Deluxe Potatoes (Brunch)

 

                The oldest traces of cultivated potatoes were found in the Andes and date back to 8000 BC. However, it was only in the 16th century that the potato was introduced to Europe following the discovery of the Americas.

For 4 servings

Ingredients for the potatoes

• 2 Russet potatoes
• 30 ml vegetable oil
• 1 onion, chopped
• ½ red pepper, diced
• 30 ml fresh thyme, chopped
• 15 ml butter
• 30 ml fresh parsley, chopped

Ingredients for seasoning

• 2 ml sweet paprika
• 1 ml cayenne pepper
• 1 ml onion powder
• 1 ml garlic powder
• Salt and pepper

1. In a large saucepan, cover the potatoes with water and bring to a boil; simmer for 30 minutes.
2. Drain and let cool; peel the potatoes and cut them into small 2 cm cubes.
3. In a small bowl, mix all the seasoning ingredients and add the potato cubes.
4. In a large non-stick pan, heat the oil and brown the onion, pepper and thyme for 3 to 4 minutes.
5. Add the potatoes and butter, then cook without stirring so that the potatoes brown.
6. When they are golden, stir and let brown on the other side.
7. Stop cooking when the potatoes are completely golden and crispy.
8. Stir in the parsley and serve as a side dish.

BON APPÉTIT

Roasted Cauliflower, Butter and Co.

 

                Replace the parmesan with Comté cheese to update this delicious recipe.

4 servings

• 1 cauliflower
• 30 ml sherry vinegar
• 80 ml cream 35%
• 125 ml fresh parmesan, grated
• Salt and pepper
• 30 ml butter, melted

1. Cut the cauliflower into medium-sized florets.
2. In a bowl, mix all the ingredients ; season and mix well.
3. Place the bouquets on a baking tray covered with parchment paper.
4. Cook in the center of the oven under the broiler for 5 to 10 minutes or until the florets are tender and golden brown.
5. Serve as an accompaniment.

BON APPÉTIT

Hasselback Potatoes

 

                This recipe takes its name from a restaurant in Stockholm, Hasselbacken, which was the first to serve potatoes prepared in this way in the 18th century. Today, we find this classic on many tables in Sweden and around the world.

4 servings

• 4 Russet potatoes, peeled
• 15 ml butter, melted
• 30 ml cream 35%
• 30 ml fresh parmesan, grated
• 15 ml fresh thyme, chopped
• 1 ml sea salt
• Ground black pepper

1. Cut a thin slice at the base of each potato to stabilize them; insert a skewer along the entire length about 1 cm from the base of the potato to avoid cutting too deeply.
2. On each potato, make incisions perpendicular to the skewer at 2 mm intervals.
3. Then remove the skewers and immerse the potatoes in water for at least 30 minutes; drain and rinse the potatoes thoroughly.
4. Dry the potatoes and place them on a baking tray.
5. Place in the oven for 15 minutes at 350F (180C); brush with butter and return to the oven for 40 minutes.
6. In a small bowl, combine cream, Parmesan, thyme, salt and pepper; Brush the potatoes again with this mixture and return to the oven for 30 minutes.
7. Serve.

BON APPÉTIT

Roasted Sweet Potatoes, Apples and Pecans

 

                This is the ideal accompaniment for roast pork.

4 servings

• 1 large sweet potato, peeled and cut into 2 cm cubes
• 2 apples, cut into 2 cm cubes
• 5 ml cumin
• 30 ml cider vinegar
• 60 ml of 100% natural apple
• 30 ml butter, melted
• Salt and pepper
• 60 ml pecans, roughly chopped
• 60 ml fresh parsley, chopped

1. In a large bowl, combine all ingredients except pecans and parsley; mix and season.
2. Spread the mixture on a baking sheet lined with parchment paper; cook for 20 minutes in the center of the oven at 400F (200C).
3. Remove from oven, add pecans, stir and return to oven for 5 minutes.
4. Sprinkle with chopped parsley and serve.

