With Thanksgiving coming up, everyone is posting the most delicious food recipes including myself!
I'll post what I've making to be involved with Thanksgiving for 22 people at a relative's house, and then post the links to what's had me drooling. All of the actual recipes will be at the bottom of the post.
A new recipe for Bourbon/Maple Pecan Pie.
I'm also making a pumpkin pie that my grandmother got out of the newspaper years ago (and still uses the bit of newsprint!). Note, I will be halving this recipe, as it makes two pies.
I will be making two batches of the rolls that my grandma always makes. They're remarkably similar to Parker House Rolls (by which I mean it's probably lifted), but they're called 60-Minute Rolls and came in a little booklet accompanying my grandmother's KitchenAid mixer. These rolls are absolutely delicious, and it wouldn't be a holiday without them. As a side note, when I called my grandma to get this recipe, she spent so long worrying about whether or not I was able to take it all down, if she went too fast, and to make sure to check the bottoms of the rolls as "sometimes the top gets golden but the bottom is all burned".
And Mister will be in charge of making some tasty tasty mashed potatoes with cheese and sage. We'll be doubling this recipe, and not using all of the liquid that it mentions as it gets a bit soupy that way.
Bourbon Maple Pecan Pie
One pie crust
One egg white, beaten [edit: I'm omitting this]
One pound Pecans
1/4 cup bourbon
1/4 cup melted butter
3 eggs
3/4 cup sugar
1/2 tsp vanilla
3/4 cup real maple syrup
1/2 tsp salt (omit if using salted butter or salted pecans)
Directions:
Preheat the oven to 375 F.
Soak the pecans in the bourbon, stirring periodically. (I usually soak them for a couple hours, if I have the time)
Press pie crust into a pie pan. Coat the crust with a thin layer of the egg whites. This keeps the crust nice and flaky.
Beat the butter, sugar, and eggs together until they get a bit fluffy, it will still be pretty liquidy, but the mixture will be about 75% more volume.
Blend in the vanilla, salt, and maple syrup.
Leaving 1/4 inch from the top of the crust, put the pecans in the pie pan then add the syrup mixture over the pecans.
Cook for 45-60 minutes, keeping an eye on the pie. I’ve had widely varying cooking times with this pie. When most of the top is brown, and it seems pretty gelatinous, it is done. Be careful not to overcook and burn it.
Pumpkin Pie with Streudel Topping
-- 2 6-oz. graham cracker crusts (or use this recipex2)
-- 2 15-oz cans pumpkin (NOT pumpkin pie filling)
-- 1 14-oz can sweetened condensed milk
-- 2 eggs
-- 2 1/2 tsp. cinnamon
-- 1 tsp. ginger (powdered)
-- 1 tsp. nutmeg
-- 1 tsp. salt
-- 1/2 c. brown sugar
-- 4 Tbs. flour
-- 4 Tbs. butter (or solid fat of choice)
-- 1 1/2 c. chopped walnuts
Preheat oven to 425F.
Combine pumpkin, milk, egg, 1 1/2 tsp. cinnamon, ginger, nutmeg and salt. Mix well. Pour into crust.
Bake 15 mins. Remove pie and reduce heat to 350F.
Combine sugar, flour, 1 tsp. cinnamon. Cut in butter until crumbly. Stir in walnuts. Sprinkle over pie.
Bake 40 mins or until a knife comes clean when inserted into the middle.
Parker House Rolls disguised as 60-Minute Rolls
-- 4-5c. flour
-- 3 Tbs. sugar
-- 2 packets active dry yeast (2 1/3 tsp. yeast per packet)
-- 1 c. milk
-- 1/2 c. water
-- 1/4 c. butter
Combine 3 1/2 cups flour, sugar, salt and yeast in bowl of mixer. Combine milk, water and butter in saucepan. Heat liquids over low heat until war,. ~130F. The butter does not even have to melt through.
On stand mixer, attach dough hook and bowl, and set to speed 2. Gradually add the liquid to dry ingredients. Mix 1 minute longer. Continue on speed 2, adding remaining flour 1/2 c. at a time until dough sticks to hook -- about 5-7 minutes.
Mix 10 minutes longer until dough is smooth and elastic.
Turn dough out into a greased bowl with a greased top. Let rise 15 minutes at 100F. (Note from grandma: she puts it in the oven on warm, but her oven's always warm because it has a pilot light so maybe your oven doesn't have a pilot...)
Turn dough out onto floured board and divide in half. Shape each half of the dough. (Note from grandma: I always make what looks like a crescent roll. I have a long end and short end and I roll them up. But the page has a lot of ways to shape it. I'll send you one because maybe you want it a different shape. I always do it a crescent, because I like the easy one. But I'll send you one.) After shaping, let rise again 15 minutes. (Note from grandma: I put the rolls on the sheet they'll bake on, and put it back in the oven to rise until it doubles. Put a little grease on the sheet before putting the rolls there. I put a sheet of foil over the top. When it doubles it's ready to bake.)
Bake rolls at 425F for 12 minutes or until done (Note from grandma: make sure to check the bottom of the rolls. And I bake them with the foil on, just so they don't get too dark on top. But make sure you check the bottom of the rolls, as sometimes it'll get too dark.)
When rolls are done, remove from tray and cool on a wire rack. (Note from grandma: I put a little butter or margarine on the top when they're done.)
Mashed Potatoes with Sage and White Cheddar Cheese
-- 4 lbs. russet potatoes, peeled, cut into 1 1/2 cubes
-- 1/4 c. butter
-- 2 Tbs. + 1 tsp. minced fresh sage
-- 3/4 c. whipping cream
-- 3/4 cup whole milk
-- ~9 oz. coarsely grated sharp white cheddar cheese
Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 Tbs. sage; stir unti butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.
Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 c. cheese. Season potatoes with salt and pepper. Transfer to buttered 8- to 10- cup baking dish. Sprinkle with 1/2 c. cheese and 1 tsp. sage. (Can be made 2 days ahead. Cover with plastic. Chill.)
Preheat oven to 375F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.
N.B. I'm pretty sure Mister just makes super cheesy potatoes without baking them.
Oat and Linseed Sourdough Bread
Nutmeg/Maple Cream Pie
creamy Maple Apple Pie
Potatoes Romanoff
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Tuesday, November 22, 2011
Sunday, August 28, 2011
Photos of Food
So I had a bunch of pictures on the camera of food that I've made recently, so here's a nice big post of them!
The shepherd's pie that I made for dinner on Friday, using leftover beef from the chili Thursday.
A close-up of the layers in the shepherd's pie. Ground beef, then frozen corn and peas, then mashed potatoes -- all baked until golden brown.
After stewing and cooking down the 1.5 lbs of rhubarb (minus one cup or so), sugar, molasses and vanilla to a smooth texture.
After taking the compote off the heat, I stirred in the remaining cup or so of frozen rhubarb -- as it was frozen, I tried to submerge it in the compote and left it overnight.
Making awesome pie crust using the magic technique of grating frozen butter rather than using a pastry cutter.
I forgot to take a picture of the bottom crust, the layer of crushed corn flakes (to absorb excess moisture), and the filling added. But here's the top crust prior to trimming and crimping.
Crimped and with vents sliced in. I always tuck the top crust between the bottom crust and the pie pan, to ensure that it doesn't leak, and then crimp it between my fingers to seal.
All baked!
I also made "cookies" using the excess pie crust and cinnamon sugar -- the best part of baking!
The shepherd's pie that I made for dinner on Friday, using leftover beef from the chili Thursday.
A close-up of the layers in the shepherd's pie. Ground beef, then frozen corn and peas, then mashed potatoes -- all baked until golden brown.
After stewing and cooking down the 1.5 lbs of rhubarb (minus one cup or so), sugar, molasses and vanilla to a smooth texture.
After taking the compote off the heat, I stirred in the remaining cup or so of frozen rhubarb -- as it was frozen, I tried to submerge it in the compote and left it overnight.
Making awesome pie crust using the magic technique of grating frozen butter rather than using a pastry cutter.
I forgot to take a picture of the bottom crust, the layer of crushed corn flakes (to absorb excess moisture), and the filling added. But here's the top crust prior to trimming and crimping.
Crimped and with vents sliced in. I always tuck the top crust between the bottom crust and the pie pan, to ensure that it doesn't leak, and then crimp it between my fingers to seal.
All baked!
I also made "cookies" using the excess pie crust and cinnamon sugar -- the best part of baking!
Friday, April 8, 2011
Random Meals
So the other day, M came over for dinner while we planned our guys' birthday dinner (one's is the 15th, the other the 25th so we're having one dinner for them). Due to all of the cooking but poor planning last week (and this week too), the meal wound up being strange.
I had leftover cheese sauce from Mac n cheese, and some potatoes that were super soft, so I threw together a potato gratin. I also had a loaf of stale bread that I beat with a rolling pin to make breadcrumbs for the gratin. :-P
After putting that in the oven, I realized that we also had some ground beef (from the meat sauce) in the fridge that needed to be cooked statim. So I threw it in a pan, and realized that we had tortillas in the fridge, as well as lettuce and half of a can of olives. I found the last jar of salsa in the house (and whoooooooooeeeeeeeeee is it spicy!), and grated some mozzerella since we're out of any other kind other than gruyere.
So yeah -- tacos and potato gratin. Fabulous. And for dessert I pulled a couple slices of frozen Turtle Bread (cashew and chocolate chips yum!) out of the freezer, toasted them, and put butter and cinnamon sugar on them. M also brought chocolate covered dried strawberries. And we planned. I'll do a separate post on that.
I had leftover cheese sauce from Mac n cheese, and some potatoes that were super soft, so I threw together a potato gratin. I also had a loaf of stale bread that I beat with a rolling pin to make breadcrumbs for the gratin. :-P
After putting that in the oven, I realized that we also had some ground beef (from the meat sauce) in the fridge that needed to be cooked statim. So I threw it in a pan, and realized that we had tortillas in the fridge, as well as lettuce and half of a can of olives. I found the last jar of salsa in the house (and whoooooooooeeeeeeeeee is it spicy!), and grated some mozzerella since we're out of any other kind other than gruyere.
So yeah -- tacos and potato gratin. Fabulous. And for dessert I pulled a couple slices of frozen Turtle Bread (cashew and chocolate chips yum!) out of the freezer, toasted them, and put butter and cinnamon sugar on them. M also brought chocolate covered dried strawberries. And we planned. I'll do a separate post on that.
Thursday, February 3, 2011
Potato Soup
So yesterday, while packing the kitchen, I decided that I needed to make potato soup. Why? Because there was a bag of potatoes just chillin'. Turns out, this was a good idea, as I had about 8 potatoes squirreled away in a cupboard beggin' to be used.
Looking for a recipe I first searched Tasty Kitchen -- only to be sorely disappointed. To the writers of Tasty Kitchen, I ask you this: what part of making soup starts with canned soup? Specifically Cream of _____ Soup of any variety? Maybe I want to MAKE Potato Soup on my own, instead of relying upon Campbell!
