Scrumptuous Breakfast On The Fly

This is a wonderful weekend breakfast when you have more than 5 minutes to eat and run.( Not a spelling error above, just being silly to see if you even notice.)

  • 2 tbsp. Crisco Oil
  • 1 tbsp. butter
  • 4 yellow gold potatoes, peeled and cut in 1/2 inch cubes
  • Sprinkle of Joe’s Stuff Seasoning (generous)
  • pinch of salt
  • 4 eggs
  • hot buttered toast OR
  • toasted bagels

Mix the first 5 ingredients together and cook, stirring until all are golden brown and cooked through. Place in the oven, set on warm, to go to next step.

This is the easier of the two steps. In the same fry pan, crack 4 eggs and add a few drops of water in the pan and cover. Cook for about 1 – 1 1/2 minutes, until the whites are no longer runny.

On 4 plates, divide the potatoes equally and top with an egg.  Add the toast or bagel and pour a cup of freshly brewed coffee and a glass of fresh juice.

Oh yes…..what a way to start the day.

Potato and Carrot Mash

This is a bit unusual, perhaps, but oh so tasty. This would be a wonderful side dish for a barbecued steak.

 

  • 1 lb. yellow fleshed potatoes
  • 1/2 lb. carrots
  • 2 cloves garlic, grated
  • 2 tbsp. butter
  • 2 tsp. creamy horseradish
  • 1/2 cup sour cream
  • salt and pepper to taste

The potatoes and carrots should be peeled and cut into chunks. In a saucepan, cook the vegetables and the garlic until tender. This could take about 18 minutes. Drain really well.

In your electric mixer, combine the vegetables with the butter, creamy horseradish and sour cream until smooth. You may need to add a touch of milk to make the consistency you want. Add salt and pepper and serve with the steaks or ribs you have just taken off the barbecue.

Enjoy this dish.

The Best Crispy Roasted Potatoes Ever

My Mom could make the very best roasted potatoes, especially if cooking a pork roast. Here is another way, perhaps a little longer time-wise, but it is so worth it, you won’t mind.

Serves 4

  • 2 lbs. Russet potatoes, peeled and cut into 1 1/2 inch cubes
  • 1/4 cup each butter and olive oil
  • 1 tsp. crushed fennel seeds
  • pinch of salt

The big secret here is to boil them first just until fork tender. Drain well.

In a roasting pan, heat the oil and butter in a hot (425 degree) oven for about 3 minutes. Remove from oven.

CAREFULLY now-stand back and, with a slotted spoon, add the potatoes. Sprinkle with salt and fennel seeds, and stir to coat.

Put back in the oven and roast for about 50-55 minutes, making sure to turn the potatoes every 20 minutes. They are crispy on the outside and soft on the inside.

 

Breakfast Hash, American Style

This seems to be popular for breakfast. Give it a go and you will make it again….and again!

  • 2 tbsp. butter
  • 3 tbsp. flour
  • 3/4 cup chicken broth
  • 1/2 – 3/4  cup half and half
  • salt and pepper
  • 1 tbsp. coconut oil
  • 1 lb. sweet Italian sausage, cut in 1/4 inch coins.
  • 1 large red pepper, seeded and coarsely chopped
  • 1 Jalapeno pepper, seeded (optional) and chopped
  • 8-10 mushrooms, sliced
  • 1/4 cup wine vinegar
  • 3 large russet potatoes, grated on large holes of box grater
  • 1 1/4 cups aged cheddar, shredded
  • 2 shallots, chopped fine

Preheat oven to 350 degrees, with the rack in the upper third of the oven.

Melt butter in a saucepan over medium heat and add the flour, whisking to make a roux for 1 minute. Slowly whisk in the broth and half and half. Bring to a boil. Make sure there are no lumps so whisk constantly. Remove from the heat, and season lightly with salt and freshly ground pepper.

Heat the oil in a skillet and cook the sausage coins until browned, about 2 minutes per side. Transfer to a 9 x 13 baking dish (sprayed first with non-stick Pam), Spread out evenly.

