New Year’s Resolution – Finish What You Start: Bleu Cheese Mashed and Potato Pancakes

Posted on December 30, 2012 by AnniesDishList

Light Fluffy and Bleu Cheesy

Some people have a hard time finishing things. I, myself, have added ‘finish the books I start’ to my list of New Year’s Resolutions. It just happens – maybe you grew bored of the thing you’ve started or maybe you think it’s taking too long to get to the good parts of 50 Shades of Grey – whatever the reason, certain tasks just aren’t completed.

It’s hard to believe that this could happen with something as delectable as mashed potatoes. But it does. You made too much of the stuff. You didn’t know that some of your dinner guests are strict carnivores or veggie-free. They don’t eat side dishes. They didn’t show. Or, God forbid, they just don’t like potatoes!

Regardless of how it happened, you might find yourself left with a bowlful of cold, rapidly aging mashed potatoes in your fridge following such a party.

If you’re like most Americans…You’ve probably had a mashed potato or two in the past four weeks. One way to avoid having leftover mashed potatoes is to doctor them up a bit – make something unexpected out of the expected.

Bleu Cheese Mashed Potatoes (Serves 8)

Ingredients:

4 lbs Yukon Gold potatoes – washed and quartered…no need to peel
1/2 Cup of Breakstone’s Sour Cream at room temperature
1/2 Cup of heavy whipping cream
6 TBSP of butter
8 oz of crumbled bleu cheese
Salt and Pepper

1. Place the potatoes in a large stock pot and cover with water – enough water so that the water is at least two inches higher than the potatoes

Note: If, like most of us…You want to get ahead and cut the potatoes early…Just keep them in a large stock pot covered with ice water – this will keep them from turning an icky brown color

2. Bring the pot of potato filled water to a boil

Bringing to a boil

3. Reduce to a simmer and cook until potatoes are fork tender – about 15 minutes

4. In a separate saucepan, heat the cream and butter

Heating the Cream and Butter

5. Drain the potatoes and then place them back into the still hot stock pot. This helps to steam the extra water out of the potatoes so you don’t get watery mashed potatoes

6. Using a masher, ricer or fork, mash the potatoes to your own desired consistency – I like ’em pretty smooth

This one’s from WS

From Wolfgang Puck

7. While mashing, ricing or forking, add the warmed milk/butter and whip in

8. Add in the sour cream and bleu cheese and mix until well combined

9. Add salt and pepper to taste

10. Serve immediately OR (thank you, Rachael Ray) you can put the mashed bleu cheese potato mixture in a separate bowl, cover and place over a bowl of simmering water on the stove top and keep warm for up to an hour or more. Shut the front door!

Now….In spite of how fab and different this potato dish was…it’s the next day and your lame non-mashed potato eating friends couldn’t finish this tasty side dish. Sure, you could toss the extra mashed potatoes…But in the spirit of the New Year and finishing what you start…Get creative and make…

Potato Pancakes (serves 4)

Ingredients:

Whatever left over mashed potatoes you have, but at least 2 1/2 cups with ratio of other ingredients below
1/3 Cup of Breakstone’s Sour Cream
1/4 Cup of Bisquick Baking Mix
1 Egg
1 TSP of sugar – you can leave this out, but it really helps to crisp up the edges of the pancakes
Butter for frying

1. Bring the mashed potatoes, Sour Cream and egg to room temperature

2. To the bowl of leftover mashed potatoes, add the sour cream, egg, sugar and Bisquick and mix to well combined.

Just eyeball the ingredient amounts

NOTE: eyeball the consistency – you want it somewhat thick – not as thin as pancakes. Depending upon how much of the mashed potatoes you have left over, you may need to add a little more baking mix or another egg.

Not totally smooth, you want to taste the potatoes

3. Heat the butter in a large skillet over med/high heat – you can use vegetable oil/canola oil as well…just not olive oil

4. Drop pancake-y sized dollops of the mixture into the hot skillet and fry until lightly golden brown on one side

Browning side one

5. Flip the pancakes and fry the second side

See the crispy edges…that’s the sugar at work

6. Serve warm as a fab day two side dish….Or for breakfast – but, I wouldn’t put syrup on these…Just a little butter, maybe a chive or two would be great.

