1/2 cup dried fuit
1 1/2 cup Spelt Flour
1/4 cup sugar
1 1/2 teaspoon baking powder
1/3 teaspoon salt
1/8 teaspoon cinnamon
1/3 cup butter
3/4 cup mashed potatoes
3 tablespoon milk
Soak 1/2 cup dried fruit in small pieces (raisins, dates, figs, etc.) in hot tap water for 10 minutes. In a large bowl combine spelt flour, sugar, baking powder, salt, and cinnamon. Mix dry ingredients, then cut in butter until the flour is in small crumbs. Add mashed potatoes and the drained fruit. In a small bowl, whisk together one egg with the milk. Set a spoonful of the milk/egg mixture aside. Stir the rest into the flour mixture just until moistened. Knead briefly to form a ball. Place on a baking sheet and flatten into a 7 circle. With a floured knife cut into 6-8 wedges, but don’t separate. Brush top with reserved milk/egg mixture and sprinkle with sliced almonds and a shake of sugar if desired. Bake at 400 for 22 to 24 minutes. Serve immediately with butter or jam.
1 tablespoon chopped fresh thyme or rosemary (optiional)
3 tablespoon olive oil, melted butter, or duck fat
2 lb waxy potatoes, left whole if small, halved or cut into chunks, if large
1 teaspoon coarse salt
Plenty of fresh ground black pepper
Heat the oven to 375 degrees. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50-60 minutes, depending on their size and variety. Serve hot.
2 lb potatoes, peeled, and cut into 2 in. cubes
plenty of salted water
salt and pepper to taste
Since I have a ricer, I don’t have to bother to peel my potatoes. Cook in plenty of salted water until tender–20-30 minutes. Start with cold water. When they are tender get out the masher and mash, adding milk and/or butter to the consistency you like. Or if you have a ricer, call the boys, this is one of those fun kitchen tools they will help with. Season with salt and pepper. Quick to make, and such a comfort food.
2 cup mashed, cooked parsnips
1 tablespoon melted butter
1 tablespoon salt
dash of pepper
1 egg, beaten
Mix mashed parsnip with next 5 ingredients. Shape into flat cakes. Dip into crumbs, covering completely. Chill in the refrigerator. Fry in hot butter until brown. Good with syrup.
4-6 tablespoon canola, or other oil
1/2 cup minced parsley
2 cloves of garlic
2 waxy potatoes, in 1/4 in. dice
4 tablespoon unsalted butter
salt and pepper
Place the potatoes in cold water and bring to a boil. Remove from heat and drain. Allow to dry. Heat oil in a very large skillet. (I use less oil than is called for) Add the potatoes and cook 6-8 minutes, tossing occasionally, until lightly browned. Add butter and continue sauteing for another 5 minutes. Just before serving, add parsley and heat for 1 minute.. Season and serve. Food Channel: Cooking Live
2-3 tablespoon herbs (leaf celery, parsley, or fresh thyme)
1 lb Easter Egg potatoes
This is a good dish to take to holiday dinner. 1 pound of Easter Eggs will serve 2-4 people. Steam or boil the potatoes in salted water until very tender. Fold 2-3 TBS. herbs into sour cream and dress the potatoes in the serving dish, or serve on the side. For herbs, choose from leaf celery, parsley, or fresh thyme.
1 1/4 lb red snapper fillet, skin removed (cut into 4 pieces)
6 tablespoon (3/4 stick unsalted butter, melted
1 lb waxy potatoes, peeled
Coarse salt & freshly ground black powder
Slice the potatoes into paper-thin slices on a mandolin and put in a large bowl. Pour in the melted butter and toss to coat…Season the fillets…arrange the potato slices on the surface of the fillets in an overlapping pattern…Turn and cover the other side with potatoes…Refrigerate 20 minutes. Heat a large oven proof skillet over medium heat…cook until the bottom crust is nicely browned. Flip, slide the entire skillet into the oven to finish cooking, 8-10 minutes.
2 tablespoon unsalted butter
1 cup milk
3 cooked waxy potatoes, unpeeled and cut in 1/2′ slices
salt and freshly ground pepper, to taste
In a heavy pan over med-low heat, combine the potatoes and milk, and bring to a boil. Simmer gently 20-25 minutes, stirring occasionally, until the potatoes have absorbed all the milk. Gently stir in the butter and seasonings.
2 lb red potatoes cooked whole, cooled
2 hard cooked eggs, chopped
2 tablespoon cider vinegar
1 tablespoon oil
1 teaspoon sea salt
1/2 cup diced celery with leaves
1/4 cup minced flat leaf parsley
1 1/4 cup sour cream
1/2 teaspoon cider vinegar
2 tablespoon olive oil
1 teaspoon Dijon mustard
1/3 cup minced red onions
1/2 cup sliced green olives
Cut each potato into bite sized pieces. Toss first 6 ingredients. Chill 2 hours. Pour sour cream dressing (Blend the last 6 ingredients) over potatoes and blend well. Recipe by Evelyn Criswell of The Birmingham News.
1 teaspoon unsalted butter
3 slices bacon, chopped
1 shallot, minced
1 lb potatoes, peeled and cut into 1/2′ chunks
1 lb carrots, cut into 1/3 in. slices
1 cup heavy cream
2 tablespoon chopped fresh chives
5 cup water
Heat the butter; add the bacon, and cook. Remove, and drain. Add the shallot, and cook, until just starting to brown. Add the potatoes and carrots and a good pinch of salt. Pour in 5 cups water and cook until the potatoes and carrots are falling apart. Put the soup through a food mill. Stir in the cream and bring to a simmer. Serve scattered with the bits of browned bacon and the chives.