Mashed Sweet Potatoes

I was going to offer a loose apology. “Sorry, guys, for all of the potatoes, eggs and utter randomness of recipes I post.  To be honest, I am a Flexitarian.  For those who are puzzled, a Flexitarian is someone who eats everything but prefers not to eat meat. 

My favorite restaurant is a Southern Meat & 3.  For those of who you have no idea what that is, a Meat & 3 is a restaurant in which the customer picks one meat from a daily selection of 4 – 6 choices (such as fried chicken, country ham, beef, country-fried steak, meatloaf) and three side dishes from a list that may include up to a dozen options. 

By ordering a plate with sides only, you may think that I’m choosing to eat a healthy vegetable plate, but that couldn’t be further from the truth.  As typical sides are macaroni and cheese, broccoli casserole, potatoes, fried okra, fried squash and creamed corn, I use the definition passed down from true Southerners.....A Meat & 3 is a meat and three starches. 

Though meat usually doesn't end up on my plate, I rarely eat a meal without my favorite starch; sweet potatoes.  I'm not one of those people who need falling leaves and temperatures to indulge in a great sweet potato dish.

Ingredients:
§     4 tablespoons unsalted butter

§     2 teaspoons kosher salt

§     2T chicken or vegetable broth (or water)

§     3 lbs sweet potatoes, peeled and cut into 1/2 inch cubes (4 –5 large sweet potatoes)

§     1/2 cup firmly packed brown sugar

§     1/2 cup heavy cream or half and half

§     1 orange, juice and zest

§     1 teaspoon cinnamon

§     1/2 teaspoon freshly ground nutmeg

Optional:

§     Mini marshmallows

Directions:

Melt butter over medium heat.   

Add sweet potatoes and salt, cover and cook until potatoes are softened (approximately 10 minutes).  Add a small amount of broth or water if needed. 

Once the potatoes are soft, add brown sugar, heavy cream, 1 teaspoon orange zest, the juice from one orange, cinnamon and nutmeg.

Mash with potato masher or electric mixer. 

Transfer to baking dish.  If you are preparing these in advance, this would be a good time to stop as the potatoes can be reheated in a 350 degree oven for 20 – 30 minutes until heated through. 

Before serving, sprinkle with mini marshmallows and place under the broiler until marshmallows are lightly brown.  Do not leave the broiler as this will happen very quickly. 

For a printer friendly copy of this recipe, go to  Mashed Sweet Potatoes. Enjoy!

Breakfast Pizza

While considering which recipe to post this month, I sifted through the menus I’ve prepared over the past year.  I soon realized that we have been on a huge breakfast-for-dinner kick this winter.  While I’d like to tell you it was triggered by respectable inclinations such as the fact that eggs and cheese served with whatever vegetables I can scrounge up from the fridge for dinner is budget-minded, high in protein, fairly balanced and wholesome, the truth is that it’s been mostly about laziness.
 

Most of my breakfast meals can be conceived and prepared within 15 minutes of hearing the first “What’s for dinner?”  This Breakfast Pizza would be welcomed at any breakfast or dinner table.

Ingredients:
§     1 package refrigerated Crescent Rolls
§     2 cups shredded Cheddar cheese, divided
§     1 cup red and/or yellow peppers, chopped
§     1 medium onion, chopped
§     1 cup additional pizza toppings…see below (optional)
§     2 large potatoes, peeled and shredded or 1 1/2 cups frozen hash brown potatoes, thawed
§     6 eggs, beaten with 2 tablespoons of water
§     Salt and pepper to taste
§     Parmesan Cheese (optional)
Note:
§     Suggested pizza toppings…cooked sausage, mushrooms, spinach, tomatoes, goat cheese

Directions:

Preheat oven to 400 degrees.

Line a cookie sheet with Silpat or parchment paper

Unroll crescent roll dough and press to line the bottom of the cookie sheet.  Firmly press perforations to seal.

Sprinkle with 1 1/2 cups of Cheddar Cheese, chopped peppers, onions, whichever additional toppings you like and shredded potatoes. 

Beat eggs with a few tablespoons of water. Add salt and pepper and pour over the crust.
 