Some things prove harder to finish than others. But, you can get creative. For me, maybe that means finishing the books I start by watching the movie. Don’t judge, the end result is the same. To finish off your mashed potatoes, try whipping up a day two side dish of potato pancakes.

Avoid the Party Pooper: Serve a Party Popper

Posted on December 18, 2012 by AnniesDishList

Every Party Has a Pooper: That’s why we invited you…

Let’s just face it…every party has a pooper. Just the way it is. Sometimes she’s the low-talking dinner party guest seated next to you – You start with a lot of ‘Excuse me?’ and ‘I’m sorry, what did you say?’ and then at some point you give up and just start nodding and agreeing. You may be agreeing to a 5am yoga class or the absolute NYC No-No: a ride to the airport…But, at a certain point, you can’t hear, give up and resign yourself to the polite nod.

Bah-Humbug!

Sometimes he’s the bah-humbug type who monopolizes you during the cocktail hour. You know, ‘the city is so crowded with holiday revelers’, ‘the weather is terrible’, ‘I just don’t FEEL like Christmas’ etc.

She’s the food hater. The wine snob. The terrible gifter – the one who brings a clearly despised re-gift or a coffee mug filled with jelly beans – what?

There’s just always one.

One way to avoid being monopolized by the party pooper is to provide yourself with an escape route. Bring an appetizer that needs some care – escape to the kitchen. And, if you really need an out – even if there’s a waiter there – offer to serve the hors d’oeuvres.

One of my favorite passed hors d’oeuvres is the Spinach Party Popper – much better than a pooper!

Spinach Parmesan Party Poppers (makes 20)

Ingredients:

Mise en place…

1 10 oz package of Birdseye frozen chopped spinach – defrosted and squeezed dry of excess water
3 large eggs gently beaten
1/2 medium onion grated or minced
3 TBSP butter melted
1/2 Cup Parmesan cheese – grated
1 Cup Progresso Italian Style bread crumbs

Always in my freezer

Preheat oven to 350 degrees

1. In a microwave safe bowl, defrost the spinach – about 6 minutes on high stirring halfway through the process

2. Using a dishtowel – squeeze out the excess water from the spinach

Allow the spinach to cool a bit…

3. In a bowl, mix together the spinach, eggs, onion, butter, parmesan cheese and bread crumbs

Ingredients Mixed and Ready for Ballin’

4. Using a small (melon ball sized) scoop, make balls from the mixture and put onto a rimmed baking sheet lined with Reynold’s Wrap pan lining paper

Shiny on the bottom, parchment on the top

5. Bake for 20 – 22 minutes – just until the balls are firm

Perfectly Firm Party Poppers

6. You can either serve immediately…Or, if you need a party escape: allow to cool, transfer to a travel container and take to your next holiday party. Just reheat for about :10mins on 300 before serving

birdseye frozen chopped spinach appetizers

Could he be avoiding the party pooper by serving the poppers?

Even if you are not expecting a party pooper at your next holiday event, the spinach party poppers are a perfect passed hors d’oeuvre. And, because they are vegetarian, a crowd pleaser: They might even make a Scrooge smile, and, as far as you’ll know, they’re a favorite of low-talkers everywhere.

The Luck of the Fighting Irish: Vegetable Pie

Posted on December 11, 2012 by AnniesDishList

Pretty Pie

My mother is superstitious. I had read that it was the Italians who were most superstitious..but, not it our house. It was always my Irish mother who had us making wishes. We threw extra salt over our left (not right) shoulders. We looked for falling stars. We blew on lost eyelashes. All of the traditional opportunities for wishes. Of course, she took it a step further. The superstitions she carried coupled with her catholicism also meant that every time we saw a ‘new church’ we got to stop the car, get out, pray and make a wish.

