David and Nicole's Recipes

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May 5, 2007 1

Creamy Mashed Potatoes

  • 4 yellow skinned potatoes, peeled, and diced
  • salt
  • cracked pepper
  • 1/2 cup heavy cream, heated
  1. Boil the potatoes until tender in salted water.
  2. Drain and return to the pot.  Add the cream and season.
  3. Mash well.  serve.

Apr 30, 2007 1

Roasted Caper Potatoes

  • 2 lb small red skinned potatoes, scrubbed, diced large (if very small just quarter them)
  • olive oil
  • 1 tsp garlic powder
  • dry rosemary
  • coarse sea salt
  • cracked pepper
  • 2 tbsp capers
  1. Preheat the oven to 400 F.
  2. Put the potatoes in an oven proof dish. Sprinkle on the garlic.  Sprinkle on the rosemary.
  3. Season generously.
  4. Drizzle with olive oil.
  5. Bake 45 minutes.
  6. Add the capers.  Flip potatoes.  Roast 5 minutes longer.
  7. Serve.

Jan 17, 2007 1

Hot Wheels

  • 2/3 lb potatoes, peeled, sliced 1/4 inch thick rounds
  • 1 tbsp butter, melted
  • chili flakes
  • dried basil
  • coarse salt
  1. Preheat the oven to 450 F.
  2. Line the bottom of a greased large baking pan with the potatoes. 
  3. Drizzle with the butter and sprinkle with the chili flakes, basil, and salt.
  4. Cover with foil and bake 15 minutes.
  5. Uncover and bake another 15 to 20 minutes.

Jan 13, 2007 0

Squash Soup

  • 1 celery rib, chopped
  • 1 medium carrot, chopped
  • 1 medium onion, chopped
  • 2 tablespoons
  • 1 lb butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
  • 3/4 teaspoon dried hot red pepper flakes
  • coarse sea salt
  • chicken stock 
  1. Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes.
  2. Add squash, potatoes, chili flakes, and sea salt to taste. Stir in 4 cups stock and simmer, covered, until vegetables are very tender, about 20 minutes.
  3. Purée soup in batches in a blender (use caution when blending hot liquids), adding more to thin to desired consistency.
  4. Serve soup .

Dec 24, 2006 0

Double Haddock Fishcakes

  • 1 2/3 lb potatoes, peeled and roughly chopped
  • 1 lb skinless haddock fillet
  • 375 g smoked haddock fillet, skinned
  • 1 cup milk
  • Cracked pepper
  • salt
  • 3 tbsp minced parsley
  • 1 hard boiled egg, finely chopped
  • 2 tsp English mustard
  • Zest of 1 lemon
  • ½ tbsp lemon juice
  • 3 1/2 oz. ritz crackers, crushed
  1. Boil the potatoes in salted water until tender and then mash tem.  Put the fish, with the smoked fish underneath into a large frying pan with the milk and cracked pepper. Simmer 8 minutes.
  2. Take the fish out of the pan and flake the fish into a bowl and add the parsley.
  3. Stir in the eggs, mustard, and lemon.Mix in the mashed potatoes.  Season with salt and pepper.
  4. Shape into 4 fish cakes and roll in the cracker crumbs.  Preheat the oven to 200 C.
  5. Place on a baking sheet and cook 20 minutes.  Serve with tartar sauce

Dec 7, 2006 0

tartiflette

  • 1 lb potatoes, peeled, diced
  • 1/2 onion, minced
  • 1/4 lb bacon, diced
  • 1/3 cup dry white wine
  • sea salt and cracked black pepper
  • 1/2 lb reblonchon cheese
  1. Preheat the oven to 350 F.
  2. Boil the potatoes in salted water until tender, about 15 minutes.
  3. Drain and set aside.
  4. Heat a large skillet.  Add the bacon and saute 3 minutes.  Add the onion and saute 6 minutes more.  Add the potatoes and the wine.  Season with salt and pepper.
  5. Cook 10 minutes, stirring occaisionally.
  6. Remove the heat and place half the mixture in a baking dish.  Sprinkle with half the cheese.  Repeat.
  7. Bake for about 15 minutes, or until the cheese is golden and bubbling.  Serve.

Dec 3, 2006 0

Baked Fries

  • 2 large potatoes, cut in thin wedges
  • 2 tbsp flour
  • cayenne
  • olive oil
  • coarse sea salt
  1. Boil the potatoes in salted water for 10 minutes.  Drain well.
  2. Preheat the oven to 400 F.
  3. Combine the flour with 1 tsp of cayenne.  Toss in the potatoes, to coat.
  4. Lay the potatoes on a baking sheet and sprinkle with olive oil.
  5. Season with the salt.
  6. Bake for about 20 minutes.
  7. Serve.

Dec 3, 2006 1

Crunch Top Potatoes

  • 3 tbsp butter, melted
  • 2 large potatoes, scrubbed and sliced
  • 1/2 cup cornflakes, crushed
  • 1/2 cup sharp cheddar cheese, shredded
  • salt
  • paprika
  1. Preheat the oven to 375 F.
  2. Pour the butter in the bottom of a 9" cake pan.  Layer the potatoes on top.
  3. Season with salt and paprika.
  4. Sprinkle with cheddar cheese. Sprinkle the cornflakes on top.
  5. Bake for about 30 minutes or until done.
  6. Serve.

Nov 30, 2006 1

New Potatoes with Grainy Mustard Butter

  • 1 lb new potatoes
  • 3 tbsp lemon juice
  • 2 tbsp grainy mustard
  • 1/2 tsp sugar
  • 1 tsp sea salt
  • 1/2 tsp ground coriander
  • cracked pepper
  • 1/2 cup butter, softened
  • 2 tbsp minced dill
  1. Boil the potatoes in salted water until tender.
  2. Combine the remaining ingredients.  Serve the potatoes with the butter mixture.

Nov 30, 2006 0

Spicy Coconut Potatoes

  • 4 tbsp butter
  • 2 tsp ground coriander
  • 1/2 tsp cayenne
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 4 medium potatoes,peeled, and cubed
  • 1/2 cup grated unsweetened coconut
  • juice of 1 lemon
  • 1 tsp salt
  • 1/2 cup coconut milk
  • 1/4 tsp fenugreek seeds
  • 1/2 onion, minced
  1. Boil the potatoes in salted water until tender.  Drain.
  2. Heat 3 tbsp of butter in a dutch oven.  Add the coriander, cayenne, turmeric, and cumin.
  3. Fry for 3 minutes   Add the potatoes, grated coconut, coconut milk, lemon juice, and salt.  Mix well.
  4. Simmer for 5 minutes.
  5. Heat the remaining tbsp of butter in a skillet and add the fenugreek seeds.  Cook for 1 minute.  Add the onion and cook until tender.  Stir it into the potatoes.  Serve.

 

February 2012
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