Day Recipe Food Community

June 26, 2009

Indian-Spiced Potato Salad Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 11:58 pm

Chopped fresh ginger and cilantro give an exotic edge to the classic summer side dish.

Makes 8 servings.

INGREDIENTS

  • 3 1/2pounds yukon gold potatoes
    1cup chopped shallots (about 3)
  • 3/4cup mayonnaise
  • 1/4cup chopped peeled fresh ginger
  • 2tablespoons fresh lemon juice
  • 2cups (packed) chopped cilantro leaves and tender stems, divided

DIRECTIONS Bring large pot of salted water to boil; add potatoes. Cook until potatoes are tender when pierced with knife, about 25 minutes. Cover and refrigerate until very cold, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)

Puree shallots, mayonnaise, ginger, and lemon juice in processor. Transfer to small bowl. Stir in 1 1/2 cups cilantro. Season to taste with salt and pepper.

Peel potatoes; cut into 1/2-inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Garnish with remaining cilantro and serve.

  • Share/Bookmark

June 23, 2009

Potato Silk with Truffle Oil Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:20 pm

Extra milk makes these potatoes silky-smooth, and truffle oil adds luxurious flavor.

Makes 2 servings.

INGREDIENTS

  • 14ounces (about 2 medium) yukon gold potatoes, peeled, cut into1/2-inch pieces
  • 1cup whole milk2tablespoons (1/4 stick) butter, room temperature
  • 1/2teaspoon white truffle oil*
  • ground white pepper

DIRECTIONS Cook potatoes in medium saucepan of salted boiling water until tender, about 15 minutes. Drain; return to saucepan. Mash until smooth; transfer to processor. Bring milk to simmer in heavy small saucepan.

Add hot milk, butter, and truffle oil to potatoes; blend until smooth. Season with salt and white pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium-low heat to rewarm.)

*Available at Italian markets, specialty foods stores, and some supermarkets.

  • Share/Bookmark

June 15, 2009

Spiced Sweet-Potato Cake with Brown Sugar Icing Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 10:32 am

Makes 12 servings.

INGREDIENTS

  • cake
  • 48-ounce red-skinned sweet potatoes (yams)nonstick vegetable oil spray
  • 23/4cups all purpose flour
  • 2teaspoons ground cinnamon
  • 1 1/4teaspoons ground ginger
  • 1teaspoon baking powder
  • 1teaspoon baking soda
  • 1/2teaspoon salt
  • 2cups sugar
  • 1cup vegetable oil
  • 4large eggs
  • 1teaspoon vanilla extracticing
  • 1cup powdered sugar
  • 3/4cup (packed) dark brown sugar
  • 1/2cup whipping cream
  • 1/4cup (1/2 stick) unsalted butter
  • 1/4teaspoon vanilla extract

DIRECTIONS For cake:Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes.


Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan.Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.


For icing: Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)

  • Share/Bookmark

June 13, 2009

Pesto Potato Salad with Green Beans Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 5:49 pm

Yukon Gold potatoes cut into one-inch pieces can be substituted.

Makes 10 servings.

INGREDIENTS

  • 4pounds 1-inch-diameter dutch yellow potatoes, halved lengthwise
  • 1pound green beans, trimmed, cut into 1-inch pieces
  • 1cup purchased pesto
  • 1/4cup chopped green onions
  • 4tablespoons white balsamic vinegar

DIRECTIONS Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.

  • Share/Bookmark

June 9, 2009

Sweet Potato Ravioli with Brown Butter Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 11:45 am

Debbie Daly of Morris Township, New Jersey, writes: “When my husband and I visit my brother in Madison, Connecticut, we frequently dine at a spot called Perfect Parties. The last time I was there, I enjoyed sweet potato ravioli with brown butter sauce served over spinach. I would love to make it at home.”

Serve the ravioli atop a bed of wilted spinach, if desired, to soak up every bit of the flavorful brown butter sauce.

Makes 6 servings.

INGREDIENTS

  • sweet potato ravioli
  • 1 1/2pounds red-skinned sweet potatoes (yams)
  • 2tablespoons (packed) golden brown sugar
  • 1/4teaspoon ground nutmeg48square wonton wrappers
  • 2large egg whites, beaten until foamybrown butter sauce
  • 3/4cup (1 1/2 sticks) butter
  • 1 1/2tablespoons balsamic vinegar
  • 1 1/2tablespoons chopped fresh thymechopped toasted pecans (optional)

DIRECTIONS For sweet potato ravioli:
Pierce potatoes all over with fork. Cook potatoes in microwave on high until soft throughout, about 6 minutes per side. Cool slightly. Cut potatoes in half; scoop 2 packed cups potato flesh into large bowl. Mix in brown sugar and nutmeg. Season sweet potato filling with salt and pepper.

