My magic ingredient in the kitchen is originality. I am incapable of following a recipe without adding at least one new ingredient. To my sister’s stroganoff shepherd’s pie, I added chopped and sauteed green pepper. To cookies and cakes, I add nuts. To my favorite spaghetti sauce recipe, I added a dollop of red wine and chopped green olives. It’s as though following a recipe exactly is a challenge to my creativity. It would be fun to post a recipe and ask every viewer to vary it a bit and tell me the results. Perhaps I’ll do this!
Actually, even more fun. I’m going to start a cumulative recipe. I’ll start with one ingredient and ask each successive commenter to add instructions about what to do with that ingredient and then to add one more ingredient. By the end, we should have one delicious recipe. Are you game? You’ll have to read my post and each comment to see what stage we are in. Be a sport. Participate!
My ingredient is 4 medium-sized white potatoes. The first commenter should tell me what to do to prepare them and to add one more ingredient. The second commenter should tell how to prepare that second ingredient and add an ingredient of his/her own. At some point along the way, cooking instructions should be added. Let’s see where this leads! Be sure to look at comments before you add your ingredient for this will be one recipe…not a number of them. Bon appetit!
DAILY PROMPT: Ingredients–What’s the one item in your kitchen you can’t possibly cook without? A spice, your grandma’s measuring cup, instant ramen — what’s your magic ingredient, and why?
lifelessons - a blog by Judy Dykstra-Brown 
Boil the potatoes until they are fork tender but NOT falling apart, then rinse them with cold water and slice thinly. Bring on the grated cheese!
LikeLiked by 1 person
I like the direction this recipe is headed, but who will add their brand of creativity by adding the next unpredictable but delicious ingredient?
LikeLike
This is more fun than a pass-along-novel writing challenge! Let’s go for 1 c. shredded cheese. Quoi d’autre? a bunch of just-picked green onions.
LikeLiked by 1 person
Qualifier: sprinkle cheese on potatoes.
LikeLiked by 1 person
Let’s see…we’ve got thinly sliced, a bit more than par-boiled white potatoes with 1c shredded cheese, which I will define as Beechers Handmade Reserve (http://store.beechershandmadecheese.com/p-31-flagship-reserve-1-lb.aspx), and just pickled onions sprinkled on top. Salt and pepper are freebie ingredients, OK? So after that, lay on top some thinly sliced peppers…
LikeLiked by 1 person
Okay, now who is ready to add a twist? some unusual ingredient that is delicious but unique, and what can we do with the already given ingredients to make this recipe something other than au gratin potatoes–delicious but predictable?
LikeLiked by 1 person
Not creative, but I think some finely chopped garlic is mandatory … and a hint of ginger. Just a hint.
LikeLiked by 1 person
On top of the garlic slices, add thinly sliced zucchini (since the potatoes are already cooked).
LikeLiked by 1 person
Building off Marilyn, bring a pot of water to a rolling simmer. Take our previous ingredients, to which we now add enough flour to bring the mixture together. Pinch off a knuckle sized piece of dough and for into a ball. (I’m headed towards gnocchi!) Next up!
LikeLiked by 1 person
Relive horrible but hilarious time with a friend trying to make gnocchi for the first time. No, it was not edible.
LikeLiked by 2 people
Ha. Are we headed for disaster with this recipe? I think perhaps some eggs should have been added, but we’ll continue and see what happens.
LikeLiked by 2 people
Is it possible to take this any further? I think so. Place the balls of gnocchi a dozen or two at a time gently into the water, using a large slotted spoon. Boil until they rise to the surface of the water. Then remove and place onto a screen or into a large colander to remove any residual water. Repeat until all of the mixture is used. When no water drips off each batch of gnocchi, place in a 9X9″pan lightly greased with olive oil and….(next person)
LikeLiked by 1 person
I figured the cheese might be creamy enough as a binder, eggs might not be necessary?
LikeLike
You are probably right, your majesty. I’ve never made gnocchi but I’ve tasted it and it was yummy. The sauce sounds just right, so L Rose is suggesting dessert. I’ll leave it to someone else to suggest the first ingredient. Are you all still here? Judy
LikeLiked by 1 person
Out in my herb garden is a ridiculous amount of lemon balm, so let’s start with that. And my neice is suggesting honey rather than any sugar. Any ideas?
LikeLiked by 1 person
Uncork a bottle of wine, pour and drink (next person)
LikeLiked by 2 people
Mince several cloves of garlic, sauté in olive oil until translucent. Add a can of crushed tomatoes, crushed red pepper flakes, oregano and some of the hopefully red wine from above. Add gnocchi and fresh basil, simmer for a few minutes, then plate!
LikeLiked by 1 person
Fascinating read! So many creatives, so many rebirths. 🙂
LikeLike
That was delicious! Let’s make dessert.
LikeLike
How about some thinly sliced eggplant? I have one ready for harvesting…
LikeLike
Stroganoff is my favorite – in the winter at least. And I always make it a little differently. Although I can’t imagine it with green peppers?? AND yes, green olives in tomato sauce!!!
LikeLiked by 1 person
These are sweet green bell peppers, not hot ones . They give a little crunch, color and flavor.
LikeLike