A plethora of potato

You know the only problem about having a Chef'Store in your town?  It's when you go with someone who convinces you that for only $17 and some change the two of you can surely figure out how to use 50 lbs of potatoes.  Seriously.  Mom and I had an open house coming up and we were doing a baked potato bar.  We might have needed 4 potatoes, maybe 12.  One never knows.  But you can't buy potatoes that way at the Chef'Store.  Nope, it's like being at Sam's.  

Fifty pounds.  At first, my mind, like any other sane person's, said "50 lbs?  Are you crazy?  Of course not!"  But then I started doing the math.  Oh, curse you trusty calculator!  Turns out $17 and some change for 50 lbs of potatoes is a damn good deal.  As we unloaded that giant box from the car later, I began having some of that We-just-over-bought-out-the-ying-yang anxiety. What in the world was I going to do with all these pommes de terre? 

Good sized potatoes too!

 Well, first off, I baked a lot of them for the open house.  Unfortunately not many people showed up, so I brought many of them home. No worry...potato soup for dinner.  But there was that huge cardboard box sitting on the table just staring at me. I thought. I contemplated. I consulted cookbooks.  Finally I had a plan.  The freezer was going to be getting lots of new temporary friends. I spent one long morning dispensing with these spectacular spuds.  

I grated, rinsed, blanched and rinsed again about 20 cups of hash browns then bagged them all up in freezer bags.  The rest I baked then created 3 types of "twice-baked" potatoes: sour cream & chive, broccoli & cheddar and cheddar & ham.  I wrapped each in plastic wrap so they could be taken out of the freezer as individual portions then bagged and labeled.  

Just like the Waffle House!

Since I put all of this in the freezer, we tried the hash browns first.  Simply put, they worked perfectly!  All of the rinsing & blanching has caused them to keep their color (or lack thereof) and they cook up nice and light and crispy.  Last night we had Alaskan snow crab legs with our sour cream & chive potatoes for dinner.  The potatoes are packed with flavor and the edges of the skins got browned and toasty.  It was a good combo with the sweet crab and butter. 

These are the broccoli and cheddar twice-baked potatoes

You probably know this about me by now, but I'll say it again.  I just sleep better at night knowing that I have good things waiting in our freezer.  It's so comforting knowing that on a busy school night, or after a hard day, or on a day when I still haven't gotten around to going to the grocery store, we have dinner available in the big cold box.  Over recent years, I've also made a goal to become as resourceful as possible.  Once upon a time, I'd have thrown out all of the potatoes I just didn't get cooked before they went bad.  Today's me would have a heart attack instead!  This is why all our stale bread becomes bread crumbs stored in the freezer, old shrimp and crab shells stay frozen until we need to make stock, and and leftover chicken tips from Zorba's get turned into chicken salad!

Gearing up for Fall & Winter

Before we get started, I need to get something off my chest:  I really hate the term "comfort food." Living in this current world where we are constantly combatting our weight (I'm totally in this crowd), we're lamenting childhood obesity (yet, how many Americans happily own McDonald's stock?),  and our Land of the Free is actually contemplating outlawing sugary drinks (really...protect us from ourselves, we know not what we do), the characterization of ANY food as comfort completely flies in the face of what we preach about proper eating, eating disorders and the obesity epidemic.  Food isn't supposed to be a source of comfort, happiness, love, acceptance, or stress relief.  At least, that's what we're told. Yet, it is all those things to most of us, in different ways at different times and under different and ever-changing circumstances.  Even so, I hate that term.

So, kids, on with the show!

Neilio loves the cool months and all the comforting foods that come with it.  Before I met him, I was afraid of crockpots.  My worst fear is having my house burn down, so am I leaving an appliance on when I'm not home?  Heck no!  But, once he and I became an item, he wore me down and got me to give it a try.  Now, I look for crockpot recipes, not only because they certainly make life easier, but most of the time, I just like the idea of him coming home after a long day, opening the door and inhaling a comforting aroma that makes him happy he's home.  (Yes, I realize how sappy that sounds, but dammit! it's true.) Of course, not all comfort food has to come out of a crockpot.  Think back to walking into a house filled with the smell of a slow simmering spaghetti sauce, or soup, or a big ol' pot of chili, pot roast, homemade bread.  Well, try this on for size:  beef short ribs simmering away in a red wine reduction sauce with onions, garlic and carrots!

