July 11, 2012 News
Everything is better as a chip….
1 pound potatoes, (about 3 to 4 med)
1 1/2 pounds broccoli, (1 bunch)
2 tablespoons butter
1 1/2 cups chopped green onions (scallions)
1 tablespoon fresh lemon juice
salt and pepper, to taste
1 cup grated cheese, cheddar, Swiss, etc.
Cook the potatoes in boiling water. Drain and let dry; put through a potato ricer. Set aside.
Separate the broccoli. Peel the stalks and cut into quarters or halves. Cook covered, in a small amount of boiling salted water until tender-crisp. Drain well and set aside.
Melt the butter in a frying pan over medium heat. Add the scallions and cook until softened, not brown. Set aside.
Place eggs, lemon juice, salt and pepper and 1/2 cup of the cheese in a food processor and blend for 10 seconds. Add broccoli, potatoes, and scallions, and process until broccoli is finely chopped (about 15 seconds). Taste for seasoning.
Pour in buttered baking dish. Sprinkle remaining cheese on top. Bake in preheated 350° oven for 30 minutes, or until set and golden on top.
Serves 4 to 6.
Baked Potato Chips
1 1/2 to 2 pounds large baking potatoes, scrubbed
4 Tbsp. extra-virgin olive oil
1 large garlic clove, peeled
Salt and freshly ground pepper
Preheat oven to 350°. Slice potatoes lengthwise very thin (about 1/16 inch).
Brush 2 baking sheets with 1/2 Tbsp. olive oil each. Rub garlic over surface, pressing hard to extract as much garlic juice as possible. Place baking sheets in oven to warm for 5 minutes.
Place potato slices side by side on hot baking sheets. Sprinkle generously with salt and pepper. Bake 7 to 10 minutes, rotate pans (for even browning), and bake another 10 to 15 minutes.
Flip potatoes and bake 5 minutes longer or until golden. Remove and cool on paper towels. Repeat with remaining potato slices. Eat warm or store in airtight container.
Serve with herb and cheese dip:
1/4 cup chopped fresh parsley
2 Tbsp. chopped fresh rosemary
1 large garlic clove, peeled and finely minced
3⁄4 cup grated Parmesan cheese
2 cups sour cream or plain yogurt
1/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper
In a medium bowl, combine all ingredients and mix well. Season to taste with additional salt and pepper.
New Potatoes Gratiné
2 1/2 pounds new potatoes, scrubbed
1 cup heavy cream
1/8 tsp. grated nutmeg
1 Tbsp. fresh thyme
2 Tbsp. plus 1 1/2 tsp. salt
1 Tbsp. unsalted butter
1 large garlic clove, peeled
1/2 tsp. pepper
1 1/2 cups grated white cheddar cheese
Preheat oven to 400°. Peel potatoes and cut into thirds lengthwise. Set aside.
Combine cream, nutmeg, and thyme in pan; set aside.
Meanwhile, bring a large pot of water with 2 Tbsp. salt to a boil. Add potatoes and cook until just tender, about 7 to 8 minutes. Using a slotted spoon, carefully remove potatoes.
Grease a 2-quart baking dish with butter. Rub garlic on the inside surface of the dish, pressing hard to extract as much garlic juice as possible.
Layer all potatoes in dish, overlapping if necessary. On top of each layer, sprinkle some salt, pepper, and cheese, reserving 1/2 cup cheese. Slowly pour cream mixture over potatoes.
Cover dish with foil and place on a baking sheet. Bake 40 minutes. Uncover, sprinkle with remaining cheese, and continue baking until bubbly and lightly browned, about 10 to 15 minutes.
Grilled Herb Potatoes
2 pounds potatoes
1/4 cup chopped mixed herbs such as parsley, chives, rosemary, and oregano
2 garlic cloves, smashed
1/3 cup extra-virgin olive oil
1 lemon wedge plus additional for serving
Prepare a gas grill for direct-heat cooking over medium-high heat.
Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through).
Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish.
Drain potatoes well and transfer to herb oil, tossing gently to coat.
Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.