Line large baking sheet with plastic wrap. Place 1 wonton wrapper on work surface. Using pastry brush, lightly brush wrapper with beaten egg whites. Place 1 tablespoon sweet potato filling in center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made up to 4 hours ahead. Cover and refrigerate.)

For brown butter sauce:
Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Carefully mix in vinegar and thyme.

Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, carefully transfer ravioli to hot butter sauce; spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with pecans, if desired; serve immediately.

  • Share/Bookmark

June 1, 2009

French-American Potato Salad Recipe

Filed under: Recipes — Tags: , , , — Anna @ 7:26 pm

Makes 10 to 12 servings.

INGREDIENTS

  • 3 tablespoons best quality red wine vinegar
  • fine sea salt
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 2 pounds new potatoes
  • 1 small red onion, very thinly sliced
  • 3/4 of a cup of cornichons (tiny french pickles), cut in thin
    rounds
  • 1 bunch radishes, cut in small rounds
  • 1/4 cup capers
  • 4 large, hard-cooked eggs, diced

DIRECTIONS 1.In a large bowl, whisk together the red wine and salt, then whisk in
the olive oil. Add the garlic and whisk.

2.Steam the potatoes until they are tender through, about 20 minutes.
Remove them from the steamer and when they are cool enough to handle, peel
them and cut them into thick rounds.Transfer them to the vinaigrette,
toss, and let sit until the potatoes are cool through.

3.Add the remaining ingredients and toss. Season to taste with salt and
pepper, and toss again. Let sit for at least two hours before serving.

  • Share/Bookmark

May 29, 2009

Cod, Potato, and Fennel Casserole Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 4:02 am

Active time: 15 min Start to finish: 1 hr

Make 6 servings.

INGREDIENTS

  • 2medium fennel bulbs (sometimes called anise; 1 1/2 lb total), stalks cut off and discarded, and fronds reserved for garnish if desired
  • 1 1/2lb large boiling potatoes
  • 3large garlic cloves, minced
  • 1teaspoon salt
  • 1/4teaspoon black pepper
  • 6tablespoons extra-virgin olive oil
  • 2lb skinless cod fillet (1 inch thick), cut into 6 portionsgarnish:chopped fennel fronds or fresh flat-leaf parsley
  • accompaniment:lemon wedges
  • special equipment:a japanese benriner* or other adjustable-blade slicer; a 3-quart shallow baking dish (2 inches deep)

DIRECTIONS Preheat oven to 400°F.

Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.

Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.

Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.

* Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).

  • Share/Bookmark

May 28, 2009

Salt and Pepper Potato Chips Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 10:39 pm

Active time: 15 min Start to finish: 50 min

Makes about 12 dozen chips.

INGREDIENTS

  • 1/4cup olive oil
  • 2large baking potatoes (1 lb total), scrubbed
  • 3/4teaspoon coarse salt
  • 1teaspoon coarsely ground black pepperspecial equipment:a japanese benriner or other adjustable-blade slicer

DIRECTIONS Preheat oven to 375°F.

Brush 2 large shallow (1-inch-deep) baking pans generously with some olive oil. Cut 1 potato crosswise into 1/16-inch-thick slices with Benriner and immediately arrange in 1 layer on baking sheets. Lightly brush slices with more oil and sprinkle with half of coarse salt and pepper.

Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 20 minutes (check frequently after 10 minutes), and transfer as cooked with a metal spatula to a rack to cool. Make more chips with remaining potato in same manner.

Cooks’ note:
• Chips can be made 3 days ahead and kept in an airtight container at room temperature.

  • Share/Bookmark

Mashed Potato Cakes with Green Onions and Sesame Seeds Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 9:02 pm

The moist interior and crisp crust call out for a main course of roast chicken or fish with pan juices.

Makes 4 side-dish servings.

