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Posts Tagged ‘Potato’

English: Irish dinner

Irish dinner (Photo credit: Wikipedia)

Ha, ha, ha, I bet you thought I meant I was going to recycle more, use rags instead of paper towels, refuse to buy strawberries in March because in order to arrive here, they left a HUGE carbon footprint.  Sorry to disappoint my readers and dash their expectations that I might be looking at the world with a more global view to saving the earth for the next generation – oh no that’s not what I meant at all!!

This sunny but cold Sunday, the day before St. Patrick’s Day, I thought I would attempt, yes attempt to make my first Corned Beef and Cabbage dinner.  My husband is not sure why I’m thinking of doing this and now 3 days later, after I’ve bought the corned beef, the cabbage and the potatoes and carrots, I’m thinking the same thing!  If we were in NYC we might go out for our annual Corned Beef and Cabbage dinner as we have for the past umpteen years but we are not in NYC.  Actually we will be back in time to catch some of the world’s best and longest St. Patrick’s Day parade. However Monday holds a sacred place in my heart.  Everyone who knows me, knows that Monday night is Mah Jongg night and since there isn’t a Colleen in the group, no one other than me seemed to think St. Patrick’s Day deserved any special consideration.  Well that settled that.  No Irish supper for Peter and I on Monday!

I did consider taking advantage of the considerable Irish-American population at the Jersey Shore and thought we might dine tonight at Clancy’s Tavern,  The thought of enjoying a meal served and cleaned-up by someone else as well as the camaraderie of fellow diners and congenial drinkers certainly held its allure. BUT then I remembered how crazy Clancy’s can be; noisy, boisterous, and so loud, it’s hard to talk to your dinner partner!  It’s really more bar than restaurant, Irish to its core so I started thinking that probably a good portion of the population might take advantage of an extended St. Patrick’s Day celebration by starting early in the weekend, only to continue right through to Monday night!  AND then I remembered that on Sunday night a couple of my favorite TV shows are on, not to mention one of those rare occasions when I am in total control of the remote.  How could I think of missing The Amazing Race, 60 Minutes and especially The Good Wife.  I could DVR the shows but then I wouldn’t have the time to watch them because they would be on the TV in NJ and I’ll be heading back to NYC.  

So now that I’ve settled that in my mind, I took my crockpot out and am hoping the corned beef will cook to its fall-apart texture this afternoon while I’m out and about.  The packaging said to bring it to a boil and then cook for 2 1/2 to 3 hours and add the vegetable an hour before meat is done. That flies in the face of most of the recipes I’ve read so I’m thinking 4 hours in the crockpot with the potatoes, carrots and onion on the bottom, topped with the corned beef will do the trick. I do hope it gets to bubbling point and then about an hour before I’ll toss in the cabbage.  carrots.  I happened to be on the phone with my cousin, Marian this morning, and she too was attempting a first time Corned Beef and Cabbage dinner.  However, she called her niece who writes a cooking blog and was told to put it in the slow cooker for 8 hours AND she put the cabbage, carrots and potatoes in with the meat right from the get go!  I advised her to at least remove the cabbage otherwise I think she would end up with cellulose and mashed potatoes.  We’ll compare notes later this evening, probably during the commercials!

Uh oh, I just took a good look at the photo I put in this post and see that the little red potatoes should have been left whole; I halved and even quartered some – I guess I will be the one with mashed potatoes!  Oh well, ERIN GO BRAUGH

 

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The softer, orange-fleshed variety of sweet po...

This is actually a YAM and not a Sweet Potato

I said I wasn’t going to post another recipe today because I am supposed to be preparing my own culinary contributions to the Thanksgiving Day dinner and so I’m not.  However, I just noticed in the New York Times that Mark Bittman wrote an article extolling the virtues of sweet potatoes.  In my 9 days till Thanksgiving recipe posting, I included two recipes for sweet potatoes.  His article is listed below.  Sweet potatoes-Thanksgiving and beyond!