Thoroughly disgusted with TK, I searched my cooking blogs. I wound up combining the recipes for Baked Potato Soup from Smitten Kitchen and Carrot, Potato, Cheese Soup with Corn from Pinch My Salt. Ladies, your soups are lovely, and I appreciate your aid.
To start, I chopped all of the vegetables.
~8 c. Potatoes
Slice the top third off of a head of garlic (minus a few cloves apparently) and remove any extra papery outside.
Mince what remained in that top third of the head of garlic. Also, chop a whole onion but forget to take pictures.
Melt 3 Tbs of butter and toss the onions in, stirring to fully butter. Let them cook down until mostly translucent.
When the onions are nearly translucent, toss in the minced garlic and 3 Tbs. more butter. Stir occasionally, you want to get the garlic nice and buttery.
When the garlic and onions are as cooked as you'd like them, toss in 6-8 oz. of flour.
Stir until completely combined, and cook down for a little bit, stirring constantly. This is your roux + onions and garlic. Cook until as dark as you'd like -- I kept mine a light roux.
You're then going to add your stock. I had 3-4 c. of vegetable broth in the fridge, and also used half of a bottle of Better Than Bouillon Chicken -- with the water to match it.
Toss in your potatoes and your 2/3 head of garlic. Let this cook for at least 30 mins, making sure to stir occasionally, and don't let the liquid boil. I also added my spices -- about 1 Tbs. Worcestershire Sauce, 2 tsp. spicy brown mustard, lots of ground black pepper and some chili powder.
After your garlic is soft, you're going to want to fish the head out, pop out the cloves and...
Mash it with a potato masher! Add this back to the soup.
This is a good time to toss in most of a bag of frozen corn.
When the potatoes are cooked through, fish out 1/3 - 1/2 of the potatoes and mash them with a potato masher. Add them back into the soup.
Let this cook together a little further, and then serve!
Warning: this soup is not safe for Vampires.
Looking for a recipe I first searched Tasty Kitchen -- only to be sorely disappointed. To the writers of Tasty Kitchen, I ask you this: what part of making soup starts with canned soup? Specifically Cream of _____ Soup of any variety? Maybe I want to MAKE Potato Soup on my own, instead of relying upon Campbell!
Thoroughly disgusted with TK, I searched my cooking blogs. I wound up combining the recipes for Baked Potato Soup from Smitten Kitchen and Carrot, Potato, Cheese Soup with Corn from Pinch My Salt. Ladies, your soups are lovely, and I appreciate your aid.
To start, I chopped all of the vegetables.
~8 c. Potatoes
Slice the top third off of a head of garlic (minus a few cloves apparently) and remove any extra papery outside.
Mince what remained in that top third of the head of garlic. Also, chop a whole onion but forget to take pictures.
Melt 3 Tbs of butter and toss the onions in, stirring to fully butter. Let them cook down until mostly translucent.
When the onions are nearly translucent, toss in the minced garlic and 3 Tbs. more butter. Stir occasionally, you want to get the garlic nice and buttery.
When the garlic and onions are as cooked as you'd like them, toss in 6-8 oz. of flour.
Stir until completely combined, and cook down for a little bit, stirring constantly. This is your roux + onions and garlic. Cook until as dark as you'd like -- I kept mine a light roux.
You're then going to add your stock. I had 3-4 c. of vegetable broth in the fridge, and also used half of a bottle of Better Than Bouillon Chicken -- with the water to match it.
Toss in your potatoes and your 2/3 head of garlic. Let this cook for at least 30 mins, making sure to stir occasionally, and don't let the liquid boil. I also added my spices -- about 1 Tbs. Worcestershire Sauce, 2 tsp. spicy brown mustard, lots of ground black pepper and some chili powder.
After your garlic is soft, you're going to want to fish the head out, pop out the cloves and...
Mash it with a potato masher! Add this back to the soup.
This is a good time to toss in most of a bag of frozen corn.
When the potatoes are cooked through, fish out 1/3 - 1/2 of the potatoes and mash them with a potato masher. Add them back into the soup.
Let this cook together a little further, and then serve!
Warning: this soup is not safe for Vampires.
Thursday, December 9, 2010
Roast Chicken
For dinner Tuesday, I roasted a chicken with a little help from this recipe for a marinade and this site for cooking time and temps.
ZOMG Tasty!
My modifications:
For the marinade, I used 4 Tbs. butter (which wasn't warm enough -- I should have melted it), some orange juice, a delicious horseradish, hemp and honey mustard, fresh rosemary, onion powder, red pepper flakes, freshly ground black pepper and some salt. Inside the cavity of the chicken I put two quartered clementines, six cloves of garlic, two shallots, and a sprig of rosemary (which I added afterwards so it was kinda shoved in there. :-P
I trussed the bird using this method and stuck it in a roasting pan surrounded by carrots and parsnips.
I also made a side dish of potatoes with olive oil, salt and pepper.
The verdict? OMG the tastiest, most moist chicken I have ever had. And not bad for the second chicken I've ever roasted! I think I will ALWAYS put citrus inside the bird as it made such a difference. One thing I would change up -- although the marinade was certainly fragrant, it didn't have enough spices. Apparently you have to really up the spices in order to taste them, as most of them burn off. Also, melting the butter and perhaps infusing the spices in it? I think that would be delicious.
ZOMG Tasty!
