Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts

Monday, November 25, 2013

Rosti Casserole with Baked Eggs

When I looked in the Thanksgiving grocery store circular there was an ad on the front page - 10lb. bags of Idaho Potatoes for $.99! It took everything in me to not buy ten bags, I can't pass up a good deal! I'm usually one to spend a bit more on Yukon Golds (my favorite) or small red potatoes but I've been trying to give the Russet some love. I've been reading more and more about the benefits of potatoes, even white potatoes. While we still love and eat sweet potatoes/yams often, I'm trying to incorporate more regular potatoes into our diet.

I stumbled across this recipe on the Cooking Light website and thought it would be a nice lighter meal as we gear up for Thanksgiving. The recipe calls for frozen shredded potatoes but that's not happening! I also skipped on the turnip just because I had so many potatoes to use. I cooked the eggs almost entirely through as we're not drippy yolk fans but other than that made the recipe as written. The only change I would make is to use a larger, more shallow pan to maximize crisp crust.

Rosti Casserole with Baked Eggs

10 oz. low-fat Greek yogurt (I use Fage 2% plain)
2 tbsp. unbleached all purpose flour
5 oz. grated Gruyere cheese
1 tbsp melted butter
1 1/4 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. fresh grated nutmeg
2.5 lbs. fresh shredded potatoes (I shredded them directly into a colander, added a pinch of salt, tossed and squeezed out the moisture) or 1 30 oz. package of frozen shredded hash brown potatoes
8 large eggs
1-2 tsp Fresh or dried chives

Preheat oven to 400*
Combine yogurt and flour in a large mixing bowl, whisk well. 
Add Gruyere, butter, chives, salt, black pepper and nutmeg, whisk well. 
Add potatoes and fold until they are well coated in the yogurt mixture.
Spread evenly into a 13x9 baking dish (or larger if you want more crisp edges).
Bake for 30 minutes, or until bubble.
Remove from oven, use a spoon to create 8 divots and crack an egg into each divot.
Return to oven and bake for another 10-20 minutes, until eggs are cooked to desired doneness.
Sprinkle with fresh pepper and more chives.
Serve immediately. 

Monday, November 18, 2013

Baked Samosas

I love Indian food but hate paying for take out. I've been trying more and more to make it at home but it never tastes quite as authentic. Sometimes I think my 'make your own take-out' meals aren't *as* good because I don't use butter/oil/sugar with reckless abandon the way restaurants do. My absolute favorite Indian appetizer is the Samosa. Generally they're fried dough pockets full of curried potatoes, peas and onion and they're served with a chutney of some sort. These are of course healthified by using wonton wrappers and baking rather than frying the samosas. However they still have the same delicious flavor and crunch of their less-healthy original version. 
 made a simple pear-raisin chutney and would have preferred something not so chunky. A sweet chutney condiment definitely lessens the heat and saltiness of these and adds a nice balance. I used large wonton wrappers but you could also make these bite-sized for appetizers and go with the small squares.  

Baked Samosas
adapted from Foodtv

2 large Idaho Russet potatoes
2 tbsp. olive oil
1 yellow onion, medium dice 
3 garlic cloves, minced
1 c. frozen peas
1" square nub of fresh grated ginger root
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp. salt
1 tsp. pepper
1 tsp. spicy curry powder
1/4 c. cilantro leaves, minced
1 package wonton wrappers

Mango, Date, Pear or Tamarind Chutney, if desired

Preheat oven to 400*
Wash and dry potatoes, pierce with a fork and wrap in aluminum foil.
Bake until cooked through, about 60 minutes.
Cool, peel and discard skins, then dice potatoes (they'll crumble some, it's ok), add to a large mixing bowl
Heat a skillet over medium, add oil, onions and garlic. 
Saute for 5 minutes, until softened, add cumin, coriander, salt, pepper, curry powder and peas.
Pour into mixing bowl with potatoes and gently toss to combine. 
Lay wonton wrappers out on a dry surface, keep a small bowl of water closeby
Add 1/4 c. spoonfuls to the wonton, then use finger to paint water around the edges, fold over and close.
Place on parchment lined cookie sheet.
When you're finished with all samosas, place in the oven and bake for 10-20 minutes, until golden brown and crisp. 
Serve immediately. 

Friday, August 16, 2013

Jerk Sweet Potato Fries with Spicy Ketchup

As soon as we arrived in Boise, we began scoping out the local restaurants to make a bucket list of places we wanted to go in the next year. Near the top of the list was Boise Fry Company, a place that specializes in Fries. They offer different cuts, potato types, salts and dipping sauces. Overall we liked, but didn't love our meal there. However, it gave me the idea to go outside the box with my normal sweet potato fries. I've done tex-mex sweet potato fries before, so I tried to think of something new.

Sweet potatoes are used so frequently in Caribbean cooking, and Jerk seasoning seemed to pair perfectly! I used a combination of two recipes to make the seasoning, one from the back of my (empty) Penzey's jar, and one from Food Network. To get the seasoning to really stick and add some island flavor, I doused the fries in fresh pineapple juice whisked with olive oil.

Finally, for our dipping sauce, I made something a little spicy! Just a pinch of cayenne, some cholula and ketchup whisked together made the perfect spicy ketchup. You can definitely adjust the heat level to your preference by adding more or less cayenne.