 

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English: Potatoes, sweet potatoes, onions and ...

Sweet potatoes, onions and garlic

This is the last of the BEST Thanksgiving Side Dishes because tomorrow I will be preparing the foods I’m bringing to our dinner.  I made this dish one Thanksgiving spent at my parents house when they lived in Florida.  Trust me, it is yummy.

ROASTED SWEET POTATOES and ONIONS with ROSEMARY & PARMESAN

2  3/4 lb sweet potatoes, peeled, cut in 1 ” cubes

8 TBS Canola oil

3 garlic cloves minced

2  1/2 tsp salt

1  1/2 tsp coarsely ground black pepper

1  1/2 lb red onions (3 medium), halved lengthwise, cut crosswise in 1/4 ” slices

1/2 cup freshly grated Parmesan cheese

1 TBS chopped fresh parsley

Set on rack in center oven and one on lowest position.- preheat oven 375 degrees

Line 2 large baking sheets with foil.  Place sweet potatoes on one; drizzle with 6 TBS oil.  Sprinkle with garlic, 1  1/2 tsp salt and 1 tsp pepper.  Toss to coat, then spread in single layer.

Place onions on second baking sheet, drizzle with 2 remaining TBS oil, sprinkle with remaining salt and pepper.  Toss to coat, spread in single layer.  Place potatoes on center rack and onions on lower. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes for onions.

Can be prepared 4 hours ahead of time, let stand at room temperature, covered loosely with foil.  Rewarm in 375 degree oven about 10 minutes.  Combine potatoes and onions in shallow bowl.  Sprinkle with Parmensan cheese and rosemary and toss to coat.  Season with salt and pepper.

Recipe from Martha Stewart Whole Living

HAPPY THANKSGIVING TO ALL!

 

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Cucurbita moschata 'Butternut'. Original descr...

Butternut Squash

Some where between Sweet Potatoes  and White Potatoes lie the winter squashes and many people prefer squash dishes on their Thanksgiving Day menu.  There are numerous varieties to choose from:  I like Butternut Squash, Acorn Squash and Hubbard Squash.  I have served Butternut Squash Bisque as a first course at a few Thanksgiving Dinners.  You might enjoy including this tasty side dish this year at your annual Turkey Day feast.

WINTER SQUASH BRAISED IN CIDER

1 # delicata or butternut squash

2TBS butter

3 TBS finely chopped rosemary

3 cups unfiltered apple or pear cider

Salt

1 tsp balsamic or apple cider vinegar to taste

Freshly ground pepper

You could peel the squash, halve in lengthwise and slice into half moons OR you could buy butternut squash already peeled and cubed and if you’re like me, there is s a point where my time is worth more than the extra 50 cents  spent in taking the easy way out!!

Melt butter in a 12″ skillet over low heat until foamy.  Add rosemary, and cook over medium heat to flavor butter, stirring frequently, about 2 minutes.  Add squash, cider, and 1 tsp salt.  If squash is not covered by cider, add water to cover.

Bring to a simmer, and cook until squash is tender and cider has reduced to a glaze, stirring frequently, 30 to 40.  Sprinkle with vinegar and season with salt and pepper.  Transfer to warm serving bowl and serve immediately.

Serves: 6-8 – recipe courtesy of New York Times (November 19, 2003

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Sweet potatoes Ελληνικά: Γλυκοπατάτες

Sweet potatoes Ελληνικά: Γλυκοπατάτες (Photo credit: Wikipedia)

Well it’s a week away and I still don’t know what I’m bringing as an hors d’ouevres since that is my assignment for Thanksgiving dinner.  This year we will be sharing the annual feast  with my daughter’s in-laws and other relatives of her husband.  It’s seems like there will be  a lot of famiglia!

But I digress, this post is about delicious and not quite ordinary side dishes.  I really wish I was supposed to bring one of them instead because most appetizers don’t travel well and it’s a 2 1/2 hour trip!

