Archive for the ‘Potatoes’ Category

Yukon Gold Potato Gratin with Horseradish & Parmesan

May 8, 2011

There are certain recipes you need a staple for – your go-to recipes. The basic chocolate chip cookie. Mashed potatoes. Spaghetti sauce. For me, the one I kept trying but never found “the one” was potato gratin.

After perfecting my mashed potatoes – Yukon golds smashed rustic style with butter, cream, creme fresh and rosemary – I now needed a great alternative starch to serve with my favorite filet, roast or ham.

When making filet mignon for my parents the other weekend, I tried this one as another attempt at finding my new go-to gratin recipe. After much searching, I found it. I am convinced the thing that sets it apart (aside from the large quantities of cream, of course) is the addition of horseradish. I never would have thought of it, but it is such a natural combination that I sure should have. This gratin has a creamy sauce, a little kick from the horseradish and a salty top layer of parmesan. The perfect gratin dish.

A little tip – I didn’t have cheesecloth so instead I chopped up the garlic, thyme and just used ground pepper. Worked just fine!
Thanks to Epicurious for this great recipe that I will now frequently serve with my balsamic filet mignon.

Also to note, it is clear that I am not able to take a photo as beautiful as this one. Like some of my other posts, I have been lucky enough to have my dad be able to take a photo, so credit goes to him – http://www.robertstonephotography.com.

YUKON GOLD POTATO GRATIN WITH HORSERADISH AND PARMESAN
10 servings

1 bunch fresh thyme
1 tablespoon black peppercorns
1 dried bay leaf
3 pounds boiling potatoes, such as Yukon Gold, peeled and cut crosswise into 1/8-inch slices
2 tablespoons sea salt
5 garlic cloves, peeled and smashed with back of knife
4 cups heavy cream
1/4 cup fresh horseradish, grated
1 1/2 cups Parmesan cheese, coarsely grated

Place rack in middle position and preheat oven to 400°F.

Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.

Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in 6-inch square of cheese cloth and securing with kitchen string.

In heavy, 6-quart saucepan, combine potatoes, bouquet garni, salt, garlic cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can just be pierced with a fork, about 10 minutes. Using slotted spoon, remove bouquet garni and garlic and discard. Stir in horseradish.

Spread potato mixture in buttered dish and sprinkle with cheese. Bake until top is golden brown and potatoes are tender, about 30 to 40 minutes. Let stand 15 minutes before serving.

Bacon Pierogi Bake

March 16, 2011

Since my husband is from Cleveland, he craves pierogis every once in a while. Pierogies are essentially Polish dumplings and can be filled with potato, ground meat, saurkraut or even fruit. The traditional pierogis are potato dumplings sauteed with butter, green onions and topped with a dollop of sour cream. For those observing Lent, it would make a great Friday night dinner.

But for every other night during this season, this recipe gives a great twist to a traditional favorite. Baking the pierogies gives you a nice break from standing over a stove – so would thus make a great company dish. The bacon really gives the sauce its flavor, along with the creaminess of the cream cheese. It comes out of the oven as comfort food at its best – baked dumplings satisfying potatoes and lots of cheese. It still baffles me that this recipe actually came from Cooking Light, but I will use that fact as a fuel for my denial.

I used these great individual baking dishes I got from Sur La Table but I am sure you can put them all in one dish together (although if you haven’t invested in individual dishes like mine, I recommend it since there are so many uses for them!).

Thanks to Cooking Light for allowing me to eat gooey cheese, heavy pierogies and a cream sauce without feeling like I am undoing my day!

BACON PIEROGI BAKE
4 servings

1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T’s)
Cooking spray
2 center-cut bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
1/2 teaspoon freshly ground black pepper

Preheat oven to 400°.

Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.

Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.

Bison Burgers with Cabernet Onions and Wisconsin Cheddar with Roasted Fingerling Potato Salad

July 18, 2010

So I have always been curious about bison. Everyone says it is leaner, healthier and some people even say more delicious than its beef alternative. And, as you know, I will try just about anything once. So, we thought one night we would give it a try.

Whole Foods has ground bison almost all the time so I would start there. Took me two other grocery stores in Cincinnati before I found it, so learn from my mistakes.

I don’t know if it was the way the bison was seasoned, the Cabernet onions on top or that wonderful, summer grill taste, but they were fantastic. My husband said it was officially his favorite burger I make. This would be a good one for a party, too, because it has that wow factor – especially with the onions. It calls for white cheddar and although I bought some for the occasion, I totally forgot to put it on top. It was great regardless, but I am definitely going to include it next time.

I served it with this roasted potato salad, which was fantastic. The salad felt a bit lighter (no mayo, etc.) so it went well with the burger.

Both recipes are from Bon Appetit. If you are curious about bison, I would give it a try with this simple recipe!

BISON BURGERS WITH CABERNET ONIONS AND WISCONSIN CHEDDAR
Makes 4 Servings

2 tablespoons olive oil, divided
3 cups sliced onions (about 2)
3/4 cup Cabernet Sauvignon or other dry red wine
1 pound ground bison (buffalo)
2 tablespoons chopped shallots
1/4 teaspoon coarse kosher salt
1/4 teaspoon dried thyme
4 organic hamburger buns
6 ounces sliced Wisconsin white cheddar cheese
Dijon mustard
1 small head of escarole, leaves separated

Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.

Preheat grill. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Grill burgers until desired temperature.

Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Grill until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

ROASTED FINGERLING POTATO SALAD
Makes 6 servings

2 tablespoons plus 2 teaspoons extra-virgin olive oil plus additional for brushing
1 1/2 pounds 1-inch-diameter fingerling potatoes, halved lengthwise
2 green onions, thinly sliced
1/4 cup fresh Italian parsley leaves
2 tablespoons fresh tarragon leaves
1 1/2 tablespoons Banyuls vinegar or red wine vinegar
1 tablespoon coarse-grained Dijon mustard
2 hard-boiled eggs, peeled, chopped (I omitted this ingredient, but feel free to add if you wish!)

Position rack in bottom third of oven and preheat to 400°F. Brush heavy large rimmed baking sheet with oil. Place potatoes and 2 tablespoons oil in large bowl. Sprinkle with salt and pepper; toss. Arrange potatoes, cut side down, on prepared baking sheet. Roast until potatoes are brown on cut side, about 23 minutes. Using tongs, turn potatoes over. Roast until crisp, deep golden, and tender, about 12 minutes longer. Season to taste with salt and pepper.

Stir green onions, parsley, tarragon, vinegar, mustard, and 2 teaspoons oil in small bowl. Season with salt and pepper.

Transfer potatoes to dish. Spoon chopped eggs and herb salad over. Mix if you wish.

Marinated Chicken Thighs with Sweet Potato

June 24, 2010

My husband isn’t too big on chicken thighs – every once in a while he is in the mood, but always feels like they are a bit greasy (which is, of course why I love them!). But, I had never tried grilling them, and wondered if the outcome would be different than an oven or a pan.

The skin gets crispier on the grill (with less grease, since it drips into the grill) and the meat is incredibly moist. My husband loved them.

So while chicken thighs cooked in the house will remain limited, I will certainly be learning more chicken thigh recipes on the grill.

This recipe is from Cooking Light and is considered an “Australian Beach Recipe.” The five-spice (a Chinese spice) gives its unique flavor and the mirin and ginger continue to emphasize the Asian flavors. However, the chicken itself has a unique flavor, unlike most Asian chicken I have made. Don’t miss out on the side dish either – it goes perfectly with the chicken. It is the perfect summer meal.

MARINATED CHICKEN THIGHS WITH SWEET POTATO
6 Servings

3 tablespoons less-sodium soy sauce
1 1/2 tablespoons honey
1 1/2 tablespoons grated peeled fresh ginger
1 tablespoon mirin
1/4 teaspoon five-spice powder
2 garlic cloves, sliced
2 tablespoons canola oil, divided
12 skin-on, bone-in chicken thighs
3 small sweet potatoes (about 7 ounces each)
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1 medium yellow onion, vertically sliced
1 cup red bell pepper strips
1 cup yellow bell pepper strips
3 tablespoons tomato sauce
1 teaspoon white wine vinegar
3 tablespoons thinly sliced green onions

Combine first 6 ingredients in a large zip-top plastic bag. Add 1 1/2 teaspoons oil and chicken; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Preheat grill to medium-high heat.

Cut potatoes in half lengthwise; cut each potato piece in half crosswise. Add potato wedges to a large pot of boiling water; reduce heat, and simmer 5 minutes. Drain. Combine potatoes, 1 1/2 teaspoons oil, and 1/4 teaspoon salt.

Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and black pepper. Arrange on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Remove from grill; keep warm. (Discard skin before serving.) Arrange potato on grill rack; grill 4 minutes on each side or until done.

Heat remaining 1 tablespoon oil in a large skillet over high heat. Add yellow onion; stir-fry 1 minute. Add bell peppers; stir-fry 2 minutes. Add tomato sauce and vinegar; cook 1 minute, stirring constantly. Serve bell pepper mixture with chicken and potatoes. Top with green onions.

Sweet Potato Casserole

April 5, 2010

Although I normally make this dish for Thanksgiving, I made it for Easter this year to take to a friend’s house for a big family Easter Dinner (thanks Tim and Julie!). It travels well, is easy to make, and is always a crowd favorite. And – it transforms people’s views of sweet potato casserole if they are used to the super sweet versions with marshmallow topping.

I first tried this one a while ago to bring up to Michigan for Thanksgiving, and have been making it ever since. The recipe originally came from Food Network, but was adapted from reviews from others and my own additions. The result is a tried and true favorite that is made frequently in our house.

And, a testament to how easy it was – I made the dish during a 5-day stint of watching my adorable nephews (18 month old and 6 year old). I actually cooked and mashed the potatoes the night before during a break in the action, then put the rest together during the little one’s nap the next day. The whole dish takes time (an hour or so to cook the potatoes then another hour to put it together and bake) but not much hands-on time, which I love.

And, to those at Easter Dinner who asked for the recipe – here it is! Sorry for the sad looking picture, but it conveys how people were digging into it before I had gotten my camera out! My 18-month old nephew/godson even ate a few monster helpings (although a photo of him with orange mush all over his face and hands wouldn’t have been as appealing).

Bon Appetit!

SWEET POTATO CASSEROLE
Serves 6 (easily doubled for a crowd using a 9×12)
Casserole:
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper

Pecan Topping:
1 stick melted butter
1/3 cup flour
1 cup pecans
1 cup brown sugar

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool. (you can also peel and boil if you prefer)

Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.

Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecan topping mixture. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.

Chipotle Butter Steak and Poblano, Potato and Corn Gratin

March 31, 2010

Those who read this blog, know I love a simple steak with flavored butter melted on top. So, when I read this recipe for chipotle roast chicken tacos, I knew that the butter recipe (intended to be rubbed under chicken skin then roasted) would also be great on steak. Not to mention the smokey chipotle will marry perfectly with the steak.

I paired it with a poblano, potato and corn gratin – and it was a great twist on a traditional steak and potatoes. Thanks to Bon Appetit for the potato recipe and for inspiring my steak recipe!

CHIPOTLE BUTTER STEAK
Serves 4

1/4 cup (1/2 stick) butter, softened
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves plus 3 fresh oregano sprigs
1 tablespoon chopped fresh rosemary leaves plus 3 fresh rosemary sprigs
4 teaspoons minced canned chipotle chiles in adobo
1/2 teaspoon coriander seeds, crushed in resealable plastic bag with mallet
4 flank steaks

Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Cook steak (grill, stove or oven) until done as desired. While steak is resting (at least 10 minutes), place dollop of butter on top, so it melts.

POBLANO, POTATO, AND CORN GRATIN
Serves 8

3 teaspoons olive oil, divided
2 large fresh poblano chiles, stemmed, seeded, cut into 2×1/4-inch strips
1 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
1 cup frozen corn kernels, thawed
1 cup coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided
1 1/2 cups half and half
2 tablespoons all purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400°F. Rub 9 1/2-inch-diameter deep-dish glass pie dish or cast-iron skillet with 2 teaspoons oil. Heat remaining 1 teaspoon oil in large nonstick skillet over medium-high heat. Add poblano strips and sauté until tender, about 5 minutes. Remove from heat.

Arrange 1/3 of potato rounds, overlapping slightly, in prepared pie dish. Sprinkle 1/3 of poblano strips over, then 1/3 of corn and 1/3 of cheese. Repeat with 1/3 of potatoes, 1/3 of poblanos, 1/3 of corn, and 1/3 of cheese. Top with remaining potatoes, poblanos, and corn, reserving remaining 1/3 of cheese. Place pie dish on rimmed baking sheet.

Whisk half and half, flour, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in small bowl. Pour over potato mixture in pie dish; press potatoes to submerge. Cover dish tightly with foil. Bake 30 minutes. Remove foil; sprinkle remaining cheese over gratin. Continue to bake gratin until potatoes are tender and cheese is golden brown, about 25 minutes longer. Let stand 10 minutes before serving.

Scallion Sweet Potatoes

August 9, 2009

IMG_1224Potatoes are one thing I had never thought of on the grill until I saw this recipe from the Food Network Magazine. I made it this weekend for my sister-in-law and nephews and it was an easy thing to throw on the grill with burgers, etc.

You can cut up and peel the potatoes early (which is what I did) so then all you do is mix it together then throw it into a sheet a foil on the grill (took me 2 minutes to prepare). Plus, I am a sucker for sweet potatoes – and as a bonus I heard they are even better for your than regular potatoes!

