Category Archives: potatoes

Crispy Smashed Roasted Potatoes

I’ve been trying to make more interesting side dishes to accompany my entrees.  While I will spend hours perfecting the perfect main course, by the time I get to the side dishes, I seem to run out of momentum.  This recipe for a ridiculously easy potato dish is courtesy of Fine Cooking Magazine.  With only three ingredients and a little prior planning this dish comes together quickly.  (Plus smashing the potatoes is a lot of fun!). I served the potatoes with sour cream and chives to go along with grilled chicken.  I’m now thinking that I could easily dress the potatoes up for a more formal dinner or even serve them with a dipping sauce as a part of a buffet table.  Regardless of how I make them in the future, this dish is a keeper.

CRISPY SMASHED ROASTED POTATOES
 
 
12 to 15 baby red potatoes
2 3/4 teaspoons kosher salt
1/2 cup olive oil
Boil the potatoes:
  • Put the potatoes in a large saucepan and cover with at least one inch of water.  Add 2 teaspoons of salt to the water.  Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can easily be pierced with a skewer.  Make sure they are cooked through but don’t over cook.  The total cooking time will be 30-35 minutes.
  • While the potatoes are cooking, set up a double layer of clean dish towels on the counter top.  As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
Flatten and cool the potatoes:
 
  • Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it a thickness of about 1/2 inch.  Repeat with all of the potatoes. Don’t worry if some break apart a bit; you can still use them.
  • Cover a large rimmed baking sheet with aluminum foil; place a piece of parchment on top of the foil.  Transfer the flattened potatoes to the baking sheet and let them cool completely to room temperature.
Roast the potatoes:
 
  • Heat the oven to 450 degrees.  Sprinkle the potatoes with about 3/4 teaspoon of salt and pour the olive oil over them.  Lift the potatoes gently to make sure some of the oil goes underneath them and they are well coated on both sides.  Roast the potatoes until they are crispy and deep brown around the edges, about 30 to 40 minutes, turning over once gently with a spatula half way through cooking.
  • Serve hot.

Meat & Stout Pie w/ Blue Cheese Crust

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Tis the season when everyone is a wee bit Irish so why not celebrate with food?

For me, pot pies are the ultimate in winter comfort food. Chicken and turkey are my usual fillings but since my family eats a lot of beef stew I began playing with making a beef pot pie that was reminiscent of meat pies I’ve enjoyed in Great Britain. And I found success. If a rich beef stew is good, it is even better when encased in a flaky crust. But I didn’t stop there. In honor of Saint Patrick’s Day I adapted this pot pie from Williams Sonoma into an Irish tribute. Both beef and lamb and slow cooked in a rich Guinness Stout broth which infuses the entire meal with flavor. And best of all, it is topped off with a blue cheese crust. Yum.

I’m not going to lie; this is a time consuming dish to make. But you can do as I often do and make this dish is two steps over two days. The filling and dough can be made ahead of time and refrigerated until you are ready to assemble the pot pies and eat them. Simply reheat the filling until it is hot and bubbling then fill the pie dishes and proceed as directed. By doing this, you can easily serve up hot pie pies as a fast weeknight meal.

MEAT & STOUT PIE w/ BLUE CHEESE CRUST

For the meat filling:

