Category: POTATOES

Garlic Smashed Potato Salad – Cooking The Italian Way

potato salad

You know how celebrities always have to be worried that the non-celebrities that they date are only dating them for their VIP status?  Or their money?  Or their looks?
Well.  That’s how I feel about this potato salad.
015
I served it to Sophie, my roommate, last summer.  And when she heard I was bringing it to my parents’ house for father’s day this year.  She insisted on coming too.
“I just think it would be nice to spend time with your family!” she exclaimed when I questioned her about her motives.  
Um, yeah.  Sure.  I’ll bet you do, Soph.
potato salad
I’m kind of scared to think what will happen when I serve it to the next guy I date.
Better serve with caution.
Unless I’m absolutely sure that he’s the one I want to marry.
Then I’ll serve with reckless abandon.
potato salad
Garlic Smashed Potato Salad
Serves 5+, adapted from Sunset Magazine
2 1/2 lb potatoes
2 heads garlic
1/4 cup olive oil
3 tbsp white wine
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup chives
1. Preheat oven to 400.  Cut garlic heads in half widthwise and wrap tightly in foil.  Bake until garlic is very soft and golden (45-60 minutes).  When garlic is cool enough to handle, squeeze cloves into a small bowl.  Add olive oil, wine, salt, and black pepper.  Mash until mixture is smooth.
2. Cut potatoes into quarters or small chunks.  Put in pot of water.  Bring to a boil and then cook until potatoes are fork-tender.  Drain and return to pot.
3. Add garlic mixture and chives to the potatoes.  Let cool and serve.
Happy 4th of July!
Joanne

Asian Style Latke

Taste and Create was started as a food event by Nicole from For the Love of Food. This is the 2nd time I’ve participated in Taste and Create and I don’t plan on stopping soon. I enjoy meeting new bloggers, especially foodies.
The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
My partner this month is Stephanie over at 52 Kitchen Adventures who has some wonderful recipes.  I love anyone who will pair bacon and chocolate together as she did with these cupcakes. Honestly I wanted to make those cupcakes, but I have already made the caramelized chocolate covered bacon and decided to venture deeper into her list and fell in love with the Asian Style Latkes.  I have made my own latkes or potato pancakes for years, but love the flavors that Stephanie’s recipe adds to the mix.
Stephanie wrote, “At my local farmer’s market, there is stand dedicated to Asian produce. I’ve found some interesting vegetables there, and the other week I saw what looked like ginormous white carrots (reminiscent of Bunnicula, the vampire rabbit who sucks the juice out of vegetables). It turned out to be daikon. Daikon literally means “large root” in Japanese, which is pretty accurate. It has a flavor similar to smaller radishes, but is slightly sweet. It’s pretty low in calories and has a high Vitamin C content.” and she could have been writing about my new local farm fresh produce market in my temporary home town.
She found that daikons are used in a dim sum dish called turnip cake which is a pan fried cake of shredded daikon with dried shrimp, mushrooms and Chinese sausage. I agree that the original recipe sounds great, but agree with her recipe changes which resulted  in a latke make of shredded daikon and potato. The Chinese five spice gives the latkes a deliciously savory and sweet flavor.  Hubby loves turnips and asked that next time I include turnips.

 ASIAN LATKES
  • 2 large daikons
  • 6 white potatoes
  • 1 bunch of green onions
  • 1 egg
  • 1/3 C breadcrumbs (we used panko)
  • 1 t Chinese five spice
  • Salt & pepper to taste
  • Olive oil
Grate the daikons and potatoes. Place grated pieces into a clean, dry towel and twist and squeeze out moisture over the sink. Keep squeezing and twisting the towel until no more liquid comes out. Place dry gratings into a large bowl.  I didn’t have anyone around to help with pictures so I offer you Stephanie’s picture for demonstration.
Sliver the green part of the green onions and reserve for garnish. Chop the white part of the green onions and add to the bowl of daikon and potatoes, along with the egg, breadcrumbs, and seasonings. Thoroughly mix together with your hands, then form flattened balls (these can be any size you want, just make sure they are all uniform in size so they cook evenly).
Fill a large sauce pan 1/4″ deep with olive oil. Heat over medium-high heat until very hot (when a piece of bread browns in 10 seconds, it’s ready). Carefully place the latkes into the pan, leaving a couple of inches in between them. Turn them after 7-10 minutes, or when browned on the bottom. Cook another 7-10 minutes, or until both sides are browned. Garnish with green onion slivers and serve with sour cream or applesauce.

