Ellen

Portia de Rosti

Breakfast, Side, Vegetarian

Oh my goodness, Portia is such a delight. I mean, if I could catch up with her every week I would. But tragically, that would make for a really boring slash even more niche patch of cyberspace, featuring only Porshie recipes.

But she is just so damn smart and kind, and I love her. Sue me.

As you know, I’ve known Porsh and Ells for years – fun fact, I was both of their Man of Honor at their wedding – but given their insanely busy careers, it is always hard to pin them both down at the same time.

“Ellen sends her love, obviously! She still wants to get you a cooking show. Why won’t you take her up on the offer?”

While the answer is obviously off the record, I am too much of a wallflower at this time … and am trying to play competing offers against each other.

Anyway empire building aside, it was such a joy to see Porshie again, catch-up and desperately try and get intel on the upcoming season of Santa Clarita Diet. While she didn’t open her mouth to spill the tea, she did open it to down some Portia de Rosti.

 

 

Velvety smooth and creamy on the inside, golden and crisp on the outside, rosti are probs one of the top ten ways to enjoy the majesty that is potato.

Do you need me to say more? Just enjoy, damn it!

 

 

Portia de Rosti
Serves: 4-6.

Ingredients
1kg potatoes, washed
¼ cup butter, melted
¼ cup parmesan, grated
salt & pepper, to taste

Method
Place the potatoes in a saucepan, cover with water and bring to the boil over high heat. Once rollicking, reduce heat to medium and boil the potatoes for 10 minutes or so, or until cooked through but still firm. Drain and allow to cool completely.

Once chill, grate the potatoes and place in a large bowl with the butter, parmesan, salt and pepper. Stir well to combine.

Heat a skillet over medium heat and once scorching, add the potato mixture and press down to form a firm patty. Cook for ten minutes or so, or until golden and crisp. Flip the rosti and cook for a further 10 minutes until crisp and cooked through.

Remove from the pan, slice and devour immediately. Preferably with a kilo of bacon.

 

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Ooooga chucka, dancing baby etc.

Guess Who's Coming to Dinner

Now I know I only caught up with my girl P de Rossi less than a year ago, but with Mardi Gras in Sydney and the Winter Olympians, I am really loving my community ATM – Adam Rippon, yasss … and Gus Kenworthy kissing his boyfy post ski AND Eric Rutherford slaying, is making me hella proud – so thought nothing of it, to have her drop by again.

Plus … I did make her wait over two and a half years before getting her on this patch of cyberspace, so I owed her a second round.

What says I am desperately hoping for your return in Santa Clarita Diet … and I’m willing to do whatever it takes to get the job done?

Emphasis on whatever.

Image source: Netflix.

 

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Kilpatrick Warbeantons

12 days of Festivus for the rest of us, Side

While I have to try and spread out the core four in our 12 days of Festivus celebrations – you know, after catching up with Jase, Heidi, Barney, Liz, Wayne and Michael – and today doesn’t feature one of them, Patrick Warburton sure does tick the box for an awesome dinner companion.

I first met Pat whilst a part of Jamie Lee Curtis’ entourage. He was guesting on her allegedly hit sitcom Anything But Love in the early ‘90s. The title, of course, acted as a massive irony as we fell deeply in love. While it didn’t work out, we remained the closest of friends and I vowed to make his barry-tones famous.

When the role of Puddy came up, I knew he was the only person for the part. They were casting The Tick, I gave him a call. Walt needed someone to carry The Emperor’s New Groove with Eartha Kitt, I (made sure he) was there, like the Baywatch team would have you believe.

Given the fact he’s been super busy with A Series of Unfortunate Events, Pat and I haven’t been able to see of much as each other as we’d like. It was such a treat to be able to take the time, at festivus, to reconnect and reminisce over the supporting embrace of my star supporting player, Kilpatrick Warbeantons.

 

 

Oysters, natures snot, make me feel sick but I must admit, the concept of kilpatrick makes them sounds marginally more appealing. But I mean, how exactly can you go wrong by adding bacon and/or cheese to any occasion. The answer is, you can’t.

Enjoy!

 

 

Kilpatrick Warbeantons
Serves: 6.

