General – Page 10 – It's Good Though…

Pommes Anna

February 10, 2018 Scott Comments 0 Comment

Yield: 6 to 8 Servings

Adapted from Melissa Clark / NY Times

A classic French dish, pommes Anna translates as Anna potatoes. A mandoline works well for cutting the potatoes into thin, uniform slices. This recipe calls for clarified butter

5lbs russet or all-purpose white potatoes, as needed
¾cup clarified butter, melted
Kosher salt, as needed
Freshly ground black pepper, as needed

Heat oven to 450°F. Place a rack in the middle and set a rimmed baking sheet on top of it.

Trim potatoes into cylinders, peeling any skin left after trimming. Using a mandoline or sharp knife, slice into 1/8-inch slices and blot dry with paper towels. You should have about 8 cups.

In a heavy 10-inch cast-iron skillet, heat 3 tablespoons clarified butter over medium heat. When hot, carefully place 1 potato slice in the middle, then quickly place more slices around it, overlapping them clockwise to make a ring. Place a second ring to surround the first, going counterclockwise. Continue to the edge of the pan, alternating the direction in which the potato rings overlap. Sprinkle with a generous 1/4 teaspoon salt and pepper to taste, then drizzle with another 2 tablespoons butter.

Create second layer of potatoes, just as you did the first. Season with salt and pepper; drizzle with butter.

Continue layering potatoes, butter and salt until everything is used, making a dome of potatoes in the middle (they will sink as they cook). Occasionally shake skillet gently to ensure potatoes aren’t sticking. When finished, there should be enough butter that it can be seen bubbling up the sides of the skillet.

Butter the bottom of a 9-inch pan and one side of a piece of foil. Push the pan down firmly on top of the potatoes to press them. Remove pan, then cover potatoes with the foil, buttered side down. Cover the foil with a lid. Set skillet on the baking sheet in oven and bake for 20 minutes.

Remove skillet from oven, uncover and remove foil, and again press potatoes down firmly with the 9-inch pan. (Re-butter bottom of pan, if necessary, before you press down.) Return to oven and bake uncovered, until potatoes are tender and the sides are dark brown when lifted away from skillet, 20 to 25 minutes.

Once more, remove skillet from oven and press potatoes down firmly with pan. Tip the skillet away from you to drain off the excess butter into a bowl (this can be reused for cooking), using the lid to keep the potatoes in place. Run a thin spatula around edge and bottom of skillet to loosen any slices stuck to the pan. Carefully turn out the potatoes onto a serving platter.

Roasted Fingerling Potatoes

February 10, 2018 Scott Comments 0 Comment

with Fresh Herbs and Garlic

Yield: 2 to 4 Servings

Tyler Florence / Food Network

Fingerling potatoes have a subtle sweet flavor. The are wonderful roasted until crispy with some fresh herbs.

2pints fingerling potatoes
2sprigs fresh rosemary
2-3sprigs fresh sage
3sprigs fresh thyme
6cloves garlic, left unpeeled
3TBS extra-virgin olive oil, plus for sheet pan
Salt and pepper

Preheat oven to 500°F and place a baking sheet inside to heat.

Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425°F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Classic Lyonnaise Potatoes

February 10, 2018 Scott Comments 0 Comment

Yield: 4 to 6 Servings

Emerils

Some restaurants do this with diced potatoes, but the traditional method calls for sliced. This simple combination of potatoes and onions is anything but ordinary.

2TBS olive oil
2lb Idaho potatoes, peeled and sliced ¼ inch thick
Salt and freshly ground white pepper
4TBS (½ stick) butter, cut into pieces
3onions, julienned
2TBS chopped garlic
1TBS finely chopped fresh parsley leaves, for garnish

Heat oil in a large skillet over medium-low heat. Once hot, cover bottom of pan with half the potatoes. Season with salt and pepper. Dot with half the butter and repeat with an additional layer so all the potatoes and butter are used. Cook until potatoes begin to brown on the bottom, 10 to 15 minutes. Add onions and season with salt and pepper. Cook, stirring, until onions and potatoes are cooked through, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Toss together.

