Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Thursday, June 18, 2009
I don’t know how to quite describe Nadia G. I guess simply put… she scares the freakin’ fava beans outta me.
And I love it.
Nadia is the creator, writer and host of BitchinKitchen.tv. This girl’s sexy, sassy, “rawk ‘n roll” but honey, she can cook gefelte fish dumplins better than your bubbe. Yes, even wearing strip-teasin’ heels, fishnets and a fur coat. Add a cast of sidekicks: Hans, the oiled up muscle man, Panos, the Greek fishguy and the Israeli spice agent who’s name is unpronouncable – and it’s an over-the-top, fast-paced cooking show designed for the next generation of lifestyle entertainment. In fact, so good that Food Network Canada bought the show and will be producing an entire season of half-hour Bitchin Kitchen shows.
But 30-minutes is all that Nadia has in common with Rachael Ray. Nadia is certainly not the typical, cutesy girl-next door…more like the ultra-hip, feminine power who throws around Italian-American slang like nobody’s bidness and would shkiaff the smile offa RR’s face!
Well, if you’re curious about Bitchin Kitchen, go to www.bitchinkitchen.tv to watch all of her webisodes or check out her brand new book, The Bitchin’ Kitchen Cookbook: Rock Your Kitchen – And Let The Boys Clean Up The Mess (and yes, the book includes a slang dictionary.) In the meantime, we can just hope that she’s not too naughty for Food Network America and perhaps she’ll get picked up here. That network could use a little more attitude and sass.
I chatted with Nadia last month and baby, this woman is the real deal. Fun, quirky and a definitely a business minded. If you haven’t seen any of her videos yet, let me introduce you to one of my favorite episodes….
First you boil them potatoes until fork-tender. Which means it’s done when you stick a small paring knife into the center of a potato and the knife easily slips right back out with no resistance. Why I call it “fork-tender” beats me. Then you smash it up a bit with a handy potato masher. Just smash enough to break up the potato.
Okay, lets talk about wasabi. Did you know that the bright green wasabi paste that you get of all Japanese restaurants is really horseradish with food coloring? Yeah. Don’t you feel duped? Real wasabi is pretty expensive and difficult to grow outside of Japan. I found this at the market the other day, the front says “Genuine Wasabi in a Tube” in the back does say “Wasabi” as its first ingredient. But notice that it does still have food coloring and a bunch of crap that I can’t pronounce. So you might be asking, “if this is really genuine wasabi…why the need for food coloring?”
Because real wasabi is very pale light light green. And we Americans are so used to the day-glo shade of green wasabi that many would probably think the light stuff is crap.
Well, whatever you use, just add some wasabi paste to the lightly mashed potatoes. The amount of wasabi is up to you, I adore the tingly sinus heat so I use a lot. Also add milk or cream and butter.
With swift and purposeful motions, smash and stir a couple more times. It’s important to not over stir, as shall end up with gooey smashed potatoes. You want light, fluffy. Not goopy gooey. Sprinkle with chopped green onions.
And then drizzle just a bit of soy sauce on each serving.
And there you have it, Wasabi Smashed Potatoes.
1 1/2 pounds potatoes
2 tablespoons butter
5 tablespoons milk
1 teaspoon – 1 tablespoon wasabi paste
1 stalk green onion, minced
1 tablespoon soy sauce
Place the potatoes in a pot and cover with cool water to cover by 1 inch. Bring the pot to a boil and cook for 15-20 minutes, or until the potatoes are cooked through. To check, pierce a potato with a paring knife. If the knife slides easily in and out, the potates are done. Drain and return the potatoes to the pot. Smash the potatoes with a fork or potato masher. Add the butter, milk and wasabi paste. Mix to incorporate but don’t mix overmix otherwise they’ll be pasty and pasty mashed potatoes suck.
Shkiaffing it together: Portion out the potatoes on plates, throw on a three-finger pinch of minced green onions and a dribble of soy sauce.
serves 4 as side dish