Making fresh butter is definitely not necessary—good, fresh butter is available at your local grocery store for about what it costs to make it, and in much less time. Still, it’s delicious and a lot of fun to make, shape (hello, butter sculptures?) and serve.

It’s easiest and fastest to make using an electric or stand-up mixer, but feel free to try your hand (pun fully-intended) at whisking or shaking old-school. It’s a great project for kids, particularly if you also bake fresh bread to eat it with.

• ingredients
• 1 pint very cold heavy whipping cream $2
• 1/2 tsp salt Pantry

Total Cost of Ingredients $2

Directions

Place heavy whipping cream and salt in a sturdy mixing bowl or the bowl of a stand-up mixer. Beat, either using an electric mixer or the whisk on a stand-up mixer, well-past the stiff-peaks phase of whipping the cream, until the solids begin to separate from the liquid and curds of butter form, about 8-9 minutes of electric beating.

Discard the liquid and mold the butter into the desired shape. Refrigerate until ready to use.

Note: this can be done with a whisk by hand or by pouring the cream into a large glass jar and shaking it, it just takes at least 20 minutes of non-stop shaking/whipping.

Makes about 1/2 cup butter (approx 1 stick).

I didn’t know that St. Patrick’s Day was a big deal until I moved to Boston for college. My first year there, when March 17th rolled around, my Irish Catholic roommate woke me up with Dunkin’ Donuts coffee spiked with whiskey, and we dragged our caffeinated/buzzed selves to the dining hall where we ate a fried and processed-cheese-covered version of this.

While our school cafeteria’s rendition of Irish nachos was totally sub-par, I always remembered it as a dish with potential. More than a decade later I make a California-ified version for St. Patty’s Day. Feel free to add any and all nacho toppings not seen here.

The first thing I read this morning was this New York Times dining article about mouthwatering potato gratin with leeks. I knew immediately that I needed to do a version of it. I added shallots, replaced the pricey Gruyere called for with easier-to-find, less-expensive white cheddar and dialed back the herb additions to better showcase the sweetness of the leeks and shallots.

I ate it for lunch with a bit of seared spinach on the side, but will definitely make it again soon and serve alongside roast chicken or grilled steak.

• ingredients
• 2 tbsp unsalted butter, plus more for greasing ramekins or pan $1 for a stick
• 1 leek, trimmed, halved lengthwise and chopped $0.50
• 1 large or 2 medium shallots, chopped $0.50
• 1 cup heavy cream $1.50 for a pint
• 1/4 tsp ground nutmeg $1.50 for 1 oz.
• 3/4 cup shredded sharp white cheddar cheese $3.50 for 8 oz.
• 2 lbs Russet potatoes, scrubbed and sliced paper-thin (use a mandolin or the thin, flat edge of a grater) $2
• 1/2 tsp each salt and pepper Pantry

Total Cost of Ingredients $10.50

Directions

Preheat oven to 375 degrees F. Butter 4 ramekins or 1 8“x8” baking dish.

Melt the 2 tbsp butter in a medium frying pan over medium heat. Add the leeks and shallots and cook 7-8 minutes, or until softened and very fragrant.

Pour cream over the leeks and shallots. Sprinkle in nutmeg and stir well. Cook for 5 minutes, scraping the bottom of the pan and stirring as it cooks, then remove from heat.

Toss the sliced potatoes with the salt and pepper and arrange half of them on the bottom of each ramekin (or on the bottom of the baking dish, if using). Pour about 1/8 cup of the leek-shallot-cream mixture over the potatoes in each ramekin (or 1/2 cup in the baking pan). Divide 1/2 of the cheese evenly between the ramekins (or sprinkle over the potatoes in the baking dish). Repeat layering once more, finishing with the cheese.

Bake for 30 minutes, or until golden-brown and bubbly. Serve hot.

Makes 4 individual gratins or 1 large gratin (serving 4-6).

Arepas, little fried cornbread rounds stuffed with a plethora of different fillings, are popular fare in Venezuela and Colombia. My friend Diane has been asking me to make them for quite awhile and this lovely afternoon I finally got around to it.

