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Potato Salad

12 Nov

Potato Salad

Ingredients:
3 pounds small white potatoes  (suggested red potatoes)
1 cup mayo
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill (optional)
salt and  pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Directions:
  1. Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer  for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
  2.  Meanwhile, in a small bowl, whisk together the mayo, buttermilk, Dijon mustard, whole grain mustard, dill (optional), 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
  3.  When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
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Parmesan Roasted Potatoes

12 Nov

Parmesan Roasted Potatoes
Serves: 4

Ingredients:
4 cups cubed Yukon Gold potatoes
3 tbsp olive oil
1 tsp garlic salt
1/2 tsp salt
2 tsp paprika
1 tsp pepper
4 tbsp Parmesan cheese

Instructions:

  1. Preheat your oven to 425 degrees.
  2. Place the cubed potatoes into a baking dish. (The cubes of potatoes should be about 3/4 of an inch on all sides) You can spray the baking dish with a baking spray too to eliminate anything possibly sticking
  3. Pile on the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers, or a spoon if you feel inclined, get in to the potatoes and carefully mix everything around until the seasonings coat each potato.
  4. Transfer the baking dish into the oven and bake for 30 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for about 15 – 25 minutes more until they are golden and crispy.
  5. Season with an little dusting of sea salt if desired and serve.

Coleslaw

12 Nov
Coleslaw

Ingredients:
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion

Directions:

  1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
  2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and
  3. beat until smooth.
  4. Add the cabbage, carrots, and onion, and mix well.
  5. Cover and refrigerate for at least 2 hours before serving.

Twice Baked Cheese & Chives Potatoes

12 Nov

Twice Baked Cheese and Chive Potatoes
Makes 10 halves

Ingredients:
5 baking potatoes, scrubbed clean
¼ cup crème fraîche
Handful of chopped chives (about ¼ cup / 4 tablespoons)
1.75 oz  Pecorino Romano
.9 oz Parmigiano-Reggiano
.9 o Gruyère
Salt & Pepper, to taste
1 egg, slightly beaten

Directions:

  1. Preheat the oven to 375F.
  2. Place the potatoes directly on a sheet of aluminum foil directly on the wire rack of the oven. Bake for 1 ½ – 1 ¾ hours until the skins are golden brown and crisp on the outside, and they give a little when they are gently squeezed.
  3. Take the spuds out of the oven, and using a clean tea towel, split each in half. Scoop the fluffy flesh into a large bowl. Dollop in the crème fraîche, chives, and cheese. Season with salt & pepper to taste, then stir in the beaten egg.
  4. Spoon the potato mixture back into the skins. Put on a baking tray in the oven for about 18 minutes, or until the herb-freckled mixture is beautifully tanned and slightly crisp on top.
  5. Serve with dollops of crème fraîche, salt & pepper.

Lawry’s Creamed Corn

12 Nov

Creamed Corn

Ingredients:
1½ tablespoons butter
1½ tablespoons flour
½ teaspoon salt
1½ cups whipping cream
2 tablespoons sugar
3 cups fresh, frozen or canned whole kernel corn

Directions:

  1. Melt butter in heavy saucepan; add flour and salt, stirring to blend.
  2. Slowly add whipping cream, stirring constantly until thickened.
  3.  Add sugar and corn, heat.
  4. For Au Gratin, place corn in a 9 or 10 inch shallow casserole dish
  5. Sprinkle with ¼ cup freshly grated Parmesan cheese and brown under broiler.