Sheet-Pan Malai Chicken and Potatoes

 

Sheet-Pan Malai Chicken And Potatoes 

Inspired by traditional South Asian malai chicken, a warmly spiced, yogurt-marinated dish that’s usually tandoor-grilled or served as a creamy curry, this sheet-pan meal comes together in under an hour. Here, the cream, or malai, is added just before serving, combining with lemon juice and water to create a silky, tangy sauce. The yogurt marinade acts as a powerful tenderizer for the chicken, so even a quick rest will enhance the flavors (if you have time for an overnight marinade, all the better). For this version, a sheet pan is used to maximize surface area and help the potatoes brown, but a cast-iron skillet also works.   NYTimes

Ingredients:   4 servings

For the chicken and potatoes
1½ pounds fingerling or baby potatoes
1medium yellow onion
1tablespoon melted ghee or olive oil
Kosher salt (such as Diamond Crystal)
4bone-in, skin-on chicken thighs (about 1½ pounds total)
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
For the marinade

¼ cup full-fat plain yogurt
⅓ cup cilantro leaves and tender stems, torn to fit the blender, plus more cilantro for serving if desired
5 garlic cloves
1(1½-inch) piece fresh ginger, sliced
1 to 2 serrano chiles, depending on your heat tolerance
1 tablespoon ghee or olive oil
1½ teaspoons garam masala
Kosher salt (such as Diamond Crystal)

Directions

Arrange the oven rack in the center of the oven and heat to 425 degrees.

Start the chicken and potatoes: As the oven heats, halve potatoes lengthwise (quarter and cut any larger ones). Halve the onion lengthwise and cut each half into quarters. Transfer potatoes and onion to a sheet pan, add the ghee and season with 1½ teaspoons salt. Transfer to the preheated oven, and roast for 10 minutes while you prepare the marinade.

Make the marinade: Using a blender, mini food processor or immersion blender, combine the yogurt, cilantro, garlic, ginger, chiles, ghee, garam masala and 1½ teaspoons salt. Blend until the mixture is mostly smooth. If needed, add a tablespoon of water to help the blender along. Transfer the marinade to a medium bowl or resealable bag, and add the chicken. Massage marinade into chicken and let marinate while the potatoes cook (see Tip).

When the vegetables have roasted for 10 minutes, remove the pan from the oven and nestle chicken on top, skin side up, scraping any excess marinade from the chicken skin onto the vegetables. Return sheet pan to the oven and adjust heat to 450 degrees. Roast until the chicken and potatoes are cooked through and the chicken skin is browned and crisp, 30 to 35 minutes. (If the potatoes aren’t fork-tender yet, remove the chicken from the pan and continue to roast the potatoes for another 5 to 10 minutes.)

Carefully transfer the chicken to a plate, leaving the vegetables in the pan. Add the lemon juice, cream and 3 tablespoons hot water to the sheet pan and toss with a metal spatula, carefully scraping up any browned bits, until the potatoes are coated in sauce. Transfer chicken back over top and serve immediately, garnished with more cilantro if you like.
TIP  If you like, the chicken can marinate for up to 2 hours on the counter, or ideally, overnight in the refrigerator. (If marinating overnight, remove the chicken from the fridge at least 30 minutes before roasting to ensure it cooks evenly.). Serves 4

Bean, Tuna And Celery "Jackets"

Bean, Tuna, And Celery "Jackets"

A versatile, protein-rich filling that’s also great in sandwiches or wraps.

Ingredients:

2  7oz cans Tuna Chunks in Brine, drained
4 tbsp Avocado Oil Mayonnaise
½ lemon, juice, plus extra to taste
3 Salad Onions, trimmed and finely sliced
15 ounce can Cannellini Beans, drained and rinsed
2 stalks Celery, trimmed and finely sliced
½ x 20g pack dill, leaves chopped
4 baked potatoes
S&P to tasteDirections:Flake the tuna into a mixing bowl. Add the avocado oil mayonnaise, juice of ½ lemon and the salad onions. Season and stir together. Mix in the cannellini beans and celery. Taste and add more salt, pepper and lemon juice if needed.

Stir through the dill and pile onto hot baked potatoes. 