BON APPÉTIT

Roasted potatoes

 

                Don't hesitate to serve these potatoes with a delicious homemade mayonnaise.

4 servings

• 6 Yukon Gold potatoes, cut into quarters
• 60 ml olive oil
• 5 ml sweet paprika
• 5 ml dried oregano
• 2 ml ground black pepper
• Zest of 1 lemon
• 2 ml cayenne pepper
• 5 ml salt
• 5 ml sugar

1. In a large bowl, combine all ingredients.
2. Spread everything on a baking sheet covered with parchment paper; bake for 30 minutes in the oven at 400F (200C).
3. Serve.

BON APPÉTIT

Roasted Squash and Hummus

 

                Tahini is also served with dessert as a dip: it is then mixed with molasses, honey, or even, in Quebec, with maple syrup.

4 servings

• 1 butternut squash, peeled and seeded
• 30 ml melted butter
• 15 ml honey
• 30 ml zatar
• Salt and pepper

For the hummus

• 125 ml olive oil
• 3 cloves of garlic, peeled and crushed
• 1 can (540 ml) chickpeas, rinsed and drained
• 30 ml tahini
• Juice of 1 lemon
• Salt and pepper

1. Cut the squash into sticks 5 cm long by 2 cm wide.
2. In a small bowl, melt the butter and honey for 20 seconds in the microwave.
3. In a large bowl, combine the squash sticks with the honey butter and zatar; season and mix well.
4. Place the sticks on a baking sheet lined with parchment paper.
5. Bake for 20 minutes in the oven at 400F (200C); serve with homemade or store-bought hummus.
6. For homemade hummus, combine all the hummus ingredients and puree using a blender; season.

BON APPÉTIT

Roasted Summer Vegetables

 

6 servings

• 1 red pepper, seeded and cut into 1 cm strips
• 1 zucchini, cut into 1 cm rounds
• 8 asparagus, trimmed and cut into 3
• 1 red onion, chopped
• 2 tomatoes, cut into 2 cm cubes
• 500 ml eggplant, cut into 2 cm cubes
• 4 cloves of garlic, chopped
• 60 ml olive oil
• 30 ml balsamic vinegar
• Zest of 1 lemon
• 30 ml fresh oregano, chopped
• Salt and pepper

1. In a bowl, combine all the ingredients and mix well.
2. Place everything on a baking tray and bake for 20 minutes at 400F (200C).
3. Serve as an accompaniment.

BON APPÉTIT

Roasted Peppers

 

                Roasted and marinated peppers will keep for several days in the refrigerator. This is an ideal accompaniment to poultry or fish. Also serve them in a salad or a burger. They are very versatile!

4 to 6 servings

For the peppers

• 2 red peppers
• 2 yellow peppers
• 15 ml vegetable oil

For the classic vinaigrette

• 60 ml olive oil
• 30 ml sherry vinegar
• 30 ml fresh parsley, chopped
• 30 ml fresh oregano, chopped
• Salt and pepper

1. Rub each of the peppers with vegetable oil to completely oil the skin.
2. Place whole peppers on a baking sheet; place under the broiler and cook for 5 minutes on each side or until the skin blackens and lifts slightly from the pepper.
3. Remove from oven, place in a bowl and cover with plastic wrap; let cool to room temperature.
4. Using your hands, open the peppers in half, then carefully remove the seeds and skin; Cut the peppers into 1 cm thick strips.
5. In a bowl, combine the roasted peppers and all the vinaigrette ingredients; stir and serve.

BON APPÉTIT

Brussels Sprouts, Apples and Walnuts

 

4 servings

• 20 medium-sized Brussels sprouts, cut in half
• 30 ml melted butter
• 15 ml sugar
• 60 ml 100% natural apple juice
• Salt and pepper
• 125 ml walnuts (walnut kernels)
• 60 ml chives, chopped

1. In a bowl, combine the Brussels sprouts, melted butter, sugar and apple juice, season; place the sprouts on a baking sheet lined with parchment paper.
2. Cook at 400F (200C) for 15 minutes.
3. Add the walnuts and chives; stir and continue cooking for 5 minutes.
4. Serve.