Jerk Sweet Potato Fries with Spicy Ketchup
spices adapted from Food Network and Penzey's

2 lbs. sweet potatoes, scrubbed well
2 tbsp. olive oil
1/4 c. fresh pineapple juice
1/4 c. Jerk Seasoning (recipe follows)
Kosher salt 
Spicy ketchup, for dipping

Jerk Seasoning:
2 tbsp. brown sugar
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1/2 tsp. paprika
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
1/4 tsp. thyme
Whisk all spices together, place in an airtight jar and use within 6 months

Preheat oven to 425*
Slice potatoes into wedges about 1"x4"
In a large mixing bowl, whisk together olive oil and pineapple juice.
Add 2 tbsp. Jerk seasoning, whisk to distribute evenly.
Add potatoes to mixing bowl, use a spatula to coat potatoes evenly.
Arrange potatoes on a cookie sheet sprayed with nonstick spray.
Sprinkle fries with remaining 2 tbsp. Jerk seasoning and 1 tsp. kosher salt
Bake for 20 minutes, then flip and bake for another 10 minutes, until crisp and browned.
Serve immediately with spicy ketchup.

Tuesday, August 13, 2013

Mushroom Barley Veggie Burgers

There are very few foods I love more than a really good, homemade veggie burger. Bean burgers can be good, but I like burgers that are out of the box. My only problem with veggie burgers is I love to eat them on a bun, with fries. Since many veggie burgers include rice, oats, breadcrumbs or other starch fillers, I feel like it's a carb overload. Lately, I've been wrapping my burgers in iceberg or romaine lettuce cups, and I really enjoy them that way! I also have tried using different things as fries, but nothing compares to a good potato.

So when I stumbled across these burgers out of this cookbook, I instantly put them on the menu. I saw the barley from the photo, but it wasn't until I read the recipe that I saw potatoes are used as a binder. Double the starch, but one potato spread over 4 burgers isn't too bad. I used a mix of cremini, button and shiitake mushrooms, which gave such great flavor. I also topped our burgers with caramelized onions and goat cheese, and a smear of dijon on the lettuce wrap. The barley gave these a nice light chew, the mushrooms were full of flavor, and the potato bound them nicely and gave a creamy texture.

The original recipe calls for keeping the mushrooms sliced and then running them through the food processor, but I don't have that luxury here, so I finely minced mine before cooking. In fact, last night I shrieked for joy when I realized I brought my dutch oven with me. Literally, I'm living on 2 pans  and a cookie sheet here (and now, a Dutch oven!)

But it's not all bad, I promise. Since I'm gushing about potato-ey burgers, let me also gush about Potato Country! We are absolutely loving Boise! The greenbelt, parks, restaurants, stores, landscape, weather, it's all perfect and we couldn't be happier. Best of all, my husband feels 100% sure that he made the right choice accepting his residency position and our family is able to spend so much more time together. And dinners together mean more time for me to cook without a 2-year-old tugging on my shorts and someone to hold her back while I take photographs! The blog lives on for at least another year, until the next move :)

A few photos from the greenbelt, the view near our apartment and one of the Boise River, which is really just gorgeous!

Mushroom Burgers with Barley

1 small potato, peeled and cut into 1/2" pieces
2 tbsp. olive oil, divided
4 oz. button mushrooms
8 oz. cremini mushrooms
4 oz. shiitake mushrooms
1 small yellow onion
1/2 tsp. dried thyme
2 tbsp. aged balsamic vinegar
1 c. cooked barley
Kosher salt and black pepper

Other burger ingredients
Caramelized Onions
Goat Cheese 
Dijon Mustard
Lettuce leaves or Buns

Steam the potato until tender, mash in a large mixing bowl and set aside.
Heat a skillet over medium heat. Add 1 tbsp. olive oil. 
Snap the stems off the cremini mushrooms, finely mince and add to the skillet along with the cremini and buttom mushrooms, also finely minced (but you can use the stems, just trim the end)
Finely mince the onion, add to the mushrooms and continue to saute' for 5-10 minutes, until moisture has cooked out and mushrooms are beginning to stick to the bottom of the pan. 
Add thyme, season with salt and pepper, stir well.
Add balsamic vinegar, turn heat off, use a spatula or wooden spoon to scrape up mushroom bits off the bottom of the skillet.
Add mushroom mixture and barley to the potato, use a spatula to fold and press.
Use the back of the spatula to press mixture tightly into the bottom of the bowl. 
Score into 4 sections, then place bowl in the refrigerator for 30 minutes to solidify a bit (not totally necessary, but helps).
Preheat oven to 375*
Heat a skillet over medium-high heat, add 2 tbsp. olive oil.
Form burgers into patties, then place in the pan.
Brown the first side for about 4-5 minutes, until crisp and brown.
Flip burgers, place pan in the oven (be sure it's oven safe!) and turn burner off.
Cook burgers for about 10-12 minutes, until hot.
Serve with onions, goat cheese and dijon.

Thursday, November 1, 2012

Goat Cheese Mashed Turnips

Every Thanksgiving when my mom starts delegating dishes, we all smirk when Popie volunteers his mashed turnips. On any average day, most people aren't going to want mashed turnips, so when they're on the table at Thanksgiving along with a dozen other delicious sides, it's just sad. Popie ends up taking home 90% of the turnips, he and Grandma being the only ones who took a small scoop. 
When I got turnips three weeks in a row in my CSA share, I felt like I should take it upon myself to make an honorable mashed turnip recipe. After browsing some websites and finding 5-star recipes, I learned the secret to liking turnips... 1 pound of butter! While I did recently profess my love of (a small pat) butter in dishes, I couldn't stomach a stick or two, so I decided to make something up on the fly. 
I pulled out the cheese drawer - because that's how you make any vegetable desirable - and settled on goat cheese! I also had a few small new potatoes left over from another recipe, so I took a shot with this and it came out really well! We enjoyed these turnips with lentil-loaf and green beans. 