aprons 3

POTATO PANCAKES

POTATO PANCAKES

3+ cups peeled, grated & squeezed* potatoes
1 large bunch green onions, minced or 1 small Vidalia onion, minced
1/2 cup self rising flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup buttermilk
1 egg, beaten
4 tablespoons butter, melted

  • Sift together the flour, salt and pepper.
  • Whisk together the buttermilk, egg and butter until smooth.
  • Whisk in the flour mixture until well blended.
  • Fold in the potatoes and onions.
  • Drop onto hot griddle and make your pancakes.
  • Serve with applesauce and sour cream or with the Sauerbraten gravy.

*I use a flour cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.aprons 3

Paula’s Smashed Potato Pancakes

I had blueberry pancakes, the other day, and they were delicious which brought me to thinking of making June, pancake month at Cooking with Chaya.  Everyone loves pancakes and there are so many variations on the simple pancake.
I am starting with Paula Deen’s Smashed Potato Pancakes.
Smashed Potato Cake Paula Deen About 14 cakes
6 cups cubed (1-inch) Yukon gold potatoes
1/2 cups panko, divided I used about one cup of corn meal
1 large egg, lightly beaten
1/2 cup shredded Cheddar
1/2 cup cooked and crumbled bacon not kosher
1/2 cup chopped green onion
1/4 cup butter was not necessary for us
1/4 cup sour cream
1 clove garlic, minced
1 teaspoon salt 1/2 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
Method:
In a large pot, combine potatoes and add water to cover.
Bring to a boil over medium-high heat; reduce heat, and simmer 10 to 12 minutes, or until tender.
Drain well and mash.
In a large bowl, combine potatoes, cornmeal, egg, cheese, onion, butter, sour cream, garlic, salt, and pepper.
Form potatoes into 3-inch patties; dredge in remaining panko.
In a large skillet, heat oil over medium-high heat.
Add potato patties, and cook, 3 to 4 minutes per side, or until brown and crisp.
Serve immediately.

KICKING POTATO SALAD

We are in that moving mode again and I’m developing recipes based on the ingredients on hand. On the flip side our niece & hubby are coming for a BBQ this weekend and we really wanted some potato salad so I threw together what we had and voile’ we have a new recipe!

NOT YOUR MOTHER’S POTATO SALAD
2-3 pounds potatoes, washed well
6 eggs, hard boiled
1 bunch green onions, chopped
2 cloves garlic, minced
2/3 +/- cup Bob’s Bleu Cheese dressing
1 1/2 teaspoon Frank’s red pepper sauce
1/3 cup sweet pickle relish
2 tablespoons orange champagne vinegar
salt and pepper to taste
paprika for garnish








  • Hard boil eggs. Cool and set aside.
  • Boil potatoes in salted water until tender. Cool and set aside.
  • Drain pickle relish in sieve for 10 minutes to remove excess juice.
  • Mix together the bleu cheese dressing, hot sauce, vinegar, salt and pepper, onions and garlic until well blended. You may or may not need to add more dressing to reach the desired consistency.
  • Grate the hard boil eggs into the bowl and toss well.
  • Grate 1/2 of the potatoes into the bowl and toss until well blended.
  • Chop remaining potatoes into bite size pieces and fold into mixture.
  • Chill well.
  • Top with paprika garnish before serving.

aprons 3

POTATO PANCAKES

3+ cups peeled, grated & squeezed* potatoes
1 large bunch green onions, minced or 1 small Vidalia onion, minced
1/2 cup self rising flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup buttermilk
1 egg, beaten
4 tablespoons butter, melted

  • Sift together the flour, salt and pepper.
  • Whisk together the buttermilk, egg and butter until smooth.
  • Whisk in the flour mixture until well blended.
  • Fold in the potatoes and onions.
  • Drop onto hot griddle and make your pancakes.
  • Serve with applesauce and sour cream or with the Sauerbraten gravy.

