Sensational Side: Johanne's Potato Salad

Ingredients

8 Yukon potatoes (2 potatoes per person)

Saute:

1/2 stick unsalted butter

1/4 cup onions, minced

1 clove garlic, minced

1 tablespoon zesty Italian dressing

2 teaspoon white sugar

Dressing:

1/3 cup mayonnaise

1/3 cup sour cream or plain yogurt

1 tablespoon vidalia onion dressing

1 tablespoon grated Parmesan cheese

1 teaspoons rice wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon curry powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon white sugar

Directions

Place potatoes in a large saucepan and cover. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until fork tender.

Melt better in a saute pan on medium heat. Do not allow butter to brown. Saute onions and garlic in butter until onions are translucent. Be sure not to burn garlic. Add Italian dressing to saute and heat through. Remove from heat and set aside.

In a large bowl, combine the remaining ingredients plus the onion-garlic saute. Drain potatoes and cut into cubes; add to the mayonnaise mixture and gently toss to coat. Serve immediately while still warm.

Sensational Side: Roasted Garlic Mashed Potato

Ingredients

1 small head of garlic, roasted
1/2 tablespoon olive oil
1/2 teaspoon kosher salt
3 sprigs of thyme

3 1/2 pounds russet potatoes
2 tablespoons kosher salt
2 cups half-and-half, infused with onion and thyme
1/2 stick unsalted butter

Directions

Preheat oven to 350 degrees F. Cut the top 1/4 inch of the garlic head to expose the garlic cloves.

Drizzle the exposed head with olive oil and sprinkle with a dash of salt. Lay thyme to over the top of the  Wrap in aluminum foil. Bake in preheated oven for 45 minutes.

Peel and dice potatoes into large chunks.

Fill a large saucepan with cold water, add salt and the diced potato.  Bring the water to a boil then reduce heat to maintain a boil. Cook until potatoes are fork tender and begin to fall apart.

Heat the half-and-half, diced onion, and sprigs of thyme in a medium saucepan over medium heat until simmering. Do not allow to bubble over or scald. Remove from heat, strain the onion and thyme, and set aside.

When the potatoes are ready remove the potatoes from the heat and drain off the water. Place the potatoes back in the saucepan, turn heat down to lowest level, and mash.

Slowly add the herb-infused half and half mixture and butter.

Adjust seasoning as necessary.

Let stand for 5 minutes so that mixture thickens and then serve.

Sensational Sides: Channa and Potato

Ingredients

1 pkg 14 ounce dry chickpeas
2 pounds potato
water
3 tablespoons olive oil
2 garlic cloves, minced
1/4 yellow onion, diced
1 tablespoon curry
1/2 tablespoon garam masala (optional)
1/2 tablespoon geera (optional)
2 tablespoons cilantro, chopped
1 green onion
1/2 stalk celery, diced
onion powder
garlic powder
1 envelope Sazon
Adobo
salt and pepper to taste

Directions

1.  Soak chickpeas overnight in water.

2.  The next day when ready to cook set the chick peas to boil for 2 hours.  Bring the water to a boil on med-high heat , then reduce to med heat. Watch the water level and fill the pot as necessary.

3.  Peel and dice the potato.

4.  Soak in water to remove some of the starch while the chickpeas boil.

 

5.  In a large stock pot heat the olive oil.  Add the garlic and onion to the heated oil and saute until the onion is translucent. Do not allow the garlic to burn or else the dish will have a bitter aftertaste.

6.  Chop cilantro, green onion, and celery, and set aside.

7.  In a cup or bowl mix together the curry powder, garam masala, and geera. Dilute this mixture with water. Pour this diluted mixture into the stock pot. 

 

8.  Add the chopped cilantro, green onion, and celery. Season this mixture with onion powder, garlic powder, Sazon, Adobo, salt, and pepper.  Let the mixture cook on med heat for about 3 minutes, then taste to ensure seasoning is to your liking.

9.  Drain the potatoes and pour into the curry mixture. Stir to coat.  Add enough water to the pot to just cover the potatoes.  Taste and adjust seasoning as necessary.  Boil for about 10 minutes.

10.  Drain the chickpeas and add to the stock pot. Add more water as necessary to just cover both the potatoes and chickpeas. Adjust seasoning again as necessary.  Cook for another 15 minutes, until potatoes are fork tender. Some potatoes may begin to break down and thicken the mixture. 

11.  Serve with rice and curry chicken.  Not in the mood for rice? Pick up some  roti at a local Indian  or Trinidadian restaurant!

I had this along side Curry Chicken and Pigeon Peas & Rice! Excuse me while I ENJOY!   

NOW LET'S GET COOKING!

Sensational Sides: Mustard Roasted Potato

Ingredients

2 pounds Small Yukon Gold Potatoes or Fingerling Potatoes
1/4 cup Olive Oil
2 Tablespoons Dijon Mustard
1 Tablespoon Spicy Mustard
2 cloves Garlic, Peeled And Minced
1 Teaspoon Sea Salt
Black pepper to taste
Olive Oil cooking spray

Directions

Preheat oven to 400ºF.

