Smackdown - The Frugal Gourmet vs Galloping Gourmet - Simple Potatoes

Okeydokey, I'm moving on to two new chefs for Smackdown. I've gone back a few years for this one. Graham Kerr, aka The Galloping Gourmet started his TV show back in the 70's. Jeff Smith, aka The Frugal Gourmet began his PBC show in the 80's.

I was never a huge fan of Graham Kerr, but I bought a couple of small cookbooks of his second hand a couple of years ago. I've always liked the Frugal Gourmet; my parents and I would watch him on PBC when I was young. I've got a few of his books and all the recipes I've tried from them have been fantastic.

So here's a Gourmet challenge - Galloping vs Frugal. And the recipes? Simple potatoes.

Up first is the Galloping Gourmet. From his book The Galloping Gourmet Cookbook - Favorite Dishes: Italy, Australia, New Zealand, here's Ngaruahoe Potatoes, which are basically potato skins.


And from the Frugal Gourmet and his book The Frugal Gourmet Whole Family Cookbook we have Italian Fried Potatoes.


Let's start with the Ngaoo - Ngaee - Nypoo potato skins from Graham Kerr. First off, this may be the most awful cookbook I own. Who edited this thing???? Almost every recipe has something missing, whether it's an ingredient amount, cooking temperature or time, something. Some of them have "handwritten notes" from Kerr, which after seeing all the omissions makes me think they typed this book up, fixed what they saw after the first read through, and then called it a day. This recipe calls for _ cup cream and tells you to bake the potatoes for 1 to 1 hours. Another recipe calls for cup butter, cups clarified butter, tsp fennel, tsp something else. I hope the editor of this book got smacked after publication. They deserve it.

But the dish. It was boring as hell. After your spuds have cooked you slice them in half, scoop out the innards and mix them with cream, tomato and green onion. Stuff it back in and serve. They needed something - more veggies, spices, cheese - to make them more interesting.


The potatos from Jeff Smith on the other hand were fantastic! Thinly sliced and pan fried twice (to make them crispy) with olive oil and garlic. A little more fussy and time consuming, but well worth it.

Well we've obviously got a clear winner here! To be honest I thought this one might be a tie. I love potatoes so much that it's rare they're not my favorite part of a meal. The Frugal Gourmet's potatoes will grace our table again soon. The Galloping Gourmet's book will soon grace the donation pile.

Italian Fried Potatoes
from The Frugal Gourmet Whole Family Cookbook
serves 4 to 6

2 lb russet potatoes, peeled
1/4 cup olive oil
2 cloves garlic, peeled and crushed
salt to taste

Slice the potatoes thinly. Heat a large non stick frying pan and add half the oil. Add the garlic and the sliced potatoes. Pan fry on one side until lightly brown. Turn and brown the other side. Remove from the pan and allow to cool. Heat the pan again with the remaining oil and cook again on both sides until nicely brown and tender.
Salt to taste and serve.

__________________________________________

Up next on Smackdown, dishes from two of Scott's least favorite Food Network male hosts!

Smackdown - The Frugal Gourmet vs Galloping Gourmet - Simple Potatoes

Okeydokey, I'm moving on to two new chefs for Smackdown. I've gone back a few years for this one. Graham Kerr, aka The Galloping Gourmet started his TV show back in the 70's. Jeff Smith, aka The Frugal Gourmet began his PBC show in the 80's.

I was never a huge fan of Graham Kerr, but I bought a couple of small cookbooks of his second hand a couple of years ago. I've always liked the Frugal Gourmet; my parents and I would watch him on PBC when I was young. I've got a few of his books and all the recipes I've tried from them have been fantastic.

So here's a Gourmet challenge - Galloping vs Frugal. And the recipes? Simple potatoes.

Up first is the Galloping Gourmet. From his book The Galloping Gourmet Cookbook - Favorite Dishes: Italy, Australia, New Zealand, here's Ngaruahoe Potatoes, which are basically potato skins.


And from the Frugal Gourmet and his book The Frugal Gourmet Whole Family Cookbook we have Italian Fried Potatoes.


