I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Clean out the frig frittata egg, cheese, ham, cauliflower, mushroom, caramelized onions, red bell pepper, potato crust on bottom #cooking
What is the difference between an omelet and a frittata?
And, unlike omelets, frittata fillings are mixed in with the eggs in the pan rather than folded in the center. To make a frittata, well-beaten eggs are cooked on the stove in a hot skillet, along with the fillings, for a few minutes until the outer edges are set.
For years I’ve wanted to get roasted potatoes like my mother-in-law’s, brown and crispy on the outside soft and smooth on the onside. I’ve come close but never quite got there. I used to love picking the real crunchy stuff off the sides of the pan. Then we went to my son’s for mother’s day and he made his roasted potatoes. Now they did not have the crunchy stuff on the pan but other than that they were perfect. I asked him to send me how and he said it was the preboil (10 minutes) with a little backing soda. He sent me the link. I’ve seen it before but the goose fat always through me off. So I decided to just use oil oil infused with some fresh rosemary and garlic. I discovered that J. Kenji López-Alt also mentioned, if I bothered to read it, that any oil or fat would work in fact it adds to the flavor.
These are the most flavorful crispy roast potatoes you’ll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.
I adjusted the amounts based on the ponds of potatoes, there is only two of us after all.
1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat (I used Olive Oil)
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced
Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection).
Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
Meanwhile, combine olive oil, duck fat, or beef fat, my son used bacon fat, what’s that old saying, with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl.
Set strained garlic/rosemary mixture aside and reserve separately.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes.
Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste.
Serve immediately. They tend to soften up if they sit for too long.
WHY IT WORKS
Large chunks of potato maximize the contrast between exterior and interior.
Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch.
Offering you the choice of oil, duck fat, goose fat, or beef fat means you can get whichever flavor you want.
Infusing the oil or fat with garlic and herbs gives the potato crust extra flavor.
I don’t think that this recipe needs more than what my wife texted to our son and new daughter “I made this soup and it is really good!”. They are both avid soup lovers and Gail’s favorite restaurant is a hot pot place I think it was Spring Shabu-Shabu.
Who doesn’t love a good lentil soup? This one came from
I borrowed picture from her site.
2 tablespoons olive oil
3 large carrots, chopped
1 medium celery stalk, chopped
1 large potato (white), peeled and chopped into bite size pieces
3 cups canned lentils, rinsed and drained (about 2, 14 ounce cans, you may have a little lentils leftover, this can vary depending on the product you use.)
1, 14 ounce can diced tomatoes, not drained
3 cups kale, stemmed and chopped
1 tablespoon tomato paste
¼ teaspoon coriander
½ teaspoon cumin
½ teaspoon cayenne
1 teaspoon oregano
Salt and pepper to taste
2 teaspoons lemon juice
1/2 cup parsley, washed and chopped, for garnish
In a large stockpot, add olive oil.
Over medium-high heat, sauté carrots, celery and potato in olive oil for about 10-12 minutes or until soft.
Add soup broth and cook for 5 minutes.
Then, lower heat to medium, and continue to cook the vegetables for 15 minutes.
Next, add the lentils, diced tomatoes, kale, tomato paste, coriander, cumin, cayenne, oregano, salt and pepper, to taste.
Let soup simmer on medium-low heat for about 12 minutes, then stir in the lemon juice.
Garnish with parsley and serve!
Lentils are particularly high in protein, fiber, folate, iron, zinc and magnesium! Let’s talk a bit about these important nutritions.
Lentils contain 6 grams of protein in a 1/2 cup canned portion.
For those following a vegan or vegetarian diet, lentils make a great protein option. For those of us who do consume meat, they’re still a tasty, fiber rich, protein rich and nutrient dense ingredient!
Fiber is key for digestive health. One serving of Delallo canned lentils provides 6 grams of fiber; that’s about 25% of your daily requirement!
