Smashed Cauliflower Potatoes
December 1, 2008 - Written by Diana
I love this delicious great tasting dish. It doesn’t take a long time to make, and the garlic, potatoes and cauliflower all blend together quite well. I used Grana Padano Cheese, a cheese that is similar to Parmesan Reggiano. It’s a hard cheese that adds a really nice flavor to this dish. PR – may be substituted.
Ingredients:
6-8 small red potatoes
1/2 head of cauliflower
3 -4 cloves of garlic
Olive Oil
Salt& Pepper
Herbs du Provence
Grana Padano Cheese
Directions:
Quarter potatoes and cut cauliflower florets into similar size pieces. Boil water in a large pot, add potatoes and cauliflower. When fork tender, drain off as much water as possible. In a high sided skillet, saute garlic in about 4 tbs of Olive Oil on a low heat until cooked really well in order to infuse the oil with a garlic taste. Take garlic out and throw into compost. After Potatoes and Cauliflower has drained, put back into pot and smash with potato masher, or …
Leftover Mashed Potatoes
November 30, 2008 - Written by Diana
Deb gave you a bunch of recipes for leftover Turkey. On the other hand, I have lots of left over mashed potatoes. I gave some to my SIL, but still have a bunch leftover due circumstances that left us with much more than we expected. First, my SIL’s Brother’s dog escaped and they had to go home to South Carolina see if they can find him – 8 hours away. So far no luck, but we’re hopeful. We might have had some leftovers , but my SIL’s mother needed to visit the hospital and maybe more of it would have been eaten if we were around to eat it. It was an interesting Thanksgiving that’s for sure. My list isn’t huge, but here are a few things I like to do with leftover mashed potatoes.
1. Remashed Loaded Cheddar Potatoes – add some cheddar, some butter, some herbs, throw in some …
Thanksgiving Potato Recipes
November 26, 2008 - Written by DianaMy husband’s family loves mashed potatoes for Thanksgiving. We always ate sweet potatoes instead of white potatoes for our Thanksgiving. Later on, we decided not to bother with all the mashing, so my mom put the sweet potatoes in the oven whole, and we slit open the potatoes right on our plates, added some butter (which would melt on the hot potatoes) and eat them that way skin and all. (I may be leaning towards clean eating more than I thought.). Thursday I’ll be bringing mashed (white) potatoes to Thanksgiving dinner. I do have sweet potatoes in the cupboard though, because we love them so much, we’ll have them another day too.
Mashed potatoes
- 2 lbs potatoes (this year I’m using red potatoes)
- Cold Water to cover
- 1 cup heavy cream or milk
- 6 tbs unsalted butter
- Salt & pepper
Quarter potatoes with skin on. Put into a saucepan with water to cover. Boil until fork tender. Drain water – and important – put back …
Basil Potatoes
June 9, 2008 - Written by Buff
My friend, Eddie, asked me today, "What are these basil potatoes you speak of Obi-wan?"
Well, Eddie, it’s a very simple and very tasty dish.
Potatoes are very versatile – it’s no wonder they’re the staple starch in most of our diets. Almost all spices can be used with them, because they pick up the flavor of the spice so easily. I’ve done this little recipe with many different spices – to include basil and cilantro. Here’s the one for basil…just replace the spice and you should be good to go.
Ingredients:
- Potatoes – one for each person
- Seasoning – salt/pepper/garlic, Old Bay, Cholula dry pepper powder, Florida Seasoning, etc.
- Fresh Basil – chopped
- Cast iron pan – a must for potatoes. And remember, Luke, "Hot Pan, Cold Oil."
Method:
- Put the pan on the stove and set to stun…um…I mean medium high heat.
- Quarter and slice potatoes. Keep the skin on.
- 4 Russet Potatoes [Do Not Use Any Other]
- Olive Oil
- Kosher Salt
- Heat oven to 350 degrees
- Pierce potatoes with a fork on each side – about 8-10 for each side
- Lightly coat potatoes with oil
- Lightly salt potato
- Bake for one hour. Skin should be crispy in and inside should be tender.
- In a large pan put in all of the potatoes, the garlic and the eggs. Cover with water and add salt. Cook until potatoes are done, but not too mushy.
- Drain.
- Remove and discard the garlic.
- Remove the eggs to allow them to cool.
…
Baked Potatoes
April 18, 2008 - Written by BuffIf you’re like me…[don't you hate when commercials begin with "if you're like me"? NO. I am not like you at all. I am nothing like you.] Anyway, I love a baked potato with a nice thick juicy steak. And since we’re having the in-laws in for dinner tonight, we’re serving juicy porterhouses. Here’s a tried and true recipe.
Ingredients:
Method:
Serve with sour cream and chives or salt and pepper and butter or any other of your favorite backed potato topping.
What I am Digging: Old Bay Seasoning
April 15, 2008 - Written by Buff
If you’ve been to Maryland, you will know this spice. You may not know it by name, but it is the spice of choice if you’ve had Maryland Steamed Crabs, Maryland Crab Soup and Crab Cakes. All other seafood seasonings pale in comparison. I really dig this spicy mix a lot.
I use it in my tuna macaroni salad to give it extra zip. Add about a tablespoon to a pound of pasta.
I use it on French Fries – And I am not talking about typical fast food type of French Fries – I’m talking about the big thick fries that you make at home. Before sprinkling Old Bay on them, I add a dash of malt vinegar.
I use it on Sweet Potato Fries and breakfast potatoes.
I use it on chicken wings. In place of Buffalo wing sauce, I make a mixture of butter and Old Bay and enjoy my home town treat a little differently.
Three Potato Salad
December 22, 2007 - Written by Buff 
4 Sweet potatoes, peeled and cubed
5 large Yukon gold potatoes cubed
5 large red potatoes cubed
2 eggs
2 cloves of garlic
1 tablespoon weber’s horseradish mustard (only available in Buffalo, NY, so use what you must!)
5 or 6 tablespoons mayonnaise
Salt and pepper
…
