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.)

[pugmama]

This is a great menu combination: Roasted Duck Fat Potatoes A favorite in France, potatoes cooked in duck fat emerge crispy on the outside with a wonderfully smooth texture inside. They’re the perfect accompaniment for our Seared Duck Breasts with Cherry Port Sauce Ingredients: Kosher salt, to taste 1 1/2 lb. Yukon Gold potatoes, peeled 1/4 cup duck fat 1/2 cup all-purpose flour 1/2 cup finely ground cornmeal Directions: Bring a large pot of water to a boil over high heat. Salt the water, add the potatoes and boil for 10 minutes. Drain the potatoes and rinse with cold water. Let cool completely. Preheat an oven to 450°F. Pour the duck fat into an 11-inch fry pan and place in the oven for 10 minutes. In a bowl, whisk together the flour and cornmeal. Cut each potato into quarters. Working in batches, toss the potatoes in the flour mixture until well coated; transfer to a large plate. Remove the pan from the oven. Place the potatoes, cut side down, in the pan in a single layer. Return the pan to the oven and roast until the potatoes are golden brown and crisp underneath, about 30 minutes. Turn the potatoes over and continue roasting until crisp and browned on the other side, about 20 minutes more. Using a slotted spoon, transfer the potatoes to a paper towel-lined plate to drain. Arrange the potatoes on a platter and season with salt. Serve immediately. Serves 4. Williams-Sonoma Kitchen. Seared Duck Breasts with Cherry-Port Sauce Duck breast has a fairly thick, fatty skin. When the breast is seared, some of the fat melts away, flavoring the meat in the process, and the skin turns a lovely golden brown. To accomplish this, place the breast, skin side down, in the pan to start, as this speeds up the fat-melting process without overcooking the breast. Accompany with our Roasted Duck Fat Potatoes (see related recipe at left). Ingredients: 1/2 cup low-sodium chicken broth 1/3 cup dried tart cherries 4 boneless duck breast halves, preferably Muscovy, each 6 to 8 oz. Salt and freshly ground pepper, to taste 1 shallot, minced 1/4 cup port 1 Tbs. chicken demi-glace 2 Tbs. unsalted butter, at room temperature, cut into small pieces Directions: In a small saucepan over medium heat, warm the broth until steam begins to rise from the surface, about 3 minutes. Add the dried cherries and remove from the heat. 

Season the duck breast halves with salt and pepper. Using a sharp knife, score the skin by making a diamond pattern, being careful not to cut into the meat. 

Heat a sauté pan over medium-low heat. Place 2 duck breast halves, skin side down, in the pan and cook until the skin is very crisp and golden, 10 to 12 minutes. Turn the duck over and cook until the meat is just springy when pressed, 3 to 5 minutes more for rare to medium-rare, or until done to your liking. Transfer the duck to a cutting board and cover loosely with aluminum foil. Pour off the excess fat from the pan, reserving the fat for another use. Repeat to cook the remaining duck breast halves. 
Pour off all but 1 Tbs. of the fat from the pan. Set the pan over medium heat, add the shallot and cook, stirring occasionally, until tender and translucent, 2 to 3 minutes. Add the port, bring to a boil and cook until it is almost evaporated, about 2 minutes. Add the broth and cherries and the demi-glace, and cook until slightly thickened, 1 to 2 minutes. Add the butter and whisk until completely incorporated. Taste and season with salt and pepper. Using a sharp carving knife, cut the duck across the grain into thin slices and arrange on a warmed platter. Pour the sauce over the meat and serve immediately. Serves 4. Williams-Sonoma Kitchen.

[pugmama]

And one more. Loved this-husband not so much. Served this with a roasted lemon chicken.

Roasted Fingerling Potatoes With Dried Figs and Thyme

Adapted from Daniel Humm, Eleven Madison Park/New York

Time: 40 minutes plus at least 4 hours’ soaking

1/2 pound dried black mission figs or other dried figs

1 1/2 cups brewed black tea, more if necessary

2 pounds fingerling potatoes

1 head garlic

5 sprigs of thyme

1/3 cup olive oil

Salt and black pepper to taste.