Using a spatula, gently lift potatoes out of pan and place on a serving platter. Garnish with parsley.

Simple Scones

February 9, 2018 vscson Comments 0 Comment

Yield: about 6 to 10 scones

Adapted from Becky Coan

adapted from Perfect Recipes for Having People Over, Pamela Anderson.

Becky makes these often for church meetings. These are an above average scone. She says she also likes to add some finely ground nuts for additional texture.

½cup sour cream
1large egg
2cups all-purpose flour
⅓cup sugar
1tsp baking powder
½tsp salt
¼tsp baking soda
8TBS unsalted butter, frozen in ½-inch pieces
½cup blueberries, raisins, Craisins, chocolate chips, etc.
demerara, sparkling or other course sugar for topping.

Optional Glaze:

4oz confectioners’ sugar
1tsp pure vanilla extract
3-4oz milk

Adjust oven rack to lower-middle position and heat oven to 400°F.

Use half-sheet pan with Silpat.

Whisk sour cream and egg in a small bowl until smooth.

Mix flour, sugar, baking powder, salt, baking soda and fruit/chips in a medium bowl.

Grate butter into flour mixture, using large holes of a box grater or grind the frozen butter with the grating disc off a food processor; toss to combine. Stir in sour cream mixture until large clumps of dough form. Use your hands to press dough against side and bottom of bowl to form a ball. (There may not seem like enough liquid at first, but as you press, the dough will come together.)

Dump dough into bowl. Mix with your hands until it mostly holds together. Turn dough out onto a floured surface.

Roll or press the dough out thick rectangle. Cut in half lengthwise and then cut the halves into quarters or any suitable size. Place on pan about 2 inches apart and press to about an inch thick.

OR: Place dough on a lightly floured work surface and pat into a 7½ inch circle about ¾ inch thick. Use a sharp knife to cut into 8 triangles. Place about 2 inches apart on pan.

OR: Roll or press the dough out on a lightly floured surface into a rectangle about 12x3x1¼ inches. Cut the rectangle in half then cut the pieces in half again, giving you 4 (3-inch) squares. Cut the squares in half on a diagonal to give you the classic triangle shape.

OR: Drop into 6 to 9 plops on pan. (I find this too thick to plop).

Sprinkle with sugar. Bake until golden, 15 to 20 minutes, depending on size.

Remove from oven and transfer to a rack to cool.

Optional Glaze:

In a small bowl, mix the confectioners’ sugar, vanilla and tablespoons of milk until you reach the desired consistency.

Drizzle or spread on the scones.

Haluski (Cabbage & Noodles)

February 6, 2018 Scott Comments 0 Comment

Yield: 4 to 6 Servings

Adapted from Spend with Pennies

Cabbage and Noodles (aka Haluski) is an old Polish dish. Different areas have slightly different versions, Slovak Halusky is more of a potato dumpling while other areas enjoy it as cabbage and noodles. This needs a big pot and a non-stick skillet.

Back in the good ol’ days of early 2022, kielbasa and other smoked sausages came in 14 oz packages. Now they’re only 12 oz. Marginally enough, I’ve updated this to call for 16-24 oz.

8oz uncooked egg noodles
2TBS olive oil, divided
16-24oz kielbasa or other pre-cooked sausage, sliced
¼cup salted butter
1large onion, diced
½-1head cabbage, chopped (approx. 6-8 cups)
1clove garlic, minced
⅔cup frozen peas
salt and fresh ground black pepper to taste

Cook noodles in a 6-quart sauce pot or dutch oven according to package directions, drain and set aside.

Note: You can use the same pot used for the noodles to cook the kielbasa, but it tends to leave a nasty residue that is hard to clean. It is generally better to use a non-stick skillet.

Using the pan of your choice, over medium high heat, add 1 TBS olive oil and heat until shimmering. Add kielbasa and cook until lightly browned, about 3 minutes.

