World Peace Potatoes (Ultimate roast potatoes)

 

World Peace Potatoes

(ultimate roast potatoes)

By 

• Angela Nilsen as seen on BBC Good Food

• Prep:15 mins - 20 mins
• Cook:50 mins

Ingredients

• 1kg Maris Piper potatoes
• 100g duck or goose fat (for a luxurious taste), or 100ml/3½fl oz olive oil 
• 2 tsp flour
• Maldon salt, to serve

Method

• STEP 1

  Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.

• STEP 2

  Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).

• STEP 3

  Drop the potatoes into a large pan and pour in enough water to barely cover them.

• STEP 4

  Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.

• STEP 5

  Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.

• STEP 6

  Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.

• STEP 7

  Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.

• STEP 8

  Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.

• STEP 9

  Spread them in a single layer making sure they have plenty of room.

• STEP 10

  Roast the potatoes for 15 mins, then take them out of the oven and turn them over.

• STEP 11

  Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.

• STEP 12

  Scatter with Maldon salt and serve straight away.

Method

• STEP 1

  Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.

• STEP 2

  Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).

• STEP 3

  Drop the potatoes into a large pan and pour in enough water to barely cover them.

• STEP 4

  Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.

• STEP 5

  Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.

• STEP 6

  Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.

• STEP 7

  Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.

• STEP 8

  Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.

• STEP 9

  Spread them in a single layer making sure they have plenty of room.

• STEP 10

  Roast the potatoes for 15 mins, then take them out of the oven and turn them over.

• STEP 11

  Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.

• STEP 12

  Scatter with Maldon salt and serve straight away.

A star rating of 4.8 out of 5.

Very Vanilla Cupcakes

Very Vanilla Cupcakes - Sally’s Baking Addiction

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 3 hours

• Yield: 12 cupcakes

Ingredients

VANILLA CUPCAKES

• 1 and 2/3 cup (210g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 2 large egg whites
• 1/4 cup (60g) vanilla Greek yogurt*
• 3/4 cup (180ml) vanilla almond milk*
• 2 teaspoons pure vanilla extract
• seeds scraped from 1/2 split vanilla bean*

VANILLA BEAN FROSTING

• 1 cup (230g) unsalted butter, softened to room temperature
• 4–5 cups (480-600g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream*
• 1 teaspoon pure vanilla extract
• seeds scraped from 1/2 split vanilla bean*
• salt, to taste

---

Instructions

1. Preheat oven to 350°F (177°C). Line muffin tin with 12 cupcake liners. Set aside.
2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter. Reserve other half.
3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
4. Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

Thai Chicken

3 cloves garlic, chopped
Vegetable or olive oil
2-3 Tbsp Ginger
1 - 13.5 oz can coconut milk
2 Tbsp red curry paste


Sauté garlic in oil. Add ginger and coconut milk. Stir in red curry paste and mix. Allow to simmer until slightly reduced. Serve with basmati rice and grilled chicken.


- For ginger, I cheat and use the stuff that comes in a tube from the refrigerated herb section at the grocery store. I’m sure freshly grated would be better.
-Coconut milk - don’t use light. We like the Chaokoh brand of coconut milk (comes in a brown can)
- We’ve made with grilled salmon too, and it was really good. Use whatever protein you prefer!
- We once marinated the chicken in olive oil mixed with red curry paste and that was good too. 


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Michael Romano's Secret-Ingredient Soup 

 MICHAEL ROMANOKAREN STABINER APRIL 2013FAMILY TABLE: FAVORITE STAFF MEALS FROM OUR RESTAURANTS TO YOUR HOME

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MARCUS NILSSON

The secret ingredient in this satisfying soup is a small amount of cornmeal (polenta), just enough to thicken the broth slightly. It balances the substantial sausage and greens for a soothing cold-weather dish.

Aleppo pepper comes from the town of Aleppo in northern Syria; the flaky crushed sun-dried pepper has a slightly smoky flavor. It's become easier to find in gourmet markets, but if necessary, you can substitute red pepper flakes.