In a large mixing bowl whisk together the olive oil, mustard, minced garlic, salt, and black pepper until well combined. Set the dressing aside.

Wash and scrub the potato. Do not peel the skin but cut the potato into 1-inch chunks.  Try to keep the chunks as uniform as possible to ensure even cooking. Place in a bowl of water so the potatoes do not brown while scrubbing and cutting the rest of the bag of potatoes.

Drain and dry the potatoes and toss into the dressing so that all of the potatoes are evenly and completely coated.

Lay foil down on a very large roasting pan (or two) and spray Olive Oil cooking spray on the foil to prevent the potatoes from sticking to the surface.  Use parchment paper in place of the foil and no cooking spray will be necessary.  Spread the potatoes out on the prepared pan. Make sure the potatoes are facing skins side down and have plenty of room between each potato.  

Roast at 400ºF for 40 minutes. Do not open the oven door so that no heat escapes during roasting. Allow the potatoes to cook until they are crunchy and golden brown on the outside, and soft on the inside. Serve immediately and ENJOY!

LET'S GET COOKING!

The Most Perfect Comfort Meal...

Think about it for a second. What do you look for in a comfort meal, when you're not counting calories, not following the latest diet craze, maybe having an extra hard day? Me personally, I'm a good ole fashion meat and potatoes kinda girl. Sometimes I like my comfort food fried, sometimes baked like a casserole, but I always seek out some combo of meat and potatoes to comfort me when I'm just having one of those days. 

These days, when I'm flipping through my many recipes to cook and post I find myself gravitating towards those dishes I know will comfort me.  Last week was kind of a tough week for me both physically and emotionally. During those kinda weeks I seek out wings and fries, burgers ad onion rings, pizza and bread sticks.  Last week was Shepard's Pie! OMG IT WAS SOOOOOOO GOOD! Boy did it hit the spot. 

I had never even heard of Shepard's Pie until I was 14 years old. My friend Edna (RIP. You will never be forgotten!) brought in this beef and cheese thing sandwich by baked mashed potato...*sigh* I still remember it! Even at room temperature that mess of something was good as I dunno what! So I asked her, "Girl, what the hell is this mess!" And she's all, "I dunno, but my mom makes it all the time. Mashed potato on the bottom, ground beef slapped on top of that, sprinkled with cheddar cheese, then topped with another layer of mashed potato." What was the occasion? I think it was a potluck in history class and folks brought all kinds of food. I remember Jerry brought plantain chips...that just doesn't work unless eaten when it's fresh out of the oil...what did I bring? I don't even remember...maybe the plates or utensils...but I digress...

That night I ran home to my mom that day and gave her my usual discour on the day's event and relayed Edna's mom's "potato and meat thingy." Mom's and my mouths watered again.  That Friday we bought everything we needed and mom banged out one hell of a "meat and potato thingy" for the 1st time that weekend. What we realized is that this is a dish best made on day 1 and eaten on day 2. So that's what mom did going forward. She's make it on Sunday, let it cool completely, then reheat it then next day with some steam veggies for dinner.  This way the dish firms up completely, mashed potato doesn't fall apart, and the seasoning in the meat really gets a chance to penetrate. It wasn't until I went to law school that I realized the name of this dish was Shepard's Pie!

Now, in this new phase of my life I'm seeking out new ways to cook old favorite comfort dishes.  I came across Paul Deen's Shepard's Pie and was blown away! I never in a million years would have thought to layer cornbread batter over the top of this dish.  Still, my recipe is a spin even on Paula Deen's yummy spin.  Try them both! Tell me what you think!

Garlic Mashed Potato...The Super Side Dish!

I love Garlic Mashed Potato.  It serves as a great side kick to Meatloaf, sits well at any potluck, or can serve as a delicious base for comforting Shepard's Pie.  I know whenever I'm planning any kind of dinner one of the first things I ask myself is: do I need to roast onions or caramelize onions? If the answer is no to either question, then I'm a pretty bummed cook for the day. The smooth subtle taste of garlic sets this dish off...but the use of herb infused half and half instead of mayo or sour cream lightens up the dish. I like when my mashed potato melts in my mouth like cotton candy, albeit kinda heavy cotton candy, but cotton candy nonetheless...

Oh you know where this works well?  Don't laugh, but I smear mashed potatoes on my burgers. UGH! I know!!!  I plot some on the top bun, press just a pinch, and enjoy!  Some day soon I'm going to feature a bunch of burger recipes and I'll have to gross you out with one with mashed potato mushed in one. Mashed Sweet Potato works great in a turkey burger, too...OMG, now I'm getting off topic.

Garlic Mash...I think of done extolling it virtues, but I'm not done eating it...I have some leftover from dinner this evening that I just might tear into!

LET'S GET COOKING!

