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Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts

Friday, October 24, 2014

Asparagus and Potato Soup

As we near the end of October, the days are getting cooler and a warm bowl of soup is most welcome on these chilly nights.  With just 7 more soups to go during our 5th Annual October Soup Month, we have a great recipe for you today.

For day 24 of Soup Month 2014 we made a creamy Asparagus and Potato Soup that makes a great meatless meal or a delicious side dish in place of a vegetable or potato dish.  We served this soup with a simple baked chicken and it made the perfect side dish.

This hearty soup got rave reviews from the family and even our picky eater gave it a thumbs up.  Using the two varieties of potatoes gave this soup a nice texture and the tender asparagus was delicious.  The addition of a sharp white cheddar cheese gives the soup a smooth cheesy texture with just a hint of that sharp cheese flavor.  As a final touch we dusted a bit of smoked paprika on top and the light smoky flavor combined well with the soup.  This soup was easy to make and was ready to serve in about 20 minutes, so it's ideal for a weeknight meal.  Enjoy!!

1/2 cup  Minced White Onion
1 TB  Canola Oil
2 TB  Flour
1-1/4 lbs  Asparagus Spears, hard ends cut off, cut into 1-inch pieces
2 cups  Milk
2 cups  Chicken Broth
3 medium  Red Potatoes, peeled and cut into 1/2-inch pieces
3 medium  Yukon Gold Potatoes, peeled and cut into 1/2-inch cubes
1/2 tsp  Salt
1/8 tsp  Cayenne Pepper
3/4 cup  Shredded Extra Sharp White Cheddar Cheese
Smoked Paprika for Garnish, optional

In a large soup pot coon the onion in canola oil until softened.  Sprinkle the flour over the onion and stir to coat.  Add the asparagus, milk, broth, potatoes, salt and cayenne pepper and stir.

Cook until the broth comes to a low boil, then reduce the heat to medium-low.  Simmer, covered, for about 12 minutes or until the vegetables are just tender, stirring occasionally.  Add the cheese and stir until melted.  Ladle into soup bowls and garnish with smoked paprika, if desired.  Makes about 6 main course servings.

Wednesday, October 15, 2014

Irish Cream of Potato Soup with Bacon and Chives

For day 15 of Soup Month 2014 we made what could be the best Cream of Potato Soup I've ever tasted.  This delicious soup comes from an old collection of Irish recipes and even though the original recipe is over 70 years old, after tasting the soup I wouldn't change a thing.  Not only is this soup delicious, it is elegant enough to be served at your Thanksgiving or Christmas dinner.  It's that good!

Some potato soups come across as think and heavy, but this soup is light, creamy and luxurious.  A light sprinkle of chives and cooked bacon are the perfect finishing touches.  We served the soup as a side dish with grilled New York strip steaks and it was an excellent change from the usual baked potato.  Enjoy!!

1/4 cup  Salted Butter
1 large  Yellow Onion, chopped
1-1/2 lbs (about 6) Potatoes, peeled and chopped
3-1/2 cups  Chicken Stock
3-1/2 cups  Milk
1-1/4 cup  Half and Half
1/2 lb  Bacon, chopped and cooked
1 tsp  Salt
1/2 tsp  Ground Black Pepper
1/8 tsp  White Pepper

Melt the butter in a large saucepan and fry the onion until softened, but not browned.  Add the potatoes, stock, and milk, and season with salt and pepper.  Bring to a boil, then reduce the heat and simmer for 40 minutes, stirring occasionally to prevent the potatoes from sticking.

Puree the soup using an immersion blender, or use a stand blender, until the soup is completely smooth.  Taste and adjust the seasoning, if needed, and stir in the half and half.  Bring the soup just to a boil then remove from the heat.  Ladle into soup bowls and garnish with chives and the cooked bacon.  Serves about 8.

