Fondant style potatoes traditionally means cutting potatoes into cylinders and then cooking them in broth to make them meltingly tender. I find trimming them to be a bit wasteful so I just slice off the barest ends of a bunch of Yukon gold potatoes and nestle them in a skillet with broth and butter and oil and cook them low and slow.
2 lbs smallish Yukon gold potatoes
2 tablespoons butter, softened
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon fresh rosemary, chopped
1 teaspoon kosher salt
2-3 cups chicken stock or broth
Trim the potatoes of any eyes or damaged areas and, for those you don’t trim, cut off the ends. Wash well in cold water and drain.
Stir together the softened butter, olive oil, garlic and rosemary. Toss the potatoes with the mixture. Arrange the potatoes in one layer in a 10-inch skillet. Pour in enough stock or broth to come up halfway of the potatoes and bring to a boil over high heat. Reduce the heat to low, cover the pan but leave the lid a tad ajar, and simmer until the potatoes are tender when pierced with a fork, about 20-30 minutes. The liquid should still halfway surround the potatoes; if it doesn’t, keep adding more broth or water until it does.
Once tender, press gently on each potato until they crack open. Return the pan to medium-high heat and boil, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes. Gently turn the potatoes and brown the other side, another 5 minutes or so.
Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter. Serve immediately.
One of the best things about getting off the highway is finding great food on the road less travelled. In fact, some of the tastiest boudin, barbecued brisket and fried chicken I’ve eaten has come from gas stations across the South.
One of things I’ve found in Mississippi gas stations (and some local fairs like the Okatoma Festival), are potato logs. These are large wedges of baked potato, dredged in seasoned flour and deep fried. You basically get the creamy interior of a baked potato plus the crunchy skin and coating of the best French fry. All in all, they make a really awesome appetizer or side dish.
I tried several versions at home and found I like best Creole Seasoning in the flour (1 teaspoon seasoning per 1/4 cup flour – each large potato cut into 5 wedges used about 1/2 cup flour). I also found that you only need a double dip of flour (toss in flour, dredge in an egg beaten with some oil, and then dredge through the flour again). I found using breadcrumbs was unnecessary and actually a little heavy.
I used peanut oil as that is my go-to deep fry oil but you can use your choice. I fried them after I brought the oil to 325 degrees F in a cast iron skillet. Fry for about 3 minutes per side or until the crust is golden brown. After removal from the heat, drain on a brown paper bag. Salt generously.
These are delicious as they are but, if you like them with a dipping sauce, I enjoyed them with ranch dressing with a little sriracha mixed in. They had a lovely kick.
Michelle has some frozen corn in the freezer that we wanted to use up before this year’s crop is harvested. We made up a huge batch of Cuban Style Black Beans and used three cups of the beans and a half a bell pepper along with the corn for this light and healthy summery salad.
If you have fresh cilantro, add a tablespoon of chopped leaves to the corn and beans and omit the dried.
Corn and Black Bean Salad
juice of 1 lime, about 1/4 cup
2 tablespoon vegetable oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried cilantro leaves
2 cups corn cut off the cob (1 10 ounce package frozen corn kernels)
3 cups black beans (2 15 ounce cans)
1 bell pepper, diced
optional, 1 jalapeño pepper, seeded and minced
Whisk together the lime juice, oil, sugar, salt, pepper and cilantro in a large bowl. Add in the corn, black beans and bell pepper. Gently stir together to mix. Add the jalapeño pepper, if using. Taste for seasonings and then refrigerate for at least one hour for the flavors to come together.
Michelle has a Crock Pot Express Crock Multi-Cooker (like an Instant Pot). It is a pressure cooker, slow cooker, rice cooker, yogurt maker, and also steams, browns, sautés and tutors high school students in calculus. We used it most recently to speed up the process of making applesauce.
As anyone knows who has stood over a skillet, stirring and mashing apples, this handy little device saved a lot of time and effort and we had great tasting applesauce to show for it. Use any combination of apples – I prefer the tartness of Granny Smith but adding red apples to the mix means less added sugar later.
Speedy Apple Sauce
4 Granny Smith apples or tart green apples
2 Gala/Honeycrisp or other sweet, crisp red apples
3/4 cup water
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
1 tablespoon brown sugar
1/4 teaspoon kosher salt
Peel, core and cut the apples into 8-12 slices. Place in the electric pressure cooker. Sprinkle over the cinnamon and toss to coat. Mix together the water and lemon juice and pour over the apples. Stir to combine.
Put on the lid and cook on high for 8 minutes. Release the pressure safely. Mash the mixture together and, if it is too watery, use the browning function to cook a bit of the liquid off. Add seasoning and taste. Depending on the tartness of the apples, you may need to add more cinnamon in addition to the brown sugar and pinch of salt. Stir well to combine.
Serve hot or cold. Store any uneaten portion in the refrigerator in an airtight container.
I know, I know, another post on vegetables. You think I had turned 50 years old and finally realized I needed to eat (a little) better.
I don’t know about you but I grew up eating limp and soggy boiled broccoli, tossed with butter mask the funky flavor. I graduated to steaming it but would still sometimes overcook it to a sulfuric tasting mess if I got distracted putting the rest of the meal together.
These days, I’ve found that roasting in the oven gives me more leeway before overcooking as it browns before overcooking, so your nose knows. Additionally, the roasting gives it a sweeter, almost nutty flavor.
Tossed with a little garlic and lemon and you have a very tasty side dish!
Lemon Garlic Roasted Broccoli
2 medium heads of broccoli
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon coarse salt
1/2 teaspoon black pepper
Zest of half a lemon
1 1/2 tablespoons lemon juice
2 tablespoons butter, melted
Preheat oven to 375 degrees F.
Cut broccoli into florets and pile onto a rimmed baking sheet.
Drizzle with olive oil and sprinkle with garlic, salt and pepper. Use your fingers to toss, then spread out over tray in a single layer.
Bake for about 20 minutes until the tips of the florets are slightly browned. The broccoli should be tender crisp and cooked through.
Remove from the oven and immediately drizzle over the lemon juice and butter. Toss to combine. Scatter lemon zest over and serve.
I was grilling up some St. Louis style ribs and needed a side dish. I first considered baked beans but no joy in my pantry. I then thought of another style of beans I could make instead – Cowboy Beans.
I didn’t have any dried pinto beans in the house, so I modified my recipe for Frijoles Charros (AKA Cowboy Beans) to use what I had in the pantry – canned pinto beans and tomatoes, dried herbs and some leftover ham. This is a terrific change to the usual baked beans – a little spicy with the onion, tomato and ham giving the broth depth. They go really well with ribs or carne asada.
Easy Cowboy Beans
2 slices of ham, diced
1 small onion, diced
2 cloves garlic, minced
1 can diced tomatoes, drained
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 teaspoon chipotle powder, depending on preferred heat level
1 teaspoon dried cilantro
1 can pinto beans, drained and rinsed (don’t throw out the can)
Preheat the oven to 350 degrees F.
In a medium skillet over medium heat, fry up the ham. Once cooked, add 1 tablespoon olive oil to the saucepan and sauté the onions for 5 to 10 minutes or until softened and golden. Stir in the minced garlic and cook until fragrant about 3 minutes. Pour in the tomatoes and cook until they start to break down, about 3 minutes. Sprinkle on the seasonings and stir until combined and fragrant. Add in the beans and fill the bean can with water and stir that in, too.
Transfer to an oven safe casserole. Cook uncovered in a 350 degree F oven for an hour or until some of the liquid has been absorbed. I like mine to be a bit soupy but, if you want less liquid, stir and cook 15 minutes more.
Taste for seasonings and serve.
I take any leftovers and put them in the blender to make a bean puree that I then use as a replacement for refried beans with quesadillas or fajitas (or sometimes just eat with tortillas or chips as a dip).
I spent the afternoon at the Fairgrounds Race Course New Orleans, where my quasi cousin, Nancy, had a horse racing. Here is a picture of He’s Dann Good (number 6) going full out but too far back to be in the money.
Unfortunately, none of my horses won, placed or showed. As it was a bit windy, I went home needing to warm up with some comfort food. For me, that means lots of melty cheese. I made a stovetop version of mac & cheese that is very creamy and delicious.
I recommend going to the deli section of your grocery store to get a block of white American cheese. It gives the perfect texture to the dish. For the rest of the cheese, I went with Gouda to bring it up to a pound of cheese but cheddar is equally delicious.
For me, this is a main course that serves three to four. If you’re using this as a side dish, you can serve at least six.
Stovetop Mac & Cheese
2 large eggs
1 12 ounce can evaporated milk
1/4 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/2 lb elbow macaroni
4 tablespoons butter
10 ounce block American cheese, grated
6 ounces Gouda or sharp cheddar, grated
Whisk together in a small bowl the eggs, 1 cup milk, hot sauce, salt, black pepper and mustard mix. Set side.
In a large pot, place 2 quarts of water and bring to a boil. Add in the elbow macaroni and a generous pinch of salt and cook until tender but still firm, about 9 minutes. Drain and return to the pot.
Toss the butter in the pot with the macaroni and melt over low heat. Add the egg mixture and stir constantly for 3 minutes or until it has thickened slightly.
By the handfuls, add 3/4’s of the cheese and stir until melted, about 5 minutes. Add the remaining milk and cheese and cook, stirring constantly for 5 to 10 minutes. Mac and Cheese should be smooth and creamy.
Reheat over the gentle heat of a double boiler.
Update – I made this with half American and half Provolone cheese and it was awesome! 12/28/2018