*I use a flour cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.
aprons 3

GARLIC SMASHERS

GARLIC SMASHERS
6-8 small YUKON potatoes, skin on
1 tablespoon sea salt
1 teaspoon white pepper
1 teaspoon paprika
1 stick butter, melted
4 cloves minced garlic
olive oil

  • Pre-heat oven to 400 degrees
  • Scrub potatoes
  • Boil potatoes until tender
  • Generously spread olive oil on cookie sheet
  • Sprinkle with a little sea salt
  • Space potatoes a couple of inches apart
  • With a potato masher, SMASH each potato
  • Sprinkle with salt, pepper and paprika
  • Melt butter and whisk butter and garlic together
  • Pour a tablespoon of butter mixture over each potato
  • Bake 30 minutes or until tops are crispy

aprons 3

CHEESY AU GRATIN POTATOES


CHEESY AU GRATIN POTATOES

  • 1/2 cup butter
  • 16 oz. whipping cream
  • 5 large russet potatoes
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon white pepper
  • 1 teaspoon minced garlic (jar) or 1 clove
  • 2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
  • 2 cups rates sharp cheddar
  • Wondra Flour
  1. Preheat oven to 350 degrees.
  2. Peel and thinly slice potatoes.
  3. Grease 9×13 baking dish.
  4. In a large sauce pan, melt the butter.
  5. Gradually add the whipping cream and spices. Blend well.
  6. Gradually add the flour until the mixture thickens, but it is still pourable!
  7. Mix the cheeses all together.
  8. Layer the potatoes, cheese and cream mixture ending with cheese on top.
  9. Bake 45 minutes or until potatoes are tender and golden brown.

I developed this recipe for a request from our youngest and it quickly became a family favorite.

HAMBURGER STEAKS with PARMESANMASHED POTATOES & ONION GRAVY



HAMBURGER STEAKS
1 pound ground chuck
1 pound hamburger
1 sleeve Keebler club crackers, crushed
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic, jar
1/2 cup finely chopped onion
2 Jumbo eggs
1 tablespoon liquid Smoke – MYSTERY ingredient
PARMESAN MASHED POTATOES
6 medium red potatoes, washed and cut into pieces
1/4 cup sour cream
1/4 cup butter
1/4 cup Parmesan cheese
1/4-1/2 cup Buttermilk
ONION GRAVY
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste

  • Combine all the hamburger steak ingredients until well mixed. Form six steaks.
  • Bake 30 minutes in convection oven at 350 degrees.
  • In a large skillet melt the butter for the gravy. Saute the onions until browned.
  • Add the bouillon base, cream sherry and hot water. Bring to a boil.
  • Reduce heat, add flour and continue cooking to desired consistency.
  • Bring potatoes to a boil until tender. Drain.
  • Combine potato ingredients and beat until smooth.
  • Enjoy

The Revival of a Family Sunday ~ Breakfast through Dinner

We’re changing up the menu plan a bit! The catch to dinner: My recipes, but the teenager has done all the menu planning (which she hated making choices – said it was hard work), shopping, prep work, cooking and clean-up. On the Menu: Toasted French Toast for breakfast and for dinner, Chicken Cordon Bleu, Garlic Smashers, Home Made Carrot Cake she made a gourmet meal that was quickly devoured! We used multi-grain and sourdough for the French toast and it was truly scrumptious.




TOASTED FRENCH TOAST ~ We hate soggy French Toast and this recipe conquers that.
8 slices thick white bread
1 1/4 cup milk
5 egg yolks
1/8 cup flour
3 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/4 teaspoon salt
1 tablespoon pure vanilla extract

  • Toast bread, but not browned.
  • Preheat griddle and coat with a small amount of butter.
  • Whisk together the egg yolks, milk, salt, vanilla, butter and cinnamon.
  • Whisk in flour until smooth.
  • Pour milk mixture into a baking dish.
  • Soak bread pieces for a few seconds on each side.
  • Grill for several minutes on each side until golden brown.
  • Serve with warm maple syrup.

