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Thursday Recipe Exchange: Potatoes
Cross-posted at Balloon-Juice.
I’m ready for this week to be done. Time for some weekend. It is supposed to rain which may impact my cycling, but we need the rain, as several areas are on fire. So I won’t whine and will find other ways to enjoy the days off. I’m seeing The Avengers tomorrow and no big plans otherwise.
I may finish Wiley Cash’s book, A Land More Kind than Home. I’m about halfway through. I love this book and the only reason I didn’t finish it in one sitting is I want to savor every chapter. Thanks for the recommendation John Cole.
Nothing exciting on the cooking front this week, but I did go out to dinner earlier this week and had an Indian Bread Taco that was amazing. I doubt I could recreate it, but if anyone has a good recipe, I’d love it if you’d share it.
Glad to hear frequent recipe contributor, Joshua D. (aka:Yutsano) had successful surgery today. Maybe he’ll have time to cook some good stuff while he recuperates.
Okay, on to tonight’s ingredients: potatoes. I have three recipes for you, Grilled Sweet Peppers and Potatoes, Roasted Smashed Potatoes, and a fool-proof Baked Potato with Roasted Garlic Butter below. If none of those are what you’re looking for, I just checked and we have over 20 potato recipes, you’ll probably find at least one.
This method results in excellent baked potatoes that have a crisp, flavorful skin and tender, fluffy potato. Top with roasted garlic butter for a perfect side. If you’re wondering about the skewers, they transfer heat throughout, so the potatoes cook quicker and don’t seem to dry out. Always fluffy. Skewering works really well with sweet potatoes, too.
Baked Potatoes with Roasted Garlic Butter
- 4 large baking potatoes, scrubbed and dried
- olive oil
- Salt
- 2 to 4 metal skewers
Spread
- 1 or 2 large head of garlic
- olive oil
- 1 to 2 sprigs of rosemary, minced
- 4 to 8 tbsp of butter
Skewer each potato (depending on the size of the skewer you can sometimes get 2 on it, leaving room between potatoes). Rub oil liberally on potatoes and then coat with a light layer of salt. Bake at 450 degrees for 30-45 minutes, until tender when pierced with a fork.
Meanwhile, peel white paper skin from garlic and slice off 1/4 inch off the top. Coat well in olive oil, place in a small baking dish (I saw a great recommendation making several and using a 6-cup muffin tin). Cover with foil and bake at 450 degrees for 30 minutes, or until cloves are soft when pierced. (Of course you can use a garlic roaster if you have one)
Once garlic is cool enough to handle, squeeze cloves out of their skins. Using a fork, mash garlic, butter, pinch of salt and minced rosemary to smooth paste. Serve with potatoes.
What’s on your weekend menu? And if you have recipe requests, let me know. I’m thinking strawberries or ziti next week, I haven’t decided yet.
Roasted Smashed Potatoes
This is from America’s Test Kitchen and it is on my list to try this weekend while I have some extra time to play in the kitchen. I thought they sounded delicious and a nice way to dress up a side when company comes to dinner.
From America’s Test Kitchen
Roasted Smashed Potatoes
*This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Remove the potatoes from the baking sheet as soon as they are done browning—they will toughen if left too long. A potato masher can also be used to “smash” the potatoes.
INGREDIENTS
- 2 pounds small* Red Bliss potatoes (about 18), scrubbed
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh thyme leaves
- Kosher salt and ground black pepper
INSTRUCTIONS
1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
2. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.
Jack
Jack – photo from Sun Pony Ranch
Today was my second lesson on Jack and he’s really stolen my heart. He’s a gentle, strong, strong-headed mount and he suits me to a t. Here’s the description from Sun Pony Ranch:
Jack is level-headed and easy-going as long as he is with other horses. However, he is insecure when away from the herd and needs a rider with confidence to help instill it in him when riding alone. He does need someone who can give clear and strong commands with their aids because he is easily confused and unwilling to do what might be the wrong thing. When he is out of his comfort zone, he can be headstrong and difficult to ride. Jack is not a natural jumper and is still learning to do low jumps. On the ground he is very sweet and easy to work with except sometimes he will test his handler with picking his hooves.
He’s a great teaching horse. Near the end of the lesson, we were to trot through the obstacle course. Jack knew I was tired and my head was not in the game. He was fine through the obstacle course…at a walk. I could not get him to trot, no matter what I tried. Which was fine for both of us. Next week I’ll be more focused and we’ll take it at a full trot.
In other W4DS news, LFern ran an idea by me that has me excited and as we go along, if we decide to pursue it, I’ll keep you informed, it could be fun.
