Potato, Leek & Cauliflower Soup

Ingredients:
1 lb Russet or Yukon Gold potatoes, peeled and cubed
3 or 4 leeks, sliced (white parts only!)
1 small head cauliflower, broken into florets
6 cups chicken or ham stock
2 garlic cloves
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon smoked paprika
1 1/2 cup cubed smoked ham*

Directions:
In a large pot or dutch oven, heat the olive oil and butter. Saute the potato until just turning golden. Add the garlic, cauliflower, leeks. Saute a few minutes just until the leeks start to soften. Pour in the broth and spices. Simmer until the liquid has reduced a bit and the potatoes and cauliflower are soft and starting to fall apart. Meanwhile, lightly brown the ham on all sides in a dry, nonstick skillet. Using an immersion blender or work in batches using a regular blender, blend the soup until smooth. Stir in the ham. Heat for couple minutes.

*I used one of those boneless ham steaks that are always on sale. Leftover ham would be good too.

My thoughts:

This is sort of a twist on the classic potato-leek soup. Cauliflower can be somewhat of a polarizing ingredient but in this soup, it is mild and adds body and creaminess. I don't like soups that are entirely smooth so after blending it, I stirred in some ham that I had sauteed (to deepen the flavor) so there was some texture contrast. Of course, if you wanted to leave it out and use water instead of stock, it would make a wonderful vegan soup. At any rate, it is a great way to get your daily dose of vegetables on a cold winter's night.

Roasted Pork with Kohlrabi

Ingredients:
1.75 lb boneless pork roast
1 large bunch kohlrabi, peeled and cubed
2 Russet potatoes, peeled and cubed
1 large carrot, cut into coins
3 1/2 oz beech mushrooms (Buna shimeji)
2 1/2 lb boneless pork roast
1/2 lb pearl onions*

sea salt
freshly ground black pepper
smoked paprika
olive oil

Directions:
Preheat oven to 350. Sprinkle the pork on all sides with the spices. Heat oil in a stovetop and oven safe dutch oven. Add the vegetables and saute until the onions start to brown. Push the vegetables to the sides of the pan and add the pork. Cook to slightly brown each side. Place in the over and roast for 40 minutes or until thoroughly cooked. Slice and serve.


*I get bored too easily to peel tiny onions so I just use (undefrosted) frozen. They can be tricky to find but most stores seem to carry them during the holiday season. Stock up!

My thoughts:

I love cooking in a dutch oven. It is almost as easy as slow cooking because I can start the meal off on the stove and then pop it in the oven and pretty much ignore it until it is fully cooked. How can you beat a one pot meal?

Kohlrabi, if you are unfamiliar with it, is similar in texture to a potato or celeriac. Try to buy a bunch with largest bulbs possible, there is a fair amount of loss when it peeled. I ended up with a a few cups of cubed kohlrabi. It is a little tricky to peel, cut the tentacles off then use the knife to cut off the thick skin. The leaves are edible so save them for another dish.

Feta-Caper Potato Salad

Ingredients:
2 lb red potatoes, quartered
1 shallot, minced
1 stalk celery, diced
4 oz crumbled feta cheese
2 tablespoons capers
2 tablespoons mayonnaise
2 tablespoons tarragon vinegar
1 teaspoon freeze dried chives
freshly ground black pepper

Directions:
Bring a large pot of water to boil. Cook the potatoes until fork tender. In a small bowl, whisk together the pepper, vinegar and mayo. Stir in the cheese and capers. Place the potatoes, celery and shallot in a medium bowl. Pour the dressing over the potato mixture. Stir to evenly distribute the dressing.

My thoughts:

Oh, feta! I've been eating it every day for over a week now and I haven't had it the same way twice. This potato salad doesn't look light (it is so creamy!) but feta is lower in calories and fat than mayo and once it is stirred into the salad, it breaks down a bit and forms a smooth(ish) dressing that seems decadent despite being relatively light. Feta does have quite a presence in salads so you need strong ingredients to stand up to it. I've been finding that pickle-y ingredients like capers work extremely well, if the ingredients are too mild, they get lost. Plus I love capers so any excuse to use them is a good one.

