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tonight i wanted to whip up something quick and fresh, and i had all of the ingredients on hand to make a quick french meal. i'm not going to say this is authentic, but it will pass. there is a pretty hefty amount of butter, but the dish isn't heavy. don't let the butter sway you against preparing this though, it's worth every calorie.
ingredients:
2 firm white fish fillets (we used red snapper)
flour (for dredging)
4 tablespoons butter
juice of 1.5 big lemons
zest of 1/2 a lemon
about 1 tablespoon of finely minced parsley
one pint baby potatoes (we used white potatoes, but any will do)
8 oz. haricot vert, ends removed
1.5 oz. white truffle butter
1 tablespoon extra virgin olive oil
salt
pepper
directions:
cut the potatoes into 1/2" discs and place them in the basket of a steamer. put the pan over medium high heat, cover, and steam until they are almost done (about 10 minutes).
meanwhile, heat the 4 tablespoons of butter in a large pan (large enough for both fish fillets), and cook until it begins to bubble and turn brown around the edges. salt the fish and then sprinkle it with flour all over. pat off all excess flour and then add to the pan, skin side down (if your fillets have skin).
at this point, add the haricot vert to the steamer with the potatoes and put the lid back on, and continue steaming.
cook the fish until you can see white traveling up the sides. our fillets were quite thick, so this took several minutes, if yours are thinner, it won't take as long. once they are at this point, gently turn them and cook on the other side. your timing for this side should be half the time you had them on the first side (ex. if they were on the first side for 4 minutes, cook them on the second for 2). you don't want to overcook them, so be careful. to check for doneness, just use a fork to flake the fish at the thickest part. if it flakes, it's done. remove to the serving plates and set aside. add the lemon zest, lemon juice, and parsley to the butter that remains in the pan and use a wooden spoon to scrape up any browned bits...let this cook for a minute, then pour over each fillet of fish.
meanwhile, drain the potatoes and the haricot vert and add the olive oil and truffle butter to the pan. put this over a high flame and add the vegetables back in. crack in some fresh black pepper and add salt to taste, and turn the veggies in the butter and oil. remove from the heat and serve with the fish.
notes:
this recipe is a take on sole meuniere. i didnt have sole, and i don't know how authentic it is, but i know my mom makes it really well, and i know she uses these ingredients. i'm fairly certain this sause would taste excellent with shrimp, which would in turn be amazing over pasta. the possibilities are endless.
This is a different take on your common potato salad. There is no mayonnaise and no egg, and it's served hot, not cold.
Don't be scared though, because this version is so amazing you'll soon be a convert. It's full of the deep flavors of mustard, vinegar, and brown sugar. The potatoes are really the star here, and this is an excellent accompaniment to seared pork chops or a roasted chicken.
ingredients:
8 red "new" potatoes
6 slices of bacon
2 tablespoons of butter
1 tablespoon of olive oil
1 package (4 ounces) of cremini mushrooms
1 small onion, minced
2 cloves garlic, minced
1 stalk celery, minces
2 tablespoons celery leaves, minced
1 teaspoon poultry seasoning
2 tablespoons corn starch
3/4 cup pacific chicken stock
1/4 cup apple cider vinegar
1/2 cup brown sugar (packed)
3 tablespoons coarse ground dijon mustard
salt
directions:
prepare the potatoes by scrubbing them and then slicing them into 1/4" discs. do not peel them. add them to a large pot of room temperature water and then bring this to a boil. cook the potatoes until they can be easily pierced with a fork. do not over cook them because you don't want them to lose their shape in the salad.
while the potatoes are cooking...
chop the bacon into pieces and then mince the onion, celery, garlic, and celery leaves and set aside. rinse or brush your mushrooms and trim the stems, and then slice them and set them aside.
