Home Fries

In case my son wants to have home made fries.

2-1/3 pounds russet potatoes
1/3 teaspoon baking soda
2 tablespoons unsalted butter
Kosher salt and pepper
Pinch cayenne pepper
2 tablespoons vegetable oil
1-1/2 yellow onions
3 tablespoons minced fresh chives

1. Peel your potatoes and dice into 3/4″ pieces, and cut your 2 tablespoons of butter into 8 equal-sized pieces.
2. Set an oven rack to the lowest position, and place a foil-lined rimmed baking sheet on the bottom rack. Pre-heat the oven and baking sheet to 500-degrees.
3. Set a dutch oven over a high burner and boil 8 cups of water. Add diced potatoes and 1/3 teaspoon baking soda. Return water to a boil and cook for just 1 minute.
4. Drain potatoes in a colander and immediately return potatoes to the dry Dutch oven; reduce burner to low heat. Cook for 2 minutes until all moisture has dried from the surface of the potatoes, shake the pot occasionally to ensure complete drying. Remove Dutch oven from burner, and add the pieces of butter, 1 teaspoons salt, and pinch of cayenne.
5. Use a rubber spatula to mix for 30 seconds; the potatoes will become coated with a thick paste.
6. Drizzle foil-lines rimmed baking sheet with 1-1/2 tablespoons vegetable oil, then evenly spread potatoes onto baking sheet.
7. Bake at 500-degrees for 15 minutes. Meanwhile dice your onions into 1/2″ pieces and place in bowl. Add 3/4 tablespoon vegetable oil, and 1/3 teaspoon kosher salt. Toss to combine.
8. Remove potatoes from oven after 15 minutes, then use a thin metal spatula to scrape and turn potatoes.
9. Clear a 8″x5″ area in center of the baking sheet in which you should place your onion mixture. Bake for another 15 minutes at 500-degrees.
10. Using the metal spatula to scrape and turn potatoes again, but this time mixing the onions and potatoes together.
11. Bake for another 5 or 10 minutes until the potatoes become browned and the onions become soft and are beginning to brown.
12. Mix in minced chives and adjust with salt and pepper according to taste. Serve immediately.

Notes:

• Use russets for their earthly flavour, plus their high starch content helps create a substantial golden-brown crust.
• Adding potatoes to boiling (not cold) water cooks them more on the outside than on the inside - just the uneven effect we want.
• Baking soda accentuates the uneven cooking by quickly breaking down the exteriors, leaving the insides nearly raw. (When making potato salad though, adding vinegar to the cooking water creates an acidic environment that slows the breakdown of the pectin that holds potato cells together, resulting in a firm, intact texture.)
• Salt roughs up the drained potatoes, so their moisture evaporates more readily, leading to better crisping in the oven.
• Pretreated potatoes achieve a "fried" texture after oven roasting. This technique yields three times as many servings as frying in a skillet.

Ciambotta (Italian Ratatouille)

Tried this new version of ratatouille, which the hubby loved.

Pestata:
1/3 cup chopped fresh basil
1/3 cup fresh oregano leaves
6 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes

Process all ingredients in food processor until finely ground, about 1 minute, scraping sides as necessary. Set aside.

A relative of pesto, pistou, picada and gremolata, pestata is a potent garlic, herb, and olive oil puree. When stirred into the ciambotta toward the end of cooking, its grassy bite freshens and brightens the rich, earthy flavours of the stew.

• 12 ounces eggplant, peeled and cut into 1/2-inch pieces
• 2 tsp. salt
• 4 tablespoons olive oil
• 1 large onion, chopped (mine was about 10.5 oz)
• 1 pound russet potatoes, peeled and cut into 1/2-inch pieces
• 2 tablespoons tomato paste
• 2 1/4 cups water
• 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved and chopped coarse
• 2 zucchini (8 ounces each), seeded and cut into 1/2-inch pieces
• 2 red or yellow bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
• 1 cup shredded fresh basil

Instructions:

1. Toss eggplant with 1½ teaspoons salt in bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over coffee filters. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, 8 to 12 minutes, tossing once halfway through to ensure that eggplant cooks evenly. (I don't have a microwave so I sliced the eggplants a day before I made the stew.)
2. Heat 2 tablespoons oil in Dutch oven over high heat until shimmering. Add eggplant, onion, and potatoes; cook, stirring frequently, until eggplant browns and surface of potatoes becomes translucent, about 2 minutes. Push vegetables to sides of pot; add 1 tablespoon oil and tomato paste to clearing. Cook paste, stirring frequently, until brown fond develops on bottom of pot, about 2 minutes. Add 2 cups water and chopped tomatoes and juice, scraping up any browned bits, and bring to boil. Reduce heat to medium, cover, and gently simmer until eggplant is completely broken down and potatoes are tender, about 20 to 25 minutes.
3. Meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over high heat until very hot. Add zucchini, bell peppers, and ½ teaspoon salt; cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Push vegetables to sides of skillet; add pestata and cook until fragrant, about 1 minute. Stir pestata into vegetables and transfer vegetables to bowl. Add remaining ¼ cup water to skillet off heat, scraping up browned bits.
4. Remove pot from heat and stir reserved vegetables and water from skillet into vegetables in Dutch oven. Cover pot and let stand for 20 minutes to allow flavors to meld. Stir in basil and season with salt to taste; serve.