Grilled German-style Potato Salad

Ingredients:
2 pounds Yukon Gold or red skin potatoes, quartered and parboiled
1 white onion, cut into wedges
3 strips thick cut bacon

for the dressing:
1/2 cup cider vinegar
1 1/2 tablespoon yellow mustard seeds
1 bunch green onion, chopped (about 1/4-1/3 cup)
1/4 teaspoon sugar (optional)
salt
freshly ground pepper


Directions:
Place the dressing in a jar or salad dressing container. Shake until well mixed. Set aside. Prep grill according to manufacturers' directions. Oil a grilling pan with canola oil. Place the potatoes, onion wedges and bacon on the grilling pan.

Cover and cook until the potatoes are fork-tender, turning occasionally. Place the potatoes and onion in a bowl. Crumble the bacon on top. Toss. Drizzle with dressing and toss again.

My thoughts:

German potato salad is traditionally served hot and it is great, but when it is summer in Baltimore and you live in a 1930s house with no air conditioning, you really don't want to be standing over the stove more than you have to. I had the idea to grill it instead and I really think I like it better. The smoky, grilled flavor of the potatoes and onions really ties in with the bacon and the potato gets sort of crisp around the edges. Yum! I hate it when potatoes in salads are mushy. I just make sure I boiled the potatoes until they were almost fork tender. You don't want a potato falling apart on the grill! Using quartered potatoes (or small wedges) is important too, slices are difficult to turn. I used a grated grilling pan that only took up part of the grill so we were able to make our whole meal at once which was awesome. The grill pan really is needed for this recipe, the spaces in the grill rack are too large to cook bacon or thin slices of onion on. Luckily they aren't terribly expensive and we use it all the time for vegetables and more delicate grillables.

Island Style Salmon Chowder

Ingredients:
3 slices thick cut bacon
15 oz canned diced tomatoes
5 1/2 cups fish stock
1 lb cooked salmon, cut into chunks
2 cups peeled, diced white potatoes
3/4 cup chopped Italian parsley
1/4 cup dark rum, optional
2 carrot, diced
2 stalks celery, diced
2 cloves garlic, minced
1 onion, chopped
1 large shallot, minced
1 green onion, diced
1 or 2 Scotch Bonnet pepper(s), minced
1 bay leaf
3 tablespoons fresh thyme leaves
1 teaspoon Worcestershire sauce
1/4 teaspoon allspice
1/8 teaspoon cloves

Directions:
Cook the bacon in a skillet until crisp. Drain on a paper towel lined plate. Crumble the bacon and set aside. In a large pot, saute the onion, shallot, garlic, pepper, potatoes, celery and carrot in a couple tablespoons of bacon grease until the onions are softened and translucent. Add the tomato, spices, bacon, broth, Worcestershire sauce and rum. Bring to a boil then reduce the heat. Simmer until the potatoes are nearly fork tender. Stir in the thyme, green onion and parsley and salmon. Cook until the salmon is heated through. Discard the bay leaf prior to serving.

My thoughts:

This recipe was somewhat inspired by Bermuda's fish chowder and the conch chowders popular in the Caribbean. I've been researching vacations (oh, for a break from cooking and dish washing) and of course, that involves researching the local cuisines. While salmon isn't the traditional fish found in these local chowders, the fact that I had a pound of it leftover after another meal made me give it ago. It worked really well! Salmon is "meaty" enough that it doesn't breakdown in the soup and its richness contrasted well with the lush spice of the broth. It is also the perfect chowder as we creep towards warmer weather, it isn't as heavy as most chowders and everyone knows spicy foods cool you off!

Matt's Breakfast Tacos

Ingredients:
6 pieces of bacon
4 eggs
2 green onions, green parts, chopped
3/4 teaspoon ground chipotle (divided use)
1 small onion, chopped
2 cloves garlic, chopped
2 jalapeno peppers, seeded and chopped
1/2 to 3/4 cup cooked, cubed Yukon gold potatoes
12 cherry tomatoes, halved
salt
pepper
6 small soft tortillas, warmed (I prefer fajita sized, but taco sized works too)
1/2 cup grated sharp cheddar cheese

Directions:

Fry bacon until crisp. Reserve the drippings and break up the bacon onto bite-sized pieces. Add 2 teaspoons of the bacon drippings to a small pan and saute onion, garlic and jalapenos over a medium heat. When the onion mixtures begins to brown, add the tomatoes, the potatoes, 1/2 teaspoon of the chipotle powder, and a pinch of salt. Saute for about 5 minutes until the ingredients are evenly distributed. Remove from heat and cover. While sauteing the onion mixture, crack the eggs into a small bowl. Whisk in the green onions, the remaining 1/4 teaspoon of chipotle powder, a dash of salt, and a few grindings of pepper. Heat 2 teaspoons of the bacon drippings in a skillet and scramble the eggs.