heat a pan over high and render down the bacon. once it is browned, use a slotted spoon to remove it and set it on some paper towel to drain. remove some of the bacon fat (reserve about 1 tablespoon) and then add the butter and the olive oil to the pan. saute the onions, celery, and celery leaves until soft and glassy. add the mushrooms and saute until soft. in a small bowl mix the corn starch, chicken stock, vinegar, and brown sugar and then add to the pan with the mushrooms, onions, celery, and celery leaves. stir until the sauce thickens and reduces some. once the potatoes are cooked add to the pan with the sauce and then add in the cooked bacon. serve warm. enjoy!
notes:
my husband thought that this was going to be a disaster, but i have to say i love proving him wrong. i just knew that these flavors would come together to make something fantastic. it's a surprisingly good side dish, and honestly i could eat just this for dinner.
wow, radio silence for a while...sorry about that! i've been cooking, and have been writing recipes, but haven't been sharing them. how very selfish of me.
here's one for all the lovers out there...a classic and simple side dish using the ever-present (in my kitchen anyway) asparagus. simple, but tasty, with the flexibility to go with almost anything. i served mine alongside a nice fish fillet, but it would taste just as good alongside chicken or beef. you could even toss the finished dish with pasta and have a whole meal.
ingredients:
1 bunch asparagus, cleaned, ends trimmed and cut into 2" pieces
1 small bag (or about 20) mixed fingering potatoes, cleaned and cut into chunks
3 shallots, thinly sliced
4 cloves of garlic, minced
2 tablespoons of butter
2 tablespoons olive oil
salt and pepper
directions:
bring a large pot of water to boil over high heat. once it is at a rolling boil add some salt (i leave the quantity to your discretion) and the potatoes. cook until a fork can pierce them, but they aren't mushy, and then remove from the water (reserve the water) and drain. add the asparagus to the water and cook until bright green, then remove to the same strainer as the potatoes and discard the water.
add the butter, olive oil, garlic and shallots to the pot the water was in, and reduce the heat to medium high. let the shallots brown slightly - you want them to be a little caramelized - and once that happens add in the potatoes and asparagus. toss to distribute the flavors and add salt and pepper to taste. enjoy!
notes: see? i told you. dead simple.
when i first mentioned the idea of a pizza with potato topping to my husband he was appalled. he had no idea how it could possibly taste good, and thought that the two starches should be kept segregated. let me just say that it's lucky for both of us that i ignored him.
there has been a lot of talk about potato pizzas, and the combination of potato and other starches is not new, potato bread is one of my favorite treats. i decided to take a slightly different approach to this and utilized a "convenience food", which i would usually abhor. in the frozen food aisle, they sell shredded potatoes, which are intended to be used for hash browns (in fact, that's what they are called) but i used them for a more noble purpose...
ingredients:
2 pieces of naan
2 cups of frozen hash brown (or fresh shredded) potatoes
1/2 block gruyere cheese, grated
5 cloves of garlic, thinly sliced
olive oil (about 3 tablespoons, plus more if needed)
red pepper flakes
fresh thyme (2 sprigs, leaves picked)
salt and pepper
directions:
place the naan on a baking sheet (unlined and ungreased), and preheat the oven to 425.
in a large pan heat the oil over medium heat and add the garlic. slowly cook the garlic so that the flavor infuses the oil, but the garlic doesn't brown, stir through. after about 2 minutes, add in the potatoes and the thyme and salt and pepper and then stir them through. you will need to move them around the pan, the idea is to slowly cook them, but not let them fully brown. they should get soft, but not "done" and certainly not hash browned. remove from the heat and set aside.
put a thin layer of cheese on the center of each piece of the naan, and then top with the potatoes - dividing them evenly among the two pizzas. then, top with the remaining cheese. finally, crumble a small amount of red pepper flakes between your fingers onto the top of the cheese.
pop into the oven for about 10 minutes, or until cheese is melted and bubbly. enjoy!