Reduce heat to a minimum and add the peppers and mushrooms, cook until lightly browned and softened (6 minutes). Add the vinegar and cook another 35 seconds to scrape up any brown bits. Spoon these evenly over the sausages.

Now for the good stuff. Combine the potatoes, cheese, shallots and sauce. Spoon over the top evenly and cover with tin foil (parchment paper first) and bake for 35-40 minutes. Uncover and broil until the top is well browned. (7-8 minutes). Serve warm with scrambled eggs and muffins….and don’t forget the juice and coffee. Whew!

Trout With Fennel Croquettes And Special Sauce

I absolutely love trout and here is a wonderful way to prepare and serve this goodie.

 

  • 4 x 4 oz. trout fillets
  • 4 tbsp. butter
  • 12 fennel croquettes (make ahead – recipe here)
  • Pastis Sauce (make ahead – recipe here)

 

Pastis Sauce With Vegetables

  • 1 tbsp. unsalted butter
  • 1 tsp. olive oil
  • 1 shallot, finely sliced
  • 1/2 bulb of fennel, trimmed and very thinly sliced
  • 2/3 cup dry white wine
  • 1 tbsp. anise-flavoured liqueur
  • 1 cup fish stock
  • 1/2 cup whipping cream

Heat the butter and oil in a heavy bottomed saucepan over a medium heat. Reduce heat and add the shallot and fennel. Cook covered until soft. Add the white wine and anise flavoured liqueur and bring to a boil, cooking and stirring until reduced by half. Add the stock and cook until reduced by half again, before adding the cream. Bring back to the boil and reduce until it thickens slightly. Taste, seasoning with salt and pepper as necessary.

Strain the sauce and keep the fennel and shallots separate from the sauce. Set both aside for plating.

 

Fennel Croquettes

  • 2 russet potatoes
  • 2 tbsp. olive oil
  • 1 tbsp. butter
  • 1 shallot, finely chopped
  • 1/2 bulb fennel, trimmed and thinly sliced
  • 1 pinch of fennel seeds
  • salt and pepper to taste
  • 1 cup flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 2 cups vegetable oil for frying

Cook potatoes, drain and return to the saucepan. Place on the burner and shake the pan for about 60 seconds to ensure the moisture has evaporated. Use a ricer or food mill and process into a large bowl until smooth. Allow to cool for 5 minutes.

Heat the oil and butter in a skillet until melted and add the shallot, fennel and fennel seeds. Cover and cook until soft (7-8 minutes). Pour into a blender and process until smooth. Add to the potatoes and mix well. Season lightly and taste. Cool to room temperature.

Roll into 1 inch balls and roll in flour, then the beaten egg and finally the panko crumbs. Repeat until all the potato mixture is done.

Heat the oil in a deep saucepan. Fry the croquettes in the hot oil for about 4 minutes until a beautiful golden colour. Remove to a paper lined plate and set aside.

 

Trout Fillets

Pat the fish dry with a paper towel on both sides and season with salt and pepper. Melt the butter in a saucepan, add the fish and cook for about 4 minutes each side. (should be springy to the touch).

To plate, place a mound of the fennel mixture on the plate, add the trout in the center and surround with the croquettes. Spoon the sauce around the plate.

 

Duchesse Potatoes

These are a perfect addition to your dinner – especially if it is your Easter fare. It will serve 8. The only thing you need is a piping bag with a large star tip. Easy but looks elegant.

 

  • 8 russet potatoes, peeled and cut into chunks
  • 3 tbsp. butter
  • 4 large egg yolks, separated
  • 1/4 cup heavy whipping cream at room temperature
  • pinch of salt and black pepper
  • 1/4 tsp. freshly ground nutmeg
  • 2 tbsp. finely chopped parsley for garnish

Cook the potatoes in a pot of boiling water over high heat. Cook until very tender. Drain and return the pan to the heat, shaking the pan for about a minute or until all the moisture is evaporated.

