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Entries in Potatoes (8)

Monday
May262014

Garlic Potatoes with Garlic Sauce

Garlic potatoes and sauce

Happy Memorial Day, and Happy Secret Recipe Club Reveal Day! This month, I was assigned to K&K Test Kitchen, a collaboration between mother and daughter team Kim and Kelsey! What a great way to stay connected with each other, especially since Kim is in VA and Kelsey is in Ottawa! I truly enjoyed reading through their blog. There were so many delicious recipes. As per usual, it was difficult to pare down my choices to just one, but in the end these potatoes won. They were perfect as a side dish for our grilled burgers. Now that summer is here and grill season is in full swing, the next time you fire up the grill and need a side dish, look no further than these potatoes! 

For the Potatoes:
Small Red Potatoes
2-3 tablespoons Olive Oil
2 Garlic Cloves, minced
1/2 teaspoon Oregano
1/2 teaspoon Thyme
1/4 teaspoon Cayenne Pepper
Pinch of Salt and Pepper

Cut the potatoes into quarters and toss with the oil, garlic, and spices. Spread the potatoes out in a single layer on a baking dish and roast at 375 degrees for 30-40 minutes, or until brown and crispy.

For the Sauce:
1/2 cup Sour Cream
1 1/2 tablespoon Tahini
2 Garlic Cloves, minced
1 tablespoon Olive Oil

Put all ingredients into a food processor and blend on high until mixed. Pour sauce over the top of potatoes  and serve.  

SOURCE: K&K Test Kitchen

Sunday
Dec082013

Bennigan's Potato Soup

Potato soup

I have fond memories of going to Bennigan’s with my family as a kid. Besides Chi Chi’s, it was my favorite. I seemed to remember that at the end of the meal, on our way out the door we could pick something out of their toy chest of awesome {read: cheap-o} toys, however Joel and my brother both tell me that was only at the Ground Round. In any event, even though the kid in me enjoyed that part, the Irish pub feel always made me feel a bit more grown up. I knew I was “grown up” when I was allowed to order a cup of soup before my dinner. At Bennigan’s, that cup of soup of choice was always potato soup. So, you better believe that when I found a copycat recipe online, I felt like I just had to make it, for nostalgia sake. I can’t say I remember exactly how the soup at Bennigan’s tasted for the sake of comparison, as the restaurant closed quite a number of years ago, but this homemade version was absolutely delicious! This warm and hearty soup is quick cooking, so it’s perfect for a weeknight, too!

3 pounds Potatoes, scrubbed clean (I used red potatoes)
1 tablespoon Butter
1 Onion, finely chopped
2 Garlic Cloves, minced
1 can (14 ounces) Chicken or Vegetable Broth
3 cups Milk (I used skim)
1 teaspoon Salt, or to taste
1/4 teaspoon Pepper, or to taste

Optional Garnishes:
Shredded Cheddar Cheese
Crumbled Bacon
Chopped Scallions
Chopped Parsley

To cook the potatoes, poke them with a fork several times and bake at 400 degrees for an hour, or until they are tender when pierced. (To make this more quick-cooking, you can also cook the poked potatoes in the microwave on the potato setting, which took me about 12 minutes). If you use a baking potato, allow them to cool and then peel. If you use red potatoes, leave the skins on. Meanwhile, melt the butter in a large stockpot over medium heat. Add the onions and garlic, cover and let cook for about 10 minutes until they are soft, but not browned. Add 2/3 of the potatoes and mash using a potato masher. Add the chicken broth, milk, salt, and pepper. (At this point, I also used my immersion blender to mash the potatoes, since my masher didn’t do a great job). Raise the heat to medium-high and bring the soup to a low simmer, stirring occasionally. Chop the remaining potatoes into small cubes then add to the soup, stirring gently until warmed through. Ladle the soup into serving bowls and garnish with the optional garnishes, if desired. 

SOURCE: Southern Mother

Monday
Oct142013

Corn and Potato Chowder

Corn potato chowder

I already have some corn chowder recipes on the blog, but I felt that I had to add just one more. This one is different from the others…even if it's just because it has potatoes. It's a super simple soup that is quick cooking, perfectly thick, and absolutely delicious. If the weather is getting chilly and you are looking for a way to warm your belly, give this hearty chowder a try!