Assembling the tacos: I suggest a sprinkle of cheese then topping with egg then top with the rest of the ingredients.

My thoughts:

For brief period during the dark years before he knew me my husband lived in Texas where he became quite opinionated about things like barbacoa and barbecue. He also became enamored with Tex-Mex breakfasts. Since we live in Baltimore, our hot & spicy breakfast taco/burrito options are pretty limited. So, Matt took matters into his own hands and made these yummy tacos. No more difficult than making a simple omelette (barely more than making just eggs and bacon) but so much more fun.

Baltimore Inspired, Caribbean Spiced Cod Cakes

Ingredients:
1 1/2 lbs. fresh cod fillets
1 1/2 lbs. potatoes
1 onion chopped
4 cloves garlic, chopped
4 sprigs fresh thyme
1 scotch bonnet pepper, seeds and stems removed and chopped
1 bay leaf
2 eggs beaten
1/2 cup flour
1/2 teaspoon paprika
salt
pepper

Directions:
In a large pot boil potatoes, onions, garlic, habanero, bay leaf, and 2 sprigs of thyme until potatoes begin to get soft. Add the cod fillets to the pot and cook 10 minutes until they begin to fall apart. Scoop the cod out and flake it is a bowl. Drain the rest of the contents of the pot, discard the bay leaf and the thyme sprigs and mash them in a separate bowl. Stir the cod into the potato mixture. Add the paprika, salt, pepper, the eggs, and the leaves from the last two springs of thyme. Shape the cod mixture into patties and dredge in flour. Brown the patties in 1/2" of oil, one side at a time.

My thoughts:

In Baltimore we have coddies which are little croquettes made with salt cod. You can still find them in some Baltimore institutions like Attman's which sell them with their traditional mustard and saltine accoutrement. Salt cod used to be super cheap (it is a preserved fish after all and keeps forever) and when stretched with starches to make a cake it became an affordable snack/meal for workers. Now I am hard pressed to find salt cod that is affordable much less cheap and frankly, between the soaking and cake-making it is a lot of work to make such a humble food. Which is not to say that I will never post a coddie recipe (I've gotten requests!) but it probably won't be anytime soon. Anyway, we like coddies and wondered if we could make some sort of cod cake with fresh cod which, oddly, is cheaper than salt cod. Since we weren't making straight up coddies, we decided to look to the Caribbean (another place where they love their seafood) for inspiration. Using the spices and peppers we remember from our Caribbean honeymoon (five years ago, oy!) we created a new comfort food. They are larger than coddies so they are perfect to serve at a meal and even reheat well the next day.

Rachel's Ultimate Chicken Pot Pie

3 cups cubed, cooked chicken breast
2 1/2 cups chicken stock
1 3/4 cup milk
1 cup frozen peas
1 cup peeled, diced Klondike Goldust potatoes
1/2 cup flour
1/2 cup peeled, cubed rutabaga
1/8 cup dried porcini mushrooms
2 carrots, cut into coins
2 stalks celery, diced
2 cloves garlic, minced
2 parsnips, cut into coins
1 onion, diced
1 shallot, minced
3 tablespoons butter
2 tablespoons minced Italian parsley
1 tablespoon minced dill (or sage)
1/4 teaspoon celery seed
1 bay leaf
1 egg, beaten
salt
freshly ground black pepper


puff pastry (if using defrosted frozen, you will only need one sheet)

Directions:
Preheat oven to 350. Rehydrate the mushrooms in hot water. Drain, dice and set aside. Melt the butter in a large skillet with high sides, a large saucepan or a stove top and oven safe 2 quart casserole. Add the onion, garlic, shallot, celery, carrots, potatoes and rutabaga. Cook over low heat, stirring occasionally, until the onion is translucent. Stir in the flour and cook for one to two minutes. Add the milk, bay leaf, and stock. Simmer, stirring occasionally, until the liquid reduces and thickens a bit, about 10-15 minutes. Fish out the bay leaf. Add the chicken, mushrooms, peas, herbs and spices. Stir to evenly distribute all ingredients. Cook for 2 minutes. If you reduced the liquid too much and it now looks dry, add a bit of white wine or the water leftover from re-hydrating the mushrooms or broth to the mixture. Divide into 6 10 oz ramekins or pour into a 2 quart casserole dish. Leave only about 1/4 to 1/2 inch of room at the top.