notes:
i am a pizza lover to the nth degree. seriously, i'm obsessed with the stuff. and, i can honestly say that this is one of the best pizzas i've ever had. it's certainly the best pizza i've ever made. my husband is a big fan of tomato sauce, and so he dipped his, and thought that was a good compromise. by the way, he loved this too. it has the perfect blend of the potato flavor that we all know and love, the tangy cheese, and then the spice from the red pepper. it's excellent, go for it, really.
as i was planning my menu last week i decided i wanted a pasta dish that was creamy - but not heavy, full of good vegetables that i love, and filling. i couldn't find a recipe for what i was looking for, so one started to form in my head. this pasta is the perfect winter treat. it's chock full of nutrients and vitamins, and has sweet, spicy, bitter, and umami flavors and is sure to please.
ingredients:
1 large bunch of kale, cleaned, stems removed, and roughly chopped
1 sweet potato, peeled and cut into 1/2" cubes
3 links turkey sausage, casings removed
1 large sweet onion, sliced into half rounds
1 pound penne pasta (we used whole wheat)
1 cup white wine
1 cup heavy cream
1 tablespoon coarsely ground dijon mustard
4 sprigs of fresh thyme, leaves picked off
1 block of parmesan cheese
pinch of red pepper flakes (optional)
salt and pepper and olive oil
directions:
preheat the oven to 400 degrees. toss the sweet potato in olive oil, salt, and pepper and place on a baking sheet lined with foil (or not, they are your dish pan hands). pop the potatoes in the oven for 20 minutes or until soft, but not browned.
meanwhile, fill your (clean) kitchen sink with water and place the kale in the water. move the kale around with your hands and then let it sit for about 5 minutes. any dirt that was clinging to the kale will drop to the bottom, so when you are pulling out the kale, try not to disturb the water too much.
bring a large pot of water to a boil and cook the pasta per the package instruction.
meanwhile, in a large pan over high heat, brown the sausage, and then remove from the pan. leave the fat in the pan and add in the onions and a pinch of salt. brown these slightly, letting them also render down. once they are cooked down add the kale. you will need to move the kale around to wilt it all over. it's not as bitter as collards, so it just needs to wilt and turn a vibrant green. you may need to add some oil to the pan while the kale is cooking, it will help it wilt. add the sausage back into the pan, and add the pepper flakes if you are using them. check the potatoes and if they are done add them to the pan as well. sprinkle in the leaves of the thyme (no need to chop them).
make a well in the center and add the dijon mustard and white wine and mix them together so that the mustard can be evenly dispersed. let the wine cook down and then add in the cream. mix this through and let it cook down slightly, and then grate in the parmesan cheese. add the pasta, mix together, and grate in more cheese. remove from heat and then top with more cheese. enjoy!
notes:
this pasta is dead simple and could be made with any number of ingredients, these are just the best to use in the dead of winter. kale is one of my favorite vegetables, and i love using it here and there when it's not expected. it's so good for you too, which just makes me feel justified in my choice. play around with your favorite seasonal vegetables though, and see what you come up with.
marylanders put old bay on almost everything. as a state, we feel that most food (crabs in particular) are only authentic if they have a heavy handed sprinkle of this regional spice mixture. when my brother was in the army, we had to ship tins of it to him so that he could sprinkle it on the food in the mess hall. in short, we take old bay very seriously around here.
though not as popular as say chili powder, old bay is growing in recognition, and is now widely available throughout the states. it is the key ingredient in this dish, and though you could make these potatoes with a different spice mixture, the old bay makes them really special. if you can get your hands on some, give these a try.
ingredients:
4 medium yukon gold potatoes
1 large sweet onion (i use vidalia or mayan sweets)
4 cloves of finely minced garlic
1/2 teaspoon of poultry seasoning
1-2 tablespoons of old bay seasoning
salt to taste
olive oil
2 tablespoons of butter
directions:
in a large heavy skillet heat about 2 tablespoons of olive oil over medium heat. chop the onions and potatoes into large chunks (about 1/4"). add the onions and the finely minced garlic to the pan. sprinkle some salt over and sweat until they are glassy. sprinkle over with some old bay, (about 1/2 a tablespoon to start) then add the potatoes. sprinkle in the poultry seasoning and cook on medium heat for about 20 to 25 minutes, stirring often.