3 tablespoons olive oil, divided

2 cups baby portobello mushrooms, quartered

1 cup pearl onions, peeled

2 teaspoons kosher salt, divided

2 teaspoons freshly ground black pepper, divided

1 1/2 lb. beef chuck roast, cut into 1-inch cubes

1 pound lamb roast, cut into 1-inch cubes

3/4 cup all-purpose flour

3 garlic cloves, minced

3 tablespoons tomato paste

2 1/2 cups Irish stout, divided

1 cup beef broth

1 cup carrots, cut into chunks

2 cups red potatoes, cut into chunks

2 bay leaves

1 tablespoon fresh thyme, finely minced

One 16-inch round blue cheese pastry

  • Heat 1 tablespoon of olive oil in a large Dutch oven set over medium-high heat.
  • When the oil shimmers, add the mushrooms, onions, 1 teaspoon of the salt and 1 teaspoon of the pepper. Cook, stirring occasionally for 10 to 12 minutes or until the vegetables are lightly browned and softened. Transfer the vegetables to a bowl.
  • Place the flour and remaining salt and pepper in a large bowl.
  • Dredge the beef and lamb in the flour mixture, shaking off the excess.
  • Add 1 tablespoon of the oil to the pot. When the oil is hot add half of the meat and brown on all sides, about 7 minutes. Transfer the meat to a separate bowl.
  • Add 1/4 cup of the Guinness Stout to the pot, stirring to scrape up any brown bits. Pour the liquid into the reserved meat.
  • Repeat the process with the remaining oil, meat and 1/4 cup of stout.
  • Return the pot to medium-high heat and add the garlic and tomato paste. Cook, stirring constantly for 30 seconds.
  • Add the meat, reserved liquid, remaining stout and beef broth the the pot, stirring to scrape up any browned bits.
  • Add the mushrooms, onions, carrots, potatoes, bay leaves and thyme and bring to a boil.
  • Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef is very tender, about 3 hours.

For the crust:

2 1/2 cups all-purpose flour

2 teaspoons salt

1 tablespoon sugar

16 tablespoons cold butter, cut into 1/2 inch pieces

1/3 cup ice water

4 ounces crumbled blue cheese

  • In a food processor, pulse the flour, salt and sugar until blended.
  • Add in the butter pieces and pulse until the mixture resembles a coarse meal; about 10 pulses.
  • Add the water and pulse an additional 2 to 3 times. The dough should be soft and hold together when squeezed but not sticky. If necessary, add additional water, by the tablespoon, until the dough is the right texture.
  • Turn the dough out onto a lightly floured surface and knead with your hands a few times. Shape into a disk, wrap in parchment paper and refrigerate for at least 1 hour.
  • Remove the dough from the refrigerator and allow to sit at room temperature for 5 minutes.
  • Sprinkle the top of the dough with flour and place on a lightly floured sheet of parchment paper. Roll into a rough 12 by 16 inch square.
  • Sprinkle the blue cheese over half of the  dough then fold the other half over the cheese. Roll the dough again until it it is 1/4 to 1/2 inch thick. Refrigerate for 10 minutes.

To assemble the pot pies:

  • Pre heat the oven to 400 degrees.
  • Place 4 2-cup oven proof ramekins on a rimmed baking dish and fill each one with the meat mixture.
  • Using a sharp paring knife and your baking dishes as a guide, cut out 4 circles of dough, adding 1/2 inch to each piece of dough.
  • Place the dough on top of each pot pie, crimping the edges to form a seal.
  • Cut 3 or 4 silts into the top of each pie.
  • Bake at 400 degrees for 25 to 35 minutes or until the tops are browned and flakey.
  • Allow to sit for 15 minutes before serving.

Yields: 4 2-cup pot pies

Zuppa Toscana Soup

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

I love soup and here’s a classic Italian soup that is both delicious and fast. I like to use a spicy Italian sausage but you can also use a milder version if you prefer. Kale is my green of choice but spinach or beet greens are also tasty. Use whatever you like and whatever looks good or even use a combination of greens. All you need is some crusty bread and dinner is served.