0out of 5 stars

Mushroom & Gorgonzola Tartiflette

    

Mushroom & Gorgonzola Tartiflette

A twist on the French classic. Add a zingy salad and pickles on the side to balance out all that cheesy richness.  Serves 4

5out of 5 stars

Ingredients:

3 pounds Baby Dutch Potatoes, scrubbed and cut into 1 1/4"    chunks
1 tbsp extra virgin olive oil
1 cup large flat mushrooms, cut into 3/4" chunks
2 tablespoon unsalted butter
2 leeks, finely sliced
3/4 cup white wine
7/8 cup crème fraîche
2 tablespoons Parmigiano Reggiano, grated
7/8 cup Gorgonzola dolce
Directions: Put the potatoes in a large pan of cold water with a pinch of salt. Set a large pan of water over a medium heat and bring to the boil, then reduce to a simmer and cook for 15 minutes or until the potatoes are easily pierced with a knife. Drain and leave to steam dry.
Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the mushrooms. Cook for 4-5 minutes until browned, then tip onto a plate and set aside. Wipe the pan clean with kitchen paper, then set back over a medium heat. Add the butter and, once melted, add the leeks and cook gently for 8-10 minutes until softened. Add the wine, turn up the heat and bubble until reduced by ½. Remove from the heat, stir through the crème fraîche and Parmigiano Reggiano, then season with salt.
Heat the oven to 200ºC, gas mark 6. Drain any liquid off the mushrooms, then add them to the leeks with the potatoes and ½ the Gorgonzola. Tip into a 30x20cm ovenproof dish and dot over the remaining Gorgonzola, then bake for 20 minutes until golden and bubbling. Enjoy with a green salad and pickles, if liked.

Slow-Roasted Lamb Shoulder And Root Vegetables & Gremolata

Slow-Roasted Lamb Shoulder and 

Root Vegetables & Gremolata

Lamb shoulder is an affordable cut of a pricey meat. When slow-roasted—here with herbs, lemon and honey—it emerges from the oven deeply flavoured and incredibly succulent. Throw in a bed of carrots and potatoes plus a zesty gremolata finish, and you’ve got a comforting one-pan meal, perfect for a casual winter gathering.  Serves 6
Ingredients:
Gremolta
1 cup (250 mL) packed flat-leaf parsley leaves
2 cloves garlic, grated on rasp
Finely grated zest of 1/2 lemon
1 tbsp (15 mL) fresh lemon juice, plus more as needed
1/2 cup (125 mL) extra virgin olive oil
Salt and freshly ground pepper to taste

Lamb

1 head garlic, broken into individual cloves, divided

10 sprigs fresh thyme

10 sprigs fresh oregano

5 tbsp (75 mL) olive oil, divided

2 medium-size shallots, finely diced

2 tbsp (30 mL) thyme leaves, finely chopped

1 tbsp (15 mL) dried oregano

1 tsp (5 mL) ground coriander

1/4 tsp (1 mL) dried chili flakes

Finely grated zest of 1 1/2 lemons, divided

4 tsp (20 mL) fine sea salt, plus more to taste

Freshly ground pepper to taste

6 lb (2.72 kg) boneless lamb shoulder

3/4 cup (175 mL) chicken broth

3 tbsp (45 mL) honey, divided

1 tbsp (15 mL) fresh lemon juice

1 lb (455 g) carrots, peeled and cut into 1-inch (2.5-cm) batons

2 lbs (905 g) Yukon Gold potatoes, cut into 1-inch (2.5-cm) chunks.

Directions
Gremolata, place parsley in a small food processor. Pulse until finely chopped. Add remaining ingredients and pulse a few more times until combined. Taste and adjust salt and lemon. Transfer to an
airtight container. Refrigerate up to 2 days—it improves in flavour as 

it mellows. Serve at room temperature.
Lamb
Preheat oven to 325°F (163°C).

Peel and mince 3 garlic cloves. Place in a ramekin. Put remaining unpeeled garlic cloves in centre of a roasting pan along with thyme and oregano sprigs. Set aside.

In a medium-size frying pan, heat 2 tbsp (30 mL) olive oil over medium heat. When it’s hot, add shallots and minced garlic. Cook, stirring regularly, until they start to soften, about 3 minutes.

Reduce heat if they start to brown. Remove from heat and stir in chopped thyme, dried oregano, coriander, chili flakes, zest of 1 lemon, 4 tsp (20 mL) salt and pepper. Stir to form a paste. Set aside. 

Score fat on lamb, being careful not to cut into meat. Open up shoulder and trim and discard large pockets of fat. Spread half of shallot mixture over inside, using your fingers to push it into crevices. Roll shoulder back up and spread remaining shallot mixture over exterior. Using butcher’s twine, tie it into a tight roll and place it in roasting pan, fat side up, on top of herbs and garlic. Pour chicken 

broth around lamb and cover with a double layer of foil. Transfer to oven. Cook for 2 hours.

While lamb is roasting, heat 2 tbsp (30 mL) honey, lemon juice, remaining zest and a small pinch of salt over low heat. Warm, stirring, until just combined. Set aside.

In a large mixing bowl, toss carrots with 1 tbsp (15 mL) olive oil and remaining 1 tbsp (15 mL) honey. Season with salt and pepper.

When roast is at the 2-hour mark, remove from oven and carefully remove foil. Baste lamb with pan juices. Spoon off excess liquid in pan, leaving about 1/8 inch (3 mm). Evenly distribute carrots around lamb.

Using carrot bowl, toss potatoes with remaining 2 tbsp (30 mL) oil, salt and pepper. Spread evenly around lamb. Brush honey-lemon glaze over lamb. Roast, uncovered, until vegetables are fork-tender, lamb is deeply browned, and meat easily pulls away with a fork—an instant-read thermometer inserted in centre should read at least 175°F (79°C). Transfer lamb to a cutting board to rest.

Return vegetables to oven and raise heat to 450°F (232°C). Once vegetables have been in oven for 15 more minutes, remove.

Remove and discard string from lamb. Slice or shred the lamb and serve with roasted veggies and gremolata.  Serves 6

Tapenade Chicken Traybake

Tapenade Chicken Tray-bake

Traditionally spread on bruschetta, tapenade is a brilliant way to inject instant Mediterranean flavor into a midweek tray bake.  Swap in cod or haddock if preferred, just adjust the cooking time accordingly.

Ingredients:

28 oz. or 1 2/3lb. baby new potatoes, larger potatoes halved

2 bell peppers, any color, deseeded and cut in thick strips

2 large red onions cut into 8 wedges

2 tablespoons olive oil

8 chicken thigh filets

4 tablespoon kalamata olive and sun dried tomato paste

1 unwaxed lemon, juice one half and thinly slice other half.

Large handful of baby arugula.

Directions:

Preheat oven to 400*F

Place onions and cut potatoes and peppers in a large bowl, toss with season and toss to coat with olive oil.  Spread vegetables out on baking tray and roast for 20 minutes.  

Meanwhile put the chicken thigh filets in the same bowl with oil and toss to coat.  After 20 minutes, arrange the chicken filets and lemon slices on the top of the vegetables.  Discard any remaining marinade.  Roast everything for a further 25 minutes or until the chicken is cooked through, the juices run clear and no pink meat remains.

To serve scatter the arugula over the meat.  Serves 4

Nona's Minestrone

Nona’s Minestrone

Ingredients:

For the beans:
½ pound dried cannellini beans, soaked in water overnight
½ pound dried kidney beans, soaked in water overnight
½ pound dried garbanzo beans, soaked in water overnight
2½ bay leaves
1 tablespoon each, kosher salt, and dried garlic
3-inch piece rosemary
1½ tablespoons Italian seasoning
½ teaspoon salt

For the soup:
⅓ cup olive oil
1 small onion, finely diced
2 carrots, cut into small dice
2 stalks celery, cut into small dice
¼ pound potatoes, cut into small dice
6 cloves garlic, finely chopped
3 cups water
1 (16-ounce) can organic chopped tomatoes
1½ tablespoons fresh thyme
1 tablespoon dried oregano
1½ teaspoons fennel seeds
¼ pound cabbage, finely chopped
3 leaves chard, tough ribs removed, cut into strips
Salt and freshly ground pepper
⅓ cup finely chopped Italian parsley for garnish
Grated Parmesan cheese for garnish, optional

Directions:
To cook the beans, drain and rinse the beans, placing the cannellini and kidney beans in a large pot and the garbanzo beans in another pot.

To the cannellini-kidney mix, add water to cover the beans by 4 inches along with the bay leaves, salt, garlic, rosemary and seasoning. Bring to a boil over high heat, skimming any foam from the top. Reduce the heat to medium-low and simmer until tender, about 1½ hours. 

Meanwhile, add water to cover the garbanzos by 2 inches, add 1 teaspoon salt, and bring to a boil over high heat; boil until tender, 1½–2 hours.

When the beans are nearly ready, heat the olive oil in a large pot over medium-low heat. 

Add the onion, carrot, celery and potato and cook, stirring, until the onion is translucent, 3–5 minutes. 

Add the garlic and cook, stirring, for 2 minutes. 

Add the water, tomatoes, thyme, oregano and fennel. Bring to a boil over high heat, then reduce the heat to medium-low. 

Add the kidney-cannellini bean mix along with about half of their cooking liquid; reserve remaining liquid to add if needed for consistency. 

Drain the garbanzos and add to the soup. 

Add the cabbage and chard and continue to simmer, stirring occasionally, until the potatoes are tender and the flavors have melded, about 30 minutes. 

Season to taste with salt and pepper

Ladle into bowls. Garnish with parsley and Parmesan at the table. Makes 4 quarts/serves 8–10.

