Posts Tagged potato
Mmm… best picnic side dish is definitely potato salad, not Polk salad (because I’m not Annie) but potato.
I tried a new potato salad out on my guinea pigs, er, coworkers. I adapted from All Recipes
Red White & Blue Potato Salad
1 lb red potatoes
1 lb purple fingerling potatoes
1 lb white fingerling potatoes
Extra virgin olive oil
Salt, pepper to taste
½ purple onion, chopped
2 tsps celery seed
1 TBSP granulated garlic
2 TBSPS dill weed
2 spicy dill pickles diced
2 TBSPS Dijon mustard
1 c sour cream
⅓ c mayonnaise
1 tsp white vinegar
1. Preheat the oven to 400°. Chop potatoes into bite size wedges (about the size of your thumb) skins on. Lay 1 layer deep on a foiled baking sheet with a rim. Drizzle lightly with olive oil, salt & pepper. Cook for 30 minutes until just roasted.
2. Mix onion through vinegar in a large bowl until well blended & smooth.
3. Cool potatoes slightly.
4. Thoroughly blend potatoes & sauce. Coat well & refrigerate for at least three hours. Add more salt & pepper to taste.
I got to say, it was pretty great, a lighter feeling & spicier kicking salad. Definitely a fan.
This wasn’t the funnest Mother’s Day, not with every family member sickened with upper respiratories. But as the good & healthy child I set forth to make something they could eat. I thought of warm potato soup & searched the interwebs for just the right one; bacon, cheese, creamy goodness as required. I stumbled upon (pun!) Chunky Cheesy Potato Soup on Food network. I had to edit, but here’s the dish:
1/2 lb Bacon (no precooked junk)
1/2 large white onion diced
4 potatoes unblemished, chopped
1/2 head garlic diced
1 Qt heavy cream
2 c grated cheddar (I like sharp)
1 Tsp flour
2 green onions chopped
Salt & pepper
Cook bacon in a large pot or Dutch oven until crispy, do not drain drippings, but remove bacon to cool; crumble pieces.
I semi peeled my potatoes; I like a little skin for flavor. I also soaked them in 1 clove garlic diced & water while the bacon cooked.
Drain potatoes, add potatoes,onions, & garlic to drippings. Cook on med-hi for about 15 minutes, until onion is transparent, stir consistently.
Add cream, salt pepper to taste.
Dredge (add flour to cheese & toss for good coating) cheese.
Add slowly to the pot, stirring to melt. Add a few green onions.
Add bacon,stir and simmer until thoroughly heated. Serve with a garnish of green onions.
Pasty (rhymes with nasty) is a British pastry filled with an uncooked center, folded, sealed, & baked. Pasties is plural for pasty, not to be mistaken for it’s seductive friend Pasties. Pasties & Pasties aren’t easy to confuse if spoken aloud. But onwards!
Apricot-Sweet Potato Pasty
1 recipe Hand Pie dough (last tuesday’s post)
1 c diced, dried apricots
¼ c bourbon (I used Jim Beam Black Double Aged)
2 med sweet potatoes (1lb)
½ c +2tsp sugar
2 TBSP unsalted butter
½ tsp ground cinnamon
½ tsp ground fresh nutmeg
½ tsp cardamom
½ tsp kosher salt
2 TBSP heavy cream (egg wash)
1 large egg, lightly beaten (egg wash)
1. Prep hand dough
2. In a small bowl (or 1 c measuring cup) combine apricots & bourbon; soak 1 hr, until softened & most liquid absorbed. I fill the measuring cup with bourbon, slightly below the rim. Preheat oven to 400°.
3. Wrap sweet potatoes in foil. Bake 45-55 minutes; until soft. Remove, discard foil, cool potatoes slightly. Remove & discard peels.
4. Reduce oven temp to 375°. Filling: combine sweet potatoes, apricots, bourbon, butter, sugar, nutmeg, cinnamon, cardamom, salt in a large bowl. Mash like homestyle potatoes.
5. Lightly grease (or use parchment paper) 2 rimmed baking sheets. On a lightly floured surface roll out pie dough to ≤¼” thick. With a 4-5″ circular cookie cutter, cut 16-20 rounds, rerolling dough as necessary. 1 heaping TBSP filling in the center of each round. Leave a ½” border of dough.
6. Mix cream & egg to form a dough wash; using a pastry brush, brush the edges of the rounds; fold in half and crimp the edges of the pasty together. Use a fork or your fingers, sealing it well. It may get messy! Vent the top of the pies with two slits.
