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Roasted Fennel & Potatoes

Roasted Fennel & Potatoes

Roasted Fennel & Potatoes

 

2 fennel bulbs, trimmed and cut into six wedges

12 red potatoes, cut in half

salt and pepper, to taste

2 T. extra-virgin olive oil

 

Preheat the oven to 425°F. Combine the fennel wedges and potatoes in a large roasting pan and toss with olive oil and seasoning to coat. Roast the vegetables for 30 to 40 minutes, tossing once, until tender and golden brown.

Instant Pot Butter Stewed Potatoes

Instant Pot Butter Stewed Potatoes

Instant Pot Butter Stewed Potatoes

 

4-5 medium sized Yukon gold potatoes, peeled and sliced into 0.5 inch rounds

5-8 tablespoons of butter

1/4 cup diced onion (optional)

1/2 cup chicken or vegetable stock

salt

pepper

1/4 cup cream (optional)

 

Turn Instant Pot on to SAUTE mode, high. Once heated, add half of the butter and let it melt. Stir in onions and let them cook until soft, not browned. (Omit steps 1-3 if not using onion.) De glaze Instant Pot liner with chicken stock, add potatoes, salt, pepper, and the rest of the butter. Cancel the SAUTE mode, and press the PRESSURE cooker or MANUAL button on the Instant Pot. HIGH pressure. Set the cooking time to 8 minutes. Once cooking is complete, release the pressure manually. Stir potatoes and adjust seasonings. If using cream, stir it in. Garnish with chopped chives.

Les Potatoes de la Semaine (weeknight potatoes)

Les Potatoes de la Semaine (weeknight potatoes)

Les Potatoes de la Semaine (weeknight potatoes)

 

Six big Yukon Gold (or any of your favorite yellow flesh potatoes)

1 tsp sweet paprika

1 tsp ground cumin

3 tbsp olive oil

2 tbsp chopped parsley

2 tbsp chopped cilantro

1 tsp fresh lemon juice

2 garlic cloves, pressed or minced

1 tsp Harissa, or your favorite hot sauce (Optional)

Salt

Freshly ground black pepper

 

Preheat the oven at 400F. Peel and slice the potatoes into wedges or fries. Put them in a bowl, along with the olive oil, salt, black pepper, ground cumin, paprika and harissa, if used. Toss the potatoes to combine. Arrange them in a baking sheet in a single layer and bake until golden brown and crisp on the outside, turning them over once, about 25-30 minutes. Mix the herbs, garlic, lemon juice in a bowl. When the potatoes are baked, toss them quickly with the garlic infused herbs and serve.

Mushroom Potato Salad with White Beans

Mushroom Potato Salad with White Beans

Mushroom Potato Salad with White Beans

 

1 lb. small white or Yukon gold potatoes, quartered

8 oz. mushrooms, preferably cremini, quartered

2 T. olive oil

4-oz. jar roasted red bell peppers (water-packed), drained and chopped

2 small cloves garlic, very thinly sliced

1 T. cider vinegar

1 cup canned cannellini beans, rinsed and drained

1/4 cup chopped fresh basil

 

In medium saucepan, combine potatoes and enough cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 12 minutes. Drain, cool slightly, then cut potatoes in half. Transfer to large bowl. Meanwhile, preheat broiler. In medium bowl, combine mushrooms, 1 Tbs. oil, 1/8 tsp. salt and 1/8 tsp. freshly ground pepper. Place on broiler pan and cook, turning occasionally, until nicely colored and tender, about 6 minutes. Set aside. In small saucepan, combine peppers, garlic and remaining 1 Tbs. oil. Cook gently over medium-low heat, stirring, 5 minutes. Remove from heat and stir in vinegar, 1/8 tsp. salt and 1/8 tsp. freshly ground pepper. Add beans, basil, reserved mushrooms and red pepper mixture to potatoes and toss gently. Serve at room temperature.

Italian Sausage, Fennel and Potatoes

Italian Sausage, Fennel and Potatoes

Italian Sausage, Fennel and Potatoes

 

½ C. mayonnaise

2 T. Dijon mustard

¼ C. milk

2 tsp. garlic powder

1 T. fennel seed

2 fennel bulbs trimmed and sliced

2 sweet onions sliced

2 pounds petite red potatoes quartered

2 tsp. salt

1 tsp. pepper

5 – 6 Italian sausage

 

Preheat an outdoor grill, or indoor oven to approximately 375-400 degrees. In a medium bowl, stir together the mayonnaise, Dijon mustard, milk, garlic powder, and fennel seed. Add the sliced fennel and onions to a large bowl. Pour the mustard sauce over the fennel and potatoes and stir well to combine. Add the sliced potatoes to the bowl along with the salt and pepper. Stir thoroughly. Spray the baking dish with the cooking spray. Pour the fennel, potato, and onion mixture into the dish and top with the Italian sausage. Cover the dish with aluminum foil and pierce a few holes in the cover for steam to release. Place the covered dish on the grill grates or in the oven. Cook for approximately 60 minutes, or until the potatoes are fork tender and the sausage is cooked through.

Instant Pot Herbed Mashed Potatoes

Instant Pot Herbed Mashed Potatoes

Instant Pot Mashed Potatoes

6-7 medium russet potatoes, peeled and chopped into 1-inch pieces

½ cup vegetable stock

½ cup milk

1 stick butter (8 tbsp.)

2 tsp. onion powder

1 tsp. granulated garlic

1 tbsp. Italian seasoning herb blend

Salt and pepper to taste

 

Place all ingredients into Instant Pot. Secure lid. Pressure cook on high for 9 minutes.  Allow pressure to release slowly. When pressure has released, remove lid carefully. Transfer entire potato mixture to stand mixer. Whip potatoes with a whisk, paddle, or mixer attachment. Adjust salt and pepper as needed.

Sheet Pan Greek Chicken and Potatoes

Sheet Pan Greek Chicken and Potatoes

Sheet Pan Greek Chicken and Potatoes

Don’t use extra-large bone-in chicken breasts if you can help it; 12-ounce pieces work best. If unavoidable, keep in mind that bone-in breasts weighing about 1 pound each require 40 to 50 minutes of roasting.

 

1 tsp. dried oregano

¼ to ½ tsp. red pepper flakes

Kosher salt and ground black pepper

Four 12-ounce bone-in, skin-on chicken breasts or 3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry

2 T. extra-virgin olive oil

1½ pounds medium Yukon Gold potatoes, unpeeled, cut into 1-inch-thick wedges

2 lemons, halved crosswise

8 medium garlic cloves, peeled

½ cup pitted Kalamata olives, roughly chopped

2 T. drained capers

3 T. roughly chopped fresh dill, divided

 

Heat the oven to 475°F with a rack in the middle position. In a large bowl, stir together the oregano, pepper flakes, 2 tsp. salt and ½ tsp. black pepper. Sprinkle 2 tsp. of the mix onto all sides of the chicken. To the remaining seasoning mix in the bowl, add the oil, potatoes, lemon halves and garlic, then toss to coat.  Place the garlic in the center of a rimmed baking sheet, then arrange the chicken, skin side up, around the garlic; this placement helps prevent the garlic from scorching during roasting. Arrange the lemons, cut sides up, and the potatoes in an even layer around the chicken. Roast until the thickest part of the breasts (if using) reaches 160°F and the thickest part of the thighs (if using) reaches 175°F, about 30 minutes. Using tongs, transfer the chicken and lemon halves to a serving platter. Push the potatoes to the edge of the baking sheet, leaving the garlic in the center. Using a fork, mash the garlic to a rough paste. Add the olives, capers and 2 T. of the dill to the baking sheet, then, using a wide metal spatula, stir and toss the ingredients, scraping up any browned bits. Transfer the potato mixture to the platter, placing it around the chicken. Sprinkle with the remaining 1 T. dill.

Potato Cheddar Pierogis

Potato Cheddar Pierogis

Potato Cheddar Pierogis

½ pound Yukon gold potatoes, peeled and quartered

¼ C. shredded cheddar cheese

¼ C. plain Greek yogurt

2 T. unsalted butter, divided and softened

½ tsp. kosher salt

1 large egg, beaten with 1 tsp. water

32 round wonton wrappers, defrosted

1 T. olive oil

½ C. applesauce or sour cream, optional

 

Place potatoes in a medium heavy-bottomed saucepan. Add enough water to cover by 1-inch; bring to a boil over medium-high heat and cook for 15 minutes or until tender. Drain well. Mash potatoes in a medium bowl with cheese, yogurt, 1 T. butter and salt until smooth. Bring a large pot of water to a boil. Working with a few wonton wrappers at a time, fill with a heaping tsp. of potato mixture. Brush edges with egg wash and fold over to create a half moon shape. Press edges with a fork to seal tightly and repeat with remaining wrappers and filling. Cook in batches in boiling water for 2 minutes or until the pierogi floats. In a large skillet, heat remaining T. of butter and olive oil over medium high heat. Transfer half the cooked pierogis to the skillet and sauté 2 to 4 minutes or until golden on each side. Repeat with remaining pierogis and serve with a side of apple sauce and/or sour cream for dipping.

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes

3 lbs russet potatoes peeled and quartered

3 garlic cloves peeled and smashed

1 cup low-sodium chicken

broth or water

1/2 cup half-and-half or whole milk

3 tbsp unsalted butter

1 tsp fine sea salt

ground black pepper

 

Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to sealing. Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to venting to quick release the pressure. Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.

Potato Salad with Avocado and Garlic Scapes

Potato Salad with Avocado and Garlic Scapes

Potato Salad with Avocado and Garlic Scapes

 

10-12 new white potatoes, cut into large bite-sized pieces

2 T. rice vinegar

1/2 medium purple onion, finely chopped

6-8 garlic scapes, thinly chopped

1/2 tsp. salt

1 ripe avocado, mashed

1/3 cup mayo

1/2 tsp. mustard powder

1 T. lime or lemon juice

1 T. fresh cilantro, chopped

fresh ground pepper to taste

 

Cut potatoes and boil in water for about 20 minutes, or until just tender. Drain and place in a large bowl. Add vinegar, onion, garlic scapes & salt. Mix gently. Chill until cooled. In a medium bowl, mash avocado. Add mayo, mustard powder & lime juice. Stir. Add to potatoes. Top with cilantro & black pepper.

Lemon Roasted Potatoes

Lemon Roasted Potatoes

Lemon Roasted Potatoes

 

potatoes (cut into bite sized pieces)

olive oil

lemon (juice and zest)

oregano

salt and pepper

 

Toss the potatoes in the olive oil, lemon juice, oregano, salt and pepper. Bake the potatoes in a preheated 350F/180C oven until tender, about an hour.

Cacio e Pepe Mashed Potatoes

Cacio e Pepe Mashed Potatoes

Cacio e Pepe Mashed Potatoes

1 T. black peppercorns

5 pounds yukon gold potatoes

1/2 C. unsalted butter, cut into cubes, at room temperature

1 C. Pecorino Romano, divided

Kosher salt

1/2 C. buttermilk, shaken

1/4 C. heavy cream

 

In a small saucepan, set over medium heat, add the peppercorns. Toast for about 2 to 3 minutes, until fragrant. Pour the peppercorns into mortar and pestle. Alternatively, you could add it to a spice grinder or pepper grinder. Mash up the peppercorns until all crushed. Set aside. To Make the Potatoes: In a 4-quart Dutch Oven, fill it up about 3/4 of the way with cold water. Peel the potatoes and place them in the Dutch Oven and set it over medium-high heat. Bring the potatoes to a boil and then bring down the heat to medium-low. This should keep them at a nice, steady simmer. Cook until very soft, about 35 minutes. Give them a taste and make sure they’re VERY soft. Pour the potatoes into a colander and immediately run them under cool water. Then immediately run the potatoes through a ricer, in batches, into the Dutch Oven. Repeat this step until you’ve worked your way through all of the potatoes.

 

In the pot with the mashed potatoes, pour in the buttermilk, softened butter, half of the ground up pepper, a few pinches of salt and heavy cream; mix it all together until smooth. Give it a taste and adjust the salt and cheese according to taste. I added about 2 tsp. of salt in total. To Serve: Melt 2 T. of butter in a small saucepan. Make some swoops in the tops of the potatoes. Pour the melted butter on top and then add a few pinches of freshly ground pepper and the remaining 1/4 C. of Pecorino Romano.

