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Posts Tagged ‘potatoes’

68 Days of Gourmet: Day 61

Gourmet named this recipe Spicy Boiled Crabs, Shrimp, Potatoes, Corn and Garlic. I put a Southern spin on it by subbing sausage for the crabs and calling it by its true name, Lowcountry Boil. I think the crabs would have been a fun addition but not in the realm of  possibility for tonight’s dinner.

Lowcountry Boil is a simple, one-pot dinner full of deliciousness. We served it at our rehearsal dinner when we got married in Charleston and requested it for our joint birthday party last year. It’s a great party/entertaining dish but also fun and easy for any night! You can easily scale the amount of ingredients to the number of people you’ll be serving. It’s also easy to control the spice level. If you love spicy foods, feel free to be a little heavy-handed with the seasonings. You cook this in such a big pot that the spices are really diluted.

It’s also relatively healthy and filling. We usually sub chicken or turkey smoked sausage. My favorite way to serve Lowcountry Boil is on a big platter so everyone can pick and choose what they want. And really hot homemade cocktail sauce (the more horseradish, the better!) on the side.

If you’ve never experienced Lowcountry Boil it is a must try this Spring/Summer. Perfect for your next get together – casual, a little messy and fun! I can just picture serving this outdoors with rolls of paper towels and sweet tea in mason jars – what can I say? I was definitely born and raised in the South!

One Year Ago: Easy Spanakopita

Lowcountry Boil
(Recipe adapted from Gourmet, June 1996)

Ingredients:

2 (3-ounce) packets Zatarain’s crab boil or 5 tablespoons Old Bay  seasoning (or more – adjust to taste)
1 tablespoon cayenne (or more adjust to taste)
1/2 cup table salt (might want to reduce to around 1/4 cup)
3 lemons, quartered
2 onions, halved
1 1/2 pounds small potatoes (about 2 inches in diameter)
2 whole heads of garlic (not separated into cloves)
6 ears of corn, shucked and halved
24 ounces smoked sausage (2 packages), cut into 2 inch pieces
2 tablespoons Old Bay Seasoning, or to taste, for sprinkling over  boiled seafood
3 pounds large shrimp (about 30, preferably with heads)

Directions:

In a very large stock pot or kettle (7- to 8-gallons) bring 5 gallons water to a boil.

Add Zatarain’s crab boil or 5 tablespoons Old Bay seasoning, cayenne, salt, lemons and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil for about 10 minutes. Add corn and sausage and cook for about 5-10 more minutes, until corn and potatoes are tender.

Add shrimp and cook until they turn bright pink, about 2-3 minutes, careful not to overcook. Drain pot and transfer to a platter. Sprinkle with Old Bay seasoning and serve with cocktail sauce.

Yield: 6 servings

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Just a quick post to wish you all Happy St. Patrick’s Day and share our dinner with you. We celebrated St. Patrick’s Day one day early because Brandon won’t be home for dinner tomorrow night. I made corned beef, cabbage, potatoes and soda bread. For some reason, I’ve always been a huge corned beef fan and asked for this dinner all the time when I was growing up!

Due to time constraints, I had to make the corned beef in the crockpot. I was leery that it would dry out but it actually turned out pretty well. I think I’ll still prefer boiling it in the future but this worked for a weeknight dinner. I cooked the vegetables and potatoes separately using some of the cooking water for the corned beef when I got home. The cabbage wouldn’t have fit in the crock pot and I knew it would be complete mush if I let it cook all day.

This was my first time making soda bread and we really enjoyed it. It was super simple to make and tasted great. A nice accompaniment to an Irish feast! I opted to use a very basic soda bread recipe – we weren’t interested in caraway seeds and golden raisins. I would describe it as a cross between a biscuit, scone and bread. I enjoyed a slice with butter and jam after dinner!

Corned beef and cabbage will always remain one of my all-time favorite dinners! We can’t wait to enjoy the leftovers.

One Year Ago: Simple Broiled Mahi

Corned Beef and Cabbage
(Recipe source Bakin’ and Eggs)

Ingredients:

1 package corned beef with seasoning packet
2 cloves garlic, smashed
1 bay leaf
Enough water to cover
1 small head cabbage
Baby carrots (if desired)
Medium-sized red potatoes

Directions:

Place corned beef in a slow cooker with seasoning packet, garlic cloves and bay leaf. Add water until barely covered. Cook on low for about 6 hours, until fork tender.

