prep time: tbd
cook time: 11 minutes
servings: 6
ingredients:
1 pound fingerling potatoes - halved lengthwise
1/2 pound green beans - trimmed
1/4 cup minced shallot
1/4 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons tarragon leaves
2 teaspoons dijon mustard
1 pint grape tomatoes - halved
salt
pepper
steps:
1. boil potatoes in salted water for 8 minutes. add beans; cook until potatoes are tender and beans are crisp-tender, about 3 minutes. drain. let cool in a large bowl. add tomatoes.
2. whisk shallot, olive oil, vinegar, tarragon, and mustard in a small bowl. toss with potato mixture and season to taste.
- rachael ray magazine, july/august 2014
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
9.26.2014
3.28.2014
roasted carrot, parsnip and potato soup
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1 1/2 pounds carrots - peeled and cut in 3/4-inch pieces
1/2 pound parsnips - peeled, quartered, cored and cut in 3/4-inch pieces
1 medium or large red onion - cut in large dice
1 medium Yukon gold potato - quarterey
2 garlic cloves, in the skin
2 tablespoon olive oil
salt
pepper
6 cups chicken stock
chopped fresh herbs - parsley, thyme, tarragon or chives - garnish
creme fraiche or yogurt - garnish
steps:
1. preheat oven to 425 degrees. line a sheet pan or a baking dish with parchment or foil. toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. spread in baking dish or on sheet pan in an even layer and place in oven. set time for 20 minutes.
2. after 20 minutes, stir vegetables and turn heat down to 400 degrees. roast for another 20 - 30 minutes, or until very tender and caramelized on the edges, stirring every 10 minutes. remove from the heat. you should have about 4 cups roasted vegetables.
3. hold garlic cloves with a towel so that you don't burn your fingers. squeeze out the pulp into a blender. add half the vegetables and 2 cups of the stock. blend until smooth and transfer to a soup pot. repeat with the second half of the roasted vegetables. transfer to the pot and whisk in remaining broth. season to taste with salt and pepper and heat through. serve each bowl with a sprinkle of chopped fresh herbs and a swirl of creme fraiche.
- new york times, march 2014
cook time: tbd
servings: 6
ingredients:
1 1/2 pounds carrots - peeled and cut in 3/4-inch pieces
1/2 pound parsnips - peeled, quartered, cored and cut in 3/4-inch pieces
1 medium or large red onion - cut in large dice
1 medium Yukon gold potato - quarterey
2 garlic cloves, in the skin
2 tablespoon olive oil
salt
pepper
6 cups chicken stock
chopped fresh herbs - parsley, thyme, tarragon or chives - garnish
creme fraiche or yogurt - garnish
steps:
1. preheat oven to 425 degrees. line a sheet pan or a baking dish with parchment or foil. toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. spread in baking dish or on sheet pan in an even layer and place in oven. set time for 20 minutes.
2. after 20 minutes, stir vegetables and turn heat down to 400 degrees. roast for another 20 - 30 minutes, or until very tender and caramelized on the edges, stirring every 10 minutes. remove from the heat. you should have about 4 cups roasted vegetables.
3. hold garlic cloves with a towel so that you don't burn your fingers. squeeze out the pulp into a blender. add half the vegetables and 2 cups of the stock. blend until smooth and transfer to a soup pot. repeat with the second half of the roasted vegetables. transfer to the pot and whisk in remaining broth. season to taste with salt and pepper and heat through. serve each bowl with a sprinkle of chopped fresh herbs and a swirl of creme fraiche.
- new york times, march 2014
3.20.2014
seared lamb with a smoky slather
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
1 tablespoon lapsang souchong tea leaves
1 teaspoon ground cumin
1/2 teaspoon salt + more to taste
1/2 teaspoon pepper + more to taste
3 cloves garlic - minced
1 tablespoon thyme leaves + thyme sprigs for garnish
1/4 cup olive oil
1/2 leg of lamb - boned and butterflied
1 pound small white turnips - trimmed an peeled
1 pound small red potatoes - peeled
1/2 cup dry red wine
1 tablespoon unsalted butter - softened
steps:
1. combine tea, cumin, salt, pepper, garlic, thyme leaves and olive oil, and mix well. place lamb in a dish and rub half the tea mixture on one side. turn it over and slather the second side. if possible, set aside at room temperature up to 3 hours.
2. heat oven to 450 degrees. place turnips and potatoes in a saucepans of salted water, bring to a simmer and cook until tender, 15 - 20 minutes.
3. as turnips and potatoes cook, place a large, heavy, ovenproof skillet, preferably cast iron, on the stove over high heat for 2 - 3 minutes. turn lamb and place pan in the oven. roast for 12 - 15 minutes.
4. remove lamb to a cutting board. place skillet back on stove. drain turnips and potatoes, place in skillet and briefly roll them in the pan drippings to pick up some color. transfer them to a bowl., cover and keep warm.
5. add wine to skillet and cook on medium, scraping the pan, until it's somewhat reduced. whisk in butter, season with slat and pepper ant turn off heat. slice lamb and arrange on a large platter. spoon turnips and potatoes around it. briefly reheat the sauce, spoon it over the meat, drop a few sprigs of thyme on top and serve.
- new york times, march 2014
cook time: tbd
servings: 6 - 8
ingredients:
1 tablespoon lapsang souchong tea leaves
1 teaspoon ground cumin
1/2 teaspoon salt + more to taste
1/2 teaspoon pepper + more to taste
3 cloves garlic - minced
1 tablespoon thyme leaves + thyme sprigs for garnish
1/4 cup olive oil
1/2 leg of lamb - boned and butterflied
1 pound small white turnips - trimmed an peeled
1 pound small red potatoes - peeled
1/2 cup dry red wine
1 tablespoon unsalted butter - softened
steps:
1. combine tea, cumin, salt, pepper, garlic, thyme leaves and olive oil, and mix well. place lamb in a dish and rub half the tea mixture on one side. turn it over and slather the second side. if possible, set aside at room temperature up to 3 hours.
2. heat oven to 450 degrees. place turnips and potatoes in a saucepans of salted water, bring to a simmer and cook until tender, 15 - 20 minutes.
3. as turnips and potatoes cook, place a large, heavy, ovenproof skillet, preferably cast iron, on the stove over high heat for 2 - 3 minutes. turn lamb and place pan in the oven. roast for 12 - 15 minutes.
