Category Archives: from my kitchen

I hope you don’t mind

2012, so far it’s been a pretty meaningful year. I started an actual business, I turned 25, moved in with a boy, and became a blogger (not in that particular order). I think … (sigh), I think I’ve got to make one more big change before 2013 roles around.

It’s been coming for a little while, but something my Dad said very recently struck a chord. It had something to do with keeping momentum when you can feel you’re moving in a good direction.

This business that I’m growing, Taste Frederick, is truly the materialization of what I wanted this blog to be when I started. I love telling people about Frederick, talking about food, and sharing everything relating to both. Talking to complete strangers about what to check out in Frederick is actually how I met Rob :-). I cannot begin to express how lucky I feel now that I get to do this in a more official capacity.

I am starting to feel however that I am spreading the goods a little thin. Taste Frederick has a blog of its own and I feel that by continuing to share everything food and Frederick related here, the new business is missing out. It’s like two kids vying for my attention. I think I have come up with a solution however, and this is what I hope you don’t mind.

I’m going to retire, or at least migrate it into the Taste Frederick Food Tours blog. (Sheese, that was hard to type.) Everything I’ve ever posted about Frederick’s restaurants/food scene will be moving over there. All of my own recipes and silly nonsense posts will be moving somewhere else new and exciting.

I have been sitting on another domain name for almost 2 years, (Yes I hoard them ;-)) This will be where you can find me on the web from now on. Again I sincerely hope you don’t mind. By: Sarah Rae will be a little more than just a food blog though, it’s going to get a little more personal up in there. I promise however, that it will continue to be a good time.

So in a nutshell all things Frederick can now be found at (and Facebook & Twitter).

All things Sarah (including my own kitchen adventures) can be found at (and Facebook, Twitter, Instagram & Pinterest). There will be recipes, photos, small business talk and everything else my heart has ever desired.

I have loved LOVED creating this space and cannot believe how much it has helped me do in really just the past 10 months. Thank you so much for reading & I really hope to continue to see you around the web.

**The eventual plan is to delete this blog and direct the domain to the new one, so if even if you’re looking for anything “Food & Frederick,” you’ll still be directed to the right place :-)**


Truffled Sweet Potato Poutine

A few weekends ago I finally added some white truffle oil to my collection and the first thing I wanted to make was sweet potato truffle fries. However I was struck with a bit of inspiration and instead used my craving as the base for a delicious “brinner.” (If you follow me on Instagram, you probably know what’s coming.)

Sweet Potato Truffle Fries

Poutine is a traditionally Canadian dish. It’s french fries served with cheese curds and gravy. I’ve seen breakfast/brunch versions done with the addition of an egg and that served as my jumping off point.

Rob and I love this super easy recipe for pulled pork (we used it to make nine pounds worth for a recent party) and I figured this dish could use a meat since my taste testers included some dudes.

Once all of the ingredients are done, it’s best to set up some sort of assembly line so you can quickly and easily get the fried eggs off the stove while the yolks are still perfectly runny.

Truffled Sweet Potato Poutine (serves 4-6)

Crock pot pulled pork & juices for gravy
2-3 sweet potatoes (yams) cut into french-fry sized pieces. Tutorial here.
Olive Oil
Standard Salt & Pepper
Truffle Oil
Truffle Salt
Sweet Potatoes cut up for fries

Preheat oven to 400 degrees.

Spread out your sweet potato fries on a baking sheet in a single layer (you may need more than one baking sheet for this.)

Drizzle the sweet potato fries in a bit of olive oil and lightly sprinkle with salt and pepper

Place the baking sheet(s) in the oven and roast for about 30 minutes (tossing halfway through) or until the edges of the sweet potato fries are crisp. Some may even get a little dark and that’s OK.

While the potatoes are roasting you can make the gravy.

Gravy reducing on the stove

Once the potatoes, gravy and pork are all prepped. You can begin to cook the eggs.