Wednesday, January 29, 2014

Brats with Mustard Potatoes and Candied Red Cabbage

Wow, it's been a busy and cold month to start off this new year.  For those of us living in Florida, with temperatures down into the 20's and 30's, we can't wait for the spring thaw.  I miss grilling, and sitting outside on the patio, and just seeing the sun at this point!  Come on Spring, we're ready any time. :-)

This past weekend we took a quick trip to one of our favorite Florida spots, St Augustine Beach.  It did actually warm up to the middle 60's and we even got a full day of sunshine, so we were very happy with the weather and for the much needed getaway.

On our return trip we stopped at a roadside farmers market and found lots of fresh goodies, including red and green cabbage that had just been harvested from the farm next door.  I never even knew cabbage grew in Florida so I was kind of excited.  Other local crops included grape tomatoes, tiny yellow tomatoes, fresh carrots and kale and even Brussels sprouts still on the stalk, which was really cool.

So we brought home a bushel of farm fresh veggies and it was time to make something yummy.  The red cabbage was the first thing on my mind and I knew what I wanted to make.  A totally German meal of red cabbage, candied with a bit of brown sugar and red wine, gold potatoes with a mustard vinaigrette and some German brats.  This is a great meal to serve family style for guests and I guarantee you won't have many leftovers.  If you do have leftovers, they are even better the next day. This is comfort food at its best.

There are 3 components to this meal, the braised cabbage, the mustard potatoes and the brats, so depending how much space you have on your stove, you can prepare this meal a couple different ways.  I simmered the brats in a few cups of water and then kept them warm until ready to serve, but if you have access to a grill, that would make this dish even easier.

8 - 10 Brats - cooked to your liking and ready to serve

Braised Red Cabbage
4  Strips of Bacon, diced
1 large  Yellow Onion, peeled and sliced
2 lbs  Red Cabbage, cored and sliced
3 TB  Brown Sugar
1/2 cup  Chicken Stock
1/2 cup  Dry Red Wine

Heat a large skillet over medium heat, add the bacon and cook until softened but not crispy.  Add the onion and saute until tender, about 6 minutes.

Add the cabbage, brown sugar, stock and wine and stir.  Cover and cook over medium heat until the cabbage softens, about 5 minutes.  Remove the lid and cook until the liquid reduces slightly, about 10 minutes, stirring occasionally.  Try not to overcook the cabbage, it should be just tender when served.

Mustard Potatoes
2 lbs  Yukon Gold Potatoes
1/4 cup  Red Wine Vinegar
1/4 cup  Whole Grain Mustard
1/4 cup  Dijon Mustard
3/4 cup  Olive Oil
1/2 tsp  Kosher Salt
1/4 tsp  Ground Black Pepper
2 TB  Olive Oil
1/2 tsp  Dried Thyme

In a large pot boil the whole potatoes in salted water and cook until tender, about 30 minutes.  Drain the potatoes and cool for 15 minutes or until cool enough to handle.  Peel off the skin and cut the potatoes into 2-inch chunks.  Set aside.

In a small bowl combine the vinegar and both mustards, salt and pepper.  Whisk to combine and set aside.

In a large skillet, heat 2 tablespoons olive oil over medium-high heat.  Add the potatoes and thyme to the skillet and season lightly with salt and pepper.  Cook for about 8 minutes, turning several times, until the potatoes are golden and crispy on the edges.

When potatoes are golden, remove the pan from the heat and drizzle the potatoes with a 1/2 cup of the vinaigrette and stir gently to coat.  Serve the remaining vinaigrette at the table so each person can add more as desired.

Plating the Meal 

Place the red cabbage onto a platter, line the edges with the mustard potatoes and place the brats down the center with a little extra cabbage over the brats.  Serve immediately with the extra vinaigrette.  Serves about 8 people.  Enjoy!!

It's Almost Spring!!

Tuesday, October 1, 2013

Creamy Italian Sausage and Potato Soup

Welcome to Soup Month 2013

Today begins an exciting month for our family, because October 1st marks is the start of our 4th annual Soup Month.  For the entire month of October, each day we will bring you a new soup, stew, chili, or chowder recipe, and there will be something for everyone.  My kids take part in the fun, too, by helping choose the types of soups they want to try, especially a few "Halloween" recipes that you won't want to miss.

