Tag Archives: Potatoes

Crustless Ham, Potato & Spinach Quiche

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Adapted from Shannah Coe
My Suburban Kitchen
October 2017

A perfectly protein packed dish that can be served  any time of the day that you desire.  Serve for breakfast, brunch or even for  a light dinner with a mixed  greens side salad.  It is fast and easy to prepare and so delicious!

Serves 8 to 10

Ingredients:
8 ounces cooked ham, diced
6 eggs
1/2 cup heavy cream
1/4 teaspoon chili powder
1/4 teaspoon Madras curry powder
1/2 teaspoon cumin
1 package of commercially prepared refrigerated Southwestern shredded potatoes
1 cup shredded Gruyere cheese
1 cup chopped fresh spinach
1 small red bell pepper, seeded and diced
1 small red onion, diced
Salt, to taste
Ground black pepper, to taste

Directions:
Preheat oven to 375° F.  Lightly grease a 9- inch pie pan and line  with parchment paper.

In a large bowl, lightly beat eggs. Add in ham, cream chili powder, curry powder and cumin. Stir in potatoes and 3/4 cup cheese. Stir in spinach, bell pepper and onion. Season with salt and pepper. Pour into prepared pan. Top with remaining cheese.

Cover with foil and bake in the  preheated oven for 25 minutes. Increase heat to
400°F, remove foil and bake for an additional 10- 15 minutes or until the middle of  the quiche is set.

Cook’s Notes:
You can easily use Swiss cheese to replace the Gruyere and use kale in place of the spinach. Any type of commercially prepared shredded potatoes can also take the place of the Southwestern  seasoned version. The combination of the mild spices from the Southwestern potatoes give and extra punch of flavor to the fresh spinach used in this dish.

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Coconut Braised Chicken

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This perfectly braised fragrant chicken stew is a cultural transformation of Asian, Central and South American ingredients—coconut, Mexican chorizo, cilantro and lime.

Serves  4

Ingredients:
2 Tablespoons canola oil
3 whole chicken legs
3 chicken thighs
Kosher salt, to taste
Freshly ground black pepper, to taste
½ pound fresh Mexican chorizo, casings removed
1 medium onion, thinly sliced
1 Tablespoon minced peeled fresh ginger
1 garlic clove, minced
1 dried chile de árbol, finely crushed
3 cups unsweetened coconut milk
1 pound baking potatoes, peeled and cut into 2-inch pieces
1 Tablespoon unsalted butter
2 Tablespoons fresh lime juice, plus lime wedges for serving
Cilantro sprigs, for garnish

Directions:
Preheat the oven to 425° F.

In a large enameled cast-iron casserole or Dutch oven, heat the oil.

Season the chicken with salt and pepper.

Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate, and set aside.

Add the chorizo and onion to the casserole or Dutch oven and cook, stirring to break up the meat, until the onion is translucent, cooking for about 5 minutes.

Stir in the ginger, garlic and chile and cook until fragrant, cooking for about 1 minute.

Add the coconut milk, potatoes and chicken to the casserole or Dutch oven and bring to a simmer.

Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter. Taste and adjust the seasoning with salt.

To serve, spoon the braised chicken and potatoes into shallow bowls. Garnish with cilantro sprigs and serve with lime wedges.

Note:
This recipe was featured on the NBC TODAY Food Club webpage in November 2015.

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Thank you so much!

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Mushroom and Fontina Stuffed Roasted Potatoes

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Are you bored with you ordinary loaded baked potatoes. Why not dress them up with an elegant topping of  buttery mushrooms and a wonderful ooey gooey melted cheese? The perfect comfort food for a Meatless Monday!

Serves 4

Ingredients:
4  russet baking potatoes
5 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 1/4 pounds mixed mushrooms (i.e. maitake, oyster and enoki), cut into small pieces
Kosher salt, to taste
Ground black pepper, to taste
1 cup Italian Fontina cheese, shredded
Chopped parsley, for garnish

Directions:
Preheat the oven to 450°F.

Wash or potatoes  thoroughly with a stiff brush and cold running water. Pat dry with paper towels.

Using a fork, pierce the potatoes several times all over. This will allow the moisture to escape during cooking.

Place  the potatoes in a large  bowl and coat lightly with oil. Sprinkle with kosher salt.

Place the potatoes on a baking sheet, and bake the potatoes for about 1 hour, until tender or until  the skin feels crisp but flesh beneath feels soft.

Meanwhile, in a large skillet, melt 1 tablespoon of the butter in the olive oil. Cook the mushrooms over moderately high heat, stirring occasionally, until tender and golden, about 5 minutes. Season with salt and pepper, to taste.

Slice halfway down the length of each potato, then crack  each of the spuds open by squeezing the ends towards one another. It will pop right open. Be very careful; there will be some steam released. Spoon 1 tablespoon of butter and 2 tablespoons of cheese into each one. Season with salt. Top with the mushrooms and the remaining cheese. Bake for 3 minutes, until the cheese melts. Garnish with parsley and serve hot.

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Thank you so much!

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Caldo Verde

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Caldo verde is  Portuguese for “green broth” and it is also the name of a popular soup in Portuguese cuisine.

regiao_do_minhoCaldo verde originated from the Minho Province in northern Portugal. Today, it is a traditional national favorite that has spread across the nation and abroad, especially to places where a largef811abec93b161685b6126e87c91f216 community of Portuguese immigrants have settled such as Brazil, Massachusetts, New Jersey, and Rhode Island. References to the soup appear in several novels by Camilo Castelo Branco ( 1825-1890).

In Portugal, caldo verde is typically consumed during Portuguese celebrations, such as weddings, birthdays, and other popular celebrations such as  the St. John festival, in Braga or Porto. It is sometimes consumed before a main course meal or as a late supper.

The dark green cabbage traditionally used in this Portuguese  soup is not widely available beyond Portugal’s borders. Modern recipes have adapted for the soup to be made with tender kale, potatoes, and chouriço  or linguiça sausages. But given your geographical location and the availability of fresh produce,  collard greens can  be substituted for the kale. Other basic ingredients also include olive, salt and  garlic or onion may be added. In terms of serving, the soup is usually accompanied by  a crusty Portuguese broa de milho  for dipping and sopping up the delicious juices in your bowl.

Broa is a type of cornbread traditionally made in Portugal and Galicia. In Brazil,  it isbroa traditionally seasoned with fennel. Unlike the cornbread typical of the southern United States, broa is made from a mixture of cornmeal and wheat or rye flour, and is leavened with yeast rather than baking powder or baking soda. The name Broa comes from the Gothic word ‘brauth’ that means bread. This yeast bread has the rustic flavor and texture that suitably accompanies soups, especially caldo verde.

And one more thing, don’t forget the final flourish of olive oil. It will perfume the soup, making a perfectly delicious soup to serve on a  cold winter’s day.

Serves 6

Ingredients:
1/2  pound chorizo, linguiça or kielbasa sausages
3/4 pounds kale or collard greens
1/4 cup olive oil
2 large yellow onions, chopped
3 or 4  Yukon Gold potatoes, peeled and thinly sliced
3 or 4 garlic cloves, finely minced
6 to 7 cups water or chicken stock
Salt, to taste
Freshly ground pepper, to taste
Extra-virgin olive oil, for serving

Directions:
Bring a saucepan three-fourths full of water to a boil over high heat. Prick the sausages with a fork and add to the boiling water. Boil for about 5 minutes. Using tongs, transfer the sausages to a cutting board and, when cool enough to handle, slice them.  Note: You may discard the sausage-flavored water or reserve it for making the soup.

Rinse and drain the greens, then remove any tough stems. Working in batches, stack the leaves, roll up the stack like a cigar, and cut crosswise into very, very thin strips. Set aside.

In a large soup pot over medium heat, warm the olive oil. Add the onions and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Increase the heat to medium-high, add the potatoes and garlic and sauté, stirring often, until slightly softened, about 5 minutes. Add the water and salt, reduce the heat to low, cover and simmer until the potatoes are very soft, about 20 minutes.

Scoop out about 2 cups of the potatoes and mash well with a potato masher or fork. Return them to the pan, add the sliced sausages and simmer until the sausages are cooked through, about 5 minutes more. Add the greens, stir well and simmer, uncovered, stirring occasionally, for 3 to 5 minutes. Do not overcook; the greens should be bright green and slightly crunchy. Season with salt and pepper, to taste.

To serve, ladle the soup into warmed bowls and drizzle each serving evenly with extra-virgin olive oil.