Traditional Colcannon

Traditional Colcannon

Traditional Irish colcannon is made by adding sautéed cabbage to mashed potatoes. But no one told us we couldn’t add kale and leeks. And if we decided it was a good idea to stir in a dollop of goat cheese, everyone at the table would get a little happier about having their veg and eating it, too.
Ingredients:
2 pounds red or gold new potatoes, washed, with skin on
¼ cup salted butter
3 cups lacinato kale, rib removed and chopped into ribbons
1 large leek, white only, thinly chopped into half moons
¼ cup goat cheese

1 cup heavy cream
Salt to taste
Pepper to taste
Directions:
Place potatoes in a large saucepan and cover with cold water by at least an inch.  Bring to a boil and add scant 2 tablespoons of salt . Cook the potatoes until they are fork tender, about 20 minutes. Drain and set aside in a bowl.

In the same saucepan, melt butter and add kale and leek to the pan. Cook the greens until they have wilted and released some of their water, about 3–4 minutes.

Return potatoes to the saucepan, mash, and stir until the kale and leek are well incorporated.

Add the goat cheese, heavy cream, salt, and pepper. Serve hot—and don’t hesitate to add another dollop of butter or goat cheese for good measure. Serves 4 - 6

German Potato Salad

German Potato Salad

The German Potato Salad recipes of Northern Germany are dressed with a mayo dressing rather than the typical vinegar and oil dressing.
Ingredients:
800 g potatoes 28 oz- waxy potatoes are best
1 white onion about 120 gr /4 oz
fresh dill about 20 g / 1 oz
100 g pickled gherkins 3.5 oz
3 eggs medium size and hard boiled
1 tablespoon white vinegar
1 teaspoon white sugar
2 teaspoon mustard try using German mustard, if not Dijon mustard 

   will do.
180 ml vegetable stock (affiliate link)/ vegetable broth 6 fl oz, ½ cup +

   3 tablespoons 
120 g mayonnaise 4.2 oz, ½ cup
3 tablespoon yogurt

Directions:
Place the potatoes in a pot of water with some salt and bring to a boil. Boil until the potatoes are soft, which takes approximately 20 minutes.

In the meantime you can hard boil the eggs, which should take between 8-10 minutes. Leave to cool completely before using.
Prepare the stock/broth.

Peel the onion and chop up into cubes. Fry the onions on a low heat for approximatly 10 minutes. 

Stir in the mustard and vinegar with the broth until combined. 

Chop the dill finely and cube the pickled gherkins. Peel the eggs and slice into cubes. 

Once the potatoes are boiled, peel them and then slice them into bitesize pieces. 

While the potatoes are still warm, place them in a large salad bowl and pour over the still-warm stock/broth mixture. Stir and season with salt and pepper to taste.

Add the gherkins and eggs and leave the rest for approximately 2 hours. You can leave it in the fridge or leave to rest at room temperature. 

Before serving add the mayonnaise and yoghurt to the salad. Lastly add in the dill and mix into the salad.

Steak Pie With Scalloped Potatoes

          Steak Pie With Scalloped Potatoes

Instead of a costly rib roast, try this fun spin on shepherd’s pie, where a rich beef stew is topped with a cheesy roof of scalloped potatoes. To save money and minimize waste, purchase both juniper berries and fennel seeds at a bulk store.

Ingredients
Filling

1 large rosemary sprig, cut in 2-inch (5-cm) pieces, plus extra for garnish

1 1/2 tsp (7 mL) juniper berries, lightly crushed
1 1/2 tsp (7 mL) fennel seeds, lightly crushed
2 lbs (905 g) stewing beef (such as chuck), cut into 1-inch (2.5-cm)
   pieces
Salt to taste
2 tbsp (30 mL) vegetable oil
5 tbsp (75 mL) unsalted butter, divided
2 medium onions, diced
2 garlic cloves, thinly sliced
Freshly ground pepper to taste
1/4 cup (60 mL) all-purpose flour
1 container (900 mL) no-salt-added beef broth
2 large carrots, peeled, diced
2 celery stalks, diced
1 lb (455 g) cremini mushrooms, quartered

Topping
3 medium Yukon Gold potatoes, about 1 1/2 lbs (680 g), sliced into
1/8-inch (3-mm) thick rounds
2 tbsp (30 mL) unsalted butter, melted
Freshly ground pepper to taste
3/4 cup (175 mL) grated white cheddar (optional)

Directions:
Position rack in bottom third of oven. Preheat to 325°F (163°C).
Make bouquet garni by placing rosemary, juniper berries and fennel
seeds in centre of a triple-layered square of cheesecloth. Gather up
edges to make a bundle and tie with kitchen twine. Set aside.

Pat beef dry with paper towel. Season with salt. Heat oil in a large,
ovenproof pot over medium-high. Add half of beef. Cook, turning,
until browned on all sides, 10 to 12 minutes total. Transfer to a plate.
Repeat with remaining beef.

