“Barefoot Contessa” Rosemary Roasted Potatoes

Ina Garten learns how to make rosemary roasted potatoes that are delicious miniature works of art from a specialty foods store in London. The full recipe is available here. These puppies are destined for my Christmas table!

Rosemary Roasted Rose Finn Fingerling Potatoes
Serves 3-4

A lovely bag of rose-tinted organic fingerling potatoes caught my eye at the grocery store over the weekend. When I discovered they were Finn potatoes, I couldn’t pass them up, knowing that Finn tates always have a lovely creaminess about them. (Granted, my Finnish heritage may also make me biased). Anticipating that the potatoes would be delicious in their own right, I opted for a minimalist preparation.

INGREDIENTS

3/4 teaspoon kosher salt (or to taste)

1/4 teaspoon freshly ground black pepper

1 teaspoon fresh rosemary, coarsely chopped

1 pound rose Finn fingerling potatoes, scrubbed (cut in half lengthwise if large)

1 tablespoon extra-virgin olive oil

INSTRUCTIONS

Step One: Heat oven to 400 degrees. In a small bowl, combine salt, pepper, and rosemary.

Step Two: In a large bowl, toss potatoes with olive oil. Sprinkle with salt mixture and toss to combine. Transfer potatoes to a roasting pan. Roast until golden brown on the outside and tender when pierced with a fork, about 25-30 minutes, turning halfway through.

Source: A Robot Heart Recipes Original.

Mushroom Stroganoff Baked Potatoes
Serves 4

A couple of days ago a random memory of Granny serving beef stroganoff for Sunday night dinner popped into my head. The concept perked my interest—sans beef, of course. After spending some time taking a few peeks at some stroganoff recipes on the Internet, I came up with this mixture and was very pleased with the results.

INGREDIENTS

2 large Russet potatoes, scrubbed

1 1/4 pounds brown (crimini) mushrooms, cleaned and sliced (about 7 cups sliced), divided into 5 batches

5 tablespoons unsalted butter, divided

5 tablespoons drinking quality sauvignon blanc

3 shallots, finely chopped (about 1/2 cup chopped)

4 garlic cloves, minced

2 cups light sour cream

2 tablespoons fresh dill, finely chopped

1/2 teaspoon Hungarian paprika

Kosher salt and fresh ground black pepper to taste

2 tablespoons fresh chives, chopped for garnish

INSTRUCTIONS

Step One: Heat oven to 400 degrees. Prick each potato multiple times with the tines of a fork. Place potatoes directly on oven rack and bake until potatoes yield to slight pressure; approximately 60-90 minutes depending on size.

Step Two: Melt 1 tablespoon butter in a large pan over medium heat. Add first batch of mushrooms. Sauté, stirring occasionally, until the juices from the mushrooms are nearly evaporated. Add 1 tablespoon wine and continue to sauté until wine has been incorporated into the mushrooms. Remove from pan and set aside. Repeat with remaining mushrooms in four batches. (Note: If you do not have a very large pan, you will want to break the mushrooms down into even more batches. They need room in the pan for the best browning).

Step Three: After removing the last batch of mushrooms from the pan, add shallot and garlic. Sauté, stirring occasionally, until lightly golden, about 5 minutes.

Step Four: Turn heat to low and stir in sour cream and dill. Reincorporate mushrooms and season with paprika, salt, and pepper. Allow mushrooms to heat through. Serve immediately or cover pan and keep warm until ready to serve.

Step Five: Slice each baked potato in half. Place each half on a dining plate. Top with stroganoff sauce and garnish with chives.

Source: A Robot Heart Recipes Original.

Lemony Brussels Sprouts
Serves 4 

I decided that I wanted a lemon infused side to go with my stroganoff dish and Brussels sprouts sprang to mind. Lemon compliments Brussels sprouts well, highlighting their slight sweetness with the acidic contrast.

INGREDIENTS

12-ounces Brussels sprouts, halved lengthwise

Kosher salt and fresh ground black pepper

2 tablespoons olive oil

3 tablespoons fresh lemon juice

Zest of one lemon

INSTRUCTIONS

Step One: In a large pan, combine Brussels sprouts and 1/2 cup water. Season with salt and pepper and bring to a simmer over medium heat. Cover and cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, about 5 to 8 minutes. (Add a bit more water if it has evaporated before Brussels sprouts are ready).

Step Two: Increase heat to medium-high and add oil. Continue to cook, uncovered, stirring occasionally, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with additional salt and pepper if desired and garnish with lemon zest.