ZUPPA TOSCANA SOUP

1 pound ground Italian sausage

1½ tsp crushed red peppers

1 red onion, diced

1/3 cup pancetta

4 garlic cloves, crushed

6 cups low sodium chicken broth

2 cups water

1 cup heavy cream

3 large red potatoes, skin on and sliced

1/4 pound fresh greens of your choice, I prefer kale or spinach

  • Sauté the sausage and crushed red pepper in a large pot, using a wooden spoon to crumble the meat into smaller pieces. Drain off the excess fat, move the meat to a separate plate and set aside.
  • In the same pan, sauté the pancetta, onions and garlic over medium-low heat until the onions are soft and translucent
  • Add the chicken broth and water to the pot, raise the heat to medium-high and cook until the mixture starts to boil.
  • Add the sliced potatoes and cook until soft when pierced with a fork.
  • Lower the heat, add the heavy cream and just cook until thoroughly heated.
  • Return the sausage to the pan then add the kale, let all heat through and serve.

Serves 4

 

Potatoes Dauphinoise

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What is more comforting than ooey, gooey, cheesy potatoes? While I’ve been known to enjoy a bowl of them by themselves, they are also the perfect accompaniment to grilled meats, roasts or even a big green salad. They seem to turn any dish into a meal. And while there are many versions of this potato dish out there, I love this one which I’ve adapted from Cooking Light.

And what isn’t to love? This dish never fails to satisfy and it can easily be reduced in half or doubled in size depending upon the crowd you are serving. It is wonderful piping hot out of the oven and I think it tastes even better reheated the next day. And sometimes when I’m looking to save time, I use a bag of pre-cut and partially cooked potato slices. Doing this will reduce your preparation time meaning you can be enjoying this mouthwatering dish that much sooner.

POTATOS DAUPHINOISE

2 pounds baking potatoes, peeled and cut into 1/8-inch-thick rounds
1 tablespoon olive oil
1 medium yellow onion, sliced
2 garlic cloves, minced
1/4 cup all-purpose flour
1 1/4 cups whole milk
3/4 cup half-and-half
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/4 cup dry sherry
2 ounces sharp cheddar cheese, shredded
  • Preheat oven to 400°.
  • Coat an 11 x 7-inch glass baking dish with cooking spray.
  • Place potatoes in a large saucepan; fill pan with enough cold water to cover potatoes by 2 inches. Place pan over high heat. Bring to a boil; reduce heat, and simmer 10 minutes or just until tender. Drain well.
  • Gently layer one-third of potatoes in overlapping rows in prepared dish.
  • Heat a medium saucepan over medium heat. Add the oil, swirling to coat.
  • Add the onion and garlic; cook 5 minutes, stirring occasionally.
  • Combine the flour, milk, half-and-half, salt, nutmeg, and pepper in a medium bowl, stirring well with a whisk.
  • Add the milk mixture to pan; cook 3 minutes or until smooth and mixture thickens slightly, stirring constantly with a whisk.
  • Add the sherry to the mixture and stir well to combine.
  • Remove from heat; let stand 10 minutes. Strain through a fine sieve into a bowl; discard solids.
  • Pour one-third of milk mixture over potatoes in baking dish.
  • Repeat layers twice with remaining potatoes and milk mixture. Sprinkle evenly with cheese.
  • Place pan in upper third of oven; bake at 400° for 12 minutes or until bubbling around edges. Turn broiler to high, leaving pan in oven; broil 1 minute or until browned.
  • Let stand 10 minutes before serving.

Serves 10

Lemon Skillet Chicken

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Not all winter cooking needs to be heavy in order to be satisfying. Case in point is this lemon filled chicken dish from Cooking Light. Because the boneless chicken breasts are flattened slightly before cooking this is a quick meal that is perfect for a mid-week dinner. It contains some of my favorite pantry staples–mushrooms, green beans, potatoes and lemons. The lemon brightens the dish which the potatoes and green beans mean you have an entire dinner in a single dish. Simply put, it is delicious and has become a family favorite.