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Poulet en Cocotte Bonne Femme

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2000px-Picardie_in_France.svgThis simple French country dish hails from the Picardy region of France. Picardy is a French region stretching north from the suburbs of Paris and vineyards of Champagne to the beaches of the Bay of Somme on the English Channel. Regional capital Amiens is a university city known for its Gothic cathedral, the floating gardens on its canals and Jules Verne’s former home, which is now a museum.

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The Picardy region definitely knows how to take the most of its landscapes; offering a hearty, varied food thanks to local crops. Markets in Picardy are really popular and attract the foodies from Paris who look for gourmet products like the pâté de canard (pâté en croute) from Amiens or the Flamiche leek pie. The delicious gâteau battu or the famous “chantilly” whipped cream is from the town of Chantilly.

Poulet en Cocotte Bonne Femme is loosely translated as Good Woman Chicken Casserole .It is basically  a casserole that features roasted chicken with bacon, onions,  and potatoes. Occasionally, mushroom and carrots can be added as a variation. This recipe is also suitable for either a whole chicken or chicken portions, but I opted to use Cornish Hens. For a special occasion, a dry white wine can be substituted for the chicken stock, or half wine, half stock could be used. Traditionally, this dish is served with Petits Pois a la Francaise.

This recipe is perfect for a Sunday dinner with the family.

Enjoy !

Serves 4 to 6

Ingredients:
1/2 pound bacon
4 Tablespoons butter
Three  1 ¼-pound Cornish Hens
15 to 25 peeled white pearl onions
1 to 1 1/2 pounds boiling potatoes
1/2 pound button mushrooms, sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
3 to  4 carrots, peeled and thinly sliced
1 cup chicken stock
1 bouquet garni (made with 4 parsley sprigs, 1/2 bay leaf, and 1/4 teaspoon thyme tied in washed cheesecloth)

 

Directions: 
Preheat an oven to 400 º F.

In a oven-proof casserole, saute the bacon for 2 to 3 minutes until browned. Transfer to a dish and set aside.

Add the mushrooms to the same casserole and saute the mushrooms for 2 to 3 minutes in 1 tablespoon of the butter until lightly browned. Transfer to a dish and set aside.

Rub olive oil on the outside of the hens and season with salt and pepper.Place the hens in a roasting pan and cover with foil and roast for 30 to 35 minutes.Remove the hens from the oven and pour the fat out of the pan into a measuring cup and set aside.

Reduce the oven at 350 º F.

In a separate saucepan add water and a pinch of salt and bring to a boil.Drop the onions into boiling, salted water and boil slowly for 5 minutes. Drain and set aside.

Next , peel the potatoes and cut them into uniform ovals about 2 inches long and 1 inch in diameter. Cover with cold water and bring to a boil. Drain immediately.

In the casserole, heat the remaining 3 tablespoons butter until foaming. Add the potatoes and roll them around over moderate heat for 2 minutes to evaporate their moisture; this will prevent them for sticking to the bottom of the casserole. Spread potatoes in the pan. Add the hens placing them breast side up in the casserole. Add some of the pan juices and pour in the stock and stir to blend .Add the bacon and onions on top of the potatoes and hens; add the bouquet garni and carrots. Baste all the ingredients with the butter and juices in the casserole, lay a piece of foil over the chicken, and cover the casserole.

Transfer the casserole to the oven and roast for an additional 3o to 35 minutes , basting the hens every and 10 minutes with butter until the juices run clear and the thickest part of the hens legs registers 165 to 170 degrees on an instant-read thermometer. If using mushrooms, add these 10 minutes before the end of cooking time.Baste once or twice with the juices.

Discard the bouquet garni and adjust the sauce for seasoning.Removed the hens from the casserole, cut into serving portions and arranged on a hot serving platter, surrounded by potatoes and sauteed vegetables

The sauce can either be poured over the chicken and the whole dish sprinkled with parsley, or the hens can be sprinkled with parsley and the sauce served separately on the side.

TODAY.com Parenting Team FC Contributor

Zuppa Toscana

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I love the Olive Garden’s Zuppa Toscana.

I loved it so much I decided only recently to make it home. This creamy concoction has Italian sausage, hearty potatoes and just a hint of heat with the crushed red pepper flakes. The ingredients are a perfect combination if there ever was one, not to mention the velvety-rich broth that warms us from the inside out. The ingredients list is budget-friendly and, while it tastes indulgent, there is also a hefty amount of leafy greens, making this soup one of the healthiest dishes out there.