BON APPÉTIT

Autumn Delight

 

                Do you have any leftover roasted vegetables? Make it an original salad! In a bowl, combine 500 ml of roasted vegetables with 30 ml of mayonnaise and 15 ml of sherry vinegar. You could also add cubes of cooked ham or hard-boiled eggs cut into quarters as well as a little whole-grain mustard. The perfect meal for your lunch box.

6 servings

• 1 turnip, peeled and cut into 2 cm pieces
• 2 carrots, peeled and cut into 2 cm pieces
• 1 white potato, rinsed and cut into 2cm cubes
• 1 sweet potato, peeled and cut into 2 cm cubes
• 1 onion, cut into 1 cm strips
• 2 cloves of garlic, minced
• 6 sprigs of fresh thyme
• 1 sprig of rosemary, leaves
• 80 ml olive oil
• Salt and pepper

1. In a large bowl, combine all ingredients; season.
2. Spread everything on a baking tray; cook for 1 hour in the center of the oven at 375F (190C).
3. Serve with a delicious roast of your choice.

BON APPÉTIT

Fried Onion Rings

 

                For this satisfying snack, sweet Vidalia onion rings are depp-fried to a crispy golden brown, then served with a cool and zesty lime dipping sauce.

4 servings

• 1 large Vidalia or sweet onion
• ¾ cup all-purpose flour
• ¼ cup cornmeal
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ¼ teaspoon cayenne pepper
• 1 egg
• 1 cup buttermilk
• Oil for deep-fat frying

Lime dipping sauce

• Two-third cup mayonnaise
• 3 tablespoons honey
• 2 tablespoons lime juice
• 2 tablespoons spicy brown or horseradish mustard
• 1 teaspoon prepared horseradish

1. Cut onion into ½-in. slices ; combine flour, cornmeal, baking powder, salt, bakig soda and cayenne.
2. Combine the egg and buttermilk ; stir into dry ingredients just until moistened.
3. In an electric skillet or deep-fat fryer, heat 1-in. of oil to 375F (190C).
4. Dip onion rings into batter ; fry a few at a time for 1 to 1½ minutes on each side or until golden brown.
5. Drain on paper towels (keep warm in a 300F (150C) oven).
6. In a small bowl, combine sauce ingredients ; serve with onion rings.

BON APPETIT

Fried Cauliflower "n" Queso

 

                "Cauliflower is nothing but cabbage with a college education." Mark Twain claimed. If so, this dish has a Ph.D in Texas state.

Serves 6 

• 1 large cauliflower, break into flowerettes
• 2 cups all-purpose flour
• 1½ cups buttermilk
• 1 egg
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon Tabasco or other hot pepper sauce
• 1 garlic clove, minced
• ¾ teaspoon salt
• 1 recipe Chile con Queso, click here for the recipe

1. In a large saucepan, cover the cauliflowerettes with salted water, and bring it to a boil ; cook until the cauliflower is tender but not mushy.
2. Drain the cauliflower and reserve it.
3. Place the flour in a shallow bowl ; in a second dish, stir together the baking powder and soda, pepper, and salt, and mix in the milk and egg, Tabasco and garlic (the mixture will be thin).
4. Dredge each flowerette first in the flower and then in the batter ; dunk the flowerettes back into the flour.
5. Add enough oil to a heavy, deep skillet to deep-fry the flowerettes in at least 4 inches of oil ; heat oil to 350F (180C).
6. Fry the cauliflower in batches for 3 to 4 minutes, until it is golden brown ; Drain the cauliflower, top it with Chile con Queso, and serve it hot.

BON APPÉTIT

Fried Green Tomatoes

 

                Just before fall's freeze, every tomato plant in the world seems to burst forth with fruit that doesn't stand a chance of getting ripe and juicy. Frying saved the hard green tomatoes, and when you add another reputed aphrodisiac, cumin, you're really ready for winter.

