chocolate dipped potato chips.

chocolate dipped potato chips | Cody Uncorked.

What better day than Monday to share the “recipe” for chocolate dipped potato chips?

chocolate dipped potato chips | Cody Uncorked.

They need no lengthy explanation, no witty narrative or creative anecdote. They are salty and they are sweet and you need them because Monday.

chocolate dipped potato chips

ingredients
12 oz bag chocolate chips
1 large bag of your favorite potato chips (I used Trader Joe’s Ridge Cut with Sea Salt)

directions
Melt the chocolate chips over a double boiler (here’s a great video tutorial) or in the microwave (30 second intervals, stirring after each). Once melted, dip each chip into the chocolate and place on a sheet of parchment paper to dry. The chocolate will harden as it cools.

I like keeping these simple, but you could also go wild and add sprinkles or nuts or truffle salt, you animal you.

chocolate dipped potato chips | Cody Uncorked.

Take that, Monday.

XO,

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the tale of the strawberry rhubarb pie.

First of all – happy Friday, y’all! Second – I promise promise that posts with photos that don’t come from cell phones are coming soon. I just had some good stuff to share and figured you wouldn’t mind poor image quality for just a few more posts. Right? Right.

So, the tale of the strawberry rhubarb pie starts with a glorious, colorful, heaping pile of rhubarb at the Buford Highway Farmers Market. It was calling my name and had to come home with me to fulfill it’s pie destiny.

Once home, I mixed it with sweet strawberries and enveloped it with buttery pie dough. It came out of the oven smelling like actual Heaven, and the only picture I took was this one with my phone:

strawberry rhubarb pie | Cody Uncorked.

This tale takes a turn for the worse when I realized we had dinner/evening plans every night this week – thus rendering the consumption of the whole pie impossible. (Note: this is probably a good thing. For my thighs.)

Things started to look up when Jeff offered to take the pie to his coworkers – hooray! – someone will be able to enjoy this delicious pie and the effort won’t have been for naught. (Is that a double negative? Does it even make sense? I don’t know.)

The pie took its trip to work with Jeff today and it was a huge success. Hilarity ensued (I’m talking to you, mysterious @HalloweenHotSce), “somebody called somebody about the pie”, and my life has forever been made. A first-hand account from Jeff (completed with photos) and a recipe for said pie below!


jeff’s first-hand account of the strawberry rhubarb pie:
Got here late, had a meeting at 10. My entire team is either vacation or working from home, so I put it in the big break room with a sign.

Come back to this 2 hours later…

Pie at KCP

While I am checking it, get 2 comments:

  • “Hell Yea”
  • “Kiss the Chef for me”

Up close sign comment someone took the time to type out and print!

rave review of pie

Then, I get this IM 10 minutes ago…

IMing about pie


So now, without further ado, the recipe for the strawberry rhubarb pie!

Strawberry Rhubarb Pie

ingredients

1 recipe for double pie crust (I LOVE this one)
3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, cut in 1/2″ slices
3 1/2 cups (about 1 pound) strawberries, sliced
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon or lime juice
a pinch of salt
1/4 cup quick-cooking tapioca

directions

Preheat your oven to 400 degrees. Roll out half of pie dough into a 12-inch circle and transfer to a 9-inch pie dish. (You can always use this little trick to make things easier.)

Stir together all ingredients (except egg wash) in a large bowl. Place the mixture into your rolled-out bottom crust. Next, roll out your top crust and cut a decorative shape, if desired. This is your chance for creativity – don’t mess it up. Just kidding, but you do have to make some sort of cut so that the pie can vent. Transfer your masterpiece to the pie, then do your best to trim the excess and pinch the sides together. (Clearly I skipped class the day we learned this skill.)

Transfer the pie to a baking sheet so there aren’t any nasty spills in your oven, then whisk the egg yolk with the water and gently brush the mixture over dough. Bake for 20 minutes, then reduce oven to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden brown and you can see the beautiful juices bubbling away.

Remove the pie from the oven and let it cool. This will take at least an hour or two, but by then the filling will be nice and thick. 

Hope you enjoyed this never-ending post!

Love you long time!

signature | Cody Uncorked.

meyer lemon bars.

meyer lemon bars | Cody Uncorked.