Top with a layer of puff pastry. Pierce with a knife. Brush with egg. Bake for 20-30 minutes or until the crust is golden brown and the filling is bubbly.

My thoughts:

I never gave pot pies much thought until I had a really good one with puff pastry and a hint of truffle at a restuarant this winter. I liked the lack of a bottom crust and while there were not quite enough vegetables for my taste, it was saucy but not soupy or too rich.

After that meal, I kept the idea of making a puff pastry topped pot pie in the back of my mind. Roasters went on sale this week so I roasted one for dinner with an eye on having lots of leftovers so I could make a pot pie later in the week.

The leftover meat was really flavorful and juicy so I knew it would make a great pot pie. With such a simple dish, you really need to use flavorful ingredients to avoid blandness. I added a lot of fresh winter friendly vegetables to make it an even more encompassing one dish meal.

Using puff pastry makes the dish much quicker to make than using a traditional homemade pastry crust and I like the texture contrast between the flaky crust and the creamy filling. Matt chopped up the rutabaga, parsnip, onion, shallot, garlic, carrot and celery the night before and we refrigerated them overnight in an air tight container which really speed up the process when I went to actually make the dish. Of course I had already roasted, cubed and measured the chicken earlier in the week. I am glad I took the time to assemble the ingredients because I ended up with a totally delicious meal that required little effort. It really was the ultimate chicken pot pie.



Bonus recipe: my secret for easy, juicy roasted chicken. Preheat oven to 325. Rub a 5-8 lb roasting chicken with olive oil. Sprinkle liberally with Montreal Steak Seasoning (also available generically as "Canadian" Seasoning but I like McCormick's because you can buy it in very large shaker containers). Roast until the chicken is fully cooked. Allow the chicken to cool until it can be handled. Dust off most of the spices and discard the skin. Remove the meat. I like to cube it and store white and dark meat separately.

Smoked Salmon & Green Onion Latkes

Ingredients:
2 1/2 lbs Russet potatoes, grated
1 medium onion, grated
2 eggs, beaten
3/4 cup minced smoked salmon (lox)
1/4 cup matzo meal
1/4 cup finely minced green onion (green parts only)

canola oil

Directions:
In a large pan, heat about 1/4 inch oil. In a large bowl, toss all of the igredients together to combine.



Form into flat patties. Fry in hot oil, flipping half way through, until just golden.



Drain on paper towel lined plates.

Yield: about a dozen latkes, depending on size.

My thoughts:

I love latkes. What is there not to love about a crispy, fried potato? Making them the exact same way year after year can be a bit boring however. This year I decided to add one of my absolute favorite foods, smoked salmon, to my latkes. I wasn't quite sure how it would turn out but after a test latke was a rousing success, I made a whole batch. Crispy potato + freshness from the green onion + smoky flavor from the salmon = best latkes ever. They are exceptionally good when eaten with sour cream, which really brings out the flavor of the smoked salmon.

A quick note about methods:
For this year's latkes I once again used my mandoline which made great, long, thin strips that cooked quickly and gave off very little liquid. That said, you don't need a mandoline to make great latkes, a box grater works fine. I don't recommend (as some do) using a food processor to grate the potatoes, it breaks down the starches and gives the latkes a gluey consistency.

Greek Influenced Lamb Kabobs

Ingredients:
1 lb cubed lamb
8 ounces crimini mushrooms
1 red onion, cut into wedges

for the marinade:
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh oregano
2 tablespoons red wine vinegar
1/4 cup diced red onion


Directions:
Place the lamb in a quart sized resealable bag or marinating container. In a small bowl, whisk together the marinade ingredients. Pour over the lamb. Refrigerate for at least 4 hours or up to 8.

