Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Monday, March 3, 2014
Hunters Breakfast Eggs and Potatoes
Servings: 4
Prep Time: 15 minutes
Cooking Time: 30-45 minutes
Ingredients:
- 2 large russet potatoes, diced
- 1/2 lb. of venison sausage, diced
- 1 bunch of scallion, white and light green parts chopped
- 1 small tomato, seeded and diced
- 1 Anaheim chile (or green bell pepper), seeded and diced
- half an onion, diced
- 2 shallots, minced
- 2 cloves of garlic, minced
- 1 tsp. dried rosemary
- Panko breadcrumbs, for frying
- vegetable oil
- 8 eggs
- salt and freshly ground black pepper, to taste
- Sriracha Hot Chili Sauce (can be found at most major grocery stores)
5. Then fry eggs over easy.
Monday, February 24, 2014
Beef and Potatoes au Chocolat
 |
| Spices make this chocolate sauce muy fabulouso. |
One of my favorite food-themed movies is Chocolat. All those sexy close-ups of thick and glossy ribbons of deep dark chocolate. The dustings of cinnamon you could almost taste. And the revelation of chile-spiked cocoa! It's enough to make any chocolate and spice lover swoon.
Flash forward. Winter day. Steve is turning, smiling- devilish- in the late afternoon sun that slants through the square kitchen window, unwrapping (vegans please skip ahead now to when I acknowledge your goddess-given right for a substitute) a gorgeous grass fed ribeye steak from Whole Foods and ponders, aloud, Should we make some kind of stew tonight- something Sicilian, maybe? And suddenly- feverishly- I am possessed with the idea of mole- a lip smacking, foodgasm-inducing Mexican sauce, decadently rich and redolent with unsweetened chocolate and spices.
You know what happened next.
Read more + get the recipe >>
Tuesday, February 11, 2014
Twice Baked Potatoes They Take Longer But At Least They’re More Complicated
Is it worth it? Only you can answer that. For me, once in a while, for those extra fancy dinners, the answer is a resounding yes. Taste is, and always will be, the most important aspect of cooking, but when entertaining guests on special occasions, don’t forget that you’re putting on a show with the food. And when it comes to starchy side dishes, this is a great way to express that flair for the dramatic.
Like I said in the video, this is a demonstration of technique, and not necessarily a recipe I want you to follow verbatim. I will list what I used below, since I’m required to by food blogger common law, but if there was ever a recipe that you’d want to experiment with, this is the one.
By the way, since theres a certain amount of prep involved here, you can make these ahead of time, up to the point of the second baking, and then just finish when it gets closer to service. I hope you give this show stopping side dish a try soon. Enjoy!
Ingredients for 4 Twice Baked Potatoes:
4 large russet potatoes
3 tbsp butter
1 or 2 tbsp minced green onion
salt, pepper, cayenne to taste
1/2 cup shredded white cheddar cheese
1/2 cup cream or milk
1 egg yolk
Bake at 400 degrees F. for an hour to cook potatoes, and then 20-30 to brown after stuffing.
View the complete recipe
View the complete recipe
Wednesday, February 5, 2014
Pasta with Potatoes and Asparagus
As always when I try something new, I like to let you know what I would change if I were to make it again. I absolutely loved this dish. Its so affordable and versatile (add some bacon, prosciutto or pancetta or throw in a different veggie such as spinach or escarole, etc) and extremely tasty. Im happy to say that there was only one minor thing I had an issue with - the size of the potatoes. I left the potatoes whole because they were so tiny but I think cutting them in half would have been a better idea. Cutting them would release more of the starch and thicken the sauce. It would also make it a little easier to eat (not that it would have been that difficult) because I like a little of everything on my fork or spoon. I realized this a little late in the game and cut them after the fact while in the pan but it all worked out just fine. No worries!
Pasta with Potatoes and Asparagus
Pasta Patate e Asparagi
Ingredients:
1 pound small to medium pasta
1 pound potatoes, diced
4 small tomatoes (campari, plum, vine-ripened), diced
1 small onion, diced
5-8 cloves garlic, peeled and cracked
Crushed red pepper, to taste
Salt and pepper, to taste
About 8 leaves fresh basil
1 bunch of asparagus, trimmed and cut into thirds or quarters
Approx. 1 cup chicken broth
Romano Cheese
extra virgin olive oil
Directions:
Heat sauté pan over medium heat, add olive oil and 3 cloves of garlic. Saute garlic until lightly browned and then add the asparagus. Let cook for about 5 minutes or until tender, remove to a plate and set aside.
In the same pan add more oil, onions and garlic, sauté until onions are just about translucent. Add crushed red pepper and potatoes, let cook for about 5 minutes and allow them to get some color. Add tomatoes, basil and stir; add chicken broth (just enough to come up the sides of the potatoes not completely cover) and cover, let come to a boil and cook until potatoes are tender. Add more chicken broth if it gets too dry.
Meanwhile, cook pasta in boiling salted water. Drain pasta and save some cooking water. Toss with potatoes, add reserved asparagus, and add pasta water until desired consistency is reached. Top with grated romano cheese and serve!
Click here for a printable version of this recipe.
Friday, January 31, 2014
Scalloped Potatoes Vegan Dairy Free
Creamy vegan scalloped potatoes...
On a whim and out of nowhere (and at 2:54 AM, I'll have you know) I began conjuring images of creamy scalloped potatoes. Odd for someone who must avoid cheese and cream and butter and who- most days- is reconciled to her cheese-free life with a shrugging Lebowski-Zen
detachment they write books about. Not to mention, it's been (literally) over a decade since I made this retro recipe, cream or no cream. Alas, I simply couldn't get the idea out of my sleepy Ewan McGregor
-esque spiky head. The vegan scalloped potato challenge bit me. And refused to let go.
To make my pre-dawn vision a reality this classic recipe would need some serious tweaking. I mean, it's not just cheese you have to replace (and I'm no fan of plastic vegan cheeses, let me tell you). There is cream. And sweet moo-cow butter. Three key ingredients that make this comfy dish so melt-in-your-mouth delicious. Lucky for me I happened to have some dairy-free cream sauce left over from a vegan pasta I had tossed together the night before. A thick and silky hemp based sauce featuring artichokes and wine.
Accident? Destiny? Or simply the collective unconscious zeroing in on post-midnight potato cravings when your serotonin is dropping so fast your heart beat skips and triggers a hot flash?
You decide.
Read more + get the recipe >>
Subscribe to:
Comments (Atom)