4. remove lamb to a cutting board. place skillet back on stove. drain turnips and potatoes, place in skillet and briefly roll them in the pan drippings to pick up some color. transfer them to a bowl., cover and keep warm.
5. add wine to skillet and cook on medium, scraping the pan, until it's somewhat reduced. whisk in butter, season with slat and pepper ant turn off heat. slice lamb and arrange on a large platter. spoon turnips and potatoes around it. briefly reheat the sauce, spoon it over the meat, drop a few sprigs of thyme on top and serve.
- new york times, march 2014
3.03.2014
white bean and kale soup
prep time: tbd
cook time: tbd
servings: 7 -8
ingredients:
2 cups dried cannelloni beans - rinsed well
1 1/2 tablespoons olive oil
1 large onion - chopped
1 tablespoon chopped garlic
5 cups vegetable broth
2 1/2 cups water
1 bay leaf
1 tablespoon thyme - minced
1 1/2 cups carrot - diced
8 cups kale - coarsely chopped
3 small yukon gold potatoes - washed and diced
1/2 cup strawberry tomatoes - quartered
1/3 cup shaved parmesan cheese - garnish
salt
pepper
steps:
1. place rinsed kidney beans in a medium pot. cover with water until they are completely submerged, leaving 2-inches of water above them. place over medium-high heat, stirring occasionally, until boiling. take off heat and let sit uncovered for 1 1/2 hours. drain and rinse well. set aside.
2. in a large dutch oven over medium heat, heat the olive oil and add garlic, stirring constantly, until fragrant. add the onions and cook until softened, about 4 - 5 minutes. add the vegetable broth, water, bay leaf, thyme, carrots, kale, and tomatoes. cook, stirring occasionally, for 20 minutes.
3. add the potatoes and continue to cook for another 30 - 35 minutes, until potatoes are soft when pierced with a fork. season with salt and pepper. garnish with parmesan.
- epicurean mom
cook time: tbd
servings: 7 -8
ingredients:
2 cups dried cannelloni beans - rinsed well
1 1/2 tablespoons olive oil
1 large onion - chopped
1 tablespoon chopped garlic
5 cups vegetable broth
2 1/2 cups water
1 bay leaf
1 tablespoon thyme - minced
1 1/2 cups carrot - diced
8 cups kale - coarsely chopped
3 small yukon gold potatoes - washed and diced
1/2 cup strawberry tomatoes - quartered
1/3 cup shaved parmesan cheese - garnish
salt
pepper
steps:
1. place rinsed kidney beans in a medium pot. cover with water until they are completely submerged, leaving 2-inches of water above them. place over medium-high heat, stirring occasionally, until boiling. take off heat and let sit uncovered for 1 1/2 hours. drain and rinse well. set aside.
2. in a large dutch oven over medium heat, heat the olive oil and add garlic, stirring constantly, until fragrant. add the onions and cook until softened, about 4 - 5 minutes. add the vegetable broth, water, bay leaf, thyme, carrots, kale, and tomatoes. cook, stirring occasionally, for 20 minutes.
3. add the potatoes and continue to cook for another 30 - 35 minutes, until potatoes are soft when pierced with a fork. season with salt and pepper. garnish with parmesan.
- epicurean mom
2.26.2014
baked pototo soup
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
5 pounds potatoes
3/4 cup flour
10 cups milk + more as needed
2 teaspoons salt + more as needed
1 teaspoon pepper + more as needed
2 cups sour cream - divided
1/2 pound bacon - cooked and chopped
1/2 cup thinly sliced chives
1 1/2 cups shredded cheddar cheese
steps:
1. preheat oven to 400 degrees. pierce each potato with a fork and then place on a baking sheet. bake for approximately 1 hour, until the potatoes are tender. cool them completely. when the potatoes are cool, slice them in half and use a scoop out the pulp. discard skins and roughly mash the potatoes.
2. in a large soup pot, combine the flour and 2 cups of milk. whisk to thoroughly combine and then slowly stir in the rest of the milk. cook over medium heat, for about 5 - 10 minutes, until the mixture thickens slightly. add the potatoes, salt and pepper and turn the heat to low. cook the soup without boiling, stirring frequently, for about 10 minutes. stir in the sour cream and cook about 3 more minutes. taste and adjust the salt and pepper to taste.
3. add milk if it is too thick before serving. top with bacon, cheese, chives, and sour cream.
- barefeet in the kitchen
cook time: tbd
servings: tbd
ingredients:
5 pounds potatoes
3/4 cup flour
10 cups milk + more as needed
2 teaspoons salt + more as needed
1 teaspoon pepper + more as needed
2 cups sour cream - divided
1/2 pound bacon - cooked and chopped
1/2 cup thinly sliced chives
1 1/2 cups shredded cheddar cheese
steps:
1. preheat oven to 400 degrees. pierce each potato with a fork and then place on a baking sheet. bake for approximately 1 hour, until the potatoes are tender. cool them completely. when the potatoes are cool, slice them in half and use a scoop out the pulp. discard skins and roughly mash the potatoes.
2. in a large soup pot, combine the flour and 2 cups of milk. whisk to thoroughly combine and then slowly stir in the rest of the milk. cook over medium heat, for about 5 - 10 minutes, until the mixture thickens slightly. add the potatoes, salt and pepper and turn the heat to low. cook the soup without boiling, stirring frequently, for about 10 minutes. stir in the sour cream and cook about 3 more minutes. taste and adjust the salt and pepper to taste.
3. add milk if it is too thick before serving. top with bacon, cheese, chives, and sour cream.
- barefeet in the kitchen
1.22.2014
bobby flay's lemon potatoes
prep time: tbd
cook time: tbd
servings: 4
vinaigrette ingredients:
2 tablespoon meyer lemon juice
1 1/2 teaspoons dijon mustard
1/4 cup olive oil
salt
pepper
1 teaspoon finely chopped parsley
1/2 teaspoon finely chopped fresh oregano
potatoes ingredients:
2 pounds potatoes - peeled and diced
salt
1/2 cup creme fraiche
finely grated zest of 1 meyer lemon
2 tablespoon finely chopped parsley
2 teaspoon finely chopped fresh oregano
2 teaspoon finely chopped fresh chives
pepper
vinaigrette steps:
1. in a medium bowl, whisk together lemon juice and mustard until combined. slowly add olive oil, whisking until emulsified. season to taste with salt and pepper. stir in parsley and oregano, set aside.
potatoes steps:
1. put potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon salt. bring to a boil over high heat, reduce to simmer, cover and cook until fork-tender, about 20 minutes. drain well, return potatoes to the pan and put back over low heat, stirring a few times, to dry well.
