Piper Perapoutine

A decade of saying so, Gravy, Main, Party Food, Side, Snack

While Loz got me thinking about the beauty of Because I Said So – it is like a La La Land before its time … in that they were both snubbed by the SAGs for best ensemble cast – it was Ads that sealed the deal last week as we spoke fondly of our dear friend Piper Perabo.

I met Pipes on the set of Coyote Ugly where I was performing as Adam’s stand-in and body double. I’m not sure if it was beauty, our mutual hate for LeAnn Rimes – she stole my sixth husband and Pipes had my back – or the fact that love scenes are hella awkward and you’ve got to have a good rapport, but we instantly formed a friendship and I helped jettison her into the stratosphere of fame.

I haven’t been able to catch Pipes lately given her starring role in the underrated, sudsy gem Notorious, but thankfully its likely axing freed up her schedule and allowed her to drop by for a celebratory date.

But seriously, go through Pipes credits and see how many underrated classics she has been in – get this woman another damn hit.

Pipes and I quickly got to work gossiping about LeAnn and Tyra – we got yelled at like Tiffany on set – plotted ways to reboot the Cheaper by the Dozen franchise, bitched about the Don’s worse than even anticipated first week and toasted her classic 2007 film … over a big bowl of comforting Piper Perapoutine.

 

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Yes – poutine would be classified a comfort food, given the generously gooey curds, velvety gravy and, well, potato (when isn’t it comforting?), and this date is meant to be a celebration.

But when your modern classic is rated 5% on Rotten Tomatoes, you sometimes need a little comfort to get you in the mood.

Enjoy!

 

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Piper Perapoutine
Serves: 2 sad friends.

Ingredients
500g washed potatoes, russet work best but I’m not a dictator … like Trump
a good lug of olive oil
3 tbsp unsalted butter
3 tbsp flour
1 cup chicken stock
salt and pepper, to taste
a very generous handful of cheese curds (or baby bocconcini in a pinch like I had to, but make no mistake it is not the same)

Method
Preheat oven and two baking sheets to 220C and cut the potatoes into thick batons. When the oven has come to temperature, remove the baking sheets, line them, separate the potatoes across them, coat with a good lug of olive oil and return to the oven. Immediately reduce heat to 180C and bake for fifteen-twenty minutes, or until golden and crisp.

While the fries are baking, melt the butter over medium heat in a small saucepan. Whisk in the flour and cook for a minute or two. Remove from the heat and slowly whisk in stock until combined and smooth – remove it from the heat should avoid lumps, but just in case ok?

Return to the heat and bring to the boil, reduce heat low and simmer until thickened. You may need more stock to get it to the consistency you like, so go nuts and stop whenever it gets to your preference. Season generously and remove from the heat.

By this point your chips should be done, so remove from the oven, lightly salt and transfer to a plate. Top with the curds and drown in gravy – because comfort, duh – and devour.

 

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Lauren Graham Crackers

Baking, Oy with the turkeys already!, Side, Snack, Sweets

I honestly cannot believe I am sitting down to write about catching up with Lauren Graham in this context. I mean, a Gilmore Girls reunion has long been my dream but after the short lived wonder that was Bunheads, I feared that ASP wouldn’t be able to bequeath the only TV revival I ever wanted.

Outside of Golden Girls, obviously.

Don’t get me wrong, such a positive and hopeful person like me always dreamed that it would one day happen … I just thought Lauren and I would be catching up to celebrate the seminal movie Because I Said So’s tenth anniversary, before experiencing this wonder.

It is a fact universally acknowledged that 2016 has been absolute balls, but not in a good way, but (the horrifically named) Gilmore Girls: A Year in the Life is something we can all take some time to be thankful for, which really makes it’s release so convenient for me and my Thanksgiving plans.

As you know, Annelie and I used to work as gophers on the set of the OG series until we were blacklisted for not letting go off our adopted triplets amnesia storyline – which *spoiler alert* was left unused in the revival.

While you may have assumed that is how we met and fell in love with Loz, we actually connected on the set of Caroline in the City whilst part of Lea Thompson’s entourage – our story inspired the teen movie, Heathers. Seeing a star on the rise, we jumped to join Loz’s far less angry clique and guided her to greatness.

Loz has been so busy in recent years, what with keeping Kleenex afloat via Parenthood – which to confess, I couldn’t watch as it just felt like she was cheating on Rory, Richard and Emily – so it has been a while since we’ve been able to take the time to get together and celebrate everything that makes our friendship as beautiful as it is.

Thankfully not a thing has changed in our time apart, Loz is still such a beautiful soul and she is still more than willing to spill some secrets to her best friend – I know the final four words guys! – over a batch of her favourites, my Lauren Graham Crackers.

 

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I know what you’re thinking – oy, with the grahams? / they shoot bloggers, don’t they? – but bare with me, graham crackers are insanely delicious … and festively appropriate given they are the basis of all the best cheesecake / pie crusts.

Thankfully Loz and I don’t need to be too fancy to celebrate Thanksgiving, our friendship and the GG reunion is more than enough.

But to reiterate, these are delicious as is – enjoy!

 

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Lauren Graham Crackers
Makes: 30-40.

Ingredients
60g unsalted butter
115g muscovado sugar
1 egg
2 tbsp honey
1 tbsp milk
1 tsp baking powder
1 tsp salt
250g wholemeal flour

Method
Beat the butter and sugar using a stand mixer for about five minutes, or until pale and creamy. Still beating, slowly add in the egg, honey and milk, allowing the mix to come together before adding the next. Remove from the stand and fold through the baking powder, salt and flour, until it comes together as a smooth dough. Form into a disc, wrap in cling wrap and refrigerate for an hour or so.

Preheat the oven to 180°C.

Remove the dough from the fridge and split it in two, returning one to the fridge while you work on the other. Between two sheets of baking paper, roll out the dough until it is super thin – 2-3mm max – cut it into graham shaped rectangles, dot with the thick end of a skewer and transfer to a baking tray.

Repeat the process with the second piece of dough.

Transfer both trays to the oven and cook for about fifteen minutes, or until golden brown and crisp. Remove from the oven, split the biscuits into pieces and transfer to a cooling rack.

Then 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+.