SCALLION SWEET POTATOES

1.5 lbs chopped, peeled sweet potatoes
1 bunch scallions (cut into 2-inch pieces)
6 crushed garlic cloves (a few less if you don’t want a strong garlic flavor)
1 tablespoon fresh, chopped thyme
1/4 cup olive oil
salt and pepper

Combine all ingredients in a bowl and toss. Place on a sheet of foil and fold up into a pouch. Grill over low head until the potatoes are tender, 20-25 minutes.

Easter Dinner – Ham with Gingersnap Glaze, Yukon Gold and Fennel Puree with Rosemary Butter and Roasted Asparagus

April 17, 2009

table-with-foodOne of my favorite things is cooking for others. Although I do love cooking for myself and my husband every night, there is nothing like friends and family around the table enjoying a great meal.

I was lucky enough to have my parents come down from Michigan for Easter. Although they had to make the long drive back on Sunday, I couldn’t send them off without a large Easter brunch.

I have to preface this post by saying never will I ever have amazing photos like I do today. My father, lawyer by day and photographer by night (www.robertstonephotography.com) took photos of the food. And, it made me realize that I really need to take some food photography classes!

This meal is so much simpler than it might look. I have prepared this ham two years in a row (based off of Alton Brown’s City Ham with Gingersnaps), but I omit the bourbon. I have no clue if the ham would be better with it, but it sure is great without it. It is easy to cook and requires so little prep time. TIP: If you don’t have an instant thermometer that you can put in the oven with the meat hooked to a temperature timer you set on your counter, get one! It is essential. For just $20 or so, you can say goodbye to the days of opening the oven, poking the meat, closing the oven, repeat!full-ham-cutting10

The potatoes are a bit more work, but it can all be done the day before. I love the rosemary and fennel combination – very earthy and rustic. This time I made my potatoes, I actually used the small Yukon Golds and didn’t even peel them. This recipe, from Bon Appetit, is a great go to for Thanksgiving as well.

The asparagus is so simple, it really needs no recipe. I always take asparagus and coat it with olive oil, salt and pepper (and sometimes herbs and cheese) and roast it. There is something about the roasting of the asparagus that gives it a unique flavor.

As for prep the day before, I made the potatoes. The day of , I put the ham in the oven, then did a quick coating (took about 5 minutes) halfway through, then about 15 minutes before we ate (while the ham was resting) I put in the asparagus. It is a great meal with company because there really is so little time in the kitchen needed.

close-up-hamHAM WITH GINGERSNAPS
1/2 city-style ham
1/8 cup brown mustard
1 cup brown sugar
1 cup crushed gingersnap cookies.

Cook ham according to directions (tented with foil). When ham reaches 350, brush a liberal coat of mustard using a basting brush. Then, sprinkle on brown sugar, packing loosely as you go, until the ham is coated. Then, loosely pack on as much of the crushed cookies as you can. Return to the oven and cook until interior temperature reaches 140. Let the ham rest, then carve and serve.

full-ham2

YUKON GOLD AND FENNEL PUREE WITH ROSEMARY BUTTER

plate-with-food1
8 to 10 servings
2 large fresh fennel bulbs (about 2.5 pounds, trimmed, quartered through core, center core trimmed and discarded, cut into 3/4-inch pieces)
1 medium onion, cut into 3/4-inch pieces (about 1 3/4 cups)
3 tablespoons extra virgin olive oil
2 teaspoons sea salt, divided (or kosher salt)
3 pounds Yukon Gold potatoes, peeled (optional), cut into 1.5-inch pieces
1/2 cup (1 stick) butter
1.5 tablespoons chopped fresh rosemary
1/2 cup creme fraiche

Preheat oven to 375 degrees. Line large rimed baking sheet with parchment paper. Combine fennel, onion, oil and 1 teaspoon salt in large bow; toss. Spread in single layer on prepared baking sheet; sprinkle with pepper. Roast until fennel and onion are very tender, about 1 hour 15 minutes. Cool slightly. Transfer fennel mixture to processor and puree until almost smooth.

Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Cool slightly. Place in large bowl and mash with potato masher until smooth. Mix in fennel puree.

Melt butter with rosemary and 1 teaspoon salt in small saucepan over medium heat (or in micr0wave). Stir butter mixture into fennel, potato puree. Mix in creme fraiche. Season to taste with more pepper and salt.

ROASTED ASPARAGUSasparagus-on-plate1
1 bunch asparagus
1-2 tablespoons olive oil
Salt and pepper to taste

Preheat oven to 400 degree. Snap ends off of asparagus and place on baking sheet lined with tin foil. Drizzle with olive oil and sprinkle with salt and pepper. Mix with your hands to coat every piece. Place into oven for about 13 or so minutes, or until tender.

asparagus1pepper-on-asparagus1


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