We've got quite a variety of soups in store for you including hearty, vegetable packed chowders, creamy and elegant soups for your upcoming holiday dinners, and healthy high-fiber bean soups. It's going to be an excited month and I hope you visit each day to check out the new recipes. 

For our first day of Soup Month 2013, we start with a creamy Italian sausage soup.  Even though weeknights can be crazy busy for many families, it's still possible to get a warm bowl of soup on the table in a short amount of time.

This hearty Italian Sausage and Potato Soup makes a great one-pot meal on a cold winter night, and it only requires a few ingredients.  The Italian sausage (choose from mild or hot, depending on your preference), is cut into bite-sized pieces and then browned along with onions, garlic and potatoes, and the flavored broth adds most of the seasonings needed. The College Inn broth is something I really enjoy using.  With a mild white wine and herb base, this broth gives the soup a great depth of flavor without a very long cooking time.  From there, the only thing left to do is adjust the salt and pepper according to your taste.  Super easy and convenient.

The soup is finished with a bit of heavy cream, to add a rich flavor to the broth, and a generous amount of fresh spinach.  For a little extra thickness, I pureed some of the cooked potatoes and it really added a nice texture to the soup.

If you prefer some extra spice in your soup, add a sprinkle of red pepper flakes to the finished soup and Enjoy!!

2 tsp  Olive Oil
5  Italian Sausage Links, mild or hot, cut into 1-inch pieces
1 small  Yellow Onion, finely chopped
1 TB  Minced Garlic
6 medium  Potatoes, peeled and cut into 3/4-inch chunks
32 oz  College Inn White Wine and Herb Broth
6 oz  Fresh Spinach, stems removed
1/2 cup  Heavy Cream
Kosher Salt and Freshly Ground Black Pepper, to taste
Crushed Red Pepper Flakes, for garnish

In a large soup pot, heat olive oil over medium heat.  Add the sausage and cook until browned, about 8 minutes.

Add the onion and garlic to the pan and cook for 5 minutes, stirring to brown the vegetables.

Add the potatoes and broth to the pot and bring the mixture to a boil.  Reduce heat to medium-low and simmer about 20 minutes or until the potatoes are just tender.

Remove 1-1/2 cups of potatoes from the pot, along with about 1 cup of broth.  Puree this mixture and set aside.

Add the spinach and cream to the pot and stir to combine.  Once the spinach has cooked down and wilted, add the pureed potatoes back to the pot and stir.  Season with salt and pepper to taste then cook 5 minutes longer over medium-low heat.

Ladle into soup bowls and garnish with a sprinkle of crushed red pepper flakes, if desired.

Wednesday, September 11, 2013

Red Potato Salad

On a hot summer night, nothing tastes better with a grilled steak dinner than a cool and creamy Red Potato Salad.  This recipe is one of my favorites and is a great go-to recipe for weekend barbecues.

We combined the cooked potatoes with bacon, chopped hard-boiled eggs and grated cheese, and added cool cucumbers and radishes for some bright summer flavor and color.  The Green Goddess Dressing, which is made with lots of fresh herbs, adds a nice creamy coating to the salad, but if you don't have time to prepare the dressing, you can also use bottled Caesar dressing, or any of your favorite creamy dressings that you have on hand would work fine.

3 lbs Red Potatoes, washed and rinsed
1/2 lb thick cut Bacon, diced in small pieces
1  medium Cucumber, peeled, sliced in half lengthwise, seeds removed and then diced
6-8  Radishes, thinly sliced
6  Hard-Boiled Eggs, cooled and coarsely chopped
1/4 cup grated Parmesan and Romano Cheese
1 tsp  Salt
1/2 tsp  Black Pepper
Green Goddess Dressing - click here for recipe, or use your favorite bottled dressing
Fresh Chives, chopped, for garnish
Diced Pimiento for garnish

Cut red potatoes into 1-inch cubes and place in a large pot.  cover the potatoes with water and boil gently until just tender, but not fully cooked. Drain and cool completely. While potatoes cool, cook bacon and then set it aside to cool.