Bake at 400 degrees for 25-30 minutes. Remove from oven and sprinkle with the remaining Cheddar Cheese.

For a printer friendly copy of this recipe, go to Breakfast Pizza. Enjoy!

Smoked Trout Salad

As a native New Yorker, smoked whitefish salad was as much a staple in our refrigerator as Pimento Cheese is here in the south.  During my adolescent years in New Jersey, our family Sunday brunch consisted of warm bagels with lox, cream cheese, tomato, onion and a big bowl of smoked whitefish salad.  When I moved to Nashville, I was disappointed that it was rarely possible to find my favorite salad.

 

Although smoked whitefish salad still eludes me, I've learned to make my version with readily available smoked trout.  Whether you prefer to use smoked whitefish or smoked trout, I am confident that this salad will become one of your go to dishes to serve as a dip with chips or on a warm bagel for breakfast.

Ingredients:

§     1/4 small red onion, finely chopped

§     1 large celery stalk, finely chopped

§     8 oz. smoked trout, skin and bones removed, flaked

§     1/2 cup mayonnaise

§     1/2 cup sour cream

§     1 tablespoon finely chopped fresh dill

§     1 teaspoon fresh lemon zest

§     1 teaspoon freshly squeezed lemon juice

§     salt and pepper to taste

§     red or yellow pepper, finely chopped (optional)

Directions:

Shred smoked trout.

In a medium bowl add onion, celery, mayonnaise, sour cream, dill, lemon zest and lemon juice to shredded smoked trout.

Season with salt and pepper. 

Cover and chill in the refrigerator.

 

Smoked Trout Salad can be eaten immediately but will taste better if left in the refrigerator for a few hours to allow the flavors to marry; or can be made 3 days ahead. 

Before serving, top with chopped red or yellow pepper for crunch and freshness.  Serve with crackers or pita chips.  For a printer friendly copy of this recipe, go to Smoked Trout Salad. Enjoy!

Peanut Clusters

Despite the fact that this recipe is incredibly simple to make and can be easily found elsewhere on the web, as it is one of my guilty pleasures, it only seems right to give it a home here as well.  There’s a reason chocolate and peanuts have long been paired.  The salty, sweet and nutty flavors unite in a uniquely sinful way.

 

Ingredients:

§     2 cups semisweet or bittersweet chocolate (or a combination of both)
§     2 cups salted peanuts (divided)

Directions:

Line a cookie sheet with parchment paper. 

Your peanut clusters will only taste as good as the chocolate you begin with, so make sure you use a good chocolate like Ghirardelli or Lindt.  If using block chocolate, with a sharp knife, chop the chocolate as finely as possible to help melt the chocolate quickly and evenly. There is no need to break down the chocolate if you are using chips or wafers.  Place 1 1/2 cups of the chopped chocolate into a medium glass bowl. Glass retains heat, so the chocolate will stay melted longer.

Microwave on high for 30 seconds.  Remove and stir.  If chocolate is not thoroughly melted, microwave for another 10 seconds.  Repeat if necessary but do not overheat the chocolate.  Remove from the microwave and add the remaining 1/2 cup of room temperature chocolate to the mixture.  The residual heat will melt the chocolate as it tempers the mixture. 

Add 1 1/2 cups of the peanuts and mix.  Slowly add the remaining nuts making sure there is enough chocolate to coat all of the peanuts. 

Using two teaspoons or a small candy scooper, drop equally sized mounds of chocolate coated peanuts onto the parchment paper. 

Let cool at room temperature for approximately 1 hour until firm.  Store peanut clusters in an airtight container until ready to serve. 

For a printer friendly copy of this recipe, go to Peanut Clusters. Enjoy!

Shaved Ham Rolls

With Valentine’s Day just two weeks away I should be sharing recipes like my previously posted “Sweet and Spicy Chocolate Truffles,” “Chocolate Salami” and “White Chocolate Bark,” but this week I’ve got Superbowl Sunday on the brain. 

I could repeat the recipe that began this blog, “Bacon Candy,” which continues to be my most requested recipe, or several dishes that would be welcome at any Superbowl party: ”Sweet Onion Dip,” ”Smoked Salmon Mousse” or one of my personal favorites, ”Hot Corn Dip.” But, today I want to share a recipe that was passed down to me by the late Mrs. Frances Oliver.  Her birthday was last week and I am pleased to honor her with this vintage dish, “Shaved Ham Rolls” which for decades she proudly carried to many a southern potluck.