1. Place figs in a bowl, cover with hot black tea and let cool. Cover and refrigerate for 4 to 6 hours or overnight, depending on initial softness of figs.

2. Preheat oven to 400 degrees. Wash potatoes well and trim any bad parts. Separate garlic head into individual cloves but do not remove outer skin.

3. Drain figs. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. Remove and season immediately with salt and pepper. Serve. Diners may remove skin from garlic at the table and eat along with the potatoes, if they wish.

Yield: 4 to 6 servings.

[Conservative4Life]

My paternal grandmother, old Irish family, refused to sit at a table to eat without some form of potato on the table... its funny, Grandma passed several years before meeting my wife and she would have loved my wife dearly because she is almost the same way...

[MomwithHope]

My Dad would have loved your post as I did. He passed in 1995 and I stuck a garlic clove in his pocket at his wake. He grew his own garlic and shortly after he passed my mom was in a Wendys with her buddies. At the table next to them were some old guys eating. one of them said he hadn't seen my dad (used first name) in awhile. Another guy said - who, and the first guy said you know him he always smelled of garlic. Mom proudly called over that was her husband.
Another way to use roasted garlic, roast about 3 heads and put it on your next homemade pizza.

[Liz]

Love your vegetable threads, J/T.

Julia Child raved over these--version of dish served in a charming bygone NYC restaurant "La Tulipe."

GRATED POTATO PANCAKES / from 2009 "Kitchen Wisdom" cbook.
French cooks call these Potato Galette. Nice way to use leftover baked potatoes.

METHOD Steam 3-4 large unpeeled baking potatoes 15-20 min (not quite tender). cool several hours completely cold. Then peel and rub through large holes of hand grater. Toss w/ s/p.

Divide loosely into 6 mounds.

Spread 2-3 portions in pan of hot 1/8" clarified butter, press together lightly w/ spatula 4-5 min. Saute several min (brown bottom), turn with care, brown 2nd side.

GOOD DO-AHEAD Make entire recpe---reheat 425 deg when ready to serve.

[Liz]

Once I get on these recipe threads, my sweet tooth kicks in. So here goes.

Sweet Potato Bread Pudding / Rum Sauce / La Times Culinary SOS
From Zea Rotisserie and Grill, New Orleans. Dense sweet potato bread
pudding is almost cake-like w/ crunchy pecan topping, thick, sweet rum sauce.

PIC/ (Gary Friedman / LAT)

METHOD In glass bowl, hand mixer 9 eggs. Slowly beat in 3 c sugar, then 3 tb ea pumpkin pie spice, vanilla. Beat in 1 1/2 c mashed sweets thoroughly, then 1/3 lb melted butter. Beat in qt milk thoroughly. W/ hands, mix in lb stale 1/2" French bread cubes, cup raisins. Cover/fridge overnight. Thoroughly stir, no white spots show (soaked bread breaks down w/ stirring); raisins are evenly distributed.

Pour into lightly buttered 13x9" baker. Lightly scatter and press 11/2 c pecans on top. Bake 275 deg til puffed; center custard is set 70-90 min. Cool on rack 2 hours before serving.

RUM SAUCE Heat to simmer 2 c light corn syrup, 1/4 c dark rum, 2 tbl vanilla. Offheat whisk in vigorously cup room temp butter. Hold on counter til service. Copyright © 2012, Los Angeles Times

[Hoffer Rand]

I made this potato and mushroom gratin for Thanksgiving a couple years ago. My daughter's two favorite foods! I'll warn you, it makes a LOT, but it's to die for! Oh, and I upped the amount of cheese in it, because we love cheese.

Potato Mushroom Gratin

[Hoffer Rand]

Makes the house smell wonderful, too!!

[BunnySlippers]

Good timing! I have 2 pounds of beautiful red potatoes only about 1 inch around waiting to be used.