Add the remaining olive oil, butter and diced onion. Cook until onion is softened, about 5 minutes.

If you used a separate pan for the kielbasa, dump the contents into the noodle pan now.

Add the cabbage and garlic. The pot will be very full, but the cabbage will wilt while cooking. Cover and cook until tender (10-15 minutes), stirring occasionally.

Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through. Taste and check for final seasoning. Serve.

Pommes Boulangère

February 3, 2018 Scott Comments 0 Comment

Serves 4 to 6

Adapted from many

The name translates to Potatoes from the Bakery. Many recipes call for par-boiling the potatoes or not having any liquid. This is nuts for this dish. Traditionally, either a beef roast or a chicken was roasted directly on top of the potatoes so it all fit in one pan. It was dropped off at the baker when the family went to church and picked up on the way home.

I make this in a cast-iron skillet.

6medium Potatoes
2medium Onions
½cup white wine
1cups stock
salt
pepper
1tsp fresh thyme
3-4TBS butter, optional
chopped parsley

Peal and half the onions. Slice to 1/4 inch thick. Layer on bottom of pan. I use a 12-inch cast-iron skillet. Season lightly with salt and pepper.

Peel and slice potatoes to 1/8 to 1/4 inch thick. Potatoes may be kept in water before they are sliced, but not after. It is OK if they turn color a little.

Layer the potatoes on top of the onions and if they make more than 1 layer, season the first layer lightly with salt and pepper.

Pour 1/2 cup of white wine over the potatoes.

Heat the stock to near boiling and pour over potatoes.

Season potatoes lightly with salt and pepper and sprinkle thyme leaves over. Add 2 to 4 TBS of butter if desired.

The dish can be baked like this, or you can put a chicken or roast on top and roast the entire dish.

Bake at 375°F for 1 hour. Adjust time and temperature to match your chicken or beef as necessary.

Potatoes should be browned and easily pierced. Garnish with chopped parsley.

Rösti with Bacon and Scallions

February 3, 2018 Scott Comments 0 Comment

Pronunced Roosty

Yield: 4 to 6 Servings

Victoria Granof / Bon Appétit

Swiss version of Hash Browns. Good though! Pronounced Roostie.

4slices thick-cut smoked bacon (4 oz), chopped
6scallions, chopped, divided
Olive oil
3TBS unsalted butter, melted
1½lb russet potatoes, peeled
1tsp smoked salt or kosher salt plus more
¾tsp freshly ground black pepper

Cook bacon in a small nonstick skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, about 5 minutes. Set 1 TBS of dark-green part of scallions aside. Add remaining scallions to skillet and cook, stirring occasionally, until bacon is crisp and scallions are soft, 4–5 minutes longer. Using a slotted spoon, transfer bacon mixture to a paper towel-lined plate.

Pour bacon fat into a small bowl; reserve skillet. Add olive oil to the same bowl to measure 3 TBS. Add butter. Place 2 TBS fat mixture in skillet. Pour 2 TBS fat mixture into another bowl; add bacon mixture. Reserve remaining 2 TBS in small bowl.

Coarsely grate potatoes into a large bowl. Working in batches, squeeze potatoes with your hands or wrapped in a clean kitchen towel to release liquid; transfer to another large bowl. Add the reserved bacon mixture, 1 TBS (seems like too much!) salt, and pepper; toss to evenly distribute.

Heat reserved skillet over medium-low heat. Scrape potato mixture into hot skillet, pressing with a spatula into an even layer. Tent with foil; cook for 10 minutes, rotating skillet frequently to avoid hot spots. Remove foil; cook rösti until bottom is golden brown, about 5 minutes longer. Run a silicone spatula around sides and underneath rösti. Invert a large plate over skillet. Using oven mitts, carefully flip rösti onto plate.