My modifications:
For the marinade, I used 4 Tbs. butter (which wasn't warm enough -- I should have melted it), some orange juice, a delicious horseradish, hemp and honey mustard, fresh rosemary, onion powder, red pepper flakes, freshly ground black pepper and some salt. Inside the cavity of the chicken I put two quartered clementines, six cloves of garlic, two shallots, and a sprig of rosemary (which I added afterwards so it was kinda shoved in there. :-P
I trussed the bird using this method and stuck it in a roasting pan surrounded by carrots and parsnips.
I also made a side dish of potatoes with olive oil, salt and pepper.
The verdict? OMG the tastiest, most moist chicken I have ever had. And not bad for the second chicken I've ever roasted! I think I will ALWAYS put citrus inside the bird as it made such a difference. One thing I would change up -- although the marinade was certainly fragrant, it didn't have enough spices. Apparently you have to really up the spices in order to taste them, as most of them burn off. Also, melting the butter and perhaps infusing the spices in it? I think that would be delicious.
Tuesday, November 2, 2010
Tasty Dinner
So yesterday, with $5 in my pocket from tips, I marched to the meat market, as Mister informed me that he wouldn't be bringing his car home, going to Whole Foods was out of the way, etc., etc. I returned with two steak-cut top round pieces. Oh beef, how I love you...
Since I've made the mistake of thinking of them as steak before, I figured I'd braise them or something, but that I'd at least get them marinating at first. So I put in apple cider vinegar, lemon juice, olive oil, and pepper. [Mister was like "we had italian dressing?"]
After marinating for an hour or so, we got down to the nitty-gritty of figuring out what we were doing to this meat. Braising, awesome. Hmm, you have to sear it first...
We pull out the cast iron frying pan and Mister starts searing the sides while I prep the very sad looking parsnips and potatoes.
As we don't really have anything appropriate for the liquid to braise in, we decide upon water with bourbon, and some tasty spices, tucking little bits of parsnip, shallot and potato on the sides. We cover the pan, and put it in the oven at 250F (also making a dish of potatoes with olive oil, salt and pepper).
After about 2.5 hours, we pull the meat out, and it is beautiful. So we plop the veggies and the meat onto a plate, and Mister sets about making a glaze. (Note, the potatoes on their own were still in the oven, we added a bit more olive oil to the top, and then broiled them at 500F.)
Mister added some more bourbon, sugar, corn starch, and probably more spices and set about making the most delicious gravy ever. He also came to the conclusion that bourbon is a spice. :-P
Verdict? Freaking amazing. Would eat that every day if I could! (The amazingly crunchy, salty, tasty potatoes didn't hurt... :-P)
Since I've made the mistake of thinking of them as steak before, I figured I'd braise them or something, but that I'd at least get them marinating at first. So I put in apple cider vinegar, lemon juice, olive oil, and pepper. [Mister was like "we had italian dressing?"]
After marinating for an hour or so, we got down to the nitty-gritty of figuring out what we were doing to this meat. Braising, awesome. Hmm, you have to sear it first...
We pull out the cast iron frying pan and Mister starts searing the sides while I prep the very sad looking parsnips and potatoes.
As we don't really have anything appropriate for the liquid to braise in, we decide upon water with bourbon, and some tasty spices, tucking little bits of parsnip, shallot and potato on the sides. We cover the pan, and put it in the oven at 250F (also making a dish of potatoes with olive oil, salt and pepper).
After about 2.5 hours, we pull the meat out, and it is beautiful. So we plop the veggies and the meat onto a plate, and Mister sets about making a glaze. (Note, the potatoes on their own were still in the oven, we added a bit more olive oil to the top, and then broiled them at 500F.)
Mister added some more bourbon, sugar, corn starch, and probably more spices and set about making the most delicious gravy ever. He also came to the conclusion that bourbon is a spice. :-P
Verdict? Freaking amazing. Would eat that every day if I could! (The amazingly crunchy, salty, tasty potatoes didn't hurt... :-P)
Monday, October 25, 2010
Tasty Recipes
I swear, I love fall cooking more than any other. And I'm not alone in this. Fall just makes you want to buy pumpkins.
And apples galore.
And save fall recipes to try.
Carrot, Potato and Cheese Soup
Baked Coconut Custard
Creamy Carrot and Chickpea Soup
Scalloped Sweet Potatoes
Spicy Pumpkin Soup with Cilantro/Pepita Pesto
I am so hungry now...
And apples galore.
And save fall recipes to try.
Carrot, Potato and Cheese Soup
Baked Coconut Custard
Creamy Carrot and Chickpea Soup
Scalloped Sweet Potatoes
Spicy Pumpkin Soup with Cilantro/Pepita Pesto
I am so hungry now...
Tuesday, October 19, 2010
Soup
So as I was uploading some pics that I took this afternoon, I realized that I'd missed a post. A delicious, delicious soup! So here we go.
Soak beans for at least a few hours, preferably overnight (or two days as it happens...).
Drain and rinse beans, then add 4-5 c. broth (one carton), and 3 c. of water.
Add some spices (bay leaf, paprika, cumin, etc.) and bring to a boil, then lower the heat to a simmer.
Chop some shallots and add that to the simmering beans/stock. Cut an inch off of a package of bacon, and fry it up, but please don't take pictures of it. When tasty, toss cooked bacon pieces in soup. Leave the fat in the pan.
Chop up a small red onion and fry it in the bacon fat. When it's nearly cooked, add a chopped clove of garlic as well*. When these are properly fried, toss them in the soup, still leaving the fat in the pan. Think that you have not enough fat, so fry some more bacon and still don't take pictures of it. Toss the fried bacon into the soup.
Roughly chop three sausages (pre-cooked or otherwise -- I cooked mine the other day) and fry them until beautifully browned in the bacon fat. If needed, add some olive oil. When the sausage is done, please put aside.