Goat Cheese Mashed Turnips
Veggie by Season original

2 lbs. turnips, peeled and quartered 
1/2 lb. new potatoes, peeled and quartered
Kosher salt and black pepper
4 oz. goat cheese
2 tbsp. butter
Fresh herbs, chopped (like rosemary, thyme, basil or tarragon)

Place turnips and potatoes in a pot, fill with cold water until vegetables are covered.
Heat over high, bring to a boil, add a pinch of salt, then turn to low and simmer for 15 minutes, or until turnips are very tender.
Drain well, place back in the pot, add goat cheese, butter and a hearty grind of black pepper.
Using a potato masher or hand mixer, begin mashing until turnips reach desired consistency.
Taste, adjust salt and pepper.
Pour into a dish and garnish with herbs and another grind of pepper.

Tuesday, January 3, 2012

Vegetarian Zuppe Toscana

If you read many food blogs, you'll see lots of 2011 "best of" and "top 10" posts... not here! While 2011 was a wonderful year for me personally, it was very quiet on the blog front because of pregnancy + newborn. This year, I plan to make blogging a top priority as I have been cooking up some delicious dishes and want to share them with you!  

On New Years Day, I planned to make Black Eye Peas, Collared Greens and Cornbread for dinner. I put the peas in the crockpot with vegetable stock, garlic and onions and let it cook while we went to church and the beach. Yes, we went to the beach on January 1! It was a gorgeous day and I knew we'd be watching football all afternoon. I told JJ it was time we take Violet to the beach and enjoy the day before planting ourselves in front of the TV. No need to be jealous, friends in the north, it's now in the 40-50's here...

After we got home from the beach, we both grabbed a bowl of peas from the crock pot. And then another, and another. And soon enough, 1/3 of our dinner was consumed at lunch time. So I had to go to plan B. 

Zuppe Toscana is one of my favorites, but I never thought to make a vegetarian version. It's usually made with sausage, so I used the flavors of sausage for the broth (as I did with this soup), and lentils for meaty part of the soup. I also have seen cream or milk in Zuppe Toscana, but I found the starch from the potatoes made the broth thick enough that it was unnecessary. This soup was just as delicious as it's meaty counterpart, and much healthier. 

Happy New Year!

Vegetarian Zuppe Toscana
Veggie by Season Original

2 tbsp. EVOO
1 yellow onion, minced
2 garlic cloves, minced
Salt and pepper
1/4 c. sherry
4 c. vegetable stock (I love these stock cubes)
4 small/medium russet potatoes, sliced in 1/4" rounds
1 1/2 c. brown lentils
2 tsp. dried oregano
1 tsp. ground fennel seed
1 tsp. dried rubbed sage
1/2 tsp. crushed red pepper flakes
4 c. kale leaves, chopped
Parmesan cheese, for serving

Heat a dutch oven or large soup pot over medium heat.
Add EVOO, onions and garlic, season with salt and pepper and saute' for 5 minutes.
Add sherry, scrape bits off the pan.
Add stock, potatoes, lentils, oregano, fennel, sage and red pepper flakes.
Bring to a simmer, then turn to low and cover.
Simmer for 30 minutes, until potatoes and lentils are tender.
Add kale to the top, cover and simmer for another 10 minutes.
Kale should be wilted, carefully mix into the soup - some potatoes will break, but try to keep them as in tact as possible. 
Taste, adjust seasonings, and be sure lentils are tender.
Serve with grated parmesan.

Thursday, October 14, 2010

Potato and Sauerkraut Fritters

Growing up on Long Island, just about all of our friends and neighbors were Italian. When I think of the favorite foods from my childhood, I have vivid memories of arancini (fried risotto balls stuffed with cheese), real Italian Ice, cannolis, and boatloads of pizza by the slice from a pizza parlor we could walk to from our house. I think it was a mile or two, and it felt like so long, but I think I'd run 100 miles for that pizza now.

Because I grew up with the Italian food, and my mom is an excellent Italian cook, I felt like I should be a honorary Italian. Besides Oktoberfest, beer and brats, who really knows anything about German food? It's not really known for elegance, romantic dinners and beautiful sounding words. Fettuccini a la Carbonara sounds much prettier than Sauerbraten und Kartoffeln. I loved my German heritage, but it didn't seem as cool or fun as the Greek and Italian dishes and families around me.

While I still find it hard to create diverse German dishes, I've learned to embrace my heritage. Creampuffs may have initiated the change, but it's knowing that the spaetzle press I use was once used by my great-grandmother decades ago. Or the Sauerbraten my mom taught me to make is a really old family dish. And the fact that there aren't many German restaurants open, which makes me feel like I have a hidden gem in my dining room when a German feast hits the table.

While I'm not a Bratwurst eating gal anymore, I still say the more kraut the better. Last fall, JJ and I went to an Oktoberfest and tried deep fried Sauerkraut and Potato fritters at a small booth. They were so delicious, salty, tangy, and crisp. I could have eaten a dozen, and even JJ, who doesn't like anything pickled, enjoyed the fritters. When I saw an ad for the Oktoberfest, I remembered the amazing fritters, and decided to make a baked version at home. These weren't as good as the deep fried fritters, but the flavor was still there and very present. I would serve these with a grainy, German mustard, but I was out. They're great paired with a nice Warsteiner!

Potato and Sauerkraut Fritters

2 lbs. yukon gold potatoes, peeled and diced
2 c. Sauerkraut, drained well
1/4 c. Sour Cream
Kosher salt and pepper
1/2 tsp. paprika
1 c. breadcrumbs (panko recommended, I used regular fine ground)

Place diced potatoes in a steamer basket, place over boiling water and steam until fork tender.
Cool to room temperature, then add to a mixing bowl with the sour cream.
Use a potato masher and mash potatoes so they're mostly mashed with a few pea-sized chunks of potato.
Add the sauerkraut, paprika and pepper.
Use a spatula to fold in and distribute.
Taste and adjust salt and pepper.
Place mixture in the refrigerator for 30 minutes.
Preheat oven to 450*
Add breadcrumbs to a shallow dish.
Form mixture into golf ball sized mounds, roll in breadcrumbs, then place on a baking sheet.
Repeat until all balls are made, yields around 12-16.
Place baking sheet in the oven and bake for 18-20 minutes, until golden brown and crisp.
Serve warm with German mustard.