2. add creme fraiche, lemon zest, parsley, oregano and chives. season to taste with salt and pepper. gently crush with a potato masher until combined.
3. transfer potatoes to a bowl and drizzle with meyer lemon vinaigrette while still hot.
- new york times, january 2014
cook time: tbd
servings: 4
vinaigrette ingredients:
2 tablespoon meyer lemon juice
1 1/2 teaspoons dijon mustard
1/4 cup olive oil
salt
pepper
1 teaspoon finely chopped parsley
1/2 teaspoon finely chopped fresh oregano
potatoes ingredients:
2 pounds potatoes - peeled and diced
salt
1/2 cup creme fraiche
finely grated zest of 1 meyer lemon
2 tablespoon finely chopped parsley
2 teaspoon finely chopped fresh oregano
2 teaspoon finely chopped fresh chives
pepper
vinaigrette steps:
1. in a medium bowl, whisk together lemon juice and mustard until combined. slowly add olive oil, whisking until emulsified. season to taste with salt and pepper. stir in parsley and oregano, set aside.
potatoes steps:
1. put potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon salt. bring to a boil over high heat, reduce to simmer, cover and cook until fork-tender, about 20 minutes. drain well, return potatoes to the pan and put back over low heat, stirring a few times, to dry well.
2. add creme fraiche, lemon zest, parsley, oregano and chives. season to taste with salt and pepper. gently crush with a potato masher until combined.
3. transfer potatoes to a bowl and drizzle with meyer lemon vinaigrette while still hot.
- new york times, january 2014
11.22.2013
clam chowder with spinach and dill
prep time: tbd
cook time: tbd
servings:
ingredients:
48 small clams, well rinsed
1 tablespoon olive oil
1 tabespoon butter
2 cups diced onion
2 cups diced leek
salt
pepper
cayenne
2 bay leaves
1 large thyme sprig
6 ounces thick-sliced smoked bacon
2 pounds potatoes - peeled and diced
1/2 pound spinach - cooked briefly, squeezed dry and chopped
8 tablespoons creme fraiche
zest of one small lemon
2 tablespoons chopped dill
1/2 cup thinly sliced scallions
steps:
1. put clams in a large deep skillet and add 4 cups water. cover tightly with lid and bring to a boil over high heat. reduce heat to medium-high and continue cooking until all calms have opened, about 5 minutes. remove lid and let clams cool. shuck clams, discarding shells, and reserve in small bowl. strain broth through a fine-meshed sieve. keep warm over low heat.
2. put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. add onion and leek, season with salt, pepper and a pinch of cayenne, and cook until softened, about 5 minutes. add bay leaves and thyme sprig and cook for 5 minutes more.
3. meanwhile, bring 1 cup water to a boil in a small pot. cut bacon crosswise into 1/2-inch lardons. simmer lardons for 2 minutes, then drain. add lardons to soup pot, along with potatoes. season generously, stir to coat and cook for 1 minute.
4. add 3 1/2 cups warm clam broth and bring pot to a boil. reduce to a simmer and cook until potatoes are tender, about 7 - 10 minutes. check seasoning.
5. just before serving,k add reserved shucked clams, stir in spinach and heat through. stir together creme fraiche and lemon zest and season to taste. ladle soup into wide bowls. add a tablespoon of creme fraiche mixture to each bowl and sprinkle with dill and scallions.
- new york times, october 2013
cook time: tbd
servings:
ingredients:
48 small clams, well rinsed
1 tablespoon olive oil
1 tabespoon butter
2 cups diced onion
2 cups diced leek
salt
pepper
cayenne
2 bay leaves
1 large thyme sprig
6 ounces thick-sliced smoked bacon
2 pounds potatoes - peeled and diced
1/2 pound spinach - cooked briefly, squeezed dry and chopped
8 tablespoons creme fraiche
zest of one small lemon
2 tablespoons chopped dill
1/2 cup thinly sliced scallions
steps:
1. put clams in a large deep skillet and add 4 cups water. cover tightly with lid and bring to a boil over high heat. reduce heat to medium-high and continue cooking until all calms have opened, about 5 minutes. remove lid and let clams cool. shuck clams, discarding shells, and reserve in small bowl. strain broth through a fine-meshed sieve. keep warm over low heat.
2. put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. add onion and leek, season with salt, pepper and a pinch of cayenne, and cook until softened, about 5 minutes. add bay leaves and thyme sprig and cook for 5 minutes more.
3. meanwhile, bring 1 cup water to a boil in a small pot. cut bacon crosswise into 1/2-inch lardons. simmer lardons for 2 minutes, then drain. add lardons to soup pot, along with potatoes. season generously, stir to coat and cook for 1 minute.
4. add 3 1/2 cups warm clam broth and bring pot to a boil. reduce to a simmer and cook until potatoes are tender, about 7 - 10 minutes. check seasoning.
5. just before serving,k add reserved shucked clams, stir in spinach and heat through. stir together creme fraiche and lemon zest and season to taste. ladle soup into wide bowls. add a tablespoon of creme fraiche mixture to each bowl and sprinkle with dill and scallions.
- new york times, october 2013
11.11.2013
smashed potatoes with eggs and rosemary vinaigrette
prep time: tbd
cook time: tbd
servings: 2
ingredients:
1 pound small red bliss potatoes - peeled
salt
2 sprigs fresh rosemary
3 colves garlic
juice and grated zest of 1/2 lemon
3 tablespoons olive oil
pinch crushed red chile flakes
grape seed or canola oil for frying
1 tablespoon white vinegar
2 - 4 large eggs
steps:
1. boil potatoes in salted water with 1 sprig of the rosemary and 2 cloves of garlic until tender. drain potatoes and discard rosemary and garlic. place potatoes on a cutting board and use the side of a cleaver or the bottom of a pot to lightly crush them, keeping them as intact as possible.
2. strip leaves from remaining rosemary sprig and chop. mince remaining garlic clove. place in a dish with lemon juice and zest and whisk in olive oil and chile flakes. season with salt. heat oven to 200 degree.s line a small baking sheet with a couple of layers of paper towels.