LEMON SKILLET CHICKEN

12 ounces baby potatoes, halved
1 tablespoon olive oil, divided
4  skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 thyme sprigs
4 ounces button mushrooms, quartered
1 tablespoon chopped fresh thyme
1/4 cup whole milk
5 teaspoons all-purpose flour
1 3/4 cups unsalted chicken stock
1 lemon, thinly sliced
8 ounces fresh been beans, ends trimmed
2 tablespoons chopped parsley
  • Preheat the oven to 450°.
  • Place the potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
  • Heat a large ovenproof skillet over medium-high heat.
  • Add 1 teaspoon of the oil to pan. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned.
  • Flip the chicken. Place the pan in the oven and bake for 10 minutes or until chicken is done.
  • Remove the chicken from pan.
  • Return the pan to medium-high heat.
  • Add the remaining 2 teaspoons oil to the skillet.
  • Add the potatoes, cut sides down, the mushrooms and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once.
  • Combine the milk and flour in a small bowl, stirring with a whisk.
  • Add the remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to the pan and simmer for 1 minute or until slightly thickened.
  • Return the chicken to the pan, cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender.
  • Sprinkle with parsley.

Serves 4

Crispy Smashed Roasted Potatoes

I’ve been trying to make more interesting side dishes to accompany my entrees.  While I will spend hours perfecting the perfect main course, by the time I get to the side dishes, I seem to run out of momentum.  This recipe for a ridiculously easy potato dish is courtesy of Fine Cooking Magazine.  With only three ingredients and a little prior planning this dish comes together quickly.  (Plus smashing the potatoes is a lot of fun!). I served the potatoes with sour cream and chives to go along with grilled chicken.  I’m now thinking that I could easily dress the potatoes up for a more formal dinner or even serve them with a dipping sauce as a part of a buffet table.  Regardless of how I make them in the future, this dish is a keeper.

CRISPY SMASHED ROASTED POTATOES
 
 
12 to 15 baby red potatoes
2 3/4 teaspoons kosher salt
1/2 cup olive oil
Boil the potatoes:
 
  •  Put the potatoes in a large saucepan and cover with at least one inch of water.  Add 2 teaspoons of salt to the water.
  • Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can easily be pierced with a skewer.  Make sure they are cooked through but don’t over cook.  The total cooking time will be 30-35 minutes.
  •  While the potatoes are cooking, set up a double layer of clean dish towels on the counter top.
  •  As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
Flatten and cool the potatoes:
 
  •   Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it a thickness of about 1/2 inch.  Repeat with all of the potatoes. Don’t worry if some break apart a bit; you can still use them.
  •  Cover a large rimmed baking sheet with aluminum foil; place a piece of parchment on top of the foil.  Transfer the flattened potatoes to the baking sheet and let them cool completely to room temperature.
Roast the potatoes:
  • Preheat the oven to 450 degrees.
  • Sprinkle the potatoes with about 3/4 teaspoon of salt and pour the olive oil over them.  Lift the potatoes gently to make sure some of the oil goes underneath them and they are well coated on both sides.
  • Roast the potatoes until they are crispy and deep brown around the edges, about 30 to 40 minutes, turning over once gently with a spatula half way through cooking.

Serves 4

Cottage Pie w/ Beef & Carrots

pie

Comfort foods run supreme in my household this time of the year and one of the most satisfying meals when the weather is dark and damp is meat pies. Try as I might, however, I always struggle with making a nice pie crust. My solution is to skip the crust all together and to top the pie with mashed potatoes instead.

This recipe is courtesy of Fine Cooking magazine and is rich, hearty and thoroughly satisfying and is reminiscent of a shepherd’s pie. Because I started with a more tender piece of meat which was then slow cooked, the meat is fork tender while the addition of porcini mushrooms adds even more flavor and texture to the dish. I love the tanginess that the addition of Greek yogurt adds to the mashed potato topping. If you don’t have Greek yogurt you can substitute sour cream or even half-and-half.

So when the weather turns cold, turn on your oven and bake up this hearty dish for dinner. It will warm you inside and out.