Thread on skewers, alternating the meat and vegetables. Since it's chilly out, broil or if possible use an indoor grill. In warmer weather I'd probably grill these outside. Cook until the lamb is nearly cooked through; it took only 3 minutes at 400 in my indoor grill.

My thoughts:

My husband loves lamb. I didn't eat it growing up so it isn't something that immediately springs to mind when trying to decide what to have for dinner. Not to mention how difficult it is to find good lamb locally (for this recipe I used not local but amazing tender grass fed lamb from Lava Lake Lamb). Anyway, while kabobs struck me as slightly cliched, I was missing summer grilling so I went for it. I didn't want to use any ingredients that were egregiously out of season so I decided on a simple red onion and mushroom pairing and I am really glad I did, the lamb was flavorful and juicy and the whole thing took about 5 minutes to make. You just can't beat that. It is especially good served with lemon-oregano roasted eggplant and potatoes which has similar flavors.

Southwestern Turkey & Dumplings

Ingredients
3 cups diced, cooked turkey breast
7 cups chicken or turkey stock
1 1/2 cup diced Russet potatoes
3/4 cup fresh or frozen corn kernels
1 onion, chopped
1 poblano pepper, chopped
1 shallot, minced
4 oz crimini mushrooms, diced
4 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
2 chipotle peppers in adobo, minced
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon hot Mexican chili powder
1/2 teaspoon ground cayenne
1/2 teaspoon oregano
1/2 teaspoon chipotle powder
1/2 teaspoon smoked paprika
salt
black pepper

for the dumplings:
2 1/4 cups flour
1 tablespoon baking powder
2 eggs
3/4 cup buttermilk
3/4 cup diced green onion (green parts only)

Directions:
Heat the butter and oil in a large pot with a lid. Add the onions, carrots, celery, poblano pepper, potato, garlic and mushrooms. Saut� until the potatoes start to soften. Add the chipotle pepper, spices and stock. Cover and simmer for 20-30 minutes. Add the turkey and corn. Then whisk together the baking powder and flour in a medium sized bowl. Stir in the buttermilk, egg and green onion. Mix to combine. Scoop out 2-3 inch dumplings with a spoon or old fashioned ice cream scoop. They do not have to be particularity round and the dough will be very sticky. Carefully (to avoid splashing!) drop the dumplings one at a time into the pot. Cover and cook until the dumplings are fluffy and cooked through.

My thoughts:

I am always thinking of new ways to use up cooked turkey. While I love a turkey sandwich, there is only so many of them you can eat before collapsing of taste bud fatigue. I do occasionally freeze pre-measured amounts of cubed, cooked turkey breast for future use in soups, stews and chili but I don't mind using up some freshly cooked turkey in a new way. I've made some excellent chicken & dumplings in the past and thought I could revamp the recipe a bit to bring out the best in turkey. Turkey has a slightly stronger flavor than chicken so I decided to go for a full flavored, spicy dish.

This version of turkey and dumplings will make memories of bland chicken and dumplings completely disappear. Tons of vegetables and chiles give this a rich flavor without adding fat and leave the dish tasting fresh rather than heavy or insipid. It is just a revelation. I honestly can't wait to make it again!

Lemon-Oregano Roasted Eggplant & Potato

Ingredients:
1 lb cubed eggplant
1 lb cubed Russet potatoes
1 onion, halved and sliced
2 tablespoons minced oregano
2 tablespoons olive oil
1/4 cup lemon juice, divided use
1 teaspoon dill weed
1 teaspoon red wine vinegar

Directions:
Preheat oven to 375. Place the potatoes and eggplant in a single layer on a lined baking sheet. Top with a layer of the sliced onions. In a small bowl, whisk together the oregano, oil, 2 tablespoons of lemon juice, dill weed and vinegar.



Drizzle the dressing over the vegetables. Roast for 40 minutes or until the potatoes are fork tender. Stir and sprinkle with the remaining lemon juice. Serve hot.