Serves 4

• 4 medium green tomatoes
• ½ cup flour
• 1 teaspoon salt
• ½ teaspoon cumin seeds, toasted an grond
• ¼ teaspoon fresh-ground black pepper
• 2 pinches of sugar
• 1 egg
• 1 tablespoon milk
• ½ cup medium-grind cornmeal, preferably stone-grind
• Canola oil, for pan frying

1. Slice the tomatoes ¼ inch thick.
2. In a small bowl, combine the flour with the salt, cumin, pepper, and sugar.
3. In another small bowl, beat the egg and the milk ; place the cornmeal in a third small bowl.
4. Dredge each tomato slice in the seasoned flour, then dip it briefly in the milk mixture ; finally, dip it in the cornmeal.
5. In a large, heavy skillet, heat a thick film of oil ; add the tomatoes, and fry them over medium heat, turning them once.
6. Cook the tomatoes 2 to 3 minutes per side, until they are golden brown and crispy.
7. Serve them hot.

BON APPÉTIT

Minted Beets

 

                Minus a half-cup of butter, this recipe comes from a 1950 cookbook, Favorite Dallas County Recipes, compiled by he Dallas County Home Demonstration Clubs.

Serves 4 to 6

• 6 to 7 medium beets (to yield about 3 cups when cooked and sliced), trimmed
• 1 tablespoon unsalted butter
• ¼ teaspoon ground cloves
• 2 tablespoons peach, apricot, or jalapeno jelly
• 1 tablespoon fresh lemon juice
• 2 to 2½ tablespoons minced fresh mint

1. Preheat the oven to 350F (180C).
2. Place the beets in a covered dish, and bake them approximately 1 hour ; the beets are done when they can be pierced easily with a knife or skewer.
3. Allow the beets to cool until they can be easily handled ; peel the beets, and slice them.
4. Melt the butter in a medium saucepan, and add the beets and cloves ; over medium heat, warm the beets, stirring occasionally.
5. After a couple of minutes, add the jelly and lemon juice, stirring to combine ; remove the pan from the heat, and stir in the mint.
6. Serve the beets hot or at room temperature.

BON APPÉTIT

Chili Onion Rings

 

Serves 4

• 3 large onions, preferably sweet such as vidalia
• 3 to 4 cups buttermilk
• 2 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons chili powder
• 1 teaspoon ground dried red chile
• 1 teaspoon sugar, if you are not using sweet onions
• Peanut oil, for deep frying

1. Cut the onions into ¼-inch slices ; in a nonreactive dish, soak the onions in the buttermilk for 30 to 60 minutes.
2. In a brown-paper sack, combine the flour, salt, chili powder, chile, and, if needed, sugar ; drain the onions, and dredge them into the seasoned flour.
3. Pour at least 4 inches of oil into a heavy saucepan at least twice that deep ; heat the oil to 350F (180C), use only fresh, unused oil.
4. Fry the onions, in batches, about 2 to 3 minutes, or until they are golden.
5. For the crispiest results, rain the onion on paper towels and spread them on a serving platter.
6. Don't pile them into a basket, where they are likely to get soggy.
7. Serve the onions immediately.

BON APPÉTIT

Roasted beets (Low-cholesterol)

 

                Baking beets brings out their natural sweetness. These are wonderful to have on hand for an appetizer or vegetable side dish.

Makes 4 servings

• 1¼ pounds fresh beets, tops trimmed and beets washed
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar or red wine vinegar
• 1 tablespoon chopped fresh dill
• ¼ teaspoon salt

1. Preheat oven to 400F ; wrap each beet in alukinium foil and place on baking sheet.
2. Bake in preheat oven for 1 hour until beets feel tender when pressed ; remove from oven.
3. When cool enough to handle, unwrap and peel off skin ; using paper toweling or wearing rubber gloves will prevent staining and quarter beets.
4. Combine oil, vinegar, dill and salt in small bowl ; add beets and toss to coat.
5. Serve warm or at room temperature.
6. These are wonderful as an appetizer or vegetable side dish.

BON APPÉTIT