COTTAGE PIE w/ BEEF & CARROTS

For the beef stew:

1-3/4 cups low-sodium beef broth

1/2 ounce dried porcini mushrooms

2 tablespoons olive oil

2-1/2 pounds thin-cut steaks, 1/2 to 3/4 inch thick, trimmed of any excess fat or gristle

Kosher salt and freshly ground black pepper

3 medium carrots, peeled and cut into 1/2-inch dice

2 celery stalks, cut into 1/2-inch dice

2 small onions, cut into 1/2-inch dice

1 1/2 teaspoons fresh thyme leaves

2 tablespoons tomato paste

3 tablespoons all-purpose flour

3/4 cup dry white wine

For the topping:

2 pounds russet potatoes, peeled and cut into 1-1/2- to 2-inch chunks

Kosher salt

5 tablespoons unsalted butter (at room temperature, cut into 3 pieces)

1/2 cup Greek yogurt

Freshly ground black pepper

1/2 teaspoon sweet paprika

To make the stew:
  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Bring the broth to a simmer over medium-high heat. Add the mushrooms then remove from the pan from the heat, cover, and steep for at least 15 minutes.
  • Meanwhile, heat the oil in a heavy stew pot or shallow 5-quart Dutch oven over medium-high heat.
  • Pat the steaks dry, season lightly with kosher salt and pepper, and put only as many in the pan as will fit without crowding.
  • Sear the steaks, flipping once, until nicely browned, 3 to 4 minutes per side.
  • Set aside on a platter, and repeat with the remaining steaks.
  • Lower the heat to medium and add the carrots, celery, onions, and thyme.
  • Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes.
  • Stir in the tomato paste, and cook for a few minutes.
  • Add the flour, stirring to blend, and cook for another minute.
  • Add the wine, bring to a simmer, and reduce the heat to low.
  • With a slotted spoon, scoop the mushrooms from the broth and transfer to a cutting board. Coarsely chop the mushrooms and add them to the vegetables. Slowly add the broth, being careful to hold back the last few tablespoons, which may contain grit from the mushrooms.
  • Cut the steaks into 1/2- to 3/4-inch cubes and add to the pot, along with any juices.
  • Cover tightly and transfer to the oven. Cook, stirring once or twice, until the meat is tender, about 1 hour. Season to taste with salt and pepper.
  • Set the stew in a warm place, and increase the oven temperature to 375°F.
To make the potato topping:
  • Place the potatoes in a large saucepan and cover by an inch with cold water. Add 1 teaspoon of kosher salt.
  • Bring to a simmer over medium heat, partially cover, and simmer until the potatoes are easily pierced with a skewer, about 20 minutes.
  • Drain, and return the potatoes to the saucepan. Put the pan over low heat and shake or stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2 minutes.
  • Using a ricer, food mill, or potato masher, mash the potatoes. Stir in the  butter with a broad wooden spoon.
  • Once the butter is thoroughly absorbed, add the yogurt and stir vigorously until it is thoroughly blended in.
  • Season to taste with salt and pepper.
Assemble and bake:
  • Lightly coat a shallow 3-quart baking dish with non-stick cooking spray.
  • Spoon the stew into the baking dish.
  • Spread the potatoes on top in an even layer and sprinkle with the paprika.
  • Bake at 375°F until the stew is bubbling around the sides, and the top is lightly browned, 35 to 45 minutes.

Serves 8

Spanish Potato Tortilla

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One of my favorite memories of my trip to Spain was eating tapas. Regardless of the hour there was always a tapas restaurant open on just about every street corner in Madrid. Tapas are a social meal; you can order a variety of the small plates and share them amongst your table mates. They are also a great way to try new dishes and flavors since by ordering one you aren’t committing to a full entrée. And I would always try new dishes each time we sat down at the table. However, in addition to the plentiful little bowls of olives that graced every menu, tortillas made regular appearances. If a restaurant made a good tortilla I knew everything else they made would be good as well. I had forgotten much I liked tortillas nut after Spanish friends brought one to our house I knew I had to make my own.

