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Crisp Roasted Parsnips

Ingredients
1-1 1/2 lb parsnips, peeled
3 tablespoon olive oil
2 generous pinches cayenne pepper (optional)
1/4 teaspoon salt;; more to taste
2 large garlic cloves, minced

Directions
Position an oven rack on a lower-middle rung; heat the oven to 450 degrees. Cut the parsnips into matchsticks 2 inches long and a scant 1/2 inch thick. Dump the matchsticks onto a rimmed baking sheet large enough to fit them in a single layer. Sprinkle the olive oil, cayenne or herbs, and salt over all; toss to mix and coat well. Roast for 15 minutes, stirring once or twice. Sprinkle with the garlic, stir well, and continue roasting until the parsnips are well browned, about another 15 minutes. Let cool slightly, taste for salt, and serve. Note: These are tasty eaten just like fries, sprinkled with a little malt vinegar. Serves 4.

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Greek Potato and Garlic Dip

Ingredients
1/3 cup parsley
freshly ground pepper
1/4 cup lemon juice
1 cup olive oil
2 cup warm unseasoned mashed potatoes
4 large garlic cloves
Greek black olives
Pita bread warmed & cut into triangles

Directions
In a food processor, finely chop garlic, add potatoes, 1/2 c. oil, lemon juice, salt and pepper, process until very smooth. With machine running, add remaining oil in thin stream until the consistency of mayonnaise. Add parsley and process until chopped. Serve with warm pita and olives. All the Best Potatoes by Joie Warner

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Fruit Scones

Ingredients
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
1 egg
3 tablespoon milk
sliced almonds
dash sugar

Directions
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.

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Classic Roasted Potatoes

Ingredients
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

Directions
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.

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Awesome Mashed Potatoes

Ingredients
2 lb potatoes, peeled, and cut into 2 in. cubes
plenty of salted water
milk
butter
salt and pepper to taste

Directions
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.

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Italian Omelet

Ingredients
1/2 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
2 green onions, chopped
4 eggs
2 tablespoon olive oil
1 lb (about 3 medium) potatoes
1/4 teaspoon pepper
1/2 cup shredded cheese (mozzarella, cheddar, Swiss or Monterey Jack)

Directions
Slice potatoes 1/16 inch thick. In a 12 inch nonstick skillet heat oil over medium heat. Spread potatoes in skillet in an even layer. Cook turning occasionally,until browned, crisp and cooked through, about 20 minutes. Meanwhile, in small bowl whisk remaining ingredients except cheese. Pour egg mixture evenly over potatoes. Sprinkle cheese on top. Cover and cook until cheese is melted and eggs are set, about 5-6 minutes. Slide onto warm plate. Cut into wedges to serve.

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Pesto with Basil and Parsley

Ingredients
2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/4 cup grated Parmigiano-Reggiano
1/2 cup olive oil
4 garlic cloves
1/4 cup almonds
salt

Directions
Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed. Serve with pasta or bread.

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Red Snapper with a Potato Crust

Ingredients
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

Directions
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.