Monday, June 14, 2010

Southwest Sweet Potato Hash

When I was in college and living in the dorms, I was forced to have the 19 meals per week plan. When I first arrived at college, I was still a vegetarian, and hoped to lose weight rather than gain the freshman 15. The food selection was pretty poor at my school, even for dining hall standards. Unlike larger schools with multiple dining halls, mine had one, and it seemed like the same things were offered all of the time. One can only eat salad bar crappy pizza for dinner so many nights in a row... 
Luckily, our dorms had decent kitchens with a stove and oven, and no one else on the hall ever used it. Whenever I wanted to cook, I had the kitchen to myself. The only problem was the kitchen was on the opposite end of the hall. I also only had 1 santoku knife, 1 cutting board, a pot, and a nonstick skillet. Not only was I limited by cooking method, but I was also working for $5.25/hr. in the admissions office, so cheap meals were also key. 
My husband and I met the second night at school our freshman year, and we were pretty much inseparable after that. We pretty much split our dinners between the dining hall, going out to eat, and cooking. He immediately became my sous chef, and was great at running down the hall to my dorm room when I'd forget an ingredient, and then he was also great at helping me clean up. So yes, he eats well each night, even way back when we first started dating... but it comes at a price! He's still fetching ingredients, pots and pans, and doing the dishes. I get so reminiscent about the good old college days... onto the dish!
One of the first meals I ever cooked up for us was this Southwest Sweet Potato Hash. It was easily made in one pot, had a few cheap veggies and eggs, and for the seasoning, I used a packet of chili seasoning (which I have replaced with jarred spices). I can't tell you how many times I made this and had to ask around the hall for a beer. No one ever believed me when I told them it was to deglaze my pan! 
So tell me, did you cook in college.... or was your dining hall great?

Southwest Sweet Potato Hash

1 large sweet potato
8 oz. button mushrooms, sliced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, diced
2 ears of corn, kernels cut off cob
2 garlic cloves, minced
2 tsp. ancho chili powder
2 tsp. cumin
1 tsp. coriander
1 tsp. smoked paprika
Salt and fresh black pepper
1 cup beer, whatever you have on hand
2 eggs
Tabasco Sauce

Pierce sweet potato with the prongs of a fork, wrap in a damp paper towel and microwave for 5 minutes.
Heat a large nonstick skillet over medium heat, add 1 tbsp. EVOO.
As you chop vegetables, add to the skillet, starting with mushrooms, peppers, onions, corn and garlic.
Allow vegetables to caramelize for and release liquid, about 8 minutes, then season with salt and pepper. 
Dice sweet potato, make a well in the center of the skillet and add sweet potato cubes, brown sweet potato pieces and season all vegetables with chili powder, cumin, coriander and paprika.
Turn heat to medium-high, add beer, reduce until almost evaporated. 
Plate hash, wipe out pan and return to medium heat. 
Spray with nonstick cooking spray, crack eggs into pan and cook for 3-4 minutes. 
Season with salt and pepper, flip and cook to desired doneness.
Serve over hash, top with hot sauce.

Recipe notes and variations:
-I used to serve this over grits, and didn't add corn, but because I had a few ears of corn on hand, I added that rather than serve the hash over grits. 
-Occasionally I would add some shredded cheddar cheese, sour cream, and minced cilantro to the top of the dish
-JJ especially liked when I added ground sausage to the hash or crumbled bacon on top

Thursday, April 15, 2010

Best of Spring Potato Salad

I rarely go to the grocery store and pick up items that aren't designated for a meal. Not only does it keep the budget in check, but it keeps me from buying unnecessary junk. However, when there's a great sale, and I have coupons, I'll buy almost anything. A brand of frozen vegetables were buy-one get-one free last week, and I had coupons for 10 items, so I really stocked the freezer!
Rather than only buy the things I knew I'd use (frozen spinach, peas, green beans), I decided to grab a bag of little onions, an ingredient I haven't had in years. I've only ever seen them paired with peas, so I searched for peas and onions, and found this recipe from Tyler Florence. I loved the idea of paring the dish with potatoes, but I wanted it to be a cold, main dish type salad, not a warm, dinner side dish.
As I was looking for small potatoes, I found the Purple Perivuan variety, which I've been trying to find for years! So I began to construct this salad, and thought it needed another vegetable, and why not incorporate another splash of color, so I threw in a red bell pepper. I also love mint paired with peas, and mint paired with lemon, so I picked from fresh mint from my garden, and I was all set.
I really enjoyed the cold salad I came up with, but I still have 2/3 of a bag of onions to use, and I think I will eventually try out Tyler's dish, as written, for a dinner side one evening.

Best of Spring Potato Salad

1 lb. Purple Peruvian potatoes
1 cup spring peas
1 cup pearl onions
1 red bell pepper, minced
10 fresh mint leaves, minced
1 shallot, minced
1 tsp. raw sugar
1 lemon, zested and juiced
2 tbsp. EVOO
Fresh black pepper and salt

Add potatoes to a small pot, cover with water, bring to a boil, turn to low and simmer for 10 minutes, until fork tender.
Add shallow, sugar, lemon zest and juice, EVOO, salt and pepper to a large bowl, whisk to combine.
Add peas and onions to a colander, rinse with cold water for a minute to partially defrost.
Drain and add to the dressing bowl, add red bell pepper, toss to combine.
Drain potatoes, cool for a few minutes, dice and add to the mixing bowl, toss gently.
Serve or keep chilled in the refrigerator.
Garnish with extra mint and/or lemon wedges, if desired.

