It is Fall and the weather is becoming cooler. A wonderful way to celebrate the changing season is to roast some ‘comfort foods’ for dinner. This is easy and has wonderful flavours to complement any dinner.
- 2 fennel bulbs, washed and trimmed
- 4 red potatoes (about 1/2 – 3/4 lbs), cut in half
- 2 medium sweet potatoes, peeled , cut in half lengthwise, then quartered
- 1 tbsp. olive oil
Heat oven to 425 degrees and preheat the roasting pan to allow the veggies to attain a crisp, golden crust.
Cut each fennel bulb lengthwise into 6 wedges. Season the vegetables with salt and pepper and toss with the olive oil to coat.
Remove the roasting pan from the oven, and place the vegetables cut side down and return to the oven to bake for about 30 minutes. Do not turn the vegetables over, and cook until tender and golden brown.
Serve immediately.
Braised Leg of Lamb
For those who love lamb this is a nice, easy way to cook your dinner with the meat and veggies – all in one. Here we go.
- 1 leg of Lamb (5 -6 lbs)
- 8 garlic cloves, peeled and halved
- sea salt and pepper
- 1/4 cup extra virgin olive oil
- 1 1/2 cups Chardonnay wine
- 4 cups chicken stock
- sprigs of rosemary
- 1 1/2 lbs baby new potatoes, halved
- 1 cup oil-cured black olives
- 1/2 cup green olives
Preheat oven to 300 degrees. Make 8 slits in the lamb and insert garlic in each one. Season with salt and pepper.
Heat the olive oil in a large roast pan or dutch oven until it begins to simmer. Sear the lamb on both sides until golden – about 5 minutes. Remove from the pan.
Add the wine and return the pan to heat and simmer for about a minute. Add the stock, remaining garlic, rosemary and bring to a boil. Add the lamb back in and cover with a lid. Braise in the oven for 4 hours.
Now add the potatoes and olives and continue braising until the lamb and potatoes are tender (35-40 minutes).
Transfer the lamb to a platter and with a slotted spoon, remove the potatoes and olives. Strain the pan juices and skim the fat from the top. Return to the pan and simmer for about 6 -7 minutes, until reduced by half. Spoon the sauce over the lamb and serve.
Add a salad and you really have a dinner fit for a king.
Poached Egg Brunch Fare
Alright, you have company for the weekend and you want to make something a little simple but must have ‘punch’ so to speak. Here we go –
Set the table the night before (old habit from running B & B)
- 10 oz. potato (peeled and grated) I love sweet potato – choice is yours
- 6 large eggs
- pinch of salt and pepper
- Crisco oil
- 1 tbsp. white vinegar
- 16 spears asparagus, trimmed, peeled and blanched
In a bowl, place the grated potato, 2 eggs, salt and pepper, mixing to combine.
Heat a frypan using 1/2 inch of oil and make 1/4 cup size potato mounds until golden brown and crispy. Remove and drain on paper towels. Keep warm.
In a deep sided frypan, add water 2/3 full and heat until simmering. Add the vinegar and stir to combine. Crack the eggs in a small bowl and just slip the eggs into the water.
Poach for about 4 minutes and with a slotted spoon, remove from the water, snip off any ragged edges of egg white and drain well.
On four plates, put a potato mound in the center, top with 4 asparagus spears, add the egg on top and if you wish drizzle the horseradish sauce (below) or use a hollandaise sauce. Place a few slices of melon or a few berries and you have a breakfast feast.
Horseradish Sauce
2 tbsp. creamy horseradish
1/4 cup sour cream
2 tsp. lemon juice
pinch of salt and pepper
Put all the ingredients in a small bowl and whisk to combine and smooth.
Yum Yum Yum – more please!
Potato Gnocchi
Gnocchi appears to be the latest ‘in’ food item. Homemade is great and you can change the ingredients and herbs for different, yet exciting flavours.
This recipe will serve 6-7 people
- 1 1/2 lbs. Russet potatoes scrubbed
- 1 cup flour (you might need more)
- 1 large egg yolk, beaten
- pinch of salt
- generous pinch of freshly grated nutmeg
- 1 tbsp. good olive oil
Preheat your oven to 400 degrees. Pierce the potatoes in several places and bake until tender (about 1 hour).
Cool slightly and cut the potatoes in half, scooping out the flesh into a potato ricer. Rice the potatoes on a parchment lined baking sheet and let cool.
Line another large baking sheet with parchment paper. Transfer the potatoes to a large bowl. Add the flour and toss to coat.
Form a well in the center and add the egg yolk, nutmeg and salt,. Stir this with a fork until evenly moistened. “It will look a little shaggy”.
Turn this out onto a lightly floured surface and knead the dough until it comes together, sprinkling with flour, very lightly, if it is sticky.
Form this dough into a ball and cut into 4 wedges.
Roll the dough between both hands and work surface to form a 3/4 inch thick rope. Cut each rope into 3/4 inch pieces and place on the prepared baking sheet.
Working in batches, cook the gnocchi in a large pot of boiling water until they rise to the surface. Continue to simmer until completely cooked through and tender (about 4 minutes).
