Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Saturday, May 17, 2014
CLASSIC STUFFED POTATOES
I think almost everyone has their own version of stuffed baked potatoes, but for those who dont, I hope you will try this recipe. It is such a versatile dish that you can add just about any ingredient to this recipe to suite your tastes. My favorite version has crisp bacon, sauteed onions, broccoli, cheese, sour cream and butter. It is an excellent side dish for dinner guests because you can make these early in the day and then just heat them up while you are grilling the main course. Stuffed potatoes and a small salad also make a wonderful meal all by themselves.
3 large baking potatoes (1 pound each)
1/2 cup sliced green onions
1/2 cup of butter (divided)
1/2 cup light cream (or less)
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cheddar cheese shredded
3 slices bacon fried crisp and drained
1 cup broccoli chopped small
Wash and dry baking potatoes. Bake them (unwrapped) in a 375 degree oven for about one hour and 20 minutes or until easily pierced with a knife. Let the potatoes cool until you can handle them or use a oven glove to protect your hands. Cut potatoes in half, lengthwise; carefully scoop out pulp and put it into a mixing bowl (try not to tear the potato skins). Saute onions until they are tender and sweet in 1/4 cup butter then add them to the potato pulp. Saute the broccoli until tender and set aside.
Removed a few of the "prettier" broccoli florets to decorate the potato tops and set those aside. Mix the potato pulp, onions, remaining 1/4 cup butter, sour cream, cheese and seasonings until very well mixed. Whip in enough of the light cream to make a consistency like mashed potatoes(you may not need all of the cream). Stir in the crisp bacon and small broccoli pieces with a wooden spoon.
Fill potato skins with this mixture (mounding slightly) and top with a little extra cheddar, decorate with broccoli florets and drizzle with a little butter. Bake at 350 for 20 to 30 minutes or until heated through. Makes six half potatoes.
NOTE: If you make these earlier in the day, cover and refrigerate them. At dinner time, bake them at 350 for about 40 minutes.
NOTE: These potatoes are also excellent topped with beef stroganoff or Swedish meatballs.
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3 large baking potatoes (1 pound each)1/2 cup sliced green onions
1/2 cup of butter (divided)
1/2 cup light cream (or less)
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cheddar cheese shredded
3 slices bacon fried crisp and drained
1 cup broccoli chopped small
Wash and dry baking potatoes. Bake them (unwrapped) in a 375 degree oven for about one hour and 20 minutes or until easily pierced with a knife. Let the potatoes cool until you can handle them or use a oven glove to protect your hands. Cut potatoes in half, lengthwise; carefully scoop out pulp and put it into a mixing bowl (try not to tear the potato skins). Saute onions until they are tender and sweet in 1/4 cup butter then add them to the potato pulp. Saute the broccoli until tender and set aside.
Removed a few of the "prettier" broccoli florets to decorate the potato tops and set those aside. Mix the potato pulp, onions, remaining 1/4 cup butter, sour cream, cheese and seasonings until very well mixed. Whip in enough of the light cream to make a consistency like mashed potatoes(you may not need all of the cream). Stir in the crisp bacon and small broccoli pieces with a wooden spoon.
Fill potato skins with this mixture (mounding slightly) and top with a little extra cheddar, decorate with broccoli florets and drizzle with a little butter. Bake at 350 for 20 to 30 minutes or until heated through. Makes six half potatoes.
NOTE: If you make these earlier in the day, cover and refrigerate them. At dinner time, bake them at 350 for about 40 minutes.
NOTE: These potatoes are also excellent topped with beef stroganoff or Swedish meatballs.
Wednesday, April 23, 2014
Duck Fat Green Garlic Home fried Potatoes Skin for the Win
Im just guessing, but I bet theres some old French kitchen expression that roughly translates to, "Hey, it has crispy, fried duck skin crumbled over the top, how bad can it be?" This video recipe for duck fat homefries is perfect when you find yourself in possession of this highly coveted ingredient.
The recipe is the easy part, finding duck skin is a little more challenging. The easiest method of attainment is to know a duck hunter. They can hook you up faster than you can say, "Nice Elmer Fudd hat." If thats not an option, try and make friends with line cooks who work at restaurants that serve duck. They can make it happen, and it will probably only cost you a couple draft beers.
Finally, you can go to a butcher that sells whole ducks, and have him break one down for you. Tell them youd like two nicely trimmed breasts, two leg quarters, and all the excess skin from the rest of the carcass. They will smile knowingly, and say no problem (for extra credit, ask for the bones, which you can roast and make a killer stock).
Once you have your precious skin, the recipe is a breeze. If you can find green garlic, its very nice in this, but regular onions, leeks, shallots, scallions, etc. are a fine substitute. These potatoes would sure make a memorable side dish to a seared, sous vide duck breast, or how about as a plate-mate to a creamy goat cheese omelet? By the way, Im much hungrier now than I was when I started this post. Enjoy!
Ingredients:
1 cup duck skin and fat trimmings
1 cup duck skin and fat trimmings
4 small russet potatoes
salt and fresh ground black pepper to taste
1 cup chopped green garlic (light parts)
View the complete recipe
View the complete recipe
Saturday, March 29, 2014
Oven Roasted Chicken and Potatoes
Yum, Yum, Yum! This chicken was so tasty and the sauce was perfect for dipping bread in. There isnt much of a recipe for this. Once again, I just threw in what I had and it turned out perfect! I bought a whole chicken cut up and split it up so that we would have two meals. I dont like the taste of reheated chicken so I didnt want leftovers. I made this for two but you can use as much chicken as you want just increase the amount of liquid if you want some juice (which I highly recommend!) I left some of the skin on the chicken because I didnt want it to get try but you can do this without the skin if you like.
Ingredients:
1 chicken breast, (all pieces have bone in & trimmed of extra skin and all fat)
2 chicken legs
2 chicken thighs
a couple of sprigs fresh oregano (you can use dried, I just threw it in)
a few shakes of dried italian seasoning
Mrs. Dash Table Blend
salt and pepper
dry white wine
chicken broth
1 large sweet potato, cut into large pieces
handful of baby carrots
4 -6 yukon gold potatoes, cut into large pieces
1 onion, cut into large pieces
handful of chopped leeks (threw them in only because I had them)
8-10 cloves garlic cloves in peel
extra virgin olive oil
Directions:
Preheat oven to 350 degrees.
Season skin side of chicken with salt, pepper and Mrs. Dash. Heat a large oven safe frying pan, drizzle in some oil and place chicken in the pan skin side down. Dont touch it. Leave it there for about 5 minutes or until chicken starts to brown. Meanwhile, add in garlic, and potatoes, carrots and onions around the chicken. Season them with salt, pepper, and Mrs. Dash. Turn chicken and potatoes and season the second side. When chicken is browned turn over again and add wine ane chicken broth. Add enough so that the liquid is about halfway up the chicken. Reduce heat and allow to simmer for about 5 minutes until some of the liquid is reduced. Add pan to hot oven and cook for about 40 minutes or until juices run clear. Cooking time depends on how big your chicken pieces are and how much chicken you have.
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