Cut cabbage into quarters and place in a large stockpot with potatoes and carrots (if using). Add some of the water from the corned beef plus enough fresh water to cover. Bring to a simmer and cook for about 45 minutes, until cabbage and potatoes are tender.

Basic Irish Soda Bread
(Recipe source Bon Appetit)

Ingredients:

3 1/2 cups all purpose flour (I used 1 1/2 cups whole wheat and 2 cups of white)
1 teaspoon baking-soda
3/4 teaspoon salt (I used 1 teaspoon)
1 1/2 cups buttermilk, plus a couple more tablespoons if necessary

Preheat oven to 425 degrees. Lightly flour a baking sheet.
Whisk together flour, baking soda and salt in large bowl. Mix in enough buttermilk to form moist clumps. Gather dough into ball and turn out onto lightly flour surfaced.  Knead just until dough holds together, about 1 minute. Shape dough into 6-inch by 2-inch-high round. Place on prepared baking sheet and cut a 1-inch-deep X across top of bread, extending almost to edges. Bake until bread is golden brown and sounds hollow when tapped on bottom, 30-35 minutes. Transfer bread to rack and cool completely.

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68 Days of Gourmet: Day 29

I feel terrible that I’ve been such a bad blogger this week. I started in the hole since I didn’t get to make my weekly menu and grocery shopping trip. It was a major pain to scramble every night to figure out what to have for dinner. Now we’re back in town and settled back into our routine.  I promise that I have lots of fun cooking and baking projects planned for this weekend that I can’t wait to share with everyone!

I was looking for something simple to make last night for dinner. I was browsing through the easy and healthy weeknight meals gallery on Epicurious and sent the link for this Portuguese Kale and Potato Soup recipe to Brandon. I was shocked when he said, “I’d eat that.” I still firmly believe that it’s only because this soup included sausage in the ingredient list! Also, kale is one of my grandmother’s signature dishes so Brandon has discovered that he loves it. I love using kale in recipes – it packs a HUGE nutrient punch. Check out this overview of the nutrients in boiled kale.

So back to my struggle with blogging and dinner this week…I work out pretty much every day after work. I usually don’t get home from my workout until after 7 p.m so if I haven’t planned dinner, it’s very challenging to make it happen. I’m very proud to share that it is extremely rare that we eat out on a weeknight. I always have something planned for dinner. I know I continue to harp on the importance of meal planning in advance but it makes a huge difference. I was stressed all week this week trying to pull together dinners and make time to get to the store.

On Monday Brandon and I went to a Vinyasa Basics yoga class at Y2 Yoga. It’s a newer yoga studio with smaller classes. I thought the class was pretty easy but it’s always nice to get back to the basics. Brandon enjoyed the class and got some great work in on perfecting the basic positions.

I planned on running with Sullie Tuesday after work but got stuck at work until 6:45. I still had to go to the grocery to get stuff for dinner (again, pre-planning people!) so by the time I got home at 7:30 I was hungry and cranky and it was freezing cold and dark. The run didn’t happen.

I set my alarm to get up and run Wednesday morning. Sullie is great motivation to get out of bed because she really needs the exercise and to get out of the apartment. We did an easy 3-miler but it was freezing – about 20 degrees and windy! Wednesday night I went to a power yoga class at Y2.

I planned on running today but got called at the last minute to sub BodyPump. Literally, at the last minute. I had to leave work a few minutes early to go home and grab my music, change and get to the gym. I hit terrible traffic and ended up being 10 minutes late to class. I felt terrible because I know how disappointing it is to have the workout you committed to cut short but hopefully all the push-ups we did made up for it! I ran 3 miles on the treadmill after.

So, hopefully I’ll be updating the blog A LOT more frequently and you won’t have to get a whole run down on my week in fitness in one post! I had this Kale and Potato soup for lunch today and it totally satisfied me for the whole afternoon! And I think the leftovers were even better today!

I made quite a few modifications to the original recipe. The original calls for only adding the kale in the last 5 minutes of cooking. There is no way it would have been done in that amount of time. We like our kale tender so I added it with the potatoes. Honestly, I didn’t  really follow the cooking directions at all for this recipe. I just did what made sense to me. But the soup turned out great and is an easy and nutritious weeknight dinner.

