A Bohme Cooked Meal

Monday, September 26, 2016

Crispy Skillet Hashbrowns

I love potlucks for the sole reason that I usually walk away with a recipe that I love and use at future gatherings. If you are not sure about the power of this recipe then trust that an entire staff of 20 people were drooling over this dish.  One testimonial is, "If I were on death roe, this would be my last meal."  I can't argue with that statement.  I will say that this recipe is NOT for the health conscious.  Although most of my recipes are for my inner fat kid and are laced with butter!  I used Onions and fresh garlic in my first attempt!  Not to mention this was my maiden voyage of my cast iron skillet!   Now go buy your booty a few potatoes and make this dish.

Recipe from Maryellen Parker

3 Russet potatoes, scrubbed and rinsed but not peeled
Pinch of kosher salt and freshly ground black pepper
Lots of bacon fat or real butter (if serving vegetarians)
Optional: Onions, Peppers, Fresh Garlic, etc.

Scrub and rinse your potatoes. There’s no need to get rid of the skins if you don’t want to. (Cheat: can substitute Frozen Ore Ida shredded potatoes, if doing this, do NOT thaw, place frozen potatoes directly on the hot skillet, take about the same time to cook as raw potatoes. Raw potatoes keep their crunchy texture better and less likely to get mushy, but when in a pinch, Ore Ida comes to the rescue!).

Shred your potatoes. (hand grater or food processor, not too thin)

 Immediately put the potatoes into a bowl of cold water. Soaking the potatoes in the water removes some of the starch (keeps the potatoes from turning an unappetizing color and sticking to the skillet).

Once the potatoes have soaked for a few minutes, squeeze them out and put them on a clean dish towel. Getting rid of the liquid is key to getting a crispy potato. Wrap them up in a clean dry dish towel and squeeze out any excess water or put them in a cheese cloth, wrap it in a ball, and start twisting the water out.

Now preheat a large cast iron skillet over high heat. You want to make sure the pan is very hot. Add a good (way more than you probably think) amount of real butter (or bacon fat, which I prefer, if not feeding vegetarians). Add the shredded potatoes, turn the heat down to medium-high, and spread them out in an even layer. It’s important to choose a large enough pan so that the potatoes can cook in a thin layer. I only used 2-3 potatoes for a 12-inch skillet. (Can also add onions, peppers, whatever else here if you’d like).

Now you wait. It will be tempting to turn the hash browns as soon as you see some color on the bottom. Resist the urge! When you think the hash browns MUST be ready to flip, wait a bit longer.

When you’re absolutely sure that the potatoes are crispy enough on the bottom, it’s time to turn! Take a butter knife and cut it in half or quarters. Make sure you cut all the way through. Loosen the hash brown all around the edge. Use a metal spatula to carefully get all the way under, beginning at a cut surface, and flip. This is one way to check the done-ness. If it looks good, flip the rest. Add more butter (real butter) along the sides and seams. The second side will take about half as long to cook.

 Season the potatoes generously with salt and freshly ground pepper.

The second side will cook faster than the first, so keep an eye on it! You can also put the whole skillet in the oven and broil at the end to get them extra crispy. I usually do this.

Ps. if using bacon fat, start the bacon in the cold cast iron skillet, laying the strips in the skillet before you turn on a low to medium-low flame. Soon the bacon will begin to release some of its fat. When it starts to buckle and curl, use the tongs to loosen the strips and turn each slice to cook on the other side. Keep flipping and turning the bacon so that it browns evenly and cook to desired crispness. Lay the cooked pieces on a paper towel, brown paper bag to dry. And voila, you have some tasty hot bacon fat in your skillet ready to cook some taters! Depending upon how much bacon you could, you can pour out some of the fat before putting taters in the skillet. You don’t need them swimming, but close to it.

Monday, September 19, 2016

Candied Bacon

Have you ever tried food and wish that you had tried it years earlier. I had that moment this last week.

I love bacon...apparently I really love bacon when it has been smothered with brown sugar. It changes EVERYTHING!!!

Candied Bacon

1/2 cup brown sugar 
1/2 tsp. Black pepper
1/8 tsp. Red pepper flakes

1. Preheat oven to 350.
2. Lay bacon out on a silpat or on  parchment paper.
3. Mix remaining ingredients and spread it over the bacon. 
4. Cook bacon for 30-40 minutes until crispy. 

Seriously....make this! NOW!!!

Sunday, August 21, 2016

Tomato Tortellini Soup


We had a few chilly weeks here and I needed something to warm myself up with.  So I ended up deciding to make this delicious soup. It was rich and creamy.  The tortellini added a great depth of flavor.   It was so filling.  Next time I make this I will take the pasta and cook it separately because the left overs were more like a sauce and not a soup.  I would make this again!!!

1 medium onion diced or 1 cup
3 garlic cloves, minced
1 teaspoon olive oil
1 spring of fresh rosemary chopped or ½ teaspoon dried
24 ounce can diced tomatoes
15 ounce can tomato sauce
½ teaspoon dried oregano
4 large fresh basil leaves or ½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon pepper
4 cups chicken stock
½ cup heavy cream
20 ounces three-cheese tortellini
½ cup shredded parmesan cheese + extra for garnish
salt and pepper, to taste (optional)
fresh basil, to garnish
shredded parmesan cheese, to garnish


1.Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent.
2.Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.
3.Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.
4.Serve and garnish with fresh basil and shredded parmesan cheese.