 

To Make Ahead & Reheat:  Make the recipe straight through and then allow to come to room temperature. Store in an air-tight container in the fridge up to 2 days ahead. When you’re ready to serve: Add a few T. of heavy cream to the bottom of a medium-sized pot and place it over medium-low heat. Add the cold potatoes and cover the pot. Cook for 1 to 2 minutes and then stir them. Cover the pot again and allow to warm up for about 3 to 4 minutes. Repeat until the potatoes are warm.

Pantry Friendly Caramelized Canned Potatoes

Pantry Friendly Caramelized Canned Potatoes

Pantry Friendly Caramelized Canned Potatoes

1 (16 ounce) can small potatoes

2 tsp. butter

1⁄2 C. brown sugar

 

Drain your potatoes well. Melt butter in a skillet. Stir in the brown sugar and heat, stirring until it bubbles. Wait until it turns brown and starts to caramelize. Add potatoes and cook 3-5 minutes (until heated through), stirring constantly.

Rosemary-Garlic Breakfast Potatoes

Rosemary-Garlic Breakfast Potatoes

Rosemary-Garlic Breakfast Potatoes

3 1/2 C. diced red potatoes (or a mix of red and small white potatoes)

1 T. finely chopped fresh rosemary

1/2 tsp. fine sea salt, plus more if needed

2 garlic cloves

Large pinch of freshly ground black pepper

3 T. olive oil

Preheat the oven to 35O°F. Line a baking sheet with foil. Put all the ingredients on the prepared baking sheet and toss to combine. Bake for about 1 hour, tossing the potatoes every 15 minutes; be careful, as they may stick to the foil. Once the potatoes are a nice golden brown and crispy on the edges, they are ready. Taste and add more salt, if desired, then serve.

Grilled Ribeyes with Hasselback Sweet Potatoes and Preserved Lemon Gremolata

Grilled Ribeyes with Hasselback Sweet Potatoes and Preserved Lemon Gremolata

Grilled Ribeyes with Hasselback Sweet Potatoes and Preserved Lemon Gremolata

 

2 bone-in rib-eye steaks, about 1 1⁄2 lb [680 g] each

4 sweet potatoes, about 8 oz [225 g] each

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Preserved Lemon Gremolata (see below)

 

One hour before serving, remove the steaks from the refrigerator to allow them to come to room temperature. Using a sharp knife, cut each sweet potato crosswise into 1/8 in [3 mm] slices, cutting only three-fourths of the way through the potatoes so they stay intact. To prepare the potatoes in the oven: Preheat the oven to 425°F [220°C]. Place the cut potatoes, sliced-side up, on a foil-lined baking sheet. Drizzle with oil, and season generously with salt and pepper. Roast until the potatoes are browned on the outside and tender in the center, 50 to 60 minutes. To prepare the potatoes on the grill: Prepare a grill for direct cooking over medium-high heat, 400°F [200°C]. Grease the grill grate lightly. Place the cut potatoes on a grill-safe roasting pan. Drizzle with oil, and season generously with salt and pepper. Place the pan on the grill, then cover the grill. Roast until the potatoes are browned on the outside and tender in the center, 50 to 60 minutes. Remove the potatoes from the grill or transfer to the warming section of the grill. Rub each steak with oil, and sprinkle salt and pepper generously over each side. Place the steaks on the grill and cook, allowing each side to sear, until the internal temperature of the steak reaches 130°F [55°C] for medium-rare, 4 to 5 minutes per side. Remove the steaks from the grill, and let rest for 10 minutes. Slice the steaks against the grain. Place the potatoes and sliced steak on a platter. Drizzle a spoonful of the gremolata over each sweet potato and serve, passing the remaining gremolata at the table.

 

PRESERVED LEMON GREMOLATA

 

2 T. white wine vinegar

2 tsp. honey

1⁄4 C. [30 g] finely chopped shallot

1 C. [40 g] finely chopped fresh parsley

1⁄2 C. [80 g] roasted, salted almonds, finely chopped

2 T. minced preserved lemon, plus 1 tsp. preserved lemon liquid

1⁄2 C. [120 ml] extra-virgin olive oil

Kosher salt

Freshly ground pepper

 

In a medium bowl, whisk together the vinegar and honey until the honey dissolves. Stir in the shallot and let sit for 5 minutes. Add the parsley, almonds, lemon and liquid, and oil, and stir to combine. Season with salt and pepper. Serve immediately, or store in an air­tight container in the refrigerator for up to 1 week.

Instant Pot Chicken and Mashed Potatoes with Gravy

Instant Pot Chicken and Mashed Potatoes with Gravy

Instant Pot Chicken and Mashed Potatoes with Gravy

2 1/2 cups chicken broth

1 tsp Worcestershire sauce

1 tsp soy sauce

1/2 tsp minced garlic dried

1/2 tsp minced onion dried

1 tsp parsley dried

salt and pepper to taste

6 frozen chicken tenders

4 medium potatoes peeled and diced

1 T. cornstarch

1/4 cup water

 

Pour the chicken broth, Worcestershire sauce, soy sauce, garlic, onion, and parsley into the Instant Pot liner. Add the chicken tenders to the pot. Peel and dice the potatoes and place in a steamer basket. Place the steamer basket on top of the chicken in the Instant Pot. Cook on manual HIGH for 6 minutes, allow for a 6 minute NPR. Remove the potatoes from the Instant Pot and mash the potatoes. I like to add 2 T. of butter and 1/4 cup of milk to the potatoes as I mash them. Then I season with salt and pepper.

Remove the chicken from the Instant Pot and set aside. Turn the Instant Pot onto sauté. Create the cornstarch slurry with the cornstarch and water. Once the gravy is boiling, SLOWLY add the cornstarch slurry. Add only until the gravy is thickened to your liking. You may have some left over or you might not have quite enough, it just depends on how thick you like your gravy! Serve hot!

