Category: POTATOES

POTATO SALAD with RED ONION VINAIGRETTE
2 pounds baby yellow potatoes
FRESH ground sea salt and tri-color pepper
1/2 medium red onion , FINELY chopped
3 tablespoons champagne vinegar
2 tablespoons apple cider vinegar
3 tablespoons avocado oil
1/2 cup frozen peas, thawed
1/4 cup FRESH chopped Italian Parsley

• Place potatoes in medium pot and cover with cold water.
• Bring to a boil, add 2 teaspoons sea salt, reduce heat and simmer 12-15 minutes until tender.
• Toss onion with vinegar. Season with salt and pepper. Set aside.
• Drain potatoes and run under cool water to cool.
• Halve potatoes.
• Whisk oil into vinegar mixture.
• Add potatoes and toss to coat.
• Fold in peas and Parsley.

MELTING POTATOES are a Pinterest idea worth trying!  Despite all the wonderful recipe pictures on pinterest, I have tried some less than stellar recipes and am usually of the mind, ‘if it looks to good to be true…”, but this recipe actually works and lives up to the beautiful pictures.

MELTING POTATOES
2 pounds YUKON gold potatoes
4 tablespoons unsalted butter, melted
2 tablespoons FRESH chopped thyme
FRESH ground sea salt and black pepper
1 cup chicken stock
3-4 cloves garlic, FINELY minced

• Preheat oven to 500° with the rack in upper-middle position.
• Slice potatoes into THICK 1 inch rounds.
  whisk the thyme. salt and pepper into the melted butter.
• Toss the potato rounds in the melted butter mixture.
• Arrange the potato pieces in a single layer in a METAL* baking dish.
• Bake for 15 minutes.
• Flip potatoes and bake 15 minutes more.
• Whisk together the chicken stock and garlic.
• Add chicken stock mixture to pan around potatoes and return to the oven for 15 minutes more or until the stock is mostly absorbed.
• Transfer potatoes to serving platter and top with remaining stock liquid.
• Serve immediately.

NOTES:

• Do NOT use a glass baking dish! At this temperature it may shatter.
• Do NOT use a LOWER temperature so you can use a glass baking dish. You need the higher temperature to create the deep golden, crispy outside of the potatoes.

I make this recipe in these cute little cast iron saute pans for the PERFECT individual servings. This recipe is one that you can easily make in advance (for the most part) and then finish up right before you eat! 😀 Or it can be made in a large casserole for a group.

HOLIDAY SCALLOPED POTATOES
2 tablespoons unsalted butter
1 large shallot, sliced thin
3 cloves garlic, minced
3 sprigs thyme, leaves removed and chopped
3 LARGE russet potatoes
2 1/2 cups heavy cream
1 cup WHOLE milk
FRESH ground sea salt and black pepper
1 1/4 cup shredded cheese (combination of Gruyere and Cheddar)
Bacon crumbles, for garnish, optional

• Preheat oven to 350°.
• Lightly grease 9 inch baking dish or the ramekins.
• Peel potatoes. Halve and slice in 1/8 inch pieces.
• In a large saute pan or dutch oven, melt butter over medium heat.
• Add shallots, cooking 4-5 minutes until softened and beginning to brown.
• Add garlic, cooking 30 seconds until fragrant.
• Whisk in heavy cream, milk, thyme, FRESH ground sea salt and pepper.
• Fold in potatoes, reduce heat and simmer 15 minutes until potatoes are JUST fork tender.
• Adjust seasonings.
• Transfer half the potato mixture to prepared baking dish or individual ramekins.
• Sprinkle half the cheese over the top.
• Add remaining potato mixture.
• Top with remaining cheese.
• Bake 20 minutes until bubbling around the edges and top is golden. Let cool 5 minutes before serving.
• Top with bacon crumbles. (optional)

NOTE:  IF MAKING IN ADVANCE cover with saran without baking and refrigerate until ready to bake.  Remove from refrigerator 20 minutes before you want to bake it.  Uncover and bake. 😀  The time it sat waiting only enhances the flavors and makes the potatoes even creamier!

The term “HOT DISH” is typically a mid western term, more specifically an upper Midwestern term for a pot luck style meal that consists of a starch, a protein and a canned or frozen vegetable along with a creamed can soup used as a binder, but is prepared in a single baking dish and served hot.  Hot dishes originated by Minnesota farmer’s wives and became extremely popular as the budget minded farm families needed to feed their own families as well as making dishes for church basement potlucks.  Hot Dishes are still popular in Minnesota, Wisconsin and the Dakotas.  Hot Dishes are a mainstay for communal gatherings like church potluck suppers, family reunions and funerals.

The starch was usually macaroni, but today many cooks often uses a wild rice or tater tots.  The protein is usually a ground beef.  The canned or frozen vegetable is usually peas or green beans or even a pea and carrot mix.  The canned soup is the ingredient I have the most issue with and use my own soup substitutes, but cream of mushroom soup is the most popular among original cooks.

I really like using COSTCO rotisserie chickens for many things whether it’s a HOT DISH, chicken salad or just plain snacking.  It really is a time saver for many dishes.

FARMHOUSE HOT DISH ala 21st CENTURY serves 6-8
3 cups shredded rotisserie chicken
2 carrots, cleaned and chopped
2 celery ribs, cleaned and thinly sliced
½ onion, sliced thin
½small fennel bulb, chopped
8 ounces mushrooms, sliced thin
¼ cup chopped tarragon
¼ cup chopped thyme
¼ cup chopped Italian flat leaf Parsley
½ cup frozen peas
½ cup frozen carrots
4 cups chicken stock
¼ cup Frank’s hot sauce
FRESH ground sea salt and black pepper
7 tablespoons butter, divided 4 +3
½ cup heavy cream
¼ cup WONDRA flour
FRESH grated nutmeg
1 bag frozen tater tots

• Preheat oven to 425°.
• In a large skillet melt 4 tablespoons of the butter.
• Add the carrots, celery, onion, fennel, tarragon and thyme, stirring over medium high heat until beginning to brown.
• Add the flour, stirring to mix.
• Sprinkle with nutmeg.
• Add chicken stock and hot sauce, bring to a SLOW boil, stirring 5-10 minutes until sauce is thickened.
• Reduce heat.
• Add the cream, blending well.
• Add the chicken pieces, carrots, peas and parsley.
• Adjust seasoning with FRESH ground sea salt and black pepper.
• Spread into a 9×13 baking dish.
• Wipe out the pan and add the remaining 3 tablespoons of butter.
• When butter is melted add the mushrooms and cook over high heat 5 minutes until browned and starting to caramelize.
• Stir in tarragon until well blended.
• Spread mushroom mixture over chicken mixture in baking dish.
• Spread tater tots in a single layer over top of the mushroom mixture.
• Bake for 45 minutes until bubbly, golden and tots are crisp.
• Immediately sprinkle tots with salt when removing from the oven.

Hubby loved his grandmother’s potato salad and kept asking me to make some like it.  It took me quite awhile to perfect this potato salad for hubby, but I FINALLY got there a few years back.
GRANDMA DOLL’S POTATO SALAD
3 pounds Yukon gold potatoes, baked and cooled
4 hard boiled eggs, chopped
1 small red onion, chopped
2 large kosher dill pickles, chopped AND their juice
2 tablespoons dill relish
Lots of mustard
A little mayonnaise
salt and pepper to taste

• Grate potatoes in a large mixing bowl.
• Add eggs, onion, pickles, pickle juice and relish, mixing to blend well.
• Add mustard and mayonnaise to taste and desired consistency.
• Add seasonings to taste.