potato

Maque Choux Soup

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Maque Choux Soup! This fancy name for Spicy Corn Chowder is pronounced “mock shoe”. (Sometimes I get a kick out of acting like a gourmet chef, so humor me a little bit.) Believe me when I say use the freshest garden ingredients in making this rich bodied soup. You won’t regret it. Since I freeze the wonderful Indiana sweet corn in its prime, along with the garden green bell peppers, the flavors seemed to burst forth in jubilation. If you can’t find fresh produce, try frozen as a substitute. I also had saved some smoky end pieces from a baked Virginia ham recently for a nice salty finish. 

MAQUE CHOUX SOUP

Ingredients:

2 cups whole-kernel corn

1/3 cup green pepper, chopped

1/4 cup onion, chopped

1 tablespoon vegetable oil

1/4 teaspoon cumin

2 potatoes, peeled and diced

2 cups chicken broth

1 teaspoon sea salt

1/8 teaspoon black pepper 

1/8 teaspoon red pepper flakes, crushed

1 cup milk

1/2 cup sour cream

3 tablespoons cornmeal, finely ground

1/2 cup smoked ham, diced

Instructions:

In an iron skillet over medium high heat, add half the corn, onion, and green pepper. Cook, stirring constantly for 3 minutes until vegetables begin to char. Transfer to a large bowl and set aside. Add the vegetable oil and cumin to the skillet and repeat process with remaining corn, onion, and green pepper. Transfer to the same bowl. Take 1 cup of mixture, add 1 cup of chicken broth and blend until slightly smooth. (I used a food processor on pulse.) Meanwhile, in a 2-quart pan, boil potatoes in remaining chicken broth seasoned with sea salt, black pepper, and red pepper flakes.  Cook until tender, about 10 minutes. If necessary add enough water to keep it from boiling dry. Reduce heat to medium low and add one cup milk. Simmer, stirring often. Add corn mixture and creamed corn mixture to potato base. Simmer for 5 minutes. Whisk together sour cream and cornmeal in a measuring cup. Slowly add hot soup to it. This will keep the sour cream from curdling. Then slowly pour it back into the corn chowder. Simmer, stirring occasionally for 5 minutes or until soup thickens. Add diced ham. Heat through. Serve hot. Garnish with cheddar cheese and ham pieces. 

Kohlrabi Fritters

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Kohlrabi Fritters! I stumbled onto this odd shaped vegetable at the Farmers Market and was intrigued by the green spiked bulbous shape with its long leafy shoots. It reminded me of a turnip, but had the faint aroma of cabbage. After learning its name, I just had to try it. My mind was already thinking of its seasoned taste fried crisp in olive oil. 

KOHLRABI FRITTERS

Ingredients:

1 medium kohlrabi 

1 small sweet potato

1/2 yellow onion

1/2 teaspoon seasoned salt

1/8 teaspoon garlic powder

1/8 teaspoon cracked black pepper

1/8 teaspoon crushed red pepper flakes

1 teaspoon baking powder

1/2 cup flour

2 eggs, beaten

1 green onion

Olive oil for frying

Instructions:

Peel kohlrabi and sweet potato. Using a food processor, grate the kohlrabi, sweet potato, and yellow onion. It should equal 3 1/2 cups of shredded vegetables. Transfer to a bowl. Add seasonings, baking powder, and flour. Fold in the beaten eggs to coat well. Snip the green onion with kitchen shears and gently mix in. The fritters should stick together. Pour enough olive oil in a skillet to cover the bottom of the pan. Heat on medium high. Drop kohlrabi mixture by heaping spoonfuls into the oil. Pan fry 2 minutes without burning. Turn over and fry another 2 minutes. Watch! Remove and drain on paper towels. Continue making fritters until all mixture is used. Serve warm with a dollop of Greek yogurt and garnish with green onion snips. 

Incredible Ham Potato Casserole

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Incredible Ham Potato Casserole! As the days grow shorter and the night chill sets in, gather around the table for this hearty harvest meal. It can be made ahead and popped in the oven at a moment’s notice. When it comes out with the cheese bubbly and the topping crisp, serve it in the same vessel to keep it hot. By adding smoky Virginia ham chunks and chopped vegetables, this main dish is easy-to-follow and goes a long way. The crunchy topping gives it a nice finish. Plus, leftovers are a bonus!