To assemble the salad: Place potatoes in a large bowl and add bacon, cucumbers, radishes, eggs, cheese, salt and pepper. Pour the Green Goddess Dressing over the salad, adding about a 3/4 cup to start, then gently blend the salad with a spatula. You can add more dressing, if needed, to suit your own taste. Chill for at least 1 hour before serving.  Sprinkle with chopped fresh chives and diced pimiento before serving.

Wednesday, August 28, 2013

Potatoes Gratin with Creamy Toscano Cheese

The inspiration for this rich and creamy Potato Gratin came from an episode of Jacques Pepin.  Although he did not use cheese in his recipe, instead relying on the milk and cream as a base, he did mention that he sometimes added Gruyere cheese to the creamy sauce, so we included cheese in ours.

Since we did not have Gruyere on hand, we decided to try a Creamy Toscano Cheese we recently picked up at Trader Joe's.  This cheese is similar to an aged Parmesan, but the cheese has been soaked in Syrah wine and is absolutely incredible.  With such a bold flavor, I knew this cheese would be the perfect addition to the creamy gratin.

These potatoes do take a little extra time to prepare, and the 20 minutes of resting time after baking is very important to let the sauce pull together and thicken.  Other than the extra time involved, this is a very simple side dish and with the golden brown crust on the top, you are sure to get rave reviews. 

Serve with a grilled New York Strip steak and a glass of hearty red wine such as the NV Marietta Cellars Old Vine Red Lot 58  or if you are a Cabernet fan, try the 2008 Hendry HRW Cabernet Sauvignon.  Enjoy!!

2 lbs  Potatoes  (Yukon Gold potatoes work great as they will not crumble as easily)
2-1/2 cups  Milk
1 TB  Minced Garlic
1-1/2 tsp  Kosher Salt
1 tsp  Ground Black Pepper
6 oz  Creamy Toscano Cheese  (or substitute Gruyere, Parmesan, Gouda or even Monterey Jack)
1 cup  Heavy Cream

Preheat oven to 350 degrees.

Peel the potatoes and slice into 1/4-inch rounds.  Do not rinse the potatoes as the starch will help the sauce thicken.

In a large saucepan combine the potatoes, milk, garlic, salt and pepper and bring the mixture to a low boil, stirring gently to separate the slices and prevent the milk from scorching.  The sauce will begin to thicken as it boils.

Pour the mixture into a large gratin dish, crumble the cheese over the potatoes, then drizzle the cream over the top.  Place the dish on a baking sheet and bake for about 45 minutes or until golden and bubbly on top.  (Test the potatoes with a fork to make sure they are fully cooked.) 

Let the potatoes rest for about 20 minutes before serving.  This will allow the sauce to cool slightly and thicken.

Wednesday, February 6, 2013

Roquefort Red Potatoes

These yummy potatoes are made with one of my husband's favorite cheeses.  Roquefort cheese is a slightly salty type of blue cheese made from sheep's milk, and the flavor combines well with many dishes.  A few appetizers like Roquefort Deviled Eggs or Stuffed Olives really highlight the tanginess of the cheese, and it would also works nicely in a ham, mushroom and onion quiche.

Roquefort also goes well with beef, in the form of Roquefort Burgers, or for tonight with a simple grilled steak.  Using red potatoes and adding a drizzle of creamy buttermilk and some crumbled Roquefort cheese on top, these potatoes are super easy to prepare and actually look quite elegant when served with a beautiful New York Strip steak.  Enjoy!!

8  Medium Red Potatoes, scrubbed and sliced in half
1/3 cup  Lowfat Buttermilk
2 oz  Roquefort Cheese, crumbled  (or substitute Blue cheese)
Salt and Black Pepper to Taste

In a large pot, add 3 quarts of water, 1 tablespoon salt and the red potatoes.  Bring the potatoes to a boil and cook until the potatoes are fork tender.