1 tablespoon Butter
4 slices Bacon
1 medium Onion, chopped
1 large Green Pepper, chopped 
Salt
Black Pepper
2 Garlic Cloves, minced
2 tablespoons Flour
4 cups Vegetable Broth
2 pounds Red Potatoes, diced
4 Carrots, shredded
2 cups Corn Kernels (I used 2 large cobs)
1 cup Half and Half
1/2 teaspoon Thyme
Pinch of Cayenne Pepper
2 tablespoons Parsley, chopped

Cook the bacon until crisp, then set aside to drain on a paper towel lined plate. (*We cook our bacon in a glass dish in the oven, 400 degrees for 20 minutes). In a large soup pot, melt the butter over medium heat. Add the onions and peppers, seasoning them with a pinch of salt and pepper. Cook until soft, then add the garlic and cook for about 1 minute. Sprinkle the flour over the vegetable mixture and stir, then add the broth and potatoes. Cover the pot and bring the broth to a boil, then lower the heat and simmer for 10-12 minutes, or until the potatoes are tender. Add the carrots and corn, then simmer for an additional 5 minutes for the flavors to blend. Stir in the half and half and season with time, cayenne, salt, and pepper. Using an immersion blender, blend the soup until about half of it is smooth, but some chunks of potatoes remain. Ladle into bowls and top with parsley and crumbled bacon.

SOURCE: Food Network

Tuesday
May282013

Dilly Potato Salad

Potato salad

Yesterday, we (unofficially) welcomed summer with a very productive day. After waking up early, making banana bread, and going for a run, we walked to the Memorial Day Parade that marched right past our street, which made for very easy viewing, and then we worked on our garden. Since we are getting a new fence installed, and since our backyard is mostly clay, which is not so conducive to gardening, we decided to plant our vegetables in large pots this year. We have 12 pots in all, containing several types of tomatoes, a few kinds of peppers, some zucchini, and some yellow squash. Hopefully they all do well, and maybe next year, we can build a more permanent garden along our new fence. After such a long day outside, the only thing that seemed fitting to have for dinner was all-American picnic fare. We grilled up some burgers and I tossed together this potato salad. It was incredibly easy to make, and it chilled while I finished cleaning up the yard. We have a few more things to do before we are done with gardening this year, but so far, we are pretty happy with our progress!

3 pounds Red Potatoes
2 tablespoons Kosher Salt
1 cup Mayonnaise
1/4 cup Buttermilk
2 tablespoons Dijon Mustard
1/2 cup Fresh Dill, chopped
Freshly Ground Black Pepper, to taste
1/2 cup Celery, chopped
1/2 cup Red Onion, chopped 
1 Hardboiled Egg, chopped

Place the potatoes and salt in a large pot of cold water. Bring the water to a boil, then lower the heat and simmer for about 15-20 minutes, until the potatoes are tender and can easily be pierced with a knife. Drain the potatoes and set aside to cool slightly. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, mustard, dill, and black pepper, then set aside. When the potatoes are cool enough to handle, cut them into quarters and place them in a large bowl, along with the celery, onion, and egg. Pour the dressing over the top of the potato mixture and gently toss to coat. Refrigerate for about an hour to allow for the flavors to meld. Serve chilled or at room temperature. Serves 6-8.

SOURCE: Slightly Adapted from Ina Garten

Wednesday
Nov142012

Ad Hoc's Chicken Potpie

We're big fans of Thomas Keller. One of the country's world's most respected chefs, famous from his restaurants The French Laundry, Per Se, and Bouchon, but still restless, he decided to open Ad Hoc, a temporary-restaurant-turned-permanent, which focuses on a single daily menu featuring dishes inspired by his working-class upbringing.

