Culinary Confessional

Seared Rib Eye Steak with Fried Potatoes and Beurre Rouge Pan Sauce Four 10 oz rib eye steaks 2 tbsp dried crushed rosemary 4 tbsp vegetable oil (divided) 3 shallots, sliced thin 2 cups chianti wine 1 lb cold butter 4 tbsp duck fat 1 lb fingerling potatoes, halved lengthwise Salt and pepper to taste Preheat large skillet over medium heat. Season both sides of the steak with the rosemary, salt, and pepper. Then set aside and let sit for 30 minutes at room temperature. Heat 2 tbsp oil in the preheated pan, then add two of the steaks. Sear for 8 minutes per side, then remove from the pan and place on a plate to rest. Then repeat with the remaining oil and steaks. (Note: tent a piece of tinfoil over the plate to keep the steaks warm.) In a separate saute pan set over medium-high heat, melt the duck fat, then add the potatoes, cut side down. Cook for 5-6 minutes, then flip over and cook another 3-4 minutes or until the potatoes are fork-tender. Then remove from heat and set aside. Add the shallots to the pan the steaks were cooked in and saute for 3 minutes. Add the wine and reduce by 75%. Then turn off the heat and whisk in the butter, 1 tbsp at a time. Taste and season with salt and pepper as needed. Once the steak has rested, slice and serve with the potatoes, drizzled with the red wine butter sauce. Approximate Nutritional Values: http://www.food.com/recipe/beef-rib-eye-roast-with-potatoes-mushrooms-and-pan-gravy-155384

Lamb Cacciatora Stew 2 lb leg of lamb—silver skin removed and cut into 1” cubes 3 tbsp olive oil 1 onion, chopped 1 tomato, deseeded and diced 1 carrot, chopped 2 potatoes, peeled and diced 2 stalks celery, chopped 3 cloves garlic, minced 1/2 cup red wine 4 cups beef stock 3 sprigs rosemary 5 sprigs thyme 2 sprigs parsley 1/4 lb prosciutto, chopped 1/2 cup pecorino cheese, grated Salt and pepper to taste Warm the oil in a Dutch oven set over medium-high heat. When the oil is shimmering, add the lamb and cook for 3-4 minutes, stirring occasionally, until nicely seared. Add the onion, tomato, carrot, potato, celery, and garlic. Stir well to combine, then season with salt and pepper. Add the red wine and stir to deglaze the pan, then add the beef stock, rosemary, thyme, and parsley. Cover, reduce heat to medium, and cook for 1 hour or until most of the liquid has reduced and the lamb is fork-tender. Stir in the prosciutto and cook for 5 more minutes, then remove the rosemary, thyme, and parsley sprigs. Serve garnished with the pecorino. Approximate Nutritional Values: http://www.food.com/recipe/crock-pot-rustic-lamb-stew-17210

Butternut Chorizo Soup 1 tsp olive oil 1 yellow onion, chopped 4 cloves garlic, minced 2 chorizo sausage links—casings removed, halved, then sliced thin 3 cups chicken stock 2 cups frozen butternut squash, defrosted 1 potato, peeled and cubed 2 tbsp dried oregano 1 tbsp ground cumin 1/4 cup heavy cream 3 tbsp cilantro, chopped Salt and pepper to taste Heat the oil in a deep pot over medium-high heat.  Once smoking, add the onions and saute until tender, about 6 minutes. Puree the butternut squash in a food processor until smooth, then season with salt and pepper. Add the garlic and saute for 30 seconds, then add the chorizo and cook until browned. Pour the chicken stock into the pan, followed by the butternut puree, potato, oregano, and cumin.  Bring to a boil, then reduce the heat and simmer until the potato is tender, about 45 minutes.  Then remove from heat and let cool for 10 minutes before stirring in the cream. Garnish with the cilantro, then serve. Approximate Nutritional Values: http://www.food.com/recipe/south-american-butternut-squash-stew-421190

Pierogies in Sun-Dried Tomato Cream Sauce 12 potato and cheddar pierogies  (found in your store’s freezer section) 1 lb mild Italian sausage 1 pint grape tomatoes 1/2 cup extra virgin olive oil 1 cup sun-dried tomatoes 2 cloves garlic, minced 1 cup basil, stems removed 1/2 cup parmesan cheese, grated 1/2 cup heavy cream 1/4 cup milk 2 tbsp butter Salt and pepper to taste In a large pot of salted boiling water, cook the pierogies according to package directions, then drain and set aside. In large saute pan over medium-high heat, warm the oil, then add the sausage, breaking it up with a wooden spoon, then add the tomatoes.  Cook until browned, about 5 minutes, then use a slotted spoon to remove from the pan and set aside. Combine the sun-dried tomatoes, garlic, basil, and parmesan in a food processor and blend until smooth. Add the butter to the pan, then whisk in the sun-dried tomato pesto.  Once combined, add the cream and milk, whisk occasionally until thickened. Return the sausage to the skillet and toss to combine.  Simmer for 5 minutes. Place the pierogies in a serving dish and cover with the sauce and sausage.  Approximate Nutritional Values: http://www.food.com/recipe/perogies-casserole-ii-with-smoked-sausage-for-two-107221