once the potatoes have had a chance to soften, add about 1 more tablespoon of old bay to them, and add in the butter. once the butter has melted and the potatoes are coated in it, turn the heat up to medium high and brown the potatoes. stir these often, and once browned, top off with a little more old bay and serve with breakfast.
enjoy!
notes: these potatoes are really good and very versatile. we serve them with dinner sometimes, and they always seem to be a big hit. you can use pretty much any kind of potato you want, but the yukons are nice in this as they soften really easily. if you use something more firm you may need to increase the length of the first cooking step.
buffalo turkey burger ingredients:
1 pound ground turkey
1/2 large onion
1 cup bread crumbs
4 hamburger buns
2 tablespoons butter
3 teaspoons hot sauce
6 large squirts ketchup
bleu cheese or ranch dressing
salt and pepper
directions:
grate the onion into a large bowl and add the turkey, salt, and pepper. mix until combined, and then add the breadcrumbs (i actually used ground up cheez it's in this version because i had them on hand, and they worked just as well) until the mixture forms a 'loaf' in the bowl and pulls away from the sides. divide evenly and then form into 4 patties, set aside.
heat a large skillet or grill pan (or obviously, the grill) over medium high heat and add some olive oil to prevent sticking. you could get away with not adding it with beef, but turkey has a low fat content and that spells sticking disaster, so be sure not to skip this step. once the oil is heated, add the patties. cook for about 6 minutes on the first side and then turn and cook for about 8 minutes. you want the patties to be cooked through because it's poultry, so make sure the center isn't pink.
while the burgers are cooking, melt the butter in a small saucepan and then add the hot sauce. this should be to taste, but it's better to start with a smaller amount and then add as you need it. whisk the two together, and then add the ketchup (again, to taste) and when combined, set aside.
using tongs, dredge each burger in the hot sauce mixture and then place on a bun (i toast mine). add a squirt of either ranch or bleu cheese dressing, depending on your preferences, and then top with lettuce, tomato, onion, etc. serve with the oven fries (recipe follows) and carrot or celery sticks and more dressing for dipping. this is a good one for kids too, as long as you don't make it too spicy.
oven fries ingredients:
8 large yukon gold potatoes (or other good firm potato variety)
olive oil
salt and pepper
directions:
preheat the oven to 415 degrees. slice the potatoes in half lengthwise, then lay them flat, and slice them down the middle. you will now have four even pieces, slice again, on the diagonal to get three "wedges" out of each of the four pieces, making twelve fries from each potato. continue until all potatoes are cut, and then transfer them to a large rimmed baking sheet. drizzle the potatoes with olive oil, and top with salt and pepper. transfer to oven.
cook for about 25 to 30 minutes, then remove from the oven and flip the potatoes. one side should be golden brown. return to the oven and cook for another 25 to 30 minutes, then remove and top with more salt. enjoy!
notes:
anything can be added to the potatoes, we usually add old bay, a special seafood seasoning found in baltimore. the sky's the limit really, you can use just about anything.
lamb is my "desert island" meat. my "last meal" meat. you know, the one meat you'd eat for the rest of your life if you had to make a choice? well, that's lamb for me, i just love it. i grew up eating lamb and have always loved it. sometimes my mom served it with mint jelly, but not usually. we ate it roasted and grilled, always with lots of earthy spices to bring out the intense flavor and play up the gaminess that some people aren't used to. last year at my company christmas party, we were served lamb chops in a sweet sticky sauce that i coudln't get enough of. i asked the waitress what was in it and she brought me news from the chef - it was a guiness reduction sauce. i knew i needed to recreate the recipe, and i set to it straight away. i can safely pass on the recipe now, as my husband announced last night at dinner that he could "drink the sauce". these chops pair nicely with roasted garlic smashed potatoes and cinnamon roasted asparagus, so those recipes follow as well. the asparagus is a staple in our house, we have it prepared this way at least once a week. the potatoes are so good you'll want to eat them with your hands while they are still in the pan on the stove, and sometimes i do.
