Duck Fat Potatoes

1 lb new potatoes, cut into quarters
• 3 cloves garlic, chopped
• Kosher salt
• 1/4 cup duck fat
• fresh rosemary, chopped

• Heat oven to 425F degrees.
• Place potatoes in a small pot and cover completely with generously salted water.
• Bring to boil and reduce to simmer.
• Cook the potatoes for 20 minutes, or until fork-tender.
• Drain the potatoes.
• When cool enough to handle, put the potatoes  on a small rimmed baking sheet or pan.
• Drizzle with duck fat and add rosemary and garlic to pan.
• Roast potatoes for 20 minutes. Flip them, then roast an additional 8 to 10 minutes.

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Scalloped Corn

Ingredients:scalloped corn
• 2 (15 ounce) cans creamed corn
• 1 (15 ounce) can sweet corn, drained
• 2 eggs
• 1 cup crushed saltine crackers
• 1/2 cup butter
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper

• Preheat oven to 350 degrees.
• Butter  the casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs.
• Pour mixture in into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper.
• Sprinkle crumb topping over the casserole.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

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Green Bean Casserole

Ingredients:green bean casserole
• 2 pounds green beans, rinsed, ends trimmed
• 6 slices bacon, diced
• 2 TB spoons butter
• 1 cup thinly sliced onion
• 3 cups water
• 1 TB spoon balsamic vinegar
• salt, pepper to taste
16 oz sour cream
• 1 (2.8-ounce) can French-fried onion rings

•  Set a Dutch oven over medium heat and add the butter.
• Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes.
• Add the onion and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes.
• Boil green beans  for 10 minutes and drain.
• Add balsamic vinegar to green beans and let them marinate for 10 minutes.
• Add the green beans, sour cream, salt, pepper, to the onion mixture.
• Stir well.
• Pour into a greased 1 1/2-quart baking dish.
• Bake for 20 minutes, then top the casserole with the onion rings and bake for 10 minutes longer.

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Candied Sweet Potatoes

IngredientsCandid sweet potatoes
• 2 pounds sweet potatoes, peeled and quartered
• 1/2 cup butter
• 1/4 cup brown sugar
• 1 1/2 cups miniature marshmallows, divided
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9 x 13 inch baking dish.
• Bring a large pot of water to a boil.
• Add potatoes and boil until slightly underdone, about 15 minutes.
• Drain, cool.
• In a large saucepan over medium heat, combine butter, brown sugar, 1 cup marshmallows, cinnamon and nutmeg.
• Cook, stirring occasionally, until marshmallows are melted.
• Stir potatoes into marshmallow sauce.
• While stirring mash about half of the potatoes, and break the others into bite-sized chunks.
• Transfer to prepared dish.
• Bake in preheated oven for 15 minutes.
• Remove from oven and cover top evenly with remaining marshmallows.
• Return to oven and bake until marshmallows are golden brown.

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Vegetable Goulash

Ingredients:Vegetable Goulash
2 lb eggplants, cubed
• 2 large onions, chopped
• 4 carrots, grated
• 2 (15-ounce) cans diced tomatoes
• 3 cloves garlic, minced
• 2 tablespoons Herbs de Provence
• 1 cup red wine
• 3 cups vegetable stock
• 2 tablespoons butter
• 5 tablespoons flour

• In a Dutch oven mix the eggplant, onions, carrots, diced tomatoes, garlic, Herbs de Provence, red wine and vegetable broth.
• Bring to boil, cover,  and let simmer for 1 hour.
• In a skillet make Raux. Melt butter, add flour and sauté for 3 minutes.
• Add flour to the goulash.
• Stir well.
• Simmer for 5 more minutes.
• Serve over egg noodles.


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Rosemary Parmesan Fries

Ingredients:Parmesan French Fries Site
• 4 large unpeeled russet potatoes, cut into 1/4-inch strips
• 1/4 cup olive oil
• 1/2 teaspoon ground dried thyme
•  1/2 teaspoon salt
1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh rosemary

• Preheat an oven to 425 degrees F.
• Place the potatoes in a mixing bowl and drizzle with olive oil.
• Season with garlic, thyme, and 1/4 teaspoon seasoned salt.
• Toss until evenly coated.
• Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer.
• Save the remaining oil in the bowl.
• Bake in the preheated oven 30 minutes, flipping the fries halfway through baking.
• Return the fries to the bowl with the olive oil, sprinkle with Parmesan cheese and rosemary.
• Toss to coat, then spread again onto the baking sheet.
• Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes.

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Norwegian Roasted Potatoes

Ingredients:Norwegian roasted potatoes
• 4 TB spoons  butter, melted
• 4 TB spoons oil
2 lbs. potatoes, cut into thin slices
• Salt, pepper

• Preheat the oven to 360 degrees Fahrenheit
• Grease the bottom of a fireproof dish with butter.
• Place the potatoes in layers, overlapping in a roofing tile pattern.
• Brush each layer with the mixture of butter and oil.
• Sprinkle with salt and pepper.
• Bake in the oven for about  25 minutes until the potatoes are tender and the top is golden.

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Potato Pancakes – Placki Ziemniaczane – Latkes

Ingredients:POTATO pancakes
• 4 medium sized potatoes, grated
• 1 egg
• 3 TB spoons flour
• salt, pepper
• oil for frying

• Mix potatoes, egg, flour, salt, and pepper.
• Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat.
• Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes.
• Fry, turning once, until golden brown. (Approximately 3 minutes per side).
• Transfer to paper towel lined plates to drain.
• Repeat until all potato mixture is used.

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Basic Brussels Sprouts

Ingredients:Basic Brussels Sprouts
• 1 lb Brussels sprouts, rinsed
• 1/2 cup water
• 1/4 teaspoon kosher salt
• 1 TB spoon butter

• Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves.
• Cut each Brussels sprout in half from top to bottom.
• Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover.
• Place over high heat and cook for 5 minutes or until tender.
• Remove.
• Melt butter in the skillet.
• Return Brussels sprouts to the pot.
• Saute for 30-45 seconds.
• Remove and serve immediately.

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Bok Choy with Garlic

• 2 TB spoons olive oil
• 3 cloves garlic, minced
• 1 TB spoon fresh ginger, minced
• 8 cups fresh bok choy, chopped
• 2 TB spoons reduced-sodium soy sauce

• Heat oil in a large skillet over medium heat.
• Add garlic and ginger.
• Cook for 1 minute.
• Add bok choy and soy sauce.
• Cook for 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.

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