Finished product...short ribs, super rich gravy over mashed potatoes & green beans!

I used 2 lbs of short ribs that I found on sale at Publix.  I seasoned them, dredged them in flour and seared/browned them in olive oil over medium-high heat.  

Seared and ready to rock and roll!

Removed them from the pot and added 1 cup chopped onion.  Sauteed a minute or two and added 1 cup chopped carrots, 1 1/2 tsp thyme, 1 bay leaf and 1 Tbs chopped garlic.  Next, I deglazed the pot with about 3/4 cup red wine (yummm!) then added 4 cups of beef broth.  Brought it up to a boil and then cut to low for a simmer of about 2 hours.  

I just want to dive into this and swim around.

As I was nearing time to serve, I added a cornstarch slurry to thicken my gravy a bit then plated it all up.  The coolest part of it all was the reactions I got.  Upon returning home from karate, the littlest gourmet walked in and said "Wow, it smells YUM in here!"  One of my favorite compliments from the Vivver!  Then, the subtle, yet excited look on Neil's face as he entered and was greeted by the YUM factor. As we made it to the table, Viv was already declaring this as one of her top favorite dinners...and she hadn't even tried a bite yet!  Comforting, indeed!

 

 

Potatoes Day 2: Loaded Potato Soup

I decided to make Potatoes Anna last night to accompany our corned beef.  I consulted an Internet recipe for some guidance then did my own thing with it. Thank goodness I DID NOT prepare as much potato as the recipe called for or I would've had potato slices coming out of my ears.  I peeled 3 good sized baking potatoes but only sliced two.  Good thing.  As I started layering the slices in my pan, it was obvious that potato #3 was not needed.  I even had some slices left over so I put them all in a ziploc filled with lemon juice-spiked water to keep them from browning and into the fridge.

Today, I have one little person and one big person sick with strep throat AGAIN.  As I drove to the pharmacy for a Hefty bagful of antibiotics, I pondered that leftover potato.  Two sick people in the house?  Soup.  Of course!  And, I've been dying to try the 'grow your own green onion' trick I found on Pinterest, so my thoughts turned to Loaded Potato Soup.  You know, the one that graces every chain restaurant's menu.  But, I was going to do it from scratch, so it would be infinitely better.  So, I gathered up all the medication at the pharmacy and grabbed a bunch of green onions from the produce department and headed home.

In keeping with my usual M.O., I consulted a recipe then made my adaptations.  The end result?  Fantastic loaded potato soup that was WAY better than any I've had in a restaurant.  Turns out I was the only one who felt like eating any of it, so, oh well...more for me!  

Homemade potato soup garnished with cheddar, bacon bits and green onions!

 Have I piqued your interest?  Ok, I'll tell you how to make it.  Be prepared...it's ridiculously fast and easy and I promise you, it was delicious.

Homemade Loaded Potato Soup

• 2 slices bacon, cut with shears into cubes
• 1 small onion, diced
• 1/2 tsp minced garlic
• 1 Tbsp & 1 1/2 tsp flour
• 1/2 tsp salt
• 1/2 tsp dried basil
• 1/4 tsp black pepper
• 1 1/2 cup chicken broth
• 1 large baking potato, peeled & cubed
• 1/2 cup milk
• 1/4 tsp Tabasco sauce

Cook bacon in a large saucepan until crisp.  Drain on paper towels.  Save about 1 Tbsp bacon grease and saute the onion and garlic until soft.  

Add flour, salt, pepper & basil.  Stir until combined and cook a little bit (to cook out the raw flour taste), stirring constantly.  Gradually add the broth & bring to a boil, stirring about 2 minutes.  

Add potato, milk & Tabasco.  Let boil about 2 minutes, then lower heat to low, cover and cook until potatoes are tender.  (about 6-10 minutes)  **I decided to use my immersion blender to blend up some of the soup to make it silky and not so chunky. You do it however you wish.** 


Garnish with bacon bits, sliced green onions, cheddar or whatever speaks to you.  Come to think of it, a dollop of sour cream might be nice as well.  


I had two bowls.  I hope you like it as much as I did.  I thought the consistency was perfect, the flavor was outstanding and I was pretty darn pleased that I didn't let that extra potato sit around in my fridge and go bad.  I'd put my soup up against a restaurant version any day too.  I'll be making this again for sure.  It didn't take much time, but the result was so good, I would have invested any amount of time necessary!  Bon Appetit!
 