Being a huge potpie fan, as soon as I saw this recipe in the Ad Hoc At Home cookbook, I knew I was going to make it. I will warn you however, that although this is the most delicious potpie you'll ever make, it takes dedication, requiring about two hours of active cook time, as well as some inactive cook time. This is a recipe best left for the weekend, when you can give it the proper attention, although I imagine it could be assembled beforehand to be thrown into the oven on a weeknight.

Pie Crust
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

Filling
1 cup 1/2-inch pieces red-skinned potatoes
1 1/4 cups 1/2-inch pieces carrots (cut on the diagonal)
12 white pearl onions
3 bay leaves
3 thyme sprigs
24 black peppercorns
1 1/4 cups 1/2-inch pieces of celery (cut on the diagonal)
2 cups shredded cooked chicken

Béchamel 
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk 1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon finely chopped thyme
Pinch of cayenne

1 egg, beaten

Pie Crust Directions
Combine the flour and salt in a large bowl, then add the butter and toss to coat with flour. With your hands or a pastry blender, work the butter into the flour, tossing and incorporating and pieces of butter that have settled at the bottom of the bowl, until the butter pieces are no larger than a pea. Drizzle 1/4 cup of the water over the top and, using a fork, mix the dough until it just holds together when pinched; add the remaining tablespoon of water if the dough is very dry. Knead the dough until it is completely smooth and the butter is incorporated.

Divide the dough in half, with one piece slightly larger that the other (the larger piece will be for the bottom crust). Shape each half into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or for up to a day (if the dough does not rest, it will shrink as it bakes).

If the dough is too hard to roll, let it rest at room temperature for a few minutes or pound it a few times with a rolling pin. Lightly dust the top of the larger disk of dough with flour and roll it out to a 13-14 inch round, about 1/8 inch thick. Roll outward from the center, rotating the dough frequently and adding a little flour to the work surface or dough as needed to prevent sticking. Fold the dough in half and transfer to a 9 to 10 inch pie plate, gently easing the dough into the corners and up the sides.

Roll out the second piece of dough in the same manner, to a 12 inch round, about 1/8 inch thick. Place on parchment-lined baking sheet. Refrigerate both doughs.

Makes one 9 to 10 inch double crust pie.

Pot Pie Directions
Put the potatoes, carrots, and onions in separate small saucepans with water to cover and add 1 bay leaf, 1 thyme sprig, and 8 peppercorns to each pan. Bring to a simmer over medium-high heat and simmer until just tender, 8 to 10 minutes.

Drain the vegetables, discard the bay, thyme, and peppercorns, and spread on a baking sheet. Cut the onions in half.

Bring a large pot of salted water to a boil. Fill a medium bowl with ice water. Blanch the celery until just crisp-tender, 1 to 1 1/2 minutes. Drain, transfer to the ice bath, and chill just until cold. Drain and add to the baking sheet with the other vegetables.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes; adjust the heat as needed so that the mixture does not brown. Whisk in the milk, lower the heat to keep the béchamel at a gentle simmer, and cook, whisking often, until the sauce has thickened and reduced to about 2 cups, 30 to 40 minutes; move the whisk over the bottom and into the corners of the pan to be sure the béchamel doesn't burn.

Position the oven racks in the lower third and center of the oven and preheat the oven to 375 degrees F.

Strain the béchamel through a fine-mesh conical strainer into a spouted measuring cup. Season with salt, pepper, parsley, thyme, and cayenne.

Remove both doughs from the refrigerator.

Scatter the vegetables and chicken into the pie shell. Pour the béchamel over them. At this point, if the top crust is too hard to shape, let it rest at room temperature for a few minutes. Moisten the rim of pie shell with some of the beaten egg. Cover the filling with the top crust and press the edges of the dough together to seal. Trim away the excess dough that overhangs the rim. Brush the top crust with the egg. Cut a small vent in the center of the dough with a small cutter or the tip of a paring knife to allow steam to escape.

Bake on the lower oven rack until the crust is a rich golden brown, 50 minutes to 1 hour. If necessary, move the pie to the center rack during the last 10 minutes of baking to brown the crust. On the other hand, if crust is browning too quickly, cover with aluminum foil. Transfer to a cooling rack and let rest for 10 minutes