potatoes

Foiled Potatoes

What’s Cooking in Gail’s Kitchen? Food With Soul: Foiled Potatoes! Have I mentioned how much I like my new outdoor kitchen? Living in Florida, the weather is so tropical it makes cooking outdoors an effortless way to prepare meals. Grilling seems to make food taste better and roasted potatoes easily become a star attraction. And the best part is dining alfresco. This is what I call a “stay-cation”.

FOILED POTATOES

Ingredients:

2 baking potatoes

1/2 sweet onion, sliced

3 tablespoons butter

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

Instructions:

Preheat the grill to 400°. Wash the potatoes and pat dry. Pierce each potato with a knife. Microwave for 4 minutes on 100% power. Remove from microwave and allow to cool, slightly. Spray a sheet of aluminum foil with nonstick oil. Cut the potatoes into 1/4” slices. Arrange potatoes on foil. Top with sliced onions. Add pats of butter over all. Sprinkle with seasoned salt and black pepper. Fold the packet to seal. Place the sealed foil packet directly onto the grill grates. Close lid. Cook for 10 minutes; carefully flip packet and cook 10 minutes longer. Transfer foiled potatoes to a platter. Be aware of steam when the packet is opened. Serve immediately.

Dutch Baby Buttery Potatoes

What’s Cooking in Gail’s Kitchen? Food With Soul: Dutch Baby Buttery Potatoes! These naturally buttery potatoes have a silky skin that can be eaten when baked. The creamy yellow flesh has a slightly nutty flavor that will give you reason enough to make an entire meal out of these gourmet nuggets. In fact, the aroma was so enticing, my husband and I did that exact thing. You see, once you’re an adult, you can make up any rule you want when it comes to meal-planning.

DUTCH BABY BUTTERY POTATOES

Ingredients:

24-ounce bag of Dutch Baby Yellow Potatoes

4 tablespoons butter, melted

1/4 teaspoon garlic powder

1 teaspoon parsley flakes

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 cup parmesan cheese, grated

Green onion snips, for garnish

Instructions:

Preheat oven to 400°. Boil whole potatoes on the stove in a pan of salted water for 15 minutes. Drain and allow potatoes to cool enough to handle. In a glass baking dish, combine melted butter, garlic powder, parsley flakes, dried oregano, kosher salt, and parmesan cheese. Cut boiled potatoes in half lengthwise. Arrange in a single layer. Using a pastry brush, cover the potatoes with the herbed butter and cheese mixture. Bake, uncovered, for 20 minutes until potato bottoms are crispy. Serve immediately.

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.

Yukon Gold Potato Medley

What’s Cooking in Gail’s Kitchen? Bright Ideas: Yukon Gold Potato Medley! For my friends who like their veggies, and prefer a meatless diet, here’s a quick way to combine potatoes, carrots, and onions into a very filling meal. It has herbs to enhance flavor, and delicious butter to combat hunger pangs. Plus, butter makes everything taste drool-worthy. Amirite? Did I ever tell you, every time I refill the butter dish, if there is even a sliver of butter in the wrapper, I swipe it across my finger and slip it into my mouth? True confessions. After all, I import the butter from France, so I’m not going to waste one dab.

YUKON GOLD POTATO MEDLEY

Ingredients:

3 Yukon Gold potatoes, skin on and quartered

16-ounce jar Pearl onions, drained

1 pound baby carrots, whole

2 cups vegetable broth

1 teaspoon sea salt

2 tablespoons butter

1/2 teaspoon turmeric

1 teaspoon Italian herbs

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

Instructions:

Combine potatoes, pearl onions, and baby carrots in a 4-quart pan. Cover with vegetable broth. Add sea salt. Bring to boil. Reduce heat to a gentle simmer and cook for 20 minutes. Drain the vegetables in a colander. Warm butter in the pan over medium heat. Add turmeric, Italian herbs, black pepper, and garlic powder. Mix thoroughly. Return the potato medley to the pan. Mix well to coat. Transfer to a serving bowl. Garnish with fresh celery leaves.

Turmeric Roast Beef

What’s Cooking in Gail’s Kitchen? Bright Ideas: Turmeric Roast Beef! Turmeric is a spice in the world of superfoods. It begins as a plant, but the roots hold all the benefits. Turmeric can usually be found in the spice aisle of your favorite grocery store. Its golden-orange color makes a quick scan for identification pretty easy. The aroma has an earthiness to it, which is a compliment for vegetables and beef. Once you try it, your mind may wander to curry dishes, chili soup, and beyond.

