Tomato Salad w Balsamic Reduction Panfried Smashed Potatoes | The Teacher Cooks I love potatoes any way they are prepared. Growing up my mother took us every Wednesday after school to visit my grandparents. My grandmother was such a good cook and I loved her boiled new potatoes with butter and black pepper. They were always waiting on me to devour as we spent the afternoon on the porch. So I knew when I saw this recipe for pan-fried smashed new potatoes in Gourmet Quick Kitchen that I had to try them. This is a great change from pan fried potatoes that I usually make as a side dish. I loved the flavor of the potatoes in the olive oil with the sprinkle of Parmigiano-Reggiano cheese. Panfried Smashed Potatoes from Gourmet Serves 4 8 medium red potatoes (about 2 inches long)1/2 cup extra-virgin olive oil ( I used 1/3 cup with no problem)1/2 cup rated Parmigiano-Reggiano cheeseGenerously cover potatoes with cold water in a 3-to 4- quart pot and add 1 tablespoon salt.Boil until almost tender, 10 to 15 minutes. The Teacher Cooks Like this: Like Loading...
Portobello Fries Not sure if you all recall, but a few months ago a reporter asked Kate Moss what one of her favorite quotes was. She replied with: “Nothing tastes as good as skinny feels.” Umm…isn’t that hilarious…and sorta sad? I mean, I’m grateful for her honesty. Print this recipe! Crispy Roasted Potatoes | Never Enough Thyme I’ve wanted to make this Crispy Roasted Potato recipe ever since I first set eyes on it at Teri Lynn Fisher’s Fish Food blog. I think it was that beautiful photo more than anything, although we do like potatoes around here. BeeBop, being the meat and potatoes guy that he is, declared it a huge success. I mean really. Who wouldn’t love crispy potatoes flavored with butter, shallots and a touch of lemon thyme? Well, maybe that wasn’t the only change I made. You’ll start off by melting your butter and adding the olive oil. The only negative to this recipe – you’re going to need to peel four pounds of potatoes. If you have a mandoline and are not terrified of using it (that would be me), you can cut your potatoes on it. Once you have all the potatoes snuggled nicely in place, peel and slice the shallots. The final step is to brush on the rest of that lovely butter and olive oil mixture and season generously with salt and pepper. Enjoy! Ingredients Instructions Preheat the oven to 375 degrees.
spinach artichoke dip recipe spinach artichoke dip a few of you asked for the spinach artichoke dip recipe from my last post, and as you demand, so i deliver. this dip is incredibly tasty, really easy to make and even works for people who proclaim to not like artichokes (like me). anything with spinach and artichokes instantly classes up a party, and your friends will think you spent a lot more time on it than you did. enjoy! spinach artichoke dip 2 cups parmesan cheese 10oz box frozen spinach, thawed 14oz can artichoke hearts, drained 2/3 cup sour cream 1 cup cream cheese 1/3 cup mayonnaise 2 tsp garlic, minced 1. 2.
garlic butter roasted mushrooms A repeat offender in the lede-burier category, let me begin with what matters: this is absolutely my new favorite quick and obsessively delicious way to prepare mushrooms. And now, a story. Once upon a time, I was a vegetarian who loved going to steakhouses. A friends birthday would approach and out of kindness to me, they’d start talking about gathering friends at a restaurant that had vegetarian options and I’d beg them to go to a steakhouse instead. If only I knew the secret: escargot! I found this recipe a while back on Gourmet.com, something that hadn’t made the cut of what had to have been their final issue (moment of silence, but do you know what’s almost as wonderful?). One year ago: Coffee ToffeeTwo years ago: All Butter, Really Flaky Pie Dough and Pumpkin Cupcakes with Maple Cream Cheese FrostingThree years ago: Ratatouille Tart and Pear Crisps with Vanilla Brown ButterFour years ago: Cinnamon Chocolate Chip Sour Cream Coffee Cake and Wild Mushroom Pirogis