Day Recipe Food Community

June 30, 2009

Warm Smashed Potatoes with Mustard Seed and Caper Vinaigrette Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 4:22 am

Active time: 20 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

  • 2 1/2lb medium yellow-fleshed potatoes such as yukon gold
  • 1tablespoon whole-grain or coarse-grained mustard
  • 1tablespoon white-wine vinegar
  • 2teaspoons finely chopped drained bottled capers
  • 1/2teaspoon salt
  • 1/2teaspoon black pepper
  • 3tablespoons finely chopped shallot (1 large)
  • 1/2cup extra-virgin olive oil
  • 1/3cup chopped fresh flat-leaf parsley

DIRECTIONS Peel and quarter potatoes, then cover with salted cold water by 2 inches in a 5-quart pot and simmer, covered, until just tender, 20 to 25 minutes.

While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified.

Drain potatoes in a colander and cool slightly. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley. Serve potatoes warm.

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June 29, 2009

Whipped Potatoes with Herbs Recipe

Filed under: Recipes — Tags: , , , — Anna @ 6:44 pm

Makes 4 cups.

INGREDIENTS

  • 1 1/2pounds russet potatoes, peeled, quartered
  • 5garlic cloves1/2cup (1 stick) butter, room temperature, cut into pieces
  • 1/2cup chopped mixed fresh herbs (such as basil, parsley, and chives)

DIRECTIONS Cook potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot.

Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy. Stir in herbs. Season with salt and pepper; serve.

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June 28, 2009

Creamed Mashed Potatoes with Spinach Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:18 pm

Active time: 15 min Start to finish: 40 min

Makes 4 servings.

INGREDIENTS

  • 2lb boiling potatoes (preferably yukon gold)
  • 1/2cup heavy cream
  • 3tablespoons unsalted butter
  • 1teaspoon salt
  • 1/2teaspoon black pepper
  • 4oz baby spinach (6 cups)

DIRECTIONS Cover potatoes with salted cold water by 1 inchin a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.

While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.

Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.

Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediately.

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June 23, 2009

Roasted Potatoes with Crimini and Porcini Mushrooms Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 9:04 pm

The combination of dried porcini and fresh crimini mushrooms gives this dish an intensely earthy flavor.

Makes 6 servings.

INGREDIENTS

  • nonstick vegetable oil spray
  • 2 1/2pounds small red-skinned potatoes, unpeeled, cut into 1 1/2-inch wedges
  • 5tablespoons extra-virgin olive oil
  • 1pound crimini mushrooms, halved if large1/2ounce dried porcini mushrooms,* ground to powder in blender
  • 3tablespoons chopped fresh italian parsley

DIRECTIONS Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine potatoes and 2 tablespoons oil in large bowl; toss to coat. Transfer potatoes to prepared sheet. Roast until tender and brown, stirring occasionally, about 45 minutes.

Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add crimini mushrooms; sauté until brown and tender, about 12 minutes. (Potatoes and mushrooms can be made 2 hours ahead. Let stand separately at room temperature.)

Add potatoes and remaining 1 tablespoon oil to skillet with mushrooms. Sauté over medium-high heat until potatoes are crisp and heated through, about 6 minutes. Season to taste with salt and pepper. Sprinkle with porcini mushroom powder; toss to coat. Transfer to bowl, sprinkle with parsley, and serve.

*Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

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June 18, 2009

Potatoes Roasted in Warm Ashes Recipe

Filed under: Recipes — Tags: , , , — Anna @ 4:49 pm

About 8 servings.

INGREDIENTS

  • 24 small (2 ounce or so) yukon gold potatoes, scrubbed
  • 6 to 8 ounces fresh foie gras, cut in 24 thin slices and chilled
  • fleur de sel
  • freshly ground white, black, and rose peppercorns

DIRECTIONS 1.Build a large fire in a fireplace or barbecue using wood, not charcoal
briquets. Do not start the fire with fire starter, either, or there will be
a residue of petroleum flavor in the ashes.

2. When the fire has generated a deep layer of warm embers, carefully move away
the logs and bury the potatoes in the ashes.If they aren’t completely
buried it doesn’t matter, but you’ll need to rotate them once so they roast
evenly.Roast them until they are tender through, which will take about 20
minutes.

3.Remove the foie gras from the refrigerator about 8 minutes before you
remove the potatoes from the fire so it loses its chill but doesn’t soften
too much.

4.Remove and brush the ashes from the potatoes. Slit them down the center
with a sharp knife, and push the ends towards the center to open up the
potato. Insert a slice of foie gras into the potato and either season it
with the salt and peppers, or leave that for your guests to do.Eat
immediately!

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June 13, 2009

Twice-Baked Potatoes with Goat Cheese and Chives Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 12:48 pm

Piping the filling into the potato shells with a pastry bag makes an attractive presentation. You can also just spoon in the filling and crosshatch the top with the tines of a fork.

Makes 8 servings.

INGREDIENTS

  • 1 1/2teaspoons vegetable oil
  • 86-ounce russet potatoes, scrubbed
  • 5 1/2ounces soft fresh goat cheese (such as montrachet), crumbled
  • 3/4cup half and half
  • 3tablespoons unsalted butter
  • 3tablespoons chopped fresh chives

DIRECTIONS Position rack in center of oven; preheat to 375°F. Rub oil over potatoes. Pierce in several spots with fork. Place directly on oven rack; bake until very tender, about 45 minutes. Transfer to rack; cool 10 minutes. Using oven mitts, grasp 1 potato in hand. Using serrated knife, cut off top 1/4 of potato. Using spoon, scoop out potato, leaving 1/2-inch-thick shell; transfer potato flesh to large bowl. Repeat with remaining potatoes. Mash potatoes until smooth. Mix in cheese, then half and half, butter, and chives. Season with salt and pepper.