INCREDIBLE HAM POTATO CASSEROLE

Ingredients:

3 cups ham chunks

1 green pepper, chopped

1 sweet onion, chopped

1 tablespoon pimento, diced

30-32 ounces frozen southern-style hash brown potatoes, thawed 

2 cups cheddar cheese, shredded

1 cup cream of chicken soup, condensed

16 ounces sour cream

1/2 cup butter, melted

Instructions:

Preheat oven to 350°. Combine all ingredients. Mix well and pour into a greased 9″x13″ casserole dish. Add topping. 

Topping Ingredients:

1/2 cup butter, melted

2 cups corn flakes

Instructions:

Gently mix corn flakes with butter and spread over top of casserole. Bake in oven for one hour. Serve family-style. 

Deep Dish Chicken Salad

What’s Cooking in Gail’s Kitchen? The Daily Special: Deep Dish Chicken Salad! Want to feel special? Try serving your next dinner in a traditional French-style mini au gratin pan. Not only does it show off food attractively, it offers single-serving portion control. It’s the perfect touch to any meal and bakes in less time. Make your life simpler with any of the oven-to-table choices available. I did. 

DEEP DISH CHICKEN SALAD

Ingredients:

3 cups chicken, cooked

1 cup extra sharp cheese, finely shredded

1 tablespoon green onion

1/2 cup mayonnaise 

4 stalks celery, chopped

1 tablespoon lemon juice

1/4 teaspoon celery seeds

1/8 teaspoon red pepper flakes

Sea salt to taste

Dash of pepper

1 cup potato chips, crushed

Instructions:

Preheat oven to 350°. Combine chicken, celery, mayonnaise, salt, pepper, lemon juice, celery seed, red pepper flakes, and half the cheese. Mix lightly. Spoon casseroles into single serving pans. Bake for 20 minutes. Top with remaining cheese and potato chips. Bake another 5 minutes or until cheese is melted. Garnish with green onion snips. 

New England Soup Pasta

What’s Cooking in Gail’s Kitchen? A Cut Above: New England Soup Pasta! I just want to put this out there…..I’m a very forgiving person. That being said, IF you are in a crunch for time, and IF you have a favorite brand of New England Clam Chowder, I promise to look the other way for you to use a store-bought version of soup in lieu of making it from scratch. No judgment. Then proceed with the shell pasta portion for a fabulous meal that may cause you to scratch your head and mumble, “Why have I never thought of this amazing meal before?” See? Forgiven. 

NEW ENGLAND SOUP PASTA

Ingredients: 

1 tablespoon butter

1/2 cup onion, diced

1/2 teaspoon kosher salt

1 tablespoon flour

6.5 ounce minced clams, canned

8 ounce bottled clam juice

8 ounce package, shell pasta, small size 

1 Yukon Gold potato, peeled and diced

1 rib celery, diced

1/8 teaspoon cayenne pepper

1/2 cup light cream

1 tablespoon olive oil

2 tablespoons Parmesan cheese, grated

Crumbled bacon, for garnish

Fresh tarragon, for garnish

Instructions: 

Warm butter in a skillet over medium heat. Add diced onion and kosher salt. Cook and stir until onions soften and turn translucent, about 5 minutes. Sprinkle in the flour; cook and stir until it turns into a roux. Drain clams, reserving the juice. Set aside the clams. Pour reserve clam juice and bottled clam juice into the skillet. Whisk to scrape bits from the bottom of the skillet. Raise heat to medium-high, then reduce to a simmer. While the clam sauce is thickening, cook the pasta. Bring a large pot of water to a boil. Add shell pasta. Cook, stirring occasionally, until pasta Al dente, approximately 7-8 minutes. Meanwhile, add diced potatoes, diced celery, and cayenne pepper to the simmering clam sauce. Simmer for 5 minutes. Reduce heat to medium-low and add the reserved clams, light cream, and I tablespoon olive oil. Simmer gently, stirring occasionally, for 10 minutes or until the vegetables are tender. Fold in grated Parmesan cheese. Drain pasta; ladle into individual serving bowls. Top with clam sauce-soup. Garnish with crumbled bacon and fresh tarragon. Serve warm. 

Yankee Potato Salad

What’s Cooking in Gail’s Kitchen? Yankee Potato Salad!  The new red potatoes at the market right now make the best-tasting side dish for all your casual meals. Wash them thoroughly so you can leave the skins on.  