Lentils provide a great source of folate, a water-soluble B vitamin. While folate is crucial for all (it helps the body make healthy new cells), it is particularly important for women of reproductive age. Adequate folate intake can prevent birth defects of the baby’s brain, making it an important nutrient for those planning to conceive and during pregnancy.
Lentils provide a nice dose of plant-based iron too.
There are two types of iron – heme and non-heme – with heme iron being found in meat, poultry and fish, and non-heme iron being found in plant foods (whole grains, legumes, nuts, seeds and leafy greens). Non-heme iron is less readily absorbed in the gut, but pairing it with foods high in Vitamin C has been shown to increase absorption.
In my lentil recipe, we’ll be using lemon juice, tomato paste and kale as sources of Vitamin C, but some other foods high in Vitamin C include: bell peppers, strawberries, oranges and broccoli.
Lentils contain a good amount of zinc.
Zinc levels have been shown to be low in some GI conditions, such as chronic diarrhea, inflammatory bowel disease and celiac disease. Boost your zinc intake with lentils, or other zinc rich foods such as oyster, pork, or pumpkin seeds. For more information on zinc click here!
Lentils contain magnesium too!
Did you know that most of us don’t get enough magnesium?
Magnesium is an important mineral that helps regulate blood pressure and blood glucose, among a plethora of other crucial bodily functions. Lentils are a good source of magnesium. Pumpkin seeds, almonds, spinach, peanuts and avocados are some other food sources of magnesium.
Now that we know lentils can fit into the low FODMAP diet, let’s get to the fun part – cooking!
Lentils can be cooked in advance and kept in the fridge to be reused throughout the week, or you can opt to buy some of the canned varieties when on a low FODMAP diet. Whether you decide to sprinkle some over your salad or stir some into your soup, you’ll be adding a nutrient-dense ingredient to any dish.
Wholefoods was having a sale and I love a good Ribeye so grilled up this baby with a little coffee rub and some BBQ roasted new potatoes.
Rub steak out of fridge with coffee rub – I made some a while back so I always have a a can at the ready. let it sit and come close to room temp. Pat dry and grill them up.
I sometimes will put steak in freezer for 10-15 minutes before grilling this gives a nice crisp out side and it does not dry out the inside during cooking, but this I like the rib eye on the rare side so was not afraid of drying it out.
Put the potatoes in a little olive oil , salt pepper and rosemary, wrapped in tin foil with a few holes in it to vent the steam
I placed on the grill while heating up
I finished off open with cut side down on the flatten tin foil.
Someone asked me if I am a huge football fan is that why I do these weekly game day recipes? Yes I am a fan but I also am a fan of my son and patriotslife.com the blog he is involved in. I would do it for CelticsLife.com but I just can’t come up with that many recipes, beside the schedule would kill me or I would be 900 Lbs., anyway……
Meat and potatoes a man’s meal, a football man’s meal, a meal that will satisfy any half time hunger.
Now grab that pastry bag or a plastic bag, stuff it with mash potatoes and start decorating the top of your meatloaf cupcakes. What you’re unsure of your manliness, afraid of a little Dolphin treatment in the living room? We all know that when watching a football game we live by a different set of rules.
1 1/4 lbs. extra-lean ground beef (4% fat or less)
1 cup finely chopped green bell pepper
3/4 cup finely chopped onion
1/2 cup fat-free liquid egg substitute or egg whites
1/2 cup quick-cooking oats
1/4 cup ketchup
2 tsp. garlic powder
1/2 tsp. each salt and black pepper
20 oz. (about 3 medium) white potatoes, peeled and cubed
2 1/2 tbsp. light sour cream
1 1/2 tbsp. light whipped butter or light buttery spread
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. paprika
Optional seasoning: black pepper
1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
2. In a large bowl, combine all meatloaf ingredients. Thoroughly mix.
3. Evenly distribute meatloaf mixture among the muffin cups, and smooth out the tops with the back of a spoon. Bake until firm and cooked through with lightly browned edges, 20 – 25 minutes.