I grew up believing that there must be something to the Luck of the Irish. As a fan of the Fighting Irish of Notre Dame, I’ve had to endure a lot of years bad luck football. But this year is different: Notre Dame is headed to Miami to vie for the National Championship on January 7.

We Are ND

Some haters will call it luck. Others will argue that ND’s season wasn’t challenging enough – what? They defeated Stanford(8), Oklahoma(12), Michigan(19) and everyone else they played…And, one drunken Michigan State fan I met recently tells me that there’s a petition against letting them play for the title…too late, Spartan.

Call it what you want…But, since the boys have done an amazing job this year – what with the being undefeated and stuff – it’s time for me to show some Irish love. And, hopefully, infuse a little luck into the big game for the Fighting Irish.

Luck O’…

What better way to show the love and push our luck than with a savory vegetable pie – a pie that proudly showcases the colors of the Irish – fighting or not: Green Spinach, White Cauliflower and Orange Sweet Potato.

Vegetable Pie (serves 4)

Ingredients:

In your grocer’s freezer

1 10oz box Birdseye Frozen Chopped Spinach
2 TBSP heavy cream
1-2 Cloves Chopped Garlic
2 Cups Cauliflower florets
1 TBSP Parmesan Cheese
1/2 Sweet Potato sliced into thin rounds
Olive Oil
1/4 Cup Sour Cream
Salt & Pepper
Ugly Pie Crust (click for recipe)

Preheat oven to 425 degrees

The Green: Creamed Spinach:

Defrosted but not yet drained

Now it’s Drained and ready

1. Defrost the spinach and squeeze out the excess liquid. To defrost: remove from packaging, place in a microwave safe bowl and microwave for :06 mins stirring about halfway through.

2. In a medium pan over med heat, heat about 2 TBSP of olive oil

3. Add the garlic and saute until fragrant – about 2mins

Saute Til Fragrant

4. Add the defrosted, drained spinach and stir until heated through

Add the drained spinach

5. Add Salt and Pepper – to taste

6. Add heavy cream and stir to combine and heat through

Make it Creamy

7. Set creamed spinach aside

The White: Cauliflower

Beauteous Cauliflower

NOTE: I bought like a giant head of cauliflower and the hardest part was protecting my fingers as I chopped out the florets….

8. Bring a pot of water to a boil and add the cauliflower florets. Reduce to a Simmer and add 1 tsp of Salt

Holla For Cauli-Flower

9. Cook until the cauliflower is very soft – easily pierced with a fork – about :15mins

10. Drain the cauliflower and place in the bowl of a Food Processor – I heart my Cuisinart

11. Add salt and pepper, the parmesan cheese, sour cream, a little salt and pepper and 1 TBSP of olive oil and pulse until sorta but not totally smooth. Set Aside

Like Mashed Potatoes – only Better For You

The Orange Super Food: Sweet Potatoes

12. Lay about 8-10 slices of sweet potatoes on a rimmed baking sheet lined with parchment paper – you know how I love the Reynold’s Wrap Pan Liner – like the mullet of Reynold’s Wrap: tinfoil on one side, parchment paper on the other

Drizzle with Olive Oil and Gently Salt

It’s a Super Food

13. Roast the sweet potato slices until softened – about :15 minutes flipping them halfway through the baking process

Reduce the oven heat to 350 degrees

14. Create the veggie pie:

Smooth Cauliflower Puree

Smooth on the Spinach

Layer in the Cauliflower Puree
Top with the Creamed Spinach
Top spinach with the roasted Sweet Potato Slices

Top with Sweet Potatoes

15. Cover the veggie pie with tin foil and bake for :15 minutes – until completely heated through

Serve warm.

Listen, I don’t know if there’s anything to the wishing on stars or throwing salt over my shoulder. But, couldn’t we all use just a little luck? And, what’s wrong with having an appropriately colored somewhat superstitious Fighting Irish pie to support your alma mater?