3. heat grape seed oil on medium-high to a depth of 1/2-inch in a skillet large enough to hold potatoes in a single layer. when oil is hot, add smashed potatoes and fry, turning once, until golden brown and crusty. season with salt, transfer to baking sheet and place in the oven.
4. bring an inch or so of water to a simmer in a shallow 2-quart saucepan. add vinegar. break an egg into a teacup and slip the egg out of the cup and into the water. repeat with additional eggs. simmer until just set, about 3 minutes. divide potatoes between to warm plates, give the vinaigrette another whisking and drizzle about half of it over the potatoes. use a slotted spoon to life eggs from the water and place onto the potatoes. drizzle eggs with the rest of the vinaigrette and serve.
- new york times, october 2013
cook time: tbd
servings: 2
ingredients:
1 pound small red bliss potatoes - peeled
salt
2 sprigs fresh rosemary
3 colves garlic
juice and grated zest of 1/2 lemon
3 tablespoons olive oil
pinch crushed red chile flakes
grape seed or canola oil for frying
1 tablespoon white vinegar
2 - 4 large eggs
steps:
1. boil potatoes in salted water with 1 sprig of the rosemary and 2 cloves of garlic until tender. drain potatoes and discard rosemary and garlic. place potatoes on a cutting board and use the side of a cleaver or the bottom of a pot to lightly crush them, keeping them as intact as possible.
2. strip leaves from remaining rosemary sprig and chop. mince remaining garlic clove. place in a dish with lemon juice and zest and whisk in olive oil and chile flakes. season with salt. heat oven to 200 degree.s line a small baking sheet with a couple of layers of paper towels.
3. heat grape seed oil on medium-high to a depth of 1/2-inch in a skillet large enough to hold potatoes in a single layer. when oil is hot, add smashed potatoes and fry, turning once, until golden brown and crusty. season with salt, transfer to baking sheet and place in the oven.
4. bring an inch or so of water to a simmer in a shallow 2-quart saucepan. add vinegar. break an egg into a teacup and slip the egg out of the cup and into the water. repeat with additional eggs. simmer until just set, about 3 minutes. divide potatoes between to warm plates, give the vinaigrette another whisking and drizzle about half of it over the potatoes. use a slotted spoon to life eggs from the water and place onto the potatoes. drizzle eggs with the rest of the vinaigrette and serve.
- new york times, october 2013
8.16.2013
potato, squash & goat cheese gratin
prep time: tbd
cook time: 45 minutes
servings: 6
ingredients:
2 medium yellow squash
4 small - medium red potatoes
3 tablespoons olive oil
4 ounces goat cheese
salt
pepper
1/4 cup milk
1/3 cup grated parmesan cheese
1 tablespoons thinly sliced basil or thyme
steps:
1. preheat oven to 400 degrees. lightly grease a 1 1/2 - 2-quart casserole dish with a drizzle of olive oil. Slice the squash and potatoes thin, 1/8-inch or less. toss the sliced vegetables with the olive oil in a large bowl.
2. place 1/3 of the squash and potatoes slices in the bottom of the casserole dish and season with salt and pepper. top with half of the goat cheese. repeat. add the final layer of sliced vegetables and season with salt and pepper.
3. pour the milk over the dish. top with the parmesan cheese. bake, covered, for 30 minutes. then uncover and bake 15 minutes more until the top browns. scatter the basil on top.
- the kitchen
cook time: 45 minutes
servings: 6
ingredients:
2 medium yellow squash
4 small - medium red potatoes
3 tablespoons olive oil
4 ounces goat cheese
salt
pepper
1/4 cup milk
1/3 cup grated parmesan cheese
1 tablespoons thinly sliced basil or thyme
steps:
1. preheat oven to 400 degrees. lightly grease a 1 1/2 - 2-quart casserole dish with a drizzle of olive oil. Slice the squash and potatoes thin, 1/8-inch or less. toss the sliced vegetables with the olive oil in a large bowl.
2. place 1/3 of the squash and potatoes slices in the bottom of the casserole dish and season with salt and pepper. top with half of the goat cheese. repeat. add the final layer of sliced vegetables and season with salt and pepper.
3. pour the milk over the dish. top with the parmesan cheese. bake, covered, for 30 minutes. then uncover and bake 15 minutes more until the top browns. scatter the basil on top.
- the kitchen
3.27.2013
white chicken potpie
prep time: tbd
cook time: tbd
servings: 8 - 10
ingredients:
3 boneless, skinless chicken breasts
salt
pepper
3 cups chicken stock
1 cup white wine
2 garlic cloves - smashed and peeled
1 bay leaf
1 thyme sprig
1 rosemary sprig
1 cup + 2 tablespoons unsalted butter - chilled
2 leeks - thinly sliced
1 shallot - thinly sliced
3 1/2 cups flour
1 cup heavy cream (more as needed)
2 small carrots - peeled and diced
1 medium potato - peeled and diced
1 cup frozen peas
1 1/2 teaspoon finely grated lemon zest
1 tablespoon baking powder
1 1/2 cups buttermilk
3 tablespoons sliced blanched almonds
steps:
1. season chicken lightly with salt and pepper. let rest 15 minutes. in a medium pot over medium heat, combine the chicken, stock, wine, garlic bay leaf, thyme and rosemary. bring to a simmer and cook chicken gently until no longer pink, 10 - 15 minutes. transfer meat to a plate to cool completely. strain and reserve cooking liquid. once chicken is cook ,shred into bite-size pieces.
2. heat oven to 375 degrees. lightly grease a 9 x 13-inch baking pan with butter. melt 4 tablespoons butter in a large skillet over medium high heat. add leeks and shallot and cook until softened, about 5 minutes. melt in 4 more tablespoons butter. stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. slowly whisk in the strained stock and the cream. season with 1 teaspoon salt and 1/2 teaspoon pepper. bring mixture to a simmer. stir in carrot and potato; simmer over low heat, stirring frequently, 10 minutes. stir in check, peas and lemon zest. scrape mixture into prepared pan.
3. in a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt. cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. stir in buttermilk. dollop mixture on top of potpie filling. brush tops with cream and sprinkle with almonds.
4. transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 - 45 minutes. let cool 10 minutes before serving.