Preheat oven to 500F. Chop veggies of your choice (I had some carrots that needed eating and a potato or two). Pour olive oil and some salt over veggies, roll them around to ensure that they are fully coated with olive oil and salt. When oven is preheated, roast the veggies, stirring occasionally, until they are browned.
When the beans are fully cooked (a.k.a. soft but not mushy), toss in the sausage and roasted veggies. Serve with some cheese and cornbread.
Note to self: Jiff is too sweet to put cheddar cheese on the top. Still delicious, but an odd combo.
* N.B. #1: onion and garlic are amazing fried, but while you want onions to get translucent and brown, you merely want the garlic toasted. If it's brown it'll taste burnt.
N.B. #2: the easiest way that I've found to chop garlic is this: peel the clove, then with the flat of your knife, smoosh it. Just lean on it until you feel it give. It'll then be much easier to dice.
Soak beans for at least a few hours, preferably overnight (or two days as it happens...).
Drain and rinse beans, then add 4-5 c. broth (one carton), and 3 c. of water.
Add some spices (bay leaf, paprika, cumin, etc.) and bring to a boil, then lower the heat to a simmer.
Chop some shallots and add that to the simmering beans/stock. Cut an inch off of a package of bacon, and fry it up, but please don't take pictures of it. When tasty, toss cooked bacon pieces in soup. Leave the fat in the pan.
Chop up a small red onion and fry it in the bacon fat. When it's nearly cooked, add a chopped clove of garlic as well*. When these are properly fried, toss them in the soup, still leaving the fat in the pan. Think that you have not enough fat, so fry some more bacon and still don't take pictures of it. Toss the fried bacon into the soup.
Roughly chop three sausages (pre-cooked or otherwise -- I cooked mine the other day) and fry them until beautifully browned in the bacon fat. If needed, add some olive oil. When the sausage is done, please put aside.
Preheat oven to 500F. Chop veggies of your choice (I had some carrots that needed eating and a potato or two). Pour olive oil and some salt over veggies, roll them around to ensure that they are fully coated with olive oil and salt. When oven is preheated, roast the veggies, stirring occasionally, until they are browned.
When the beans are fully cooked (a.k.a. soft but not mushy), toss in the sausage and roasted veggies. Serve with some cheese and cornbread.
Note to self: Jiff is too sweet to put cheddar cheese on the top. Still delicious, but an odd combo.
* N.B. #1: onion and garlic are amazing fried, but while you want onions to get translucent and brown, you merely want the garlic toasted. If it's brown it'll taste burnt.
N.B. #2: the easiest way that I've found to chop garlic is this: peel the clove, then with the flat of your knife, smoosh it. Just lean on it until you feel it give. It'll then be much easier to dice.
Wednesday, September 29, 2010
Mind Blowing Recipe
Stuffed Potato Patties
When I first read that, I assumed it would be Pierogi like in nature. Not at all! The mashed potato is the dumpling, and the filling is cheese! Need to make these SOON.
Monday, September 13, 2010
Food!
As it is trash day tomorrow morning, I cleaned out the fridge, and took stock of what's in there. (I also discovered that Mister DOES have ketchup and mustard -- which I was lamenting all summer that he didn't...) To keep track of my plans involving food, I'm just gonna throw stuff at this post.
Monday: leftover chicken stew
Tuesday: leftover pancake for breakfast, fried sausage for dinner (perhaps a starch of some sort as well?)
Wednesday: Eggs/bacon for breakfast, fried pickles for lunch, Zucchini/Ricotta cheesecake for dinner
Thursday: bacon/cheese scones for breakfast, hummus/chips for lunch, pizza for dinner
Friday: brekkie? Lasagne Pie for dinner (but with the top coat of mozz.)
Saturday: brekkie? blackbean/andouille sausage soup w/ corn bread for dinner
Sunday: brekkie? Sausage Kebabs for dinner
Shopping List: more ricotta, dill?, lemon, eggs, goat cheese?, tomato sauce, dried beans, fig preserves, cherry tomatoes, pita chips
Also, here are some interesting recipes:
ANDUOILLE, KALE, WHITE BEAN, & POTATO SOUP......MMMMM EXCELLENT!
Ingredients; I use mostly organic prepared ingredients because they contain far fewer ingredients/additives and generally no wheat or other gluten laced additives.
1 lb of 1/4" sliced organic Andouille Sausage. I used the Uncle something or another brand that's readily available.
8 cups of low sodium organic chicken broth
1 head Kale washed, chopped in strips and remove tough stems
4 roma tomato's, drained, seeded, and diced
2 cans of white beans washed and drained
1 large white onion chopped
3 garlic cloves chopped
Kosher salt at the end so not to over salt
Fresh ground black pepper to taste
2-3 cap fulls of balsamic or red wine vinager
2 thick cut Russett Potato's or Yukon Gold (Wait a little longer to add the Yukon as they are much softer...much tastier as well)
Directions:
Brown sausage in large soup pot
Add chopped onion to pot and cook for 2 minutes
Add garlic and potato chunks and sautee for 2 minutes
Add Kale and sautee for 2-3 minutes stirring until wilted evenly coated
Add chicken broth and vinegar and bring to a boil and then simmer with cover for 40 min.
Add chopped tomato, white beans, and kosher salt and simmer covered for 20-30 minutes or until desired doneness.
Serve with warm crusty bread or corn bread. Enjoy!