[BunnySlippers]

Is there a brand you like?

[JRandomFreeper]

Anything I can pick up and carry. Instant potatoes are one thing I don't care too much about brand, etc..

/johnny

[Jamestown1630]

That’s not quite a Latke, but looks good; and I can’t believe I posted on Spuds, without including Latkes!

The link below seems to have every possible variation; but my favorite is still the plain, classic Latke, with lots of sour cream (I don’t do applesauce ;-)

http://allrecipes.com/recipes/holidays-and-events/hanukkah/latkes/

-JT

[Jamestown1630]

I copied that one, it looks so good. And I concur: always More Cheese!

-JT

[TEXOKIE]

Hey, GE! Those sound wonderful!

I do have a question: What kind of Alfredo sauce do you use? Is it one you prepared, or a store-bought item? Also, I thought that kind of sauce used flour as thickener.

I do know that there is a Walden Farms zero alfredo sauce. It isn’t too bad, but not what I would automatically reach for as a comfort food!

[greeneyes]

Classic Alfredo sauce is made using heavy cream, Parmesan cheese, and maybe some other cheeses - pretty thick without adding thickener. I have made some from scratch a decade or so ago.

As you know, I keep a pantry that has several jars/cans of whatever quick stuff to use - heat and eat.

It just happened that I had some classic Alfredo sauce - Great Value Brand that had a use by date of May 2015. Only 2 carbs per 1/4 cup serving. Plenty for a cup or two of cabbage and a little Broccoli.

As soon as I saw the jar - doing a pantry check, I had this craving for the sauce, especially once I confirmed that the carbs count was small. Did a search and cabbage came up as one suggestion. Cabbage and Broccoli are always on hand these days for quick green legal veggies.

Can you “see” my Happy Face? Big flavor in that sauce! LOL

Only downside - no ice cream tonight. Traded the sat. fat in ice cream for the sat fat in Alfredo Sauce.

All I added was a tsp of EVOO to keep the cabbage from sticking and a little garlic and pepper.

[Liz]

La Madeleine's Country Potato Soup / food.com / from Executive Chef Remy Schaal
From the legendary French Bakery & Cafe founded in Dallas in 1983.

METHOD Sweat 1/8 c sweet butter, thin rounds 2 white part leeks, sliced lge yellow onion. Add 1 1/2 qts chix stock, salt, 2 sprigs thyme, 4 lge peeled potatoes in 1/4" slices. Cook/stir 40 min on med. Add 1/2 c h/cream, BTB.

SERVE hot garnished w/ grated Cheddar, bacon crumbles.

For a complete meal, serve w/ Croque Monsieur (French grilled cheese), pasta-vegetable salad.

[dennisw]

Potatoes can use a lot of salt. Steam some whole must be whole potatoes of any size. This keeps maximum flavor in the potatoes.

Make a dipping sauce of olive oil, salt saturated water and ground black pepper. Little diced onion if you like. Use equal parts olive oil and salt saturated water which is water that has the most salt dissolved in it that it can take

When potatoes are done steaming serve with dipping sauce on the side. Cut off piece of potato. Dip in sauce. Keep repeating.

If you let potatoes cool down a bit before serving they taste even better.

You could also serve these steamed whole potatoes with butter and sour cream like a baked potato

[Hoffer Rand]

Let me know what you think after you’ve made it. We loved it!

[Liz]

Jalapeno Sweet Potato Chowder
North Carolina sweet potato growers' recipe.

METHOD Sauté/soften diced onion in 2 tb butter. Add lge
puréed baked sweet potato, qt veg stock. BTB; simmer/reduce
slightly. Add 1 1/2 c corn kernels, tsp minced jalapenos, 1/2 c
h/cream, tsp salt. Simmer 10 min.

SERVE garnished w/ jalapeno rings, chp scallions.

[TEXOKIE]

Ohhhhhh! That sounds wonderful! I think I’ll need to look into that seriously!!!Love the idea of using with broc and cabbage!