I made these for a brunch 2 weeks ago and a dinner party over the weekend and they were very well received at both. A versatile and slightly different potato dish. The recipe below feeds 6.
6 medium-large potatoes
1 large onion, cut in half and then into slices
3 garlic cloves, minced
1 tbsp. salt
1 tbsp. smoked paprika
a pinch of red chili pepper flakes
3-4 tbsp. olive oil
2-3 tbsp. bacon fat (optional)
Scrub the potatoes well and cut them into large bite sized pieces. Boil them until they are fork tender and drain them well.
While they are boiling, in a large saute pan, wilt the onions and garlic in with the salt.
Once the potatoes are drained, add them and the rest of the spices into the pan, mix well, and then let them cook on one side until they get browned and crispy. Turn them over as much as possible and repeat the browning, adding extra olive oil and/or bacon fat as needed.
Wednesday, November 26, 2014
Sunday, November 16, 2014
Mulled Wine Cranberry Sauce
My friend Eileen Carroll originally sent me a recipe for this and I've scanned over a few more to come up with something that I thought would be easy and delicious. This is so simple to make that anyone can do it, no matter how culinarily challenged you may be!
2 bags of cranberries
1 cup of brown sugar
Zest and juice of one large orange
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 tsp. ground cinnamon
1 cup of red wine (do not use a dessert wine, but anything else should be fine)
Put all of this in a pot and put on high heat until it starts to come to a boil. Then cover it, turn it down to medium, and let it cook for 5 minutes. Remove the top and with a potato masher, mash it till your desired consistency.
Let it cook and then serve at room temperature.
2 bags of cranberries
1 cup of brown sugar
Zest and juice of one large orange
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 tsp. ground cinnamon
1 cup of red wine (do not use a dessert wine, but anything else should be fine)
Put all of this in a pot and put on high heat until it starts to come to a boil. Then cover it, turn it down to medium, and let it cook for 5 minutes. Remove the top and with a potato masher, mash it till your desired consistency.
Let it cook and then serve at room temperature.
Monday, November 3, 2014
Mashed potatoes
Another standard that no one's kitchen routine should be missing! And so easy . . .
Cut two pounds of potatoes (any kind really . . . some will tell you only to use white because yellow potatoes are too waxy for mashing, but I disagree) into large chunks and cover them with cold water.
It's up to you whether or not to peel them -- if you don't, make sure they are very well washed. Red-skinned potatoes make for the most attractive skins in your mash.
Add in a tablespoon of salt to the water and bring it up to a boil. Let the potatoes boil for 15 minutes, and then drain them well.
I like to use my stand mixer for very creamy potatoes, and you could use a hand mixer for the same effect. But if you like lumpier potatoes, a hand masher works perfectly well.
Add 1/2 teaspoon of fresh cracked black pepper, 2 tablespoons of butter and 1/3 cup of whole milk to your potatoes and mash them up to your desired consistency. Taste to make sure there's enough salt and pepper and if not, add more to taste.
Some options to flavor up your mashed potatoes:
1. Add in a teaspoon of rosemary, thyme or herbs de provence.
2. Grate 3 cloves of garlic on top of your butter and melt it in the microwave for 1 minute before adding to your potatoes
3. Substitute sour cream for the milk
4. Cut in a few stalks of chives
5. Stir in some shredded cheddar or parmigiana cheese
Cut two pounds of potatoes (any kind really . . . some will tell you only to use white because yellow potatoes are too waxy for mashing, but I disagree) into large chunks and cover them with cold water.
It's up to you whether or not to peel them -- if you don't, make sure they are very well washed. Red-skinned potatoes make for the most attractive skins in your mash.
Add in a tablespoon of salt to the water and bring it up to a boil. Let the potatoes boil for 15 minutes, and then drain them well.
I like to use my stand mixer for very creamy potatoes, and you could use a hand mixer for the same effect. But if you like lumpier potatoes, a hand masher works perfectly well.