Just in the (St.) Nick of time!

This past Saturday was my Sunday school class party.  As usual, I pondered for a couple weeks what would be my dish of choice.  I tend to be a last minute kinda girl.  I always know that I'll have a great idea, whip it up that day and take it along.  Only this Saturday, I miscalculated.  Big time.

I was working a special event at K.D.'s Treehouse.  Santa was there.  There was a jump castle, face painting, book signings, arts and crafts and of course, shopping in the store.  All of a sudden, it dawned on me that I had failed to make a decision and hit the grocery store that morning, as I had planned.  So, my mind went into overtime/panic/oh crap! mode.  Then it hit me.  An easy as pie little hors d'oeuvres that my parents taught me many years ago.

So, I grabbed the red phone and made an emergency call to Neil.  I gave him the list.  Told him "Go, go, go!  Meet me at home.  And hurry, man!"  

I beat him home, so I got a giant pot of water on the stove.  Just finished changing clothes when he arrived.  Placed two bags of tiny red potatoes in the boiling water.  Cooled with cold water.  Waited a little bit; had a glass of wine.  Then, the assembly line started.  I was actually pretty proud of how efficient the two of us were in cranking out our little hors d'oeuvres. 

**So what am I talking about?** 

What the heck are those things?

New potatoes with a shallow hollow made in the middle, sour cream and topped with black caviar.  Inexpensive, easy to make and (thank goodness) can be made REALLY quick.  We managed to get all this done and still get to the party on time.  So, next challenge is this:  what if everyone hates them?  Well, one friend told me that she'd never had caviar before but tried it and liked it.  Interestingly, her major obstacle was the sour cream, but she determined that she actually liked it combined with the salty roe.  At the end of the evening, she told me she'd eaten 8 of them.  I had a few other people tell me that they hadn't had caviar before either.  They were amazed to know that you can buy it at Publix and it's not expensive. At the end of the night all we brought home was an empty platter.

BTW:  this is a fantastic accompaniment to a whole smoked salmon (or whatever smoked fish you prefer.)  Try it!  You'll like it!  

Shepherd's Pie: Quick! Call Gordon Ramsay!

No, really, don't call him.  I went kinda "semi-homemade" on this one so he'd just storm around my tiny little kitchen exclaiming stuff like "F*&k me!" and "Oh, c'mon!" I don't think I could take that kind of intensity.  But, Ramsey comes to mind because I've seen him rescue so many British pubs and restaurants by going simple and adding a shepherd's pie to the menu.  

Personally, I haven't had this dish since I was a kid.  I remember my mom making it and it was always one of my favorites.  As I recall, I think hers was pretty simple:  meat and whatever vegetables we had coming in from the garden.  Hmmm, I think I'm realizing where my "throw whatever you have in the pot" philosophy came from.  Well, we've had rain the last two days and South Carolina is still just thinking about cooling off into some semblance of autumn.  At even the prospect of a temp below 60 degrees mixed with a little rain and I start wanting cold weather comfort food.  Ok, ok...I know my brother and sister in law up in Minnesota are laughing right now.  Yes, it's true.  We don't know winter here.  Or real cold.  Or snow.  (They are soooo jealous!)


So, last night the spirit moved me.  As is my usual m.o., I started with a recipe and modified it "Wanna-be style."  The wunderkind came into the meal with an "I'm not gonna like it" attitude, which was most unfortunate.  But, under duress, she managed to eat half her plate and while she'll never admit it, I think she really liked it.  And what's not to like?  I think it turned out pretty daggum awesome.  So, I share my recipe with you...

Shepherd's Pie

• 2 Tbs canola oil
• 1 cup chopped onion
• 2 tsp minced garlic
• 1 lb. ground beef
• 1 tsp Kosher salt
• 1/2 tsp pepper
• 2 Tbs all-purpose flour
• 3 tsp Sofrito
• 1 cup beef broth
• 1 tsp Worchestershire sauce
• 2 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• 3/4 cup frozen peas and carrots mix
• 1/2 cup frozen corn
• 1/2 cup cooked baby limas

Heat oil until shimmering (med-high), saute onion until becoming translucent.  Add garlic.  Stir to combine.  Add beef, salt & pepper and cook until browned and cooked through, about 3 minutes.  Sprinkle meat with flour and mix in.  Cook about another minute.

