Posts Tagged ‘potatoes

26
Nov
08

What to take to Thanksgiving Dinner?

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I’m going to make a couple things to take to my husband’s family’s Thanksgiving celebration.  My job is a side-dish and a dessert.  I picked two things already posted on this blog:  Roasted Root Vegetables and Alayne’s Pumpkin Bars.  Why these recipes?  They’re both easy to scale for a crowd, fairly simple to prepare, tried-and-true recipes (so no ugly surprises the day of the party) and I think both dishes have pretty broad appeal.  Also, I think these items will travel fairly easily in covered dishes. We’ll see how it goes!

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18
Nov
08

Thanksgiving Prequel: Turkey and Cranberry Ravioli with Roasted Root Vegetables

turkeyravioli
Turkey and Cranberry Ravioli

Turkey and cranberries sounded so good I just couldn’t wait until Thanksgiving.  This Italian twist on the classic comes from Giada de Laurentiis via the Food Network.

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It was good, a very stick-to-your-ribs meal, but I wish I’d used more cranberries.  The cranberry flavor wasn’t that noticeable.  The gravy makes this a very creamy dish.  The parsley stood out as a fresh note and I would say using fresh parsley is important or you could risk an overly creamy, somewhat bland dish.  I grated a little Romano cheese on top when this was ready to serve.  Also, I was worried about making sure the turkey cooked, so I boiled the ravioli for 5 minutes instead of the 3 in the recipe.

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Roasted Root Vegetables

This is an Emeril recipe also from the Food Network, originally meant to go with roasted chicken.  It’s an easy fall side dish and I make it frequently.  I left out the beets this time and added red onions.

roastedvegetables

We opened a bottle of La Crema Chardonnay with this meal.  It seemed to be a good match for the turkey and the creaminess of the sauce.

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28
Oct
08

Potato Frittata with Prosciutto and Gruyere and Tossed Salad with Lemon-Honey Vinaigrette

Potato Frittata with Prosciutto and Gruyere and Tossed Salad with Lemon-Honey
Vinaigrette


This flavorful frittata from Food and Wine is quick to make and could be a great dinner,
brunch or breakfast.  It’s good hot from the oven or cold.

I cut the recipe in half to make a smaller frittata – half the recipe makes five generous servings.  Although I cut the rest of the ingredients in half, I added extra scallions (for a total of four) and used 3 oz. of prosciutto instead of 2 oz., just to add a little extra flavor.  The cooking times called for in the recipe still held for the reduced quantity and it came out cooked to the right doneness.  I garnished wedges of the frittata with thyme sprigs.


Tossed Green Salad with Honey-Lemon Vinaigrette
This dressing is light and tangy, and easy to make.

½ package Boston and red lettuce mix
¼ yellow pepper, finely chopped
¼ apple, finely chopped

2 scallions, finely chopped

Honey-Lemon Vinaigrette Dressing

Juice of ¾ large lemon
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
salt and freshly ground pepper to taste

29
Sep
08

Red-Skinned Potato Mini-Fries with Red Onions

6-8 small red-skinned potatoes
¼ cup chopped red onion
1 cup vegetable oil for frying
sea salt

Leaving peel on, cut potatoes into ¼ inch sticks.  Toss with chopped onions.  Heat oil over medium-high heat until it bubbles rapidly when a piece of potato is added.  Fry potatoes until golden brown on the bottom and then turn.  Remove to plate lined with paper towels to drain.  Salt to taste and serve immediately. Serves 2.

The browned onion bits make these very tasty.  I served these with burgers and grilled red and yellow peppers.

23
Sep
08

Steak Frites with Shallot Pan Reduction and Sautéed Spinach

Steak Frites with Shallot Pan Reduction

This recipe came from Cooking Light.  I normally would have grilled the steak, but a huge rainstorm came through and I didn’t want to go out to the grill.  Perfect opportunity to try out this recipe.

I cooked the steak according to the recipe and it came out fine.  I substituted Cabernet Sauvignon for the brandy because that’s what I had on hand.  The steak would have been just as good if not better without the shallot pan reduction.  It really didn’t add much.

For the frites, I misted them with olive oil instead of cooking spray.  They came out pretty well, but stuck to the bottom of the pan somewhat.  They needed considerably more salt than the recipe called for. These are a great healthier version of fries since they’re oven-baked.

Sautéed Spinach

This recipe is from the Food Network. Since it also contains shallots, it’s a nice complement to the Steak Frites and is also a good way to be efficient with your ingredient list.