Remove with a slotted spoon and transfer to a bowl. At this step, you can lightly saute until it just starts to turn golden OR just drizzle olive oil and toss to coat.
**You can add 1/2-3/4 cup of pure pumpkin puree and some sage for a different flavour and serve with roast chicken.
Croque Montagnarde
A few years back, while in Paris, we had a real crowd pleaser called croque monsieur. This is another palate pleaser, although a little richer version, and a perfectly wonderful luncheon fare.
- 12 small fingerling potatoes, cooked until tender and smashed
- 2 tbsp. olive oil
- 4 slices day old country bread
- 4 thick slices of ham
- 8 slices Gruyere cheese
Preheat oven to 425 degrees. Toss the potatoes with oil. Spread 1/4 cup of the Bechamel sauce (recipe follows)on to each slice of bread, and top with a slice of ham, some of the potatoes and 2 slices of cheese. Place on a parchment lined baking sheet and bake until golden and bubbly (10-12 minutes). Check after 8 minutes and rotate the baking sheet, if necessary.
Bechamel Sauce
- 2 tbsp. butter
- 2 tbsp. flour
- 1 3/4 cups whole milk, warmed
Melt the butter in a heavy saucepan over medium heat. Add the flour and whisk until the mixture bubbles just a little, but not starting to turn brown (about 2 minutes). Whisk in the milk and bring to a boil to thicken the sauce. Season carefully with a little salt and pepper and remove from heat.
This make a super great luncheon treat. Add a crisp green salad and you are off to the races. Enjoy!
Lemon Scented Potato Chowder
I love chowders and, in fact, is the one soup I don’t want my husband to make. He makes terrific soups, but not this one. I do.
- 4 cups chicken stock (better if you make your own, but store bought is good)
- 5 slices of bacon, cut in 1″ pieces, cooked crisp
- 2 cloves glarlic, chopped
- 3 large Yukon gold potatoes, peeled and cut in 1″ pieces
- 2 stalks celery, peeled and finely chopped
- 1 tsp. kosher salt
- pinch of pepper
- 1 tbsp. grated lemon zsest
- 1/2 – 3/4 cup whipping cream
- 2 tsp.fresh, chopped dill
Once you have cooked the bacon to crisp, remove and drain on a towel.
Combine the stock, garlic, potatoes, celery, salt and pepper and boil for about 15-20 minutes until tender. Remove from the heat and puree until smooth. Stir in the lemon and cream. Simmer for about 5-8 minutes over a medium heat and lastly, add the dill. Garnish each bowl with the bacon pieces.
Just remember, this should be a thick soup, so cook it down until as thick as you want it to be.
Anyone sitting at your table will always want more. Serve with crackers or toasted ciabata bread.
Crispy Potato Cakes (Rosti) with Lemon Cream
This is a great Hors d’Oeuvres. In fact, for our dinner on Saturday, we will be serving these. I promise, we will take pictures. These are soooo tasty, my mouth is watering.
- 2 tbsp. butter, divided
- 2 shallots, chopped really fine
- 2 large, new baking potatoes, coarsely grated
- 1 tbsp. olive oil
Heat 1 tbsp. of butter in a skillet, add the shallots and cook until soft. Add the potatoes, stirring until the mixture becomes quite sticky. Set aside and cool.
Shape the cooled mixture into small rounds with wet fingers and flatten slightly. Melt the remaining butter and add the rounds, cooking until brown on both sides.
Serve warm with the Lemon cream.
Lemon Cream With Chives
- 4 oz. cream cheese
- 2 tbsp. sour cream
- grated lemon rind
- 1 tbsp. fresh lemon juice
- 1 tbsp. chopped fresh chives
Beat the cheese and cream until completely smooth. Add the grated rind, lemon juice and chives, mixing well. Place a dollop on each of the potato cakes. Serve warm.
in a word….YUMMY!
Potato Mushroom Bake Ahead
This recipe will serve 8 and could be made the day before the dinner.
- 4 tbsp extra virgin olive oil, divided
- 3 lbs Yukon gold potatoes, peeled, cut lengthwise into 1/8†slices
- 1 tsp salt plus a pinch for the mushrooms
- 1 1/2 cups whipping cream, divided (plus more if needed)
- 1 cup fresh grated parmesan cheese, divided
- 3 garlic cloves, sliced very thin
- 1 lb white button mushrooms
Preheat oven to 350 degrees
Brush a 13 x 9 inch baking dish with olive oil. Arrange one third of the potatoes in the dish, slightly overlapping. Sprinkle with a little of the salt. Pour about one third of the whipping cream over the top and about one quarter of the cheese. Repeat layering as above three more times. Bake uncovered for about forty to forty-five minutes. Adding more cream, if necessary, to keep moist.
Slice mushrooms and toss with remaining oil and layer over the top of the potatoes, around the edges. Drizzle one quarter cup of cream over top of the mushrooms and one-quarter cup of cheese.
Continue to bake another twenty minutes until potato edges are golden.