Bitchin’ Brussels Sprouts, So Not Meh

Posted on October 16, 2012 by AnniesDishList

Fresh Farmer’s Market Brussels Sprouts

Last week, Joe Biden reminded us all of a different time. A time when ‘malarkey’ was an

That’s Malarkey!

effective way to call someone out on a lie, an untruth. A time when someone could say ‘malarkey’ and everyone would know what he meant. Joe thought some of what that other guy said was simply, malarkey.

Languages evolve and colloquialisms come and go. At some point, ‘eh’ was replaced by ‘meh’ – meant to convey indifference and signify a sense of ‘whatever’ or ‘not so much’. ‘Meh’ is so much in use that this past weekend’s New York Times Magazine actually included ‘The Meh List’…certainly a sign that ‘meh’ is on its way out.

I remember a few years ago when I asked my nephew where my niece was, he, then about 10, told me that his sister was ‘lolly-gagging in the kitchen with Mommy’ – Hmmm, ‘lolly-gagging’? And, no, by a few years I don’t mean that I asked him this question in 1950. He must have picked that up somewhere, and it sounded funny out of a 10-year old in 2008.

Other words and sayings that have sadly and not so sadly fallen out of favor:

Golly…as in ‘Golly, Davey, if we lie…Dad…And, the Lord, will be mad at us’

Golly, Davey!

Piss-Ant, as in ‘Mom! Mary-Ellen called me a Piss-Ant’

Before Mary-Ellen ever whispered those evil words

Groovy…as in ‘Hey there, groovy chicks. You’re all hep in far out ways’

Groovy Johnny Bravo

And others:

Loosey-Goosey

Willie-Nillie

Fuddy-Duddy

Whipper-Snapper

Interestingly, many of these long gone expressions rhymed…maybe a sign of happier times when Opie skipped by a watering hole toting his fishing pole, whistling on his way home after a long day at school.

Another thing that evolves is the way we prepare foods…The way you first experience a food can sear an impression about that food forever. Like when it was all the rage to boil vegetables until they drooped and sagged, lost all color and even more taste. No wonder kids hated vegetables.

But, thankfully, this trend has passed and is no longer a hip and rad way to prepare veggies. Even the most daunting of greens when prepared well, can be a lot more than just nutritious.

Bitchin’ Brussels Sprouts (side dish for 4)

1. Slice the bottoms off of about 20-25 Brussels sprouts and peel off the outer layer of leaves. You can keep these outer leaves and quick fry them – they’re like chips! Or, toss them

2. Slice each sprout in half lengthwise and submerge cut side down in a bowl of ice water with the juice from one half of a lemon. The acid from the lemon will kill any critters hiding between the leaves…eww

Acidy Water Kills Bugs

3. Melt 2 TBSP of butter in a medium fry pan over med/high heat. You can sub 1 tbsp olive oil for 1/2 of the butter…

Melt that Butter!

4. Remove the soaking sprouts from the ice bath and pat dry with a paper towel

5. Carefully place each sprout cut side down into the simmering butter bath

From Icy Bath to Butter Bath

6. Cook until well browned and then carefully flip each sprout over

I Totally Flipped for them!

7. Whisk together 1 cup of chicken or vegetable stock and 1 TBSP of Dijon mustard

Steaming Stock and Dijon Mixture

8. Pour the mixture over the simmering vegetables and allow to steam the sprouts to tenderness. You can at this point add salt and pepper to taste – bear in mind that if you used chicken stock, it’ll be salty enough.

Simmering Sprouts

9. Once most of the liquid has evaporated, sprinkle about 1 TBSP of freshly grated parmesan cheese over the sprouts, transfer to a dish and serve

Table-Ready

These groovy sprouts are totally bitchin’ and quick and easy to prepare. So, any of you old fuddy-duddies who think you hate Brussels sprouts because you suffered over-boiled vegetables in the 1970s. Don’t lollygag or dilly-dally, get out there and sear, simmer and saute your sprouts. They’re totally not meh. And that’s not malarkey!

Grocery Store Sins And A Frittata For Two

Posted on October 12, 2012 by AnniesDishList

Forgive me, follower(s), for I have sinned. I went to the grocery store today hungry. Very hungry. Like right out of the gym, no breakfast hungry. Always a bad idea.