Cooking Tip: No Spuds Don't store onions and potatoes in the same place; they'll spoil faster.  In a cool dry place with good air circulation, onions will last 2-3 months. And store potatoes will apples to keep them from sprouting.

Butternut Corn Chowder 2 cups sweet fresh corn kernels 1 small butternut squash (or 8 oz frozen, then defrosted), diced 1 yellow onion, diced 3 red potatoes, diced 4 tbsp butter 1 tbsp flour 3 cups vegetable stock 1 tbsp fresh sage, chopped 1 tbsp seasoned salt 1 cup heavy cream 1 loaf ciabatta bread, hollowed out In a pot over medium-high heat, melt the butter and add squash, corn, and onions. Cook for four minutes, then add the flour. Whisk constantly for one minute, then add the potatoes, vegetable stock, sage, and seasoned salt.  Increase heat to high. Once the mixture comes to a boil, lower the temperature to medium and cook uncovered, stirring occasionally, for 10-12 minutes or until potatoes are fork-tender. Remove the pot from the heat and whisk in the cream.  Pour into the hollowed out ciabatta loaf and serve. Approximate Nutritional Values: http://www.food.com/recipe/butternut-squash-and-corn-chowder-52838

Loaded Baked Potato Soup 2 russet potatoes—washed and peeled 1 head broccoli—stem removed and cut into florets 1-1/2 cups chicken broth 1 cup milk 1/2 cups heavy cream 1/2 cup sour cream 3/4 cup extra sharp cheddar cheese, shredded 1/2 cup scallions, chopped (divided) 4 slices bacon, cooked and crumbled Salt and pepper to taste Pierce the potatoes with a fork, then microwave on high for 5 minutes. Turn over and microwave another 4 minutes or until tender.  Then set aside to let cool slightly. Meanwhile, blanch the broccoli in a large pot of salted, boiling water for 3-4 minutes or just until tender, then drain and return to the pot. Over medium heat, add the chicken broth, milk, cream, and potatoes and bring to a boil.  Then use an immersion blender to puree until smooth.  (Or, alternatively, working in batches, puree in a standard blender, then return to the pot.) Whisk in the sour cream, half the scallions, salt, and pepper, then cook on low another 10 minutes, stirring occasionally. Serve garnished with the cheddar cheese, remaining scallions, and bacon. Approximate Nutritional Values:  http://www.food.com/recipe/loaded-baked-potato-soup-215971

Turkey Empanadas 1 sheet frozen puff pastry, thawed 1/4 cup flour 3-1/2 cups cooked turkey, cooled and chopped 2 cups cooked mashed potatoes, cooled 1/2 cup corn kernels 2 tsp Cajun seasoning 1 tsp ground cumin 1 egg white 1 tsp water Salt and pepper to taste Preheat the oven to 450-deg.  Line a large baking sheet with parchment paper. In a large bowl, combine the turkey, mashed potatoes, corn, Cajun seasoning, and cumin, then season with salt and pepper. Working on a flat, floured surface, roll the thawed puff pastry sheet out to 1/8″ thickness.  Using a large biscuit cutter, cookie cutter, or a glass, cut out as many circles as possible.  Then roll up the scraps of dough, roll out again, and cut out more circles until the dough is used up. Place 2 tbsp of filling in the center of each circle, then fold in half and use a fork to crimp the edges together.  Gently, transfer the empanadas onto the prepared baking sheet. In a small bowl, combine the egg white and water, then brush the wash over the empanadas.  Once coated, bake for 15 minutes or until golden brown. Approximate Nutritional Values: http://www.food.com/recipe/turkey-empanadas-grande-379976

Parmesan Potato Cups 20 oz refrigerated shredded potatoes 3 shallots, minced 1 cup parmesan cheese, grated 1 tsp kosher salt 1 tsp black pepper 2 tbsp olive oil Non-stick cooking spray Preheat oven to 350-deg.  Coat a muffin tin with the non-stick spray. In large bowl, combine the potatoes, shallots, parmesan, salt, and pepper.  Toss to combine, then drizzle with the olive oil and toss again. Spoon the mixture evenly into the greased muffin cups.  With the back of the spoon, gently press down on the mixture.  Bake for 60-75 minutes or until browned and crisp, then let rest on the counter for 5 minutes. To remove from the muffin pan, run a small knife or offset spatula around the edges to loosen, then gently remove each potato cup.  Plate and serve! Approximate Nutritional Values: http://www.food.com/recipe/potato-cups-in-muffin-tins-irish-163565