Let's start with the Ngaoo - Ngaee - Nypoo potato skins from Graham Kerr. First off, this may be the most awful cookbook I own. Who edited this thing???? Almost every recipe has something missing, whether it's an ingredient amount, cooking temperature or time, something. Some of them have "handwritten notes" from Kerr, which after seeing all the omissions makes me think they typed this book up, fixed what they saw after the first read through, and then called it a day. This recipe calls for _ cup cream and tells you to bake the potatoes for 1 to 1 hours. Another recipe calls for cup butter, cups clarified butter, tsp fennel, tsp something else. I hope the editor of this book got smacked after publication. They deserve it.

But the dish. It was boring as hell. After your spuds have cooked you slice them in half, scoop out the innards and mix them with cream, tomato and green onion. Stuff it back in and serve. They needed something - more veggies, spices, cheese - to make them more interesting.


The potatos from Jeff Smith on the other hand were fantastic! Thinly sliced and pan fried twice (to make them crispy) with olive oil and garlic. A little more fussy and time consuming, but well worth it.

Well we've obviously got a clear winner here! To be honest I thought this one might be a tie. I love potatoes so much that it's rare they're not my favorite part of a meal. The Frugal Gourmet's potatoes will grace our table again soon. The Galloping Gourmet's book will soon grace the donation pile.

Italian Fried Potatoes
from The Frugal Gourmet Whole Family Cookbook
serves 4 to 6

2 lb russet potatoes, peeled
1/4 cup olive oil
2 cloves garlic, peeled and crushed
salt to taste

Slice the potatoes thinly. Heat a large non stick frying pan and add half the oil. Add the garlic and the sliced potatoes. Pan fry on one side until lightly brown. Turn and brown the other side. Remove from the pan and allow to cool. Heat the pan again with the remaining oil and cook again on both sides until nicely brown and tender.
Salt to taste and serve.

__________________________________________

Up next on Smackdown, dishes from two of Scott's least favorite Food Network male hosts!

Smackdown Round Two - Rachel Ray vs Sandra Lee

I had fun when I pitted Rachel Ray and Sandra Lee against each other for Presto Pasta night over at Ruth's that I thought I'd try it again, but this time with two recipes for main courses.

As a reminder to those who may have missed the last one, Rachel Ray's 30 Minute Get Real Meals battled against Sandra Lee's Semi Homemade Cooking 2 in a pasta competition.


Do a Google (or other) search on the Internet for Sandra Lee and you'll find that people have some very strong opinions about her. Or just read the comments from my other post. Honestly,I can't really get into a debate on whether Sandra Lee is good or bad. Her shows are not televised in Canada; I saw two episodes when we were on vacation earlier this year and I don't remember too much about them - I was lying on the couch zonked out on codeine and alcohol (don't try this at home kids!) after breaking my toes. I don't own any of her books - the one pictured above was borrowed from the library a couple of months ago. I flipped through it, copied down some recipes that sounded good and took it back. So please don't hate me that I don't hate her. Perhaps I just don't know any better.

So here's Round Two of Smackdown - Rachel Ray vs Sandra Lee. Battle Beef!

Our first dish is from Rachel Ray's 30 Minute Get Real Meals. Meatball and Spinach No-sagna.

This was pretty good. Like Rachel's pasta recipe from the first smack down, it took way longer than 30 minutes, probably more than an hour, but it was good. It's basically huge meatballs baked over spinach with tomato sauce. Lasagna with no noodles. Hence the No-Sagne name. There was wayyyy more than 4 servings here. I don't know if I would make this again, although Scott loved the leftover meatballs (not so much the spinach) and ate meatball subs for lunch for days.

And here is Crispy Orange Beef from Sandra Lee Semi Homemade Cooking 2.


I LOVED this dish. This dish also had a cooking time of 30 minutes and unlike Rachel Ray, the Crispy Orange Beef delivered. Such a small list of ingredients (beef, garlic, marmalade, beef broth, chiles and soy sauce) came together fast for a fantastic dish. Neither Scott and I are fans of marmalade. I loved it in this dish, he didn't care for the pieces of peel so much. Next time I make this (oh yes, there will be more than one next time!!!!) I think I might push the marmalade thru a sieve to take some of the peel out. Perhaps Scott would like it better that way. If not, more for me!

Sorry to say, Sandra Lee haters, Sandra wins Round Two. Don't hate me!

