Weekly Cooking (and related issues) Thread

[Jamestown1630]

I once attended a wonderful wedding dinner given by a Greek lady for a friend of mine. The marriage was a late-life second marriage for both the bride and groom, and they just went off to the courthouse in the morning and 'got hitched'.

That evening, they were feted with the first authentic Greek dinner I'd ever enjoyed, with about fifty people seated at numerous tables that were set up in the home of the hostess. This lady and her husband managed the cooking and serving of the dinner alone, in a feat of efficient, elegant hospitality that left me in awe. They served leg of lamb, a Greek salad, and potatoes like none I'd ever tasted.

There are many recipes for these Greek-style garlic- and lemon-flavored roasted potatoes, most of them pretty much the same. Some recipes include a little lemon rind in addition to the lemon juice; and some have more or less garlic. I'm still trying to get the balance of garlic and onion down, and next time I'll use more garlic; but this recipe has turned out very well. It's adapted from 'Greek Meze Cooking: Tapas of the Aegean', by Sarah Maxwell:

Garlic Roasted Potatoes

2 lbs. large, waxy Potatoes (like Yukon Gold), peeled

1/4 C. Olive Oil

1/2 C. freshly squeezed Lemon Juice

2 tsps. dried Oregano (If you grow or have access to fresh oregano, use twice as much)

3 Garlic Cloves, minced

Salt and freshly ground Black Pepper, to taste

1/2 C. Water

Preheat the oven to 450 degrees F. Cut the potatoes into quarters or eighths lengthwise, and place in a large baking dish (Use a dish or pan large enough to have the potatoes all in one layer.)

Add the remaining ingredients, and stir to coat (hands are best for this ;-)

Bake at the top of the oven, uncovered, for 1 hour, or until lightly golden, crisp on the outside and soft inside. You need to watch this, so that the potatoes don't become too dry; if they do, rearrange them and add a little water during cooking. A little bit of slight burn on edges doesn't hurt, but you don't want them to be so dry they stick to the plate and can't be turned.

Here is another recipe for the same thing, with slightly different measurements, which I will try next:

http://www.food.com/recipe/greek-potatoes-oven-roasted-and-delicious-87782

When I first became interested in Asian food, and was experimenting with various levels of vegetarianism, I read the exhaustive 'Book of Miso', by William Shurtleff. Miso is a savory seasoning made from fermented soybeans, and used very much in Japanese cooking.

From this book, I learned to make Miso Soup, and the Dashi base of that soup; as well as how to handle Tofu. After learning those basics, I was attracted to a potato recipe in the same book that turned out really well.

The book has now been made available as a free PDF, and 'Potatoes with Miso White Sauce Au Gratin; is on page 136 (scroll down about halfway, to find the download):

http://www.pdf-archive.com/2013/01/24/the-book-of-miso-savory-soy-seasoning-william-shurtleff-akiko-aoyagi/

Mr. Shurtleff and Akiko Aoyagi also manage the Soy Info Center:

http://www.soyinfocenter.com/aboutus-authors.php

Lastly: a great 'Smashed Potato' recipe.

When my husband and I became aware of all the cooking shows on Cable TV, one of the TV personalities we really liked was Ina Garten; so we bought one of her cookbooks, and her Parmesan Smashed Potatoes immediately became a family favorite:

http://www.foodnetwork.com/recipes/ina-garten/parmesan-smashed-potatoes-recipe2.html

(Frankly, we've never made an Ina Garten recipe that didn't turn out very well.)

[MomwithHope]

I’ve eaten and cooked a lot of lamb and we always did the roasted potatoes. I always quarter up a few sweet onions and roast them in the same oven dish. As far as instant potatoes I have never used them. Hubby would never stand for it. I do have a box in the pantry for prep I should probably do something with them before they get too old. I also can’t make mashed potatoes without roasting a couple of heads of garlic first to mix in. Did it a long time ago and hubby won’t eat them any other way. Good thing I found a guy who likes garlic. ;)

[MomwithHope]

That sounds good I will have to try that.

[Jamestown1630]

I’m assuming these are pan-fried?

They sound good!

[Jamestown1630]

Roasted garlic is wonderful!

Almost twenty years ago, my husband and I got stuck at a friend’s house when a horrible snowstorm came down. (We actually wound up being stuck for several days, the cars were so frozen-in, and the weather kept piling-on.)

We all decided to make the best of it, and roasted garlic drizzled with olive oil in the oven, to go with bread and a sparse meal made out of what was in the house.