 

 

Serves 4 to 6

Ingredients:
1 pound sweet Italian sausage
1 1/4 teaspoons crushed red pepper flakes
3 Yukon Gold potatoes, sliced into wedges then halved
2 cloves garlic, minced
1 large white onion, finely chopped
5 cups chicken broth
2 cups kale or Swiss chard or baby spinach, rinsed, tough stems removed, roughly chopped
1 cup heavy cream
Kosher salt, to taste
Ground black pepper, to taste
Grated Parmesan cheese, for garnish (optional)

Directions:
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Remove an drain on paper towels and set aside.

Leaving a few tablespoons of drippings with the sausage in the bottom of the Dutch oven, stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour the chicken broth into the Dutch oven over the onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving. Ladle into bowls and garnish with grated Parmesan cheese.

TODAY.com Parenting Team FC Contributor

Revuelto Gramajo

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At its most basic, this dish is a plate of scrambled eggs with ham, onions, and fried potatoes mixed together. Commonly served in cafes and bodegas all over Argentina, the  presentation varies widely. But that is merely a reference point.

There are many different stories about the  culinary origins of this dish. It truly is a ‘scrambled story‘, pun intended……

One version claims that its creator was Arturo Gramajo (1838–1914), a colonel who served in the Argentine military  and was later  appointed minister of war in 1877.Cao101.jpg

Legend has it that Colonel Gramajo  who was aide to General Julio A. Roca   and accompanied him for years during the late 1870s  in the  campaign to conquer the “desert”, or the Pampas. The colonel, a roly poly sort, was a bit of a gourmand, a bit of a dandy, and, apparently, a fairly accomplished cook.

There are three versions of his part of the legend. The first, and seemingly most common, is that prior to heading out into the battlefield, Colonel Gramajo had been accustomed to starting his days with a couple of fried eggs, a slab of ham, and some potatoes fried with onions – or at least that’s more or less what it amounted to. Sounds like a typical North American diner breakfast. Preparing all of the items in a tent, in inclement weather, became a bit of a chore, but being unwilling to give up his beloved morning platter, he simply fried up the onions and potatoes in a skillet, threw in some chopped up ham, and scrambled in a couple of eggs. Not as pretty, but the lack of technique certainly got the job done.

Version two of the story is quite similar, but asserts that the person who was accustomed to said breakfast was General Roca, who  was a food lover, became bored with standard military fare and so it was for his breakfast that this field ration was created by the Colonel.

And,  in version three, also involving Artemio, has it that this all happened post-war in 1880, when he was  billeted or ensconced at his “club”, El Club del Progreso where  the Rio Bamba a public restaurant was housed in the club. One day, a bit hungover, he wondered into a completely empty kitchen at the Rio Bamba, only to find that the cook had left some potatoes, ham, onion and eggs in the pantry. Perhaps he was feeling that  the detailed work of cooking the components ingredients separately was just too much to take on with a hang over. With these simple ingredients he decided to combine  them all  in his own special way; Mixing ham, shredded potatoes browned in a pan with very little oil and a pinch of butter and adding eggs to the preparation. Delighted with himself, Gramajo took his creation straight to the top by serving it to his boss, the twice-president-of-the-nation General Roca. The result, a egg tousled dish, which was christened scrambled Gramajo, by the owners of Rio Bamba.

 And, voila! the King of Argentinian minutas was born.

Now we move on to version four, which not only takes us to a different country, France but bringing in a different Gramajo, Arturo, a socialite, and some what of a playboy. This  Pasaje de la PiedadGramajo was born Arturo Gramajo Cardenas (1860-1934) and  was an Argentine lawyer  who served as a diplomat  in France and Great Britain and took over as mayor of the City of Buenos Aires during the last stage of the presidency of Victorino de la Plaza, from February 1915 to November 1916.Mayors of Buenos Aires have been hand-picked by the President, pending Senate approval, much like U.S.Supreme Court justices for most of Argentine history. Only in 1996 did porteños obtain the right to elect their top position.