Sunday, November 8, 2009

Vegan Potato and Vegetable Chowder

Apparently my mind can only be creative and plan one part of life at a time. For the past few weeks, the creativity in my cooking has been lacking... but my new home is almost completely furnished, decorated, and ready for entertaining!
As the weather falls (yes, falls) into the 70's here in Florida, soup is all I want! During the past few weeks, I've made large pots of Minestrone, Curry Stewpot, and Pasta e Fagioli. However, I decided it was time to make something new!
I thought about making a baked potato soup, but I wanted it to be lighter and have more vegetables. As I was making this chowder, it just kind of happened, and it turned out to be vegan (except for my sprinkle of cheddar cheese on top!) The way I get my chowder to be so creamy and still vegan and healthy is by adding half the potatoes to the vegetables in a dice and pureeing the rest with vegetable stock I finished the soup with a drizzle of hot sauce and it was absolutely perfect! Next time I might add some pureed cannelini beans (or whole) to give it a little more protein.

Vegan Potato and Vegetable Chowder

2 tbsp. EVOO
2 cups sliced, well cleaned leeks
1 cup sliced carrots
1 red bell pepper, minced
1 red onion, minced
2 cloves of garlic, minced
3 lbs. yukon gold potatoes, diced
Salt and pepper
6 cups vegetable stock
1 cup corn kernels
1 tbsp. minced parsley
Garnishes - cheddar cheese, hot sauce, chives, crumbled bacon

Slice leeks into thin, half moons, add to a colander with large holes, rinse under running water for a minute. Swish around with fingers while rinsing to get rid of all of the dirt and sand.
Heat a dutch oven over medium heat, add EVOO, leeks, carrots, peppers, onion, garlic and half of the potatoes.
Season with salt and pepper, saute' for 10 minutes.
Add 2 cups of vegetable stock to a small soup pot.
Add half the potatoes to the vegetable stock, bring to a boil, simmer for 10 minutes, or until tender.
Add corn and 4 cups of vegetable stock to the vegetables, stir, turn to low.
Add stock and potato mixture to a blender, puree until smooth.
Pour into dutch oven with vegetables. Add parsley, stir to combine.
Taste soup, adjust seasonings.
Ladle into a bowl and top with garnishes.

Wednesday, September 23, 2009

Sour Cream and Onion Twice Baked Potatoes

I can still remember the first time I had a twice baked potato... It was creamy and full of cheese. I wondered why anyone would ever eat a plain old baked potato when these existed! Then I realized what a process it can be, and understood why my mom only occasionally made them. It's not a difficult process, but it's long! First baking the potatoes, cooling them, scraping out the potato, mixing the stuffing, restuffing them, and baking once again... and hoping none of the skins break when you scoop out the potato! There are a few shortcuts one can take, like microwaving the potatoes in the beginning and broiling them at the end, but I'm usually not looking for short cuts in the kitchen, I relish my time in there! However, this recipe can be made in stages. You can easily bake your potatoes the night before, or make them entirely and refrigerate them until you're ready to bake them off (I've even frozen them and baked them off!)
I decided to take a different approach with these baked potatoes. I recently was at a party and found myself going back to the sour cream and onion dip over and over. Combining sour cream and potatoes isn't very original, but this mixture I stuffed them with was a creation I just sort of winged, and it was a hit! If you're really pressed for time, you can just make these sour cream and onion mashed potatoes, but I love having a mashed potato like filling and then a crisp shell at the end...or two, because JJ doesn't eat his!

Sour Cream and Onion Twice Baked Potatoes

2 medium-large russet potatoes
1 tbsp. butter
1 cup diced onions
Salt and pepper
1/4 cup sherry
1/4 cup sour cream
1/2 tsp. garlic powder
Chives, parsley, or any other fresh herb
2 tbsp. grated parmesan

Heat oven to 400 degrees.
Scrub potatoes, piece with a fork, wrap in foil.
Place potatoes directly on the oven wrack, bake for an hour.
While potatoes bake, heat a skillet over low.
Add butter, onions, salt and pepper.
Sautee for 15 minutes, or until caramelized, add sherry, reduce and turn heat off.
When potatoes are cooled, about 30 minutes, cut off the top 1/3 and scoop out the flesh, add to a mixing bowl.Add onions, sour cream, garlic powder, herbs and parmesan to mixing bowl.
Mix well, taste and adjust seasonings.
If mixture seems dry, add stock or milk to thin.
Place potato shells on a baking sheet.
Spoon mixture back into skins, place back in the oven and bake for 20-30 minutes, until a golden brown crust forms.
Remove from the oven and plate.

Wednesday, August 5, 2009

Mustard Brown Sugar Roasted Potatoes and Brussels Sprouts

Mustard is probably my favorite condiment, so when I got the latest Foodbuzz Tastemaker's package containing Emeril's Horseradish Mustard, I was so excited! I thought of a few things that I could use it on, and Brussels Sprouts came to mind because of their mustardy flavor. I thought adding potatoes would be great as I've seen mustard roasted potatoes as well. I didn't want the vinegar and horseradish to take over, so I added a bit of brown sugar to balance the flavor and help caramelize the vegetables. I love the way these came out, though I wish it had gotten a bit more brown and caramelized.