Since oven space is always at a premium Thanksgiving Day, you can make this dish ahead of time and reheat covered in microwave at dinner time.  

SWEET POTATOES with HONEY and LIME

Preheat oven 450 degrees

1 TBS plus 1 tsp coarse salt

6 sweet potatoes, peeled and quartered lengthwise

6 TBS honey

1/4 cup freshly squeezed lime juice

1 small fresh red chile pepper, thinly sliced

2 TBS unsalted butter, melted

1/4 tsp freshly ground pepper

2 TBS fresh cilantro leaves

Bring a large sauce-pot of water to a boil, add 1 TBS salt.  Add sweet potatoes and boil 4 minutes.  Drain and set aside.  

In a bowl combien honey, lime juice, chile, butter and remaining teaspoon of salt and the pepper.  Add the sweet potatoes and coat with the marinade.  Put potatoes and any excess marinade in a 17″x12″ roasting pan.  Roast in oven 20-30 minutes, turning occasionally, till tender and caramelized.  Garnish with cilantro. 

Serves: 6-8  – Recipe from Martha Stewart Living

 

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A sweet potato.

Image via Wikipedia

TASTY TIDBITS TUESDAY

Last week in the New York Times, there was an article heralding the merits of Sweet Potatoes and their rise in culinary popularity.  Lighter in sugars than yams and with a bit of protein, they are now appearing on menus all around town; sweet potato fries, baked sweet potatoes and mashed sweet potatoes.  This recipe is is a favorite of mine and I think more suited to a Christmas dinner than Thanksgiving!  This could be the beginning of the  Count-Down to Christmas Dinner.

2 3/4 lb sweet potatoes, peeled, cut into 1″ cubes

8 TBS of Canola oil

3 garlic cloves minced

1 1/2 tsp salt

1 1/2 tsp coarsely ground pepper

1 1/2 lb red onions (3 medium), halved lengthwise, cut crosswise into 1/4″ slices

1/2 cup freshly grated Parmesan cheese

1 TBS chopped fresh parsley

Set one rack in center and one on lowest position – preheat oven 375 degrees.

Line 2 large baking sheets with foil.  Place sweet potatoes on one; drizzle with 6 TBS of oil.  Sprinkle with garlic, 1 1/2 tsp salt and 1 tsp pepper – toss to coat, then spread in a single layer.

Place onions on second baking sheet, drizzle with 2 remaining TBS oil, sprinkle with remaining 1 tsp salt and 1/2 tsp pepper, toss to coat.  Spread in single layer.

Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around the edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 for onions.

Can be prepared 4 hours ahead of time, let stand at room temperature, covered loosely with foil.  Rewarm in 375 degree oven for about 10 minutes.

Combine potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper.


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A sweet potato.

Image via Wikipedia

TASTY TIDBITS TUESDAY

Everybody has sweet potatoes on Thanksgiving right? I guess it’s a given;  mashed potatoes, cranberry sauce and  candied sweet potatoes. I just don’t love candied sweet potatoes because they are already sweet by themselves and when they’re drowned in maple syrup or brown sugar and butter, you have dessert.  You could put in a crust and you’d have sweet potato pie. AND other than jellied cranberry sauce from the can (yuk) they stick out like a sweet thumb in a fairly savory meal.  So rather than throw tradition out the window completely, I make a sweet potato side dish that is slightly sweet and light – Sweet Potato Puff.

1/4 cup melted butter

1/2 tsp salt and dash of pepper

4 cups mashed sweet potatoes (2 lb)

2 eggs separated – beat separately

Preheat oven 375 degrees

Mash potatoes with melted butter

Fold in egg yolks and egg whites (soft peaks).

Bake in greased casserole for about 30 minutes

Sprinkle top with cinnamon.

It’s quick, easy, and can be made earlier in the day and rewarmed.

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