Tortillas are actually quite simple; tender potatoes and onions are combined with eggs and fried. It sounds so basic but the flavors are anything but. This recipe is courtesy of Fine CookingIf you want to save time you can find pre-cut potatoes in your grocery store’s fresh food case. (I’ve recently discovered these and now swear by their convenience). You can serve the tortilla as part of a tapas dinner, as an appetizer or a snack. I love to eat the leftovers at room temperature the next day washed down with a glass of crisp rose wine. Now that is summer living.

SPANISH POTATO TORTILLA

1 3/4 cups olive oil (not extra virgin)

1 3/4 pounds low starch potatoes, peeled and cut into 1/8 inch slices

2 1/4 teaspoons kosher salt

2 medium onions, coarsely chopped

5 garlic cloves, coarsely chopped

6 eggs

1/8 teaspoon freshly ground black pepper

  • Pour the olive oil into a 10 1/2 inch cast iron skillet and set over medium-high heat.
  • While the oil is heating, place the sliced potatoes in a large bowl and sprinkle with 2 teaspoons of the salt, tossing to distribute it well.
  • When the oil is very hot (test it by slipping a single potato slice into the oil. It should sizzle vigorously without the edges browning), slip the potatoes into the oil with a slotted spoon. Fry the potatoes, turning occasionally, taking care not to break them up. Adjust the heat if necessary to the potatoes cook without crisping or browning.
  • Line a plate with paper towels. When the potatoes are tender, about 10 to 12 minutes, transfer them to the plate.
  • Add the onions and garlic to the oil. Fry, stirring occasionally and lowering the heat as necessary, until the onions are very soft and translucent but not browned, 7-9 minutes. Remove from the pan and add to the plate with the potatoes.
  • Pour all but 1 tablespoon of the oil from the pan. Heat over high heat until both the oil and the pan are very hot.
  • Meanwhile, in a large bowl, beat the eggs, 1/4 teaspoon of salt and pepper with a fork until blended. Add the drained potatoes, onions and garlic and mix gently to combine, taking care not to break up the potatoes.
  • Pour the potato and egg mixture into the hot skillet, spreading it evenly. Cook for 1 minute then lower the heat to medium-low, cooking until the eggs are completely set at the edges and cooked halfway into the center and the tortilla easily slips around the pan when you give it a shake, about 8 to 10 minutes. You may need to use a thin spatula to loosen the edges.
  • Set a flat, rimless plate that is at least as wide as the skillet upside down over the pan. Lift the skillet off of the burner and with one hand on the bottom of the plate and the other holding the skillet’s handle, invert the skillet so the tortilla lands on the plate.
  • Set the pan back on the heat and slide the tortilla onto it, using the slotted spoon to push any stray potatoes back under the eggs.
  • Cook until a skewer inserted into the center comes out clean and hot with no uncooked egg on it, about 5 to 6 minutes.
  • Transfer the tortilla to a serving platter and allow it to cool for at least 10 minutes. Serve it warm, at room temperature or slightly cool.
  • Cut into wedges or small squares.

Yields:10-12 appetizer sized servings

Finger Noodles

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Some foods are just fun; thus the case with these finger noodles from The Food Republic. These fried strips of golden potato goodness are essentially chive mashed potatoes that are shaped and sauteed in butter until crispy. Sounds good right? Yes….and even my potato adverse five year old agrees.

I love mashed potatoes but sometimes you want something a bit different to accompany your grilled meat. When that is the case I turn to these. The recipe calls for chives but you can also use parsley, basil or whatever fresh herb you prefer. Because they taste best fresh from the pan, you can roll the fingers ahead of time, cover and refrigerate then saute them up right before serving.

And here’s an added tip: feel free to drop the whole potatoes with their skin on into a pot of boiling water to cook. Once they are fork tender, allow them to cool slightly then the skins will pop right off. It is so much easier than peeling them before cooking.