Ingredients
4 rashers streaky bacon, finely diced
500g beans, top and tailed
2 tbsp passata
1 tbsp Worcestershire sauce
1 tsp Tabasco
salt and pepper, to taste
3 tbsp parmesan, finely grated

Method
Heat a frying pan over medium heat and cook the bacon until crispy. Remove the bacon from the pan and drain the oil on some kitchen towel.

Add the beans to the greasy pan and cook, stirring, until vibrant in colour but still crunchy.

Remove from the heat, toss through the passata, Worcestershire and Tabasco with a good whack of salt and pepper. Transfer to a bowl, top with bacon and parmesan, and devour, giddily.

 

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Portia de’arrozi

Cinco de Cuatro Celebration, Side, Snack, Vegetarian

I feel like such a terrible person – don’t worry, I know I’m not – I caught up with Ellen over two and a half years ago and as we were saying our farewells, we spoke about how I need to have a date with my dear friend Portia. Two and a half years ago!

Oh well – better late than never, I guess?

Anyway, I’d barely finished dialling the number before Porsh answered and excitedly screamed into the phone, “yes, yes, yes, yes, YES! I’d love to come visit and be featured on your anthropological record of your celebrity friends … to celebrate Cinco de Cuatro.”

Lucky it wasn’t a surprise, otherwise I’d have to take Jess and Will out of my inner circle!

As you can probably tell, it has been a couple of years since I have seen my dear Porsh and I’m so thankful that we finally got it together to put the time aside. Annelie and I have known Por for years – Annelie having co-starred with her in Ally McBeal as the dancing baby, and I co-starred with her as Elle Macpherson’s body double in the Kate Fischer/Tziporah Malkah headliner, Sirens.

Given that she was just killed off on the hit show I pretend to watch, Scandal, P was hella relaxed, having caught up on her sleep and feeling excited for the next step in her career. After swapping a few stories, catching each other up on our families – Ellen misses me desperately, obvs – we sat down for a bowl of spicy, Cinco de Cuatro appropriate Portia de’arrozi.

 

 

Hot and fresh, this little bowl of goodness is the perfect accompaniment to any meal … or long overdue date with a dear gal-pal.

Enjoy!

 

 

Portia de’arrozi
Serves: 6-8.

Ingredients
⅓ cup olive oil
1 onion, diced
4 cloves of garlic, minced
3 jalapenos, thinly sliced
2 cups long grain brown rice, rinsed thoroughly
2 cups chicken stock
400g tin crushed tomatoes
salt and pepper, to taste
small handful coriander, roughly chopped
juice of a lime

Method
Heat the oil in a large saucepan over medium heat and sweat the onion and garlic until nice and fragrant. Add the jalapenos and  cook for a further five minutes.

Reduce the heat to low, add the rice and cook, stirring, for about 10 minutes. Stir in the stock and tomatoes, crank the heat and bring to the boil.

Again reduce the heat, cover and simmer for about fifteen minutes, or until the liquid has absorbed. Season generously with salt and pepper, stir through the coriander and lime juice … and devour.

 

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Frijoley Fisher Dip

Condiment, Dip

It is so hard being a close friend of celebrity dynasties. I mean, you catch up with one of your dearest friends and next thing you know, their kid half-sister is calling begging to reconnect as well!

Sure I would consider Joely Fisher a dear friend but just because I needed some soul affirming love from Carrie doesn’t mean I need to field over 100 missed calls a day from Jo, begging to catch-up.

After a quick call from my service provider begging me to just take the damn calls and free up their network, I relented and offered her a quick weekend slot to tide her over and help me soften up after the infuriating desperation of her calls.

As you can probably guess, I first met Jo through Caz after connecting in rehab and like the rest of the broader Reynolds-Fisher Dynasty, is a complete triple threat. Obviously being the youngest that I’m friends with, our duelling talents led to a friendly rivalry that would go on to inspire the hit movie Drop Dead Gorgeous.

Despite this, we have always remained close so I didn’t verbally assault her for the incessant calls.