Garlic Chipotle Grilled Potatoes 5 large russet potatoes—peeled and cubed 1 cup cold butter, cubed 1/4 red onion, minced 5 cloves of garlic, minced 2 chipotle pepper 2 roasted red bell peppers 3/4 cup apple cider vinegar 1 cup extra virgin olive oil Salt and pepper to taste Non-stick cooking spray In a blender, puree the chipotle peppers, red peppers, vinegar, olive oil, and 1 tsp salt.  Once smooth, pour into a bowl, cover with plastic, then let sit at room temperature for 30 minutes. Preheat grill to medium.  Coat an aluminum foil pan with the non-stick spray. Place the potatoes in the foil pan, then scatter the cubes of butter on top.  Pour 1/2 cup of the pepper puree over the potatoes, sprinkle the onion on top, then season the dish with salt and pepper. Set the foil pan on the grill and either pull down the lid or cover with tinfoil.  Cook for 50 minutes, stirring every 10 minutes to keep redistributing the flavors.  Then add the garlic, stir, and cook another 10 minutes.  The potatoes should be fork tender and golden brown. Approximate Nutritional Values: http://www.food.com/recipe/grilled-sweet-potato-dippers-with-garlic-chipotle-302465

 Cooking Tip: One potato, two potato...  

When making a big batch of baked or mashed potatoes, don’t waste time scrubbing each of them.  Instead, run them through the rinse cycle of your dishwasher.

Double-Baked Potatoes with Cheddar and Prosciutto 4 russet potatoes, scrubbed clean 1/3 cup creme fraiche (or sour cream if not available) 3 tbsp butter 1 tsp salt 1 tsp pepper 2 tbsp paprika 1/4 cup parsley, chopped (plus extra for garnish) 1/4 cup chives, chopped (plus extra for garnish) 1/4 cup scallions, sliced thin (plus extra for garnish) 1 cup extra sharp cheddar cheese, grated 1 cup white cheddar cheese, grated 10 slices prosciutto, chopped Preheat over to 375-deg. Poke the potatoes several times with a fork to allow the steam places to escape. Place on a baking sheet and roast in the oven for an hour or until fork-tender.  Then remove from the oven and let cool slightly. Once cool enough to handle, halve the potatoes lengthwise and scoop the meat into a large bowl, being careful not to break the skins.   To the bowl, add the creme fraiche, butter, salt, pepper, paprika, parsley, chives, and scallions.  Mix well, then adjust seasonings as needed. Bring oven temperature up to 400-deg. Fill the reserved potato skins with the potato mixture.  Top with the grated cheeses and sprinkle with the prosciutto. Return to the oven and bake for 15 minutes or until the cheese is golden brown and the prosciutto is crispy.  Then turn the oven to Broil and cook another 5 minutes or until the crust is crispy. Garnish with the reserved herbs, then serve. Approximate Nutritional Values: http://www.food.com/recipe/twice-baked-potatoes-with-mushrooms-and-prosciutto-413073

Smoked Mashed Potatoes 3 lbs russet potatoes, peeled and cubed 4 tbsp butter 3 tbsp garlic and chive cream cheese 3 tbsp smoked paprika 1 tsp garlic salt 1/2 cup buttermilk 2 cups smoked gruyere cheese, shredded Salt and pepper to taste Preheat oven to 375-deg.  Fill large pot 3/4 full of salted water and add the potatoes.  Bring to boil and cook for 10-15 minutes or until potatoes are tender.  Drain and transfer to the bowl of an electric stand mixer fitted with a flat paddle.  Add the butter and cream cheese and mix on low until well combined, then add the paprika, garlic salt, buttermilk, salt, and pepper.  Beat until smooth and creamy. Transfer the potatoes to a large baking dish and top with gruyere cheese.  Bake for 15 minutes, until the cheese melts, then serve. Approximate Nutritional Values: http://southern.food.com/recipe/cheesy-mashed-potatoes-366084