Slow-Cooker Lemon Chicken and Potatoes

Slow-Cooker Lemon Chicken and Potatoes

Slow-Cooker Lemon Chicken and Potatoes

1 red onion

6-8 chicken thighs

1-1.5 lb. baby potatoes

1 lemon

2 T. olive oil

2 T. honey

4 cloves garlic

1/2 T. fresh thyme leaves

sea salt

pepper

bunch thin green asparagus

 

Peel and slice red onion and add to the bottom of the slow cooker in one layer. Add chicken thighs on top in one layer. Wash and half baby potatoes and add to slow-cooker. In a small bowl mix zest of 1 lemon, juice of that same lemon, olive oil, honey, thyme, sea salt, pepper and finely chopped garlic and then pour over ingredients in slow cooker. Put lid on and secure, then set to high for 3-4 hours or low for 6-8 hours (depending on your schedule. 3 hours on high being the minimum and 4 the maximum and 6 hours being the minimum and 8 hours the maximum when set on low). 15-20 minutes before the time is over, set slow cooker to high and add asparagus on top and put lid back on. The thicker the asparagus, the longer it will take. optional but recommended: 5 minutes before the time is over, remove the chicken thighs, place on a baking sheet and put under the broiler on high for 3-5 minutes or until the skin is golden. Enjoy!

Garlic Parmesan Mashed Potato Cakes

Garlic Parmesan Mashed Potato Cakes

Garlic Parmesan Mashed Potato Cakes

2 C. mashed potatoes

1 egg

4 garlic cloves, finely minced

3 T. all-purpose flour

1 C. of parmesan + 1/2 C. for the coating

1 tsp. Italian seasoning

Salt and pepper

Fresh chopped parsley, for garnish

 

In a large bowl add the mashed potatoes, egg, 1 C. parmesan cheese, Italian seasoning, and 3 T. all-purpose flour; mix until combined and smooth. Place 1/2 C. parmesan in a shallow dish. Divide the potato mixture into eight equal portions and form 8 patties (you can use a ring mold to shape the patties). Roll the patties in the parmesan to coat. In a large skillet over medium heat, using cooking oil or butter, cook patties until golden on both sides. Season with salt and pepper to taste, garnish with fresh chopped parsley and more parmesan; serve hot. Enjoy!

Roasted Potatoes and Butternut Squash with Olives and Capers

Roasted Potatoes and Butternut Squash with Olives and Capers

Roasted Potatoes and Butternut Squash with Olives and Capers

 

1 large Yukon Gold potato, peeled and cut into 1-inch pieces

1 small butternut squash (about 2 lb./900 g), peeled, seeded, and cut into 1-inch dice (to yield

about 4 C.)

2 cloves garlic, thinly sliced

1⁄3 C. pitted small black olives, such as niçoise

2 tsp. salted capers, rinsed well

1 tsp. crushed coriander seeds

3 T. (44 ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

 

Position a rack in the center of the oven and heat the oven to 425°F (220°C).  In a large bowl, toss together the potato, squash, garlic, olives, capers, and coriander. Add the olive oil and mix well to combine. Season with 1/4 tsp. of salt and a few grinds of pepper. Transfer to a 9 x 12-inch baking

dish and bake in the oven, stirring occasionally, until the vegetables are tender and lightly browned, 55 minutes to 1 hour.

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)

 

2 lb. (900 g) russet potatoes

Kosher salt

2/3 C. (310 g) all-purpose flour

1 large egg

2 14-ounce cans (400 g) cherry tomatoes, strained

1/4 C. (59 ml) extra-virgin olive oil

1 tsp. granulated sugar

2 whole cloves

2 sprigs thyme

1 3-inch cinnamon stick

1 1-inch strip orange zest

1 1-inch strip lemon zest

1 sprig rosemary

1/4 tsp. whole black peppercorns

1 small head savoy cabbage, shredded

 

Put the potatoes in a large pot and cover with cold water. Bring to a boil over medium heat, salt liberally, and cook at a gentle simmer until the potatoes are extremely tender, 35 to 40 minutes. Drain the potatoes and peel them while they’re still warm. Pass through a ricer onto a clean work surface. Sprinkle the flour evenly over the potatoes and form into a well. Crack the egg into the well and gently beat with a fork. Gradually incorporate the egg into the flour. Knead the dough until smooth. Cut the dough into four even pieces. Roll each piece out into a !4-inch-thick rope, and then cut each rope with a pastry cutter or knife into !4-inch pieces. Place the gnocchetti on sheet pans lightly dusted with flour, cover, and refrigerate until ready to use. Position a rack in the center of the oven and heat the oven to 325°F (170°C). In a large bowl, toss the tomatoes with 2 T. of the oil, 1 tsp. salt, and the sugar; toss well to combine. Arrange the tomatoes in a single layer in an 8 x 8-inch baking dish. Make a bundle out of cheesecloth with the cloves, thyme, cinnamon stick, orange zest, lemon zest, rosemary, and peppercorns. Add this bundle to the pan and roast in the oven until the tomatoes are tender and beginning to caramelize, about 1 Vi hours. Remove from the oven and discard the bundle.  In a 12-inch skillet heat the remaining 2 T. oil over medium heat. Add the cabbage and a generous pinch of salt and cook, stirring often, until the cabbage wilts, about 5 minutes. Add the tomatoes and 1/4 C. of water, cover, and reduce the heat. Cook, stirring often, until the cabbage is meltingly tender, 35 to 40 minutes. Season to taste with salt. Bring a large pot of well-salted water to a boil. Drop the gnocchetti into the water and cook until they begin to rise to the surface, about 3 minutes. Transfer the gnocchetti to the cabbage with a slotted spoon or spider and toss to combine. Serve the gnocchetti in individual shallow bowls.

Colcannon Cakes with Poached Eggs & Hollandaise

Colcannon Cakes with Poached Eggs & Hollandaise

Colcannon Cakes with Poached Eggs & Hollandaise

 

Colcannon:

 

2 1/2 pounds of russet potatoes, peeled and cut into large chunks

Salt

5 T. unsalted butter

3 lightly packed cups of chopped chard, kale, spinach, or cabbage

1/2 cup of green onion greens, chopped

1 cup milk or cream

Colcannon cakes:

 

About 3 cups of colcannon

1 cup flour

1 egg

2-3 teaspoons salt

4 T. butter or vegetable oil

Lemon for garnish

 

Poached Eggs, for serving

Hollandaise Sauce, for serving

Diced Scallion or Chives, for serving

 

Make the colcannon: Make the colcannon first (see our colcannon recipe.) Put potatoes in a pot, cover with cold, well salted water by an inch, bring to a boil, and cook until fork tender, about 15 to 20 minutes.  Drain the potatoes and remove them from the pot. Melt the butter in the still warm pot, add the chopped greens, cook for 3-4 minutes until wilted, then add the green onions and cook for another minute. Add the potatoes, milk or cream to the pot, mash until everything is well mixed.  Mix with egg, flour, salt, and chill: Mix the egg, flour and salt in with the colcannon. You may want to chill the mixture for 15 minutes or longer to make it easier to shape the patties.  Form into patties: Form into little cakes of whatever size you want but make them flat so they will cook through without burning. If the mixture is too wet, add more flour until the mixture is easy to shape. Fry until golden: Heat the butter or vegetable oil in a large pan over medium-high heat. Working in batches, place the formed patties in the pan so they are not touching. Lower the heat to medium and gently fry until golden, about 3-4 minutes.  Turn and cook the other side. Let the cakes rest on a paper towel while you cook the others.  Top with Poached Egg, Hollandaise, and diced Scallion or Chives for garnish.