My thoughts:

I often struggle with side dishes. Since we are a household of two, I tend to make meals that incorporate a lot of vegetables into the main dish so I don't need a side dish or if making a roast of some sort, a vegetable-potato mash. However, occasionally the need for a side dish arises. I wasn't sure how the cubed eggplant would hold up roasting for so long (baked or slow cooked whole for the same amount of time, the insides turn to mush that is perfect for dips but unappetizing on its own) but it worked just fine. It got creamy and soft but held its shape even when the potatoes were stubbornly slow in cooking. The lemon juice sprinkled at the end gives the dish a bit of brightness that is sometimes missing from long-cooked vegetables. I served it with lamb and a bit of good quality feta but I think it would go well with just about any roast or even served in a pita.

Chive & Garlic Potato Cauliflower Mash

Ingredients:
4 (whole) cloves of garlic
2 lbs Yukon Gold potatoes, cut up
2 cups cauliflower florets (I used yellow cauliflower)
1/4 cup chopped chives
2 tablespoons soft goat cheese
1 1/2 tablespoon butter
salt
pepper


Directions:
Bring a large pot of water to a boil. Add the garlic, potatoes, and cauliflower. Cook until the potatoes are fork tender. Drain. Add the goat cheese, butter, salt and pepper. Mash until almost at the desired texture then mash in the chives.

My thoughts:

When I first suggested boiling whole garlic cloves in with mashed potatoes, my husband was skeptical. But it only took one attempt to make him a believer. The garlic becomes soft and easily mashable but still very flavorful. A much better option that having small minced bits of raw garlic in your mash, using powdered garlic or having to go through the trouble of roasting garlic. And while I am not trying to hide the cauliflower, it is virtually indistinguishable from the potato texture-wise. I love adding vegetables to mashed potatoes because it eliminates the need for a second side dish.

Roasted Pork with Caramelized Onions and Roasted Potatoes and Apples

Ingredients
5-6 lb boneless pork shoulder roast*
2 large onions, sliced
2 apples, cored and cut into wedges
1-2 lbs Russet potatoes, quartered
olive oil

the marinade:
1/2 cup dark brown sugar
3 tablespoons Worcestershire sauce
2 tablespoon bourbon
1 1/2 tablespoons balsamic vinegar
1 tablespoon mesquite liquid smoke
1 teaspoon hot chile powder
1 teaspoon hot paprika
1 teaspoon chipotle chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground jalapeno

for the roasting liquid:
1/4 cup bourbon
1/4 cup balsamic vinegar
1/2 cup water



Directions:
In a small bowl, combine all of the marinade ingredients. Place the pork and marinade in a nonreactive container and marinate at least 20 minutes. Preheat oven to 450. Splash the bottom of a roasting pan with olive oil. Sprinkle the onion slices over the center part of the bottom of the pan. Place the pork over the layer of onions in a roasting pan. Pour any remaining marinade over the pork. Meanwhile, whisk together the roasting liquid. Set aside. After about 1/2 hour, add the roasting liquid and cover with a lid or foil and lower the temperature to 325. Toss the apples and potatoes with a bit of olive oil, salt and pepper. Set aside. After an additional 45 minutes add the apples and potatoes to the bottom of the pan. Roast until a thermometer inserted into the thickest part of the roast measures 160�F, about 1 1/2-2 hours. Allow to sit 10 or so minutes before removing the netting and slicing.



*Boneless pork shoulder roast is generally sold with some string wrapped around it or in netting. This holds the roast together and needs to remain in place during the roasting. If you can't find a boneless shoulder roast, use a bone-in and either debone and truss before roasting or roast it bone-in cut around the bone to serve. Bone-in meat will take longer to cook.

My thoughts:

The weather in Baltimore has suddenly turned from reasonably pleasant to down right uncomfortable: highs in the mid '40s and constant rain. In other words, it is the perfect weather to make this cozy, homey dish. Not only is it an extremely tasty (and seasonal!) one pot meal, it makes your whole house smell delicious. An added bonus is that the extended cooking time really heats up your house, especially if you, like me, haven't turned the heat on yet.