What happens when I go to the store hungry, is that I get something in my head that I have to eat. Usually it’s something super fattening like a three-cheese grilled cheese sandwich with bacon and tomato smothered in butter and fried until crisp on the outside and oozy on the inside. Yum.

Images of flavorful, fattening foods fill my head. I think of entire meals that I want to prepare and snack through while I’m cooking. My stomach screams for carbs and sauces and cheese and salt.

As I entered Food Emporium, the voices took over and I knew there was no way to escape. At first I wasn’t sure what the voices were saying…Then they got louder and louder…’Frittata…’, ‘Frittata’ they called to me.

I had to make one. Had to. And I googled hoping to find a healthy, smaller solution to the traditional dish.

But every frittata recipe I found called for like a million billion eggs and fatty meats like sausage and bacon and russet potatoes and heavy cheeses and a brunch party of 8.

There were not – as you might imagine – seven additional people coming to brunch at my apartment today. Nor did I want to max out my daily targeted caloric intake with meats and potatoes and fattiest of cheeses. Thankfully, paring down is what I do and if I wanted a frittata, damnit! I was going to find a way!

Sweet and Petite Frittata with Sweet Potatoes and Broccoli (Serves 2)

1. Peel about 1.5 inches of a medium sized sweet potato and slice in half. Then CAREFULLY slice the halves very thin on a mandolin – or with a knife.

CAUTION: the mandolin is a tool of death. I lost the top of a finger last year – shaved it right off – had to throw out those yellow squash. So, Please! Use the gripper/hand protector thing and go much slower than you think you have to…

Tool of Death

2. Slice about 4 small florets of broccoli into bite size pieces

Thinly Sliced Sweet Potatoes and Chopped Broccoli

Veggies Prepped

3. In a non-stick, oven safe 10inch fry pan (I used my All-clad one), heat 1 tbsp of olive oil over medium to med/high heat. Add the vegetables and saute until softened – about 6-8 minutes

Veggie Saute

4. In a bowl, whisk together three eggs and 1/4 cup of milk. I used 2% – but, really whole milk would be more delicious…just sayin’

This stuff is the bomb

Add salt and pepper to taste – I used about a tsp of Jane’s Krazy Mixed Up Salt – because it has all the good stuff – like one stop spicing.

5. Once the vegetables are softened, pour the egg mixture over the vegetables

6. As the egg mixture starts to dry, gently push them in toward the center of the pan with a spatula and allow the wetter mixture to flow out to the edges

Pulling edges in

7. Once the mixture looks dry – add 1/4 cup of Mozzarella Cheese – sliced or shredded. I didn’t feel like getting out my shredder, so I sliced pretty thin to ensure melty-ness.

Frittata For Two with Sweet Potatoes, Broccoli and Cheese

Add the cheese

8. Pop the pan into the oven and bake for 10 – 12 minutes until golden brown

Frittata Post Oven with Melty Goodness

9. Allow to cool for about :05 mins, garnish with fresh, chopped parsley and then transfer to a plate, slice and serve

Final Frittata

The frittata is a very versatile dish. Really, you can put anything you want in it – within reason. And, you can make it for a large brunch, for just you or, of course, for two.

I got lucky today. When shopping hungry in the past, I’ve come home with bags of expensive food stuffs that were more than I could ever consume.

Today, I beat the hunger pangs and emerged from the grocery store with just two bags of pretty much essentials and a bill of only $25. I escaped a potentially disastrous and calorie hazardous situation. And, enjoyed a delightful brunch to boot.

AnniesDishList

A passion for cooking supersedes the size of the kitchen.

Category Archives: Vegetables

New Year’s Resolution – Finish What You Start: Bleu Cheese Mashed and Potato Pancakes

Avoid the Party Pooper: Serve a Party Popper

The Luck of the Fighting Irish: Vegetable Pie

Bitchin’ Brussels Sprouts, So Not Meh

Grocery Store Sins And A Frittata For Two

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