Potato Salad (Kartoffelsalat)

From My Berlin Kitchen. The salad is best if dressed a few  hours before serving but it's also delicious eaten right away when it's still slightly warm.

Makes 4 servings

2 pounds Yukon Gold or other waxy potatoes
3 1/2 tablespoons unsalted butter
2 yellow onions, finely chopped
1/3 cup white wine vinegar
2/3 cup beef or chicken broth
1 tablespoon Dijon mustard
3 tablespoons olive or sunflower oil
1 teaspoon salt
Freshly ground black pepper
2/3 cup loosely packed flat-leaf parsley, minced

1. Wash the potatoes and put them in a pot with cold salted water just to cover. Bring to a boil with the lid on; then reduce the heat to medium and cook the potatoes until they are just tender. Depending on their size, this should take between 20 and 30 minutes. Drain the potatoes and let them cool for at least an hour or two and up to overnight.

2. Peel the potatoes and cut them into very thin slices, about 1/8-inch thick. Put the potato slices into a serving bowl.

3. Melt the butter in a 10-inch saute pan and add the onions. Mix well and cook for 3 minutes over medium heat. Pour in the vinegar and the broth. Add the mustard and stir well. Let the mixture simmer over low heat for an additional 3 minutes.

4. Carefully whisk in the oil, and then pour the hot marinade over the sliced potatoes and mix well. The potatoes will take a few minutes to absorb all the dressing. Add the salt and as much freshly ground pepper as you’d like.

5. Just before serving, add the minced parsley to the bowl and mix well. Taste for seasoning and serve.

Miso Mashed Potatoes

From Steamy Kitchen

You can use either Miso & Easy (ready made miso in convenient bottle) or regular miso paste that you can find at grocery stores (usually in refrigerated section near tofu) or health food stores (like Whole Foods).

ingredients:

2 pounds red potatoes, scrubbed2 tablespoons butter2 tablespoons Miso & Easy (or 1 tablespoon regular miso paste)2 tablespoons milk2 teaspoons minced fresh chives, parsley or green onion

directions:

In a large pot, add the potatoes and cover with water by 2 inches. Bring to a boil, then turn heat to medium and let cook for 20 minutes, or until the potatoes are easily pierced with a fork.

Drain the water, leaving the potatoes in the pot. Mash the potatoes with a potato masher. Add in the remaining ingredients and mix well. Taste and season with additional miso (needs more flavor) or milk (too thick) if needed.

Potatoes with Onion Soup Mix

I have leftover onion soup mix that I don't know what to do with. I hope to try this recipe soon.


5-6 med. size potatoes
One package of Lipton Onion Soup Mix (I use store brand)
Enough vegetable oil to coat potatoes


Directions:


Cut potatoes into cubes leaving the skin on if you prefer. Put them into a bowl large enough to mix all of this in. Put one package of dry soup mix in with potatoes. Pour about 1/2 cup of vegetable oil over this and mix together very well. Pour this into a casserole dish 11 by 13 works well. And cover with foil. Bake for about 30-35 minutes until potatoes are done. Goes great with pinto beans and cornbread.

Zucchini, Corn & Potato Tacos

From Better Homes & Garden

Cheddar cheese and tofu boost the protein in these flavorful meatless tacos. Even the reluctant vegetarian will go for tofu when it's accompanied by so many delicious ingredients. Fill taco shells with the vegetable mixture, top with shredded cheese, and add salsa, green onion, sour cream, and sliced avocado for a complete Southwestern meal.

• 1 medium potato, cut into 1/2-inch cubes (1 cup)
• 2 medium carrots, chopped (1 cup)
• 12 taco shells
• 1 tablespoon olive oil or cooking oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 small zucchini (about 6 ounces), cut into matchstick strips (about 1-1/4 cups)
• 1 cup fresh or frozen whole-kernel corn
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 ounces firm tofu, cut into 1/2-inch cubes (1-1/2 cups)
• 1 cup shredded cheddar and/or Monterey Jack cheese (4 ounces)
• Salsa (optional)
• Sliced green onions (optional)
• Dairy sour cream and/or peeled avocado slices (optional)

directions

1. In a medium saucepan cook the potato and carrots, covered, in a small amount of boiling water until just tender, about 7 to 8 minutes; drain and set aside. If desired, heat taco shells according to package directions.
2. Meanwhile, in a large skillet heat oil; cook and stir onion and garlic in hot oil over medium-high heat for 2 minutes.
3. Add zucchini and corn; cook and stir 3 minutes more. Add chili powder, salt, and pepper. Cook and stir for 1 minute more. Add potato-carrot mixture and tofu. Stir gently to heat through.
4. Fill taco shells with vegetable mixture. Sprinkle with cheese. If desired, serve with salsa, green onion, sour cream, and avocados. Makes 6 servings.