TURMERIC ROAST BEEF

Ingredients:

1 1/2 pound chuck roast

2 cups beef broth

1 teaspoon turmeric

1 tablespoon Salty Wahine Hawaiian Seasoning*

5-6 potatoes, washed with skin on, cut into bite-size chunks

16 ounces baby carrots, whole

10 ounces pearl onions, whole

1/4 teaspoon parsley flakes

Instructions:

Place the chuck roast in the slow cooker. Pour beef broth over meat. Sprinkle with turmeric and Salty Wahine Hawaiian Seasoning. Set slow cooker on Low heat for 4 hours. After that time, add the potato chunks, baby carrots, and pearl onions. Continue on Low setting for 4 more hours. Remove roast and vegetables to a platter. Garnish with parsley flakes. Reserve juices for au jus, gravy base, or soup starter.

*I receive no recompense for mentioning Salty Wahine Hawaiian Seasoning.

Ultimate Turkey Hash

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Ultimate Turkey Hash! There’s something about eating a forkful of savory potatoes for breakfast. And if watching your carbs is a thing, your body has a better chance of burning carbs in the morning. At least that’s what my husband tells me. I tend to look more at portion-control and fat content. Then again, I also put a lot of value in metabolism, genetics, and good ole nutrition. No matter how you serve it up, in the end it’s nothing more than a turkey shoot.

ULTIMATE TURKEY HASH

Ingredients:

1 potato, washed with skin on

1-2 tablespoons olive oil

1/4 cup green pepper, chopped

1/4 cup onion, diced

1/2 teaspoon seasoned salt

1/4 teaspoon garlic and herb seasoning blend

1/2 cup seasoned turkey, shredded

2 eggs

Instructions:

Wash potato, pierce with a knife, and microwave on High for 4 minutes. Transfer to a cutting board. Cut into chunks. Warm olive oil in a medium skillet over medium-high heat. Add green peppers and diced onions. Sauté 5 minutes, or until soft. Add potatoes. Sprinkle with seasonings. Cook until potatoes turn golden brown. Add shredded turkey. Heat through. Make two wells. Spray centers with nonstick oil. Drop an egg into each well. Cover pan for one minute. Reduce heat to low. Check eggs. Cover one minute longer or cook until eggs are set. Serve immediately.

Veggie Pot Pie

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Veggie Pot Pie! Do you like to make pie dough? What if it’s not flaky? Are you okay with that? How do you keep the bottom crust from being soggy? Is it necessary to have a top crust? All very good questions, I assure you. Forget them for now and come with me into the land of phyllo dough where tissue-thin layers of unleavened dough are brushed with melted butter creating a crispy golden crunch. Expert bakers took the time and skill to make our lives easier by rolling and stretching the dough multiple times so we don’t have to. The result is a product as close as our neighborhood grocer. With pre-made phyllo dough as your starting point, anyone can be a gourmet chef. No dough-making required.

VEGGIE POT PIE

Ingredients:

7-ounce box antioxidant blend frozen vegetables, thawed

1 cup pearl onions

1 cup frozen corn, thawed

1 cup frozen peas, thawed

1/2 cup frozen green beans, thawed

1 sweet potato, skin on

2 tablespoons olive oil

4 ounces fresh mushrooms, cut-up

1/4 teaspoon garlic powder

1/2 cup parmesan cheese, grated

1 egg, beaten

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes

12 sheets frozen phyllo dough, thawed in the refrigerator overnight

6 tablespoons butter, melted

2 ounces goat cheese, crumbled

Instructions:

Keep phyllo dough chilled until ready to use. Preheat oven to 350°. In a large bowl, combine antioxidant vegetable blend, pearl onions, corn, peas, and green beans. Gently toss to keep vegetables from mashing. Wash skin of sweet potato. Pierce with a knife. Microwave on High setting for 3 minutes. Let sweet potato cool enough to handle before cutting into cubes. Gently toss into vegetable mixture. Warm olive oil in a skillet over medium-high heat. Add mushroom pieces. Sprinkle with garlic powder. Cook, stirring occasionally until almost tender, about 5 minutes. Transfer to bowl of mixed vegetables. Add parmesan cheese. Mix beaten egg into vegetables. Sprinkle with kosher salt, black pepper, and red pepper flakes. Butter a 9” iron skillet. Unroll the phyllo sheets and lay them on a flat surface. Immediately cover with plastic wrap and a damp towel. This prevents the dough from drying out. Keep phyllo covered after removing each sheet. Fit one phyllo sheet into the skillet, allowing the edges to hang over the sides. Brush lightly with melted butter. Continue working quickly by placing one phyllo sheet in the skillet at a time. Turn skillet a quarter-turn, then top with a second sheet; brush lightly with butter. Repeat with remaining sheets and butter. When finished there should be about a tablespoon of butter left. Spoon vegetable mixture evenly over phyllo layers. Sprinkle goat cheese over top. Fold edges of phyllo dough up and over the filling toward the center, overlapping slightly. Center will be exposed. Brush the top of the phyllo with remaining butter. Bake for 40 minutes until golden brown. Transfer iron skillet to a wire rack. Allow to cool for 15 minutes. The flavor of roasted vegetables intensifies at room temperature. Serve warm. (Leftovers may be reheated in the iron skillet with the crust remaining crisp.)