- new york times, march 2013
cook time: tbd
servings: 8 - 10
ingredients:
3 boneless, skinless chicken breasts
salt
pepper
3 cups chicken stock
1 cup white wine
2 garlic cloves - smashed and peeled
1 bay leaf
1 thyme sprig
1 rosemary sprig
1 cup + 2 tablespoons unsalted butter - chilled
2 leeks - thinly sliced
1 shallot - thinly sliced
3 1/2 cups flour
1 cup heavy cream (more as needed)
2 small carrots - peeled and diced
1 medium potato - peeled and diced
1 cup frozen peas
1 1/2 teaspoon finely grated lemon zest
1 tablespoon baking powder
1 1/2 cups buttermilk
3 tablespoons sliced blanched almonds
steps:
1. season chicken lightly with salt and pepper. let rest 15 minutes. in a medium pot over medium heat, combine the chicken, stock, wine, garlic bay leaf, thyme and rosemary. bring to a simmer and cook chicken gently until no longer pink, 10 - 15 minutes. transfer meat to a plate to cool completely. strain and reserve cooking liquid. once chicken is cook ,shred into bite-size pieces.
2. heat oven to 375 degrees. lightly grease a 9 x 13-inch baking pan with butter. melt 4 tablespoons butter in a large skillet over medium high heat. add leeks and shallot and cook until softened, about 5 minutes. melt in 4 more tablespoons butter. stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. slowly whisk in the strained stock and the cream. season with 1 teaspoon salt and 1/2 teaspoon pepper. bring mixture to a simmer. stir in carrot and potato; simmer over low heat, stirring frequently, 10 minutes. stir in check, peas and lemon zest. scrape mixture into prepared pan.
3. in a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt. cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. stir in buttermilk. dollop mixture on top of potpie filling. brush tops with cream and sprinkle with almonds.
4. transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 - 45 minutes. let cool 10 minutes before serving.
- new york times, march 2013
3.08.2013
gnocchi of a different color
prep time: tbd
cook time: tbd
servings: tbd
potato gnocchi ingredients (master ingredients):
1 1/2 pounds starchy potatoes
salt
paper
1/2 - 3/4 cup flour + more as needed
potato gnocchi steps:
1. heat the oven to 400 degrees. bake potatoes until tender, about an hour. immediately split them open to let the steam escape. when you can handle the potatoes, scoop out their flesh.
2. (see options below if interested) bring a large pot of water to a boil and salt it. pass potato flesh through a ricer or food mill, and season to taste. sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just come together. pinch off a piece of the dough, and boil it to make sure it will hold its shape. if it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little ragged when ready.
3. roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
4. add gnocchi to the boiling water a few at a time, and stir gently; adjust the heat so the mixture doesn't boil too vigorously. a few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish sauce.
gnocchi flavor options:
beet gnocchi steps:
1. peel and grate 1/2 pound beets. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 25 - 30 minutes. transfer to food processor, and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
spinach gnocchi steps:
1. roughly chop 8 ounces spinach. cook in 2 tablespoon olive oil over medium-low heat, seasoning to taste and stirring, until soft and wilted, about 5 minutes. rinse under cold water and squeeze dry. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
carrot gnocchi steps:
1. peel and grate 1/2 pound carrots. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 20 - 30 minutes. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (most likely will need an extra 1/4 cup flour).
sauce options:
tomato sauce steps:
1. cook a small chopped onion in olive oil until soft. add minced garlic, 3 - 4 cups chopped tomatoes and salt and pepper. cook at a steady bubble until "saucy." if the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. garnish with torn basil and/or grated parmesan.
olive oil and garlic steps:
1. put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies cook until the garlic is turns golden (but no more than that). toss with the gnocchi, some of their cooking water and plenty of chopped parsley.
bacon and cream steps:
1. cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. stir in 1/2 cup heavy cream and a lot of pepper. let the cream thicken slightly before adding the gnocchi.
brown butter, sage and parmesan steps:
1. put 4 tablespoon butter and a handful of fresh sage leaves (40) in a skillet over medium heat. cook until the butter is light brown and the sage is sizzling, about 3 minutes. toss with the gnocchi, some of their cooking water and loads of grated parmesan.
- new york times, february 2013
cook time: tbd
servings: tbd
potato gnocchi ingredients (master ingredients):
1 1/2 pounds starchy potatoes
salt
paper
1/2 - 3/4 cup flour + more as needed
potato gnocchi steps:
1. heat the oven to 400 degrees. bake potatoes until tender, about an hour. immediately split them open to let the steam escape. when you can handle the potatoes, scoop out their flesh.
2. (see options below if interested) bring a large pot of water to a boil and salt it. pass potato flesh through a ricer or food mill, and season to taste. sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just come together. pinch off a piece of the dough, and boil it to make sure it will hold its shape. if it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little ragged when ready.
3. roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
4. add gnocchi to the boiling water a few at a time, and stir gently; adjust the heat so the mixture doesn't boil too vigorously. a few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish sauce.
gnocchi flavor options:
beet gnocchi steps:
1. peel and grate 1/2 pound beets. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 25 - 30 minutes. transfer to food processor, and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
spinach gnocchi steps:
1. roughly chop 8 ounces spinach. cook in 2 tablespoon olive oil over medium-low heat, seasoning to taste and stirring, until soft and wilted, about 5 minutes. rinse under cold water and squeeze dry. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
carrot gnocchi steps:
1. peel and grate 1/2 pound carrots. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 20 - 30 minutes. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (most likely will need an extra 1/4 cup flour).
sauce options:
tomato sauce steps:
1. cook a small chopped onion in olive oil until soft. add minced garlic, 3 - 4 cups chopped tomatoes and salt and pepper. cook at a steady bubble until "saucy." if the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. garnish with torn basil and/or grated parmesan.
olive oil and garlic steps:
1. put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies cook until the garlic is turns golden (but no more than that). toss with the gnocchi, some of their cooking water and plenty of chopped parsley.
bacon and cream steps:
1. cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. stir in 1/2 cup heavy cream and a lot of pepper. let the cream thicken slightly before adding the gnocchi.
brown butter, sage and parmesan steps:
1. put 4 tablespoon butter and a handful of fresh sage leaves (40) in a skillet over medium heat. cook until the butter is light brown and the sage is sizzling, about 3 minutes. toss with the gnocchi, some of their cooking water and loads of grated parmesan.