Reduce heat to medium. Add 3 tbsp (45 mL) butter. Add onions and garlic. Season with pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in flour to coat. Cook 1 minute. Stir in broth, then return beef to pot (with any juices), carrots and
celery. Add bouquet garni, pressing to submerge. Bring to a boil over
medium-high heat then cover. Transfer to bottom third of oven. Cook
until beef is very tender and sauce has thickened slightly, 2 1/4 to
2 1/2 hours.

Melt remaining 2 tbsp (30 mL) butter in a large frying pan over
medium-high heat. Add mushrooms and cook, stirring often, until
browned, 8 to 10 minutes. Season with salt and pepper. Set aside.

For topping, bring a large pot of salted water to a boil. Add potatoes
and return to a boil. Cook, stirring occasionally, until almost tender
when pierced with a knife, about 2 minutes. Drain well. Transfer to
a baking sheet and let stand until cool enough to handle.

To assemble pie, position rack in centre of oven. Increase heat to
425°F (218°C).

Discard bouquet garni from beef mixture and stir in mushrooms.
Transfer to a 9 x 13-inch (23 x 33-cm) baking dish and spread evenly.
Cover with potatoes in overlapping rows. Brush with melted butter
and season with pepper. Sprinkle with cheese, if using.

Bake in centre of oven until potatoes are golden-brown, 20 to 25
minutes. Let cool 20 minutes before serving. Garnish with rosemary.
Serves 4 to 6

Pierogis with Cheese And Potato Filling

Pierogis with Cheese And Potato Filling

The most popular pierogi ever, with potato and cheese filling!
Ingredients:

Filling:
6 small potatoes, boiled, peeled, and riced
2 tablespoons butter
3/4 cup diced onion
1 1/4 cups twarog (or substitute ricotta or cottage cheese)
salt and pepper, to taste

green onion, for garnish
smoked bacon, diced, for garnish

Directions:
Filling:
Place riced potatoes into a large bowl
Sautee onions in butter until light brown
Lightly toss potatoes, with onion, cheese, and seasonings until combined
Dough::
Place the flour on a clean work surface
Add the salt
Make a well in the top of the flour and add the egg.
Work the egg into the flour
Slowly add the water to the flour mixture, mixing it in as you go
Knead dough until smooth
To Assemble:
Brown bacon and reserve
Roll the dough out very thin, approx 1/16 inch
Cut into round circles using a glass or a cookie cutter
Add a spoonful of the filling to the center of each circle, compacting the filling
Fold the dough around the filling, sealing the edges, creating a half circle or crescent shape
When all of the pierogi are filled, bring a large pot of salted water to a boil, cook the pierogi for use a few minutes
Serve with butter and bacon

Sausage, Green Bean Potato Casserole

                                                          

Sausage, Green Bean, Potato Casserole

Ingredients:
1 lb sausage, sliced
2 lbs green beans, trimmed and halved
4 large potatoes, peeled and thinly sliced
1 onion, finely chopped
2 cloves garlic, minced
1 cup cheddar cheese, shredded
1 cup chicken broth
1/2 cup heavy cream
Salt and pepper to taste
Fresh parsley for garnish

Directions:

Preheat oven to 375°F (190°C).

In a large skillet, brown the sliced sausage over medium heat. Remove and set aside.

In the same skillet, sauté onions and garlic until translucent.

In a greased baking dish, layer half of the sliced potatoes, followed by half of the green beans and half of the browned sausage.

Repeat the layers with the remaining potatoes, green beans, and sausage.

Pour chicken broth and heavy cream over the layers. Season with salt and pepper.

Top with shredded cheddar cheese.

Cover the dish with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes or until the top is golden brown.

Garnish with fresh parsley before serving.

Prep Time: 20 minutes Cooking Time: 1 hour Total Time: 1 hour 20 minutes Servings: 6 servings.

                                                     

Grilled Garlicky Smoked Gouda Potato Gratin

A riff on scalloped potatoes, this version with loads of garlic and gooey cheese is definitely amped up, taking the whole thing into gratin territory. It makes the perfect buddy for grilling alongside a barbecued main. Or, if you aren’t barbecuing, simply finish baking it in the oven at the same temperature. 
Ingredients:
1 tablespoon butter for greasing
6 medium-size russet or Yukon Gold potatoes
1 1/2 cups (375 mL) whipping cream (35%)
1 cup (250 mL) chicken broth
8 roasted garlic cloves or 4 fresh garlic cloves, grated
1 bay leaf
1/2 tsp (2 mL) freshly ground nutmeg
1/2 tsp (2 mL) salt
1 small cooking or red onion, cut into rings
1 1/2 cups (375 mL) grated smoked Gouda, about 170 g
1 tbsp (15 mL) fresh thyme leaves (optional)

Directions:

Rub butter over bottom and sides of a 9 x 13-inch (23 x 33-cm) foil baking dish (with no holes). Peel potatoes, working quickly so they don’t brown. Using a very sharp knife, thinly slice potatoes so that pieces are no thicker than 1/4 inch (5 mm). This helps the potatoes bake faster. Or, for easier slicing, use a mandoline or food processor to slice potatoes. Even though these cuts can be done with a knife, using a mandoline is quicker and more precise. Always use the safety guard to hold the potato in place, then slide it back and forth over the blade.