Portuguese Kale and Potato Soup
(Recipe adapted from Gourmet, November 2009 – the last issue ever :( )

Ingredients:

2 tablespoons olive oil
1/2 pound chouriço or linguiça (smoked Portuguese sausages) or kielbasa, cut into 1/2-inch pieces (uh, I used kielbasa)
1 medium onion, diced
2 garlic cloves, minced
1 pound russet (baking) potatoes, peeled and cut into 1-inch pieces (2-3)
6 cups water or chicken broth (I used half and half)
1 teaspoon paprika
1 pound kale, stems and center ribs discarded and leaves torn into small pieces
Salt and pepper, to taste
Hot sauce, like Sriracha, for serving

Directions:

Heat oil in a large pot or dutch oven over medium heat. Add onion and cook for about 5 minutes. Add sausage and garlic and continue to cook 2-3 more minutes. Season with salt and pepper and then add potatoes, water or chicken broth, kale, paprika and salt to taste to the pot.

Cover and simmer for about 30 minutes, until kale and potatoes are tender. Mash up some of the potatoes with the back of a fork to thicken the soup a bit. Taste and do a final season with salt and pepper. Serve with a drizzle of hot sauce.

Yield: 4 main course servings

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fetapotatosalad

We went to visit our friends Cristen and Graham in Baxley, Georgia this weekend. We watched the Georgia/Florida football game on Saturday which sadly didn’t have a very happy ending for the Bulldogs. During the game the boys slow cooked a Boston Butt on the grill and Cristen and I whipped up this potato salad. This is one of her favorite potato recipes but I’d never tried it after years of hearing her talk about it.

It was simple to put together and packed with flavor. We served it chilled but I think it would be good served warm as well. The leftovers were tasty with lunch today – the flavors had really developed overnight in the fridge. I’m always looking for inspiration on new ways to use potatoes and will definitely be making this again.

And because I can’t resist…I must share a picture of their adorable daughter in her Halloween pumpking costume!

camillepumpkin

Feta Potato Salad
(Recipe adapted from Southern Living)

Ingredients:

3  pounds  small new potatoes, diced
2/3  cup  olive oil
1/2  cup  fresh lemon juice
1  teaspoon  Dijon mustard
1  teaspoon  kosher or sea salt
3/4  teaspoon  pepper
1/4 cup green onions, thinly sliced
4 ounces crumbled feta cheese
1/4  cup  chopped fresh parsley

Directions:

Place potatoes in a large saucepan and cover with water. Bring to a boil and cook uncovered for 15-20 minutes, until tender. Drain and place in a large bowl.

Whisk together oil and next 4 ingredients in a small bowl. Pour over potatoes and add green onions, parsley and feta. Toss gently to coat. Cover and chill.

Yield: 8-10 side dish servings

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Before roasting

Before roasting

After roasting

After roasting

This twist on roasted potatoes makes a perfect side item with grilled meats. We served these alongside grilled ribeyes and roasted asparagus when we had friends over on Friday night. I originally saw this recipe on Pioneer Woman Cooks and tons of food bloggers have made it as well. I’ve made these potatoes a few times now and I’m officially on the “Crash Hot Potato” bandwagon. They’re so simple and I love that you can customize them to whatever tastes you’re feeling and what herbs you have on hand.

The Pioneer Woman roasts her potatoes at 450 degrees but since I was roasting asparagus too, I kept my oven at 400 and just cooked them a little longer. I added the asparagus in during the last 10 minutes the potatoes were cooking.

Crash Hot Potatoes
(Recipe source Pioneer Woman Cooks)

Ingredients:

Small round potatoes (new potatoes, yukon golds, etc)
Olive oil
Kosher salt
Freshly ground pepper
Herbs

Directions:

Preheat oven to 400 to 450 degrees (depending on how crispy you want your potatoes and if you have other things in the oven).

Place desired amount of potatoes in a large pot and cover with w

ater. Add a couple tablespoons of salt to the water. Bring to a boil and cook for about 15 minutes, or until

potatoes can be easily pierced with a fork (time will depend on size of your potatoes).

Meanwhile, prepare a baking sheet by spreading a thin layer

of olive oil over the bottom of the pan. Note, I always line my baking sheet with foil for easy cleanup. (Shiny side down.)

Remove potatoes from pot and drain. Depending on the size of your potatoes, you may need to cut some of them in half. Place potatoes on baking sheet, leaving space between. Using a potato masher or the back of a fork, mash down potatoes, rotate pan and mash again.

Brush tops generously with olive oil. Sprinkle with salt, pepper and desired herbs (I love rosemary). Roast in oven 20-25 minutes, until golden brown.

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