The wind and snow at the windows, candle light on the table, and the wonderful smell of that garlic roasting, are memories that will never leave me.

Roasting garlic like that makes it into the most wonderful, ‘buttery’, aromatic stuff, to spread on chunks of good bread :-)

That makes even a meal that is otherwise just canned soup, seem like a meal for the Gods.

-JT

[SkyDancer]

Spuds, okay. If I want baked ‘pots I get these wrapped bakers at Walmart. You just pop them in the Uwave for four minutes or so (directions on the wrapper) and viola! Baked ‘pots and they’re excellent. I do the same with corn on the cob - slice off the end opposite the silk and Uwave them for four minutes and just squeeze the corn out using pot holders.

[outofsalt]

"I’m assuming these are pan-fried?"

Unless you have a, "fry-daddy" to do them all at once. (and the olive oil need not be virginal)

I didn't get too specific on the recipe but, chop the olives if you add them and search the interwebs for, Papas Rellenas if you need spiritual support.

[Jamestown1630]

Are those the baked potatoes wrapped in something like Saran wrap?

My brother buys those, and they do turn out very well!

-JT

[Aliska]

I have loved potatoes all my life, occasionally cook some instant mashed but don't like them. They are good for filling out real mashed potatoes in twice baked, maybe potato soup.

One of my favorites is scalloped potatoes but I needed a change. This was perfect:

Scalloped Potatoes

I got the 2mm blade for my food processor and sliced them with that.

To keep them from turning brown, I crushed a natural Vitamin C tablet (trick I learned on some cooking site) into some water and poured it as I was slicing. Works great.

In the recipe at the link, I substituted Gruyere cheese for the 2 cheeses; a small block which shredded up into quite a bit. I've made them a couple of times now but Gruyere is expensive.

This is a good white sauce recipe when you need it. I learned the hard way not to put the cheese in all at once when I was putting a lot of shredded cheddar for something else. It can clump or curdle and mine did that time.

[bgill]

The whole family likes this:

Shrimp, Potato and Bacon Chowder

1 lb frozen salad shrimp, thawed and rinsed
5 slices bacon
20 oz raw potatoes or bag of frozen cubed hash browns
2 T flour
1 T creole seasoning
3 C chicken broth
2 cans corn
2 C cream

Cook and dice the bacon in large skillet.
Saute potatoes in bacon grease.
Sprinkle and stir in flour and seasoning. You may want to transfer mixture to large sauce pan.
Add broth and let simmer 15 minutes.
Add corn and cream. Bring to boil.
Add shrimp and heat through.

[NorthstarMom]

I like instant potatoes, grew up on them. My mother in law, however, told me if they were ever served no one would eat them.

Oh well. I scrub, peel, boil and mash while thinking that on super busy days a box of potato flakes would make life so much easier.

[NorthstarMom]

My family’s favorite potato dish is “Irish Nachos”.
Easy, frugal and no gluten or eggs so my son can eat what we eat.

[Ellendra]

Idahoan makes an instant potato that’s almost indistinguishable from the real thing, and I’m picky about my potatoes! Only the kind in the packets though, not in the box. The kind in the box tastes like other brands of potato flakes.

I watch for them to be on sale and stock up. I even keep some in my desk at work for times when I don’t have much to pack for lunch. A little cream of chicken soup and some frozen peas make a decent gravy, pour over potatoes and it’s a meal in itself. For that matter, switch a fresh baked potato for the instant, and that’s my favorite don’t-feel-like-cooking-tonight dinner!

Potatoes are a staple for me, I’ve had lots of trouble with potassium deficiency, and potatoes are the most concentrated natural source there is.

[ConjunctionJunction]

Jamestown, hope your shoulder heals quickly and is feeling better soon!

Thanks for the ping!

[greeneyes]

Spuds are my favorite. I never met a spud dish I didn’t like, but I like them so much I don’t need much in the way of extras, and in fact like them kinda plain.

#1. Favorite is FRIED TATERS - just peel and slice them like potato chips except thicker and cook them in oil till browned, flip and turn and brown the other side. Add salt and pepper, and serve with a side of ketchup (optional). Sometimes add onion to them as you fry them.

#2. Second Favorite is BAKED POTATOES - Usually use the microwave these days. Wash the spuds. Stab with a knife. Put on a paper towel, and sprinkle with salt. Wrap up the spud and cook in the Microwave till the potato can be squeezed and is kinda soft/done.

Put spud on the plate and slice in half lengthwise almost all the way through. Put your finger and thumb at 2 different places at the ends of the potato and push towards the center.

