I’m excitedly cooking my way through Chrissy Teigen’s latest cookbook and I still love it so much. Today’s section is called Potatoes and Their Friends, which you can guess is all about: potatoes and some other yummy items. I’m wondering what I’ll do once I’m done cooking and sharing the gospel of this cookbook? I know I’ll for sure keep cooking from it; there are some great recipes in this book. Honestly, since I’m not cooking every single recipe in the cookbook, there are some recipes I’d like to go back and try.
I wonder if I’ll find another cookbook to cook my way through? Every year I say I want to get better about using cookbooks I already own and forcing myself to cook from it + share recipes with you, helps me do that. It holds me responsible I guess.
Besides being a huge fan of Chrissy Tegien’s cookbooks (buy them here and here) I’m kinda obsessed with following her on social media. Her children, watching her cook and even the hilarious antics between her and John. She’s just a really fun follow and I like to think we’re friends. Or at least she’s a friend in my head (totally normal).
Hungry for More: Potatoes and their friends
One reason why I am led to believe Chrissy and I are friends is because she’s liked several of my tweets before. This one being the most recent:
NEW POST – I’ve been cooking my way through @chrissyteigen‘s latest cookbook. Today, we’re talking SNACKS! Spoiler: the Hawaiian roll grilled cheese was so good. https://t.co/9RBbIAivm2 pic.twitter.com/OUdstsqam1
— eat.drink.frolic. (@eatdrinkfrolic) March 29, 2019
I believe this is a totally logical thought process to justify being friends with Chrissy – don’t you agree? Anyway, the Potatoes & Their Friends section has lots of delicious recipes inside like:
- crispy potato smashies
- potato gratin
- grilled eggplant with crispy shallots
- jalapeno-cheddar corn pudding
- kung pao roasted broccoli
And a host of other foods. Here’s what I decided to make: crispy potato smashies, kung pao roasted broccoli and salt & vinegar french fries.
Here’s the thing, everything I made was delicious. The broccoli was some of the best broccoli I’d ever made. It was lick the pan delicious. I made this kung pao broccoli twice in one week I think. Because I enjoyed it so much, I’m going to share that recipe here but for the rest of the potato and their friends recipes, you’ll need to jump on the bandwagon and get this book. Hopefully you own this cookbook by now (please tell me you do). Between the salad section and the Thai mom section, you need to get the book.
Kung pao roasted broccoli
Ingredients
For the broccoli
- 1/4 cup vegetable oil
- 1 tablespoon sesame oil
- 1/4 teaspoon cayenne pepper
- 2 pounds broccoli, cut into florets
- Kosher salt
- Black pepper
For the kung pao sauce
- 1/4 cup Thai sweet chili sauce
- 2 tablespoons oyster sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons Sriracha
- 1 tablespoon soy sauce
- 1 tablespoon unseasoned rice vinegar
- 2 garlic cloves, minced
For garnish
- 1 scallion, thinly sliced
- 1 jalapeño, sliced into rings
Instructions
Roast the broccoli
- Heat oven to 400 degrees.
- In a bowl, whisk together the vegetable oil, sesame oil and cayenne. Toss the broccoli in the oil, then season generously with salt and pepper.
- Dump the broccoli on a large rimmed baking sheet and spread it out in one layer. Roast until the edges are blackened and crisp - about 20-25 minutes.
- Meanwhile make the sauce: In a medium bowl, whisk together all of the ingredients for the sauce.
- Remove the broccoli from the oven and toss with the sauce directly on the pan. Turn the broiler on and broil the broccoli until the sauce is thick and bubbling (4-ish minutes but keep an eye on it).
- Transfer to a serving platter and add garnishes.
