Tag: Potatoes

fish and chips horseshoe bay

Fish & Chips

  The tradition in the UK of fish battered and fried in oil came from Western Sephardic Jewish immigrants from Holland. Originating in Spain and Portugal and settling in England as early as the 16th century, they would have prepared fried fish in a manner similar to pescado frito, which […]

garlic aioli

Vegan Garlic Aioli

  The texture of aioli is more like butter than mayonaisse. In France it is referred to as “beurre de Provence (butter of Provence)”. Aioli sauce should hold it’s shape like butter when chilled. At room temperature it should be stiff, creamy, and not at all runny. When added to […]

beef bourguignon

Beef Bourguignon

  “I can’t think of a more perfect dish to make when it’s cold out, and a great way to use up old red wine you might have any open. It can be served with potatoes, or any noodles you have on hand.” — Gerald Addison, Co-Owner and Co-Executive Chef, […]

seafood chowder 848x477

Seafood Chowder

  A thick and creamy, chunky seafood soup with flavors of the sea that’s out of this world. Made using fish stock, white fish, scallops, mussels and shrimps or prawns. This version has no potatoes as I don’t believe it needs it, but it does have more seafood. Fresh seafood […]

bubble and squeak

Bubble and Squeak

  Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the “great peasant dishes of the world”. The dish has been known since at least the 18th century, and in its early […]

dublincoddle13

Irish Dublin Coddle

  Perfect for the remaining month or two of this bi-polar spring weather (which I am pretty sure is making any manic actually feel sane). My Monday feelings in Irish terminology: "I’m wrecked and could use a shoulder of whiskey in my coffee."To be honest, if I were in Ireland […]

southern pork chops baked in onion gravy3

Smothered Pork Chops Baked in Onion Gravy

  Soul Food Smothered Pork Chops: It’s been said that all soul food is Southern food, but not all Southern food is soul food (Bob Jeffries, 1969). Both use the same ingredients in their cooking, and recipes for common dishes are very similar. The differences between the two cuisines are […]

Best Homemade Yee Sang Salad

Yee Sang (Prosperity Toss Salad)

  Yee Sang, Yu Sheng or Prosperity Toss is a refreshing appetizer consisting various ingredients that is served during Chinese New Year. This dish is believed to bring you abundance and prosperity. The tradition is to toss everything high and it is okay to make a mess. While you are […]

Twice Baked Lobster Stuffed Potatoes

Twice-Baked Lobster Stuffed Potatoes

  Chef Marc Murphy shares his ingenious way to elevate stuffed potatoes in his cookbook, Season with Authority. Marc recommends getting a female lobster: “You’ll need the roe for this dish, but if for some reason, you get male lobsters, just proceed with the recipe as is, minus the lobster […]

Coq Au Vin

Coq au Vin

Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune, coq au Riesling, coq au pourpre or coq au violet, […]

Melting Potatoes

Melting Potatoes Fondant

Melting Potatoes AKA Pommes De Terre Fondantes: Thick potato slices that are crispy and brown on the outside and creamy, soft in the middle. You will want to make these delicious potatoes again and again. They are crispy and brown on the outside and creamy on the inside, plus they […]

Skordalia

Skordalia Garlic and Potato Dip

  Skordalia is a beautiful Greek-style garlic dip that has a thick base of either day-old bread or mashed potatoes. This easy skordalia recipe is made of mashed potatoes and flavored with garlic, crushed almonds, and lemon juice. Extra virgin olive oil is the way to whip it all together […]

Primeribdinner

Prime Rib

  This prime rib roast recipe used an easy method to “char” and then “cook” the prime rib roast. The very high temp, in the beginning, starts the cooking process, heats the oven to a high enough temperature to slow cook the roast, and provides a nice char on the […]

Spatchcock Chicken

By removing the backbone, the chicken can be turned over and laid flat (or butterflied). This helps it to cook evenly and reduces cook time. (It works well with turkey too, make a 10lb spatchcock turkey in just over an hour). Add veggies like carrots, potatoes, or onions and a […]

Traditional Sweet Brisket

  This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I’ll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone […]