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Korean Smashed Potatoes

What’s Cooking in Gail’s Kitchen? Food Plating: Korean Smashed Potatoes! What makes these delectable little gems taste different from ordinary potatoes? The outer skin is sweet and salty, making them tempting as well as chewy. You might think the high oven temperature would create a crispy skin, but that’s where the sauce makes all the difference. And before I forget, they are still soft and tender inside. Some recipes call for garlic and red pepper flakes, or gochujang. I’m going to leave the “tweaking” up to you. Make your batch umami-packed, nutty, savory, spicy, or whatever variety you choose. Either way, you probably won’t see any leftovers. 

KOREAN SMASHED POTATOES

Ingredients: 

3 cups baby potatoes with skins on 

1/4 cup soy sauce 

1/4 cup maple syrup 

1 tablespoon sesame oil

1 green onion, finely chopped

Toasted sesame seeds, for garnish

Micro greens, for garnish

Instructions: 

Preheat oven to 425°. Line a baking sheet with a silicone mat. Set aside. 

In a small bowl, whisk together soy sauce, maple syrup, and sesame oil. Fill a 4-quart pan with enough water to cover the potatoes. Boil potatoes for 15 minutes, or until fork tender. Drain. Transfer potatoes to the prepared baking sheet. Gently flatten several potatoes to expose the insides. Using a pastry brush, baste potatoes with the soy sauce mixture. Sprinkle green onions overall. Bake 10 minutes. Remove pan from oven and baste again. Bake 10 minutes longer. Sprinkle Korean potatoes with sesame seeds; garnish with micro greens. Serve immediately. 

Oven-Glazed Pears

What’s Cooking in Gail’s Kitchen? The Daily Special: Oven-Glazed Pears! Presenting a dessert as sweet as honey and as satisfying as a piece of pie. Make one for yourself or enough for a crowd. The recipe measurements below only need one pear, which is two servings. Perfect for dessert for two. The aroma alone will make your house smell amazing!

OVEN-GLAZED PEARS

Ingredients:

1 slightly firm pear; peeled, halved, and cored

2 tablespoons sweet dessert wine

1 tablespoon vanilla extract

1 tablespoon honey

1 tablespoon butter, unsalted

Cinnamon to taste

Instructions:

Preheat oven to 375°. Arrange pear halves in a small baking dish, cut side up. Sprinkle cinnamon, then vanilla over pears. Dot each pear with butter. Drizzle honey over each pear half. Pour in the sweet wine. Roast for 40 minutes. Using oven mitts, carefully remove the dish from the oven. Tilt the dish so the juices pool in one corner. Take a spoon and baste the pears. Turn each pear over and return to the oven to roast 20 minutes longer or until a paring knife inserts easily. Baste occasionally for a caramelized finish. The sauce will thicken slightly. Serve warm with vanilla bean ice cream. 

Ina Garten’s Crispy Potatoes

What’s Cooking in Gail’s Kitchen? A Cut Above: Ina Garten’s Crispy Potatoes! One chef’s secret to crispy roasted potatoes begins with boiling them on the stove beforehand. The results create tender and fluffy potatoes on the inside while crispy and crunchy on the outside. The herbs and seasonings enhance layers of flavor, making it a comforting delight to the senses. Serve with a side of ranch dressing or natural ketchup. Oh……remember to share. These aren’t meant for the baker to finish off the entire batch, no matter how tempting that may be. 

INA GARTEN’S CRISPY POTATOES

Ingredients: 

1 1/2 pounds baby gold potatoes, halved, skin on

1/2 cup olive oil

1 teaspoon kosher salt

1/8 teaspoon black pepper 

1/4 teaspoon dried oregano 

1/8 teaspoon dried parsley 

Instructions: 

Place baby gold potatoes in a saucepan; cover with an inch of water; bring to boil; simmer for 10 minutes. Drain completely. Return potatoes to the pan. Cover the saucepan tightly with a lid. Shake the pan for a few seconds. This makes the edges rough and craggy, allowing them to crisp up nicely when roasted. Preheat oven to 400°. Combine olive oil, kosher salt, black pepper, dried oregano, and dried parsley. Mix well. Pour over the potatoes, coating all sides. Transfer potatoes to a nonstick baking sheet, beginning with cut side down in a single layer. Bake for 45 minutes, tossing occasionally to brown the sides. Serve immediately. 

