Thursday, March 20, 2014

Poutine Twice Baked Potatoes

My husband loved this!  I am  not the biggest baked potato fan, but still really liked it too.  It wasn't too much work, but it took some time since the potatoes take a long time to bake.  

Poutine-Style Twice-Baked Potatoes

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken stock or low-sodium broth
1 tablespoon veal demiglace (optional)
1/2 teaspoon finely chopped sage
1/2 teaspoon finely chopped thyme
1 tablespoon fresh lemon juice
1 tablespoon heavy cream
Kosher salt
Freshly ground pepper
6 baked potatoes (about 1/2 pound each)
6 tablespoons unsalted butter, cubed and chilled
1 cup milk, warmed
1/2 cup sour cream
3 ounces freshly grated Parmigiano-Reggiano cheese (1 cup)
1 tablespoon Dijon mustard
Pinch of cayenne pepper
1/3 cup chopped chives
Kosher salt
Freshly ground pepper
Vegetable oil, for frying
6 ounces thick-sliced bacon, cut crosswise 1/2 inch thick
1 cup shredded mozzarella cheese
Sour cream, thinly sliced scallions, parsley leaves and celery leaves, for garnish

1. MAKE THE GRAVY In a small saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until deep golden brown, about 5 minutes. Add the stock, demiglace, sage and thyme and cook until thickened to a gravy-like consistency, 15 to 20 minutes. Stir in the lemon juice and heavy cream and season with salt and black pepper. Keep warm.

2. PREPARE THE STUFFED POTATOES Cut one 1/2-inch-wide strip off the top of each baked potato and reserve. Scoop the potato flesh into a large bowl. Place the potato shells on a baking sheet. Using a ricer, mash the potato flesh with the butter into another large bowl; add the warm milk and mix until blended. Stir in the sour cream, Parmigiano, mustard, cayenne and chives and season with salt and pepper.

3. In a small saucepan, heat the vegetable oil to 350º. Scrape the flesh off the reserved 1/2-inch strips of the potato tops. Cut the skins into wedges and fry until golden and crisp, about 2 minutes. Drain the skins on a paper towel-lined plate.

4. Preheat the oven to 450º. In a small nonstick skillet, cook the bacon over moderate heat, stirring occasionally, until golden and crisp, 5 to 7 minutes. Drain the bacon on paper towels.

5. Spoon about 2/3 cup of the mashed potato mixture into each potato shell and make a well in the center. Bake for about 20 minutes, until heated through and golden on top. Spoon some gravy into the well of each potato, then top with the shredded mozzarella. Bake the potatoes for about 5 minutes, until the cheese is melted. Transfer the potatoes to a serving platter and top with the bacon. Garnish with sour cream, scallions, parsley and celery leaves and the crispy potato skins.

Make Ahead The gravy can be made up to 3 days ahead and kept covered in the refrigerator.

Wednesday, March 12, 2014

Korean-inspired Burgers with Kimchi and Sriracha Mayo

I neglected to save the address for this burger, so my apologies to the blogger for not being able to send readers to their site for the recipe.  The burgers were good, but I thought missing something.  I decided it was the Swiss cheese I bought for this, but isn't in the recipe, and so was left off when I did the actual cooking.   Despite the feeling it was missing something, it was still pretty good.  Best thing about this recipe is that my son, a very vocal kimchi hater, loved it and had no idea there was kimchi in it and I got to say I told you so:).

Korean-inspired Burgers with Kimchi and Sriracha Mayo


1 1/2  pounds ground beef
4 cloves garlic, minced
about 2 inches fresh ginger,  grated with a microplane
1 teaspoon sriracha
1/2 teaspoon fish sauce
1/2 teaspoon salt
fresh black pepper to taste
1 cup kimchi, divided


1/3 cup mayonnaise, preferably homemade

1-3 teaspoons sriracha, depending how spicy you like it

Hand-mix all the ingredients but the kimchi. Take 1/4 cup of the kimchi and chop it finely, reserving the rest for topping each burger. Mix the chopped quarter cup into the burger mixture, and form patties to the size and shape of your choice (I made about 6 medium burgers).

Heat your grill as you usually would and cook to desired rareness/doneness.  Let rest, then top with remaining kimchi and a nice schmear of sriracha mayo.

Monday, March 10, 2014

Alpine Mushroom Pasta

The boys were not expecting anything from this dish.  The strikes against it in their eyes were many. (meatless, cabbage, mushrooms were the big 3)  This little dish surprised us all!  The smoky cheese was a nice touch.  I personally would have liked more tomatoes, but I did go a little light on the cabbage because it was all I had.   Still sorry about the short posts, but if I ever catch up, I will have more insight, humor or at the very least words ;) in my posts.

Alpine Mushroom Pasta

8 ounces whole-wheat fettuccine
6 cups shredded Savoy cabbage, (about 1 small head)
2 teaspoons extra-virgin olive oil
4 medium portobello mushroom caps, gills removed, thinly sliced
1 small onion, chopped
3 cloves garlic, minced
3/4 cup dry white wine
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup grape tomatoes, halved
1 cup diced smoked cheese, such as smoked mozzarella, Cheddar or gouda
2 teaspoons chopped fresh sage, or 3/4 teaspoon dried

1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add cabbage and continue cooking, stirring occasionally, until the pasta and cabbage are tender, about 4 minutes more. Reserve 1/2 cup of the cooking liquid and drain the pasta and cabbage.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion and garlic and cook, stirring often, until the mushrooms are tender and beginning to release their liquid, about 5 minutes.