Add 1/2 teaspoon of fresh cracked black pepper, 2 tablespoons of butter and 1/3 cup of whole milk to your potatoes and mash them up to your desired consistency. Taste to make sure there's enough salt and pepper and if not, add more to taste.
Some options to flavor up your mashed potatoes:
1. Add in a teaspoon of rosemary, thyme or herbs de provence.
2. Grate 3 cloves of garlic on top of your butter and melt it in the microwave for 1 minute before adding to your potatoes
3. Substitute sour cream for the milk
4. Cut in a few stalks of chives
5. Stir in some shredded cheddar or parmigiana cheese
Roasted Potatoes/Hash Browns
I can't believe I haven't posted this one sooner -- this is such an easy side dish to make ahead and throw in the oven while you're entertaining. And it's always a huge hit with everyone. They also double as great hash browns for brunch.
For 6-8 people, take 3 pounds of small potatoes (red bliss, fingerling, etc) and cut into large bite sized pieces.
Throw them into a baking dish and add just enough olive oil to lightly coat all the potatoes.
Sprinkle with 1 tablespoon salt, 1 teaspoon fresh cracked black pepper, 1 tablespoon dried rosemary (don't use fresh rosemary -- it will burn), and 1 tablespoon minced garlic. Mix this all together with your hands (sure, you can use a spoon too if you must, but hands are best to make sure everything is coated well) and place in a 425 degree oven for about 45 minutes.
Check them every 15 minutes, stirring gently. When they're all browned and crispy, they're ready to serve.
For 6-8 people, take 3 pounds of small potatoes (red bliss, fingerling, etc) and cut into large bite sized pieces.
Throw them into a baking dish and add just enough olive oil to lightly coat all the potatoes.
Sprinkle with 1 tablespoon salt, 1 teaspoon fresh cracked black pepper, 1 tablespoon dried rosemary (don't use fresh rosemary -- it will burn), and 1 tablespoon minced garlic. Mix this all together with your hands (sure, you can use a spoon too if you must, but hands are best to make sure everything is coated well) and place in a 425 degree oven for about 45 minutes.
Check them every 15 minutes, stirring gently. When they're all browned and crispy, they're ready to serve.
Lemon-Herb grilled Pork Tenderloin
This is one of my "go to" dishes for entertaining because it's a little bit special to serve and ridiculously easy to prepare.
In a large ziploc bag, place 2 pork tenderloins for every 6-8 people you are trying to serve.
To the bag, add the juice of 2 lemons, 1/4 cup of olive oil, 1 tablespoon of salt, and 3 tablespoons of herbs de provence. (Most have black pepper in them, but if your mixture doesn't, add about a teaspoon of fresh cracked black pepper as well).
Seal up the bag and massage the marinade and herb mixture until it evenly coats all of the tenderloins.
Cook them on a hot grill that's on medium/high heat. Make sure that each side gets nicely grilled. They will take anywhere from 20-30 minutes depending on how thick they are. They are done when you press them and they feel mostly firm with only a little bit of give.
Remove them to a platter and cover with foil for 10 minutes before slicing into medallions for serving.
These pair well with roasted or mashed potatoes, and an earthy vegetable like root veggies or brussels sprouts.
In a large ziploc bag, place 2 pork tenderloins for every 6-8 people you are trying to serve.
To the bag, add the juice of 2 lemons, 1/4 cup of olive oil, 1 tablespoon of salt, and 3 tablespoons of herbs de provence. (Most have black pepper in them, but if your mixture doesn't, add about a teaspoon of fresh cracked black pepper as well).
Seal up the bag and massage the marinade and herb mixture until it evenly coats all of the tenderloins.
Cook them on a hot grill that's on medium/high heat. Make sure that each side gets nicely grilled. They will take anywhere from 20-30 minutes depending on how thick they are. They are done when you press them and they feel mostly firm with only a little bit of give.
Remove them to a platter and cover with foil for 10 minutes before slicing into medallions for serving.
These pair well with roasted or mashed potatoes, and an earthy vegetable like root veggies or brussels sprouts.
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