Wine

As mentioned in the notes accompanying the Cooking Light recipe, Cabernet Sauvignon is a great match for Steak Frites.  We went with Chateau St. Michelle Cabernet Sauvignon 2004.

17
Sep
08

Huevos Rancheros with Hash Browns

Huevos Rancheros (Country-Style Eggs) are a New Mexico favorite and are rumored to have great hangover-curing powers.   The sauce can be made ahead and stored – just add a little bit of water when you reheat it.  I could see using this sauce on top of grilled chicken or steak with some cheese, or in a hot flour tortilla with cheese.  This recipe makes four servings.

Sauce

1 cup chopped onion
2 large garlic cloves, minced
2 cups canned crushed tomatoes
1 cup chopped roasted green chile
1 teaspoon cumin
1 teaspoon vinegar
salt and pepper
fresh lime juice and wedges and cilantro (optional)

Cook onions and garlic in a large skillet until soft.  Add other ingredients. Bring to a boil, then reduce heat and simmer approximately 15 minutes.  Just before serving, a squeeze of fresh lime juice and chopped cilantro can be added.

Eggs and Tortillas

8 corn tortillas
8 eggs
¼ cup cooking oil
1 tablespoon butter
3/4 cup shredded Colby Jack cheese

Preheat oven to 350 degrees. Set aside an oven-safe dish for tortillas and put paper towels in the bottom for draining. Cover the bottom of a sauce pan with cooking oil and heat on medium-high until bubbly.  Dip tortillas one-by-one into the hot oil, just for a few seconds, until softened.  Put the tortillas into the dish, layering with additional paper towels as needed and then put the dish in the oven to stay warm.

Pour out excess oil in the pan so that just a couple tablespoons remain. Reduce heat to medium.  Add a teaspoon or two of butter and let it melt in the pan.  Fry eggs two at a time (or however many will fit in your pan).  Spoon some of the oil/butter mixture over the eggs whites to help them cook evenly. Add more butter to the pan as needed. The frying usually takes around two minutes.  I like to leave the yolks soft.

Assemble plates by putting two slightly overlapping corn tortillas on each plate.  Put two fried eggs on each plate on top of the tortillas.  Sprinkle shredded cheese on top of the eggs.  Spoon sauce over the whole thing.  Garnish with a lime wedge and cilantro spring.  I also like serving this with a plate of warm flour tortillas – they’re great for soaking up extra sauce and the liquid of the eggs.  You can wrap some in foil and put them in the oven while the corn tortillas are warming.

Hash Browns

12-15 small red-or-white skinned potatoes, cooked, with skin on
¼ cup chopped onions
2 tablespoons butter
Salt and pepper

I used the leftover potatoes from last night’s Grilled Potato and Shallot Packages.  Left over baked or boiled potatoes work well, too.

Chop up cooked potatoes and mix with onions.  Melt one tablespoon of butter in a pan on medium-high heat.  Add potato and onion mixture.  Allow potatoes to brown on one side before turning (usually about 10 minutes).  Turn potatoes and add more butter.  Season with salt and freshly-ground pepper.  Cook until potatoes are evenly golden brown on the outside and onions are soft.

16
Sep
08

Zucchini with Green Chile and Cheese and Grilled Potato and Shallot Packages with BBQ Chicken

This zucchini recipe is a favorite side with our family.  I was so happy to find that my mom’s cousin Andrea put it into the wonderful cookbook full of recipes that our family gave us as a wedding gift.  I reduced the quantity of the recipe to serve 2-4.

2 large zucchinis, sliced
½ cup chopped roasted green chile (around three chiles)
½ cup chopped onion
garlic powder or salt
salt and pepper
1/8 loaf velveeta cheese

Slice and boil squash.  When water boils, add onions.  Continue to boil until zucchini is soft enough to mash with a fork.  Drain water, mash squash, drain again.  Add cheese and chile.  (I didn’t have velveeta so I used Colby Jack and American). Stir over low heat while cheese melts.  Season to taste.  This is a great side dish for when you barbeque chicken or burgers!

Grilled Potato and Shallot Packages

I adapted this from the Grilled Potato and Onion Packages recipe from Epicurious.  The only changes I made were to use red potatoes instead of white and to use chopped shallots instead of red onions.  I made a couple extra servings to use in hash browns for breakfast tomorrow.  Both of these side dishes are great with barbequed chicken on the grill.




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