Pour whipping cream and broth into a large pot. Stir in garlic, bay leaf, nutmeg and salt, then add potatoes, separating slices as you add them. Bring to a boil, covered, over medium-high heat. Uncover. Simmer gently, stirring occasionally, until potatoes are almost fork-tender, 10 to 13 minutes. Discard bay leaf. Turn potato mixture into baking dish. Press so potatoes are completely submerged.

Scatter onion and cheese overtop. Cover tightly with foil. If making ahead, let cool then tuck in the fridge up to 1 day. Bring to room temperature before proceeding with next step.

Preheat one side of barbecue to medium or medium-low so the temperature is 325°F (163°C).

When ready, place baking dish over hot side of grill and cook, covered, until hot, 15 to 20 minutes. Uncover and continue baking until cheese melts, mixture is bubbling and edges are golden. Remove from heat. Re-cover and let stand at least 15 minutes. Serve topped with thyme. Makes 8 to 10 side-dish servings.

Thai Green Curry With Fish

    

          Thai Green Curry With Fish

This spicy and warming curry is perfect for a cozy dinner, especially paired with a glass of Chardonnay.

Ingredients:

3 Tbsp olive oil
1/2 cup diced shallot
3 cups diced eggplant, small 1 inch squares

This spicy and warming curry is perfect for a cozy dinner, especially paired with a glass of Chardonnay
1 cup halved baby potatoes
1/2 tsp ground coriander
1 tsp garlic powder
1/2 tsp cumin

1 tsp salt

1/2 tsp black pepper

4 Tbsp Thai green curry paste

1/2 cup vegetable stock

2 tsp fish sauce

2 tsp diced serrano chili (less if preferred)

1 – 13.5oz can coconut milk

1 pound halibut cut into large chunks

Fresh cilantro

Green onions, sliced

Directions:

  In a large pot, heat the olive oil and then add the diced shallots, cook until soft, about 3 minutes.

Add the eggplant and potatoes and toss well.

Add the coriander, garlic, cumin, salt and pepper and stir well.

Let the mixture cook on medium heat for 5 minutes and the spices have been absorbed.

Add the curry paste, stock, fish sauce and diced chili and stir well.

Open the coconut milk and empty it into a bowl.

Whisk the coconut milk until smooth and creamy and there are no lumps.

Add the milk to the pot, stir and bring to a simmer.

Cook with a lid on low heat for 20 minutes.

Add the chunks of halibut, cover and simmer for another 10 minutes to cook the fish.

Add a good handful of chopped cilantro and stir.

Serve with rice on the side and extra cilantro and green onions.         

Enjoy                                                                                                                                                                                                                                                                                                                  

Dumplings In Hunter's Sauce ~ Knodel mit JagersoBe

Knödel mit Jägersoße (Dumplings in a hunter's sauce)

It's still potato season and I still have a lot to work through! Germans have a lot of varieties of dumplings that go by many names depending on the region. These are made with mashed potatoes and a mushroom cream sauce. Simple but filling.

Ingredients:

Dumplings:

2 1/2 pounds starchy potatoes (Russet or white potatoes)

4 slices of stale crusty bread

2 tablespoons butter (more in needed)

1 tablespoon starch

2 eggs

1 teaspoon salt and pepper.

JagersoBe:

2 pounds mushrooms

1 shallot

2 cloves garlic

Salt and Pepper to taste

Thyme, 

Balsamic Vinegar to taste

Tablespoon tomato paste

1 to 2 Tablespoons flour 

Stock or water

Cream

Directions:

Boil 2.5 lbs of starchy potatoes until fork tender. Peel the skins off and put through a potato ricer (or mash until smooth) and cool completely. 

Cut 4 slices crusty, stale bread into cubes and fry in a little butter to make croutons. 

Mix into the potatoes 1 Tablespoon corn/potato starch, 2 eggs, 1 tsp salt and pepper. 

Form into a small tennis ball, add a crouton into the middle, boil 15-20 minutes. 

Remove and serve with Jägersoße.

Jägersoße.

Dice 2lbs mushrooms, 1 shallot, and 2 cloves of garlic. Cook in butter for 10 minutes. 

Add salt, pepper, thyme, and balsamic vinegar to taste. May add tbsp of tomato paste as well. 

Add 1-2 tbsp flour and cook for a few minutes. 

Add stock or water and cook until sauce forms. May add a bit of cream as well.