Using a ricer set over a large bowl, process all the potatoes, allowing to cool for about 5 minutes. With a spatula, add the butter, 2 egg yolks, cream, salt, pepper and nutmeg. Taste to adjust the seasoning, if needed.

Spoon the potato mixture into the piping bag and pipe 16 rosettes on a parchment lined baking sheet.  Beat the remaining 2 eggs lightly and brush very gently the rosettes. In a preheated 400 degree oven, bake for 20 minutes or until lightly browned around the edges.

Sprinkle with the parsley and serve 2 rosettes per plate.

Spicy Mussel Chowder

This is quite similar to clam chowder but has been spiced up with a Thai curry.

 

  • 3 cups chicken broth
  • 1  1/2 lbs. mussels
  • 1 tbsp. Crisco oil
  • 1 cup diced red potatoes
  • 1 cup diced fennel
  • 1 cup sliced leeks  (cut in half horizontally first and rinse well)
  • 1/2 tsp. Thai red curry paste
  • 1/4 cup whipping cream
  • 1 tbsp. lime juice
  • salt and pepper
  • 2 tbsp. chopped fresh Italian parsley

Bring the stock to a boil and add the mussels. Shake pan and cover until the mussels open up. Discard any that do NOT open. Remove the mussels from the shell and reserve. Reserve the broth in a separate bowl.

Heat the oil in a saucepan and add the potatoes, fennel and leeks and saute for 2 minutes.  Add the curry paste and cook a further minute. Pour in the mussel cooking broth and bring to the boil, reduce heat to medium low and simmer for about 14-15 minutes until the vegetables are tender.

Add the mussels and cream to the pot and simmer for about 2 minutes. Stir in the lime juice and ladle into soup bowls. Top with the chopped parsley.

Oh, be sure to have a chilled bottle of Riesling on hand. Perfect together.

Lemon Garlic Mashed Potatoes

If you are not having a turkey this season, but opting out for either lamb or ham, then these are the potatoes you should try.

 

  • 3 lbs. Yukon Gold potatoes, peeled and chopped into chunks
  • 3 cloves garlic, halved
  • 3 tbsp. olive oil
  • 2 tbsp. butter
  • pinch of salt and pepper
  • 2 tbsp. capers, drained and chopped
  • 1/3 cup Italian parsley (flat leaf)
  • 2 tsp. lemon peel, shredded
  • 1 half lemon

In a large sauce pot, cook the potatoes and garlic in boiling water until tender.(20-25 minutes).

Drain the potatoes, but reserve 1 cup of the water. Mash with a potato masher to break them up, then place in  your electric mixer beating until totally smooth, adding 2 tbsp. of the oil, butter, salt and pepper, and just enough of the reserved water to reach the desired consistency.

Transfer to a serving bowl, topping with the capers, parsley, lemon peel and drizzle the remaining oil over the top. Squeeze the lemon over the top just before serving.

This makes enough for 8, plus a little more for leftovers.

 

Easy Potato Latkes

Even if you do not celebrate Hanukkah, make these up and serve with baked ham or  a lovely chicken dish or just alone.  They are truly yummy.

  • 2 eggs, beaten
  • 2 minced cloves of garlic
  • pinch of salt
  • 1 1/2 lbs. russet potatoes, peeled (these make the best crunchy latkes)
  • 2 tbsp. Crisco oil

Combine the eggs, garlic and salt and set aside. Grate the potatoes on the fine side of the grater and add to the egg mixture. Note: do not use frozen potatoes.

One half cup at a time, squeeze out all the moisture from the potatoes over a small bowl. Make into 2 1/2 inch patties.

Heat the oil in a large skillet on medium and carefully slide in the patties and cook for about 2minutes and turn over, cooking a further 2 minutes. Repeat until all are cooked. Drain on paper towels and serve warm with chilled applesauce and creme fraiche.

If you need to, add more oil to accommodate finishing all the latke cakes.

 

Okay, you’re welcome. Enjoy!