YIELD

4 to 6 servings

INGREDIENTS

• 2 tablespoons olive oil
• 3/4 cup finely chopped onion
• 3/4 cup finely chopped peeled carrot
• 3/4 cup well-washed thinly sliced leeks
• 1 teaspoon finely chopped garlic
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Aleppo pepper or red pepper flakes
• 8 ounces Italian fennel sausage (sweet or hot), casings removed
• 2 tablespoons medium-grind cornmeal (polenta)
• 5 cups Chicken or Vegetable Stock
• 4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination
• Grated Parmigiano-Reggiano for serving

PREPARATION

1. 1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
   2. Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
   3. Stir in the greens and cook for 15 minutes more, or until tender.
   4. Ladle into bowls and garnish with grated Parmigiano.

Reprinted with permission from Family Table: Favorite Staff Meals from Our Restaurants to Your Home by Michael Romano and Karen Stabiner, © 2013 Houghton Mifflin Harcourt

Chicken with White Wine Sauce

Chicken with White Wine Sauce

Saute (4 small or two large, butterflied) chicken breasts in olive oil.
Add few cloves of crushed garlic and brown.
Remove chicken from heat and place in baking pan.

Stir in about 1/4 cup flour to pan remains.
Slowly mix in 2 cups chicken broth.
Season with parsley, salt, and pepper.
Add a few splashes (maybe totalling 1/8-1/4 cup) of white wine.

Bake covered 1-1.5 hours at 350.

Serve over rice.

Broiled Tilapia Parmesan

Broiled Tilapia Parmesan  - from allrecipes.com user Phoebe

Ingredients

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets 

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Classic White Layer Cake

Classic White Layer Cake (from Cooks Illustrated) - as seen on The Way the Cookie Crumbles
Serves 12

CI note: If you have forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the glass measure containing it in a sink of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake layers can be wrapped and stored for one day.

Nonstick cooking spray
2¼ cups cake flour (9 ounces), plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites (¾ cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1¾ cups granulated sugar (12¼ ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1½ sticks), softened but still cool

1. For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
4. Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1½ hours.

Ricotta Gnocchi

Ricotta Gnocchi - by Lillian Chou, as seen on Epicurious.com

 originally published in

Gourmet  | April 2008

by Lillian Chou

Yield: Makes 4 servings
Active Time: 40 min
Total Time: 40 min

2 cups whole-milk ricotta (1 pound)
2 large eggs, lightly beaten
1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided
1/4 teaspoon grated nutmeg
1 1/4 cups all-purpose flour
1/2 stick unsalted butter
1 (2-inch) rosemary sprig

Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Ricotta-Gnocchi-242001#ixzz1C4SdZC7G

Julie's notes: I skipped the butter with rosemary step, instead I just tossed the gnocchi with plain butter (olive oil would work too) until it was brown on both sides (think the color of grilled cheese).

I served with Newman's Own Organic Marinara Sauce and hubby couldn't say enough good things about it. Apparently it makes good leftovers, but he snatched them away before I could eat them!

Downeast Maine Pumpkin Bread

Downeast Maine Pumpkin Bread - from allrecipes.com user Laurie Bennett

Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil (I used 1/2 cup applesauce and 1/2 cup veg. oil instead)
2/3 cup water (I used apple juice instead)
3 cups white sugar (I only did 1 cup white sugar plus 1 cup brown sugar)
1 teaspoon vanilla (original recipe didn't call for this)
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger


Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Marinade for Chicken

Marinade for Chicken - as seen on allrecipes.com, posted by user jillypooh

"This simple marinade is made from ingredients many people have on hand (vegetable oil, soy sauce, Worcestershire sauce, wine vinegar, lemon juice, and seasonings), and can be prepared in minutes."

Ingredients:

1 1/2 cups vegetable oil 3/4 cup soy sauce 1/2 cup Worcestershire sauce 1/2 cup red wine vinegar 1/3 cup lemon juice

2 tablespoons dry mustard 1 teaspoon salt 1 tablespoon black pepper 1 1/2 teaspoons finely minced fresh parsley

Directions:

1.	In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

Braised Chicken in Sun Dried Tomato Cream

Braised Chicken in Sun Dried Tomato Cream - recipe found on Bella Sun Luci Sun Dried Tomato jar (see mooneyfarms.com)

Ingredients:

• 4 boneless, skinless chicken breast halves
• 3 garlic cloves, thinly sliced (I used my garlic press instead)
• 1/2 cup dry white wine
• 1/2 cup whipping cream
• 1 - 8.5 oz jar Bella Sun Luci Sun Dried Tomatoes, drained (reserve some of the oil for cooking) julienne cut
• 2 Tbsp olive oil from jar

Directions

1. Heat reserve oil in heavy medium skillet over medium high heat.
2. Add chicken to skillet and saute until golden, about 4 minutes per side.
3. Add garlic and stir 30 seconds.
4. Add white wine, cream, sliced tomatoes and bring to boil.
   