Crispy Orange Beef
Sandra Lee Semi Homemade 2

1 1/2 pounds flank steak, cut in 1-inch strips
Salt and pepper
1/2 cup cornstarch
Vegetable oil, for frying

For the sauce:
1 tablespoon canola oil
1 teaspoon minced garlic
1/2 cup orange marmalade
1 cup low-sodium beef broth
1 teaspoon low-sodium soy sauce
10 small dried Thai chiles
2 teaspoons cornstarch

Season flank steak strips with salt and pepper, then toss with cornstarch. Shake off excess.

Fill a large frying pan with enough oil to cover the bottom by 1/4 to 1/2-inch. Heat the oil to 365'. Working in batches, fry the steak. Do not crowd pan. Drain on paper towels. Set aside.

For the sauce: Heat the oil in a medium frying pan over medium heat and cook the garlic until fragrant; do not let the garlic brown. Add orange marmalade, 1/2 cup beef broth, soy sauce, and chiles. Bring to a boil and reduce to a simmer for 5 minutes. In a small bowl, stir cornstarch into remaining 1/2 cup beef broth. Stir cornstarch mixture into simmering sauce. Return to a simmer for 3 to 4 minutes until sauce thickens.

Sandra Lee suggests serving the beef with frisee and crisp noodles. I served mine with rice.

Our results stand thusly - Rachel Ray 0, Sandra Lee 2. I'm off to choose two new competitors for another Smackdown. Any suggestions? Bobby Flay vs Anthony Bourdain? Ina Garten vs Paula Deen? Lidia Bastianich vs Giada De Laurentis?

Smackdown Round Two - Rachel Ray vs Sandra Lee

I had fun when I pitted Rachel Ray and Sandra Lee against each other for Presto Pasta night over at Ruth's that I thought I'd try it again, but this time with two recipes for main courses.

As a reminder to those who may have missed the last one, Rachel Ray's 30 Minute Get Real Meals battled against Sandra Lee's Semi Homemade Cooking 2 in a pasta competition.


Do a Google (or other) search on the Internet for Sandra Lee and you'll find that people have some very strong opinions about her. Or just read the comments from my other post. Honestly,I can't really get into a debate on whether Sandra Lee is good or bad. Her shows are not televised in Canada; I saw two episodes when we were on vacation earlier this year and I don't remember too much about them - I was lying on the couch zonked out on codeine and alcohol (don't try this at home kids!) after breaking my toes. I don't own any of her books - the one pictured above was borrowed from the library a couple of months ago. I flipped through it, copied down some recipes that sounded good and took it back. So please don't hate me that I don't hate her. Perhaps I just don't know any better.

So here's Round Two of Smackdown - Rachel Ray vs Sandra Lee. Battle Beef!

Our first dish is from Rachel Ray's 30 Minute Get Real Meals. Meatball and Spinach No-sagna.

This was pretty good. Like Rachel's pasta recipe from the first smack down, it took way longer than 30 minutes, probably more than an hour, but it was good. It's basically huge meatballs baked over spinach with tomato sauce. Lasagna with no noodles. Hence the No-Sagne name. There was wayyyy more than 4 servings here. I don't know if I would make this again, although Scott loved the leftover meatballs (not so much the spinach) and ate meatball subs for lunch for days.

And here is Crispy Orange Beef from Sandra Lee Semi Homemade Cooking 2.


I LOVED this dish. This dish also had a cooking time of 30 minutes and unlike Rachel Ray, the Crispy Orange Beef delivered. Such a small list of ingredients (beef, garlic, marmalade, beef broth, chiles and soy sauce) came together fast for a fantastic dish. Neither Scott and I are fans of marmalade. I loved it in this dish, he didn't care for the pieces of peel so much. Next time I make this (oh yes, there will be more than one next time!!!!) I think I might push the marmalade thru a sieve to take some of the peel out. Perhaps Scott would like it better that way. If not, more for me!

Sorry to say, Sandra Lee haters, Sandra wins Round Two. Don't hate me!

Crispy Orange Beef
Sandra Lee Semi Homemade 2

1 1/2 pounds flank steak, cut in 1-inch strips
Salt and pepper
1/2 cup cornstarch
Vegetable oil, for frying

For the sauce:
1 tablespoon canola oil
1 teaspoon minced garlic
1/2 cup orange marmalade
1 cup low-sodium beef broth
1 teaspoon low-sodium soy sauce
10 small dried Thai chiles
2 teaspoons cornstarch

Season flank steak strips with salt and pepper, then toss with cornstarch. Shake off excess.