YANKEE POTATO SALAD

Ingredients:

10 new red potatoes, small 

2 green onions 

3 ounces of hickory-smoked bacon bits

1 tablespoon fresh dill

1 cup real mayonnaise 

Instructions:

Quarter the red potatoes and put into a pot with enough water to cover. Bring to a boil, then reduce to medium heat and cook for 15-20 minutes. Drain. In a large bowl, add cooled potatoes, bacon bits, cut-up green onions. Mix in mayonnaise to blend well. (For a moist salad, add more.) Finally, gently fold in the fresh cut dill.  Refrigerate 1-2 hours for best flavor. 

Gorgonzola Blue Chip Appetizer

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Gorgonzola Blue Chip Appetizer! If I told you there was a slightly healthier alternative to regular potato chips and tortilla corn chips, would you believe me? Naturally blueish-purple potatoes seriously come in chip form in the snack aisle at the grocery store. At first bite, you may notice a slightly nutty taste. It’s different, but good. By adding a layer of melted cheeses, suddenly this snack has become a gourmet appetizer. Personally, I like the added kick of sriracha and green onions. If you’re not sure of the rest of the family, put these finishes on the side to add later. It could mean more for you. 

GORGONZOLA BLUE CHIP APPETIZER

Ingredients:

5-ounce bag blue vegetable chips

4-ounces Gorgonzola cheese crumbles

1/2 cup mozzarella cheese, shredded 

1-2 green onions, sliced thin

Sriracha sauce, to taste

Instructions:

Layer blue vegetable chips in a single layer on a microwave-safe serving platter. Arrange crumbled Gorgonzola cheese over chips. Evenly cover with shredded mozzarella cheese. Microwave platter on level four for two minutes. Repeat, if necessary, to melt the cheeses. Top with green onion strips. Drizzle with sriracha sauce. Serve immediately. 

Very Cheddar Potato Gratin

What’s Cooking in Gail’s Kitchen? Food With Soul: Very Cheddar Potato Gratin! It’s no secret some of us have a love affair with cheese. It’s not enough to sprinkle a handful of cheese on top of scalloped potatoes before sliding them into the oven. Sometimes you have to be downright sneaky about it. And you can blame me for it, if need be. By hiding grated cheese between two layers of sliced potatoes, and then sprinkling more cheese across the top of these mini casseroles, you not only guarantee a cheesy, ah-mazing dish, you have one that is comfort-food all the way to your favorite spot on the couch. Now where’s the remote?

VERY CHEDDAR POTATO GRATIN

Ingredients:

1/2 cup chicken broth

1/2 cup light cream

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon thyme

1 pound russet potatoes, peeled and sliced thin

1 cup sharp cheddar cheese, shredded

Everything But Bagel seasoning

Instructions:

Preheat oven to 400°. Spray single two serving pans with nonstick oil. Set aside. In a bowl, combine chicken broth, light cream, Dijon mustard, kosher salt, black pepper, and thyme. Mix well. Layer half the potatoes in the prepared dishes. Sprinkle half the cheese over each; divide half the liquid over top. Repeat with remaining potatoes, cheese, and broth. Transfer cookware to a baking sheet. Cover each pan with foil. Bake 30 minutes. Remove the foil and bake 30 minutes longer or until potatoes are tender when tested with a knife. The top will be crispy. Sprinkle with Everything But Bagel seasoning. Cool slightly before serving.

Mashed Potato Cakes

What’s Cooking in Gail’s Kitchen? Time To Eat: Mashed Potato Cakes! Remember when you were a kid and you went to the beach to build sandcastles? Sometimes they molded and other times they crumbled. Well, today is a day for you to try again and get it right. There is one exception, though. Instead of using sand, we are going to use mashed potatoes. The results are crispy on the outside and perfection on the inside. Let the fun begin.

MASHED POTATO CAKES

Ingredients:

3 medium potatoes, peeled, rinsed, and quartered

1 egg, beaten

1 tablespoon onion, finely chopped

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon butter

1-2 tablespoons milk

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper; set aside. Cook potatoes in plenty of salted water until thoroughly cooked; then drain. Meanwhile, sauté the onions until translucent; set aside. In a large bowl, combine cooked potatoes, beaten egg, sautéed onions, sea salt, black pepper, and butter. Adjust the texture with milk, as needed. On the baking sheet, using a ring mold, scoop mashed potato mixture to shape the cakes, about 1 1/2” thick. Press down slightly with the back of a spatula. Remove the ring mold and repeat the process for remaining mashed potatoes. Bake in the preheated oven for 10 minutes, or until golden brown. Transfer the potato cakes to a platter and top with a dollop or two of butter. Serve immediately.