Potatoes

Three-Cheese Potato Gratin

By Susie Middleton   |   Tuesday, December 20, 2011
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butternut squash stew
 

There’s no better time of year to cook rich, decadent dishes than the holidays! One of our favorite cold-weather indulgences is a luscious potato gratin, especially when it’s made with three different kinds of cheese.

Serves: 6-8

Tip: If you’d like to make it less rich, use less cream and more milk.

Ingredients

2 tsp. unsalted butter, at room temperature
1-1/2 cups whole milk
1 cup heavy cream
2 large cloves garlic, smashed and peeled
2 to 3 sprigs rosemary, 3 inches long
Pinch freshly grated nutmeg
4 oz. grated Swiss cheese (about 1 cup)
2 oz. freshly grated Parmigiano-Reggiano (about 1/2 cup)
2 lb. russet potatoes (3 to 4 medium)
Kosher salt and freshly ground white pepper
4 oz. fresh goat cheese, crumbled (about 2/3 cup)

Directions

Position a rack in the center of the oven and heat the oven to 350°F. Line a rimmed baking sheet with foil. Grease a 9x13-inch baking dish with the butter.

Pour the milk and cream into a small saucepan. Add the garlic, rosemary, and nutmeg. Bring just to a simmer, cover, and remove from the heat. Set aside to infuse for at least 20 minutes. Combine the Swiss cheese and Parmigiano in a bowl.

Peel the potatoes and, using a mandoline or your sharpest knife, slice them into 1/8-inch-thick rounds. Arrange about one-third of the potatoes in a single overlapping layer in the baking dish, season with kosher salt and white pepper, and top with one-third of the Swiss-Parmigiano mix. Scatter over half of the goat cheese. Add a second overlapping layer of potatoes, more salt and white pepper, another third of the Swiss- Parmigiano mix, and the remaining goat cheese. Make a third layer with the remaining potatoes and season with salt and white pepper. Press down lightly to compact the layer

Remove the garlic and rosemary from the infused cream, and discard them. Set the cream over medium-high heat and watch carefully until it just begins to simmer; don’t let it boil. Pour the cream over the potatoes and sprinkle the remaining cheese on top.

Set the baking dish on the foillined baking sheet, and bake until the top is deeply brown and the potatoes are completely tender when poked with a skewer, 1-1/4 to 1-1/2 hours. Let sit for 10 to 15 minutes before serving.

Nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 330; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 13; Protein (g): 11; Monounsaturated Fat (g): 6; Carbohydrates (g): 25; Polyunsaturated Fat (g): 1; Sodium (mg): 270; Cholesterol (mg): 70; Fiber (g): 2; ;
 

susie middleton

Susie Middleton is editor at large for Fine Cooking magazine.


Twice-Baked Potatoes With Fresh Horseradish

By Susie Middleton   |   Thursday, December 15, 2011
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butternut squash stew
 

Everyone loves twice-baked potatoes, but in this recipe, we boost their rich, cheesy flavor with punchy, spicy fresh horseradish. It’s the ultimate steakhouse side dish, made right in your own kitchen!

Serves: 4

Ingredients

4 medium russet potatoes (about 7 oz. each), scrubbed and dried
5 Tbs. unsalted butter, softened
1/2 cup plus 2 Tbs. finely grated Pecorino Romano (3/4 oz.)
1/2 cup sour cream, at room temperature
1/4 cup half-and-half, at room temperature
2 Tbs. plus 2 tsp. finely grated fresh horseradish
1 Tbs. thinly sliced chives; more for garnish
Kosher salt and freshly ground black pepper

Directions
Position a rack in the center of the oven and heat the oven to 400°F.

Prick the potatoes a few times with a fork. Put the potatoes directly on the oven rack and bake until tender when pierced with a skewer, 50 to 60 minutes.

