Archive for potatoes
For those in the know, Winter will arrive in 39 days. This could come straight from The Inn at the Crossroads; Seasoned Pork Stuffed and Prosciutto Wrapped Boneless Cornish Hens with Pan Roasted Fingerling Potatoes and Baby Heirloom Cherry Tomatoes. Winter is coming, eat well.
Want to know how to make this delectable duck dish? Tune in for the live simulcast 30 January 2013 on The Health and Wellness Channel live web feed, 2-4 pm (Eastern). A one hour presentation on food and obesity will be followed by a cooking demo of this piece of poultry perfection. We will also feature a live twitter chat following the presentation, during the Q&A session. If we use your question live, you will win an autographed copy of Eating Well, Living Better: A Grassroots Gourmet Guide to Good Health and Great Food!
Ever wonder what to do on the weekend with some leftovers? Well here’s an upscale version of a breakfast classic, steak and eggs. Smoked prime rib is added to potatoes, onions, garlic and some exoctic mushroom duxelle to Doc’ up the average hash into a worthy Wellington hash. But it doesn’t stop there, add a slice of seared foie gras and a perfectly poached egg. Now that is a royal repast!
By request, for a classic holiday treat, today we share a simple but elegant and mouthwatering entrée, Beef Wellington. This is also a great way to use up any large leftover pieces of prime rib from the holidays. This example uses an applewood smoked prime rib to start. If you have a filet mignon, for example, be sure to sear it off well in a hot pan and then allow it to rest before working with the puff pastry. First, prepare the duxelle.
Exotic Mushroom Duxelle
- 3 oz dried exotic mushrooms (reconstituted) or 6-8 oz fresh
- 8 oz fresh mushrooms, various varities
- ½ cup chopped onion
- 1 tbsp chopped shallot
- 1/3 cup white wine
- ¼ cup chopped parsley
In a medium saucepan over medium heat sweat the onion and shallot in some olive oil, about 2-3 minutes. Add the mushrooms and wine. Cook until all the liquid is reduced, about 15-20 minutes. Remove from the heat and place into a food processor with the parsley. Pulse until you have a finely minced paste.
Then lay out your puff pastry. Place the filet or other piece of meat in the center, season with salt and pepper. Rub a little dijon mustard over the top of the filet. Top with a slab of foie gras (if desired) and the duxelle.
Now fold up the corners and wrap as you would a gift package, sealing the places where the pastry meets by gently pinching the ends together.
Trim off the excess edges with a sharp knife so you have a small round of packaged deliciousness. Take 1 egg and mix well in a bowl with 1 Tbs of water. Brush the pastry all over with the egg wash. Cook at 400 degree for about 20 minutes, until the pastry is golden brown. If needed, check the meat temperature by using a meat thermometer.
For Day Five it’s a spicy trip to the Chesapeake Bay. Simple sautéed shrimp are elevated with some classic Mediterranean style spices, herbs and a touch of heat. Once the shrimp salad (recipe follows) is finished, form about eight ounces in to four two-ounce patties (reserve the remaining two ounces of salad for ravioli stuffing). Dredge the patties in 2 Tbs of flour mixed with 1 Tbs of Old Bay. Heat a little oil in a pan over medium heat and cook each patty until golden brown and crispy, about 2 minutes each side. Serve with a simple mashed potato and sautéed green beans. For a little international flair, top the shrmp cakes with salsa and guacamole.
Spicy Shrimp Salad
- ½ pound shrimp, shelled and deveined
- 1 Tbs olive oil
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 tsp. red pepper flakes (more if greater heat desired)
- 3 oz. grated parmesan cheese
- 2 Tbs tomato paste
- 1 clove garlic, minced
- 1 Tbs parsley, minced
- Staples: olive oil, salt, pepper
In a medium saucepan, heat the oil. Cook the shrimp along with salt, black and red pepper. Allow to cool. Mash all the remaining ingredients together with the shrimp, or pulse in a food processor.
Fall brings a variety of familiar flavors. It also brings some regional curiosities. Here in Florida, it brings locally grown dragonfruit to the shelves. Hylocerus undatus, or the white-fleshed pitahaya is a red-skinned fruit with white flesh. This is the most commonly seen variety of dragon fruit.
It is a mildly sweet, tropically flavored fruit that is a great source of vitamin C, fiber, calcium, phosphorus and anti-oxidants.
It also combines wonderfully with fresh duck. A fresh duck breast was seared to perfection.
The dragonfruit was made into a tangy sweet gastrique. The sliced breast was then served over a truffled root mash with sauteed chard for a regionally, freshly, autumn flavored taste treat. Food to Fall for!
Chicken soup for this and chicken soup for that. It’s all wonderfully soothing kitschy marketing mumbo jumbo, fuzzy kittens, hugs and earthy crunchy feel goodedness. But whatever happened to chicken soup for the tummy?? Chicken soup because it tasted delicious? Here is a recipe based on the simple homemade from scratch chicken soup I grew up with. As an FYI this will relieve cold symptoms, cure the flu and will make you feel generally better about everything, just like a fuzzy kitten but without the hairballs. And for those that doubt the power of homemade chicken soup, no soup for you; 1 year.
Sandy’s Rosemary Lemon Chicken Noodle Soup
- · 1 Whole Chicken, Fryer size; giblets removed
- · 4 small turnips, peeled
- · 2 onions, peeled and halved
- · 2 carrots, peeled
- · 2 parsnips, peeled
- · 2 stalks celery, greens attached
- · 1 garlic clove, finely chopped
- · 1 lemon
- · 2 Tbs. peppercorns
- · ½ bunch parsley
- · 3 sprigs tarragon
- · 2 sprigs rosemary
- · 3 sprigs oregano
- · 3 sprigs thyme
- · 5 quarts water
- · Salt, 1 Tbs. and to taste
- · 1 package of fettuccine noodles (durum semolina wheat) or homemade noodles, uncooked
In a large stockpot add the chicken, turnips, onions, carrots, parsnips, celery and garlic. Cut the lemon into quarters, squeeze the juice into the pot using a sieve or otherwise making certain the seeds are removed. Add the rinds to the pot. In a piece of cheesecloth add the peppercorns and herbs. Tie off the cheesecloth bundle and add to the pot. Add the Tbs. of salt. Add the water; make sure there is enough to completely cover the chicken. Bring to a boil then reduce to a simmer. Allow to slowly simmer for about 3-4 hours; taste and season with additional salt as needed during this time. Remove the onion and lemon rinds, discard. Remove the cheesecloth and its contents and discard. Remove the chicken, allow to cool slightly and separate the meat. Shred the meat into bite size pieces and reserve. Remove the turnips, parsnips, carrots and celery. Discard the celery greens and cut the remaining vegetables into bite size pieces and reserve. Keep the remaining broth to a simmer. Add the pasta and allow to cook. Add the reserved vegetables and chicken meat back to the soup. Season with salt as needed and serve.
Side dishes are sometimes treated like a red headed step child. However, they are more like a pound pup; a little love yields a big reward. Here’s a simple side that amps up any main dish and makes it a whole lot better. Oven roasted rosemary potatoes combined with some wilted greens. Adopt a side today.
St. Patty’s Pie
Honey Mead Corned Beef
- 3-4 pound beef brisket
- 1 cup mead (or use white wine and add 1 Tbs honey)
- 1 cinnamon stick
- 1 tsp. mustard seed
- 1 tsp. black peppercorns
- ¼ cup juniper berries
- 2 bay leaves
- 1 slice fresh ginger
- 1 tsp. whole cloves
- 1 Tbs whole allspice
- ¼ cup apple cider vinegar
- 1 Tbs honey
- 3 cups water
- 1 Tbs. salt
- 1 tsp. fresh ground black pepper
- 2 leeks, finely sliced white parts only
- 3 carrots finely diced
- 10 ounces fresh peas
- 10 ounces pearl onions, peeled
- ½ head of green cabbage, thinly sliced
- 1 tsp. savory
- 1 tsp. salt
- ½ tsp. fresh ground black pepper
- 1 can (14.5 ounces) Guinness
- 2 Tbs butter
- 2 Tbs flour
- 1 Tbs neutral oil (like canola)
- 3 potatoes, roughly chopped
- 1 parsnip, roughly chopped
- 2 Tbs. butter
- 1/3 cup milk
- Salt and pepper to taste
- 2 Tbs panko bread crumbs
- Parsley, finely chopped for garnish
Place the brisket and all ingredients in a slow cooker (or large stockpot, covered over low heat) and cover. Make sure the liquid will cover the brisket, add more water as necessary. Cook (do not let it boil) for 6-8 hours until fork tender. Remove, trim away the fat and slice against the grain into bite sized bits.
In a large sauté pan over medium heat, heat the oil and butter. Add the onions and leeks and cook for 2-3 minutes. Add the savory, peas and carrots and cook for several minutes, until slightly softened. Add the cabbage and cook until the cabbage has softened, but still has a little crispness, about five minutes. Season with salt and pepper. Add the flour and stir to coat the vegetables, cooking another 2-3 minutes. Add the Guinness and reduce until the sauce has thickened, about 5-8 minutes. Remove from the heat.
Heat a stockpot with salted water and cook the potatoes and parsnip over medium heat until fork tender. Remove and drain, then return to the pot over low heat adding butter and milk. Mash until smooth, season with salt and pepper.
To assemble use a casserole dish. Mix the corned beef with the vegetable filling in a separate bowl then layer the casserole dish ¾ the way up. Pipette the mashed potatoes on top and sprinkle with panko bread crumbs. Brown the potatoes under the broiler on high for 3-5 minutes. Remove, garnish with parsley and serve.