Fill a large frying pan with enough oil to cover the bottom by 1/4 to 1/2-inch. Heat the oil to 365'. Working in batches, fry the steak. Do not crowd pan. Drain on paper towels. Set aside.

For the sauce: Heat the oil in a medium frying pan over medium heat and cook the garlic until fragrant; do not let the garlic brown. Add orange marmalade, 1/2 cup beef broth, soy sauce, and chiles. Bring to a boil and reduce to a simmer for 5 minutes. In a small bowl, stir cornstarch into remaining 1/2 cup beef broth. Stir cornstarch mixture into simmering sauce. Return to a simmer for 3 to 4 minutes until sauce thickens.

Sandra Lee suggests serving the beef with frisee and crisp noodles. I served mine with rice.

Our results stand thusly - Rachel Ray 0, Sandra Lee 2. I'm off to choose two new competitors for another Smackdown. Any suggestions? Bobby Flay vs Anthony Bourdain? Ina Garten vs Paula Deen? Lidia Bastianich vs Giada De Laurentis?

Presto Pasta Nights - Rachel Ray vs Sandra Lee

I thought I'd do something a little different for Presto Pasta Night this week. I've picked two pasta recipes by two Food Network cooks and have pitted them against each other!

First up we have Rachel Ray. I am not really a "Rachel" person, but have no strong feelings one way or another about her. I prefer to not watch her on TV, but Scott has occasionally bought me her magazines and I've found a few mighty tasty recipes in them. Last year I received a Rachel Ray cookbook for my birthday. We've had a couple of not so great dishes from the book, but some nice ones too.

Her competitor today is Sandra Lee. I had never heard of Sandra Lee before last year when I read various negative comments about her on some blogs. (Her shows are not shown on the Food Network here in Canada.) Earlier this year Anthony Bourdain bashed her and other Food Network cooks quite harshly. I used to love him, but lately it doesn't seem like he does anything but be a snarky jerk. I have enough snarky jerks in my life, thanks. Anyway, when we were in Maui earlier this year I saw two episodes of her show. It wasn't fantastic, but I don't remember it as being God-awful either.

And then I came across one of Sandra Lee's books at the library. Smackdown time!



Let's start with Rachel Ray. From 30 Minute Get Real Meals we prepared Cauliflower-Pumpkin Pasta.

I was hesitant to make this pasta because I don't like pumpkin. But Scott does, so we went with it. This took longer than 30 minutes (I forgot to set my timer), but was very nice. Who knew pasta and pumpkin were such a good match? This was quite rich for me. If I made this again I would do smaller portions along a big green salad.


From Sandra Lee Semi Homemade Cooking 2 we chose Angel Hair with Roasted Red Peppers, Feta and Herb Dressing.

This was A-MAZ-ING. Faster than fast; the dressing is made and the other ingredients are de-canned or prepped while the pasta is cooking. It was easy, light tasting and delicious. This would be good in the summer when you don't want to be at the stove for too long, or any day that you just need a quick meal.



And the winner was..........Sandra Lee. While both pastas were tasty, Sandra pulled ahead with the faster cooking time and lighter tasting dish.



Angel Hair with Roasted Red Peppers, Feta and Herb Dressing
adapted from Sandra Lee Semi Homemade Cooking 2

1/2 cup extra virgin olive oil
1/3 cup finely chopped fresh basil
2 tb lemon juice
2 tb water
1/2 tsp salt
freshly ground black pepper
16 oz angel hair pasta
12 oz jar roasted red peppers
1/2 of a red onion, thinly sliced and soaked in cold water
6 oz crumbled feta cheese
2 1/2 oz can sliced black olives

Cook the pasta in boiling salted water until tender.
Place the oil, herbs, lemon juice, water, salt and pepper in a jar. Shake until blended. Set aside.
Drain the red peppers and roughly chop. Drain the olives and set aside.
When the pasta is done, drain and place in a large bowl. Add the peppers, drained onion, feta and olives. Toss well. Pour over the dressing and toss again.