Yams in Pecan Glaze

What’s Cooking in Gail’s Kitchen? Start Smart: Yams in Pecan Glaze! Oh. My. Gosh. You have got to make this recipe. There’s still plenty of time before the holidays to switch back to your traditional family favorite if you don’t like it, but think about this a moment. By using canned yams, or sweet potatoes, preparation is a snap. Who knows? You could end up making both. Remember what I said about “Start Smart”? Sometimes that means taking advantage of the numerous products that eliminate the extra leg work. Sugared pecans are such a gourmet treat. Pick up a package of those to add to the decadent pure maple syrup sauce. Read on if you’re curious.

YAMS IN PECAN GLAZE

Ingredients:

29-ounce can cut sweet potatoes in syrup

4 tablespoons butter

1 teaspoon sage, finely chopped

1 teaspoon thyme, finely chopped

1/4 teaspoon cinnamon

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

Fresh thyme sprigs, for garnish

For Pecan Glaze:

1 tablespoon butter

1/2 cup sugared pecans

1/4 cup pure maple syrup

Instructions:

Preheat oven to 375°. Drain liquid from sweet potatoes into a saucepan. Carefully slice and arrange yams in a casserole dish. Set aside. Boil the liquid over medium heat until only 1/4” covers the bottom of the saucepan. Add butter, sage, thyme, cinnamon, sea salt, and cracked black pepper. Mix well. Pour over sweet potatoes. Bake 15 minutes. While potatoes are baking, make the pecan glaze. Add butter to a skillet over medium heat. Add sugared pecans. Toss to coat. Sauté for 2 minutes. Add pure maple syrup. Cook 5 minutes longer, or until the pecans are caramelized and syrupy. Pour over sweet potatoes. Return casserole to the oven and bake 5 minutes longer, or until the glaze becomes thick. Garnish with fresh thyme sprigs before serving.

Vichyssoise Cold Creamier Soup

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Vichyssoise Cold Creamier Soup! Just hearing the word “soup” during the summer months can make someone rolls their eyes enough to make people pay no attention to what is being said. But hear me out. Let me remind you that the silky consistency of melted ice cream actually brings out the flavor more than its frozen counterpart. Right? Well, “vichyssoise” is a French word for velvety smooth potato and leek soup, usually served chilled. When eaten slightly cold, the sheer creaminess is truly divine. Leeks are mild fancy onions, so if you prefer to use yellow sweet onions, permission granted. Personally, for this recipe, I went all out and used both. I also chose Yukon potatoes for their sweet flavor and moist flesh making them fluffy in texture. Make sense? Obviously you can make modifications to suit your palate. Be creative and send me your thoughts.

VICHYSSOISE COLD CREAMIER SOUP

Ingredients:

2 tablespoons butter

1 tablespoon olive oil

1 sweet onion, chopped

3 leeks, thoroughly rinsed and sliced; green and white parts only

2 Yukon potatoes, peeled and diced

1 teaspoon sea salt

1/8 teaspoon black pepper

14 ounces chicken broth

1/2 cup light cream

Fresh chives, for garnish

Instructions:

In a large heavy-bottomed saucepan, warm olive oil and butter over medium heat. Sauté the yellow onion for 2 minutes until translucent. Add the leeks and sauté 5 minutes longer until soft. Add the diced potatoes and sauté for 2-3 minutes longer. Season with sea salt and black pepper. Add chicken broth and bring to a boil. Reduce heat to Simmer for 30 minutes until potatoes are tender. Carefully transfer small batches of soup to a blender. Purée until smooth. Repeat process until no lumps remain. Pour the smooth texture back into the saucepan. Heat to medium. Add light cream and stir. Soup will thicken within 5 minutes. Remove from heat. Cool to room temperature and then chill for one hour before serving. Pour into bowls and garnish with chopped chives. Serve.