Simple Celery Soup

Simple Celery Soup

This Celery Soup could be the start of a grand meal. It could also be a wholesome homemade supper, simply served with crusty bread. It is really easy to make this vegan. Health benefits: Celery fights inflammation, lowers cholesterol, lowers blood pressure and is super high in antioxidants, just to name a few as well as a favor enhancer.

Ingredients:

2 tablespoons olive oil, or butter
1 onion, diced
4 fat garlic cloves, rough chopped
6 cups celery, sliced thin (about 1 1/4-1 1/2 pounds) 1 extra-large head, 

   save some for garnish.
2 cups potatoes, sliced into 1/2 inch thick rounds ( about 3/4 lb – 1 

   extra-large russet peeled, or use a few yukons, unpeeled.

4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon 

   "Better than Bouillon" Vegetable Base.)

1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
1/2 teaspoon pepper
1/8 – 1/4 teaspoon cayenne, start conservatively, add more to taste or 

    leave it out entirely.
Add:1/4 cup fresh dill (small stems ok)
1/2 cup fresh parsley (small stems ok)
Stir in: 1/2 cup (or more) of sour cream, plain yogurt, vegan sour 

   cream, heavy cream or cashew cream.  (see Notes)
Garnish: Crispy celery leaves, nigella seeds, hemp seeds (all optional, 

   but delicious!)

Directions:
Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.

Add the garlic and stir 1-2 minutes, until fragrant.

Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.

Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)

Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).

Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw baby spinach if you like, or more fresh parsley.

Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.

To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.

NOTES
If using cashew cream, adding a little splash of lemon juice, enlivens the soup. Sour cream and yogurt have a natural tanginess, so you may not need it.

A quick way to make this vegan version ( with cashew cream), is toss the ½ cup of cashews into the simmering pot at the beginning with the celery and potatoes, letting them soften. Then just blend it all up!

Slicing the celery thinly will prevent fibers texture.

If freezing, best to freeze without the sour cream, as it may get granular- then add it later when reheating.

Stuffed Egg Omelet

Stuffed Egg Omelette

This is a quick dish and amazingly so tasty.

Ingredients:
5 potatoes, peeled and grated
2 eggs, whipped with a fork
30g (2 tablespoons) flour
Salt to taste
3 slices of cooked ham
3 slices of cheese
a pinch of rosemary
30ml (2 tablespoons) olive oil

Directions:
Grate and squeeze the potatoes.

Place the potatoes in a bowl, add the eggs, flour, salt, rosemary, and oil, and mix well.

Grease a non-stick frying pan with a little olive oil, and cover the bottom with half of the potato mixture.

Top with slices of ham and cheese and top with the remaining potato mixture.

Cook over medium-low heat for 10 minutes on each side.

Serve immediately.  Serves 8

Donna's TIP;  Get your skillet heated.  Assemble all ingredients prior to shredding the potatoes.  This dish goes together fast and is so easy to make!  I live alone and a half recipe worked great!  So Delicious!

 

Syracuse Salt Potatoes

 

Syracuse Salt Potatoes

It isn't until you've drained the potatoes of their salty water and watched as the sparkly, salty crust developed; then dunked or doused them in butter and herbs and bitten into their tender centers that you realize that Syracuse Salt Potatoes are so much more than just salty potatoes. They're the absolute perfect iteration of boiled potatoes.

Ingredients
3 pounds new potatoes, scrubbed clean
1 cup kosher salt
4 tablespoons unsalted butter
Fresh herbs, chopped, to serve

Directions:
Whisk the salt into a gallon of water in a large pot until fully dissolved and no salt sinks to the bottom of the pot. 

Add the potatoes to the pot, bring to a boil over high heat, and then reduce to a simmer and cook until the potatoes are fork-tender and about a quarter of the water has evaporated, about 25-35 minutes.

Drain the potatoes in a colander and allow to sit while salt crust develops. 

Meanwhile, melt the butter in a microwave-safe bowl. Drizzle the melted butter over the potatoes or serve on the side for dipping. 

Sprinkle the potatoes with chopped herbs and serve immediately.

Alpine-Style Stuffed Duchess Potatoes

Alpine-Style Stuffed Duchess Potatoes

Have you ever found yourself staring at a mound of mashed potatoes, perhaps nestled alongside a perfectly seared steak or jostling for room on an overfilled holiday plate, and thought, “I love my grade-school gravy moat, but there has to be a fancier, fussier, French-ier way of plating these spuds”? If you answered yes, and aren’t already familiar with pommes duchesse, then it’s time to get acquainted. Duchess potatoes are classic old-school French cuisine: riced boiled potatoes, mounted with egg yolks and butter, and seasoned with nutmeg. This mixture could be used as a base for other potato preparations such as pommes dauphine, which incorporates pâte à choux for airy fried potato puffs, or stuffed into a pastry bag fitted with a decorative star tip, then piped and baked into pretty individual portions of rich mashed potato.

