Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 4 pounds small Yukon gold or red-skinned potatoes, quartered
• 1 pound green beans, cut into one-inch segments
• 1 cup pesto
• 6 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic
• 1/4 cup chopped green onions (scallions)
• 1/2 cup pine nuts, toasted
• Parmesan cheese to taste
• Salt and freshly ground black pepper

Directions:

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 3 minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.

Toss the beans and potatoes with pesto. Stir in vinegar and pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of Parmesan over the salad with a vegetable peeler.

Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.

Serves 10.

Nutrition:

Substitutions:

I made this spur of the moment with just the potatoes, beans, and pesto and it was great. I can only imagine how amazing it would be had I had all the ingredients!

Smitten Kitchen’s pesto is two ounces basil (2 bunches), 2 garlic cloves, and 1/4 - 1/2 cup olive oil, seasoned with salt and pepper. Slightly simpler than mine.

Recipe courtesy of Smitten Kitchen .

Read my review of this recipe.

Ingredients:

• 1 pound freshly cooked potatoes in their skins, still warm
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup flour
• 3 large or 4 small cooking apples (Golden Delicious worked well)
• Lemon juice
• 4 tablespoons butter, cut into small pieces
• 1/4 cup sugar, or to taste

Directions:

Preheat over to 400 degrees.

Peel the potatoes and mash them until very smooth. Season with salt and drizzle with melted butter. Knead in as much flour as necessary to make a pliable dough (waxy potatoes need more flour). The dough should be elastic enough to roll out, but do not knead more than necessary.

Roll the potato dough out into a large circle and cut into four triangular pieces. Transfer two triangle pieces to a nonstick baking sheet.

To make the filling, peel, core, and slice the apples. Pile sliced of apple  onto the dough that’s on the baking sheet. Sprinkle with lemon juice. Dampen the edges of the dough, place the remaining pieces on top, and nip with our fingers to seal the edges together. Baking for 20 minutes or until the cakes are lightly browned.

Slit each cake around the side and turn back the top. Lay butter over the apples and then sprinkle with sugar. Replace the tops and return to the oven until the butter and sugar have melted to make a sauce.

Cut each cake in half and serve.

Serves 4.

Nutrition:

Substitutions:

I’ve make these twice and both times had trouble adding the butter and sugar at the end. Next time I will see what happens if I just add the butter and sugar before sealing the cakes and baking.

Recipe courtesy of Irish Food and Cooking

Read my review of this recipe.

Ingredients:

• 1 1/2 pounds potatoes, peeled
• 2 tablespoons butter
• 1 teaspoon salt
• 1 1/2 cups flour

Directions:

Boil the potatoes in a large pan until tender, then drain well and mash with butter and salt. Allow to col slightly. Turn out on a floured work surface and knead in about one third of its volume in flour, or as much as needed to make pliable dough. It will become easier to handle as the flour is incorporated, but avoid overmixing it. Roll out to a thickness of about 1/2 inch and cut into triangles.

Heat a griddle over medium heat and cook the potato cakes for about 3 to4 minutes on each side until browned. Serve hot with butter and sugar.

Makes 12 pancakes.

Nutrition:

Substitutions:

Recipe courtesy of Irish Food and Cooking

Read my review of this recipe.

Ingredients:

• 1 pound small new potatoes
• 1 head garlic, halved crosswise
• 1 bay leaf
• 1 teaspoon black peppercorns
• Kosher salt
• 2 unsalted butter
• Freshly ground black pepper

Directions:

Put the potatoes, garlic, bay leaf, peppercorns, and 1 teaspoon salt in a large saucepan, add cold water to cover by about an inch. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 15 to 20 minutes depending on their size.

Drain and discard the garlic, bay leaves, and peppercorns. Toss potatoes with the butter and season with salt and pepper, to taste.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Food Network.

Read my review of this recipe.

Ingredients:

• 1 russet potato, 6-8 ounces
• Oil
• Coarse salt
• 1 cup broccoli florets
• 2 slices Canadian bacon
• 1 ounces cheddar cheese, shredded
• 2 tablespoons avocado cream or sour cream

Directions:

Preheat oven to 350 degrees. Scrub potato well under cold water, dry, and then pierce several times with a sharp knife. Rub potato with oil and then roll in salt. Place directly on oven rack in the middle of the oven and bake for 60 minutes, turning once.

Steam broccoli for about 5 minutes, until just tender. Chop Canadian bacon into small pieces and cook until it begins to brown, about 3 or 4 minutes.

Remove potato from oven and cut open. Pinch together so it opens up a little. Top with broccoli, Candian bacon, and shredded cheese. Serve with avocado cream or sour cream.

Serves 1.

Nutrition:

Substitutions:

Recipe adapted from Ellie Krieger.