5. Cover skillet, reduce heat to medium low, and simmer until chicken is cooked through, about 3 minutes.
6. Transfer chicken to plates and keep warm.
7. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes.
8. Season sauce to taste with salt and pepper and spoon over chicken and serve.

Notes:

• Next time I'd double the ingredients to make the sauce
• I'd recommend serving with pasta
• I used half-and-half instead of heavy cream
  

Flaky Apple Turnovers

Flaky Apple Turnovers - as seen on Tuesdays with Dorie

Flaky Apple Turnovers

For the dough:

• 1 cup sour cream
• 1/2 cup sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 3 sticks (12 ounces) cold unsalted butter, cut into small pieces

For the filling:

• 1 tablespoon all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 4 Fuji or Granny Smith apples, peeled, cored, and cut into small chunks
• 3 tablespoons cold, unsalted butter, cut into small bits

For baking:

• 1 large egg, beaten with 1 teaspoon water, for egg wash
• sugar, for dusting

To make the dough:

Stir the sour cream and sugar together; set aside.

Whisk the four and salt together in a large bowl, then toss the butter bits over the flour. Working with a pastry blender, two knives or your fingers, cut the butter into the ingredients until the mixture resembles coarse meal. Don't worry about being thorough - it's better to have an uneven mix than an overworked dough. Switch to a fork and, using a lifting and tossing motion, gently stir in the sour cream. The dough will be very soft.

Divide the dough in half. Put each half in a piece of plastic wrap and use the plastic to shape each piece into a rectangle (don't worry about size or precision). Wrap the dough and refrigerate it for at least 1 hour, or for up to 2 days.

Remove one piece of dough from the fridge and roll it into a rectangle about 9 x 18 inches. The dough is easiest to work with if you roll it between sheets of wax paper or plastic wrap (I used parchment paper and it was really easy to work with!) - if you want to roll it traditionally, make sure to flour the rolling surface. Fold the dough in thirds, like a business letter, wrap it and refrigerate it. Repeat with the second piece of dough, and refrigerate the dough for at least 2 hours or up to 1 day.

To make the filling:
Whisk the flour, sugar, and cinnamon together in a large bowl. Add the apples and toss to coat.

Getting ready to bake:
Position the racks to divide the oven into thirds, and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicon mats.

Roll out one piece of dough to a thickness of about 1/8 inch, and cut out 4 1/2 inch rounds with a large cutter or the edge of a tartlet pan. Repeat with the second piece of dough. If you'd like, you can gather the scraps together, chill them, and make additional turnovers. (The turnovers made from scraps will taste good, but they won't be as pretty and light as the first rounders.) You'll get 7 or 8 rounds from each piece of dough.

Place 1 to 2 tablespoons apples in the center of each round and dot with the butter. Moisten the edges of each round with a little water and fold the turnovers in half, sealing the edges by pressing them together with the tines of a for. Use the fork to poke steam holes in each turnover, and transfer the turnovers to the baking sheets. (At this point, the turnovers can be frozen; wrap them airtight when they are firm and store them for up to 2 months. Bake them without defrosting, adding a few minutes to their time in the oven)

Brush the tops of the turnovers with a little of the egg wash and sprinkle each one with a pinch of sugar. Bake for about 20 minutes, rotating the baking sheets from top to bottom and front to back after 10 minutes. When done, the turnovers will be puffed, firm to the touch, and golden. Gently transfer them to racks and cool to room temperature.

Julie's verdict:
This is one of the best doughs I've ever tasted. It took all of my self control not to eat more of it while working with the dough. Hubby loved these! I made half of the batch immediately, and then kept half frozen in individual portions so I can make them "on demand" for him. This recipe takes a bit of time to make (you have to let the dough refrigerate for two long periods of time), but if you make a half of a batch at a time, and freeze the other half, I think it's more than worth it!