Veggies

Friday, March 07, 2008

Not quite au gratin potatoes

This has a similar mouth feel to regular au gratin potatoes but without all the cream and butter.

Sorta potato gratin

Ingredients
3 Tbs olive oil
3 lbs Yukon gold or other similar potato
1/2 cup low sodium chicken or vegetable broth
2 tsp dried herbs of your choice (I used Penzey’s italian herb mix), or to taste
minced garlic (if desired)
Kosher salt and pepper
Canola oil cooking spray

Directions
Preheat oven to 375 and spray the inside of a 9x9 baking dish with cooking spray.

Peel the potatoes, then slice them about 1/8 inch thick. Rinse, then place in a bowl of cold water for about a half hour.

Drain the potatoes and dry with paper towels or dishcloths.  Arrange the first layer in the baking dish, sprinkle with herbs and garlic (if using) and repeat until potatoes are used up.

Bring the broth to a simmer and remove from heat.  Add the olive oil and whisk together. Pour over potatoes, then press with the back of a spatula to distribute the liquid. The broth mixture doesn’t need to cover the top layer, but it should come close. Add some additional broth if you feel it’s needed. Cover and bake for 30 minutes.

After 30 minutes, remove foil, press the potatoes with the spatula again to redistribute the liquid and return to the oven, uncovered.

Repeat every fifteen minutes until the potatoes have cooked for at least 90 minutes. When done, the potatoes should be soft (a paring knife should easily slide into them) and should be nicely browned on top.

When done, remove from oven and let cool for 20-30 minutes before serving.

Thursday, November 23, 2006

Green beans with viniagrette dressing

Serves four

I got this from one of Jamie Oliver's cookbooks. It's damn good and simple to make.

4 handfuls of green beans, stem ends snapped off
2-3 tsp ground dry mustard
2 T white wine vinegar
7 T extra virgin olive oil
Salt and ground pepper
1 med shallot, diced finely

Optional:
1 T Capers, drained and rinsed
1/2 clove garlic, crushed

Bring water to boil and add beans. Cook for 405 minutes, or just past the "squeak on your teeth" stage.

While the beans are cooking, combine vinegar and mustard in a bowl, and while stirring, add the olive oil. Season with salt and pepper, add shallots and capers, and garlic.

Test beans. If it's still hold it's shape but is soft enough to not squeak, drain the rest and toss with the dressing.

Serve hot as a side dish or warm as a salad in a bowl.

Tuesday, October 18, 2005

Fried Cabbage

1/2 pound bacon
1 large head cabbage
1 cup chopped onion
1 tsp garlic salt
1 tsp red pepper flakes
1/3 cup of water
salt and pepper to taste

Fry the bacon until crispy in large frying pan. Pour off most of the grease.

Crumble the bacon into the pan. Add onion.

Chop the cabbage into pieces removing the hard center. Add the cabbage to the pan containing the bacon and onion. Add the seasoning and 1/3 cup of water.

Cook covered over medium heat for 5 minutes. Stir then continue cooking until desired tenderness.

Monday, February 28, 2005

Twice Baked Potatoes

5-6 Large Baking Potatoes
3oz Cream Cheese, softened
1/2 Cup good Parmesan, grated
1/2 Cup Cheddar Cheese
2TBSP Sour Cream
1 Egg beaten
1/4 Cup Onion, diced
1TBSP Chives
1 Clove Garlic
3TBSP Butter +1TBSP for frying
2 tsp Salt
1/2 tsp Pepper
1 tsp Paprika
Splash Olive Oil

Bake potatoes at 400° for 1-1½ hours until tender. Cool just enough to handle.

Saute onion, garlic and chive in 1TBSP butter and the olive oil just until translucent. Cool.

Melt butter, cream cheese and sour cream over low heat. Beat with wire whisk. Mixture will appear mildly curdled.

Beat egg and set aside.

Combine parmesan and cheddar in a small bowl and set aside.

Cut a thin slice from the top of potatoes and scoop out potato into a large bowl leaving an 1/4 inch of potato in each skin. Save skins.

Add onion mixture, salt, pepper, paprika, 3 TBSP butter and a splash of the cream cheese mixture to potatoes. Beat with an electric mixer adding egg and cream cheese mixture alternately until a good thick consistency is achieved. Add one half of the cheese and continue mixing until fully incorporated.

Place skins on a cookie sheet. Scoop or pipe potato mixture back into skins and top with remaining cheese. Bake about 30-35 minutes or until just golden and heated all the way through.

Editor's Note: If you like you can also add green onion or bacon bits to this recipe either in the potato mixture or as a topping.

This recipe can be made several days ahead and can also be frozen. To freeze, place unwrapped in freezer until potato is firm and THEN wrap with plastic wrap and place in a freezer bag. To cook, thaw first and bake as above.

Tuesday, April 06, 2004

Left-over Mashed Potato Pancakes

Day old mashed potatoes, cold

*Green onions, chopped

*Shredded cheddar cheese

Seasoned bread crumbs

2 TBSP of unsalted butter

1 TBSP of olive oil

*The amount of green onions and cheddar to use depends on how much you like and how much mashed potatoes you have left over.

In a mixing bowl combine the potatoes, cheese, and onions. In a skillet melt the butter with the oil over medium heat. Form patties with the potato mixture. Roll the patty in the bread crumbs and sautee in the skillet. Sautee until both sides are a golden brown color and the patty is cooked through. Serve as a side with left-over gravy.

Wednesday, March 03, 2004

Sweet Tater Fingers

6 medium sweet potatoes or yams, peeled and cooked
1/4 cup flour
1/2 cup firmly packed brown sugar
1 tsp salt
1/2 tsp nutmeg
1/4 cup oil

Combine brown sugar, salt, nutmeg, and flour in a large bowl.

Cut sweet potatoes into fingers or strips. Rinse. Coat each with flour mixture.

Heat oil to 365 degrees in electric skillet or on medium-high heat in a large skillet. Fry potato fingers 4 to 5 minutes or until golden brown.

Makes 6 servings.

Smothered Cabbage

4-5 slices bacon or salt pork
1 head cabbage, chopped
1 tbsp cider vinegar
1 tbsp sugar
1/8 tsp freshly ground black pepper

Fry bacon in large skillet on medium heat until crisp. Remove. Drain. Crumble.

Add cabbage to skillet a little at a time. Allow to wilt after each addition. Add vinegar, sugar, and pepper. Cover. Cook about 20 minutes or until soft. Stir in bacon just before serving.

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