Potatoes
Perfect French Fries
Golden on the outside, soft and fluffy on the inside. Even food snobs who shun McDonald’s have to admit that they serve the mother of all French fries. Ray Kroc, one of the chain’s founders wrote in his autobiography that the fry was “almost sacrosanct for me. Its preparation a ritual to be followed religiously.” […]
Continue ReadingFried Smashed Potatoes with Lemons
I over heard my daughter, Zoe, watching Giada De Laurentiis – Giada at Home. The episode was called When Life Gives you Lemons. It turns out our lemon tree is full to capacity with lemons! Fried Smashed Potatoes with Lemons Serves 4 Potatoes: 2 lbs baby or fingerling potatoes 1/4 cup olive oil, plus extra […]
Continue ReadingRoasted Asiago Cheese Potatoes
Oh, so cheesy! How can you go wrong with cheesy roasted potatoes? Asiago is an Italian cow’s milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly “Mouthfeel” texture for the aged cheese (Asiago d’allevo) of which the is reminiscent of Parmesan. The aged cheese is often grated in salads, soups, Pasta, and sauces while […]
Continue ReadingMashed Potato Patties
Leftover mash One of my favorite things to do with leftover mashed potatoes is to make them into patties. My mother used to make these. You can add Parmesan cheese to the bread crumbs, herbs, spices, etc. Mashed Potato Patties Serves 4 2 cups mashed potatoes, cooked and chilled 1 egg, beaten ½ cup bread […]
Continue ReadingTeeny Tiny Potatoes
I love buying the Teeny Tiny Potatoes potatoes at Trader Joe’s (you can also find these is some supermarkets for all you Trader Joeless people out there!). I roast them with some olive oil, sea salt and rosemary. The nice thing is that they don’t take long to cook. Preheat oven to 425º Put in […]
Continue ReadingIrish Nachos
I’ve been living under the Blarney Stone…. I’ve been living under the Blarney Stone, because I have never heard of this recipe! Irish Nachos is associated with Ireland in name only but was invented in one of the Emerald Isle’s colonies, Chicago, Illinois at a pub called McGee’s at 950 West Webster Street. Instead of […]
Continue ReadingBubble & Squeak Patties
More Thanksgiving Leftovers…. This recipe was created by Ashley James, Executive Chef at the Four Seasons in Beverly Hills. As leftovers go, this sounds really good. I always love bubble and squeak. Bubble and squeak is a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but carrots, peas, Brussels sprouts, and other vegetables can be […]
Continue ReadingHoppel Poppel
Quirky Regional Fare Hoppel Poppel is a traditional way to use up leftovers in Berlin. Made with meat, potatoes, onions, and eggs. If you are in Wisconsin or Iowa,you can find a place that serves hoppel poppel. At Benji’s deli in Milwaukee it is part of a large menu that includes such traditional Jewish fare as corned […]
Continue ReadingFour Seasons Biltmore Herb Potato Gratin
I’m so ungrateful…. I can’t believe it’s already November!! Ugh!! I’ve been starting to think about Thanksgiving (my least favorite day of the year). This year we are in a new (old) house. It’s the logistics of trying to fit a turkey (one of my least favorite meats) into the oven with 3 side dishes. […]
Continue ReadingPotato Nest Appetizer
Step 1 – Open a bottle of wine…. I have been testing a lot of new hors d’oeuvres lately to get ready for the holiday parties ahead. This one was a huge hit. How could potatoes, bacon and sour cream not be a home run? It did not look like it was going to work while I […]
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