To make ahead: Make as above. Cool one hour, then cover and place in fridge. Before serving, cut into serving portions, place on a cookie sheet, cover with foil and heat in a 350 degree oven for about fifteen to twenty minutes. For a fancier presentation, use large cookie cutters in any “cut” you want.
This is yummy, yummy, yummy.
Beet and Cabbage Borscht Soup
I love this soup and and this is an awsome recipe to use. The sour cream makes it and, of course, nice warm rolls, glass of wine, good company….what else is there?
Serves 4-6
- 3 tbsp. olive oil
- 3/4 lb. russet potatoes, peeled and chopped
- 2 1/2 cups chopped cabbage (1/4 of
a small one) - 1 small onion, chopped
- 8-10 cups vegetable broth
- 6-7 small beets, peeled and chopped
- 1 cup drained and chopped Roma tomatoes (canned)
- 1/2 cup chardonnay wine
- Pinch celery salt
- Fine herbs to taste
- 1 tbsp. fresh lemon juice
- Sour Cream for garnish
Heat the oil in a heavy skillet, and add potatoes, cabbage, onion and saute until the cabbage softens (maybe five minutes). Now add eight cups of broth, , wine, the beets and tomat
oes and bring to a boil. Reduce heat and simmer until all the vegetables are tender (thirty to forty-five minutes). Add lemon juice, salt and pepper.
Put in a blender and blend until smooth. Be sure you do this in small batches or it will explode all over your kitchen. Trust me. If you want a thinner soup, add more stock. Ladle into pretty soup bowls, add a dollop of sour cream. This is a very good course to serve company. Remember, it is all in how it is presented. Voila! You mastered another easy course for your dinner.
Roasted Swedish Spuds
Potatoes seem to fall into the “same old, same old” way of doing things. Try this and see if it doesn’t wake up the taste buds just a little.
- 6 baking potatoes small enough to fit into a large serving spoon
- 3 tbsp. butter, melted (not margarine)
- grated clove of garlic
- pinch of salt
- 2 tbsp. panko crumbs
- 2 tbsp. parmesan cheese
Peel potatoes and place in cold water. Put potato in a spoon, slice 1/8″ apart, just to edge of spoon -do not cut completely through, return to water. Remove each potato and drain. Pat dry. Put cut side up in baking dish. Baste with the melted butterand garlic.
Cook 30 mins at 425 degrees, baste again. Cook another 15 minutes or until they are golden in colour. Add the cheese and panko crumbs during the last 5 minutes of cooking.
What can I say? YUMMY.
Potatoes Paquette
These are terrific with ham. We find them terrific with just about anything.
Serves 4
- 4 medium potatoes
- 3 tbsp. butter
- 1 garlic clove, grated
- Pinch of salt
- Pepper
- 3/4 cup of grated cheddar cheese
- 2 tbsp chopped parsley
- 3/4 cup whipping cream.
Preheat oven to 400 degrees. Peel and slice potatoes like French fries. Cut forty-eight inches of tin foil and fold in half. Place the potatoes in center, dot with butter, sprinkle remaining ingredients over the potatoes.
Pull foil edges up quite high and pour whipping cream over. Fold the tin foil very tight so it won’t leak, place on a cookie sheet to bake for one hour. Check to ensure they are cooked.
These have that “more please” temptation. Just sayin’……
Coquille St. Jacques
Appetizers are generally a teaser prior to the main meal. Whatever you do, make the portions small or no one will be able to finish the meal. Use your imagination when serving this course. Use plates, bowls, shells or glasses; whatever you have to make it impressive. We eat with our eyes first, then with our taste buds. You can just have the appetizer and salad or appetizer and soup, if you really don’t want all three courses.
This only looks intimidating- Serves 6
- 1 lb. scallops
- 1/2 lb. button mushrooms
- 3/4 cup Chardonnay wine
- 1/4 cup water
- 1/2 bay leaf
- 1/2 small onion
- White pepper
- Pinch of salt
- 3 tbsp. butter
- 4 tbsp flour
- 1 cup fish stock
- 3/4 cup milk
- 2 egg yolks
- 1/2 cup heavy cream
- Lemon juice
- Panko crumbs
- Parmesan cheese
Rinse scallops, removing tough membrane. Slice mushrooms and combine with the next seven ingredients and simmer in a saucepan for four-five minutes.
Strain off stock and keep it warm. Set aside scallops and mushrooms. In the top of a heavy double broiler, melt butter, blend in flour and heat gently until mixture bubbles. Remove from heat and blend in heated stock from scallops. Add the milk and heat one minute longer.
Combine beaten egg yolks and cream. Add a bit of the hot sauce to the egg mixture, stirring constantly. Stir egg mixture back into the hot sauce cooking for one minute more. Do not burn.
Taste by adding a few drops of lemon juice, salt and pepper. Cut scallops into quarters and combine with two-thirds of the sauce. Spoon onto shells and cover with remaining sauce. Top with crumbs and serve with a sprinkling of parmesan cheese. Put under broiler until golden brown.
To make this even more elegant, you can cook three-four potatoes until tender, mash until smooth and pipe around the edge of the shell, giving it a raised edge. So, so, so good!