Kalua Pork Roast

What’s Cooking in Gail’s Kitchen? Simple Sensations: Kalua Pork Roast!  This special blend of herbs is a tribute to warm, tropical summer nights. The term, “Kalua”, is Hawaiian for slow cooked. I have put this frozen roast in the oven and let flavors blend all day long for an exotic taste that will have your senses wondering if you’ve been transported to a private paradise. The extra meals provided are a bonus that will have others showering you with praise in the days following. 

KALUA PORK ROAST

Ingredients:

4 pound boneless pork butt roast

1 tablespoon Red Hawaiian Alaea Sea Salt*

1 teaspoon Mrs. Dash garlic and herb seasoning 

2 cups apple juice

2 cups apple cider vinegar 

1 tablespoon liquid smoke

1 bottle beer

Instructions:

Set oven to 275°. Place frozen pork roast in a covered roaster, fat side up. Pour apple juice and apple cider vinegar over roast. Next apply liquid smoke. Finish by sprinkling the Alaea sea salt and Mrs. Dash herb blend over the pork. Make sure the lid is on securely. You will begin to smell the heavenly aroma as it slowly cooks. Five hours later, check the roast, as the liquid will absorb. I discovered some roasters allow the liquid to evaporate a little sooner than I expected. I have found Le Creuset to be very reliable. If the roast needs more liquid, pour a bottle of beer over it. Keep it covered and slowly cook it at least another three hours. I have let it cook for ten hours total without a problem. It is so fork-tender you will be amazed. And the drippings can be used for gravy or barbecue sauce. 

*Available through Salty Wahine Gourmet Hawaiian Sea Salts. (I receive no recompense for promoting their product.)

Turnips & Roasted Sweet Potatoes

What’s Cooking in Gail’s Kitchen? Turnips and Roasted Sweet Potatoes! Here’s a little twist on adding turnips to your menu. When seasoned and mixed with other root vegetables, like sweet potatoes, the somewhat bland flavor of the turnip becomes robust and savory. You’ll find yourself serving them more often. 

TURNIPS & ROASTED SWEET POTATOES 

Ingredients:

3 medium sweet potatoes, peeled and cut into wedges 

4 medium turnips, peeled and cut into chunks

1/4 cup extra virgin olive oil

1/2 teaspoon seasoned salt

1/4 teaspoon white pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

Instructions:

Preheat oven to 425°. In a large bowl, combine all ingredients. Mix well until vegetables are evenly coated. Marinate in the refrigerator for one hour. Spray a baking sheet with non-stick spray. Spread vegetables into single layer. Avoid contact. Bake about 40 minutes or until tender and slightly browned. 

Serving suggestion:  For a creamy dip, mix Greek yogurt with fresh onion chives.  It will seem like a mild onion dip, but with a much lighter flavor. 

Yukon Oven Potatoes

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Yukon Oven Potatoes! My husband is intrigued by the “40 Year Guy” on TikTok who posts life hacks that are so simple, they’re often stupid. He can be seen all over social media coming up with innovative ways to do ordinary things…….like making crispy baked potatoes in the oven. And I don’t mean on the “Air Fryer” setting. When my husband forwarded a recipe, I just knew I had to show him that I can do it, too. The verdict, you wonder? Taste and See. 

YUKON OVEN POTATOES 

Ingredients:

3 Yukon potatoes, skin on; cut in half lengthwise 

1/4 cup butter 

Sea salt, to taste

Bacon crumbles, for garnish 

Chives, for garnish 

Instructions:

Preheat oven to 350°. Using a baking sheet, divide the butter into small pats, allowing 2 pats per potato half. Arrange each potato, cut side down, over two pats of butter. The skin side is facing up. Spray the skin with nonstick oil and sprinkle sea salt on top. Repeat with remaining potatoes. Bake 40-45 minutes, or until cooked through. If necessary, broil on High for 2 minutes for a golden skin color. Allow to rest 5 minutes before transferring to a platter. Garnish with fresh chives and bacon crumbles. 

Greek Oven Potatoes

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Greek Oven Potatoes! This sounds crazy, but these potatoes are baked and steamed at the same time. The end result is tenderness and flavorful, an extraordinary combination. It sounds like a lot of liquid, but trust me, the potatoes literally soak up the moisture. They can handle it. The spice mix does a great job of penetrating the potatoes while teasing the senses with a whiff of aromatic pleasantness. For a side dish that is anything but hum-drum, give this one a whirl. No regrets.