Feel free to get creative with your fillings. Next time I might add chorizo, sour cream and/or sliced avocado.

Note: Arepa flour is precooked corn flour, not to be confused with masa harina. It is sometimes called masarepa, harina precocida, or masa al instante. Look for it at Latin American grocery stores or well-stocked grocery stores in the Latin foods section.

• ingredients
• 3 1/2 cups arepa flour (see intro) $2.50 for 4 lbs oz.
• pinch of salt Pantry
• 3 cups warm water
• olive or vegetable oil Pantry
• 2 cup canned black beans, drained and mashed with the back of a fork (or used refried black/pinto beans) $1.50 for 15 oz.
• 1/2 cup shredded jack, cheddar or queso blanco cheese $3.50 for 8 oz.
• 1/2 red onion, chopped $0.50 for a whole onion
• 1 handful fresh cilantro leaves $1 for a bunch
• your favorite hot sauce or salsa, optional

Total Cost of Ingredients $9

Directions

Mix together arepa flour, salt and water to form a very soft dough.

Spread a little arepa flour on a flat surface and knead the dough lightly for 4-5 minutes.

Wet your hands and form into about 8 3” disks, about 1” thick. Set on a clean plate.

Heat about 1/4” oil in a large frying pan (preferably nonstick) over medium-high heat and fry the arepas for 2-3 minutes on each side, until a crisp crust forms.

Preheat the broiler to high.

Split the arepas in half, as you would an english muffin (gently running a knife along the edges helps). Spread a few spoonfuls of beans on one half and top with a few pinches of cheese.

Place the split-open arepas halves (both the bean-and-cheese-topped ones and the plain ones) under the broiler and toast lightly until the cheese is bubbly and melted.

Top the bean/cheese halves with the chopped onions, cilantro and salsa or hot sauce if desired.

Serve immediately.

Makes 8 arepas (serves about 4).

If it weren’t pouring here in San Francisco, I would pack cheesy, savory little treats, along with some fresh fruit and a 6-pack of PBR into a picnic basket and head to the park for a picnic. Since, however, the weather is refusing to cooperate, I will have to do so in the living room of my apartment.

The people-watching isn’t great, but you can’t beat the proximity to the bathroom.

• ingredients
• 1 medium sweet potato, peeled cubed, cooked and smashed (about 1 1/2 cups) $0.50
• 1 large chicken breast, cooked, cooled and chopped $2.50
• 1/4 cup frozen green peas $1.50 for 10 oz.
• 1/2 cup shredded sharp cheddar cheese $3.50 for 8 oz.
• 3 scallions, chopped $1 for a bunch
• 2 1/2 tbsp curry powder $1.50 for 1 oz.
• salt and pepper to taste Pantry
• 1 1/2 cups all-purpose flour, plus more for pan and for rolling Pantry
• 1 tsp salt Pantry
• 1 stick (4 oz) very cold butter, cut into small pieces $1

Total Cost of Ingredients $11.50

Directions

Preheat oven to 375 degrees F. Lightly flour a baking sheet and set aside.

In a mixing bowl, combine mashed sweet potato, chicken, green peas, cheese, scallions, curry powder and salt and pepper to taste Set aside.

Combine flour and salt in a bowl or food processor. Cut in the butter, using 2 forks (or by pulsing the food processor), Stream 1/4 cup ice water (or more, as needed) just until the dough comes together. Refrigerate until ready to use, or immediately turn out onto a lightly floured surface.

Divide the dough into 4 balls and roll each one out on a lightly floured surface into an 6” circle.

Place 1/4 filling on one half of a dough circle and fold dough over, to make a half-moon. Pinch edges gently, to seal. Dip a fork in a bit of flour and gently press the back of it against the seal to create a scalloped edge. Transfer to prepared baking sheet. Repeat with remaining dough and filling.

Use a sharp knife to make a cross (or other design) on the top of each turnover. This will allow air to escape and keep turnovers from bursting in the oven.

Bake for 27-30 minutes, or until turnovers are golden brown and crisp.

Serve warm.

Makes 4 turnovers.