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Hash Browns

Hash Browns

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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

Mushroom and Asparagus Risotto

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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

Risotto alla Milanese

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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.

Risotto

Risotto

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Yield: 4 Servings
J. Kenji Lopez-Alt / Serious Eats

A perfect plate of risotto should flow like lava if you tilt the plate. Spoon it onto a hot dish (and you must use a hot dish), and it should slowly spread out until it forms a perfectly level disk. But there are a lot of myths out there about how to make a perfect risotto. This recipes dispenses with the myths to give you risotto that’s perfectly creamy and nutty, using just one pan.
Using a wide, shallow skillet allows for more even cooking of the rice.
It also lets you add all the liquid at one time, and you only have to stir the rice once.
Rinsing rice in the cooking liquid means you retain all of the starch, which will otherwise break down when the rice gets toasted in oil and butter. The result? Creamy andnutty-tasting risotto

  • 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.

Sauce Marchand de Vin

Sauce Marchand de Vin

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(Wine Merchant Sauce) with Ribeye
Yield: 2 Servings
French Cooking Academy

This Rib eye steak in Red wine sauce is a classic bistro dish served in many French region. The red wine sauce used for this recipe not a Bordelaise sauce but a simple and quick alternative that can be made “a la minute”. It is called the “wine merchant red wine sauce” and its flavors come from a blend of Beaujolais wine, shallots, meat juices and butter.best cooked in a steel frying pan.

  • 14oz bone in beef ribeye
  • 3TBS oil
  • 1cup red wine
  • 2oz cognac
  • 2shallots
  • 4oz butter
  • 1TBS plain flour
  • 1pinch salt
  • 1pinch pepper
  • 1pinch sugar
  • fresh chopped parsley

COOK THE MEAT

Using a frying pan on high heat, pour the 3 tablespoons of oil in the pan and let the oil heat up until it reaches smoking point.
once the oil has reach the right temperature, brown the steak(s) for 2 minutes on each side.

Reduce the heat to a medium low and continue cooking your steaks until they are cooked the way you like, turning occasionally. finally when done leave the meat to rest in a plate or a tray covered with foil and keep the meat warm while you make the sauce.

START THE RED WINE SAUCE

On a medium to high heat, and using the same frying pan you used to cook the meat, remove the excess oil, (leaving barely the equivalent of a tablespoon). add 25 grams of butter. then when the butter start foaming add the shallots and cook until they are light brown. add the tablespoon of flour in the pan and mixed well with the shallots for a few minutes. add now the red wine in stir well and leave to reduce for 3 to 4 minutes. while the wine is reducing, carve you meat and place it in large serving dish.

FINISH THE SAUCE AND SERVE

now that the wine has reduce, turn you the heat off season the sauce with the sugar, salt and pepper and pour the meat juice left of on your chopping board back the pan. add the rest of the butter a handful of chopped parsley stir well then pour the sauce all over your meat.

Serve.

Going one step further: if you want to go further just before pouring the sauce on the meat pour 50 ml of cognac over the meat and flambee. when the flame goes off, pour the red wine sauce over you meat.

Brown Mushroom Gravy

Brown Mushroom Gravy

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Yield: 4 Servings
Kimberly Killebrew / Daring Gourmet

If you’re looking for a delicious brown mushroom gravy, look no further!
Absolutely nothing beats homemade when it comes to gravy and there is no reason whatsoever to resort to the packaged stuff because one, homemade is easy enough to make; two, the packaged stuff is full of junk ingredients; and three, packaged doesn’t come anywhere close to the flavor of made-from-scratch gravy!
For a mushroom gravy with great depth of flavor, here are a few tips: Butter is a great option for sauteing the onions and mushrooms, but for even more flavor use beef drippings, lard or bacon grease. Then cook the onions until they’re nicely golden brown, which is key to the flavor of the gravy. Do the same with the mushrooms, caramelizing them for optimal flavor. While cornstarch can be used for thickening, flour is the best choice for flavor. Add some extra butter to the caramelized onions and mushrooms, then add the flour and cook it for a couple of minutes. This roux-like method is absolutely key to the flavor of the gravy.
Serve this delicious brown mushroom gravy over roasts, steaks, meatloaf, roast chicken, potatoes, Yorkshire puddings, vegetables and more!

  • 2TBS butter, bacon grease, lard or beef drippings
  • 1yellow onion ,finely chopped
  • 1clove garlic ,minced
  • 16oz fresh mushrooms of choice (I used button mushrooms in the photos) ,cleaned and sliced
  • 4TBS unsalted butter
  • 4TBS all-purpose flour
  • 2cups strong beef broth
  • 2tsp balsamic vinegar
  • ½tsp sea salt plus more to taste
  • ½tsp sugar
  • ¼tsp dried thyme
  • ¼tsp freshly ground black pepper
  • Optional: For a creamy gravy, add a few TBS of heavy cream at the end

Melt the butter (or bacon grease, lard or beef drippings – any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.

Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.

Add the butter and melt. Add the flour, stir to combine and cook for about 2 minutes, stirring continually.

Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using)

Roasted Cauliflower

Roasted Cauliflower

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Yield: 3 to 4 Servings
Source Lost

I don’t know where we originally found this, but it is quick and simple and a great replacement for a starch like potato. Much lower in carbs.

  • 1head cauliflower
  • 2TBS olive oil
  • salt
  • pepper

Preheat oven to 400°F. Higher or lower to match something else at the same time isn’t a problem but may affect browning.

Break down cauliflower into florets.

Toss cauliflower with olive oil, salt and pepper.

Place on sheet pan.

Roast for 20-25 minutes, turning every 8-10 minutes. You want some brown, but don’t overcook.

Orange-Honey Glazed Carrots

Orange-Honey Glazed Carrots

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Yield: 4 to 5 servings.
Recipe from Ina Garten

Orange flavor completely overwhelms the carrot. I also didn’t like the finished texture. Sort of leathery on the outside and soft in the middle.

  • 3bunches carrots, peeled
  • 2TBS unsalted butter
  • 2TBS honey
  • Kosher salt
  • 1tsp minced fresh ginger
  • 1tsp grated orange zest
  • ½cup freshly squeezed orange juice
  • ½tsp freshly ground black pepper

Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large sauté pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.

Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

Cook’s Note: This dish reheats beautifully. Undercook the carrots a bit and reheat them before serving.

For a crowd, multiply the recipe and use a larger sauté pan. The carrots may take a little longer to cook.

Roasted Carrots with Parsley and Thyme

Roasted Carrots with Parsley and Thyme

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Yield: 4 Servings
Martha Shulman / NY Times

This dish is inspired by a roasted carrot antipasto from Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.

  • 2lb carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
  • 3TBS extra virgin olive oil
  • salt
  • freshly ground black pepper
  • 1tsp fresh thyme leaves, chopped
  • ½tsp oregano
  • 3TBS finely chopped flat-leaf parsley


Preheat oven to 400°F.

Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375°F and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

Brussels Sprouts x3

Brussels Sprouts x3

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Meghan’s Brussels Sprouts with Bacon and Figs

Yield: 4 servings
NY Times

I was introduced to Brussels Sprouts by my daughter. I was definitely missing out on something good.

  • 2TBS olive oil
  • 4-8oz bacon, chopped
  • 1lb Brussels sprouts, stems trimmed
  • 1cup dried figs, stemmed and quartered
  • Salt and freshly ground black pepper
  • 2tsp balsamic vinegar, or more to taste.


Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.

Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandolin or a knife.)

Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.

Roasted Brussels Sprouts
with Chorizo and Sherry Vinegar

Yield: 6 to 8 Servings
J. Kenji López-Alt / Serious Eats

Brussels sprouts and cured pork are perfect partners. This time, the sprouts are paired with smoky Spanish chorizo, along with plenty of garlic, olive oil, and a splash of sherry vinegar to balance it all out.

  • 8oz Spanish-style dry-cured chorizo, diced
  • 3TBS extra-virgin olive oil
  • 3medium shallots, thinly sliced (about 6 oz)
  • 4medium cloves garlic, thinly sliced (about 1 oz)
  • 2tsp smoked paprika
  • 1½ lb Brussels sprouts, split in half and trimmed
  • Kosher salt
  • 1TBS sherry vinegar
  • 1TBS honey


Adjust oven rack to middle position and preheat oven to 450°F (230°C). Combine chorizo and olive oil in a medium skillet and heat over medium heat. Cook, stirring, until chorizo is crisped in spots, about 5 minutes. Add shallots and garlic and cook, stirring, until pale golden brown. Add paprika and continue to cook, stirring, until garlic and shallots are browned. (The shallots may lightly char in spots; this is fine.)
Strain mixture into a large bowl and reserve solids. Add Brussels sprouts to bowl and toss to coat. Season with salt and transfer to a rimmed baking sheet, arranging sprouts in a single layer, cut side down.
Transfer to oven and roast until charred and tender, about 20 minutes.
Return to large bowl and add reserved chorizo/garlic mixture. Add sherry vinegar and honey. Toss to combine and serve.

Roasted Brussels Sprouts With Garlic

Yield: 4 Servings
Mark Bittman / NY Times

If you haven’t yet figured out a go-to recipe for Brussels sprouts, this simple dish is the answer. It results in sweet caramelized Brussels sprouts that will make a believer out of anyone.

  • 1pint Brussels sprouts (about a lb)
  • 4-6TBS extra virgin olive oil, to coat bottom of pan
  • 5cloves garlic, peeled
  • Salt and pepper to taste
  • 1TBS balsamic vinegar


Preheat oven to 400°F.
Trim bottom of Brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.