Ingredients
1 whole garlic bulb 1 tablespoon olive oil
2 1/2 pounds Yukon Gold potatoes, peeled and quartered
2 teaspoons salt
4 ounces Roelli Little Mountain cheese (Or a good Swiss Cheese)
1/4 cup butter, melted
4 large egg yolks
3 tablespoons heavy whipping cream
1 teaspoon minced fresh rosemary
Salt and pepper
1 large egg, lightly beaten
Minced fresh rosemary

Instructions

Heat oven to 400°F.

Remove papery outside from garlic (keeping cloves together). Cut off the top third of garlic bulb; drizzle with olive oil. Wrap tightly with aluminum foil. Bake for 35-40 minutes or until garlic is tender. Cool for 15 minutes. Squeeze garlic into a small bowl. Mash with a fork. Set aside.

Place potatoes into a large saucepan; cover with water. Add salt. Bring to a boil. Reduce heat to medium. Cook, uncovered, for 20-22 minutes or until potatoes are tender. Drain. 

Meanwhile, cut Little Mountain into 8 cubes, about 1/2-inch each. Freeze for at least 30 minutes. 

Place potatoes on a 17 x 12-inch baking pan. Bake for 12-15 minutes or until the outside of potatoes dries slightly. 

Mash potatoes. Add the butter, egg yolks, cream, rosemary and reserved garlic; mash until smooth. Season with salt and pepper. 

Line the same baking pan with parchment paper. Coat with cooking spray. 

Pipe or spoon potato mixture into eight 3-inch circles on prepared pan. Place Little Mountain into the center of each. Pipe or spoon potato mixture into mounds to cover. 

Bake for 10 minutes. Brush potatoes with egg wash. Bake for 8-10 minutes longer or until golden brown. Garnish with rosemary. 

Roast Potatoes With Rosemary Salt

Roast Potatoes With Rosemary Salt

Roasties seem simple but there are certain details (which potatoes to use, how long to parboil them, how many times you should shake them) which truly makes them magnificent and separates them from the run-of-the-mill.  This recipe uses rosemary in the salt but you can swap in sage or thyme, if you like.

Ingredients;

120ml (1/4 cup) duck fat, beef drippings, or vegetable or sunflower oil

2kg (4 /12 lbs) Maris Piper or Russet potatoes

2 sprigs rosemary, leaves picked and finely chopped

1/2 tablespoon sea salt flakes

Directions:

Preheat the oven to 180C or 350* F.

Put the fat or oil in the largest roasting pan you have, put it in the oven to heat up.  Meanwhile bring a large pan of salted water to the boil.  

Cut the potatoes in halves or thirds so they are roughly the same size)  The more flat surfaces, the more crispy edges you will have.  Boil for 9 minutes and then drain and shake 4 times in the colander to create fluffy edges.  

Remove the baking pan from the oven and carefully add the potatoes turning them in the fat or oil.  Roast for 30 minutes, then turn them again.  Increase temperature to 200C or 400*F.   Roast for 30 minutes more, turning over again after 15 minutes or until deep gold and crisp. 

Serves 6 to 8. 

 

Corn Chowder ~ Vegan

 Corn Chowder

Ingredients

• 6 ears fresh sweet corn, husks and silks removed
• 2 tablespoons butter or vegan butter
• 1 medium yellow onion, chopped
• 3 celery stalks, chopped
• 1 red bell pepper, stemmed, seeded, and diced
• 3 garlic cloves, chopped
• 5 cups water
• 4 medium Yukon Gold potatoes, chopped
• 2 teaspoons Old Bay Seasoning
• 2 teaspoons sea salt
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 bay leaf
• Pinches of cayenne pepper
• ⅓ cup raw cashews*
• 1½ tablespoons fresh lemon juice
• Chopped chives, for garnish
• Freshly ground black pepper
• Sour cream or vegan sour cream, optional, for serving
• 
  

Directions

Slice the kernels off the corn cobs, then use the back of a chef’s knife to scrape off the milky liquid that’s left on the cob. Snap the cobs in half and set aside.

Heat the butter in a large pot over medium heat. Add the onion, celery, and red pepper and cook, stirring occasionally, for 8 minutes, or until softened. Stir in the garlic, then add the water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, several grinds of pepper, and the corn cobs. Simmer for 20 minutes.

Remove and discard the corn cobs and bay leaf. Add the corn kernels and milky corn liquid to the pot and simmer for 10 to 15 minutes, or until the potatoes are tender.

Transfer 2 cups of the soup to a high-speed blender and add the cashews. Blend until creamy, then stir the mixture back into the soup. Stir in the lemon juice and season to taste.

Garnish with chives and serve with dollops of sour cream, if desired.