Spoon about 3/4 of potato mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large star tip. Pipe filling atop potatoes. Place potatoes on baking sheet. (Can be made 1 day ahead. Cover loosely with plastic wrap and refrigerate.)

Position rack in center of oven and preheat to 375°F. Bake potatoes until filling is heated through and tops brown, about 20 minutes.

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June 11, 2009

Omelets with Potatoes, Bacon, and Fresh Chives Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 2:09 pm

Bacon, eggs, and potatoes all in one dish, plus the mild oniony flavor of chives. Elegant for breakfast, brunch, or supper.

Makes 2 servings.

INGREDIENTS

  • 1/2pound small boiling potatoes6large eggs
  • 1/3cup plus 1 tablespoon chopped fresh chives
  • 1teaspoon salt
  • 3/4teaspoon ground black pepper
  • 4bacon slices, coarsely chopped
  • butter (optional)

DIRECTIONS Cook potatoes in pot of boiling salted water until tender, about 30 minutes. Drain. Cool slightly. Peel, halve, and thinly slice potatoes.

Whisk eggs, 1/3 cup chives, salt, and pepper in bowl. Cook bacon in 10-inch nonstick skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Reserve 1 tablespoon drippings in skillet; pour remainder into cup. Return skillet to medium heat. Add half of egg mixture; stir with back of fork until edges begin to set. Cook without stirring until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes. Spoon half of potatoes and bacon down center of omelet. Fold both sides of omelet over filling; slide out onto plate. Repeat with remaining egg mixture, potatoes, and bacon, adding more bacon drippings or butter to skillet if necessary. Garnish omelets with 1 tablespoon chives.

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Roasted Sweet Potatoes Topped with Curried Yogurt Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 4:06 am

Make these up to two days ahead and serve them cold or at room temperature.

Makes 4 servings.

INGREDIENTS

  • nonstick vegetable oil spray
  • 28-ounce red-skinned sweet potatoes (yams), halved lengthwise
  • 1teaspoon extra-virgin olive oil1teaspoon curry powder
  • 1cup plain nonfat yogurt
  • 1plum tomato, seeded, chopped
  • 2tablespoons chopped fresh cilantro
  • 2green onions, chopped

DIRECTIONS Preheat oven to 400°F. Spray small baking sheet with nonstick spray. Drizzle cut sides of sweet potatoes with 1 teaspoon olive oil. Place potatoes, cut side down, on prepared sheet. Roast until tender and brown, about 30 minutes. Cool to room temperature.

Stir curry powder in small skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Mix nonfat yogurt, tomato, fresh cilantro, and curry powder in small bowl. Season to taste with salt and pepper. (Roasted sweet potatoes and yogurt topping can be prepared 2 days ahead. Cover separately and refrigerate.) Serve sweet potatoes cold or at room temperature topped with chilled yogurt topping and chopped green onions.

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June 7, 2009

Fennel-Scented Mashed Potatoes Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 5:10 pm

Both fresh fennel and fennel seeds flavor this creamy mash of Yukon Golds. It can be made eight hours ahead and rewarmed.

Makes 6 servings.

INGREDIENTS

  • 4medium-size fresh fennel bulbs (about 2 pounds), trimmed, cored, bulbs coarsely chopped, fronds chopped and reserved
  • 2pounds yukon gold potatoes, peeled, cut into 1-inch pieces1/2cup (or more) half and half
  • 2teaspoons fennel seeds, crushed in resealable plastic bag with meat mallet
  • 1 1/2teaspoons dried tarragon2tablespoons (1/4 stick) butter

DIRECTIONS Bring large pot of salted water to boil. Add fennel bulbs; cook until slightly softened, about 5 minutes. Add potatoes and boil gently until fennel and potatoes are very tender, about 25 minutes.

Meanwhile, combine 1/2 cup half and half, fennel seeds, and tarragon in small saucepan; bring to simmer. Remove from heat; cover to keep warm.

Drain potato mixture; return to pot. Stir over medium heat until any excess liquid evaporates, about 2 minutes. Add hot half and half mixture and butter and mash until vegetables are almost smooth (small fennel bits may still remain). Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill.Rewarm covered with plastic wrap in microwave, stirring occasionally and thinning with more half and half, if desired.)

Transfer mashed potato mixture to bowl. Sprinkle with reserved chopped fennel fronds and serve.

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May 23, 2009

Grilled Sweet Potatoes with Lime Cilantro Vinaigrette Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 1:34 am

Active time: 20 min Start to finish: 1 hr

Makes 16 servings.

INGREDIENTS

  • 4lb sweet potatoes (8; preferably long)
  • 1/4cup fresh lime juice
  • 1 1/2teaspoons kosher salt
  • 1/4teaspoon black pepper
  • 1/2cup olive oil
  • 1/4cup chopped fresh cilantro

DIRECTIONS Cover potatoes with cold salted waterin a large pot, then bring to a boil. Simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes, then transfer to a large bowl of cold water to stop cooking. Drain well. When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise.

Prepare grill for cooking.

Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.

When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill potatoes in 2 or 3 batches on lightly oiled grill rack (over coals if using a charcoal grill), uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total.

Serve potatoes warm or at room temperature, drizzled with vinaigrette.

Cooks’ notes:
• Potatoes can be boiled and peeled 1 day ahead and chilled, covered.
• Vinaigrette can be made 2 hours ahead and kept at room temperature.
• If you aren’t able to grill, potatoes can be cooked in a well-seasoned ridged grill pan over moderately high heat, turning, until grill marks appear, 3 to 6 minutes total.

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