Gramajo is credited with the idea of Pasaje de la Piedad, the passage of the Mercy , an architectural housing that created small u-shaped streets for carriages, just to satisfy the whims of his wife.The land on which the buildings and the passage rose were inheritance of his wife, Maria Adela Atucha Saraza (1833?-1885?), and she insisted on the project, which was under construction for a two decades between 1888 and 1900. And their spectacular mansion was also built in the area. Gramajo also had the role of President of the Commission that gathered funds for the erection of the Church of Our Lady of Mercy, facing  his property. The street, Pasaje de la Piedad is right off of the present day street Bartolome Mitre between Parana and Montevideo, and is addressed at 1525-1573 on that street. But I digress.

The story has it  that as a wealthy playboy who loved good living, Gramajo was stayingGramajo-Arturo-Doctor.jpg at the Hotel Ritz in Paris when he got a little peckish. However, it was late and the kitchen was closed and he  insisted on preparing his own breakfast, he looked over what was lying around, basically throwing together a scramble of whatever looked good sitting on the counter and created the revuelto Gramajo: scrambled eggs mixed with ham and fried matchstick potatoes. While it’s not impossible that a 20-something Arturo would have been cavorting about in Paris in the early 1880s he wasn’t yet a particularly well known figure in Argentine society, at the time. The dish became popular after his return to Buenos Aires. Given that the revuelto was all the rage in the late 1880s and early 1890s, and has continued to be a staple of local cuisine since, it just seems unlikely that something a young dandy threw together one morning in a Paris hotel after a night of carousing would become a dining hit back home within moments. Of course, even that story is up for debate. Some claim that Coronel Artemio Gramajo who served with General Roca decided to break the monotony of army fare and created the dish that bears his name. In the best of all possible worlds, it could have happened, but to me it makes more sense that the influence of military leaders like Roca and Artemio  Gramajo would have had that impact  on  Argentine cuisine upon their return from the military campaign.

Slide1.JPGAnd then there  is Francis Mallmann, author of Seven Fires,  who tells an origin tale that is close to his heart. He claims that the dish was was created by Arturito Gramajo,  another Gramajo and husband of the famous tango singer Elisita Gramajo. Mallmann’s grandmother, or Tata, told him that she was once courted by Gramajo all the way back in 1919.

But the time lines do not add up  here……………..hmmmm.

Romantic stories aside, which ever story  you believe will in, will   most likely be the one each foodie can relate to for him or herself. And in casting myself in the  “Doubting Thomas” role here,  one would have to question where  would General Roca and Colonel Gramajo get the eggs, potatoes and ham in the desert in the middle of war in the 1870s which would have been be so expensive to transport to the battlefield in that era. So there is a possibility that the the creator  of the Scramble was Arturito Gramajo,  another wealthy dandy of the 1930s and possibly the son of Arturo Gramajo, whose life came to abrupt end.   Arturito died from eating a poisonous mushroom that he had gathered in his field and had cooked for his friends. And since then, suspicions about his wife … sole heir to an immense fortune were never obviated or ruled out.

And  with most oral histories and in particular, culinary histories,  there is a kernel of truth,  but like a game of telephone, the myths are created and in all likelihood, we will probably never know, “the real story”.

As for the preparation, in the  early 20th Century a Scrambled  Gramajo was typically made ​​with thinly sliced ​​potatoes, ham (according to taste, raw or cooked),and onion. Many restaurants  chefs and home cooks alike, have made ​​more elaborate versions of this simple dish choosing to  add other ingredients to the base preparation, such as chicken,  turkey, green peas, bell peppers, garlic, olives, bacon, mushrooms, hearts of palm, avocado, seafood, or parsley. Sometimes, a little heavy cream is add to the eggs to ensure a velvety texture and creaminess to the dish.

But  the only true recipe contains scrambled eggs, ham, julienne potatoes  sprinkling of salt and pepper and nothing else. According to purists, if you add peas or anything else, you are already talking of the transformation of scrambled eggs that are not the real authentic  Gramajo.

Whether it was a colonel, a  mayor or playboy who created the Revuelto Gramajo, it’s one of the heartiest plates on traditional Argentine menus.