FINGER NOODLES
Kosher salt
1 1/4 pounds russet potatoes 
1 egg
1 bunch chives, finely chopped (about 1/4 cup)
1/2 cup all-purpose flour, plus more for dusting
4 tablespoons butter, plus more as needed
  • Bring a pot of water to a boil and salt the water. Boil the potatoes whole, with skins on, until fork-tender, 35-40 minutes.
  • When cool enough to handle, peel the potatoes and pass through a ricer or food mill into a large bowl. You want to have 3 1/2 cups of riced potatoes.
  • In a small bowl, whisk the egg and stir in the chives.
  • Stir the egg mixture into the potatoes, sprinkle in the flour and 1 teaspoon salt, and mix to form a dough. Turn the dough onto a floured work surface and knead for about 1 minute to develop the gluten. It will feel fairly soft.
  • Divide the dough into 4 even pieces, cut each piece into eighths, and then pinch each piece in half.
  • Flour your hands and roll each piece into a 4-inch noodle, kind of like rolling Play-Doh. Each one will look sort of like a slug, a little fatter in the middle than on the ends. Y
  • Melt 2 tablespoons of butter in a large, heavy sauté pan over medium heat until the foam subsides and it starts to smell nutty and get golden brown.
  • Working in batches, add the finger noodles so they are not crowded and sauté until all sides are browned.
  • Add more butter to the pan as needed between batches. Transfer the noodles to a paper-towel-lined plate, and serve once the excess butter has drained.
Yields: Approximately 80 noodles

 

Chicken Corn Chowder

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I don’t know about where you are, but here in Belgium it is still soup weather. (Actually, most of the year is soup weather but I digress)….. And this is fortunate since I am a huge fan of soups. They are warm, comforting and satisfying in a way that few other foods are. Plus, with our increasingly busy schedules, they make for the perfect quick dinner. You can make them ahead of time and then reheat when you are ready to eat. And I find that most soups actually taste better this way so it is a win-win.

This chowder is filled with chicken, corn and potatoes making for a filling meal. My preference is to always use fresh corn but when it isn’t in season, as is the case now, canned works. And even when I use fresh corn I also like to include a can of creamed corn since it makes the soup that much thicker and richer tasting. And most importantly, don’t skip the sherry; it infuses a wonderful taste to the entire soup.

CHICKEN CORN CHOWDER

1 tablespoon olive oil

4 ounces pancetta, diced

1 medium onion, diced

2 stalks celery, diced

2 medium carrots, diced

1 pound boneless, skinless chicken breasts, cubed

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 bay leaves

1 1/2 cups baby red potatoes, skin on and diced

1 14 ounce can whole kernel corn

1 14 ounce can creamed corn

1 cup heavy cream

3 1/2 cups whole milk

1/4 cup dry sherry

  • Heat the olive oil in a heavy soup pot over medium-high heat.
  • Add the pancetta and stirring occasionally, cook until crisp and browned, 5 to 7 minutes.
  • Reduce the heat to medium and add in the onion, celery, carrots, salt, pepper and bay leaves. Cook for 8 to 10 minutes or until the vegetables have softened.
  • Stir in the cubed chicken and cook for an additional 5 minutes.
  • Add the potatoes and both types of corn to the pot and stir to combine then pour in the cream and milk.
  • Raise the heat to medium-high and bring to almost a simmer. Reduce the heat to low and cover. Cook for 30 minutes or until the potatoes are tender.
  • Uncover the pot, stir in the sherry and adjust the seasoning if necessary.

Serves 6

 

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The food that accompanies my adventures!

The Bitten Word has moved

The food that accompanies my adventures!

Hip Foodie Mom

The food that accompanies my adventures!

Always Order Dessert

The food that accompanies my adventures!

Yankee Kitchen Ninja

The food that accompanies my adventures!

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