- new york times, february 2013
2.13.2013
crispy lemon potatoes
prep time: tbd
cook time: 60 minutes
servings: 4
ingredients:
4 medium-sized, starchy potatoes - peeled and cut into rustic wedges
1/4 cup olive oil
1/4 cup chicken stock
2 cloves garlic - minced
juice of 3 lemons
1/2 teaspoon dried oregano
salt
pepper
steps:
1. preheat oven to 425 degrees. place potatoes, olive oil, chicken stock, garlic, lemon juice and oregano in a baking pan. salt and pepper to taste. toss to coat.
2. roast potatoes for 20 minutes and remove from oven to baste. cook for another 20 minutes, removing again to baste once more. roast for another 20 minutes until brown and crispy.
- goop, november 2012
cook time: 60 minutes
servings: 4
ingredients:
4 medium-sized, starchy potatoes - peeled and cut into rustic wedges
1/4 cup olive oil
1/4 cup chicken stock
2 cloves garlic - minced
juice of 3 lemons
1/2 teaspoon dried oregano
salt
pepper
steps:
1. preheat oven to 425 degrees. place potatoes, olive oil, chicken stock, garlic, lemon juice and oregano in a baking pan. salt and pepper to taste. toss to coat.
2. roast potatoes for 20 minutes and remove from oven to baste. cook for another 20 minutes, removing again to baste once more. roast for another 20 minutes until brown and crispy.
- goop, november 2012
2.01.2013
baked oven fries
prep time: tbd
cook time: 30 minutes
servings: tbd
ingredients:
3 russet potatoes - peeled and cut lengthwise into even slices
5 tablespoons vegetable oil
3/4 teaspoon salt + more to taste
1/4 teaspoon pepper + more to taste
steps:
1. preheat the oven to 475 degrees. place the potato wedges in a large mixing bowl. cover with hot water, soak for 10 - 30 minutes. put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. tilt the sheet side to side to evenly coat the pan with oil. sprinkle the pan evenly with salt and pepper. set aside.
2. drain the potatoes. spread the wedges out on layers of paper towels and pat dry. wipe out the bowl and return the potatoes to it. toss with the remaining oil. arrange the potatoes on the prepared baking sheet in a single layer. cover tightly with foil and bake for 5 minutes. remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15 - 20 minutes, rotating the baking sheet after 10 minutes.
3. flip each potato wedge keeping them in a single layer. continue baking until they are golden and crisp, 5 - 8 minutes. rotate the pan as needed.
4. transfer to a paper-towel lined plate to drain. season with salt and pepper to taste. serve warm.
- annie's eats
cook time: 30 minutes
servings: tbd
ingredients:
3 russet potatoes - peeled and cut lengthwise into even slices
5 tablespoons vegetable oil
3/4 teaspoon salt + more to taste
1/4 teaspoon pepper + more to taste
steps:
1. preheat the oven to 475 degrees. place the potato wedges in a large mixing bowl. cover with hot water, soak for 10 - 30 minutes. put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. tilt the sheet side to side to evenly coat the pan with oil. sprinkle the pan evenly with salt and pepper. set aside.
2. drain the potatoes. spread the wedges out on layers of paper towels and pat dry. wipe out the bowl and return the potatoes to it. toss with the remaining oil. arrange the potatoes on the prepared baking sheet in a single layer. cover tightly with foil and bake for 5 minutes. remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15 - 20 minutes, rotating the baking sheet after 10 minutes.
3. flip each potato wedge keeping them in a single layer. continue baking until they are golden and crisp, 5 - 8 minutes. rotate the pan as needed.
4. transfer to a paper-towel lined plate to drain. season with salt and pepper to taste. serve warm.
- annie's eats
11.16.2012
gp's fries
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4 large potatoes
8 - 10 cups vegetable oil
salt
steps:
1. peel potatoes and slice to desired thickness. soak potatoes for up to an hour, changing the water about 3 times throughout the process when the water gets cloudy.
2. steam potatoes for 8 minutes in a steamer. dry well.
3. fry potatoes in small batches at 160 degrees for about 4 minutes. remove from oil, drain and let cool.
4. turn oil up to 190 degrees and fry potatoes again until crispy. salt well.
- goop, september 2012
cook time: tbd
servings: 4
ingredients:
4 large potatoes
8 - 10 cups vegetable oil
salt
steps:
1. peel potatoes and slice to desired thickness. soak potatoes for up to an hour, changing the water about 3 times throughout the process when the water gets cloudy.
2. steam potatoes for 8 minutes in a steamer. dry well.
3. fry potatoes in small batches at 160 degrees for about 4 minutes. remove from oil, drain and let cool.
4. turn oil up to 190 degrees and fry potatoes again until crispy. salt well.
- goop, september 2012
11.07.2012
potato casserole
prep time: tbd
cook time: 50 minutes
servings: 8 - 12
ingredients:
2 chicken bouillon cubes
1 cup chicken broth - heated
3 tablespoon unsalted butter
1/2 large yellow onion - finely chopped
2 cloves garlic - coarsely chopped
2 tablespoons flour
1/2 teaspoon pepper
2 cups shredded cheddar cheese
1 cup sour cream
2 pounds russet potatoes - peeled & shredded
1 cup crushed tortilla chips
steps:
1. preheat oven to 350 degrees. grease a 9 x 13-inch baking dish.
2. place bouillon cubes in broth and stir until dissolved. melt butter in a medium saute pan over medium-high heat. add the onion and garlic. cook until softened. stirr in flour and pepper. add broth, stirring constantly. transfer to a large bowl and allow to cool.
3. add cheese and sour cream to onion mixture. add the potatoes. spread evenly in the baking dish. top with tortilla chips and bake for 50 minutes. allow to rest for 5 - 10 minutes before serving.
- the washington post, august 2012
cook time: 50 minutes
servings: 8 - 12
ingredients:
2 chicken bouillon cubes
1 cup chicken broth - heated
3 tablespoon unsalted butter
1/2 large yellow onion - finely chopped
2 cloves garlic - coarsely chopped
2 tablespoons flour
1/2 teaspoon pepper
2 cups shredded cheddar cheese
1 cup sour cream
2 pounds russet potatoes - peeled & shredded
1 cup crushed tortilla chips
steps:
1. preheat oven to 350 degrees. grease a 9 x 13-inch baking dish.
2. place bouillon cubes in broth and stir until dissolved. melt butter in a medium saute pan over medium-high heat. add the onion and garlic. cook until softened. stirr in flour and pepper. add broth, stirring constantly. transfer to a large bowl and allow to cool.