Sunday, August 7, 2016

Cherry Clafoutis

One of my favorite parts of summer is it being cherry season.  I was looking for a way to have my cake and eat it too.  What better than to make a pie that has a custard pudding filling and put my favorite fruit in it.

This was refreshing and light to eat.  I wouldn't change a thing about this recipe.  I would make this again!  I am so excited to have had this recipe.


Makes about 6-8 servings
20 oz fresh sweet cherries, stemmed and pitted
2 tbsp butter, melted
4 eggs
1 cup milk
3/4 cup flour
1/4 tsp  salt
1/2 cup sugar
1/2 tsp almond extract (or 3 drops of almond essence)
1/2 tsp vanilla extract
For Dusting
 powdered sugar

1. Preheat the oven to 350F. Grease a round 10 inch (26cm)  baking dish with butter. Dust with about 2 tbsp of sugar.
2. Arrange the cherries in a single layer; set aside until you prepare the batter.
3. Mix eggs with remaining sugar and salt. Stir in flour. Add milk, vanilla extract, almond extract and mix well until well blended. Add melted butter and stir to combine. The result is similar to crepes mixture.
4. Pour the mixture over the cherries.
5. Bake for about 40-45 minutes until puffed and golden brown. Cool on a rack for few minutes while it deflates. Sprinkle with powdered sugar before serving. Serve warm or chilled.

Sunday, July 31, 2016

Key Lime Pie

So decided to go the store to go buy the makings for Greek Lemon Chicken Soup.  I was walking through the produce and saw a bag of key limes.  I know right then and there that I wanted to make this pie.  I again forgot to take pictures of this because I shoved this in my face.  The graham cracker crust was mind blowing.  I used cinnamon graham crackers and it changes things for the better.  I didn't uses key limes and grabbed key lime juice from the drink isle.  This is a great summer dish and you only use the oven for a total of 20 minutes.

Graham cracker crust
  • 1½ cups ground graham crackers
  • ⅓ cup granulated sugar
  • 6 tbsp butter, melted
Key Lime Filling
  • 2 14 oz cans sweetened condensed milk
  • ½ cup light sour cream
  • ¾ cup lime juice OR key lime juice
  • zest from 2 regular limes or 4 key limes
Whipped Cream Topping
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
Graham cracker crust
  1. Preheat oven to 375F.
  2. Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes. Cool for at least 30 minutes.
Key Lime Filling
  1. Preheat oven to 350F
  2. Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.
  3. Let pie cool slightly before chilling. Chill for at least 3 hours.
Whipped Cream Topping
  1. Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.

Sunday, July 24, 2016

Hand Pies

You know you want to make one of my recipes when I forget to take pictures and just Hoover all of the food.  This recipe came out of the land of Pinterest.  It is full of flavor and it totally worth turning on the oven for a bit. 

Apple Hand Pies

Yield: 12-14 hand pies

Prep Time: 10 minutes, plus 10 minutes for glaze

Cook Time: 15-20 minutes


For the hand pies:
•1 box (14.1 oz) refrigerated pie crust (for two pies)
•1/4 cup unsalted butter
•1 can pie filling (I used cherry)
•1 egg white, beaten

For the glaze:
•1 1/4 cup powdered sugar
•2 Tbsp milk and 2 Tblsp. juice from pie filling


1.Remove pie crusts from package and allow to come to room temperature while you prepare filling. Preheat oven to 425F.
2.use a can or class and punch out circles for the hand pie.
5.Using a 1 Tbsp scoop, drop apple mixture into center of each pie crust circle. Fold in half and pinch edges COMPLETELY. Fold pinch edges over. Poke hand pie with tines of a fork to prevent bursting.
6.Beat egg white in a small bowl. Brush over the tops of each pie. Bake on a parchment paper lined baking sheet for 15-20 minutes, until lightly browned.
7.While pies are baking, whisk together the glaze ingredients. Remove cooked pies from baking sheet and drop in glaze, coating it completely. Return to parchment paper and allow to set, about 10 minutes. Enjoy warm or cold.

Sunday, May 22, 2016

Margarita Cupcakes

What can I say...these cupcakes are a delicious citrus filled happiness bomb. I can't tell you how many complements I got after making these. It tastes just like the real thing. The cake is lite and flakey and full of tangy lime. It screams summer to me. The next time I make I will use a cream cheese frosting with lime and tequila as it will hold up better to the summer heat. I also put a touch of salt on the limes as decoration. It helps make it very clear that these are margaritas in cake form. If you are concerned that kids can't have them you could cook the alcohol out and bring it back to room temperature...but what fun is that. Sometimes you just gotta have adult only cake.

Recipe from Brown Eyed Baker

yield: 12 cupcakes

prep time: 25 minutes

cook time: 25 minutes

total time: 50 minutes


For the Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk
To Brush the Cupcakes:
1 to 2 tablespoons tequila
For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt


1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don't worry, it will all come back together, power on!)
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.
*Note #1: If you would prefer to not use liquor in these cupcakes, you can absolutely omit it from both the cupcakes and the frosting with no problem. If you do omit it, I would add 1 tablespoon of vanilla extract to the frosting.
*Note #2: I used a Wilton 1M tip to frost the cupcakes.
(Recipe adapted from Confections of a Foodie Bride)