Extraordinary Entree: Cornbread Shepard's Pie

Ingredients

Beef Filling:


1 tablespoon olive oil 


1 small onion, chopped and caramelized


1 1/2 pounds ground beef 

2 cups cooked mixed vegetables (peas, diced carrots and corn)
2 tablespoons tomato paste
2 tablespoons water


Kosher salt and freshly ground black pepper

Mashed Potatoes:


5 russet potatoes, peeled and quartered
1 small head roasted garlic


1/2 cups half and half 

1/2 cup butter

Kosher salt and freshly ground black pepper

Cornbread Crust:
1 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup white sugar
1/2 tablespoon baking powder
2 cup half and half
1/4 cup olive oil
1/3 cup grated Parmesan cheese
2 eggs, lightly beaten


Directions

Filling:
Caramelize the onions for 30 minutes.

When the onion is soft add the ground beef, breaking it apart with a wooden spoon and brown.

When meat is just about cooked through stir in tomato paste and water (to thin out the tomato paste).

Stir in mixed vegetables until combined.  Don't worry if the vegetables are not cooked through because the baking process will cook the veggies through.  Season the beef throughout cooking.

Garlic Mashed Potato:  

Preheat oven to 350 degrees F (175 degrees C). 

Cut the top 1/4 inch of the garlic head to expose the garlic cloves.  Drizzle the exposed head with olive oil and sprinkle with a dash of salt. Wrap in aluminum foil. Bake in preheated oven for 45 minutes. 

Bring a large pot of salted water to a boil. Add potatoes, and cook until fork tender, about 25 minutes.  Drain, cool the potatoes. Using a potato masher, mash the potato and stir in butter, milk, salt and pepper. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

Cornbread Crust: 

In a large bowl, stir together flour, cornmeal, sugar and baking powder.  Make a well in the center of the dry ingredients. Add the half and half, oil, and eggs. Fold in the cheese; stir to combine.

Shepard's Pie:

Lightly grease a 13 X 9 glass baking dish with olive oil flavored nonstick cooking spray.

Spoon the garlic mashed potato onto the bottom of the glass baking dish, spreading it evenly with a wooden spoon or rubber spatula.

Add the meat filling, spreading that evenly over the garlic mashed potato.

Pour the cornbread batter evenly over the meat layer.

Bake in the preheated oven for about 20-30 minutes until the cornbread is cooked through and golden on top.

Sensational Sides: Garlic Mashed Potato

Ingredients

1 head of garlic
1 Tbsp olive oil
1/4 teaspoon salt

2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
1 teaspoon salt
1 cup half and half, infused with onion, bay leaf and thyme
4 Tbsp butter

Directions

Preheat the oven to 400°F. Remove the outer layer of papery skin of the whole garlic head, leaving the cloves intact.  Expose the tops of the garlic cloves by cutting off the top 1/4-inch to 1/2-inch of the garlic cloves.  Drizzle olive oil over the exposed garlic heads, lightly salt.  Lay three sprigs of thyme over the salted tops, and wrap lightly in aluminum foil. Roast in the oven for 40 minutes.  Remove from the oven and let cool.  

While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1 teaspoon salt, cover with water. Bring the pot to a boil, then reduce to a simmer.  Simmer until tender fork tender, about 15 minutes.

In a small sauce pan gently heat the butter, half and half, 1/4 rough chopped onion, 1 bay leaf, and 1 sprig of thyme (on the stem).  When heated through, strain the half and half, discard the onion and herbs, and set aside.

Drain the potatoes, reduce heat to low, and place back on the heat. Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher.

Slowly add the butter-herb infused half and half with the potatoes until it is the consistency you want.

Do not over-beat or they mashed potatoes will become gummy.

Add salt to taste. Adjust seasoning as necessary.

Stews and Soups: Loaded Baked Potato Soup

Ingredients
12 thick slices bacon, chopped

2 yellow onions, diced
4 cloves garlic, diced
2 ribs celery, diced
4 spigs thyme, chopped
2 bay leaves
Salt to taste
4 medium potatoes, scrubbed and diced
3 cups of vegetable stock
1/3 cup unsalted butter
1/3 cup all-purpose flour
7 cups half and half
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon ground black pepper

Directions
Heat a large pot over medium heat.  Place bacon in a large, deep skillet. Cook over medium heat until browned. Leave bacon fat in the pot. Crumble, and set aside.

In a blender, combine 1 onion, 2 cloves of garlic, and 1 celery stalk to make a smooth paste. Set aside.

Add the paste, and saute over medium low heat, about 10 minutes.

Add 1/2 the potato, 2 sprigs of thyme, 1 bay leaf, and salt. Saute until tender and fragrant, about 10 minutes.

Stir in the vegetable stock, bring to a boil, and simmer uncovered until the potatoes are fork tender, about 20 minutes.

In a small pot add the butter and flour and cook on very low heat until pasty and blonde, about 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the larger stock pot. Simmer for a few minutes until the broth is thickened.

Roughly chop 1 onion, 2 cloves of garlic, and 1 celery stalk.  In another small pot combine the roughly chopped veggies, 1 bay leaf, and 2 sprigs of thyme (on the stem).  Do not allow half and half to bubble over. Strain the veggies and herbs out of the half and half, and pour the seasoned half and half into the larger pot.

Taste for salt and pepper. Adjust seasoning as necessary.

Finish with crumbled bacon, green onion, and grated cheddar cheese.