WIW: Loaded Hash Browns

WIW: Loaded Hash Browns

WIW: Loaded Hash Browns

1 russet (baking) potato, about 10-oz., peeled and shredded
1/2 tsp. finely chopped fresh rosemary (or 1 tsp. dried)
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. unsalted butter, melted
grated cheese, sour cream, bacon and/ or ketchup (for serving)

Preheat the waffle iron on medium. Squeeze the shredded potato with a towel until it’s as dry as you can manage (excess liquid is the enemy of crispiness; your potatoes will steam if they aren’t dried well.) In a mixing bowl, combine the shredded potato, rosemary, salt, and pepper. With a silicone brush, spread the butter on both sides of the waffle iron. Pile the shredded potatoes into the waffle iron- overstuff the waffle iron a bit- and close the lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive waffled unit.) After 2 minutes, press down a bit on the lid to further compress the potatoes. (Careful: The lid maybe hot.) Check the potatoes after 10 minutes. They should be just starting to turn golden brown in places. When the potatoes are golden brown throughout, 1 to 2 minutes more, carefully remove them from the waffle iron. Serve with grated cheese, sour cream and/or ketchup. I added bacon too!

Slow-Cooked Rib Eye with Potato Confit and Green Garlic-Parsley Butter

Slow-Cooked Rib Eye with Potato Confit and Green Garlic-Parsley Butter

Slow-Cooked Rib Eye with Potato Confit and Green Garlic–Parsley Butter

Green Garlic–Parsley Butter

 

2 C. chopped green garlic (green and white parts)

1 pound unsalted butter, slightly softened

1 C. chopped flat-leaf parsley

1 C. minced shallots

Grated zest of ½ lemon (use a Microplane)

¼ C. fresh lemon juice

2 T. Worcestershire sauce

1 T. plus 1 tsp. kosher salt

2 tsp. freshly ground black pepper

2 tsp. anchovy paste

 

Rib Eye

 

1 center-cut bone-in rib-eye roast (about 7.5 pounds), deckle and fat cap left on

Kosher salt and freshly ground black pepper

Canola oil

15 thyme sprigs

15 rosemary sprigs

1 garlic bulb, cut in half

5 C. Heirloom Potato Confit

 

For the green garlic–parsley butter: Bring a large pot of salted water to a boil. Make an ice bath in a bowl with equal parts ice and water. Put the green garlic in a strainer and submerge it in the boiling water for 7 seconds, then remove and submerge it in the ice bath until completely cold. Remove from the ice bath, shake off the excess water, then drain and dry on paper towels. Put the green garlic in a blender and blend on high until smooth, about 5 minutes; add a splash of water as needed to keep the blade running smoothly. Combine the garlic puree, butter, parsley, shallots, lemon zest, lemon juice, Worcestershire sauce, salt, pepper, and anchovy paste in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until thoroughly blended, about 2 minutes. Divide the butter in half and put each portion on a sheet of plastic wrap. Roll each one into a log and wrap tightly in the plastic. Place in the freezer and freeze until solid.

 

For the rib eye: Preheat the oven to 250°F. Place a rack in a roasting pan. Liberally season the beef with salt and pepper. Heat a large cast-iron skillet over high heat. When the skillet is hot, add ¼ inch of canola oil. When the oil begins to smoke, add the beef fat side down and sear until golden brown, 3 to 5 minutes. Repeat on all sides. Remove from the heat. Cover the rack in the roasting pan with the thyme, rosemary, and garlic. Place the beef on the herbs and garlic bulb halves, fat side up. Put the pan in the oven and roast the beef for about 2 hours and 45 minutes, until the internal temperature reaches 125°F. Remove the pan from the oven and let the beef rest for 25 to 30 minutes before carving it. Baste the beef with the pan juices several times as it rests. Remove the green garlic butter from the freezer 1 hour before serving.

 

To complete: Carve the rib eye into 6 slices and arrange on warmed plates. Top each slice with a ½-inch-thick disk of room-temperature- green garlic butter and serve with the potato confit.

 

Note: This recipe makes more green garlic–parsley butter than you will need for the rib eye, but it can be frozen, tightly wrapped, for up to 1 month and used in other dishes.

Sheet Pan Spanish-Style Chicken Legs with Potatoes

Sheet Pan Spanish-Style Chicken Legs with Potatoes

Sheet Pan Spanish-Style Chicken Legs with Potatoes

4 bone-in, skin-on chicken drumsticks (about 1 lb)

2 T. olive oil, divided

½ T. smoked paprika (or use other paprika)

½ tsp. salt, divided

½ tsp. pepper, divided

¾ lb. small red potatoes, quartered

1 red onion, cut into thin wedges

1 lemon, cut into wedges

½ T. bottled minced garlic

¼ cup chopped fresh parsley

 

Preheat oven to 450°F. Toss together chicken, 1 T. oil, paprika, ¼ tsp salt, and ¼ tsp pepper in a large bowl; place on a foil-lined rimmed baking sheet. Toss potatoes with onion, lemon, garlic, remaining 1 T. oil, ¼ tsp each salt and pepper; surround chicken on pan with potato mixture. Bake 20 to 25 minutes until chicken legs are done and potatoes are tender; sprinkle with parsley. Note: For extra-crispy chicken, increase the oven temperature to broil after the 20-minute bake time and broil 3 minutes. Or to save fat and calories, remove chicken skin before serving.  Serve with Radicchio, Orange and Olive Salad