While the potatoes are still hot, hold each one with a clean dishtowel and cut off about one-quarter lengthwise. With a spoon, scoop the potato flesh out into a medium bowl, leaving enough on the skins that they hold their shape. Add 4 Tbs. of the butter to the potato flesh, and with a potato masher, work the potatoes until lightly mashed but not completely smooth. Stir in 1/2 cup of the pecorino, the sour cream, half-and-half, 2 Tbs. of the horseradish, the chives, 1 tsp. salt, and a few grinds of pepper and mix until combined. Mound the filling into the potatoes. Cut the remaining 1 Tbs. butter into 4 pieces and top each potato with a pat of butter. Transfer to a small rimmed baking sheet or baking dish. (The potatoes may be prepared to this point up to 6 hours ahead; cover and refrigerate. Add 5 to 10 minutes to the baking time.)

In a small bowl, thoroughly mix the remaining 2 Tbs. pecorino and 2 tsp. horseradish with your fingers. Sprinkle over the potatoes. Bake until the potatoes are heated through and the tops are golden-brown, about 20 minutes. Sprinkle with chives.

Nutrition information (per serving):
Calories (kcal): 400; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 16; Protein (g): 8; Monounsaturated Fat (g): 5; Carbohydrates (g): 37; Polyunsaturated Fat (g): 1; Sodium (mg): 550; Cholesterol (mg): 70; Fiber (g): 4; ;

 

susie middleton

Susie Middleton is editor at large for Fine Cooking magazine.


Clam Chowder
By Annie Copps

Thursday, November 4, 2010
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bowl of chowder

I'm a New Englander through and through and ergo, I enjoy clam chowder. But with apologies to my mother, I'm offerng my own recipe for this comfort food classic. This recipe includes all the traditional ingredients of true New England clam chowder: It's rich and thick without being glunky because we've all had that bad bowl of glue.

Ingredients
7 pounds cherrystone clams, well-scrubbed and rinsed
3 cups water
4 strips bacon, finely chopped
1 medium Spanish onion, diced small
2 tablespoons flour
3 large red potatoes, cut into 1/2-inch dice
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh parsley
1 cup heavy cream

Directions
In a large soup pot over high heat, add clams to 3 cups water. Bring to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside. (Discard any clams that don't open.) Strain broth through a sieve lined with a coffee filter and set aside.

Clean your soup pot; then over medium-high heat, sauté bacon until it's browned and fat is rendered. Using a slotted spoon, remove bacon to a paper towel. Discard all but 2 tablespoons of bacon fat.

Add diced onion to the pot and sautê until translucent. Stir in flour and cook 1 minute, being careful not to brown. Whisk in reserved clam broth. Add potatoes and thyme, and simmer 10 minutes.

Remove clams from shells, reserving liquid, and chop roughly. Strain liquid; then add clams and liquid to the pot. Stir in parsley and cream and cook just long enough to heat clams through, about 3 minutes.

(Courtesy: Yankee Magazine)

___________________________________________________________
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Coconut-Cranberry Chicken Curry
By Ming Tsai

Thursday, September 9, 2010
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Coconut-Cranberry Chicken Curry

What happens when you take coconut milk from the East and combine it cranberries from the west? Well, you get today's dish: a quick Coconut-Cranberry Chicken Curry that introduces India to Cape Cod.

Ingredients
6-8 chicken thighs, skin on, bone in, seasoned for 10 minutes before cooking
2 red onions, sliced
2 sweet potatoes, peeled, 1/2-inch dice
1 tablespoon minced ginger
1 heaping tablespoon minced jalapeno
heaping 1/2 cup Craisins
2 tablespoon Madras curry powder
1 13.5 ounce can of coconut milk
1 cup water
Canola oil
Kosher salt and freshly ground black pepper to taste
Steamed Brown Rice

Directions
In a cast iron skillet or stockpot coated very lightly with oil on medium-high heat, sear the chicken, skin-side down, and completely render the fat.

Flip and brown meat-side. Remove chicken. Wipe out excess fat and saute the onions, potatoes, ginger, jalapeno, Craisins and curry powder and season. Add coconut milk and water, check for seasoning, then add chicken back. Bring to a simmer and cook chicken through, about 45 minutes. Serve family style on rice.

Beverage pairing
Jean-Luc Colombo La Violette Viognier From Pays d'Oc, Southern France. The aroma is intensely violet, which is where it gets its name, with nuances of licorice, lychee, apricot and peach. Well-structured, finishes with elegance and opulent fruit. 100% Viognier

________________________________________________________________
ming tsai thumbnail holding limeChef Ming Tsai is a local restaurateur and host of Simply Ming.