Mustard Brown Sugar Roasted Potatoes and Brussels Sprouts

1 lb. new potatoes, quartered
1 lb. brussels sprouts, trimmed and halved
1 yellow onion
1/4 c. Emeril's Horseradish Mustard
1 tbsp. Brown Sugar
Salt and pepper

Preheat oven to 450 degrees.
Grease a baking sheet with EVOO.
Mince onion, add to a bowl with the mustard and brown sugar, whisk to combine.
Add the potatoes and Brussels Sprouts, toss.
Pour evenly on the baking sheet. Season with salt and pepper.
Roast for 30 minutes, toss and roast for another 15-20, until potatoes are tender and vegetables have browned.

Thanks, Foodbuzz and Emeril, this mustard is great!

Monday, June 29, 2009

Goat Cheese Potato Salad

For dinner last night, I did a little clean out the produce drawer potato salad. It was a delicious combo, I just wish the goat cheese crumbles stayed crumbly and didn't melt and smear so much (the potatoes were still a bit warm). I paired mine with a gardenburger and JJ's with a buffalo burger for a delicious complete meal.

Goat Cheese Potato Salad

1 lb. baby yukon gold potatoes
1/2 pint cherry tomatoes, halved
8 oz. snap peas, sliced into thirds
1 lemon, juiced
1 tbsp. EVOO
salt and pepper
1 sprig of fresh rosemary, minced
4 oz. goat cheese, crumbled

Slice potatoes in half and place in a pot.
Fill with cold water to cover, bring to a boil and simmer until fork tender, about 15 minutes.
In a large mixing bowl, whisk together lemon juice, EVOO, salt, pepper and rosemary.
Add tomatoes and snap peas, toss and place in the refrigerator.
Drain potatoes and rinse with cold water.
Place in a bowl and chill.
When potatoes have chilled, mix with other bowl of salad ingredients, crumble in goat cheese, gently mix and serve.

PS - Happy 26th Birthday to my big sister, Kristine! She said I won the award for "Best Birthday Song Sung" today for not only this birthday, but every birthday she's EVER HAD!

Mmmm, Ice cream cake :)

Friday, June 12, 2009

Grilled Summer Corn Chowder

Fresh, delicious corn is finally at the market, so I picked up a few ears last week. I love grilled corn, so we made a dozen ears and kept the leftovers for meals during the week. Rather than have them as a side each night, I decided to make a chowder to showcase the sweet, grilled corn.
I made this vegetarian, but crisped up some bacon for JJ to top his with. I think it was great without it, either way is fine!
This is actually quite healthy because it just has a splash of half and half, and is creamy and thick from the pureed vegetables.

Grilled Summer Corn Chowder

1 tbsp. EVOO
1 yellow onion, minced
2 garlic cloves, grated
1 yellow bell pepper, finely diced
2 large yukon gold potatoes, finely diced
2 carrots, thinly sliced
Salt and pepper
1 tsp. chili powder
4 c. vegetable stock
4 ears of grilled corn, sliced off the cobb
Splash of cream
Scallions, thinly sliced

Heat a soup pot over medium.
Add EVOO, onion, garlic, bell pepper, potatoes and carrots.
Season with salt and pepper, stir and cook for 10 minutes.
Add 2 c. vegetable stock, bring to a boil and cover.
Cook until vegetables are tender, about 5-10 more minutes.
Add half of vegetables, half of corn and 1 c. reserved vegetable stock to a blender.
Puree until smooth and thick, add vegetable stock if necessary.
Add puree back to the pot with reserved vegetables.
Add cream, almost all the remaining corn, and more stock to reach desired consistency.
Bring to a simmer, ladle into a bowl, top with remaining corn and scallions.

Wednesday, May 20, 2009

Tofu and Vegetable Curry Stewpot

Last Friday, I went out to lunch with the accounting department at work for my birthday. I got to choose where we went, and I picked FARM bloomington, which describes itself as Real Food, uses local ingredients, organic products, and is clean and simple food, but truly delicious. I ordered a Tofu and Vegetable Curry Stewpot, which was outstanding. I've been craving it ever since! I remembered I just got a new bottle of curry, so I decided to make a giant pot of vegetables. The curry powder I used had corriander, turmeric, fenugreek, anise, fennel, and cayenne, but I added a few more spices to get the flavor I wanted. This makes a ton of food, and contains so many veggies that you can definitely delete some from the list and it will still make a delicious curry.
I'm so excited to go there again, this time with JJ. One of my co-workers got the BLT and loved it, and their brunch menu looks delicious as well!

Tofu and Vegetable Curry Stewpot
Makes 4-6 servings

1 sweet potato, peeled and diced (about 2 c.)
1 russet potato, peeled and diced (about 2 c.)
2 large carrots, peeled and chopped in 1" rounds
1 eggplant, diced
1 zucchini, diced
1 green bell pepper, diced
1 small butternut squash, diced (about 2 c.)
1 yellow onion, diced
2 garlic cloves, minced
1/2 lb. brussels sprouts, trimmed
2 15 oz. cans light coconut milk
salt and pepper
4 tbsp. curry powder, or any combination of corriander, turmeric, fenugreek, anise, fennel, cayenne, cinnamon, cumin and ginger
1 block extra firm tofu, diced
4 c. prepared brown basmati rice
1/2 c. slivered almonds

Heat 2 tbsp. EVOO in a large soup pot over medium heat.
Add sweet potatoes, russet potatoes, carrots, onions and garlic.
Season with salt and pepper, saute' for 10 minutes.
Add remaining ingredients (except tofu, rice and almonds).
Cover and simmer for 30 minutes, vegetables should give off liquid to almost cover.
Taste and season, pierce potato or carrots to see if they're cooked thru.
When vegetables are ready, add tofu, gently mix through.
Plate rice in a shallow bowl, ladle in vegetables, top with almonds.