One-Pan Chicken with Lemon and Potatoes

One-Pan Chicken with Lemon and Potatoes

One-Pan Chicken with Lemon and Potatoes

Scant 1/4 cup olive oil

1/4 cup fresh lemon juice

1/2 tablespoon dried oregano

1 teaspoon paprika

Salt and pepper

1 1/2 pounds unpeeled potatoes (small red- or white-skinned are nice here), cut into 1-inch pieces

1 small red or yellow onion, cut into 8 wedges

4 cloves garlic, smashed

5 large chicken thighs or 10 drumsticks or a combination (about 2 1/2 lbs total), patted dry

1 small lemon, sliced (optional)

 

Heat oven to 450 degrees , with a rack in middle position. In a 15 x 10-inch or larger baking dish, add oil, lemon juice, oregano and paprika, season very generously with salt and pepper, and stir. Add potatoes, onion, garlic and chicken. Using your hands, combine well, coating ingredients with as much oil mixture as possible.  Spread potatoes and onion across dish and top with chicken, skin side up. Sprinkle a little more salt and pepper on chicken and top with lemon slices, if using. (It’s a nice touch, but the dish will be fine without it.)  Bake until potatoes are tender and chicken is just cooked through, about 35 minutes. If chicken is cooked but potatoes aren’t tender yet, transfer chicken to a platter and tent with foil to keep warm. Toss potatoes, return them to oven and cook until tender, 5 to 10 minutes more. Check seasonings, then serve topped with pan juices (spoon off any excess fat first, if needed). Tip: Serve hot or warm. It will keep, covered, in a 200 degrees oven for about 1 hour.

 

Yield: 5 servings

Calories: 404

Fat: 18g

Fiber: 4g

Cinderella’s Breakfast Au Gratin Potatoes

Cinderella’s Breakfast Au Gratin Potatoes

Cinderella’s Breakfast Au Gratin Potatoes

 

1/4 tsp. garlic salt

¼ tsp. white pepper

½ tsp. salt (optional)

3 C. milk

1 C. mild and shredded cheddar cheese

4 C. diced and cooked potatoes

1/2 C. flour

1/2 C. fresh and cooked bacon bits

1/2 C. diced onions

1/4 C. melted butter

 

Preheat oven to 350 degrees F. Dice and cook the potatoes. Dice onions. Gather remaining ingredients. Melt butter. Add onion and sauté. Add bacon and cook for 2 minutes. Add flour and stir to make a paste. Cook for 5 minutes. Add 3 C. milk. Stir till lumps are gone. Cook mixture 10 minutes and continue stirring. Add potatoes, cheese and seasonings. Mix until cheese is melted. Bake at 350 for 10 minutes.

Mojo Potatoes

Mojo Potatoes

Mojo Potatoes

 

6 large Idaho baking potatoes

2 C. flour

1⁄2 tsp. cayenne pepper

2 tsp. thyme

1 tsp. garlic powder

Pinch Paprika

salt, to taste

pepper, to taste

1 large egg beaten with 3 T. Milk

oil

Cook potatoes whole – steam, bake, or microwave. Cool. Cut each potato into 1/4″ rounds. Heat oil to 375°F. Stir together the flour, cayenne, thyme, garlic powder, salt and pepper to taste. (you can adjust seasonings to your liking). Dip each potato wedge into the egg mixture, then dredge thoroughly in the seasoned flour mixture. Deep fry wedges without overcrowding, until crisp and golden. Drain on paper towels and serve.

Creamy Potato Stacks with Garlic, Thyme, and Parmesan

Creamy Potato Stacks with Garlic, Thyme, and Parmesan

Creamy Potato Stacks with Garlic, Thyme, and Parmesan

1½ cups heavy cream

1 sprig fresh thyme

2 garlic cloves, minced

½ tsp. nutmeg

2 lbs. medium russet potatoes (about 4-5), peeled and sliced â…› to 1/16 inch thick

1 tsp. salt

½ tsp. black pepper

freshly grated Parmesan cheese

Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray. In a small sauce pan, whisk together cream, thyme, garlic, and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard the thyme. Toss the potato slices with salt and pepper and layer into stacks in the prepared muffin cups, filling each one to the top but not over the top. Spoon cream over each potato stack, filling almost to the top. You will have couple or so slices exposed. Sprinkle with parmesan cheese. Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top. Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove to a serving platter. Serve immediately.

Waffled Hash Browns with Rosemary

Waffled Hash Browns with Rosemary

Waffled Hash Browns with Rosemary

1 (10 oz.) russet (baking) potato, peeled and shredded
1/2 tsp. fresh rosemary, finely chopped, or 1 tsp. dried rosemary
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. unsalted butter, melted
grated cheese, sour cream or ketchup, for serving

Preheat a waffle iron on medium. Squeeze the shredded potato with a towel until it’s as dry as you can manage. (Excess liquid is the enemy of crispiness; your potatoes will steam if they aren’t dried well.)
In a mixing bowl, combine the shredded potato, rosemary, salt and pepper. With a silicone brush, spread the butter on both sides of the waffle iron. Pile the shredded potatoes into the waffle iron–overstuff the waffle iron a bit–and close the lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive, waffled unit.) After 2 minutes, press down a bit on the lid to further compress the potatoes. (Careful: The lid may be hot.) Check the potatoes after 10 minutes. They should be just starting to turn golden brown in places. When the potatoes are golden brown throughout, 1 to 2 minutes more, carefully remove them from the waffle iron. Serve with grated cheese, sour cream or ketchup.

Mojo Potatoes

Mojo Potatoes

Mojo Potatoes

6 large Idaho baking potatoes
2 C. flour
1⁄2 tsp. cayenne pepper
2 tsp. thyme
1 tsp. garlic powder
Pinch Paprika
salt, to taste
pepper, to taste
1 large egg beaten with 3 T. Milk
oil

Cook potatoes whole – steam, bake, or microwave. Cool. Cut each potato into 1/4″ rounds. Heat oil to 375°F. Stir together the flour, cayenne, thyme, garlic powder, salt and pepper to taste. (you can adjust seasonings to your liking). Dip each potato wedge into the egg mixture, then dredge thoroughly in the seasoned flour mixture. Deep fry wedges without overcrowding, until crisp and golden. Drain on paper towels and serve.