Source: A Robot Heart Recipes Original.

The sudden Washingtonian turn from 80 degree summer weather to 60 degree rainy autumn-esque graydom the past couple of days led me to crave comfort food this weekend. For me, the idea of comfort food immediately conjures visions of childhood. This time around I settled on twice baked potatoes, something both Granny and Mom had their own delicious versions of throughout my kid and teen years. I decided to pair them with a veggie side and simple salad in an attempt to counterbalance the gluttony just a bit.

Asparagus and Mushroom Sauté

Serves 4

This dish was inspired by a demonstration I watched in community cooking class in Portland, Oregon a few years ago. When the season allows morels in the place of brown mushrooms take it to another level. Fresh peas are also ideal when in harvest. Additionally, the dish benefits by being topped with a bit of crumbled goat cheese just prior to serving. I chose to skip it this time around due to the dairy heaviness of my main dish.

INGREDIENTS

1 medium yellow onion, cut into thin rings (about 2 cups)

1/4 pound brown mushrooms, destemmed and sliced (about 2 1/2 cups)

1/4 cup drinking quality dry white wine

1 bunch asparagus, woody ends removed and halved on the diagonal (about 3 cups)

1 cup high quality frozen organic peas, thawed and drained

2 tablespoons olive oil

kosher salt and fresh ground black pepper to taste

INSTRUCTIONS

Step One: In a large skillet, heat 1 tablespoon olive oil over medium-low heat. Add onions and season with salt. Cook, stirring frequently, until onions are lightly caramelized—about 40-45 minutes.

Step Two: Remove onions from skillet and set aside. Add mushrooms to pan and season with salt and pepper. Sauté, stirring occasionally, until water has released from mushrooms and evaporated—about 15 minutes. Add wine and continue to cook until wine has reduced. Remove from pan and combine with onions.

Step Three: Add remaining 1 tablespoon olive oil to pan over medium heat. Add asparagus and cook, stirring occasionally, until bright green and tender—about 5-7 minutes for medium diameter stalks.

Step Four: Add peas and onion/mushroom mixture to asparagus. Cook until peas, onions, and mushrooms are heated through. Season with additional salt and/or pepper if needed. Serve immediately.

Source: A Robot Heart Recipes Original.

Easy Herb Salad

Serves 4 as a side salad

This salad has been a favorite of mine for a long time. I first learned to love fresh herbs in this type of salad from a Trader Joe’s packaged mix. Using a store bought herb salad mix makes this ditty even more of a snap. However, even without a mix, it is quick and easy to throw together and was often my friend when dining alone while cramming for finals during college, but is equally suitable as part of a dinner prepared for guests.

INGREDIENTS

4 tablespoons olive oil

2 tablespoons balsamic vinegar

kosher salt and fresh ground black pepper to taste

4 tablespoons chopped hazelnuts

4 cups mixed spring or Italian greens

1/2 cup fresh dill, stems removed

1/2 cup Italian parsley leaves

4 tablespoons dried unsweetened cranberries

INSTRUCTIONS

Step One: In a shaker bottle, combine olive oil, vinegar, salt, and pepper. Shake well to combine, set aside.

Step Two: Add hazelnuts to a small dry pan and warm over low heat, shaking occasionally, until lightly golden and toasted.

Step Three: In a large bowl, combine greens, dill torn into pieces, and parsley. Add dressing (you may not need all of it) and toss to combine. Divide greens mixture among four small salad plates. Top each plate with 1 tablespoon hazelnuts and 1 tablespoon cranberries. Serve immediately.

Source: A Robot Heart Recipes Original.

Twice Baked Potatoes

Serves 4

I really have not met many potatoes that I don’t like, and twice baked potatoes combine two of my favorite forms—the classic baked with mashed—what’s to complain about? Not much! Certainly not a diet-friendly dish, but it is okay to indulge now and then.

INGREDIENTS

2 medium russet potatoes, scrubbed

1 tablespoon butter

1/2 cup light sour cream

1/2 cup Greek yogurt

1/2 cup sharp cheddar cheese, grated

1 1/2 tablespoons fresh chives, diced + more for garnish

2 cloves garlic, minced

kosher salt and fresh ground black pepper to taste

paprika for garnish

INSTRUCTIONS

Step One: Preheat oven to 400F. Prick each potato a few times with a fork. Place on baking sheet and bake until easily pierced with a paring knife—about 50-60 minutes. (For potatoes that are thick in diameter, it may be helpful to turn them over halfway through the baking process). Remove from oven and allow to cool for about 10 minutes (a cookie cooling rack works well).