Wednesday, May 13, 2009

Parmesan and Roasted Garlic Yukon Gold Mashed Potatoes

For dinner Sunday night, I wanted to make a few variations of my favorite meals from Carrabbas. One of the best things on their menu is the roasted garlic mashed potatoes. I think they use new potatoes, but I love yukon golds. I also love the rustic feel of leaving the skins on and mixed throughout the potatoes. These potatoes are full of flavor, and not too bad for you!

Parmesan and Roasted Garlic Yukon Gold Mashed Potatoes

3 lbs. Yukon gold potatoes, cut into 1-2" chunks
4 tbsp. butter
1 c. whole milk
1 head of garlic, roasted
Salt and Pepper
1/2 c. grated parmesan cheese

Place potatoes in a large pot, cover with water.
Bring to a boil, salt heavily.
Simmer until fork tender, about 25 minutes.
Drain, put back in the pot over low heat.
Add butter, milk, salt, pepper and garlic.
Mash or use a hand mixer and whip to desired consistency (add more milk if necessary).
Add parmesan cheese, fold in with a spatula.
Scoop into a serving bowl, serve with extra parmesan.

Tuesday, February 3, 2009

Papas Chorreadas (Potatoes with Tomato and Cheese Sauce)

I pretty much love potatoes and cheese, so when I found this Colombian dish, I had to make it. What I like about it is it is still really fresh and light. I first thought it would be a gratin type of dish, but it's not at all. The flavors are really bright and delicious. The author says this is one of Bogota's beloved dishes, often served with grilled chicken or sausage, so I made Roasted Garlic and Mozzarella sausage on the side.

Papas Chorreadas
Potatoes with Tomato and Cheese Sauce
From The South American Table

6 new potatoes
1 tbsp. EVOO
1 small onion, minced
1/2 c. sliced scallions
1 lb. tomatoes, peeled seeded and chopped (I used 1 c. crushed)
2 tbsp. cilantro, minced
1/4 tsp. oregano
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. ground pepper
1/2 c. cream (I used 1/4 c. skim milk and 2 tbsp. light sour cream)
2 oz. Chihuahua or Mozzarella, shredded

Place potatoes in a pot of water to cover, simmer until potatoes are tender, about 20 minutes.
Heat a skillet over medium heat, add EVOO, onions and scallions. Saute' for 5 minutes.
Add tomatoes, cilantro, oregano, cumin, salt and pepper. Cook for 5 minutes over low.
Add cream and cheese, stir until cheese melts.
Drain potatoes, slit them open into fourths, top with sauce, serve.

Monday, January 26, 2009

Kale and White Bean Soup (and Storytime!)

Last week, I got an email from my sisters friend Kelly. She gave me a recipe for a soup that she had and loved, and thought I might like it too!
As soon as I scanned the ingredient list, I knew it was perfect for JJ and I. I love vegetarian meals, and especially soups with the whole garden in it, and this was one of them. JJ's not crazy about vegetarian meals, however white beans are his favorite, so he was happy! I love fennel seeds, and I only ever use them when making sausage and tomato sauce, so it was nice to have another place to use one of my favorite flavors.
As for the saffron, it's quite pricey. I found some at Trader Joes last time I was there, it was the cheapest I've ever seen, about $7 for a little glass bottle. However when I opened it, there were maybe 20 strands, so I've been very guarded with using it!

I asked Kristine, my sister, if Kelly sent her the recipe too, and she said yeah, but she thought it sounded gross because it was made with Guinea pig food (aka kale), which is where story time starts...

When I was in 5th grade, we had a class pet. A black guinea pig named Norman. I loved to sign up to bring him home over the weekends, and eventually talked my mom into letting me get my very own guinea pig. I talked her into letting me get 2, both girls named Lucy and Josephene. After about 2 weeks, Josie started to get bigger and more pear shaped. Eventually, the balls on the sides started rolling around. She was pregnant!
So she had two babies, a boy I named Stewart, and a girl I named Lila. Since Lila was albino, we were told she wouldn't live too long, so my mom let me keep Lila, and I had three pigs.
My mom told me when I got the pigs that she wanted me to really take care of them, and one thing I read was pigs should eat lots of fresh fruit and vegetables. My pigs absolutely loved Kale. It was by far their favorite food! Whenever anyone would open the fridge door and slide out the vegetable drawer, the pigs would start 'meeping' like crazy, and earned the nickname "the meepers".
I think the abundance of kale and oranges in their life is the reason they lived to be as old as they did. Even Lila, nicknamed el diablo by my sisters, who was supposed to only live to be maybe two, was a little over 5 when she died!
To any parents out there who have children asking for hamsters, gerbils, mice, bunnies, or pigs, I highly recommend guinea pigs. They're so sweet, so cute, and very gentle. They do take some time to warm up to you, they can be skiddish when you get them at the pet store, but every guinea pig I've ever had has been a sweetheart!

Lucy (black), Josephene (large orange - mom), Lila (albino) and Stewart (little orange - looked like a hamster when he was a baby!)
And when they were babies, they started eating regular pig food right away, this photo is of them 2 days old!

So anyway, when I was at kroger picking up kale (it was always 50 cents a bunch back then!) I couldn't help but remember my three little pigs :)

Now, on to the recipe... thanks so much, Kelly! I absolutely loved it!

