Search Results for: Potato

Scalloped Potatoes in Herbed Parmesan Cream

Thanksgiving has officially descended upon my tiny kitchen. If I’m going to share some of my favorite recipes with you all, as you plan your menu for the big day, I will of course have to cook said recipes in advance of the big day. Huge sacrifice, I know. Typically, when it comes to Thanksgiving, I have an adoration of a classic approach. I mean, there is no place for a chipotle persimmon glazed turkey or a dried apricot & goat cheese stuffing on my table.

Now, don’t get me wrong–new methods, tips & tricks, and recipes for Thanksgiving are more than welcome but I try to color inside the lines and keep it pretty traditional. For example, a good mashed potato is usually my spud choice for the turkey day spread but these scalloped potatoes are a perfect ode to the classic while adding a little something new. Slice after slice of russet potato are stacked together, snuggled in a casserole dish, covered in a parmesan, garlic, & herb cream, and baked for a good while. Unlike traditional scalloped potatoes, the potatoes are stacked vertically on their ends instead of laying flat. By doing this, the finished product has more crispy edges After an hour and a half, the potatoes are perfectly cooked and each slice is infused on both sides with the flavors of rosemary, thyme, parmesan, and garlic. So, so good. Click through below for the full recipe!

 

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Roasted Sweet Potato Hash & Baked Eggs

I’ve spent all morning browsing recipes of Thanksgivings past and ideas for Thanksgivings to come. This weekend has some serious recipe testing in store–I couldn’t be happier that it’s Friday. As you probably have realized, making new and delicious dishes is my favorite thing to do every day, all day, year-round but there’s something so different and magical about cooking this time of year. It’s a chilly breeze from an open window next to a hot oven, it’s a hot coffee mug in icy hands, it’s QVC selling body creams in decorative packaging…you get the idea. This sweet potato hash couldn’t scream the fall season, any louder. Also, the beautiful red napkin and red ramekin don’t hurt the fall festivities of this breakfast dish–both not required, only highly recommended.  

Because you are baking these eggs–this is a great dish to cook for a group. Baking eggs: always the way to go for multiple eggs done at once, so you can avoid that thing where you basically become a make-your-own omelette chef like the ones at hotel buffets because you’re stuck in your kitchen making eggs for folks, one plate at a time, so that they are hot and cooked perfectly. Also, bonus, you get to focus on the home shopping fully while your eggs are cooking because you’re not watching a pan on the stove. Win win!

Roasted Sweet Potato Hash & Baked Eggs
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 medium sweet potato, peeled and cut into 1/4 inch cubes
  2. 1/2 red onion, peeled and sliced thinly
  3. 1 strip of bacon, cut into 1/4 inch strips
  4. 4 jumbo eggs
  5. 1 teaspoon coconut oil
  6. 2 teaspoons extra-virgin olive oil
  7. 10 sprigs of fresh parsley, for garnish (optional)
Instructions
  1. Pre-heat oven to 375 degrees
  2. Roast sweet potatoes. On a baking sheet, place sweet potato cubes and toss in 1 teaspoon of olive oil. Roast in oven for 10 minutes.
  3. Crisp bacon. While sweet potatoes are roasting, crisp up bacon strips in a skillet. Once crispy, remove and drain on a paper towel.
  4. Sauté sliced onions. While sweet potatoes are roasting, sauté onions in remaining 1 teaspoon of olive oil for 5 minutes or until soft and golden brown. Remove and drain on a paper towel.
  5. When sweet potatoes are roasted, combine them with onions and bacon and then split potato, onion, and bacon mixture evenly among two oven-safe ramekins.
  6. Prepare to bake. In each ramekin, make two wells in the sweet potato, onion, and bacon mixture to accommodate eggs. Crack two eggs, one into each well, into each ramekins.
  7. Bake eggs. Place ramekins into oven (still at 350 degrees) for 10 minutes or until eggs are just set.
  8. If desired, garnish with fresh parsley.
Notes
  1. Egg cook time yields a soft-cooked yolk. For medium or hard eggs, add 2-5 minutes to bake time.
One Happy Place http://www.onehappyplace.com/
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Homemade Potato Gnocchi + Simplifying

Project minimize and simplify has begun around here. Physical clutter, emotional clutter–it just collects. I mean, am I really ever going to re-read old handwritten love notes over a cup of english breakfast and blissfully reminisce about how someone used to have feelings for me? I’m more likely to read the stack of manuals from my vacuum and DVD player.  Either way, they’re both in my drawers to apparently serve two purposes–to remind me that I maybe, maybe, might someday need them again and then to remind me I definitely will never, ever need them again.

As I’ve been going through my apartment, section by section (I am finding this to be quite manageable and realistic) and throwing everything into garbage bags that I haven’t missed, noticed, or used in the past 365 days, I have come to a happy realization that a meal, can never be clutter.  It’s my art that doesn’t stack up or collect dust. I can create and create, cook and bake, and then it’ll just be consumed in preparation of the next idea. Sure, leftovers can technically create clutter, if uneaten in a timely manner but they have to be thrown out due to direct, impending consequence of nasty. I wish my magazine, books, and clothes started to smell bad if I wasn’t using them often enough. Now, if only the dishes did themselves–yesterday, I strongly considered hiring someone just to come wash them. 

This homemade potato gnocchi (dumpling) recipe takes a little intuition and a dose of patience but it’s worth every minute and is absolutely delicious. Yukon Gold potatoes provide more flavor than your usual Russet. Baking the spuds (on a bed of kosher salt) instead of boiling them, prevents any water logging and leaves them fluffy and moist. A touch of olive oil, instead of just potatoes and flour, makes a silky dough. Drying the dumplings for a couple hours before quickly boiling them in salted water, ensures the finished texture isn’t gummy but rather are just right. Since simple is the theme, the flavors on the finished gnocchi are right in keeping–a little butter, chives, parmesan cheese, and a sprinkle of salt. Click through below, to read and see more.

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