Joels hasn’t be overly busy recently – aside from a guest stint on Tim Allen’s show and Drag Race U – so honestly, I was wary that this catch-up was an attempt to get back in the spotlight. Thankfully I was wrong and bless her heart, she truly just wanted some down time with a dear friend.

After learning that, I threw out my laxative-laced treat and quickly whipped up our favourite from our old vegas days, my Frijoley Fisher Dip.

 

frijoley-fisher-dip-1

 

Beans and by extension, bean dip, often get a bad rap for the music the oft inspire – which is not a probs if you’re singing and dancing 8 shows a week in Vegas – but this dip is killer. Maybe that has something to do with the shit tonne of cheese?

Warm, creamy and spicy – it is the perfect accompaniment to reconnecting with a friend.

Enjoy!

 

frijoley-fisher-dip-2

 

Frijoley Fisher Dip
Makes: 2 cups.

Ingredients
800g canned pinto beans
⅓ cup cream cheese
1 cup cheddar cheese, grated
2 tsp cumin
2 tsp chili powder
2 tbsp diced pickled jalapeños
1-2 shallots, finely sliced
extra cheddar and/or sour cream, to garnish

Method
Chuck beans and cream cheese in a food processor. Blitz.

Transfer to a small saucepan over medium heat, add other ingredients, stir to combine and heat until until all combined.

Top with shallots, grated cheese and/or a dollop of sour cream.

Devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Pumpkin and Baconnie Britton Muffins

Baking, Breakfast, Side, Snack

Don’t you hate a tease?

I mean, I know I dragged Con out for a catch-up to give me the goss about her Nashville departure and then gloated about it to you, but since I can’t actually share said spoilers with you I’ve acted like a tease, so I’m sorry. Kind of.

Either way, you’re just going to have to move on, ok?

I first met Con in the late 80s while she was studying at the Beijing Normal University. I was in the midst of yet another of my educational institution scams but abandoned the grifting to form a friendship with Con and Kirsten Gillibrand.

Fun fact, it was I that pushed for Con to get into acting and after she graduated we moved to New York, where she studied theatre and I studied the male form in the meat packing district.

After falling out briefly in the early 90s, I won her back over after recommending her to my dear friend Michael J. Fox for a role in Spin City and I’m very proud to say that we’ve been trouble free ever since.

Con was exhausted when she arrived – which was to be expected after I pulled her off set after an all night shoot – but knew that my potential Rayna-less induced panic couldn’t be quelled by anything but time with her.

Oh and a batch of my Pumpkin and Baconnie Britton Muffins.

 

pumpkin-baconnie-britton-muffins-1

 

You could be forgiven for assuming that I’m a huge fan of the muff, given my penchant for posting recipes this week … but there is truly nothing Con and I would rather share. Salty, sweet and earthy, these muffs are wholly satisfying as a quick breakfast, light snack or full meal if you down the entire batch.

No judgement, just enjoy.

 

pumpkin-baconnie-britton-muffins-2

 

Pumpkin and Baconnie Britton Muffins
Makes: 6 Texan, 12 normal.

Ingredients
2 cups butternut pumpkin, diced
6 rashers streaky bacon, finely diced
2 cups flour
1 tsp baking powder
½ tsp baking soda
salt and pepper, to season
3 eggs
3 rosemary sprigs, leaves removed and finely chopped
½ cup extra virgin olive oil, plus extra for pumpkin
½ cup milk of your choice
150g firm Goat’s cheese, crumbled

Method
Preheat your oven to 180ºC.

Place the pumpkin on a lined baking tray, drizzle with olive oil and bake for about 20 minutes, or until soft and starting to caramelised. Remove from the oven, keeping it on, and cool.

Meanwhile, heat a small frying pan over medium heat and cook the bacon, stirring, until crisp and brown. Remove from heat and allow to cool.

When everything is getting hella chilled, combine flour, bakings powder and soda, salt and pepper together in a large mixing bowl. In another bowl, give the eggs a good whisk before adding the rosemary, oil and milk. Fold the wet ingredients throw the dry and then fold through the pumpkin, bacon and feta.

Divide the mixture evenly amongst a lined muffin tray and bake in the oven for about 20 minutes, or until an inserted skewer comes out clean.

Devour warm, slathered in butter.