4. Meanwhile, bring a medium pot of water to a boil. Add potatoes, and once returned to a boil, reduce heat to medium. Cook until very tender, 15 – 20 minutes.
5. Drain and transfer potatoes to a large bowl. Add remaining ingredients for mashies except paprika. Thoroughly mash and mix.
6. Evenly top mini meatloaves with mashies, and sprinkle with paprika. Makes six servings; two cupcakes per serving. Eat up!
HG Tip!Use a piping bag to distribute the mashies. You can even create your own makeshift piping bag! Just transfer mashies to a plastic bag, and squeeze them down toward a bottom corner. Snip off that corner with scissors, creating a small hole for piping. Ta-da!
Serving Size: 2 meatloaf cupcakes – Steve says: Ya right, these are poppers .
This recipe was from hungry-girl.com
For further inspiration, Hungry Girl just released her official “Top Ate” reasons to love potatoes:
Potatoes are seriously satisfying! A study of nearly 40 common foods found that potatoes deliver the most satisfaction.
A 5.3-ounce skin-on spud (the size of a computer mouse) has 45% the daily value of vitamin C and only 110 fat-free calories. Potatoes also have fiber.
Dining out? Top a plain baked potato with salad-bar goodies like broccoli & salsa.
White veggies are underrated and provide key nutrients we need. In fact, potatoes have even more potassium than bananas.
Gluten-free alert: Potatoes are a great alternative to pasta and bread. You can even make lasagna with spud slices instead of noodles, Lillien adds.
Russets, reds, purples, fingerlings, yellows, whites & petites… So many possibilities!
HG Lisa’s favorite way to eat a potato? Twice-baked, stuffed with light cheese and veggies.
Potatoes are ALWAYS in season. “Put ’em on your grocery list today,” she says.
Thanks hungry girl even more reason to eat a manly potato.
◾2lb Red Potatoes (2×1 Inch in Size)
◾1 1/4 cup Table Salt
◾8 cups Water
◾4 tablespoons Malt Vinegar
◾Cracked Black Pepper (To Taste)
◾6 tablespoons Olive Oil
Adjust oven rack to upper-middle position and heat oven to 500 degrees.
Set wire rack inside rimmed baking sheet.
Brush second rimmed baking sheet evenly with oil.
Bring 2 quarts water to boil in Dutch oven over medium-high heat. Stir in potatoes and salt, and cook until just tender and paring knife slips easily in and out of potatoes, 20 to 30 minutes. Drain potatoes and transfer to wire rack; let dry for 10 minutes.
Transfer potatoes to oiled baking sheet. Flatten each potato with underside of measuring cup until ½ inch thick. Brush potatoes with half of vinegar and season with pepper.
Roast until potatoes are well browned, 25 to 30 minutes. Brush with remaining vinegar. Transfer potatoes to platter, smashed side up. Serve.
Lyn wanted some sweet potato puffs or tater tots and because it was not on the list we forgot. We also forgot where we saw them. The list is becoming very important these days for two reasons, it keeps our impulse buys to a minimum “not on the list, not in the carriage” (In theory at least) and recently if it is not on the list we tend to forget about it. Hey, we talk as we shop and we forget things, that is until we are putting away things. That’s Ok because shopping for food ideas is one of our favorite things so we tend to hit a lot of grocery stores on the weekends. So I thought quickly and came up with this as a substitute and served with my Herb Marinate flank steak. She gave these a thumbs up on her second one.
I eyeballed most of this
1 Sweet potato or yam (this one was white) grated
1 tablespoon (estimated) fresh flat leaf parsley chopped fine
1 Shallot finely minced
1 egg beaten
¼ cup of grated parmesan cheese – depends on how finely grated could be more or less.
Salt and pepper to taste- I went light on the salt and then sprinkled more on them when they were done.
Micro wave the potatoes for 3 minutes and let cool, when cool enough to touch where it will not cook the egg then proceed.