3. add cheese and sour cream to onion mixture. add the potatoes. spread evenly in the baking dish. top with tortilla chips and bake for 50 minutes. allow to rest for 5 - 10 minutes before serving.
- the washington post, august 2012
10.31.2012
grilled pesto potatoes
prep time: 10 minutes
cook time: 30 minutes
servings: 2 - 3
ingredients:
2 cups fresh basil leaves - packed
1/2 cup fresly grated parmesan-reggiano cheese
1/2 cup olive oil
1/4 cup pine nuts
2 garlic cloves - minced
salt
pepper
5 red potatoes - cut into cubes
steps:
1. combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. with the machine running, slowly add the olive oil and process until smooth. add the cheese and pulse until combined. season with salt and pepper to taste.
2. in a medium bowl, combine potatoes and pesto. mix until potatoes are well covered. spray a large piece of aluminum foil with cooking spray. add the potatoes and wrap in foil packet. wrap another piece of foil around the packet so it is sturdy enough to grill.
3. preheat the grill to medium-high heat. place the potato packet on the grill. cook for 15 minutes and then flip the packet. cook for an additional 15 minutes or until potatoes are tender and slightly crisp. carefully remove the potatoes from the packet and serve warm.
- unknown
cook time: 30 minutes
servings: 2 - 3
ingredients:
2 cups fresh basil leaves - packed
1/2 cup fresly grated parmesan-reggiano cheese
1/2 cup olive oil
1/4 cup pine nuts
2 garlic cloves - minced
salt
pepper
5 red potatoes - cut into cubes
steps:
1. combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. with the machine running, slowly add the olive oil and process until smooth. add the cheese and pulse until combined. season with salt and pepper to taste.
2. in a medium bowl, combine potatoes and pesto. mix until potatoes are well covered. spray a large piece of aluminum foil with cooking spray. add the potatoes and wrap in foil packet. wrap another piece of foil around the packet so it is sturdy enough to grill.
3. preheat the grill to medium-high heat. place the potato packet on the grill. cook for 15 minutes and then flip the packet. cook for an additional 15 minutes or until potatoes are tender and slightly crisp. carefully remove the potatoes from the packet and serve warm.
- unknown
10.15.2012
classic fish and chips
prep time: 20 minutes
cook time: 40 minutes
servings: 4 - 6
ingredients:
2 pounds skinless, boneless fish
salt
oil for frying
2 pounds yukon gold potatoes - sliced into 1/8-inch thick rounds
1/2 cup self-rising flour
2 tablespoons vegetable oil
1 teaspoon salt
1/2 bottle beer
steps:
1. salt the fish and set aside at room temperature. begin heating the oil to 350 - 360 degrees. turn the oven to warm. place a wire rack on a cookie sheet and place on the oven.
2. mix the flour, vegetable oil, salt and beer together, continually stirring. place in the fridge for 20 minutes.
3. meanwhile, slice the potatoes and put them into a large bowl of cold water. when done slicing all of the potatoes, remove them from the water and pat them dry with a paper towel.
4. begin frying the potatoes, a few at a time, for 3 - 5 minutes, or until they start to brown at the edges. don't cook them until they are uniformly brown or they will be overcooked. salt each batch the moment it comes out of the fryer. store each batch on the wire rack in the oven.
5. when the potatoes are done, take the batter out of the fridge. dredge the fish in the batter and let the excess drip off for a second or two. lay each piece gently into the hot oil. do this by letting the bottom end of the piece of the fish fry for a second or so in the oil before you let the whole piece into the oil.
6. fry in batches until golden brown, about 5 - 8 minutes depending on how large the pieces are. keep each batch in the warm oven while you finish the rest. serve with malt vinegar.
- unknown
cook time: 40 minutes
servings: 4 - 6
ingredients:
2 pounds skinless, boneless fish
salt
oil for frying
2 pounds yukon gold potatoes - sliced into 1/8-inch thick rounds
1/2 cup self-rising flour
2 tablespoons vegetable oil
1 teaspoon salt
1/2 bottle beer
steps:
1. salt the fish and set aside at room temperature. begin heating the oil to 350 - 360 degrees. turn the oven to warm. place a wire rack on a cookie sheet and place on the oven.
2. mix the flour, vegetable oil, salt and beer together, continually stirring. place in the fridge for 20 minutes.
3. meanwhile, slice the potatoes and put them into a large bowl of cold water. when done slicing all of the potatoes, remove them from the water and pat them dry with a paper towel.
4. begin frying the potatoes, a few at a time, for 3 - 5 minutes, or until they start to brown at the edges. don't cook them until they are uniformly brown or they will be overcooked. salt each batch the moment it comes out of the fryer. store each batch on the wire rack in the oven.
5. when the potatoes are done, take the batter out of the fridge. dredge the fish in the batter and let the excess drip off for a second or two. lay each piece gently into the hot oil. do this by letting the bottom end of the piece of the fish fry for a second or so in the oil before you let the whole piece into the oil.
6. fry in batches until golden brown, about 5 - 8 minutes depending on how large the pieces are. keep each batch in the warm oven while you finish the rest. serve with malt vinegar.
- unknown
10.05.2012
no-thyme quick chicken with smash bro-o-tatoes and gouda gravy
prep time: 20 minutes
cook time: 35 minutes
servings: 4
ingredients:
4 idaho potatoes - peeled and cut in 2-inch cubes
salt
4 6-ounce boneless, skinless chicken breasts
2 tablespoons chopped fresh thyme leaves
1 head of broccoli - trimmed and cut into florets and 1-inch cubes
2 tablespoons butter
2 tablespoon flour
1 cup chicken stock
1 1/2 cups milk
1 1/2 cups shredded gouda
steps:
1. place the potatoes in a large pot and cover with cold water. bring to a boil, salt the water, reduce the heat a bit, and cook until tender, about 12 minutes. after 6 minutes, add the broccoli to the pot.
2. season the chicken breasts with the thyme, salt, and pepper. heat the olive oil in a skillet over medium-high heat and cook the chicken for 6 minutes on each side.
3. add the broccoli to the potatoes and cook for 6 minutes.
4. heat the butter in a small sauce pot over medium heat. when the butter has melted, add the flour and cook for 1 minute, then whisk in the chicken stock and 1 cup of the milk. thicken for 2 - 3 minutes, season the sauce with salt and pepper, then stir in the cheese in a figure-eight motion with a wooden spoon for 2 minutes, or until the cheese is melted. turn off the heat.
