Potato Wedges:
Wash and cut two russets into 8 wedges each.
Put in bowl and cover with olive oil, rosemary, and salt.
When also making pulled pork:
Place on bottom of oven at 315 ˚.
Flip after 10 min, then after 15, then bake 10 more minutes.
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Potato Wedges
Potato Wedges:
Wash and cut two russets into 8 wedges each.
Put in bowl and cover with olive oil, rosemary, and salt.
When also making pulled pork:
Place on bottom of oven at 315 ˚.
Flip after 10 min, then after 15, then bake 10 more minutes.
French Fries
4 Russet potatoes
Enough canola oil to fill fryer to max line.
Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. (No need to peel.)
Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
Heat a deep fryer with oil to 325 degrees F.
Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. All potatoes should be covered in oil. Cook until potatoes are light brown, 6 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
Raise heat of oil to 350 degrees F.
Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt. Repeat until all potatoes are cooked.
Recipe adapted from Guy Fieri, June 2008
Roast Brussels Sprouts
INGREDIENTS:
1.5 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
0.5 teaspoon freshly ground black pepper
DIRECTIONS:
1. Preheat oven to 400 degrees F (205 degrees C).
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Gratin Dauphinois
- 1 kg (2.2 pounds) potatoes, a mix of waxy and baking potatoes (if you prefer to use only one type, pick waxy potatoes, not too firm)
- 500 ml (2 cups) milk (whole or part-skim, not skim)
- 1 1/2 teaspoons salt
- freshly grated nutmeg
- 1 clove garlic, sliced lengthwise
- 3 tablespoons finely chopped chives (optional)
- 60 ml (1/4 cup) heavy cream (use whipping cream in the UK and crème fraîche liquide in France)
Serves 6 as a side dish.
Peel the potatoes, rinse them briefly, and slice them thinly (about 3mm or 1/10th of an inch) and evenly. (A food processor or a mandoline come in handy at this point.) Do not rinse after slicing, or you will lose all that precious starch.
Combine the sliced potatoes, milk, salt and a good grating of nutmeg in a saucepan. Bring to a simmer over medium-low heat, and keep simmering for 8 minutes, stirring the potatoes and scraping the bottom of the pan regularly to prevent sticking/scorching. The milk will gradually thicken to a creamy consistency.
While the potatoes are simmering, preheat the oven to 220°C (430°F) and rub the bottom and sides of a medium earthenware or glass baking dish (I use an oval dish that's 26 cm/10 inches at its widest, and 2 liters/2 quarts in capacity) with the cut sides of the garlic clove.
Transfer half of the potatoes into the baking dish, sprinkle with the chives if using, and drizzle with half of the cream. Add the rest of the potatoes, pour the cooking milk over them, and drizzle with the remaining cream.
Bake for 35 to 40 minutes, until bubbly on the edges and nicely browned at the top. Let stand for 5 minutes before serving.
You can also bake the gratin a few hours ahead, let cool, and reheat for 15 minutes in a 220°C (430°F) oven before serving. (The leftovers are fantastic the next day, cold or reheated.)
- 500 ml (2 cups) milk (whole or part-skim, not skim)
- 1 1/2 teaspoons salt
- freshly grated nutmeg
- 1 clove garlic, sliced lengthwise
- 3 tablespoons finely chopped chives (optional)
- 60 ml (1/4 cup) heavy cream (use whipping cream in the UK and crème fraîche liquide in France)
Serves 6 as a side dish.
Peel the potatoes, rinse them briefly, and slice them thinly (about 3mm or 1/10th of an inch) and evenly. (A food processor or a mandoline come in handy at this point.) Do not rinse after slicing, or you will lose all that precious starch.
Combine the sliced potatoes, milk, salt and a good grating of nutmeg in a saucepan. Bring to a simmer over medium-low heat, and keep simmering for 8 minutes, stirring the potatoes and scraping the bottom of the pan regularly to prevent sticking/scorching. The milk will gradually thicken to a creamy consistency.
While the potatoes are simmering, preheat the oven to 220°C (430°F) and rub the bottom and sides of a medium earthenware or glass baking dish (I use an oval dish that's 26 cm/10 inches at its widest, and 2 liters/2 quarts in capacity) with the cut sides of the garlic clove.
Transfer half of the potatoes into the baking dish, sprinkle with the chives if using, and drizzle with half of the cream. Add the rest of the potatoes, pour the cooking milk over them, and drizzle with the remaining cream.
Bake for 35 to 40 minutes, until bubbly on the edges and nicely browned at the top. Let stand for 5 minutes before serving.