Step Two: Using a potholder or towel to hold potatoes, cut in half lengthwise with a serrated knife. Use a spoon to scoop flesh into a medium bowl, leaving 1/4-inch border inside of each potato skin.

Step Three: Add butter to potato flesh, followed by sour cream, yogurt, 1/4 cup cheese, 1 1/2 tablespoons chives, garlic, salt, and pepper. Combine well using a potato masher. Refill skins with potato mixture. Top with remaining 1/4 cup cheese. Cook until potato is soft and cheese is bubbly and golden—about 35-45 minutes. Remove from oven and top with chives and a sprinkle of paprika for garnish. Serve immediately.

Source: A Robot Heart Recipes Original.

Reblogged from:

offwithitshead:

Stuffed Potatoes with Asparagus

These baked stuffed potatoes were really tasty. Fun having them stuffed with the asparagus.

Ingredients:

• 2 pounds baking potatoes such as Idaho
• 1/2 pound green asparagus
• 1/4 cup soy cream or milk
• 1 Tbs. soy margarine
• salt
• 1 tsp. grainy mustard

Directions:

1. Wash the potatoes well.
2. Prick several times with a fork and bake in the oven.
3. Wash the asparagus and cut off the woody bottom part.
4. Cook in a pan of lightly salted water until al dente (about 5 or 6 minutes).
5. Remove from the pan and set aside.
6. When the potatoes are cooked, remove from the oven and allow to slightly cool (enough so you can handle them).
7. Carefully remove the top 1/3 of the potato, and using a melon baller scoop the potato out from the skin.
8. Be careful to leave a bit of potato attached to the skin so that the potato holds it’s shape.
9. Put the scooped out potato pieces in a bowl and mash using the soy milk, mustard and soy margarine.
10. Using a small spoon, place a bit of the mashed potato back in to the bottom of the potato skin.
11. Place 2 or 3 asparagus spears in each potato and top of with more mashed potato mixture.
12. Place the potatoes under the grill for 3-5 minutes to re-heat and slightly brown the top mashed potato parts.

With all of the anti-carb craziness of late, potatoes have really got a bad wrap. Sure served deep-fried and laden with salt, or baked up and heaped with sour cream and cheese potatoes aren’t likely to do you any favors (aside from tasting sinfully delicious of course). However, our old friend the potato is actually packed with stuff that is good for us. Your standard ‘tates like Russets, Yukons, and New Potatoes are a good source of vitamin C, vitamin B6, potassium, dietary fiber, and other essential minerals. Sweet potatoes really pack a healthful punch. They are full of vitamin A in the form of beta-carotene, as well as vitamins C and B6…making the sweet potato an antioxidant powerhouse! They are also a terrific source of iron, a bonus for vegetarians and vegans.

So, in celebration of the glorious tuber, I am going to share some of my favorite potato recipes. Complex-carbs be dammed!

GREEK LEMON ROASTED POTATOES

Serves 8

This is a recipe from Martha Stewart Living that I absolutely love. These extremely tasty ‘tates are very easy, made with just a few ingredients and little time. I first made these eight or nine years ago as part of a Greek-themed Christmas dinner. They pair wonderfully with dishes like Spanakopita (spinach and feta mixture layered in phyllo) and Tzatziki-esque salad (a yogurt, dill, and cucumber salad). One word of warning: these puppies cook in an extremely hot oven. Be sure to take that fact into consideration if cooking these for a dinner party as having a 500 degree oven going for an hour can really increase the temp of your casa. Of course you could also choose not to fret about it and just embrace the heat with an impromtu Nelly “Hot in Herre” dance party!

A note from Martha: Oregano is Greek for “joy of the mountain.” Greek oregano has a milder flavor than the Mexican variety usually found in the spice aisle of your supermarket. Look for Greek oregano at Italian or Greek markets.

INGREDIENTS:

4 large russet baking potatoes, (or 8 medium), peeled and quartered

1/2 cup olive oil

1/2 cup freshly squeezed lemon juice, (3 lemons)

1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish

1 tablespoon salt

1/4 teaspoon freshly ground black pepper

COOKING DIRECTIONS:

Step One: Heat oven to 500°F. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.

Step Two: Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.

Source: Martha Stewart Living, May 1999. View the recipe on MarthaStewart.com.