 

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Clear eyes, full head of hair, can’t lose

Guess Who's Coming to Dinner

There has been much talk in the last week about my dear friend Connie Britton’s reduced role in the upcoming season of Nashville and while I love Con dearly, I almost think I love Queen Ranya and her relationship with lil JuJu B-arnes more.

To put my mind at ease – I haven’t slept since I first caught wind of the rumours – I decided to pull her from the set to catch-up and fill me in on all of the goss from the upcoming season.

She knows I’d never spill a secret, so I don’t see it being a massive issue!

What can I make to soften her up while simultaneously paying tribute to her luscious, shampoo commercial-esque locks?

Image source: Frazer Harrison/Getty Images.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Carrie Fisher’n’Chips

Main, Seafood

Oh my goodness – my stomach is in agony! No i’m not into some odd masturbatory technique, I just haven’t stopped laughing for the last 24 hours.

It was such a treat to have Carrie over and reenact a good / funny version of SaTC with the part of New York dutifully played by my kitchen / television.

As you know, we met in rehab and were bonded instantly due the fact we were both poised to be celebrated writers and we had complex relationships with our Hollywood mothers. While my issues stemmed from the fact that I was generally running a scam at their expense, Carrie grew up in the limelight of the Reynolds-Fisher dynasty and drama which gave her a very different childhood … and me a reason to befriend her to get to Debs to form an alliance against Liz.

Obviously she stole two of her husbands from me … but that is another story for another time.

So back on track, I quickly ingratiated myself with the Reynolds-Fishers (often despite Caz’s better judgement) and have been a confidante to Caz ever since, filling each other’s lives with so much joy and laughter.

I can’t say enough about how beautiful and close our friendship is.

As I mentioned and I’m sure Star TrekWars fans would be aware, Caz just wrapped on the latest movie and was completely pooped so relished the opportunity to pull up a seat next to me in our twin recliners and make sassy, forced, attention grabbing statements about the semi-clad swimmers who were dutifully flooding our basements.

To get us in the mood – or to be more accurate, out of it – I whipped up a batch of her favourite / my famous Carrie Fisher’n’Chips.

 

carrie-fisher-n-chips-1

 

I assume I’ve mentioned it ad nauseam, if not, I fucking hate seafood. Hate it. I mean, they live in their filth (even though someone rightfully argued that they live in a purifying saline solution). Anyway, Carrie loves a good ole Fish and Chips and given that she just wrapped her time in London, I had to make something to help her acclimate back into the real world.

With that, I went heavy with the chilli, lemon and lime to drown the flavour of fish and served it with crispy chips and a delightful harissa mayo that had me *shudder* liking seafood.

Enjoy!

 

carrie-fisher-n-chips-2

 

Carrie Fisher’n’Chips
Serves: 4.

Ingredients
8 pieces of hoki portions (I hate seafood, of course I’m going to buy pre-portioned)
2 eggs, whisked
1 cup plain flour
2 cups panko breadcrumbs
¼ cup flat-leaf parsley, finely chopped
1 tbsp chilli flakes
zest of one lime
vegetable oil
One serve of the chips from Friza Minnelli … I don’t think the Dolognese would help the chips

Harissa mayo
1 clove of garlic, finely minced
3 tbsp mayonnaise
4 tsp harissa paste
1 ½ tsp rose water

Tartare
1 cup mayonnaise
zest of one lemon
2 tsp capers, drained, finely chopped
2 gherkins, finely chopped
2 tbsp flat-leaf parsley, chopped

Method
Probs make a start on the chips first. Then when they are in the oven, whisk the eggs in a shallow bowl, the flour in a second shallow bowl and combine the breadcrumbs, parsley, chilli and lime in the third shallow bowl with a good whack of salt and pepper.

Dry the hoki pieces with some paper towel. Working piece by piece, coat the fish in the flour, dip in the egg and coat in the crumb. Rest on a plate and continue until they are all sorted.

Heat a good lug of vegetable oil in a large frying pan over medium heat, when it is nice and hot reduce the heat to low and fry two pieces at a time, 4-5 minutes per side. Remove to some paper towel and repeat until the fish is sorted.