Dill Pickle Soup (Zupa Ogorkowa)
And some lovely Wiki info:
Hot soups
Shchi
Shchi (cabbage soup) had been the predominant first course in Russian cuisine for over a thousand years. Although tastes have changed, it steadily made its way through several epochs. Shchi knew no social class boundaries, and even if the rich had richer ingredients and the poor made it solely of cabbage and onions, all these "poor" and "rich" variations were cooked in the same tradition. The unique taste of this cabbage soup was from the fact that after cooking it was left to draw (stew) in a Russian stove. The "Spirit of shchi" was inseparable from a Russian izba (log hut). Many Russian proverbs are connected to this soup, such as Shchi da kasha pishcha nasha ("Shchi and porridge are our food"). It can be eaten regularly, and at any time of the year.
The richer variant of shchi includes several ingredients, but the first and last components are a must:
Cabbage.
Meat (very rarely fish or mushrooms).
Carrots or parsley roots.
Spicy herbs (onions, celery, dill, garlic, pepper, bay leaf).
Sour components (smetana, apples, sauerkraut, pickle water).
When this soup is served, smetana is added. It is eaten with rye bread. During much of the year when the Orthodox Christian Church prescribes abstinence from meat and dairy, a vegan version of shchi is made. "Kislye" (sour) schi are made from pickled cabbage (sauerkraut), "serye" (grey) schi from the green outer leaves of the cabbage head. "Zelyonye" (green) schi are made from sorrel leaves, not cabbage, and used to be a popular summer soup.
Ukha is a warm watery fish dish, however calling it a fish soup would not be absolutely correct. "Ukha" as a name for fish broth was established only in the late 17th to early 18th centuries. In earlier times this name was first given to thick meat broths, and then later chicken. Beginning from the 15th century, fish was more and more often used to prepare ukha, thus creating a dish that had a distinctive taste among soups.
A minimum of vegetables is added in preparation, and in classical cooking ukha was simply a rich fish broth served to accompany fish pies (rasstegai, kuliebiaka, etc.). These days it is more often a fish soup, cooked with potatoes and other vegetables. A wide variety of freshwater fish is traditionally used.
Rassolnik is a hot soup in a salty-sour cucumber base. This dish formed in Russian cuisine quite late—only in the 19th century. About this time the name rassolnik was attached to it, originating from the Russian word "rassol" which means brine (pickle water). Pickle water was known to be used as base for soups from the 15th century at the latest. Its concentration and ratio with other liquids and soup components gave birth to different soups: solyanka, pohmelka, and of course rassolnik. The latest are moderately sour-salty soups on pickled cucumber base. Some are vegetarian, but more often with products like veal or beef kidneys or all poultry giblets (stomach, liver, heart, neck, feet). For best taste there has to be a balance between the sour part and neutral absorbers (cereals, potatoes, root vegetables). Typical rassolnik is based on kidneys, brine (and pickles), vegetables and barley.
Kal'ya was a very common dish first served in the 16th–17th centuries. Subsequently it almost completely disappeared from Russian cuisine. Often it was incorrectly called "fish rassolnik." The cooking technique is mostly the same as of ukha, but to the broth were added pickled cucumbers, pickle water, lemons and lemon juice, either separately or all together. The main characteristic of kal'ya is that only fat, rich fish was used; sometimes caviar was added along with the fish. More spices are added, and the soup turns out more piquant and thicker than ukha. Formerly kal'ya was considered a festivity dish.
Solyanka is a thick, piquant soup that combines components from schi (cabbage, smetana) and rassolnik (pickle water and cucumbers), spices such as olives, capers, tomatoes, lemons, lemon juice, kvass, salted and pickled mushrooms are make up a considerably strong sour-salty base of the soup. Solyanka is much thicker than other soups, about 1/3 less liquid ratio. Three types are distinguished: meat, fish, and simple solyanka. The first two are cooked on strong meat or fish broths, and the last on mushroom or vegetable broth. All the broths are mixed with cucumber pickle water.
Lapsha (noodle soup) was adopted by Russians from Tatars, and after some transformation became widespread in Russia. It comes in three variations: chicken, mushroom, and milk. Cooking all three is simple, including preparation of noodles, cooking of corresponding broth, and boiling of noodles in broth. Noodles are based on the same wheat flour or buckwheat/wheat flour mix. Mixed flour noodles go better with mushroom or milk broth.
Borsch is made of broth, beets, and tomato juice with various vegetables. Vegetables include onions, cabbage, tomato, carrots, and celery. Broth is usually made from beef and is heated while ingredients are added. Borsch can be made vegan, served hot or cold. Typically, it is served with white bread and Smetana.
Monday: leftover chicken stew
Tuesday: leftover pancake for breakfast, fried sausage for dinner (perhaps a starch of some sort as well?)
Wednesday: Eggs/bacon for breakfast, fried pickles for lunch, Zucchini/Ricotta cheesecake for dinner
Thursday: bacon/cheese scones for breakfast, hummus/chips for lunch, pizza for dinner
Friday: brekkie? Lasagne Pie for dinner (but with the top coat of mozz.)
Saturday: brekkie? blackbean/andouille sausage soup w/ corn bread for dinner
Sunday: brekkie? Sausage Kebabs for dinner
Shopping List: more ricotta, dill?, lemon, eggs, goat cheese?, tomato sauce, dried beans, fig preserves, cherry tomatoes, pita chips
Also, here are some interesting recipes:
ANDUOILLE, KALE, WHITE BEAN, & POTATO SOUP......MMMMM EXCELLENT!
Ingredients; I use mostly organic prepared ingredients because they contain far fewer ingredients/additives and generally no wheat or other gluten laced additives.