Heat remaining 2 TBS fat in skillet. Slide rösti back in, browned side up. Tent with foil; cook for 5 minutes. Uncover; cook until browned on bottom and potatoes are cooked through, about 10 minutes longer. Gently run spatula around sides and underneath rösti and slide onto a serving plate. Sprinkle with reserved scallions and season with more salt, if desired.

Hash Browns

February 3, 2018 Scott Comments 0 Comment

Hash Browns

Yield: 4 Servings

Bon Appétit

There are two kinds of hash browns: The chunky, floury, vaguely brown but not crisp kind, and the lacy, crunchy, shredded version here. Guess which one we prefer?

½cup (1 stick) unsalted butter or 6 TBS ghee
3russet potatoes (about 1½ lb), peeled
Pinch of freshly ground black pepper
Pinch of cayenne pepper
1tsp kosher salt, plus more

Heat butter in a small saucepan over medium heat until foamy, about 3 minutes. Don’t let butter brown; reduce heat if needed. Skim off solids; discard. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Transfer immediately to a large bowl of cold water; stir until water is cloudy. Drain and rinse potatoes well under cold running water to remove any excess starch, which can make hash browns gummy.

Transfer to a large kitchen towel. Gather together ends of towel and twist over sink, squeezing firmly to wring out as much liquid as possible (another step that ensures crisp results). Open towel and toss potatoes to loosen. Gather up towel and wring out potatoes once more. Transfer potatoes to a medium bowl and toss with pepper, cayenne, and 1 tsp. salt (make sure seasonings are evenly distributed).

Heat 4 Tbsp. clarified butter or ghee in a large nonstick skillet over medium-high. Add potatoes and cook, undisturbed, until a deep golden crust forms on bottom, about 5 minutes. Break up potatoes with a heatproof rubber spatula and continue to cook, turning occasionally with spatula and adding 1–2 Tbsp. clarified butter or ghee if pan becomes dry or potatoes start to stick, until crisped and browned all over, 8–10 minutes. Transfer to paper towels to drain; season with salt.

Skillet Hash Browns

Yield: 6 Servings

Bon Appétit

Here’s a skillet hash browns recipe that justifies the existence of that food processor grating disk (you didn’t throw it out, we hope). If you don’t have one, a box grater will do.

5russet potatoes (about 3 lb), peeled, coarsely shredded
1½tsp kosher salt
¼tsp freshly ground black pepper
8TBS vegetable oil, divided
2bunches scallions, greens and whites separated, thinly sliced
Coarse sea salt (such as Maldon)

Rinse potatoes in a colander under cold water until water runs clear. Squeeze firmly to remove excess liquid. Transfer to a large bowl. Add salt and pepper; toss to coat.

Heat 6 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of potatoes; press gently into an even layer. Sprinkle with scallion whites. Top with remaining potatoes; press gently again. Cook until golden brown on bottom and sides, 10-15 minutes.

Slide hash browns onto a plate. Carefully place skillet upside down over hash browns and flip to invert into skillet, browned side up. Drizzle remaining 2 tablespoons oil around sides of skillet. Cook hash browns until bottom is golden brown, 10-15 minutes longer; slide onto a plate and season with sea salt. Top with scallion greens and cut into wedges.

DO AHEAD: Hash browns can be made 1 hour ahead. Place on a wire rack set inside a large rimmed baking sheet and keep them in a 200° oven. Top with scallions before serving.

Mushroom and Asparagus Risotto

February 3, 2018 Scott Comments 0 Comment

Yield: 4 Servings

J. Kenji Lopez-Alt / Serious Eats

Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is to add that asparagus right at the end for the best flavor and texture.
A touch of soy sauce and miso paste brings out the rich, savory character of the mushrooms.
Washing the rice with the stock creates a starchy liquid that delivers maximum thickening power during cooking, resulting in a creamier final dish.