Potato Puffballs By Annie Copps

Wednesday, October 27, 2010
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finished potato puffs

Potatoes are plentiful and I don't care what anyone from Idaho says… Maine potatoes are the best!

While working on our Yankee Magazine cookbook—The Best New England recipes, I came across this gem from 1937.

Boil 6 MAINE potatoes until tender. When they are cool enough to pick up, pass them through a ricer or food mill. Add some milk and parmesan cheese. Form them into ping pong sized balls and roll them in bread crumbs then bake 10 minutes. I dare you to eat just one of the browned and crisp wonders. Perfect on their own or next to a big, thick, juicy steak... either way, get yourself to some local Maine potatoes and try 'em.

Just try to eat one—we dare you.

Total time: 1 ½ hours (1 hour 15 minutes if pan-fried)
Prep time: 40 minutes

Yield: 6 dozen pieces

Ingredients
6 medium Russet potatoes (preferably Maine)
2 ½ tablespoons unsalted butter
1 cup hot whole milk
½ cup grated sharp cheese (or blue cheese)
Pinch kosher or sea salt
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon unsalted butter
5 large eggs
4 cups unseasoned bread crumbs

Directions
Heat oven to 400 degrees.

Peel and cut potatoes into 2-inch chunks. Place in a pan with enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain well. When cool enough to handle, but still hot, pass through a potato ricer or food mill into a medium bowl. By hand, stir in 1 cup hot milk and grated cheese. Season with salt and pepper. Be careful not to over mix.

Beat eggs and place in a shallow dish or pie pan. Place bread crumbs in shallow pie dish. Generously oil a rimmed baking sheet. Form potato mixture into golf ball-sized rounds. Roll each in the eggs, then bread crumbs. Working quickly place on baking sheet 1 inch apart from each other.

Bake 10 minutes and flip, until well-browned and crisped. Season with salt. Serve hot.

Shredded Potato Cake with Leeks and Cheese
By Annie Copps

Monday, August 9, 2010
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Who doesn't love a potato? Who doesn’t love cheese? So how about potatoes and cheese in a crispy pancake? I snagged this recipe for a Shredded Potato Cake with Leeks and Cheese from the good people of Shelburne Farms. Right on Lake Champlain in central Vermont, this special place is a working farm, cheese maker, inn, and great restaurant.

Ingredients
6 tablespoons olive oil, divided
2 small leeks, white and light-green parts only, cut in half lengthwise, thinly sliced
1-1/2 pounds russet or Yukon Gold potatoes
3/4 cup grated Alpine-style cheese (such as Gruyère)
Freshly ground black pepper
Kosher or sea salt

Directions
In a medium-size cast-iron frying pan, heat 2 tablespoons olive oil over medium-low heat. Add leeks and a big pinch of salt. Cook, stirring often, until leeks are silky and lightly browned, about 20 minutes. Remove to a plate. Wipe frying pan clean.

Rinse potatoes well, but don’t peel. Shred on a box grater. Place shredded potatoes on a clean dish towel and sprinkle with another generous pinch of salt and a few grinds of pepper. Toss potatoes with your hands to season. Gather towel corners together and twist (over a bowl or sink) to remove as much moisture as possible.

In the still-warm frying pan, heat 2 tablespoons olive oil over medium heat. Add half of the shredded potatoes in an even layer; press them into the pan. Add leeks and cheese in even layers. Add remaining potatoes, pressing them into the pan.

Cover the pan and cook until potatoes are golden brown on the bottom (peek with a spatula), 8 to 10 minutes. Turn a plate (larger than the pan) over on top of the potatoes. Place your hand firmly on top of the plate and carefully flip the pan so the potato cake is on the plate.

Heat remaining oil until shimmering. Slide potato cake back into pan, raw side down; cover, and cook 8 to 10 minutes. Slide from pan and let rest 3 to 5 minutes before serving.

Recipe adapted from Cooking with Shelburne Farms: Food and Stories from Vermont by Melissa Pasanen with Rick Gencarelli.

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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