For these bowls I went with fried eggs over-easy. There’s just something so satisfying about breaking open the yolk.

To assemble each bowl start with a small pile of sweet potato fries and lightly drizzle with truffle oil (very lightly) and sprinkle with a little truffle salt). Next, top the truffled sweet potato fries with pulled pork and gravy and finish with an over-easy egg.

Truffled Sweet Potato Poutine Bowl

It may not be the most photogenic of meals, but for whatever it lacked in beauty it certainly made up for it in taste and savoriness. I also don’t think this bowl would be the same if there weren’t sweet potato fries at the bottom of it.

Green Curry Baked Coconut Shrimp

I need to conquer my fear of frying food.  Of course I’m afraid of horribly burning myself, but I think its more that it’s just something I’ve never tried before. What if I lose all my batter to the oil? What if I can’t regulate the oil temperature? My oven gets a lot of love and I don’t eat a ton of fried food at home. It could be worse, but all the same, I think I need to try frying something. That time was not last night though.

I am a huge fan of coconut shrimp. Like Pad Thai, it’s something I could eat everyday. I’ve made a simple baked version at home on several occasions and the flavors in this Green Curry Cooking Sauce left me inspired to try a new version. Instead of using egg as my batter liquid, I used the sauce.

World Foods Thai Green Curry Cooking Sauce

Making coconut shrimp: flour, green curry sauce, coconut

Lining coconut shrimp on the pan

Coconut Shrimp fresh out of the oven

The shrimp turned out even better than expected. (Which was a really good thing because I needed to redeem myself from a spaghetti squash fail I fed Rob the night before.) There was a very slight spiciness to the shrimp and the coconut crisped up perfectly. I used the rest of the sauce to coat some veggies and served everything over rice.

World Foods Thai Green Curry Vegetables

I have actually been given the opportunity to taste and review several WORLDFOODS sauces as a member of the Maryland Taste Team. WORLDFOODS wants to get the word out about their Asian sauces and several other states have taste teams as well. It’s actually a bit of a competition. We’re competing against the other states to create inventive recipes and engaging reviews and you can help through Facebook likes and comments and interaction on Twitter. You could also have the chance to win some sauces for your own kitchen too.

Green Curry Coconut Shrimp over rice and veggies

Green Curry Baked Coconut Shrimp (makes 16 shrimp, feeds 2-4 people)


1/2 cup all purpose flour
1 jar WORLDFOODS Thai Green Curry Sauce, 1/2 cup separated
1 cup sweetened shredded coconut
16 large uncooked, peeled & deveined shrimp (tails on makes it easier to prepare)
Approx. 3 cups mixed veggies (I bought a pre-cut mix from the store with broccoli, cauliflower, mushrooms, snow peas, carrots and peppers)
1/2 cup water
Approx. 1/2 cup uncooked rice


1. Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper

2. Assemble your battering station – line up three bowls next to your baking sheet. In the first bowl, flour. In the second bowl, 1/2 cup green curry sauce. In the third bowl, the coconut. One by one dip and coat each shrimp in the flour, sauce, and coconut in that order. Then gently place on the baking sheet.

3. Once all the shrimp are battered, put the baking sheet in the oven for 15-20 minutes, making sure to flip the shrimp over halfway through. (Mine took about 16 minutes.)

4. Once the shrimp are in the oven, start preparing the rice and veggies.

5. Cook the rice according to package directions or your favorite method.

6. Place a pan over high heat and coat with either cooking spray or a light coating of oil. Once the pan is smoking slightly throw in the vegetables. Cook for about 2 minutes, stirring constantly. Add 1/2 cup water and let cook for about 5 minutes until the water is evaporated, again stirring constantly. Once the water is gone, pour in the remainder of the Green Curry sauce and toss the vegetables to coat. Remove the pan from heat after about 1 minute.

7.) Once the rice is cooked, plate your meal and ENJOY!

*WORLDFOODS provided this sauce and several others to me to try, however all opinions are my own.