 

 

Serves 4

 Ingredients:

4 red potatoes, about 6 ounces each, scrubbed
1 medium onion, finely c hopped
Vegetable oil, for frying
3 Tablespoons unsalted butter
4 thin slices  air-dried ham , coarsely chopped, (jamón ibéricos, serrano or proscuitto)
4 large eggs
1 Tablespoon heavy cream
Ground black pepper to taste
Sliced scallions, for garnish

 

Directions:

Peel the potatoes. Using a mandoline or sharp knife, cut the potatoes into a fine julienne. Put the potatoes soak in cold water to eliminate starch, for 1 hour. Remove the potatoes from the water and pat dry with paper towels.

Heat the vegetable oil in a 12-inch cast-iron skillet or Dutch oven to 360°F. Add the potatoes, in batches if necessary, and cook for about 2 minutes, until golden. Remove with a slotted skimmer and drain on paper towels.

Heat 1 tablespoon of the butter in the same cast-iron skillet over medium heat. Add the ham and crisp for about 15 seconds. Remove to paper towels to drain.

In the same skillet, heat 1 tablespoons of butter and add the onions. Saute until translucent and remove for the skillet side aside on a clean plate.

Heat the remaining 1 tablespoon butter in  the same skillet over medium heat. In a medium bowl, lightly beat the eggs with the cream and pour them in. Add the potatoes, onions and ham and scramble—if necessary, lower the heat so that eggs do not brown. Use a wide spatula to to gently fold the ingredients into the eggs. Transfer to a serving dish. Sprinkle with salt and pepper and garnish with scallions and  serve immediately.

Beet Soup with Crispy Potato Croutons

 

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A gorgeous, healthy, and very tasty beet soup that is elegant, yet simple to make. Beets and sauteed onions and garlic simmer in vegetable stock before being finished with a swirl of coconut milk. Velvety smooth, impress your guests with this soup as a first course, as it t goes great with crusty bread and champagne.

Serves 4 to 6

Ingredients:
For the Potato Croutons:
2  /2 pounds potatoes, peeled and diced
1 teaspoon vinegar
2 Tablespoons olive oil
1 teaspoon dried thyme
Kosher salt, to taste
Ground black pepper, to taste

For the Beet Soup:
2 Tablespoons olive  oil
1 medium yellow onion, chopped
2 garlic cloves, minced
Kosher salt, to  taste
Ground black pepper, to taste
2½ pounds beets, peeled and coarsely chopped
6 cups vegetable stock
Juice of 1 lemon
One 13-ounce can of coconut milk
Chopped fresh dill, for garnish (optional)
Sliced scallions, for garnish (optional)

Directions:
For the Potato Croutons:
Preheat the oven to 400°F.

Place the potatoes in a large saucepan of water, add the vinegar and salt to taste and boil until very soft. Drain the potatoes, and return them to the saucepan. Holding the lid on tightly, shake the pan to fluff up the edges of the potatoes.

Transfer the potatoes to a baking tray, and toss in a generous amount of  olive oil. Spread them out into a single layer. Season with salt,black pepper thyme and toss to coat.

Roast the potatoes for about 25 minutes, then turn each piece of potato over. Return to the oven for  another 20 minutes, or until the potatoes are golden brown and crispy. Remove from the oven and set aside.

For the Beet Soup:
Put the oil in a large pot over medium heat. When the oil is shimmering, add the onion and garlic and season with salt and pepper. Cook, stirring frequently, until softened, 5 to 7 minutes. Add the beets and cook, stirring constantly, for 2 minutes, then add the stock.

Bring to a boil, then cover and reduce the heat so the mixture simmers gently. Cook until the vegetables are fully soft and tender, 35 to 40 minutes. Add the lemon juice  the coconut milk and purée with a blender.Blend until smooth – if you find th too thick at this point then add water until you reached your desired consistency.Taste and adjust the seasoning,with salt and pepper.

Place the soup into a saucepan and let it heat up to the perfect eating temperature.

To serve, pour the soup into bowls and sprinkle each bowl with the roast potato croutons.

Garnished with the  dill or scallions, if desired.

The soup can be served cold as well. Store leftover soup in an airtight container in the refrigerator for up to several days.

 

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TODAY.com Parenting Team FC Contributor

Sausage Stuffed Potato Skins

These potato skins are stuffed with savory  breakfast sausage and shredded cheddar cheese, ingredients that makes for the perfect finger food to serve at a football tailgate, a Super Bowl party, brunch, or for an any time snack.  To top them off, garnish with sour cream and chives.