1 lb of 1/4" sliced organic Andouille Sausage. I used the Uncle something or another brand that's readily available.
8 cups of low sodium organic chicken broth
1 head Kale washed, chopped in strips and remove tough stems
4 roma tomato's, drained, seeded, and diced
2 cans of white beans washed and drained
1 large white onion chopped
3 garlic cloves chopped
Kosher salt at the end so not to over salt
Fresh ground black pepper to taste
2-3 cap fulls of balsamic or red wine vinager
2 thick cut Russett Potato's or Yukon Gold (Wait a little longer to add the Yukon as they are much softer...much tastier as well)
Directions:
Brown sausage in large soup pot
Add chopped onion to pot and cook for 2 minutes
Add garlic and potato chunks and sautee for 2 minutes
Add Kale and sautee for 2-3 minutes stirring until wilted evenly coated
Add chicken broth and vinegar and bring to a boil and then simmer with cover for 40 min.
Add chopped tomato, white beans, and kosher salt and simmer covered for 20-30 minutes or until desired doneness.
Serve with warm crusty bread or corn bread. Enjoy!
Dill Pickle Soup (Zupa Ogorkowa)
And some lovely Wiki info:
Hot soups
Shchi
Shchi (cabbage soup) had been the predominant first course in Russian cuisine for over a thousand years. Although tastes have changed, it steadily made its way through several epochs. Shchi knew no social class boundaries, and even if the rich had richer ingredients and the poor made it solely of cabbage and onions, all these "poor" and "rich" variations were cooked in the same tradition. The unique taste of this cabbage soup was from the fact that after cooking it was left to draw (stew) in a Russian stove. The "Spirit of shchi" was inseparable from a Russian izba (log hut). Many Russian proverbs are connected to this soup, such as Shchi da kasha pishcha nasha ("Shchi and porridge are our food"). It can be eaten regularly, and at any time of the year.
The richer variant of shchi includes several ingredients, but the first and last components are a must:
Cabbage.
Meat (very rarely fish or mushrooms).
Carrots or parsley roots.
Spicy herbs (onions, celery, dill, garlic, pepper, bay leaf).
Sour components (smetana, apples, sauerkraut, pickle water).
When this soup is served, smetana is added. It is eaten with rye bread. During much of the year when the Orthodox Christian Church prescribes abstinence from meat and dairy, a vegan version of shchi is made. "Kislye" (sour) schi are made from pickled cabbage (sauerkraut), "serye" (grey) schi from the green outer leaves of the cabbage head. "Zelyonye" (green) schi are made from sorrel leaves, not cabbage, and used to be a popular summer soup.
Ukha is a warm watery fish dish, however calling it a fish soup would not be absolutely correct. "Ukha" as a name for fish broth was established only in the late 17th to early 18th centuries. In earlier times this name was first given to thick meat broths, and then later chicken. Beginning from the 15th century, fish was more and more often used to prepare ukha, thus creating a dish that had a distinctive taste among soups.
A minimum of vegetables is added in preparation, and in classical cooking ukha was simply a rich fish broth served to accompany fish pies (rasstegai, kuliebiaka, etc.). These days it is more often a fish soup, cooked with potatoes and other vegetables. A wide variety of freshwater fish is traditionally used.
Rassolnik is a hot soup in a salty-sour cucumber base. This dish formed in Russian cuisine quite late—only in the 19th century. About this time the name rassolnik was attached to it, originating from the Russian word "rassol" which means brine (pickle water). Pickle water was known to be used as base for soups from the 15th century at the latest. Its concentration and ratio with other liquids and soup components gave birth to different soups: solyanka, pohmelka, and of course rassolnik. The latest are moderately sour-salty soups on pickled cucumber base. Some are vegetarian, but more often with products like veal or beef kidneys or all poultry giblets (stomach, liver, heart, neck, feet). For best taste there has to be a balance between the sour part and neutral absorbers (cereals, potatoes, root vegetables). Typical rassolnik is based on kidneys, brine (and pickles), vegetables and barley.
Kal'ya was a very common dish first served in the 16th–17th centuries. Subsequently it almost completely disappeared from Russian cuisine. Often it was incorrectly called "fish rassolnik." The cooking technique is mostly the same as of ukha, but to the broth were added pickled cucumbers, pickle water, lemons and lemon juice, either separately or all together. The main characteristic of kal'ya is that only fat, rich fish was used; sometimes caviar was added along with the fish. More spices are added, and the soup turns out more piquant and thicker than ukha. Formerly kal'ya was considered a festivity dish.
Solyanka is a thick, piquant soup that combines components from schi (cabbage, smetana) and rassolnik (pickle water and cucumbers), spices such as olives, capers, tomatoes, lemons, lemon juice, kvass, salted and pickled mushrooms are make up a considerably strong sour-salty base of the soup. Solyanka is much thicker than other soups, about 1/3 less liquid ratio. Three types are distinguished: meat, fish, and simple solyanka. The first two are cooked on strong meat or fish broths, and the last on mushroom or vegetable broth. All the broths are mixed with cucumber pickle water.
Lapsha (noodle soup) was adopted by Russians from Tatars, and after some transformation became widespread in Russia. It comes in three variations: chicken, mushroom, and milk. Cooking all three is simple, including preparation of noodles, cooking of corresponding broth, and boiling of noodles in broth. Noodles are based on the same wheat flour or buckwheat/wheat flour mix. Mixed flour noodles go better with mushroom or milk broth.
Borsch is made of broth, beets, and tomato juice with various vegetables. Vegetables include onions, cabbage, tomato, carrots, and celery. Broth is usually made from beef and is heated while ingredients are added. Borsch can be made vegan, served hot or cold. Typically, it is served with white bread and Smetana.
