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Potato Pizza

Ingredients
2 potatoes, thinly sliced (about 2 cups)
1 teaspoon dry yeast
1 3/4 cup cold water
3/4 teaspoon sugar
1 1/2 teaspoon salt
3 cup flour
1 tablespoon chopped onion
4 tablespoon olive oil

Directions
Combine flour, 1/2 tsp. salt, sugar and yeast in a bowl with an electric mixer, and slowly add 1 3/4 cups cold water. Mix on low speed until ingredients begin to combine. Continue to mix for about 10 minutes until the dough is smooth and elastic and cleanly pulls away from the sides of the bowl. Place dough in an oiled bowl, and allow to rise for 2 to 4 hours until it has doubled in size. While the dough raises, prepare the potato topping. Slice potatoes very thin, then soak them in several changes of ice water to remove excess starch. Drain slices in a colander, toss with 1/2 teaspoon salt, and set aside for 10 minutes. Drain any accumulated water. In a medium bowl, combine potatoes, chopped onions, and 1 tablespoon olive oil, and set aside. Preheat oven to 425 degrees. Oil two baking sheets. Divide dough in half. Place each piece on its own baking sheet. Flatten dough out to the edges of the pan. Evenly spread potatoes over the surface of the dough up to the very edge. Season with remaining 1/2 tsp. salt and remaining 3 Tbsp. olive oil. Bake potato pizza until it has shrunk away from the edges of a pan and the bottom is golden brown, about 30 minutes. Yields (2) 8 inch pizzas.

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Thelma’s Scalloped Potatoes

Ingredients
1 tablespoon white flour OR 2 Tbsp. cornstarch
1 tablespoon butter
medium onions
potatoes, sliced
1 cup milk

Directions
Thinly slice one potato per person. For each 3-4 potatoes, thinly slice one medium onion. In a saucepan of cold water, bring the potatoes and onions to a boil and simmer 3 minutes. (not quite cooked) Now, make your cream sauce. For each 2 potatoes: Melt over medium heat: 1 Tbsp. butter, and stir in thoroughly: 1 Tbsp. white flour or 2 tsp. cornstarch. Slowly add 1 cup milk, whisking continuously until it thickens. Arrange the potatoes and onions in an appropriate casserole dish (shallow is best) Top with cream sauce. OPTIONS: Add leftover diced ham to the layers or cooked peas, or diced cheese. Bake at 350 degrees for about 40 minutes, until thick, golden, and bubbly.

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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.