Ingredients:

§     1/2 pound (2 sticks) room temperature butter or margarine
§     3 tablespoons prepared mustard
§     3 tablespoons poppy seeds
§     1 medium onion, finely chopped
§     1 teaspoon Worcestershire sauce
§     3 packages Pepperidge Farm Party rolls (rolls sit in aluminum pan and come 30 to a package or 2 packages of King's Hawaiian Rolls
§     1 pound shredded ham
§     1/2 pound Swiss cheese, thinly sliced

Directions:

Preheat oven to 400 degrees. 

Mix together softened butter, mustard, poppy seeds, chopped onion and Worcestershire sauce in small bowl.

  

Carefully cut the rolls in half horizontally and return the bottom half to the baking pan. Spread a thin layer of the mixture onto the top and bottom of the rolls.  Place a thin layer of the ham and cheese, replace top layer of rolls and place back into the baking pan. 

Repeat for remaining packages of rolls.  Cover the pans tightly with aluminum foil, and refrigerate until ready to eat. 

This recipe can be prepared in advance, wrapped and placed into the refrigerator for several days.  When ready to serve, place the wrapped baking dishes in a preheated oven for 10-15 minutes or until cheese is melted and sandwiches are warm.  If using the larger King’s Hawaiian Rolls, increase warming time to 15-20 minutes.

Cut into pieces and serve immediately.  For a printer friendly copy of this recipe, go to Shaved Ham Rolls. Enjoy! 

Potato Latkes

Latkes are potato pancakes that are perhaps the best know traditional Hanukkah food.  These crispy treats symbolize the miracle of Hanukkah because they are fried in oil.  Like most great traditional foods, every Jewish family has their favorite latke recipe that is passed from generation to generation.  The underlying formula is the same in that nearly all latke recipes have some combination of grated potatoes, onion, egg and flour or matzo meal.  After combining the ingredients, small portions are fried in vegetable oil for a few minutes.  

I got my passion for cooking from my mother. Perhaps that’s why I always find inspiration, inner peace and tranquility when I’m in my kitchen. Preparing my mother’s traditional potato pancakes can be a time consuming process, which is why we only made them at Hanukkah. She began by peeling and finely grating (not shredding) 20 pounds of potatoes on a box hand grater.  By substituting refrigerated shredded hash brown potatoes, my version is a snap to prepare.  This is a traditional comfort food that can be eaten with applesauce and/or sour cream for a light dinner or with roast chicken for a hearty winter meal.  These crispy potato latkes are so delicious and addictive; you won’t have to wait for a holiday to enjoy them.
 

Ingredients:

§     1 1/2 pounds peeled, shredded potatoes or 1 bag of refrigerated shredded hash brown potatoes
§     1 medium yellow onion, grated or diced
§     2 eggs, lightly beaten
§     3 tablespoons of flour or matzo meal
§     1 1/2 teaspoons kosher salt
§     Freshly ground black pepper (optional)
§     Vegetable oil for frying
§     Sour cream and/or applesauce for serving

Directions:

If you are using fresh potatoes, peel the potatoes and finely grate or shred them on a box grater into a bowl.  To remove the liquid, I wrap the grated potatoes in 2 or 3 paper towels and squeeze out the liquid over the sink.  Return the potatoes to the bowl. 

If you are using store bought refrigerated, shredded hash brown potatoes, empty the bag into a bowl and add the onion, eggs, flour salt and pepper.  Mix well. 

Heat 1/4 inch oil a heavy skillet over medium high heat.  Drop 1/4 cup mounds into the hot oil and flatten to make 1/2 inch thick pancakes.
 

Fry, turning once, until crisp on the outside and golden brown. 

Repeat until all potato mixture is used.  Serve the latkes hot from the skillet with sour cream and/or applesauce. 

For a printer friendly copy of this recipe, go to Potato Latkes. Enjoy! 

Note:  If you are not eating latkes immediately, keep warm in the oven until ready to serve.