During an average week, Jeff and I cook dinner at home three or four nights. It sounds daunting, especially since we both have full-time jobs and a spry little dachshund who needs his daily walks.

The key for us is planning the week’s menu ahead of time (I mentioned this in my last post!). When you write your recipes out on paper, it’s easier to find common ingredients and ways to incorporate leftovers (a roasted chicken at the beginning of the week means stock for soup on night and meat for enchiladas another). Additionally, organizing your grocery list in order of your market’s aisles will Change. Your. Life. Seriously, do it.

Sometimes, however, I still go to the store with absolutely no ideas, no planning, no list of any sort. It usually still results in some delicious meals, but always results in a ton of aimless wandering…and some sort of indulgent dessert.

meyer lemon bars | Cody Uncorked.

A while back, I roamed the nearby Whole Foods with nary a recipe nor list, awestruck with all the colorful vegetable and fruits. When I passed a display of meyer lemons, I put two in my basket without even thinking about it. They were priced 2 for however much and they were bright and pretty and I couldn’t resist.

Luckily, when I got home and set out to find the perfect recipe for them, I found an already earmarked dessert from the Smitten Kitchen cookbook for Whole Lemon Bars.

meyer lemon bars | Cody Uncorked.

(I didn’t have a square baking dish – things still worked out.)

These were the easiest thing to make – they came together in an hour and the only things I had to clean were my food processor, some measuring cups and a spatula. Also, the recipe uses the whole lemon, peel, pith and all, so you can feel good about that.

They are not, however, the most healthy dessert you’ll ever encounter. You’ll need two sticks of butter – one for the shortbread-like crust and one for the filling. Cut the squares small, share them with friends and eat a salad for dinner (or not), it’ll be okay.

meyer lemon bars | Cody Uncorked.

Would you be interested in more info about how we plan our meals for the week and get organized to go grocery shopping? Lemme know in the comments!

Meyer Lemon Bars
adapted slightly from the Smitten Kitchen cookbook

ingredients

for the crust:
1 cup flour
1/3 cup sugar
1/4 tsp salt
1/2 cup (1 stick) butter, cut into chunks

for the filling:
1 small/medium meyer lemon
1 cup sugar (1 1/3 if using regular lemon)
1/2 cup (1 stick) butter, cut into chunks
4 eggs
2 tbsp cornstarch
1/4 tsp salt
powdered sugar (optional)

directions

Preheat the oven to 350 degrees. Take an 8” square baking pan (or a round cake pan…whatever) and line with two overlapping pieces of parchment paper. Make sure they’re a few inches longer/wider than your pan so that the edges hanging out of the pan can be used to pull the lemon bars out once they’re cooled. Spray the paper with cooking spray.

crust: Blend flour, sugar and salt together in bowl of a large food processor. Add butter and pulse until mixture looks powdery, but if you pinch it holds its shape.

Turn the dough crumbs out into the prepared baking pan and press dough evenly to cover the bottom of the pan. Prick the dough all over with a fork, then bake for 20 minutes or until golden brown. Remove from oven and set on cooling rack. Leave oven on.

filling: If you’re using a regular lemon, start by cutting it in half and examining the rind. If the white part (pith) is wider than 1/4”, remove the skin from half the lemon and discard before proceeding. If it is thinner than 1/4 inch, leave as is. Also make sure to increase the sugar to 1 1/3 cups!

Cut your lemon halves into thin rings and toss the seeds. Put the lemon slices in the bowl of the food processor and add the sugar. Process until the lemon is thoroughly pureed, about 2 minutes.

Add the butter and run the machine until the mixture is smooth. Add the eggs, cornstarch, and salt and pulse until everything is well combined.

Pour the lemon mixture over the crust and bake for 35-40 minutes, or until the filling is just set. It should only wiggle a little bit.

Let the pan cool completely either on a wire rack. Use the parchment paper ‘sling” to carefully remove the bars from the pan and place on a cutting board. Dust with powdered sugar, then cut into 16 squares (or square-ish shapes if you use a round pan like I did!)

meyer lemon bars | Cody Uncorked.

Whether you plan ahead or not, I hope you have a week (and weekend) full of deliciousness!

LYLAS,

signature | Cody Uncorked.