SMASHERS
6-8 small YUKON potatoes, skin on
1 tablespoon sea salt
1 teaspoon white pepper
1 teaspoon paprika
1 stick butter, melted
2 teaspoons minced garlic
olive oil

  • Pre-heat oven to 400 degrees
  • Scrub potatoes
  • Boil potatoes until tender
  • Generously spread olive oil on cookie sheet
  • Space potatoes a couple of inches apart
  • With a potato masher, SMASH each potato
  • Sprinkle with salt, pepper and paprika
  • Melt butter and mix butter and garlic together
  • Pour a tablespoon of butter mixture over each potato
  • Bake 30 minutes or until tops are crispy
CHICKEN CORDON BLEU
4 boneless, skinless chicken breasts*
2 tablespoons butter, softened
4 thin slices cooked ham
4 thin slices swiss cheese***
1/2 pound bacon (8 slices)
2 jumbo eggs
1/2 cup milk
1/4 cup shredded Parmesan cheese
1/2 cup flour
3/4 cup bread crumbs
1 teaspoon thyme
1 teaspoon minced garlic, jar
1 teaspoon oregano

  • Flatten chicken breasts.
  • Spread butter evenly on the tops.
  • Smooth garlic evenly amongst the 4 breasts.
  • Sprinkle the thyme evenly between the four breasts.
  • Top with a slice of ham and then a slice of cheese.
  • Roll up tightly.
  • Wrap 2 slices of bacon around each one and secure with toothpicks.
  • Whisk together the eggs and milk in a shallow bowl. Place flour in another shallow bowl. Combine the bread crumbs, oregano and cheese in a 3rd shallow bowl.
  • Dip each chicken breast in the egg mixture first, then the flour, then the egg mixture again and the crumb mixture last.
  • Place on a greased cookie sheet.
  • Bake uncovered at 350 degrees for 45 minutes.
  • Don’t forget to remove the toothpicks before serving.
*For really easy servings, I lay the bacon on the cookie sheet and cut the flattened breasts in half. On top of 1/2 of the bacon strip lay a chicken piece, top as directed and then lay the other chicken breast. Bring the other 1/2 of the bacon slice over the top and bake as directed. NO ROLLING AND NO TOOTHPICKS!

***I also use Muenster or Gruyere if that is what I have on hand.

SCRUMPTIOUS CARROT CAKE with CREAM CHEESE FROSTING
CAKE
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup packed golden brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 Jumbo eggs
2 teaspoons pure vanilla extract
1/4 cup golden rum*
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup chopped walnuts

  • Pour rum over raisins and set aside for at least an hour.
  • Preheat oven to 350 degrees.
  • Grease and flour 2-9 inch cake pans.
  • In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
  • In another bowl cream together the butter, brown sugar, vanilla and 1 egg. Add additional eggs and beat until well creamed.
  • Add dry ingredients gradually until well blended.
  • Add carrots, pineapple and walnuts until well blended.
  • Drain raisins and fold in last.
  • Pour batter into prepared pans.
  • Bake 1 hour or until toothpick comes out clean.
  • Cool 10 minutes.
  • Invert cakes onto rack and cool completely.

*As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum.

FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 lemon
2 teaspoons pure vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Ice first layer and then add 2nd cake top and ice again including sides of cake.
  • Refrigerate 1 hour to set icing before serving.

Garlic Smashers for Tasty Thursday & Favorite Ingredient Friday

Tasty Thursday hosted by Pumpkin Patch
Favorite Ingredient Friday hosted by hosted by Overwhelmed with Joy
SMASHERS

6-8 small YUKON potatoes, skin on
1 tablespoon sea salt
1 teaspoon white pepper
1 teaspoon paprika
1 stick butter, melted
2 teaspoons minced garlic, jar
olive oil

  • Pre-heat oven to 400 degrees
  • Scrub potatoes
  • Boil potatoes until tender
  • Generously spread olive oil on cookie sheet
  • Space potatoes a couple of inches apart
  • With a potato masher, SMASH each potato
  • Sprinkle with salt, pepper and paprika
  • Melt butter and mix butter and garlic together
  • Pour a tablespoon of butter mixture over each potato
  • Bake 30 minutes or until tops are crispy

final blog signature. ♥