grilled lamb chops in a guiness reduction sauce
ingredients:
frenched lamb chops (you should have between 3 to 4 per person, but more is always welcome)
salt
olive oil
1 bottle of guiness
2 cups of brown sugar
fresh sprig of rosemary
equipment:
grill pan
directions:
in a small saucier or small pot, heat one bottle of guiness and the rosemary sprig until boiling. remove rosemary and add in the sugar and mix, using a wooden spoon to tame the froth that will appear as the beer boils down. keep this pan at a low boil to reduce, stirring often, until it it thickened slightly. remove from the heat and allow to cool slightly - this will continue the thickening process. set this to the side to be used after the lamb is cooked.
let the lamb chops come to room temperature. heat 2-3 tablespoons of olive oil on a grill pan on almost high heat - the idea is to sear the meat and let it come to medium rare after removed from the heat. separate the chops if they are in a rack, and then salt both sides of each chop. sear them on each side for about one minute to one and a half minutes. remove from the heat and set aside. if you would like to have medium or medium well chops, cook just a little longer, though, i encourage you to try them rare as the beauty of lamb is lost if it is overcooked. once the lamb has set for a few minutes, dip the meaty part of the chop into the sauce, plate them, then drizzle a little extra sauce over the top of each one. serve warm over the potatoes below.
notes:
these lamb chops are a real treat, they are both fancy and comforting at the same time, and are actually quite simple to make. serve them when you have a special guest to dinner and feel free to smile coyly when they ask how you made them.
roasted garlic smashed potatoes
ingredients:
large head of garlic
olive oil
salt
6-8 yukon gold potatoes
1/2 cup heavy cream
2-3 tablespoons butter
equipment:
potato masher
directions:
slice the top off of a head of garlic and drizzle the entire thing with olive oil then sprinkle with salt. wrap in a bit of foil and cook in the oven (i used my toaster oven because it uses less energy) at 350 degrees for about 35 to 40 minutes. set aside to cool.
clean, peel and slice the potatoes and put them into a large pot full of cold water. bring the pot to a boil and cook until the potatoes are fork tender. drain. in the pan the potatoes were cooked in, heat the butter over low heat until melted. remove each of the roasted garlic cloves from the skin, discarding the skin. heat the cloves of garlic for about 30 seconds in the butter, mashing slightly. add in the potatoes and about 1/2 of the cream and continue to mash. keep adding the cream until the potatoes are a nice creamy consistency, trying to equally distribute the garlic through the potatoes. serve and enjoy.
notes:
these are the ultimate mashed potatoes. they have chunks of garlic and potato running through them, and that texture makes them so "homemade". the garlic gets sweet and soft, and fully flavors the potatoes without overwhelming them. they aren't low fat, but you could substitute margarine and milk for the butter and cream if you are watching your diet. you can substitue other types of potatoes, i've used russet potatoes, red skin potatoes and sweet potatoes as well as the yukon golds.
cinnamon roasted asparagus
ingredients:
one bunch asparagus
2-3 tablespoons olive oil
salt
cinnamon
equipment:
sil pat
directions:
rinse the asparagus well and dry it. snap the ends off (you can cut them if you'd like, but if you hold the end and the middle of the asparagus, and snap, it will snap where the dry bit ends...perfect each and every time.) coat in a drizzle of olive oil, salt and a liberal sprinkling of cinnamon and evenly distribute on a sil pat lined roasting pan.
roast in the oven at 425 for about 15 minutes. serve right away to retain the crisp bite.
notes:
this asparagus goes with everything. the cinnamon brings out the natural sweetness of the vegetables, as does the roasting, but the salt balances it all out so that it stays fresh. you don't need to use the sil pat, but it cuts down on sticking and allows you to use less oil.
