Tag Archives: potato

Side Dish Heaven

Making all of the sides for Thanksgiving is my favorite part of the cooking for the holiday.  Everyone expects the turkey, which I make the same every year – herb roasted with cider gravy… BORING, but delicious!  The sides are the only part of the meal where I can be creative and try different recipes.  Here are some of the new recipes I’ll be putting to the test this week.

Here are the links:
Pudding
Cranberries
Potatoes
Sprouts

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Filed under entertaining, Food, holiday, Recipes

Sweet Potato Chips

Sweet_Potato_Chips

Like most people, I love all things fried.  Whether it’s a snickers bar or potato, I’m more than willing to give it a go.  This weekend at the Dupont Farmer’s Market, the beautiful sweet potatoes and beets were calling my name, so I brought them home, not to roast, but to fry.  Here’s take on turning them into chips.  The secret is to use a mandoline to slice them so they’re thin enough to get crispy, but not thin enough to brown.

Sweet Potato Chips
1 tablespoon fine or flaky sea salt
1 teaspoon fresh rosemary, very finely minced
vegetable oil
1 large sweet potato, scrubbed clean but not peeled

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In Print: Clips from Food Sections

CT Ingredient Game1014001.jpg5. – The Chicago Tribune A Guide to Food Labels “When it comes to packaged food, a short ingredient list has become something to brag about. Food author and activist Michael Pollan has been a major champion of this concept. In his frequently cited “rules of eating,” Pollan suggests avoiding products with more than five ingredients, or ingredients you can’t pronounce.”

4. – The Boston Globe Dining while Driving “Studies show that more people eat in their cars, more often, than ever before, according to Stephen Bailey of Tufts University, an associate professor of anthropology and nutrition – and the food we consider acceptable to eat while we’re driving has changed. Once we were a nation on wheels. We’re becoming a nation of meals on wheels.”

3. – The LA Times Oyster Shuckers Gather to Compete and Crown their Champion “Standing in an inch of muck, a bunch of oyster shuckers are talking about knives. Not just any old knives or any old shuckers. The knife-wielding guys assembled this afternoon are the crème de la crème of competitors in the oyster-shucking universe. They’re here for the Guinness World Oyster Opening Championship, the centerpiece of the three-day party, now in its 55th year, known as the Galway International Oyster Festival.”

2. – The NY Times Stand Back, Yukon Gold “So growing Keukas here is a no-brainer? Cornell can only wish. Despite the problems, New York farmers continue to grow what their fathers grew and what consumers demand — the heavily marketed Yukons and familiar baking potatoes like russets — and most chefs prefer cheap potatoes shipped in bulk from the Pacific Northwest or Canada.”

1. – The Washington Post Rugged Grains: Tender Waffle “Early fall a year ago, having collected a cupboard full of grains, flours and meals, I gave in to my obsession to come up with a grain-brilliant waffle.”

photo from The Chicago Tribune

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Grilling Up a Storm… of Vegetables

There’s often so much focus on MEAT when we talk about grilling and I thought a little primer on grilling vegetables was in order.  Here’s my general rules for prepping and cooking the good stuff over a hot fire.

grilledvegetables

Red, Yellow and Green Bell Peppers – Grill the peppers over high heat until charred all over, about 12-15 minutes. Then place in a bowl and cover with plastic wrap.  Let rest for ten minutes, then rub off the charred skin with a paper towel.  Cut the peppers in half and remove the seeds.

Mushrooms – Begin by trimming off just the bottom of the stem and brushing them free of any loose dirt.  Brush with olive oil and season with salt and pepper.  Grill over high heat until tender and slight wrinkly on the outside, about 10 minutes, turning occasionally.

Zucchini and Yellow Summer Squash – Cut into 1/4″ wide slices.  Brush with olive oil and season with salt and pepper.  Grill over medium-high heat until tender and grill marks appear, about 6-8 minutes.

Scallions – Begin by trimming off the root ends.  Brush with olive oil and season with salt and pepper.  Grill over medium-high until tender, about 4 minutes.

Eggplant – Halve lengthwise and and cut into 1″ to 1 1/2″ chunks.  Brush with olive oil and season with salt and pepper.  Grill over medium heat, covered until soft, 5-8 minutes.

Potatoes – Cut into 1/2″ wedges and precook by steaming for 10-15 minutes or just until tender.  Let cool.  Then brush with olive oil and and season with salt and pepper.  Grill over medium heat until grill marks appear, about 8-10 minutes.

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Simon Pearce’s Shepherd’s Pie

A while back I told you about Simon Pearce, one of my favorite places to visit when in Vermont and since my parent’s were there last weekend and continue to rave about their Shepherd’s Pie (which is also one of my favorite things on the menu), I thought I’d share the recipe as it’s perfect for eating while snuggling up and watching movies on a rainy day!

simon_pearce_shepards_pie

Simon Pearce’s Shepherd’s Pie

1 lb ground lamb
2 tablespoons olive oil
1 medium sized red onion
1 teaspoon Raz el Hanout
1 cup beef gravy
1 1/2 cups corn kernels
1 1/2 cups frozen sweet peas, thawed
1 1/2 cups carrots, cubed small and blanched
3 cups mashed sweet potatoes
3 Tablespoons butter, cubed

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An Easy Fall Dinner in Less than an Hour

If you’re short on time and guests are arriving soon, quickly swing by the store for the following:

  • pork loin
  • sage
  • pancetta
  • little red potatoes
  • apples
  • puff pastry

and even you’ll be amazed at what you can whip up with less than an hour in the kitchen.  Here’s the menu of what you’ll be serving:

  • Roasted Pork Loin with Pancetta and Sage (see recipe below)
  • Oven Crisped Potatoes with Thyme
  • and for dessert – Tarte Tatin

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Potato Leek Soup with Rosemary Croutons

potatoleeksoup.jpg

Potato Leek Soup with Rosemary Croutons
serves 4

3 leeks
2 lbs yukon gold potatoes, peeled and cut into 1″ pieces
2 tbsp butter
8 cups chicken stock
8 sprigs fresh thyme
1 bay leaf
1/4 cup sour cream
1/2 cup gruyere cheese, grated for garnishing
2 cups brioche or Italian bread, crusts removed, cubed
2 tbsp olive oil
1 tbsp rosemary, finely chopped

Click below for the recipe

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