Chicken Fried Potatoes

Chicken Fried Potatoes

Chicken Fried Potatoes

3 medium russet potatoes, cleaned and sliced (about 1/4” thick)
1 C. buttermilk
1 T. minced thyme
3 garlic cloves, thinly sliced
1 1/2 tsp. salt, divided
1 1/2 tsp. cracked black pepper
1 C. all purpose flour
1 1/2 T. onion powder
2 tsp. dry mustard
2 tsp. smoked paprika

homemade buttermilk-ranch dipping sauce:
1/2 C. buttermilk
1/4 C. sour cream
2 T. mayonnaise
2 T. fresh lemon juice
1 T. chives, thinly sliced
1 tsp. minced thyme
1 garlic clove, minced
salt and pepper to taste

vegetable oil for frying

Fill a large, deep skillet with 1 1/2 to 2 inches of oil and preheat to 350ËšF. Place potatoes, buttermilk, thyme, garlic, 1/2 tsp. salt, and 1/2 tsp. cracked black pepper into a mixing bowl and toss together until well combined. Allow mixture to sit for 15 minutes. Place flour, onion powder, mustard, paprika, 1 tsp. salt, and pepper into a shallow dish and stir together. Remove potatoes from buttermilk and dredge in flour mixture. Shake of excess flour and fry potatoes in batches for 6 to 8 minutes or until golden brown and potatoes have cooked through. Drain onto a paper towel and season with salt and pepper. Serve with buttermilk dipping sauce. For buttermilk sauce: Place all ingredients into a mixing bowl and whisk together until well combined. Cover and refrigerate for at least 1 hour. Before serving remove from refrigerator and allow to sit at room temp. for about 10 minutes. Adjust seasonings and stir.

One Pan Chicken & Potato Bake

One Pan Chicken & Potato Bake

4 Bone in Pieces Chicken
4 Large Potatoes, cut into wedges
¼ C. Italian Salad Dressing
¼ C. Parmesan Cheese
2 Stalks Celery, large dice
Parsley

Preheat oven to 400. Place Chicken, Potatoes, and Celery in a 13 x 9 inch baking dish. Pour dressing over all. Sprinkle with parmesan. Bake 45-60 minutes, until chicken is cooked through and potatoes are tender.

Llapingachos (Ecuadorian Potato and Cheese Patties)

Llapingachos (Ecuadorian Potato and Cheese Patties)

5 large Russet potatoes, peeled and cut in chunks
2 tsp. sunflower oil
½ C. finely chopped white onion
2 tsp. ground achiote
1 C. grated Mozzarella or Fontina cheese
Salt to taste

To serve: salsa de mani or peanut sauce, tomato and onion curtido, avocado slices, lettuce, fried eggs, fried sausages and hot sauce.

Boil the potatoes until soft. Heat the oil over medium high heat to make a refrito, add the onions and achiote, cook until the onions are soft, about 5 minutes. Mash the potatoes, mix in the onion refrito and salt to taste. Cover the potato dough and let it sit at room temperature for about an hour. Make small golf size balls with the potato dough. Make a hole in the middle of each ball and fill with the grated or crumbled cheese. Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour. Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate. Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.

Autumn Baked Eggs

Autumn Baked Eggs

1 lb. bite-sized tricolor potatoes (or any other potatoes!)
1 medium sweet potato (orange or white)
1 large yellow onion
1 apple (I used honey crisp)
10 oz. breakfast sausages (meat or vegan)
2-3 T. vegetable oil
2 tsp. salt
1 tsp. pepper
1 tsp. paprika
eggs (1-2 per person)

Preheat your oven to 400 degrees F. Dice your potatoes and the apple into about 1-inch chunks. Dice the onion. If using meat sausage, lightly brown it in a sauté pan first so it is not raw. Slice the sausages into 1/2-inch pieces. Place the sausage, potatoes, apple and onion in a large mixing bowl. Add the vegetable oil, salt, pepper, and paprika and stir to combine and evenly mix all the ingredients. Add the potato mixture to a large over-proof skillet or sheet pan. Bake for 30 minutes, stirring the potatoes in between. After 30 minutes, remove the pan from the oven and carefully create a small well in the potatoes for each egg.* Crack one egg in each well, keeping the yolk intact, and return the pan to the oven for 10-12 minutes or until the whites are solid but the yolks are not. Serve immediately. *If you prefer not to bake your eggs, return the potatoes for another 10-15 minutes and cook your eggs as desired on the stovetop.

Skillet Hash & Eggs

Skillet Hash & Eggs

3skillet-hash-and-eggs russet or Yukon gold potatoes (about 1 1/4 to 1 1/2 pounds)
2 tablespoons unsalted butter
1/2 pound kielbasa, cut into 1/2-inch pieces (about 2 cups)
1 large sweet onion, chopped
1/2 teaspoon caraway seeds or dill seed
8 large eggs
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley
2 scallions, sliced

Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice. Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes. Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat. Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions.

Merguez Sausages with Scalloped Potatoes

Merguez Sausages with Scalloped Potatoes

Merguez sausages with Scalloped Potatoes1 tablespoon butter
1 1/2 pounds fresh merguez (spicy beef; see notes) or lamb sausages
1 onion (about 8 oz.), peeled and slivered lengthwise
5 cloves garlic, peeled and chopped
2 cups whipping cream
About 1 1/4 cups fat-skimmed chicken broth
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground pepper
4 pounds Yukon Gold potatoes, peeled, halved, and thinly sliced
Chopped parsley

In a 10- to 12-inch ovenproof frying pan (with sides at least 2 1/2 in. tall) over medium-high heat, melt butter. Add sausages and turn until browned all over, 5 to 8 minutes. Transfer to a plate. Reduce heat to medium, add onion and garlic to pan, and stir occasionally until slightly browned, 5 to 8 minutes. Pour in cream and 1 1/4 cups broth; stir in salt and pepper. Add potatoes. (Liquid should just cover; if it doesn’t, add more broth.) Bring to a simmer over medium-high heat, gently stirring occasionally. Lower heat and barely simmer, uncovered, until potatoes are tender when pierced, about 20 minutes (do not boil). Arrange sausages on potato mixture and transfer pan to a 350° oven. Bake until cream mixture has thickened and is well browned on top and sausages are cooked through (cut to test), 40 to 45 minutes. Sprinkle with parsley. Serve potatoes and sausages from pan.