7. Arrange pies on prepped sheets. Brush tops with remaining wash; sprinkle with the extra 2 tsp sugar. Bake 18-20 minutes, rotating sheets halfway through cook time. Should be golden brown. Wisest move is to bake one sheet at a time & prep the second sheet.
8. Remove from oven & cool. Serve warm or at room temp.
**Wrap the cooled pies in saran wrap (individually) & place them in a freezable container for up to 1 month. To thaw, sit out at room temp & serve. Will stay in fridge for 3 days.
I love this time of year! It just smells wonderful outside, the air is crisping, it’s cool in the mornings and glorious in the afternoon, nippy at night. There’s leaves turning colors, sweaters and scarves, rosy cheeks & food I look forward to every year…
The foods I most look forward to during this time of the year in least to most are:
5. Hot chocolate : while it’s not the season where I drink hot chocolate like water, it’s the reintroduction to my favorite seasonal drink. Sometimes I add mint, marshmellows, cinnamon or caramel, but plain jane still makes me happy.
4. Apples : what can’t you do with apples? A fruit available all year round, it’s best in the fall when the Yanks are so overrun they don’t know what to do with them so they ship them all south dirt cheap! Apple pie, fried apples, baked apple crisp, caramel apples, applesauce, apple butter, applesauce cakes, chicken salad, tarts, etc. There’s a reason that during sick season I’m pretty good off, that apple a day is no joke…
3. Sweet Potatoes : another thing floating around in boatloads during this time of the year & I do NOT meant that disgustingly syrupy concoction we Southerners call sweet potato casserole. Candied yams are not sweet potatoes. Learn the difference. I love sweet potato baked fries & subbing them into the savory meals. Sweet potatoes are much better for you than your basic russet & you can edit as you please! I’ll be trying an apricot & sweet potato pasty recipe I have in a few weeks!
2. Dressing : the only ‘dish’ food on the list for a reason. Every year at Thanksgiving a list goes out for food requests & without fail the only thing I request is dressing. It’s already on the list because it’s a staple, but I don’t care. I want my chicken dressing & all other things are second fiddle to my main love.
1. Pomegranates : My Fall Love. This tangy, juicy, time consuming, bleeding fruit is my seasonal love. It’s worth the peeling, it’s worth the stains & it’s at it’s cheapest these few wonderful months. Whether I’m eating them just like candy, decorating a trifle or baking with apples or other fruit, this powerful little juicy seed is my most demolished object. Hint: peel in a bowl of water to avoid stained fingers & allow the seeds to sink & the peel float. Strain, & drain. Store in an airtight container on a paper towel to keep from getting soggy.
Feel like I forgot your seasonal love? Post a comment below & tell me what you love about this season!
Okay, first really cool weather last week kicked in my winter food cravings. Popular winter vegetables are of the root varieties. Potatoes are pretty common and all of a sudden, I’m hunting for potato soup recipes! I go through some soup books, a few historical society county cookbooks I’ve gathered and couldn’t find exactly what I was looking for so I kept hunting.
I volunteer at my library and there I found what I was looking for! They had a few set ups on recipes for the season. I became all excited! I grabbed multiple books with soup in the title. I came home and looked at them in joy and desire. I really couldn’t find what I was looking for until I stumbled across this jewel in the index. I edited to what I like in soup, and this is what I’ve come up with. IT’s almost better the second day because of how creamy and thick it becomes in the fridge!
Potato Corn Cheese Chowder
Makes enough for 6-8
2 tbsp butter
1 onion diced
1 clove garlic minced
1 tsp Dijon mustard
½ tsp paprika
1/3 c flour
3 ½ c chicken stock
2 c baby potatoes diced
(3-4 diced potatoes)
½ tsp salt
2 c corn drained/thawed
2 c whole milk
¼ c diced celery
2 c grated cheddar cheese
In a large saucepan melt butter over med. Stir onion, garlic, mustard, paprika; cook for 5 minutes until softened. Sprinkle or sift in flour; stirring until absorbed and clumped. Take off heat & add stock a ladle at a time and stir until smooth and blended.
Return to heat. Add potatoes and salt; bring to a boil. Reduce heat and simmer covered for 10-15 minutes until tender, stirring slightly. Add corn, milk, and celery. Heat until hot but not boiled. Add half of the cheese stirring until melted. (Don’t make it stringy)