Thursday, July 22, 2010
Tortilla Espanola a.k.a. Potato Omelet
Ingredients:
-- 2 Tbs. + 1/4 c. olive oil
-- 1 large onion (~8 oz.), sliced 1/8" thick
-- 1 lbs. red-skinned potatoes, peeled and c ut into 1/8" slices
-- 6 large eggs
-- salt and pepper
Heat 2 Tbs. olive oil in a large skillet over medium heat. Add the onion and salt and pepper to taste. Cook until the onions are soft and golden, reducing the heat as they cook, about 20 mins. Remove to a large bowl. Heat in the same skillet 1/4 c. olive oil over high heat. Add the potatoes and cook until golden brown, 10-12 mins. Reduce heat to med.-high if the oil gets too hot and smoky. Remove the potatoes with a slotted spoon to paper towels to drain. Set aside the pan with the oil in it.
Add to the onions eggs, 1/2 tsp. salt and black pepper to taste. Sprinkle the potoates with salt and pepper to taste. Add the potatoes to the egg mix, and toss to coat the slices well.
Return skillet to high heat to heat the remaining oil in the pan. When hot, add the egg mix and immediately reduce the heat to low. Let the omelet cook for 3-4 minutes, undisturbed, until the bottom is golden and the eggs are 2/3 - 3/4 set. Shake the pan from time to time to make sure the omelet does not stick.
Place a lightly oiled large heatproof plate upside down over the omelet and flip the skillet to turn the omelet over. Slide the omelet back into the pan to cook the second side. COok until golden and set, 2-3 mins. more. Shake the omelet loose from the pan and slide onto a clean plate. Cut into 6 wedges and serve hot or at room temp.
Serves 6
[taken from Joy of Cooking: All About Breakfast & Brunch by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker]
-- 2 Tbs. + 1/4 c. olive oil
-- 1 large onion (~8 oz.), sliced 1/8" thick
-- 1 lbs. red-skinned potatoes, peeled and c ut into 1/8" slices
-- 6 large eggs
-- salt and pepper
Heat 2 Tbs. olive oil in a large skillet over medium heat. Add the onion and salt and pepper to taste. Cook until the onions are soft and golden, reducing the heat as they cook, about 20 mins. Remove to a large bowl. Heat in the same skillet 1/4 c. olive oil over high heat. Add the potatoes and cook until golden brown, 10-12 mins. Reduce heat to med.-high if the oil gets too hot and smoky. Remove the potatoes with a slotted spoon to paper towels to drain. Set aside the pan with the oil in it.
Add to the onions eggs, 1/2 tsp. salt and black pepper to taste. Sprinkle the potoates with salt and pepper to taste. Add the potatoes to the egg mix, and toss to coat the slices well.
Return skillet to high heat to heat the remaining oil in the pan. When hot, add the egg mix and immediately reduce the heat to low. Let the omelet cook for 3-4 minutes, undisturbed, until the bottom is golden and the eggs are 2/3 - 3/4 set. Shake the pan from time to time to make sure the omelet does not stick.
Place a lightly oiled large heatproof plate upside down over the omelet and flip the skillet to turn the omelet over. Slide the omelet back into the pan to cook the second side. COok until golden and set, 2-3 mins. more. Shake the omelet loose from the pan and slide onto a clean plate. Cut into 6 wedges and serve hot or at room temp.
Serves 6
[taken from Joy of Cooking: All About Breakfast & Brunch by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker]
Brunch on Saturday
So I have to be home from 8 am - noon on Saturday for the RCN guy. If he shows up at 8, I'm gonna pop him in the nose.
But I decided it would be a great idea to have a big brunch with girl friends. Looking at a breakfast cookbook, this is what made me drool:
[hmm... eggs in a basket...]
Savory Cheese and Herb-Filled Souffleed Omelet (pp. 32)
Tortilla Espanola a.k.a. Potato Omelet (pp. 33)
Basic Breakfast Strata (pp. 35)
Ham Steak with Red-Eye Gravy (pp. 39)
Pommes Anna (pp. 45)
Beignets (pp. 71)
Custard-Topped Spoon Bread (pp. 76)
Swedish Rice Pudding (pp. 79)
Grilled Bananas (pp. 89)
Buttermilk Crackling Corn Bread (pp. 109)
Sticky Buns (pp. 124)
So much looks good! I'll do a post to link each of these items, as they're tasty-looking.
I'll probably end up cooking an egg dish, a bread-like object, and perhaps a fruit and a potato dish. Looking forward to this Saturday!
But I decided it would be a great idea to have a big brunch with girl friends. Looking at a breakfast cookbook, this is what made me drool:
[hmm... eggs in a basket...]
Savory Cheese and Herb-Filled Souffleed Omelet (pp. 32)
Tortilla Espanola a.k.a. Potato Omelet (pp. 33)
Basic Breakfast Strata (pp. 35)
Ham Steak with Red-Eye Gravy (pp. 39)
Pommes Anna (pp. 45)
Beignets (pp. 71)
Custard-Topped Spoon Bread (pp. 76)
Swedish Rice Pudding (pp. 79)
Grilled Bananas (pp. 89)
Buttermilk Crackling Corn Bread (pp. 109)
Sticky Buns (pp. 124)
So much looks good! I'll do a post to link each of these items, as they're tasty-looking.
I'll probably end up cooking an egg dish, a bread-like object, and perhaps a fruit and a potato dish. Looking forward to this Saturday!
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