Also starting this week, I think I’m going to take my posts back to some basics because I’m feeling, with the questions I’ve been fielding, we could all be stronger in them. More on that tomorrow. Until then…
Happy Mother’s Day!
Happy Mother’s Day to all the mother’s out there – toughest job in the world.
And to all those out there who are missing your mom or grandma today, I’m sending you big hugs.
Friday Dinner Music: Make You Feel My Love
Have loved this song forever. Now Adele is covering it. Found out something I NEVER knew. Bob Dylan wrote it.
Thursday Recipe Exchange: Steak with Coffee Rub
JeffreyW’s Loaded Baked Potato would be great with Coffee Rubbed Steak
It’s another one of those Colorado weeks where it’s impossible not to want to be outside all day. Beautiful, warm spring weather, the flowering locusts are in full splendor making my evening bike rides fragrant and still cool enough at night to need a blanket…or a cat…or several. I’m halfway through my horseback riding lessons, I’m finally comfortable with my posting trot, but feel like my major accomplishment is being able to adjust my stirrups from the saddle. I also managed to get my deck flower pots planted, though I always want more than I have space for, I’m satisfied with what I’ve done for this season. It is definitely outdoor season here. What’s on your weekend agenda? Planning on grilling for Mother’s Day? What is your favorite food item to grill?
In honor of the great weather, I thought tonight should be about grilling. Steak to be specific. This rub is a favorite of a couple of readers, so I thought it was a good time to repeat it. This can be used with any cut of steak, though I originally had it on rib eye. It’s too heavy to use on poultry or white fish, but I would be tempted to try on swordfish or maybe salmon. Easy to do and adds a real dramatic flavor.
Steak with Coffee Rub
- 3 tbsp chili powder (talking the good stuff here, pure ancho or a blend)
- 3 tbsp finely ground coffee (espresso works best)
- 1 ½ tbsp paprika (again, you want a good one)
- 1 tbsp dark brown sugar
- 2 tsp dry mustard
- 1 tsp salt
- 1 tbsp fresh ground pepper
- 1 tsp ground coriander
- 1 to 1-1/2 lb of steak (rib-eye, sirloin, NY strip, etc) in 4 thick pieces
Mix together all spices. Lightly rub each steak with oil and then coat liberally on both sides with coffee rub. Now you can cook in a pre-heated skillet on medium-high heat, 5 to 7 minutes each side for medium rare. You can broil in the oven, using the second slot down from broiler, for 5 minutes each side, again for rare to medium rare, longer for medium. You can grill them outside. Cooking times will vary depending on which steak cut you choose, so watch carefully and you’ll probably have to use a meat thermometer to really judge, because the rub makes it a little harder to eyeball it. Let rest for a few minutes before serving.
Flowering Locusts
This is my favorite time of spring. I used to wait impatiently for the lilacs to bloom and while I still love them, there is something about flowering locusts that make rides special for a short week in the spring. Their fragrance it so delicate and sweet. That week has arrived:
A few more pics from my ride. The other side of the bridge above:
And some wildflowers maintained by a local family in honor of a loved one:
Click on any photo to see it full size.
Kentucky Derby and Cinco de Mayo
I am woefully unprepared for either holiday. But luckily all over the web, people have celebratory recipes. Here’s a video of some Derby recipes, including mint juleps and a fresh, chunky guacamole recipe. Whichever event you celebrate today, have fun!
p.s. you’re on your own for the opossum.
And for Cinco de Mayo, from Cook’s Country :
Makes about 3 cups
Preparing guacamole ahead of time helps the flavors marry, but it should not be prepared more than 1 day in advance. To prevent the dip from turning brown, press a sheet of plastic wrap directly onto the surface and refrigerate until ready to use.
INGREDIENTS
- 2 thinly sliced scallions, green and white parts separated
- 1 minced jalapeno pepper
- 1 small garlic clove, minced
- 1/4teaspoon grated lime zest
- 2tablespoons fresh lime juice from 1 lime
- 3 avocados, pitted, peeled, and chopped
- 3tablespoons chopped fresh cilantro leaves
- Salt
INSTRUCTIONS
1. Combine white parts of scallions, jalapeño, garlic, and lime juice in large bowl. Let sit for 30 minutes.
2. Add two-thirds of the avocado to bowl with jalapeño mixture and mash with potato masher until smooth. Gently fold remaining avocado into mashed avocado mixture. Gently stir in lime zest, green parts of scallions, and cilantro. Season with salt. Serve.
TaMara
jeffreyww
LFern7
indylib