Add Sofrito, broth, Worchestershire, rosemary & thyme, stir to combine.  Bring to a boil then lower heat, cover and simmer until sauce thickens slightly; about 10 minutes.  Add vegetables and mix well.

Spread in a 11X7" glass baking dish.  Cover with mashed potatoes, spreading to the edges of dish to create a seal to prevent bubbling over. Spread with a rubber spatula to cover the entire dish. Place on a parchment lined cookie sheet and bake at 400 for 25 minutes, until potatoes begin to brown nicely.  Let sit 15 minutes before serving.

***Disclosures***

Obviously, making homemade mashed potatoes is preferable.  In the interest of time last night, I used a mix.  Shoot me.  Also, using ground lamb rather than beef will impart a deeper flavor.  The recipe actually called for tomato paste, which I'm out of.  So, I substituted Sofrito. I added limas because I had them in the fridge leftover from the other night.  

If you try it, let me know what you think.  I was pretty darn pleased.  Have leftovers too!  Happy rustic eating, friends.

Tales from the "Blue Cookbook"

I have a cookbook whose actual title is Land O Lakes Treasury of Country Recipes.  It was published in 1992 and I bought it off a roving, door-to-door book saleslady who came into my office one day.  It's a huge book filled with pretty easy recipes from dinner rolls all the way to homemade pies.  My younger sister fell in love with it and used it often.  It became simply known as "The Blue Cookbook."  We had a supper club when we were in our 20's and many a dish from the Blue Cookbook graced the palates of our friends.  We both consulted that book at almost every turn.  Then, it was taken away...

Easter Weekend Feasting Plans

Yummmmm   Ham

I wish my crust came out this pretty

Uncle Charlie would be proud

The Easter Sunday feast is always one of my favorites.  Sometimes I just picture the perfect pink-osity of a baked ham.  Or, my mind goes Greek and focuses on lamb; usually Uncle Charlie's souvakia recipe.  Or, other times, I have visions of light, fluffy quiches dancing in my head.  As I have been contemplating the Easter meal for this year, my mom just sprung into action and said, "Here's what we're having this year."  Dottie's sauerbraten, pickled red cabbage, mashed potatoes and green beans.  Jawohl!  Wir sind auf das Alte Land gehen!  This is one of my favorite meals of all time.  I am way excited. 

Sauerbraten...Get in my belly!

So, I'm merely charged with dessert.  I don't mind doing desserts.  I'm just not a big dessert eater, so I don't get as excited about it.  Anyway, I'm leaning toward a lemon tart with a coconut crust.  However, it is strawberry pickin' time, so if Vivi and I can get to the farm tomorrow or Saturday, that plan will change.  Get this:  I called the farm today to ask if they'd be open on Good Friday.  Not only are they open, they're working Easter Sunday too.  That's some hardcore strawberry commerce going on over there.  No holiday for you!  Must sell berries every day!  Get back to work!



Speaking of strawberries, I must share with you one recipe that I discovered 2 strawberry seasons ago.  I can't remember what magazine I found it in, otherwise, I'd totally give credit where it is due.  The recipe is for a panini that at first glance sounds pretty far out.  But, trust me.  You do, right?  Of course you do...this sandwich will make you exclaim "Franklin Delano!"  (I love that old man in the the new Oreo commercial!) 

So, here's how you make Smoked Turkey-Strawberry paninis...


Fresh bread (I used the Cuban from Publix's bakery)
smoked turkey breast
brie cheese with the rind removed, sliced
fresh basil leaves
beautiful local strawberries
pepper jelly


Spread the pepper jelly on one slice of bread.  Layer on the turkey, strawberry slices, brie, and basil leaves.  Top with another slice of bread (duh).  Spread good quality butter on the outsides and grill, press, or panini-maker it until the cheese is melty and gooey.


Take a bite, yell out "Franklin Delano", slap your mama and have a good, cathartic cry.  Yep, it's that good.  I prefer warm, personal, hand-written thank you notes please.  :-)

Enjoy and Happy Easter to you and your family. 

Saint Patrick's Day 2011

This is Vivi's plate, complete with green milk...she thinks I'm a rockstar!