1½cups (about 13 ½ oz) risotto-style rice (see note)
1quart low-sodium homemade or store-bought chicken stock
1cup white wine (optional; can be replaced with additional broth)
2TBS butter, plus more for finishing, if desired
2TBS extra-virgin olive oil
2medium cloves garlic, grated on a Microplane (about 2 tsp)
2small shallots, finely minced (about 2 TBS)
¾cup heavy cream, whipped to stiff peaks
3oz finely grated Parmesan cheese
Kosher salt and freshly ground black pepper
Chopped herbs or other garnishes, as desired

Combine rice, chicken stock, and wine in a large bowl. Agitate rice with fingers or a whisk to release starch. Strain through a fine-mesh strainer set in a 2-quart liquid cup measure or another large bowl. Allow to drain 5 minutes, stirring rice occasionally.

Heat butter and oil in a heavy 12-inch skillet over medium-high heat until foaming subsides. Add rice and cook, stirring and tossing frequently, until all liquid has evaporated, fat is bubbling, and rice has begun to take on a golden blond color and nutty aroma, about 5 minutes. Add garlic and shallots and continue to cook, stirring frequently, until aromatic, about 1 minute. Give reserved broth a good stir and pour all but 1 cup over rice. Increase heat to high and heat until simmering. Stir rice once, cover, and reduce heat to lowest possible setting.

Cook rice for 10 minutes, undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.

Remove lid and add final cup of stock. Increase heat to high and cook, stirring and shaking rice constantly, until risotto is thick and creamy. Off heat, fold in heavy cream and cheese. Season to taste with salt and pepper and stir in herbs as desired. Serve immediately on hot plates.

Risotto alla Milanese

February 3, 2018 Scott Comments 0 Comment

Yield: 4 to 6 Servings

Daniel Gritzer / Serious Eats

Saffron-scented risotto alla milanese is one of the most luxurious—and simplest—of risottos. This tradition-busting method guarantees the creamiest, silkiest, most delicious version possible.
Washing the rice with the stock creates a starchy liquid that delivers maximum thickening power during cooking, resulting in a creamier final dish.
Preserving those surface starches, which would lose their thickening power during the toasting step if left on the rice, means less stirring throughout the process.
Whipped cream worked in at the end enhances the texture and lightness of the risotto.

14oz risotto rice about 2 cups, preferably carnaroli, vialone nano, arborio
4cups homemade or store-bought low-sodium chicken stock, plus more as needed
3TBS extra-virgin olive oil
1small yellow onion, minced 7 oz
1cup dry white wine
2generous pinches saffron
Kosher salt
2TBS unsalted butter
1½oz freshly grated Parmigiano Reggiano cheese, plus more for serving
½cup heavy cream, whipped to stiff peaks (optional; see note above)

Combine rice and stock in a large bowl. Agitate rice with fingers or a whisk to release starch. Strain through a fine-mesh strainer set over a 2-quart liquid cup measure or large bowl. Allow to drain well, shaking rice of excess liquid.

Heat oil in a heavy 12-inch sauté pan over medium-high heat until shimmering. Add rice and cook, stirring and tossing frequently, until all liquid has evaporated and rice sizzles and takes on a nutty aroma, about 5 minutes. Add onion and continue to cook, stirring frequently, until aromatic, about 1 minute. Add wine and cook, stirring occasionally, until the pan is nearly dry, about 3 minutes.

Give reserved stock a good stir and pour all but 1 cup over rice. Add saffron and a large pinch of salt, increase heat to high, and bring to a simmer. Stir rice once, making sure no stray grains are clinging to side of pan above the liquid. Cover and reduce heat to lowest possible setting.

Cook rice for 10 minutes undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 5 minutes longer.

Remove lid. Stir remaining 1 cup of stock to distribute starch, then stir into rice. Increase heat to high, add butter, and cook, stirring and shaking rice constantly until butter has melted and rice is thick and creamy; add more stock or water as necessary if risotto becomes too dry. Off heat, add cheese and stir rapidly to thoroughly incorporate. Fold in heavy cream, if using. Season with salt. Serve immediately on hot plates, passing more cheese at the table.