3. Whisk wine and flour in a small bowl. Add to the pan along with salt and pepper; cook, stirring, until the mixture thickens, about 1 minute. Add tomatoes and cook until just beginning to break down, about 1 minute more.

4. Return the pasta and cabbage to the pot. Add the mushroom sauce, the reserved cooking liquid, cheese and sage; gently toss to combine.

Saturday, March 8, 2014

Enchiladas Suizas (Creamy Enchiladas with Chicken, Tomatoes andGreenChile)

Having had enchiladas suizas before but only of the chain Mexican restaurant or frozen dinner variety so I was sure I wasn't going to love this despite the fact it is a Rick Bayless recipe.  I was also a little worried it would be bit of work.  It wasn't and I really liked it.  The boys loved it.  I used canned tomatoes, and that made it a little less work, but not much.  Totally a recipe to add to your meal rotations.


Fresh hot green chiles to taste (roughly 3 serranos or 2 jalapeños), stemmed
1 medium white onion, chopped
2 cups chicken broth, plus a little extra if needed
1/2 cup homemade crema, crème fraiche or heavy (whipping) cream
3 pounds (about 20 medium plum or 6 medium-large round) ripe tomatoes OR 2 28-ounce cans good-quality whole tomatoes in juice, drained
1 1/2 tablespoons vegetable oil or rich-tasting pork lard, plus a little oil for brushing or spraying the tortillas
About 2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken
2/3 cup shredded Mexican melting cheese (Chihuahua, quesadilla, asadero or the like) or Monterey Jack, brick or mild cheddar
12 corn tortillas
A few sliced rounds of white onion, separated into rings, for garnish

Fresh cilantro sprigs for garnish

 1. For fresh tomatoes: Roast the tomatoes and chiles on a baking sheet 4 inches below a very hot broiler, until they're darkly roasted (they

2. For canned tomatoes: In a small dry skillet, roast the chiles over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes. Place in a blender or food processor along with the drained canned tomatoes. Blend to a smooth puree.

3. In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela), heat the oil or lard over medium heat. Add the onion and cook, stirring regularly, until golden, about 7 minutes. Raise the heat to medium-high, and, when noticeably hotter, stir in the tomato puree. Cook, stirring, until darker in color and thickened to the consistency of tomato paste, about 10 to 15 minutes. Stir in the broth, partially cover and simmer 15 minutes. Taste and season with salt, usually about 1/2 teaspoon. The sauce should be a slightly soupy consistency—not as thick as spaghetti sauce. If it is too thick, stir in a little additional broth. Keep warm over low heat.

4. Other preliminaries. Stir the crema (or one of its stand-ins) into the sauce. Put the chicken in a bowl and stir 1/2 cup of the sauce mixture into it. Taste and season with additional salt if you think it needs it. Have the cheese at the ready.

5. Heat the oven to 350°. Smear about 1/4 cup of the sauce over the bottom of 4 to 6 nine-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush or spray both sides of the tortillas with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.

6. Working quickly so the tortillas stay hot and pliable, roll a portion of the chicken into each tortilla, then line them all up in the baking dishes. Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 15 minutes. Garnish with onion rings and cilantro sprigs. These are best served piping hot from the oven.

Make Ahead The sauce can be made a day or two ahead; refrigerate covered. Once the tortillas have been heated in the oven, you need to work quickly and steadily toward serving in order to preserve their beautiful texture. Once out of the oven, the finished dish softens to near mush over a period of 15 to 20 minutes.  Copyright 2000 Rick Bayless, Mexico One Plate At A Time, Scribner

Tuesday, March 4, 2014

Corned Beef Hash with Fried Eggs

My faithful readers will know I kind of dig breakfast for dinner.  (embarrassingly I just realized the last post was a breakfast for dinner one.  The perils of not keeping up with the blog)  Not only do I love how quick they are, but I adore a runny yolk :).  My boys adored this. I only had one complaint, I would have chopped the corned beef finer. The potatoes cooked down into almost mashed potato like consistency and the chunks of beef were texturally not perfect. ( at least for me. The boys didn't complain:). I am nit picking again.  I bought thick slices of corned beef from the deli, and that did make the meal a little pricier than if I was using leftover corned beef. 

Corned Beef Hash with Fried Eggs

!1/4 cup plus 1 tablespoon vegetable oil
3 baking potatoes (about 2 pounds), peeled and cut into 1/2-inch dice
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
Salt and freshly ground pepper
1 1/2 pounds cooked corned beef, fat trimmed and meat cut into 1/2-inch dice
4 garlic cloves, minced
1 cup canned tomato sauce
1 tablespoon hot sauce, plus more for serving
6 large eggs
Snipped chives, for serving

1. In a very large nonstick skillet, heat 3 tablespoons of the oil. Add the potatoes and cook over moderately high heat, stirring occasionally, until golden, about 10 minutes.

2. Add the onion and bell pepper and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, about 2 minutes. Add the corned beef and cook, stirring occasionally, until browned, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato sauce and 1 tablespoon of hot sauce and simmer over moderate heat, stirring occasionally, until the sauce is very thick, about 15 minutes.

3. In another large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and fry sunny-side up or over-easy. Spoon the hash onto plates and top with the eggs. Sprinkle with chives and serve right away.