Kale and White Bean Soupwith Sundried Tomatoes and Saffron
(from Farmer John's Cookbook)

3 tbs olive oil
2 cloves garlic
1/2 tsp fennel seeds
1 1/2 cups leeks
2 medium potatoes, chopped
1 small carrot, chopped (doubled)
1 small parsnip, chopped (omitted)
1 1/2 cups peeled chopped fresh or canned tomatoes
6 cups chicken stock
2 bay leaves
1 tsp dried oregano
6-7 large kale leaves, stems removed (3-4 cups)
3/4 cups cooked or canned (rinsed, drained) white beans
1/2 cup chopped oil-packed sundried tomatoes
pinch saffron
salt and pepper to taste

1. Heat oil in large pot over medium-high heat. Add garlic and fennel seeds, stirring constantly for 1 minute. Add onion and cook, stirring constantly, for 2 minutes. Add potato, carrot and parsnip and cook, stirring constantly, about 5 minutes.
2. Add fresh or canned tomatoes. Pour in stock. Stir in bay leaves and oregano. Bring the mixture to a boil, then immediately reduce heat so it continues to simmer. Season with salt and pepper.
3. Add the kale, beans and sun-dried tomatoes. Simmer until veggies are tender, 15 to 20 minutes. Remove pot from heat; add safron, stir.
- I topped my soup with grated parmesan and served it with a chunk of ciabatta bread.

Thursday, January 22, 2009

Cheddar Pierogi

The reason I decided to cook Hungarian food this week is because I was craving my Great Grandma's pierogi. We called her "Oh My Goodness Grandma" because whenever she saw my sisters and I, she would say Oh My Goodness, you've grown up so much!
I can remember visiting her, sitting at her kitchen table and eating pierogi. They were the best!
So I asked my mom for the recipe. She didn't have it, so she asked my Dad (it was his Grandma) if he knew who had it, and he didn't. Then my mom rembered her friend from church learned her mother in law's Polish pierogi recipe, and it gets rave reviews! So my mom asked Mrs. Hudak if she would give me the recipe and let me blog it, and she was more than happy to!

So here is the recipe Mrs. Hudak gave me. It is absolutely delicious! They are a little time consuming to make, but I think it's worth the effort.
Now when I looked at this recipe, I thought it seemed pretty rich, but I planned on making it as it was written. However, when I went to get the butter out of the fridge (something I rarely use) I was out! So I used chicken stock rather than butter. I also used skim milk in the dough, and light sour cream (even though she says not to, it's all I had!) So I think i was very sucessful at making this a bit lighter, but I would like to try the ultra rich version one day too!

I served my pierogi as my mom always did, with some sauteed onions and sour cream.
For the sides, I made red cabbage and creamed spinach (see next post)

I hope you have enjoyed Hungary, as I have loved every dish from the country!
Thank you very much for sharing your recipe, Mrs. Hudak!

Mrs. Hudak's Cheddar Pierogi

Pierogi Filling (40 pierogi)
5 Idaho potatoes
1 8 oz. bar extra sharp cheddar
1 8 oz. bag grated sharp cheddar (I only used cubed)
1/2 stick butter (I used 4 tbsp. chicken stock)
ground pepper

Peel and cube 5 potatoes.
Boil until tender (25 min)
Drain very well. Mash with an electric mixer.
Add butter and mix.
Cube the bar of extra sharp cheddar and mix.
Add grated sharp cheddar until the filling feels really thick like play dough.
I'm not sure how much of the grated cheese I put in. The filling will look very orange. If you want the filling to be whiter, you can use brick cheese or some white American, along with the extra sharp cheddar, but I like the flavor of the sharp cheddar and don't care how orange the filling is.
Add ground pepper to taste. I'm generous with the pepper.

Dough (40 pierogi):
1 egg
1/4 cup milk (she likes to use half and half)
1/4 cup water
1/4 cup sour cream
2-2 1/2 cups flour

Whisk egg, milk, water, and sour cream in a small bowl.
In a large bowl put in the flour. Slowly add liquid. Mix well. Knead. Do not add more flour.
Dough will be smooth, elastic, and sticky.
Cover dough with a towel.
Roll out a little of ball of dough, enough to make 6-8 circles, on a lightly floured board using a lightly floured rolling pin.
Cut out three inch circles using a cookie cutter or a glass.
Put a blob of filling on each circle.
Fold over and pinch the edges.
Your fingers cannot have flour on them when you seal the pierogi.
Drop the pierogi into boiling water that is salted and has some oil in it to keep from sticking.
Boil 6 min. Remove the pierogi with a slotted spoon. Rinse.
Place pierogi in a nonstick skillet with sauteed onions until ready to eat.
The whole dinner plate, a great vegetarian dinner option!

The pierogi waiting to go into the water, I did 6 at a time
I used a cookie scoop to ration out the potato filling

Monday, January 5, 2009

Latkes (Potato Pancakes)

Growing up in New York, I ate, and learned how to make, lots of Jewish food. One of my favorites that is both German and Jewish is a potato pancake. My mom made these often with applesauce on the side. When I decided to make Reuben Salads rather than sandwiches, I decided to make the latkes since I was going bread-less. I made this recipe up based on the many recipes I've seen and my mom's. They're all very similar, and super delicious!


2 russet potatoes, peeled and grated with a box grater
1 small yellow onion, grated
2 large eggs, beaten
1/4 c. AP flour
2 tsp. salt
1/2 tsp. fresh cracked black pepper
EVOO to fill 1/4" up the side of the skillet
Sour Cream or Applesauce for serving

Preheat oven to 350 degrees.
Heat oil in a large skillet over medium high heat.
Whisk eggs with milk, salt and pepper in a large bowl.
Grate potatoes in a colader, press and squeeze out as much liquid as possible.
Grate in onion, do not drain.
Add potato and onion mixture to egg mixture.
Stir to combine.
Add spoonfulls into skillet, brown on each side for about 3-4 minutes. Drain on paper towels and place on a baking sheet. Keep warm in the oven while preparing the rest.
I made 3 at a time, this recipe made about 6 latkes.