 

 

 

 

 

Mashed Potatoes And Vegetable Bake

It is now Autumn and that means potluck dinners and Thanksgiving celebrations. This is a wonderful side dish to either make and take or make, bake and devour.  Either way, it will be a real hit on the table.

 

  • 2 lbs. russet potatoes, peeled and cut in 2 inch pieces
  • 1 tsp. olive oil
  • 1 cup fresh corn kernals (frozen can be used-thawed)
  • 1 cup asparagus, cut in 1 inch pieces
  • 1 garlic clove, minced
  • 1/2 cup sour cream
  • 1/4 cup butter
  • pinch of salt
  • 2 cups panko crumbs
  • 1  cup shredded white cheddar cheese
  • 1 tsp. paprika
  • 3 tbsp. butter

Preheat oven to 450 degrees.

In large pot, boil potatoes until tender (about 15-17 minutes). Drain. With a potato masher, mash the potatoes and then place in food processor. (this step prevents lumpy potatoes).

Now add the sour cream, 2 tbsp. butter, 1 egg, pinch of salt, paprika and minced garlic. Mix until completely smooth.

In a skillet, add the olive oil and saute the vegetables until tender (6-8 minutes). Transfer these to a buttered 1 1/2 qt. baking dish. Scoop the potatoes over the top, spreading to the dish edge.  Sprinkle the top with the panko crumbs and grated cheese. Then dot the 3 tbsp. of butter over the top.

Bake only until the top is getting browned. This will make 8 plus servings. A great dish to make.

There, didn’t  I tell you it was great?

 

Pan Fried Rosemary Potatoes With Grilled Onions

This dish was served at the cooking class dinner we were attending on
Monday. Don loved it so much he has prepared it to take on his golf weekend with his sons and 16 others). It really is tasty. This is for 4 but simply  double or triple as required.

 

  • 4 medium sized potatoes
  • 1 red onion, peeled and cut into 1/2 inch thick disks
  • 1 clove garlic, minced
  • 1 sprig fresh rosemary
  • salt and pepper to taste
  • 1/2 tsp. nutmeg
  • 3 tbsp. oil
  • 1 tbsp. butter

Preheat barbecue to high.Wash the potatoes thoroughly and place whole in a pot of water and bring to a boil. Cook until just tender.

Remove from the pot and allow to cool slightly. While this is happening, oil and season the disks. Place on the grill and cook until soft and tender and well charred. Set the onion aside and dice the potatoes to desired size.

Heat a non-stick frypan on the barbecue and add the oil. Add the potatoes allowing them to cook at high heat, occasionally tossing or turning over so they don’t burn.

When the pan become ‘dry’ add the butter tossing a few times and continue to cook an additional 5 minutes. They should be browned on almost all sides. Add the garlic, grilled onions and seasonings. Mix through and serve.

Thanks Justin, these are great. Oh by the way, add more butter if you think it should be added.

Potato Salad With Buttermilk And Blue Cheese

I seem to be on  ‘southern style’ recipes these last couple of days. Here is one to keep for the Easter Brunch/Dinner or just for the summer. Keep it handy,  you will like it.

 

  • 5 large red skinned potatoes
  • 1 cup buttermilk
  • 1/4-1/2 cup blue cheese, crumbled
  • 1/3 cup mayonnaise
  • 1 tbsp. grainy mustard
  • generous pinch of salt
  • 1 tbsp. vinegar
  • pinch of ground pepper
  • 2 celery stalks, peeled
  • 1 green onion (optional)
  • 1 each green and yellow pepper

Do not peel the potatoes, but cut in half and boil until fork tender (15-16 minutes).

In a large bowl, whisk together the buttermilk, mayonnaise, mustard and vinegar. Add the salt and pepper. Thinly slice the celery, core and seed and chop the peppers. Stir into the dressing. (if using onion, add now).

Drain the potatoes and cut into chunks. Add to the dressing, add the crumbled cheese and stir to combine. You can eat it now or at room temperature as both are delicious.

Add a meat dish….barbecued ribs, chicken, or steak. This will go with anything.

Yummy!