PORTLAND POTATO SALAD

This recipe comes from an “Eat Locally” type cooking class put on by the Parks and Recreation Department that I attended when I lived in Portland. I don’t have ingredient amounts, so this is what my Granny called an “eyeballer” recipe. The key to success for this dish is to splurge on a higher shelf whole grain mustard. It is imperative that whole grain mustard be used. The flavor profile will be completely different if another style of mustard is substituted. This salad is a great alternative to the heavier, mayonnaise-based ‘tato salads. It has always been well received when I have made it for summer BBQ’s, but its earthy flavors allow it to work equally well as a fall and winter side dish.

INGREDIENTS:

red potatoes

extra-virgin olive oil

white wine vinegar

whole grain mustard

course salt

fresh ground pepper

COOKING INSTRUCTIONS:

Step One: Fill a large pot with enough water to cover the potatoes and bring to a boil. While water is heating, wash and quarter potatoes (leave skin on). Boil potatoes covered until tender. Drain and allow to cool for handling.

Step Two: Transfer potatoes to large bowl. Drizzle potatoes with olive oil and use hands to mash oil into potatoes. Add equal parts mustard and vinegar, mashing in with hands until salad reaches desired flavor and consistency. (The end result should be moist with chunky potato pieces).

Step Three: Add salt and pepper to taste. Refrigerate prior to serving. Serve chilled.

BAKED POTATOES TOPPED WITH SPICY VEGETABLE STEW

Serves 4

This is a recipe that I stumbled upon on the Vegetarian Times website a few years back. It suited my broke student budget of the time well as it provides a hearty meal made from inexpensive ingredients. The recipe noted that the stew worked nicely served over sweet potatoes, so that is the way I opted to try it. I have always made it served on sweet potatoes since I loved the contrast of the spicy stew and the sweetness of the ‘tato. I highly advise the sweet potato route for this recipe. I also despise green bell pepper, so I omit it when I make this dish, but I am leaving the full recipe in tact, so bell pepper it up if you must! Another hint: a dollop of plain Greek yogurt serves as a nice condiment!

INGREDIENTS:

1 clove garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

14-oz. can diced tomatoes

1/2 cup vegetable broth or water

19-oz. can black beans, rinsed and drained

1 cup diced yellow squash

1 cup diced zucchini

2 tablespoons chopped fresh cilantro

Salt and freshly ground black pepper to taste

1/2 cup diced carrot

4 large russet potatoes, or sweet potatoes scrubbed (about 2 1/2 lbs.)

1 tablespoon vegetable oil

1 cup chopped onion

1/2 cup chopped green bell pepper

COOKING DIRECTIONS:

Step One: Preheat oven to 400°F. Pierce potatoes with tines of fork and bake until tender, about 1 hour. (Less cooking time will be required if you are using sweet potatoes. More like 40-45 minutes).

Step Two: Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, carrot and garlic and cook, stirring often, until vegetables begin to soften, about 10 minutes. Stir in chili powder and cumin. Add tomatoes, broth and beans. Reduce heat and simmer, covered, 20 minutes.

Step Three: Add yellow squash and zucchini. Cover and simmer until vegetables are crisp-tender, about 5 minutes. Stir in cilantro and season with salt and pepper.

Step Four: To serve, split baked potatoes and mash their pulp slightly. Spoon vegetable stew into center.

Source: Vegetarian Times, September 1998. View the recipe on VegetarianTimes.com.

A LITTLE LESS GUILT-RIDDEN MASHED POTATOES

I threw together this dish just a few days ago for Thanksgiving. I always like to add a bit of zest to the mashed ‘tates, but feel guilty about using sour cream. This year I opted for my good friend Greek yogurt instead and kept it simple with just a couple other ingredients. These mashers paired nicely with mushroom gravy which has just a hint of sweetness due to the fact that the mushrooms are sauteed in Marsala wine. I always opt for Yukon Gold potatoes (or Yellow Finn potatoes if I can find them) for mashing, as I find that they have a less grainy consistency than your standard Russet and make for a fluffier mash.

INGREDIENTS:

1 lb. Yukon Gold potatoes

1 1/2 tablespoons unsalted butter

8 oz. Greek yogurt

1/4 cup fresh chives, chopped

course salt and fresh ground pepper

COOKING DIRECTIONS:

Step One: Fill a large pot with enough water to cover the potatoes and bring to a boil. While water is heating, wash, peel, and quarter potatoes. Boil potatoes covered until tender. Drain and return to warm pot.

Step Two: Add butter to warm potatoes and mash slightly. Add yogurt and mash to mix in. Sprinkle with chives and salt and pepper to taste. Serve warm.