Sheet Pan Suppers: Baked Baby Back Ribs & Potatoes

Sheet Pan Suppers: Baked Baby Back Ribs & Potatoes

baked Baby Back Ribs & Potatoes

1 T. Dijon Mustard
1 tsp. Liquid Smoke (optional)
3 T. Dark Brown Sugar
1 ½ T. Garlic Powder
2 tsp. Salt
2 tsp. Sweet or Smoked Paprika
2 tsp. dry Mustard
1 tsp. Cumin
¼ tsp. Cayenne
4 lb. Baby Back Ribs, trimmed of silverskin
1 lb. medium size Yukon Gold Potatoes, unpeeled, scrubbed and quartered
1 T. EVOO
1 tsp. Old Bay
¾ C. BBQ Sauce, plus extra for serving

Preheat oven to 325 with one rack about 4 inches from broiler and another rack in center position. Place dijon in small bowl, add liquid smoke; stir to combine. In another small bowl, whisk together sugar, garlic powder, salt paprika, dry mustard, cumin, and cayenne. Brush both sides of the ribs with the Dijon, and sprinkle with the spice mixture to coat. Pat spices into the meat so it sticks. Wrap tightly in foil and place them in the center of a sheet pan. Combine potatoes, oil, and old bay in a bowl and toss to coat. Place potatoes around the packet of ribs. Bake for 90 minutes, gently flipping the package and stirring the potatoes halfway through cooking. Carefully transfer the package of ribs to a platter or another sheet pan and remove foil. Return ribs, without foil, to the center of the pan in a single layer, meaty side up. Brush them with BBQ sauce. Bake until knife slides easily into the thickest part of the meat, an additional 30 minutes. Keep an eye on the potatoes. If they are getting too dark, remove to a serving bowl and cover with foil to keep warm. When ribs are knife tender, remove potatoes to a bowl and cover with foil. Turn oven to broil and broil the ribs on the top rack until slightly charred in spots, about 3 minutes. Allow ribs to rest for 10 minutes before slicing between the bones. Serve with potatoes and extra BBQ sauce.

Aloo Gobi Tart Recipe

Aloo Gobi Tart Recipe

sheet2 cup Cauliflower florets
2 Potatoes (medium size)
1/2 teaspoon finely chopped ginger
1/2 cup finely chopped Onion
1/4 cup finely chopped Tomato
3 teaspoon Canola Oil (or any cooking oil)
1/4 teaspoon Cumin Seeds / Jeera
2 Cardamon pods
1/4 teaspoon Turmeric Powder
1/2 teaspoon Chili Powder
1/2 teaspoon Kashmiri Chili Powder or red chili powder
1/2 teaspoon Cumin Powder
1/2 teaspoon Coriander Powder
1/4 teaspoon Garam masala
2 teaspoon Yogurt
2 cup + 4 teaspoon Water
Salt to taste
1 Puff Pastry Sheet (preferably Pepperidge farm), substitute with home made or store bought pie crust
1/4 tablespoon Butter (Optional)
2 tsp Dried fenugreek leaves / Kasuri Methi (Optional)

Preheat oven to 400 F. Line a baking tray with wax/parchment paper or foil. Brush it with butter/oil. Place 1 frozen puff pastry sheet on it and allow it to thaw. Wash cauliflower florets. In a sauce pan, add 2 cup of water, 1/2 tsp salt. Bring it to boil. Turn off and add the cauliflower florets. Let it stand for couple of minutes. This step will cleanse the cauliflower. In another sauce pan, boil Potatoes until it is 95% cooked (fork tender). I prefer to steam the potatoes. I cut them into equal size chunks and put it in my steamer for 5-6 minutes. In a wok/kadai, add oil. When it is hot add cumin seeds and allow it to sizzle. Add cardamon, finely chopped ginger. Add onion. Sauté until it turns translucent, for 2-3 minutes on medium flame.
Then add tomato, 1/2 tsp salt and sauté for another 3 minutes or until it becomes mushy. Add turmeric powder, chili powder, kashmiri chili powder, sauté. Add 2-4 tsp water to prevent it from sticking. Add cumin powder, coriander powder and sauté. Add 2 tsp yogurt, potato and cauliflower. Mix well. Adjust salt as per taste. Then add garam masala, mix and close the kadai with a lid and let it simmer for couple of minutes. This will allow the flavors to marry well. Do not forget to stir in between to avoid sticking to the pan. Open the lid, if there is any liquid left cook for couple of minutes until the water evaporates. Turn off and allow it to cool.
Place the baking tray in oven and bake the puff pastry sheet for 10 minutes. Remove it from the oven and reduce the temperature to 350 F. Spread the Aloo Gobhi Masala on the tart. Add few swirls of butter and bake for another 10-15 minutes. Serve it hot.

Sheet Pan Supper: Salisbury Steak & Potatoes

Sheet Pan Supper: Salisbury Steak & Potatoes

sheet1 small onion
6-7 small red potatoes, golf ball sized
2 tablespoons canola oil
salt and pepper
8 ounces lean ground beef
1 tablespoon worcestershire sauce
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder

Preheat the oven to 400°F. Thinly slice the onion into half-moon shapes by peeling it, then slicing it once from root to tip. Lay the flat side of the onion down, then slice thinly. Place onions on the bottom of a small sheet pan that has a lip around the edge. Don’t let the oil and meat juices drip off in the oven, it could start a fire: use a rimmed baking sheet! I used a quarter sheet pan. Next, dice the potatoes into 6 pieces each, and add to the sheet pan. Toss the onions and potatoes with the canola oil and a good pinch of salt and pepper. Next, in a small bowl, combine the ground beef, Worcestershire, mustard powder, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Mix well with your hands, but don’t over mix. Form two oblong shaped patties with the meat.. Bake for 30 minutes, and serve hot.

Cheddar Potato Puff

Cheddar Potato Puff

8 cups potatoes, hot, mashed or riced
4 tablespoons melted butter
3/4 cup milk
2 large eggs
1 scant teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded sharp or mild Cheddar cheese
4 green onions, thinly sliced

Mash hot mashed potatoes with butter, milk, eggs, salt, pepper, cheese, and onions. Beat until well blended. Pile into a buttered 2 to 2 1/2-quart baking dish. Bake at 350° for 35 to 45 minutes, or until puffed and nicely browned.