Combine all ingredients
Heat small amount of canola oil in pan
Form pancakes and flatten on pan
Brown on each side turn when necessary.
I did it in batches so as not to lose the heat of pan which would have been steaming
I kept the ready ones on a pan on cookie rack in low oven to keep crisp
BTW – these made a great topper in my Dill Chicken sandwich the next day.
1/2 cup chopped scallions, including the green part
1 large egg, beaten
Salt and freshly ground pepper to taste
Vegetable oil for frying
1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.
2. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.
3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons* of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.
*I like really big pancakes so my pick show much larger ones, maybe 4-6 tablespoons. remember I am a pinch of this or handful of that kind of cook.
Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.
I can remember going to Rose’s house for the holidays and praying that she would make her roasted potatoes for at least one of her dinners. One of the few times that my parents were right in their assumption that if we were not at their house with the grandson we were at Rose and Mike’s ahhhh the in-law game. My favorite part was picking the caramelized bits and pieces of the side of the roasting dish. Like picking at the Chinese food after the meal sitting around the table we would sit chat and pick at the little bits and pieces. Unlike Chinese food everyone would always be fighting over it.
Rose’s was a simple dish, I made some modifications to the ingredients and you can too that’s the fun with cooking.
Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, Celery root, turnips and carrots, Fennel salad and asparagus.
1 lb. of red potatoes
1 Celery root ball about a pound
1 turnip or 2 small ones.
1 or 2 carrots just for color
Salt and pepper
A few sprigs of fresh thyme or a good pinch or two of dried.(eyeball it)
I even added some Meyer lemon zest this time
Preheat oven to 425
Peel the celery root and turnip. Cut potatoes, carrots, celery root and turnip into rough 1” pieces. Put all ingredients into a bowl add about olive oil to coat, just eyeball it and add fresh ground pepper, thyme, lemon zest and a little salt. I go light on the salt adding more after cooking, remember I am cutting back on salt. Note: I don’t use a lot of salt to begin with so cutting back is hard. Toss to coat and spread in one layer on a baking pan or in a roasting dish.
If you think it needs more olive oil add and toss again it does not need a huge amount maybe ¼ cup or less.
Roast on middle rack for about 30 minutes and mix the vegetables, drop heat to 375 and continue roasting for 35-40 minutes until you believe they are done. I also turned on the broiler for about 5 minutes to crisp up at the end I like them crisper not hard just the outsides sort of crispy.
About Celery Root
Celery root, also known as celeriac, is just what its name claims it to be: the root of the celery plant. This ugly brown hairball of a vegetable has a mild, celery-like flavor with a starchy, rather potato-like texture. It’s a surprising but winning combination. With “root” in its name, celery root is obviously a root vegetable. That means that it stores well, making it a real treat for local eaters in fall and winter.
Celery root is often available year-round, especially in temperate climates, but is at its best in the cooler months of fall, winter, and early spring (except in cold climates, where you’ll find it during the summer and early fall). Freshly harvested celery root is sometimes sold with the stalks and leaves still attached, as pictured here.
Look for celery roots that feel heavy for their size. If any greenery or bits of stalk are discernible on the top of the root, they should be fresh looking and neither dried out nor slimy or wilted. Celery root are notoriously difficult to peel because of the hairy peel and its many nooks and crannies, so look for specimens with as smooth as exterior as possible (be warned: they only get so smooth).
If you see celeriac at the market with long bright green stalks still attached, snap them up! Freshly harvested celery root tends to be more tender and easier to peel. Pretty as the stalks are, be sure to cut them off and store them separately when you get the celery root home – both the root and the celery will last longer when stored separately.
How to Store Celery Root
Since celery root is a root vegetable, it stores well and for an amazingly long time if it is kept cool. Having spent most of its life underground, it also enjoys the dark. Kept loosely wrapped in plastic in the fridge it will last up to several weeks, even longer if it was freshly harvested.