So this is the maiden voyage of "Not Exactly Nigella." I'm excited. I love food - love to buy it, love to cook it, love to EAT it! I've been cooking seriously for the last 7 years, since I got married. I was 19 at the time and my skills in the domestic department were sorely lacking. I burned a lot of dinners there for a while, had the hardest time remembering to empty the lint trap in the dryer and almost always managed to ruin something in the laundry. But I'm better at it now, thank heavens.
Anyway, what got me started here was very simple. I've been reading food blogs for a while now and, while I never really thought too much about having one, I do love to talk about what I've made! My husband and I recently visited Las Vegas, for our anniversary, and I managed to get dinner out one night at Wolfgang Puck's Bar and Grille at MGM. First, let me say this - awesome decor. I loved the atmosphere. Second, fantastic food. It was one of the items I helped my husband devour that made me think this would be a good place for me to talk about my love of food. That item ... drum roll please ... was the Truffled Potato Chips with Maytag Bleu Cheese.
Oh. My. Goodness.
If you've had them, you know what I'm talking about. If not, find yourself a WPB&G and order them at your earliest convenience. Best $11 potato chips ever. Ever.
Okay, so, I got home and couldn't stop thinking about these crazy chips. Well, as luck would have it, our fridge and pantry were cobwebby from our absence and a grocery run was in order. Hooray! I love to grocery shop. So many delicious things to buy. Anyway, we stocked up on all kinds of things and I managed to pick my way around the dairy section attempting to remember the taste of those chips. I loaded up on everything I thought was in the recipe, determined to make it at home.
Last weekend I spent three days working on it. I started small - about a quarter cup of the bleu cheese sauciness that I was craving. It was close. So I added to it, changed a few amounts and tasted again. Darn close. It's not perfect - I really can't be positive what Chef Puck puts in his recipe - but it satisfied the craving and I'm using the leftovers as dip and dressing. It's probably gonna make me fat, but then, I agree with that old saying, "never trust a skinny chef."
I'll post my mock recipe in the next day or two - once I figure out exact amounts. I was doing this all by taste, and I didn't write anything down, so bear with me.
Happy Eating!
Anyway, what got me started here was very simple. I've been reading food blogs for a while now and, while I never really thought too much about having one, I do love to talk about what I've made! My husband and I recently visited Las Vegas, for our anniversary, and I managed to get dinner out one night at Wolfgang Puck's Bar and Grille at MGM. First, let me say this - awesome decor. I loved the atmosphere. Second, fantastic food. It was one of the items I helped my husband devour that made me think this would be a good place for me to talk about my love of food. That item ... drum roll please ... was the Truffled Potato Chips with Maytag Bleu Cheese.
Oh. My. Goodness. If you've had them, you know what I'm talking about. If not, find yourself a WPB&G and order them at your earliest convenience. Best $11 potato chips ever. Ever.
Okay, so, I got home and couldn't stop thinking about these crazy chips. Well, as luck would have it, our fridge and pantry were cobwebby from our absence and a grocery run was in order. Hooray! I love to grocery shop. So many delicious things to buy. Anyway, we stocked up on all kinds of things and I managed to pick my way around the dairy section attempting to remember the taste of those chips. I loaded up on everything I thought was in the recipe, determined to make it at home.
Last weekend I spent three days working on it. I started small - about a quarter cup of the bleu cheese sauciness that I was craving. It was close. So I added to it, changed a few amounts and tasted again. Darn close. It's not perfect - I really can't be positive what Chef Puck puts in his recipe - but it satisfied the craving and I'm using the leftovers as dip and dressing. It's probably gonna make me fat, but then, I agree with that old saying, "never trust a skinny chef."
I'll post my mock recipe in the next day or two - once I figure out exact amounts. I was doing this all by taste, and I didn't write anything down, so bear with me.
Happy Eating!
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