I love corned beef.  Yep, it's true. As a kid, my mom never cooked an actual corned beef brisket.  But, I think that was probably because in the 70's brisket wasn't very mainstream in the South, certainly not the Irish "corned" preparation.  Being from a Florida fishing village, it's doubtful that my mom grew up eating corned beef brisket, or that she'd ever even heard of it until adulthood.  As I was growing up however, it was Dottie who introduced me to corned beef and pastrami deli meat.  I loved them both.  So, even before I ever encountered a "real" corned beef myself, I'd already consumed many a'package of deli meat of the Irish persuasion. I believe I was in high school when my Uncle John brought this new, heavenly, off-the-wall creation to Thanksgiving:  a corned beef that he actually corned himself and finished off in the smoker.  Divine!

So, of course this time of year is when you can find a plethera of corned beef in the grocery stores and when it's on sale.  I dare you to find one on sale any other time of the year.  Being a corned beef lover, I've checked.  Pretty much weekly.  Believe me on this point.  Anyway, it is that time of year, and I couldn't be happier!  

Even though my family is primarily German (way back in the old days of course), and I've never been to Ireland, and my hair only turns red in the summer, I am a fanatic for this meat. You see where I'm going...yes, it was Irish dinner night Chez Akre.  I'm pleased to report that even the sweetest 5 year old leprechaun in the world not only gave the meal a thumbs up, but she ate with Irish gusto!  Our menu?  Corned beef, Syracuse salt potatoes and sauteed green beans.  And for the Vivver, green milk...it's magically delicious, you know.

Green and t-ádh

Lastly, I was told in the car on the way home that Viv's teachers said "it's ok" to bring treats for the class tomorrow.  Hmmmm....wonder why they didn't actually say this to me or any other parent?  So, feeling particularly "Super Mom-y" I opened up the cabinets and cranked out some green sugar cookies with green & white sprinkles.  Oh yeah,  I'm that girl! I can't be stopped. I'm cook-a-rama-licious.  Don't hate.


So, on this eve of St. Patrick's Day, I bid you (thanks to the fine folks at Google)  Lá Fhéile Pádraig Happy le mo chairde go léir Cócaireachta.  

Syracuse Salt Potatoes

I'm sure this will come as no surprise, but I got a new cookbook for Christmas (Cook's Country 2008)!  This one features regional faves from around the U.S.  I've browsed it twice and used one of the recipes last night with grilled ribeyes and steamed broccoli.  It caught my eye because 1) I'd never heard of it before 2) the picture was intriguing and 3) it is ridiculously simple.

1914: John Hinerwadel put these on his clambake company's menu.  They became so popular, he started selling these "kits"

Syracuse Salt Potatoes 

I'll paraphrase from the cookbook...this recipe calls for merely boiling whole potatoes in VERY salty water.  The salt concentration boils at a higher temperature causing the starch to cook completely, resulting in a creamy potato interior. The salt then forms a crust on the skin so no additional seasoning is needed.  Traditionally, people eat them with melted butter for dipping.  The recipe writer jazzed it up with fresh chives.  Also, it was noted that if you use regular table salt, that you use NON-iodized to avoid a mineral flavor.  Lastly, why are these so popular in Syracuse, New York and how did they come to be?  Apparently in the  mid-1800s, Irish salt mine workers threw whole potatoes into evaporation vats full of boiling salt water.  If anybody can cook a potato, it's the Irish!

• 8 cups water

• 14 oz salt 

(use 1 1/4 cups of NON-iodized salt OR 1 1/2 cups Morton Kosher salt OR 2 1/2 cups of Diamond Crystal Kosher salt [I don't know why this Kosher salt is different than Morton, but apparently it is]) 

• 3 lb small white or red potatoes, scrubbed
• 1 stick (8Tbs) butter
• 2 Tbs chopped fresh chives
• 1 tsp pepper

Bring water to a boil in Dutch oven over med-high heat.  Stir in salt & potatoes. Cook until potatoes are just tender, 20-30 minutes.


Drain and then place them on a rack set over a baking sheet.  Let them dry until a salt crust forms, about 1 minute.  


Meanwhile, microwave butter, chives & pepper until melted.  (I skipped this; just served with a little plain butter).




So, that's it.  It's so crazily easy that it makes me laugh that I actually just wrote that down.  And all you Sodium Psychos out there can relax...the interior of the potato stays nice and soft and creamy and the salt remains on the exterior.  So, don't eat the skin.  But, the nice little bit of salty crust in a bite is quite good.  At least that's my take on it.

What a Tool!

If you don't have a ricer, you need one. Go get one now. Hurry.