GREEK OVEN POTATOES

Ingredients:

1/2 teaspoon seasoned salt

1/2 teaspoon black pepper

1/2 teaspoon smoky paprika

1/2 teaspoon dried rosemary

4 red potatoes, peeled and cut into wedges

4 garlic cloves, chopped

2 tablespoons olive oil

1/2 lemon, juiced

2/3 cup vegetable broth

1/3 cup parmesan cheese, grated

Fresh basil, for garnish

Instructions:

Preheat oven to 400°. Spray a small baking dish with nonstick oil. Set aside. In a small bowl, combine seasoned salt, black pepper, smoky paprika, and dried rosemary. Set aside. Arrange red potato wedges in the prepared baking dish. Sprinkle with spice mix. Toss briefly to cover all. In a bowl, whisk together garlic cloves, olive oil, lemon juice, and vegetable broth. Pour over potatoes. Cover with foil and bake for 40 minutes. Carefully take the baking dish from the oven, remove the foil, and sprinkle the potatoes with parmesan cheese. Return dish to oven and bake, uncovered, for 15 minutes longer. Potatoes will be cooked through and golden brown in color. Garnish with fresh basil. Serve immediately.

Oven Spinach Frittata

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Oven Spinach Frittata! Frittata is a fancy word for an Italian omelet baked in the oven without a crust. It also cooks in half the time, making it less labor-intensive. Somehow that doesn’t sound near as exciting as a French quiche. Yet, it is because the filling ends up being light, fluffy, and savory. The feta cheese is a crowning point with its rich tangy flavor. And the next time you need something versatile for leftover lunch the next day, think frittata. Even at room temperature, it tastes amazing.

OVEN SPINACH FRITTATA

Ingredients:

4 eggs

1 tablespoon Greek yogurt

1/2 teaspoon kosher salt

1/8 teaspoon red pepper flakes

1 tablespoon olive oil

1 green onion, chopped

1 strip bacon, cooked and crumbled

1/2 cup cherrywood deli ham, sliced

1/4 cup baby spinach leaves

2 ounces feta cheese, crumbled

Italian dried herbs, for garnish

Instructions:

Preheat oven to 350°. In a bowl, whisk together eggs, Greek yogurt, kosher salt, and red pepper flakes until combined. In an iron skillet over medium heat, warm olive oil. Add the green onions; sauté for 2-3 minutes. Add the cooked bacon, cherrywood ham, and baby spinach. Cook one minute, stirring gently. Pour the egg mixture into the pan. Place cubed feta cheese on top. Transfer the iron skillet to the preheated oven. Bake 25 minutes or until the eggs are puffy and slightly browned. Remove pan from oven. Garnish with a pinch of dried Italian herbs. Serve immediately.

Wild Ramps Charbroiled

What’s Cooking in Gail’s Kitchen? Table Food: Wild Ramps Charbroiled! Whether you stumble upon this coveted crop at your neighborhood Farmers Market, or are fortunate enough to forage them yourself, wild ramps are as rare as hens teeth. You better have a plan. Unless you pickle them or freeze them, the best you can hope for is a 4-5 day shelf life in the refrigerator. At that point they will begin to deteriorate, develop an offensive odor, and you will have lost your window of opportunity for the year. Practice sustainable harvest. Never take more than you intend to eat.

WILD RAMPS CHARBROILED

Ingredients:

1/2 pound wild ramps

1/3 cup olive oil

1 teaspoon sea salt

1/4 teaspoon crushed oregano

Instructions:

Preheat oven to 425°. Wash thoroughly every crevice and leaf stem of each ramp. Cut off and discard bulb roots. Rinse again. Gently pat dry with paper towels. Transfer ramps to a baking sheet that has been sprayed with nonstick oil. Arrange ramps in a single layer, alternating ends and extending leaves to lay flat. Brush with olive oil. Sprinkle with sea salt and crushed oregano. Bake until bulbs are tender golden, leaves have shrunk, and several spots are charred. Allow to cool slightly before serving. Leftover ramps maybe crushed into a topping for sprinkling over Wild Ramp Bacon Chowder.*

*Follow the link for Wild Ramp Bacon Chowder

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