Tag 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

Dill Pickle Soup

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It is 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 you want to do to 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.

Depending upon your obsession with all things pickled, you are either going to love this soup or hate it.  My husband, who avoids everything that has been bathed in vinegar, is not a fan. I, however, love this soup.  Yes, it is different but then again variety is the spice of life.  More importantly, this soup is ridiculously easy to make.  I was intrigued by the recipe the first time I came across it on the Noble Pig website and when I came across a giant jar of Vlasic pickles that needed to be used up, I just knew I was going to have to try this soup.  So if you love or even like dill pickles, give this soup a try.  I promise you won’t be disappointed.

DILL PICKLE SOUP

5 1/2 cups chicken broth

1 3/4 pounds russet potatoes, peeled and quartered

2 cups finely chopped carrots

1 cup diced dill pickles

1/2 cup unsalted butter

1 cup sour cream

1/4 cup water

2 cups dill pickle juice

1 1/2 teaspoons Old Bay seasoning

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon salt, optional

1/4 teaspoon cayenne pepper

  • In a large pot, combine the broth, potatoes, carrots, and butter.  Bring to a boil and cook until the potatoes are tender.
  • Add the pickle and continue to simmer for a few minutes.
  • In a medium bowl, stir together the flour, sour cream, and water to make a paste.
  • Vigorously whisk the sour cream paste into the soup two tablespoons at a time.  You might initially see some small balls of flour but between the whisking and the boiling they will all disappear.
  • Add the pickle juice, Old Bay, pepper, and cayenne.  Taste and if needed, add a small amount of salt.  Cook for 5 additional minutes then remove from the heat.
  • Serve immediately garnished with pickle slices, fresh dill, and black pepper.

Serves 6-8

Zuppa Toscana Soup

soup

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

potatoes

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

Potato & Cheese Pierogi

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My earliestmemories include watching my Polish nana pinching pierogi in the kitchen. Standing there in one of her apron covered housecoats, her fingers would fly as she grasped the palm sized bits of dough pockets and swiftly secured their fillings inside.  As kids we would eat meat filled ones boiled with ketchup.  The holidays called for fancier versions, mushrooms, onions, and potatoes took the place of ground meat and these special pierogi would be fried in butter and served with sautéed onions. Nana never shared her recipe and as far as I know she took it too her grave.  In college I dated a Polish man.  His babci wore the same housecoats and had the same pierogi pinching technique as my nana.  Like my nana, she never shared her recipe but she did introduce me to the sweet version of this Polish treat.  Plums, blueberries or even apples were staples in her household.  My relationship with this boyfriend probably lasted as long as it did because of her pierogi.
This version from Fine Cooking Magazine is close to the pierogi of my childhood. I was pleasantly surprised at my results.  I need to practice my pierogi pinching technique but I think even my nana would approve of the results.
POTATO AND CHEESE PIEROGI
For the filling:
1-1/2 pounds russet potatoes, peeled and cut in 1-inch pieces
kosher salt
3 tablespoons unsalted butter or olive oil (I used olive oil)
3 medium white or yellow onions, finely chopped
10 ounces farmers cheese
For the dough:
7 cups unbleached all-purpose flour
1/2 cup unsalted butter, softened
2 cups warm water
For cooking and serving:
1-1/2 Tbs. butter or 3 Tbs. vegetable oil, for sautéing (optional)
melted butter, sautéed pancetta, sautéed onions or sour cream and snipped chives for serving (optional)

To make the filling:

  • Put the potatoes in a pot with just enough cold salted water to cover them and boil until soft, 15 to 20 minutes.
  • Meanwhile, melt the butter with the oil in a large sauté pan over medium heat. Add the onion and cook until the onions are translucent, about 2 minutes.  Lower the heat and continue cooking until the onion is nicely browned and caramelized, about 20 minutes. Season with salt and pepper. You may need to add 1 tablespoon or more of additional butter, as the mixture will absorb quite a bit of fat. Set aside to cool.  
  • When the potatoes are tender, drain them in a colander and press lightly with a dry kitchen towel to dry them thoroughly. Return the potatoes to their hot pot and shake them dry.
  • Remove the pot from the heat; add the cooled onion mixture and the cheese. Mash the ingredients until they’re well blended and there are no more potato lumps; you may want to use a stiff whisk. Season  with salt and pepper. Set aside to cool while you roll out the pierogi dough.
To make the pierogi dough:
  • Put the flour in a large bowl.  Add the butter and using your fingers, work it into the flour until the mixture has the texture of coarse meal.  Add 1 3/4 cups of the warm water and stir with your fingers until the mixture begins to come together.  If the mixture is dry, you can add up to 1/4 cup more warm water, 1 tablespoon at a time until the dough forms a shaggy yet cohesive mass.
  • Turn the dough out onto a well-floured work surface and gently knead it until just soft and elastic; the dough will not be completely smooth, but it should be easy to shape, with a Play-Doh-like consistency.

To shape and fill the pierogi

  • Fill a large pot with 5 qt. water and bring it to a boil over high heat. Meanwhile, using lightly floured hands, pinch of one tablespoon portions of the dough and roll them into balls about 1-1/2 inches in diameter. You should end up with 36 to 40 balls. With a small rolling pin or dowel, gently roll out each ball into a 3 to 3-1/2-inch round about 1/8 inch thick on a well-floured surface. Keep the dough balls and disks covered as you work so they won’t dry out.
  • Hold a round of dough flat in your palm, dust off the excess flour, and spoon a generous tablespoon of the filling onto the center of the dough. Fold the round in half to enclose the filling. Seal the pierogi by pulling the edges away from the filling and pinching them together. To ensure a proper seal, pinch the edge shut once more, working from one end to the other. Set the filled pierogi on a floured work surface or baking sheet and cover with a dry towel or plastic wrap until all are filled. Repeat with remaining dough and filling.

To cook the pierogi:

  • When the pot of water is boiling, drop the pierogi in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 2 to 4 minutes; bite into one to check that there’s no chalky line. Remove cooked pierogi from the water with a spider or slotted spoon and put them in a bowl. If you like, serve them immediately with melted butter.
  • To sauté the pierogi, heat the butter or vegetable oil in a sauté pan over medium-high heat. Without crowding the pan, add the boiled, drained pierogi and cook until golden brown and puffy on both sides. Season with a little salt and pepper, and serve with sour cream and chives, if desired.
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