Thyme Smashed Potatoes

Ingredients:
1 1/2-2 lbs baby or fingerling potatoes (I used a mix of blue, red and white)
2 1/3 cups chicken stock
1 onion, sliced
4 cloves garlic, sliced
3 tablespoons fresh thyme leaves
1 tablespoon olive oil
1 tablespoon butter
salt
pepper

Directions:

In a single layer, arrange all of the potatoes into the bottom of a large, nonstick pan. Add garlic, onion, thyme, salt (if needed), pepper, broth, butter and oil. Bring to a boil. Reduce heat and partially cover with a lid. Continue to boil about 20 minutes. At this point the broth should have evaporated some but the potatoes should still be surrounded by broth up to the half way mark. Carefully use the back of a spoon to gently crack each of the potatoes, do not mash. Raise the heat slightly and continue to cook until all of the broth has evaporated and the potatoes have browned on the underside, about 10 minutes. Flip the potatoes and cook the other side for about 5 minutes. Remove from heat. Allow to sit briefly before removing the potatoes from the pan and serving.

Note: Use potatoes that are roughly the same size so they will be finished cooking at the same time.

My thoughts:

This is my favorite way of making potatoes. The potatoes are tender, infused with flavor and have marvelous caramelized, crispy edges. Honestly I'd be happy to have a big bowl of these potatoes and nothing else for dinner. In actuality, I like to serve them with something simple like a roasted chicken or turkey. Don't be surprised if you find yourself scraping the bottom of the pan with a spoon long after dinner, trying to get the last bits out. It is that good.

If you have any leftovers (it is rare but it does happen) the potatoes reheat surprisingly well. I like to bake them at 350 for a few minutes but in a pinch a microwave would do, just make sure the contain is vented so they don't steam and become mushy.

Pommes Frites with Two Dipping Sauces

Ingredients:
2-3 lb russet potatoes, peeled and cut into 1/2 inch wide, 3 inch long pieces
canola oil

frites sauce #1
1/4 cup mayonnaise
2 tablespoons capers
2 tablespoons parsley
2 anchovies

frites sauce #2
1/4 cup mayonnaise
2 tablespoons Dijon mustard
freshly ground black pepper


Directions:
frites sauce #1: pulse all ingredients in a blender until fairly smooth.
frites sauce #2: whisk all ingredients together.

For the frites:
Soak the cut up potato in cold water for 10-15 minutes. Drain and pat dry. Meanwhile, bring a heavy, tall sided pan of oil up to 300. Add the fries in a fry basket if possible) and cook for about 6 minutes. They should look pale but when broken in half, they should look nearly cooked inside.



Drain and allow to cool completely. Heat the oil again, this time to 350. Cook fries about 3 minutes or until golden and crisp. Drain and serve immediately.

My thoughts:

Making your own fries at home can seem daunting but if you are willing to sacrifice some cooking oil and time, it is really quite easy. As you all know, I loathe ketchup so I normally eat my fries plain or dipped in some other sort of sauce-cocktail or tartar if eating some kind of seafood etc. So I've always been intrigued by the variety of sauces (normally mayo-based) that Belgian frites shops offer. I came up with two simple sauces that not only are extremely tasty but are made of ingredients I always have on hand. And they keep just fine in the refrigerator for a few days, so you can make them ahead of time if the thought of frying and making sauce simultaneously is too daunting.

Clam "Bake" on the Grill

Ingredients:
2 dozen cherrystone clams
1 1/2 lb shrimp
1 quart tiny redskin potatoes
4 smoked turkey sausage, cut into thirds
3 ears of corn, cut into coins
2 large onions, sliced
2 bay leaves
1 bulb fennel, sliced
2 cups of crab stock*


water
corn stalks free of silk


Directions
Line the bottom of a very large pot (we used the lobster pot we got as a wedding present) with corn stalks. Top with onions, sausage potatoes, fennel, and bay leaves. Add the stock and enough water to just clear the food. Top with a layer of corn, then shrimp then the clams. Place on a very hot grill and cook, covered, for 20-30 minutes.




Cook until the clams are fully opened.



Use slotted spoons and/or a pasta scoop to fish the food out. Serve with crusty bread, butter, and Old Bay.



*I made crab stock with the shells of leftover steamed crabs boiled with water, 2 parsnips, 2 carrots, 2 stalks celery and a few onions following the same instructions as chicken stock.

My thoughts:

While not technically a clambake, this is a fun, interactive dinner that is incredibly easy to make. A couple of years ago I read an article about clambakes that had some good tips on layering the food and although I wasn't very interested in what they put in the pot ever since I've wanted to have one in our own backyard. While I don't have a beach or seaweed or rocks, I do have a grill and it worked very well.