Stick a chunk of butter in there and serve with salt and pepper. Optional sides for loaded potatoes, sour cream and chives, bacon, cheeses etc.

[greeneyes]

I usually purchase 3 or 4 of the Bob Evans or other brand mashed potatoes in our once a month @ payday shopping trip. Then, I put them in the freezer.

When I am ready to use them, I put them in the Micro wave on defrost till they are thawed. Then cook according to directions, and serve or put on top of a casserole.

[Cowman]

#1. Favorite is FRIED TATERS

I like good old fashioned potato pancakes. Leave 4 large potatoes in the fridge overnight so they brown up better. Grate them onto a towel and squeeze out excess moisture. Add a large pinch of salt, a tablespoon of flour, one egg and a bit of finely chopped onion. Fry in bacon grease.

I like them with coleslaw and the bacon used to make the grease

[greeneyes]

Ok, so now that we have made me crave spuds (I am on a low carb way of eating right now), let me share a few things I have done the past 2 weeks.

Tonight, I made ice cream for one:

Honey Dew Melon is one of the few fruits that are legal for me. After I cut up some chunks and put into a serving dish, there was quite a bit of liquid and the melon was really good tasting and sweet, so I drained off the liquid before eating.
2 Tbls of heavy cream
1 Tbls of melon juice
1/4 tsp vanilla extract
1/4 tsp almond extract
Added all to a large measuring cup, and used my little hand mixer to whip it all till thickened. Then poured into a small zip lock bag.

Put some ice and salt in a larger zip lock bag, and added the small one with the mix to it. Massage the bags - takes about 2 or 3 minutes for the ice cream to become soft serve frozen.

What a nifty little gadget the mixer is. About the size of a somewhat small flashlight and has a wire whisk or regular beater to use for quick little stir jobs, when you want a little better combo than a fork.

Pasta con Broccoli

What to do for the Pasta? Cabbage sliced about the thickness of fettuccine or narrower. Saute in a little olive oil.

Add an equal amount of frozen baby broccoli, and 1/4 cup of Alfredo sauce per serving of veggies. Bring just to almost boiling. (I always keep several pre made Alfredo sauces in jars in the pantry). Had one that was dated for 5/15 that needed to be used.
The cabbage taste was fine to go with the broccoli taste, and the slices were slurpy.

I haven't been desperate enough to try the cauliflower thing yet. I did see some recipes on pinterest that used Rutabaga for baked “French Fries”.

I am also making crust-less pizza, and find that I don't miss the crust. I just line an iron skillet with parchment paper with a little olive oil sprayed on before I add the sauce.

I use crushed tomatoes with basil and Italian seasoning and add some parmesan grated cheese (fine as powder) to make it thicker and gooey, then put all the other stuff on just like a regular pizza and pop it in the oven.

And that ends the Low Carb efforts for this week. LOL

[greeneyes]

I have never met a potato recipe I didn’t like. Yours sounds wonderful. I have eaten potato pancakes that other people have made, and they were very good indeed.

For ease of preparation and taste, though, just simple fried taters is always just hanging around telling me to cook me, cook me, you know you want to”. LOL

[RandallFlagg]

Bookmarking

[pugmama]

Here is a family fav:

Cracked Potatoes

Recipe courtesy Amy Finley

Yield:4 servings

Ingredients

12 small-medium Yukon potatoes
1/2 cup olive oil
2 sprigs fresh thyme, plus 1/2 tablespoon chopped fresh thyme leaves
Coarse salt and freshly cracked black pepper

1 clove garlic, sliced
Special Equipment: a rolling pin or heavy pan

Directions

Using the rolling pin or a heavy pan, gently smack the potatoes, 1 potato at a time, until the skin begins to split, exposing the interior of the raw potato. Over low heat, add the olive oil to a medium-sized heavy-bottomed saucepan, then add the potatoes and thyme sprigs and season generously with salt and pepper. Place the lid on the pan and allow to cook, undisturbed, shaking the pan every 5 minutes or so, until the bottoms of the potatoes are browned, about 10 to 12 minutes. (Check occasionally to make sure the potatoes aren’t browning too quickly and adjust heat accordingly.) Turn the potatoes to their second side, replace the lid, and continue cooking undisturbed a further 5 to 8 minutes. Remove the lid and cook a further 2 to 3 minutes, for the condensation to evaporate. Remove the thyme sprigs and add the sliced garlic and chopped fresh thyme and cook until the garlic is caramelized and chewy, about 2 minutes. Serve hot.