Potato Leek Soup 1 cup leek, sliced 1/2 cup compound butter (such as Kerry Gold Irish) 2 cups Yukon Gold potatoes, peeled and cubed 4 tbsp flour (divided) 3 cups chicken broth 1 tsp black pepper 1 tbsp dried basil 1 tbsp paprika 1 tsp nutmeg 1/2 cup half and half 1/4 cup chives, chopped After slicing the leeks, place them in a large bowl of water and stir them around with your hand to loosen any soil or grit that may be stuck to them.  Then remove from the bowl and pat dry. Melt the butter in deep pot over medium heat, then add the leeks and cook for 5 minutes.  Add potatoes and cook for 5 minutes more before whisking in 3 tbsp flour.  Gradually whisk in chicken broth, followed by the pepper, basil, paprika, and nutmeg.  Lower heat to medium-low and simmer, uncovered, for 20-25 minutes or until the potatoes are tender. In a small bowl, whisk together the half and half and remaining tbsp flour.  Once combined, whisk the mixture into the soup.  Return to a boil, then serve garnished with the chives. (Note: You can also pour the soup into a blender or food processor and puree until either chunky or smooth.) Approximate Nutritional Values:  http://www.food.com/recipe/irish-potato-and-leek-soup-19315

Smoked Salmon Potato Torte 1 large russet potato—peeled and grated 2 tbsp butter 4 oz goat cheese, room temperature 2 tbsp chives, chopped 1 clove garlic, minced Zest of one lemon 4 oz smoked salmon, sliced thin 2 tbsp capers, drained 2 tbsp red onion, finely chopped 1 hard boiled egg, finely chopped Salt and pepper to taste In a small bowl, combine the goat cheese, lemon zest, and garlic.  Season with salt and pepper to taste, then fold in the chives and set aside. Squeeze the grated potatoes to remove any excess liquid.  Season with salt and pepper. Melt the butter in a large skillet over medium-high heat, then add the potato and press down with a spatula to get an even layer.  Cook for 12 minutes or until the bottom is golden brown.  Then carefully flip over and cook for another 12 minutes or until golden brown and crispy. Slide the potato torte onto a plate and let cool completely.  Once at room temperature, spread the goat cheese mixture on top, then layer on the smoked salmon.  Garnish with the red onion, egg, capers, and chives. Cut into wedges and serve. Approximate Nutritional Values: http://www.food.com/recipe/potato-cake-with-smoked-salmon-97854

Potato Spinach Frittata with Chorizo 5 oz baby spinach 6 tbsp olive oil (divided) 3 small Yukon Gold potatoes, peeled and diced 1/2 lb chorizo 1 leek, sliced 5 eggs 2 tbsp smoked paprika 2 tbsp chives, chopped 1 tsp ground cumin Salt and pepper to taste Bring a large saucepan of salted water to a boil. Add the spinach and cook for 1 minute, then remove from the pot and blanch in a large bowl of ice water to stop the cooking process.  Let sit for 1 minute, then drain and squeeze out all excess liquid. Finely chop the spinach finely and set aside. In a large skillet, heat 3 tbsp of olive oil over medium heat, then add the chorizo, diced potatoes, and leek. Cook, stirring often, for 8 minutes or until the potatoes are tender, then remove from heat. In a bowl, whisk the eggs with the salt, pepper, and paprika, then add the spinach, potato and chorizo mixture, chives, and cumin.  Stir to coat. Heat 2 tbsp olive oil in the skillet over medium heat. Add the egg mixture, then reduce heat to medium-low.  Cook, without stirring, for 8 minutes or until the top is still slightly runny but the bottom is set. Run a knife or rubber spatula around the edges of the frittata and carefully slide it onto a plate. Cover with another plate, hold the plates together, and flip upside down. Add the remaining oil to the skillet, then slide the frittata back onto the pan.  Cook for 7 or until the eggs are fully cooked and the frittata is set. Cut the frittata into wedges and serve. Approximate Nutritional Values: http://www.food.com/recipe/potato-bacon-and-spinach-frittata-166788

Creamy Shrimp Chowder 1-1/2 pounds fresh shrimp—peeled, cleaned, and deveined 2 tbsp butter 4 shallots, chopped 2 cloves garlic, minced 5 strips bacon, finely chopped 3 potatoes, diced 1 cup frozen corn kernels 2 (10-3/4 oz) cans cream of mushroom soup 3-1/2 cups whole milk 1/4 tsp cayenne pepper 1 tsp dried thyme 1 cup monterey jack cheese, shredded 1/4 cup fresh parsley, chopped Melt the butter in a Dutch oven over medium heat, then add the shallot and bacon and cook for 6 minutes or until tender.  Then add the garlic and cook another 30 seconds. Stir in the cream of mushroom soup, milk, potatoes, corn, thyme, and cayenne, then bring to a boil.  Once bubbling, add the shrimp and reduce heat.  Let simmer, stirring often, for 5 minutes or just until shrimp turn pink. Stir in the cheese until melted, then garnish with the parsley before serving Approximate Nutritional Values: http://www.food.com/recipe/simply-delicious-shrimp-and-corn-chowder-474521