Serves 4 to 6
 
Ingredients:

One 12-ounce  Pork Sausage Roll *
8  baby Yukon gold potatoes
4 Tablespoons canola oil, divided
2 Tablespoons  unsalted butter, melted
Kosher salt, to taste
Ground black pepper, to taste
1 1/2 cups cheddar cheese, shredded *
2 Tablespoons chives, diced
1/2 cup sour cream *

Directions:

Preheat the oven to 400˚F.

Prepare sausage according to package directions. Clean and dry potatoes. Rub skin of potatoes with 2 tablespoons canola oil. Place potatoes on rimmed baking sheet and bake 30-40 minutes or until potatoes are tender.

Remove the potatoes from pan and let cool. Cut potatoes in half lengthwise and scoop out insides, leaving thin layer of potato on the inside.

In small bowl, combine remaining canola oil and melted butter. Brush on inside and out of potatoes; sprinkle both sides with salt and pepper. Place potato halves on baking sheet and bake 5 to 7 minutes.

Using tongs, turn the potatoes over and continue baking until potatoes turn golden brown.

Remove potatoes from oven. Top inside of each skin with prepared sausage, sprinkle with cheddar cheese.

Return potato skins to oven and bake 3 to 4 minutes or until cheese is melted.

Top skins with chives and sour cream; serve warm.

*Cook’s Notes:
To make these stuffed potato skins a bit more healthy, substitute the pork sausage with 1 pound of turkey sausage links and remove the casings. Also substitute the cheese with shredded reduced-fat cheddar cheese. In the place of  the sour cream use a good quality Greek yogurt.

TODAY.com Parenting Team FC Contributor

Classic Potato Latkes

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Tori’s Kitchen, 2010

Schmaltz was used to make these traditional potato latkes. I like to use it because imparts an authentic flavor that you just  can’t get with using a vegetable-based oil.

So “What is schmaltz?” , you might ask……..

Briefly speaking , schmaltz (,cf9a8aa4d8372000843db7cc626acbd02d80ef96.jpegalso spelled  schmalz  or shmalz,) is rendered  chicken or goose fat that is used for frying or as a spread on bread in Central European cuisine, and in the United States, particularly identified with Ashkenazi Jewish cuisine. Schmaltz was the oil of choice for Eastern European Jewish immigrants to America in the late 1800’s. Back then, rendered goose fat was the most common form of schmaltz. In these modern times, chicken fat is used because it is much cheaper and easily accessible.

Schmaltz can be made from scratch at home, but it you are pressed for time, it is commercially prepared and is also widely available to kosher consumers. You can find it in the freezer section of most kosher markets. A favorite brand that I like to use is Empire Kosher Rendered Chicken Fat.

Makes  About 22-24 Latkes

Ingredients:
2 1/2 pounds  Yukon Gold potatoes
1 large white onion, shredded
3/4 cup matzo meal or bread crumbs
2 eggs, beaten
1 Tablespoon potato starch
1 1/4 teaspoon kosher salt, or more to taste
1/2 teaspoon ground black pepper
1/4 cup schmaltz

Special Equipment:
Hand grater or food processor with shredding disc attachment
Cheesecloth
Colander
Wire cooling or baking rack

Directions:
Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.

Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds).

Place grated potato into a bowl and immediately cover with cold water.Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).

Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.

Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.

Add the  potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.

In a skillet, add oil to reach a depth of 1/8 inch. Add 1/4 cup of schmaltz to the oil if you’d like, it will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the matzo meal,beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste.

Using a spoon,scoop up  about 3 tablespoons of the potato mixture and shape into a tightly compacted disk.Place the disk carefully into the hot oil.

Latkes can break apart at this point, they’re very delicate. The oil should sizzle, note that is the oil pops, it is too hot to fry the latkes.If the  oil  bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.Continue shaping the latkes.

Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy. Note: If your latkes aren’t holding together, stir more potato starch into the mixture, 2 teaspoons at a time, until the batter “holds”. You can also add another egg to the mixture and more matzo meal, if needed.

Remove the latkes from the skillet and place them on the wire cooling rack to drain.

Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream.

Cook’s Notes:
It is  recommended that the  latkes should be served  fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 4 hours or less before serving. After allowing the latkes to drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. Leave them at room temperature until ready to reheat. Place in a 375°F oven for about 10 minutes , until heated through, just prior to serving.

TODAY.com Parenting Team FC Contributor

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