Recipes for Cook

Showing posts with label potatoes. Show all posts

Saturday, March 29, 2014

Lime and Chipotle Glazed Sweet Potatoes – Wham Bam it’s not a Yam

OK, let’s clear up a bit of culinary confusion. In the produce department of your local grocery store, they sell both sweet potatoes and yams. The fact is they are all actually sweet potatoes. Some varieties of sweet potatoes, like Beauregard and Garnet, are often marketed as “yams.” So, in the clip when I say that you can use sweet potatoes or yams, what I’m really saying is you can use any variety of sweet potato available for this recipe. True yams are native to Africa

and Asia and are rarely, if ever, seen in our markets.

This simple roasted sweet potato video recipe is a perfect side dish to all those great, grilled classics you’ll be cooking up this summer. I’m sure you already know how much better for you the good old sweet potato is than the regular russet. Not only are they much higher in fiber, complex carbohydrates, protein and vitamins, but

they also taste good. It’s a win win. I hope you’ve got your silicon baking mat ready, as it makes this recipe a snap as you’ll see in the video. Of course, you can really spice these up with a bit more Chipotle than I used, but the tablespoon I put in gives it just the right kick, plus that wonderful, slightly smoky flavor. By the way, the lime Chipotle mixture we create to start the dish is actually an example of a Citronette, which we explored in another recipe clip. If you haven’t seen that one, I’ve linked it in so you can check it out. Enjoy!

Ingredients:
3 sweet potatoes
1 large juicy lime
1 tbl Chipotle chili powder
1 1/2 tsp salt
1 1/2 tsp olive oil
*Note: we baked for 30 min at 375F, then tossed in the remaining lime mixture, and then finished at 450F for another 10-15 minutes until tender and nicely glazed.

Monday, March 3, 2014

Fondant Potatoes – A Creamy Crusty Blast from the Past

Every once in a while I get a food wish that instantly takes me back to culinary school. Things like aspic (not happening), larding a tenderloin (not happening), and pulled sugar (sort of already happened) always transport me back to those demos where the instructors fully admitted that we’d probably never use these skills, but since they were considered “classic techniques,” we’d have to spend time covering them anyway. Sure, makes perfect sense.

This fabulous fondant potato technique is a prime example. Made them a few times in school and loved them. Made them a few times at a hotel early in my career and loved them. Haven’t made them since, and not exactly sure why. They taste amazing, and as I try to make clear in the video, the texture this method provides is unlike anything you get by just roasting. The way the crusty, crunchy edges outside, works with the uniquely rich and creamy inside is truly a magical thing.

I just think that we’re so used to the usual rotation of potato side dishes; fried, roasted, mashed, etc., that it’s hard to push ourselves to do a potato recipe that has multiple steps. In fairness, the multiple steps are super easy, but still. Anyway, if you’ve never experienced the old world awesomeness that is the fondant potato, I hope this video inspires you to try. Enjoy!

Ingredients for 6 fondant potatoes:

2 tbsp vegetable oil

3 large russet potatoes (other varieties will not work as well)

salt and pepper to taste

a knob of butter (a 2 or 3 tablespoon size chunk)

4 thyme sprigs

1/2 cup chicken broth or stock, more if needed
*Roast at 425 F until tender, about 30 minutes

View the complete recipe

Thursday, February 20, 2014

Garlic Roasted Red Potatoes

Delicious red potatoes, cut into half and roasted with herbs. Herb-roasted potato recipe with butter, dill, garlic, and other seasonings. My mom always used to make this awesome roasted potatoes for family gatherings. I have 2 versions of it, moms version and cheese version.

Ingredients for moms version:
5 lbs Red baby potatoes (Big ones will work too)
5-7 cloves minced garlic or Johnnys garlic seasoning
1 tbs sliced fresh dill
4 oz melted butter
Salt, pepper

Kids favorite is the cheese version.

Boil potatoes until ready.

Cut potatoes in half if you have small size potatoes. The big ones cut in 4-8 pieces. Sprinkle garlic
(fresh is the best), fresh dill, spices and pour melted butter on the top. Mix well.
Bake on 450F for about 30 min until golden brown.

It will look like this.

Cheese version:

Follow the directions from moms version add Colby Jack cheese on top before baking. I skipped dill on it.

Sunday, February 16, 2014

SCRAMBLED EGGS WITH POTATOES

SCRAMBLED EGGS WITH POTATOES

Ingredients:

Eggs 2
Fresh Milk ½ cup
Boiled potatoes 2
Salt to taste
Butter 1 tbsp

Method:
Boil and chop potatoes. Put 1 tbsp butter in the pan and add in boiled chopped potatoes and fry it. Add in 2 eggs in milk and beat it. Add in the pan and mix it continuously. Cook it and dish it out in the pan. Scrambled eggs is ready to serve.