Cauliflower-Pumpkin Pasta
adapted from 30 Minute Get Real Meals

1 tb olive oil
4 garlic cloves
1 medium head of cauliflower, cut into small florets
1 cup vegetable broth
1/2 lb linguine or fettuccine
1 cup pumpkin puree (NOT pumpkin pie filling - that has spices and sugar in it)
1/4 cup non fat or 1% milk
1/3 cup parmesan cheese
nutmeg
salt and pepper

Saute the garlic in the oil for a couple of minutes until fragrant. Add the cauliflower and broth. Cover and simmer until the cauliflower is very tender.
Cook the pasta in salted water until done. Drain and reserve.
When the cauliflower is tender, turn up the heat and add the pumpkin puree and milk. Season with nutmeg, salt and pepper, then add the drained pasta. Toss to coat, and serve.

Presto Pasta Nights - Rachel Ray vs Sandra Lee

I thought I'd do something a little different for Presto Pasta Night this week. I've picked two pasta recipes by two Food Network cooks and have pitted them against each other!

First up we have Rachel Ray. I am not really a "Rachel" person, but have no strong feelings one way or another about her. I prefer to not watch her on TV, but Scott has occasionally bought me her magazines and I've found a few mighty tasty recipes in them. Last year I received a Rachel Ray cookbook for my birthday. We've had a couple of not so great dishes from the book, but some nice ones too.

Her competitor today is Sandra Lee. I had never heard of Sandra Lee before last year when I read various negative comments about her on some blogs. (Her shows are not shown on the Food Network here in Canada.) Earlier this year Anthony Bourdain bashed her and other Food Network cooks quite harshly. I used to love him, but lately it doesn't seem like he does anything but be a snarky jerk. I have enough snarky jerks in my life, thanks. Anyway, when we were in Maui earlier this year I saw two episodes of her show. It wasn't fantastic, but I don't remember it as being God-awful either.

And then I came across one of Sandra Lee's books at the library. Smackdown time!



Let's start with Rachel Ray. From 30 Minute Get Real Meals we prepared Cauliflower-Pumpkin Pasta.

I was hesitant to make this pasta because I don't like pumpkin. But Scott does, so we went with it. This took longer than 30 minutes (I forgot to set my timer), but was very nice. Who knew pasta and pumpkin were such a good match? This was quite rich for me. If I made this again I would do smaller portions along a big green salad.


From Sandra Lee Semi Homemade Cooking 2 we chose Angel Hair with Roasted Red Peppers, Feta and Herb Dressing.

This was A-MAZ-ING. Faster than fast; the dressing is made and the other ingredients are de-canned or prepped while the pasta is cooking. It was easy, light tasting and delicious. This would be good in the summer when you don't want to be at the stove for too long, or any day that you just need a quick meal.



And the winner was..........Sandra Lee. While both pastas were tasty, Sandra pulled ahead with the faster cooking time and lighter tasting dish.



Angel Hair with Roasted Red Peppers, Feta and Herb Dressing
adapted from Sandra Lee Semi Homemade Cooking 2

1/2 cup extra virgin olive oil
1/3 cup finely chopped fresh basil
2 tb lemon juice
2 tb water
1/2 tsp salt
freshly ground black pepper
16 oz angel hair pasta
12 oz jar roasted red peppers
1/2 of a red onion, thinly sliced and soaked in cold water
6 oz crumbled feta cheese
2 1/2 oz can sliced black olives

Cook the pasta in boiling salted water until tender.
Place the oil, herbs, lemon juice, water, salt and pepper in a jar. Shake until blended. Set aside.
Drain the red peppers and roughly chop. Drain the olives and set aside.
When the pasta is done, drain and place in a large bowl. Add the peppers, drained onion, feta and olives. Toss well. Pour over the dressing and toss again.


Cauliflower-Pumpkin Pasta
adapted from 30 Minute Get Real Meals

1 tb olive oil
4 garlic cloves
1 medium head of cauliflower, cut into small florets
1 cup vegetable broth
1/2 lb linguine or fettuccine
1 cup pumpkin puree (NOT pumpkin pie filling - that has spices and sugar in it)
1/4 cup non fat or 1% milk
1/3 cup parmesan cheese
nutmeg
salt and pepper

Saute the garlic in the oil for a couple of minutes until fragrant. Add the cauliflower and broth. Cover and simmer until the cauliflower is very tender.
Cook the pasta in salted water until done. Drain and reserve.
When the cauliflower is tender, turn up the heat and add the pumpkin puree and milk. Season with nutmeg, salt and pepper, then add the drained pasta. Toss to coat, and serve.