Use a slotted spoon to transfer the potatoes to a baking dish, sprinkle with salt and pepper, then drizzle the buttermilk over the potatoes.  Add the crumbled Roquefort cheese evenly over the potatoes then bake for 15 minutes at 425 degrees or until the cheese is melted and the potatoes are slightly browned on the edges.

Saturday, November 12, 2011

Orange & Brandy Sweet Potatoes

This is a great recipe from Emeril that is as beautiful to serve as it is tasty.  The potatoes are very easy to prepare and the orange shells add some Thanksgiving color to your dinner plates and makes the potatoes easy to serve.

3 pounds Sweet Potatoes, about 6-7 large 
4 Large Oranges
Cinnamon/Sugar Mix (3 TB Sugar mixed with 1 tsp Cinnamon)
1 stick Unsalted Butter
1/2 cup Brown Sugar
3 Eggs
3/4 cup Orange Juice
1/2 cup Heavy Cream
1/4 cup Brandy
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Salt

Preheat oven to 400. Place potatoes on a baking sheet and bake about 1 hour until tender. Remove from oven and let rest until cool enough to handle. 

Reduce oven temp to 350. Cut oranges in half and scoop out the pulp, to make a serving "cup". Sprinkle the orange shells with a dusting of cinnamon and sugar and set aside.

Peel the potatoes and put into a large bowl. Discard the skins and any tough, stringy fibers. Add the butter, and with an electric mixer, beat out the lumps. Add the sugar, eggs, orange juice, heavy cream, and brandy, and mix until smooth. Add the cinnamon, nutmeg, and salt, and mix well. Re-season to taste.

Spoon the sweet potato mixture into the orange cups, mounding and smoothing the top. Bake until puffed and slightly golden, about 20 minutes.  Makes 8 servings       

Friday, May 7, 2010

Oven Baked Potatoes

Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot longer once they come out of the oven, which is why restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.

If you prefer the potato skin crispy and seasoned, rub the potatoes with olive oil and coat them with kosher salt and coarse ground black pepper before roasting them on a baking sheet (turning once or twice). They don't take a noticeably longer time to cook, and the oil keeps the skin from getting too dry and papery, and it adds flavor that makes eating the skin even more tasty. 

For a very crispy skin, skip the olive oil and run warm water over the potatoes and quickly sprinkle with kosher salt. Bake as usual. Be sure to pierce the potatoes with a fork or knife several time before baking to keep the potatoes from spliting.

Bake at 425 degrees for about 45 minutes and add your favorite toppings..

Tasty Toppings for Your Potatoes

Other than the stand-by sour cream, grated cheese and butter, what can be added to a baked potato to make it a nutritious meal? Try these suggestions:

Chili Topping. You can use a can of prepared chili or make your own for this topper. If you want to make your own, brown lean ground beef with onions, mix in tomatoes, chili beans and some chili powder and let simmer while the potato is baking. Once the potato is ready, split it open and top it with the chili and slivers of cheese.

Taco Topping. Once again you will need to brown some ground beef, onion and add a package of taco seasoning. Once ready, top your potato with the beef mixture and add a dollop of sour cream and some shredded cheese.

Cheddar Bacon Topping. Mix together 1 cup of mayonnaise, ½ cup shredded cheddar cheese, and ¼ cup of cooked, crumbled bacon. This is a more traditional topping that is sure to please any diner.

Tuna Topped Potato. Slice four baked potatoes in half and scoop the pulp out of each side. Mix this in a bowl with about 1 cup of mayonnaise, a 6-ounce can of tuna, drained and rinsed, and 1 cup of sharp cheddar cheese, grated. Place the mixture back into the potato shells and bake for about 10 minutes.

Greek Topping. If you are looking for a quick and easy way to perk up your potato try this topper. Mix together some feta cheese, a dash of olive oil, sunflower seeds, and some kalamata or black olives and add it to your baked potato.

Also try:
Different flavors of salsa and add some black beans

Steamed broccoli and cheese, add a dash of Sriracha Sauce (in the oriental section) for an extra spicy taste

Mushrooms, sun-dried tomatoes and blue cheese

Plain yogurt, minced tarragon, thyme and marjoram