Showing posts with label Potato or Rice. Show all posts
Nana's Potatoes
in Potato or Rice on Sunday, November 18, 2012
I'm offering you an apology in advance...this recipe is downright dangerous. Fattening as all get out and all carbs. OMG! But it's worth every bite. And aren't we supposed to splurge over holidays? It's expected, yes?
So here it is in all its glory: my mother-in-law's holiday potatoes. Better than mashed. Better than scalloped. Just better period.
You can either hand grate (takes a strong arm) or use your food processor's grating attachment. Remember, my MIL made these back in the days when there were no processors. You only need three ingredients...all bad. Potatoes, whipping cream and butter. Yes, I said butter; but just a dotting. It's a long slow bake in the oven with a stir once in a while. But when it somes out....dreams are made of potatoes like this.
Forgive me, please. Only once a year do I dare make this.....
Nana's Holiday Potatoes
Ingredients:
6 baking potatoes
butter
salt and pepper
2 or 3 cups heavy whipping cream
Method:
Peel and grate the potatoes. Place them in a LARGE buttered casserole. You will find everything overflowing half way through if it's not big enough. Look at the photo below, it spilled over and the raw potatoes only filled about half way up. Besides, you need room to give this a big complete stir every so often. Be sure to put a piece of tin foil under the casserole.
Dot with butter and season with salt and pepper. Stir. Pour in heavy whipping cream stirring until it seeps down through the casserole- you should see a slight layer of cream on the top. Bake in a 300 oven for 2 hours. Check frequently, stirring thoroughly and adding more cream to keep it moist. Serves 8-10.
Another savory Galette...
in Potato or Rice on Saturday, July 28, 2012
My favorite dinner in the summer has always been a tossed salad, grilled steak or chicken and a baked potato. Of course, the potato part varies and often we serve a veggie dish of some kind. So I was overjoyed to run across this recipe in Donna Hay's 50th Birthday Issue. I love this magazine! I took a subscription, finally, and it was the nicest gift I've given myself in ages!
Is this the perfect recipe to serve with steak or what? Kind of a potato/onion upside down
Potato, Onion and Gruyère Galette
Donna Hay's 50th Anniversary Issue
Ingredients:
2 1/2 tablespoons butter
12 sprigs thyme
1 large onion, sliced somewhat thickly ( a tad more than 1/4 inch thick)
3/4 t0 1 lb. waxy potatoes, peeled and thinly sliced (I used a mandolin)
2 tablespoons oil
1/2 cup grated gruyère
1 cup grated mozzarella
sea salt and cracked black pepper
Method:
Preheat oven to 400°. Melt the butter in a 9-10 inch ovenproof frying pan over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, Gruyère, mozzarella, salt and pepper in a bowl and toss to combine.
Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.
Cathy's Salt and Vinegar Potatoes
in Potato or Rice on Thursday, June 14, 2012
Have you ever had salty french fries in a paper cone with vinegar sprinkled on top? I still remember my first introduction to them as a kid, walking around the state fair. And I've always loved 'em that way.
So let me introduce you to Salt and Vinegar Potatoes. I'm not going to rave on and on because the photo says everything better than I ever could. I'm just going to post the photos and the recipe, nothing more needed....these are such a delight. What else would you expect from Cathy at Noble Pig?
Salt and Vinegar Potatoes with Rosemary
From Noble Pig
Ingredients:
2 lbs small potatoes, new or fingerlings work well
Olive oil
Kosher salt
Fresh ground pepper
Fresh rosemary, finely chopped
Cider vinegar
Method:
Place potatoes in salted water and bring to a boil; cook until fork tender. Preheat oven to 425º.
Place the cooked potatoes on a well-oiled baking sheet and press down gently on each potato with a potato masher.
Brush the top of each potato with olive oil...be generous. Season well with Kosher salt, pepper and rosemary. Place in the oven for 25 minutes until browned and crispy. Remove from oven and brush well with cider vinegar. Taste and add more vinegar or salt accordingly.
A Lovely Potato and Asparagus Tart
in Potato or Rice, Vegetable on Sunday, April 29, 2012
Recently, uber-talented blog friend Cristina from Cristina From Buenos Aires to Paris posted an Asparagus and Orange Cream Tart. It looked like it would be light and delicious with an unusual combination of an orange-flavored cream and asparagus....very appealing. I was going to make it this weekend with the lovely asparagus in the market right now. And then I got sidetracked with another tart I watched Jamie Oliver make the other day. It had me salivating. Now to the eye, one would think the two tarts were identical. But Cristina used puff pastry and the orange creme is light in texture and contained crème fraiche. Jamie's was crispy phyllo dough and plain old mashed potatoes, so comforting.....and perhaps appealing more to men? You have to admit, there is just something about this combo: potatoes mashed with whipping cream, eggs and cheese....phyllo pastry....and fresh asparagus. What's not to like? I mean really.
So I made it yesterday. What a perfect side for grilled meats or fish. Actually, I ate it for dinner, forget the protein. I hope you've worked with phyllo. If not, there are quite a few videos online that explain everything. It's really quite simple. And the soft filling of this tart balances so well with the crispiness of the phyllo.
The only changes I would make to this recipe would be to use a bit more asparagus on top AND perhaps add some sautéed scallions to the mashed potatoes.
But I promise, Cristina, I will be making your lovely tart next weekend! :) It will be absolutely perfect for some ladies I have coming for lunch.
Potato and Asparagus Tart
Recipe from Jamie at Home HERE.
Ingredients:
1 pound potatoes, peeled and cut into chunks
Sea salt
1 pound asparagus spears, woody ends removed, blanched
8 ounces phyllo pastry
1/2 cup butter, melted
1/2 cup freshly grated Lancashire cheese
1/2 cup freshly grated Cheddar
3 large organic or free-range eggs
1 cup (8-ounces) heavy cream
1/4 teaspoon grated fresh nutmeg
Freshly ground black pepper
Method:
Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.
Preheat the oven to 375 degrees F.
Get an ovenproof dish - I used a rectangular tart pan with a removable bottom. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.
When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato (it will be looser than you expect) over the phyllo pastry, then bring up the sides of the phyllo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad.
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