INGREDIENTS

  • 1 1/2pounds russet potatoes (about 3 medium), unpeeled, scrubbed
  • 1/2cup thinly sliced green onions
  • 1/4cup plus 2 tablespoons chopped fresh cilantro
  • 2garlic cloves, minced
  • 2teaspoons minced peeled fresh ginger
  • 3/4teaspoon salt
  • 1/4teaspoon ground black pepper
  • 1large egg4teaspoons plus 1 tablespoon oriental sesame oil
  • 3tablespoons sesame seeds
  • 1tablespoon canola oil

DIRECTIONS Cook potatoes in large saucepan of boiling salted water until tender when pierced with knife, about 40 minutes. Drain. Cool slightly. Peel potatoes. Cut potatoes into large chunks and place in medium bowl. Add 1/2 cup green onions, 1/4 cup cilantro, 2 garlic cloves, 2 teaspoons ginger, 3/4 teaspoon salt, and 1/4 teaspoon pepper; mash potatoes until well blended. Mix in egg. Form potato mixture into eight 2 3/4-inch-diameter patties, each about 3/4 inch thick. Place potato cakes on platter. (Cakes can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.)

Drizzle 1/2 teaspoon oriental sesame oil over both sides of each potato cake. Sprinkle both sides of potato cakes with sesame seeds. Heat canola oil and remaining 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Working in 2 batches, add potato cakes to skillet and cook until golden brown, about 3 minutes per side.

Divide potato cakes among 4 plates. Sprinkle with remaining 2 tablespoonscilantro and serve.

  • Share/Bookmark

Potato Gnocchi with Chicken Livers and Pancetta Recipe

Filed under: Recipes — Tags: , , , — Anna @ 3:26 pm

From Daniel Boulud and Alex Lee, the former executive chef at Daniel in New York.

Makes 4 servings.

INGREDIENTS

  • gnocchi
  • 11-pound russet potato
  • 1/2cup plus 2 tablespoons all purpose flour
  • 1large egg
  • 1teaspoon freshly grated parmesan cheese
  • 1teaspoon extra-virgin olive oil
  • 1/2teaspoon grated lemon peel
  • 1/2teaspoon salt
  • 1/4teaspoon ground black peppersauce
  • 1/2cup water
  • 1/2ounce dried porcini mushrooms*
  • 4tablespoons (1/2 stick) butter
  • 2cups sliced crimini mushrooms (about 4 ounces)
  • 1 1/2cups low-salt chicken broth
  • 4teaspoons sherry wine vinegar2ounces sliced pancetta,** chopped
  • 1/2cup finely chopped shallots
  • 1tablespoon minced fresh italian parsley
  • 1teaspoon minced fresh sage
  • 1teaspoon minced fresh rosemary
  • 5ounces chicken livers, coarsely chopped

DIRECTIONS For gnocchi:
Preheat oven to 450°F. Pierce potato in several places with fork. Bake until tender, about 1 hour. Let stand until just cool enough to handle, about 15 minutes. Peel potato. Press potato through ricer or food mill or mash in large bowl. Add flour, egg, Parmesan cheese, olive oil, lemon peel, salt, and pepper and stir just until blended. Turn dough out onto lightly floured surface; divide into 8 pieces. Roll 1 dough piece between hands and surface to 15-inch-long rope. Cut into 1/2-inch pieces. Place gnocchi on lightly floured baking sheet. Repeat with remaining dough. (Can be made 6 hours ahead. Cover and chill.)

For sauce:
Bring 1/2 cup water to boil in small saucepan. Remove from heat. Add porcini; let soak until soft, about 20 minutes. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add crimini mushrooms; sauté until soft, about 5 minutes. Add porcini mushrooms and their soaking liquid, leaving behind any sediment in bowl. Cook until almost all liquid evaporates, about 1 minute. Add broth and vinegar. Reduce heat to medium; simmer until reduced to 1 cup liquid, about 4 minutes. Whisk in 3 tablespoons butter.

Heat heavy large skillet over medium heat. Add pancetta; sauté until pancetta is crisp, about 2 minutes. Add shallots, parsley, sage, and rosemary. Sauté until shallots are soft, about 5 minutes. Add liver and sauté just until cooked through, about 5 minutes. Add mushroom mixture. Season sauce to taste with salt and pepper.

Meanwhile, bring large pot of salted water to boil. Add gnocchi and cook until rising to surface, about 2 minutes. Continue cooking 1 minute longer. Drain. Divide gnocchi among 4 plates. Spoon sauce over and serve.

*Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
**Pancetta, Italian bacon cured in salt, is available at Italian markets, some specialty foods stores, and some supermarkets.

  • Share/Bookmark
Older Posts »

Powered by WordPress