5. drain the cooked broccoli and potatoes and return to the hot pot to dry them out. mash the broccoli and potatoes together, using the remaining milk to reach the desired consistency. season with salt and pepper. slice the chicken breasts on an angle. pile some mashed broc-o-tatoes on plates and arrange the fanned-out chicken on the edge of the mound. pour the gouda gravy over the top.
- food network
cook time: 35 minutes
servings: 4
ingredients:
4 idaho potatoes - peeled and cut in 2-inch cubes
salt
4 6-ounce boneless, skinless chicken breasts
2 tablespoons chopped fresh thyme leaves
1 head of broccoli - trimmed and cut into florets and 1-inch cubes
2 tablespoons butter
2 tablespoon flour
1 cup chicken stock
1 1/2 cups milk
1 1/2 cups shredded gouda
steps:
1. place the potatoes in a large pot and cover with cold water. bring to a boil, salt the water, reduce the heat a bit, and cook until tender, about 12 minutes. after 6 minutes, add the broccoli to the pot.
2. season the chicken breasts with the thyme, salt, and pepper. heat the olive oil in a skillet over medium-high heat and cook the chicken for 6 minutes on each side.
3. add the broccoli to the potatoes and cook for 6 minutes.
4. heat the butter in a small sauce pot over medium heat. when the butter has melted, add the flour and cook for 1 minute, then whisk in the chicken stock and 1 cup of the milk. thicken for 2 - 3 minutes, season the sauce with salt and pepper, then stir in the cheese in a figure-eight motion with a wooden spoon for 2 minutes, or until the cheese is melted. turn off the heat.
5. drain the cooked broccoli and potatoes and return to the hot pot to dry them out. mash the broccoli and potatoes together, using the remaining milk to reach the desired consistency. season with salt and pepper. slice the chicken breasts on an angle. pile some mashed broc-o-tatoes on plates and arrange the fanned-out chicken on the edge of the mound. pour the gouda gravy over the top.
- food network
10.01.2012
crab tater tots
prep time: 15 minutes
cook time: 10 minutes
servings: 35 tater tots
ingredients:
2 tablespoons unsalted butter
1/4 cup flour
1 large egg
1 cup mashed potatoes
canola oil
1/2 pound lump crab meat
panko bread crumbs
salt
steps:
1. in a small saucepan, combine the butter with 1/4 cup water over high heat. when the water comes to a simmer and the butter is melted, add the flour. reduce the hat to medium and stir until the resulting paste pulls away from the sides of the pan, 1 - 2 minutes. remove from heat. allow to cool for 5 minutes. add the egg to the pan and stir vigorously until the egg is incorporated into the flour mixture. stir in the mashed potatoes and let cool.
2. pour enough oil into a medium pot so that the oil comes 3 inches up the sides. heat the oil to 350 degrees.
3. while the oil heats, gently fold the crab into the potato mixture, the lumpier the batter, the better. using two soup spoons, shape the mixture into quenelles, or 2-inch footballs. roll in the panko. deep-fry, working in batches and turning once, until crisp, brown and heated through, 2 - 3 minutes. drain on paper towels and season with salt.
- food network
cook time: 10 minutes
servings: 35 tater tots
ingredients:
2 tablespoons unsalted butter
1/4 cup flour
1 large egg
1 cup mashed potatoes
canola oil
1/2 pound lump crab meat
panko bread crumbs
salt
steps:
1. in a small saucepan, combine the butter with 1/4 cup water over high heat. when the water comes to a simmer and the butter is melted, add the flour. reduce the hat to medium and stir until the resulting paste pulls away from the sides of the pan, 1 - 2 minutes. remove from heat. allow to cool for 5 minutes. add the egg to the pan and stir vigorously until the egg is incorporated into the flour mixture. stir in the mashed potatoes and let cool.
2. pour enough oil into a medium pot so that the oil comes 3 inches up the sides. heat the oil to 350 degrees.
3. while the oil heats, gently fold the crab into the potato mixture, the lumpier the batter, the better. using two soup spoons, shape the mixture into quenelles, or 2-inch footballs. roll in the panko. deep-fry, working in batches and turning once, until crisp, brown and heated through, 2 - 3 minutes. drain on paper towels and season with salt.
- food network
8.22.2012
shirmp and cheese combo
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
50 peeled shrimp (about 2 pounds)
4 tablespoons cheese spread
1 tablespoon brown sugar
1 tablespoon finely chopped onions
1 tablespoon finely chopped capsicum
1 tablespoon sliced boiled potato
1 tablespoon sliced boiled mushrooms
2 tablespoons boiled sweet corn
3 tablespoons cider vinegar
1 tablespoon worcestershire sauce
4 tablespoons mayonnaise
1 tablespoon butter
bar mozzarella cheese - grated
salt
pepper
bread rolls
steps:
1. clean shrimp thoroughly. boil them in water with a pinch of salt until cooked through. strain and place in a bowl.
2. add cheese spread, brown sugar and mix well. add onions, capsicum, potato, mushroom and corn and mix. add vinegar and worcestershire sauce and mix well. add salt and pepper to taste and mayonnaise.
3. add grated mozzarella cheese and microwave for 2 - 3 minutes. serve on bread rolls with butter.
- simple girl, simple pleasures blog
cook time: tbd
servings: tbd
ingredients:
50 peeled shrimp (about 2 pounds)
4 tablespoons cheese spread
1 tablespoon brown sugar
1 tablespoon finely chopped onions
1 tablespoon finely chopped capsicum
1 tablespoon sliced boiled potato
1 tablespoon sliced boiled mushrooms
2 tablespoons boiled sweet corn
3 tablespoons cider vinegar
1 tablespoon worcestershire sauce
4 tablespoons mayonnaise
1 tablespoon butter
bar mozzarella cheese - grated
salt
pepper
bread rolls
steps:
1. clean shrimp thoroughly. boil them in water with a pinch of salt until cooked through. strain and place in a bowl.
2. add cheese spread, brown sugar and mix well. add onions, capsicum, potato, mushroom and corn and mix. add vinegar and worcestershire sauce and mix well. add salt and pepper to taste and mayonnaise.
3. add grated mozzarella cheese and microwave for 2 - 3 minutes. serve on bread rolls with butter.
- simple girl, simple pleasures blog
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