A local chain had Chesapeake Bay clams on sale along with some tasty saltwater shrimp (they are bright pink even prior to cooking) so it seemed fated that we'd have seafood when our delightful friend Danielle came to dinner.

I used turkey sausage which is lower in fat than most sausage (by a lot!) and thus did not make everything unappetizing greasy which some times occurs when sausage is boiled with other foods. I also cut up the corn and used tiny potatoes so they would cook quickly and be done at the same time as the clams.



I liked to put a little butter on the corn and sprinkle the shrimp with Old Bay.

Bacon-Chipotle Twice Grilled Potatoes

Ingredients:
2 large russet potatoes
3 strips center cut bacon, crumbled
1 chipotle pepper in adobe, minced
1/2 cup shredded cheddar
1/4 cup sour cream
2 tablespoons fresh or freeze dried minced chives
salt
pepper

olive oil for brushing


Directions:
Prick the potatoes with a fork. Brush all sides with olive oil. Place mesquite chips in a foil packet, poke holes in the foil, and place on the coals. Cook the potatoes directly on the grill over hot coals for 30 minutes, then turn.



Cook for an additional 30 minutes or until fully cooked. Remove from the grill. Slice in half. Scoop out the insides and gently mashed with the remaining ingredients. Scoop back into the skins. Place on the grill.



Grill until the cheese melts and they are hot all the way through, about 5-10 minutes.





Quick tips: Measure out the filling ingredients before you start to grill and refrigerate them until the potatoes are ready. Also, bacon crumbles easily after it has been refrigerated, make extra next time you cook bacon for breakfast or another recipe. If using freshly cooked bacon, cut it up with kitchen shears.

My thoughts:

This is a great side dish to make when you are grilling a main dish that takes a long time; the potatoes don't take up much room on the grill. I've made this when grilling a large piece of meat over indirect heat, I just put the potatoes around the edge of the grill over the coals. The potatoes take on a light, smoky, grilled flavor that is reflected in the chipotle and bacon. The skin gets wonderfully crispy-the perfect edible container.

Parmesan-Caper Potato Salad

1 1/2 lb red skin potatoes, diced

for the dressing
1/3 cup Parmesan garlic marinade
1/3 cup diced green onion
3 tablespoons mayonnaise
2 tablespoons finely grated Parmesan
1 1/2 tablespoons nonpareil capers
salt
pepper


Directions:
In a large pot, boil the potatoes until fork-tender. Drain. Whisk together the dressing ingredients in a small bowl. Drizzle dressing over still slightly warm potatoes, toss to coat.

My thoughts:

This is one of those recipes where it is almost insulting how good it is when it was made with so little effort. The Parmesan melts a bit and infuses each bite with cheesy flavor. Using the Parmesan-garlic marinade eliminates the need to make a complicated dressing and highlights the fresh Parmesan flavor. I love capers and would put them in anything but they are especially tasty in this salad, adding a salty note that goes great with the cheese and onion. Simple, easy and fresh tasting. What more could you ask from a summer salad?

Radish Pesto Potato Salad

Ingredients:
1 1/2 lb red skin potatoes, diced
1 bunch radishes, greens attached
1 shallot
1 clove garlic
1/4 cup toasted pinenuts
3 tablespoons grated Parmesan
2 tablespoons olive oil
salt
pepper

Directions:
Halve and slice the radishes. Place the greens, nuts, shallot, garlic, oil, cheese, salt and pepper in a blender or food processor. Pulse until smooth. Boil the potatoes in salted water until fork-tender. Drain the potatoes. Toss the radishes and potatoes together. Drizzle with pesto, toss to evenly distribute.

My thoughts:

Radish leaves are perfectly edible. They have the peppery bite that you would expect but they are mild enough to use in a salad. Since radishes are in season right now, it is easy to find radishes with their leaves still attached. Look for leaves that are still crisp with no bruising. Anyway, they are so tasty, I felt bad about tossing them out but I didn't have any other salad ingredients (besides whole radishes, obviously) so I decided to make a pesto. Since we had just had pasta, I tossed with some potatoes instead. The result? A creamy potato salad with no mayo but lots of fresh flavor.