 11 of them popped in and said hello on Friday? Say about 6 pm?
Many people would panic. But I would say, that’s perfect. I am having a few friends in any way for a quick cocktail and a little tidbit. The more-the-merrier!â€
After that, you hang up the phone and do a quick email blast to 10 or 12 people who already hate you in the nicest possible way. You invite them for Friday at 6 pm, and then you plan a seemingly effortless cocktail party.
As long as your bar is pre-stocked (and whose isn’t, right) all you need is a few tasty tidbits. And the truth is, a few fresh veggies jauntily presented with a tasty dipping sauce is a breeze to throw together. Cheese-and-crackers – a no-brainer. Get some nuts; everyone likes nuts. A party like this would be nice, and it would be nearly effortless. But it wouldn’t make anyone hate you in the nicest possible way, now would it!
No for that kind of envy you need a real showstopper. But you don’t want to spend the whole party in the kitchen now, do you?
Well, have I got a recipe for you. You can make this thing a day or two before, then just at the right moment, you pop them in the oven. They come out hot and delicious, and truffley! Sure it’s just truffle oil, but your whole house will smell fancy! I guarantee it. Your old college roommate and family will die! And I mean that in the nicest possible way. GREG
- 20 uniformly sized fingerling or small round potatoes
- 1 C asiago cheese, grated
- 1/4 C cream
- 2 oz prosciutto, chopped 1 tsp salt
- 1/2 t pepper
- 5 sage leaves, minced
- 1 t white truffle oil
- Parmesan (optional)
- extra sage for garnish (optional)
Pre-heat oven to 400 degrees. Place the whole potatoes on a baking sheet and bake until soft enough to be pierced with the tip of a knife (I use convection, so you may need to adjust times and temps), about 25 mins.
On the stove top, cook the chopped prosciutto, over medium-high heat until crispy, about 5 mins.
When the potatoes are cool enough to handle, slice off the top 1/4 to 1/2 inch of each potato. Save this extra “cap” piece and peel off its skin. Placing the skinless “cap” into a bowl. Do not peel the skins off the larger “boat” section of
Use a small melon baller to scoop out the interiors of each “boat”. Leave about 1/8″ lining on each potato. Take care not to pierce the lining. Save the interiors in the bowl with the skinless “caps”. Pass the scooped out potato interiors through a ricer, or alternatively, mash the potatoes with a fork.
Add the asiago cheese and cream to the bowl along with the rest of the ingredients. Mix well. Spoon the mixture back into the boats. Sprinkle each potato with a little grated Parmesan if you like.
You may bake them again or hold them in the refrigerator until ready to serve. Up to two days.
Bake again at 400 degrees, about 12 mins. Garnish with a little more sage if you like.