Turn off the oven when the chips are done and place the fish on the lower shelf to keep warm while you quickly whip up the sauces … which are super easy. Place all the ingredients in separate bowls – obviously – and stir to combine.

Serve up the fish and chips with a fat dollop of the sauces and the cut up zested citrus. Devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Postcards from the force of Hannah and Her Sisters

Guess Who's Coming to Dinner

Huge news guys!

No, I’m not covering the Olympics despite being crazy sporty. While I’m sure you’re wondering why I’m not there the answer is simple, I am a doctor for the Russian team … so yeah, I’m banned – maybe I’ll be allowed in Tokyo?

Who knows? Either way, I was crazy moist after watching the Opening Ceremony and decided I needed one of my closest gal pals to drop by while we quench our thirst during the first/best week of the competition – aka swimming / scantily-clad-men-a-palooza.

So obviously I reached out to my closest girlfriend, Carrie Fisher and obviously she said yes!

We’ve know each other since meeting in rehab – I was the inspiration behind Alex in Postcards from the Edge. Like the bonds I made in prison, the bonds you make in rehab are for life and Caz and I have always been a loving support for each other.

Caz recently wrapped on the latest Star Wars movie – fun fact, it was our life goal to never see one of those films but Carrie had to sit through one at a premiere so I am riding solo with that goal (relax Star Wars fans, if Carrie asks me to watch them I will … she doesn’t mind) – so was very keen to relax, reconnect and lecherously watch the swim events.

What says you’re my dearest friend / damn I love watching the swim team?!

Picture source: Publicity shot from a Star Wars, obviously I don’t know which one.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Muffins Florentine Henderson

Breakfast, Snack

Ok, so I have another confession to make – not only did Florence harbour me, quite literally, on her boat but we also had a clandestine affair in the early 70s. You know those rumours about her and Barry Williams? Yep, that was me … I just used him as a cover in ye-olde-TMZ.

While we had a very ugly break-up when she discovered me in the Brady bed with Robert Reed, she was kind enough to accept my apology when I was working through the steps during one of my earliest stints in Promises in the 80s.

Be it plastic surgery or her joie de vivre, Flo hasn’t changed a bit since she last came to town and is the same sweetheart that we grew to love on television. Instead of chastising me for ruining Annelie’s memory, she leant a supportive ear and offered no judgement.

As well as being in town for her annual visit, Flo was very excited by the possibility of us collaborating on her Retirement Living cooking show given my extensive connections and culinary skill. While I am reluctant to parlay these wealths it televisual fame and fortune which would inevitably lead to an Emmy, a spot on Survivor and a guest-judging spot on RuPaul’s Drag Race, I humoured Flo that I am ready to take the leap as it does make sense.

I was still reticent about my feelings regarding her idea after sleeping on her idea, my Muffins Florentine Henderson were the perfect dish to gloss over the planning.

 

Muffins Florentine Henderson-1

 

While they aren’t pretty, Muffins Florentine Henderson were our go-to post-coital snack in the Brady days and eventually became a family tradition for Christmas breakfast as nothing says festive quite like the cheesey and delicious post-freaky with Flo snack.

Enjoy!

 

Muffins Florentine Henderson-2

 

Muffins Florentine Henderson
Serves: 6/1, dependent on greed.

Ingredients
1 ½  cup chopped frozen spinach
2 onions, finely chopped
⅔ cup grated cheese
⅓ cup grated parmesan cheese
⅓ cup mayonnaise
salt and pepper
6 muffins, halved

Method
Completely drain the spinach and combine in a large bowl with the onion, cheeses and mayo, seasoning generously and not as generously, of the pepper and salt respectively. Leave to rest. This can be done a day ahead and left in the fridge in a air-tight container.

When you’re almost ready to eat, pre-heat the oven to 180°C and toast the muffin halves. Spoon a generous dollop of the cheesey spinach mixture on top. Repeating the process until they are all done.

Bake in the oven for 15-20 minutes or until golden and the cheese is bubbling.

Remove and leave to set/cool for a few minutes and then devour, unless you’re keen with third degree cheese burns in which case just dig right in.

I do not advise that though as I lost some feeling in my mouth doing that.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.