You can also bake the gratin a few hours ahead, let cool, and reheat for 15 minutes in a 220°C (430°F) oven before serving. (The leftovers are fantastic the next day, cold or reheated.)
Hummus
New: January 2014
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon sea salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
(1 teaspoon minced fresh parsley)
1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon sea salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
(1 teaspoon minced fresh parsley)
1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.
Asperges au naturel
Shown with Grilled Red Snapper.
Adapted from Julia Child.
Chop thick ends of asparagus. Peel with vegetable peeler (sometimes going over the same location several times until all the thick skin is gone. Tie all sprigs together with two pieces of twine, place in boiling, salted water in pot large enough to accommodate sprigs horizontally. Bring back up to boil, turn down heat to slowly boil for 12-15 min. Remove from water and dry a bit on cutting board with paper towels. Grill for ~7 min, flipping once on high heat with melted butter in frying pan.
Veggie Salsa (Cowboy Caviar)
1. In large bowl combine:
- 1 small white onion (chopped)
- 5 stalks of celery (chopped)
- 1 green pepper (chopped)
- 1 red pepper (chopped)
- 1 yellow pepper (chopped)
- 1 can white corn (drained)
- 1 can black eyed peas (drained)
- 1 can pinto beans (drained)
- 1 can black beans (drained)
2. In sauce pan, boil for 2 min:
- 3/4 cup vinegar
- 1/2 cup oil
- 1 cup sugar
- Salt & pepper to taste
3. Pour liquid over veggies/beans. Cover and marinate in refrigerator overnight.
To make as a meal, leave out majority of sugar, add in some spices (red pepper flakes, thyme, etc) and toss with pasta.
Chinese Dumplings
Chinese Dumplings/Potstickers
(From online, "cooking chinese dumplings with jenn: http://userealbutter.com/2007/10/04/chinese-dumplings-and-potstickers-recipe/)
pork filling
1 lb ground pork
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully)
1/2 cup bamboo shoots, minced
1/4 cup ginger root, minced
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp corn starch
1 lb ground pork
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully)
1/2 cup bamboo shoots, minced
1/4 cup ginger root, minced
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp corn starch
OR
shrimp filling
1/2 lb raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb ground pork
3 stalks green onions, minced
1/4 cup ginger root, minced
1 cup water chestnuts, minced
1 tsp salt
3 tbsp sesame oil
2 tbsp corn starch
1/2 lb raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb ground pork
3 stalks green onions, minced
1/4 cup ginger root, minced
1 cup water chestnuts, minced
1 tsp salt
3 tbsp sesame oil
2 tbsp corn starch
dough (edit october 2018: pork recipe above made 63 dumplings: needed 1.5 store bought packets.)
Note: you will want to double this for the amount of filling listed – I just tend to use leftover pork filling for soup meatballs. A single batch will yield about 40 dumplings depending on size.
2 cups all-purpose flour
1/2 cup warm water
flour for worksurface
Note: you will want to double this for the amount of filling listed – I just tend to use leftover pork filling for soup meatballs. A single batch will yield about 40 dumplings depending on size.
2 cups all-purpose flour
1/2 cup warm water
flour for worksurface
dipping sauce
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)
Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use.
Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).
Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.
Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images above).
To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.
To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface and steam for about 6 minutes.
To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.
To freeze: Assemble dumplings on a baking sheet so they are not touching. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.
To serve: Serve dumplings or potstickers hot with your choice of dipping sauce combinations.
Pommes de Terre Sautées
Pomme de terre sautee
Preparation time: 10minutes
Cooking time: 10 minutes
Ingredients (serves 4):
- 6 potatoes with firm flesh
- oil
- salt and pepper
- optional: 1 pinch of curry
- pan with lid
Preparation of the recipe:
Peel and wash the potatoes earth, then cut into slices 1.5 cm thick, and then into cubes. Do not wash. In a skillet, heat 3 tablespoons of oil. When the oil is hot, put the potatoes once, then coat with oil in all directions with a wooden spoon. Add salt and pepper (and possibly curry), then re-mix. Porter to maximum heat and cook with the lid until a good smell of grilled potatoes escaping ... Do not discover before! It takes between 3 and 5 minutes. At that time only, return the potatoes. Lower the temperature of 2 graduations (to put over medium heat). Replace the cover and then return the potatoes every 3 min for 10 min. Now they are cooked. Check all the same with the tip of a knife.
Fried Rice
Fried Rice
Stir fry in oil
1.5 lb cubed chicken breast
Add
sesame seeds
soy sauce
Put in bowl
Stir fry in oil
2 cloves of garlic
Cook until almost
golden, then add
1 chopped green pepper
2 medium chopped onion
Add
sesame oil
Mix everything together
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