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Dinner tonight was a combination of potato, cream, and cheese with a few vegetables thrown in for good measure. I had been looking for something to do with some frozen gnocchi we had in the freezer when I came across this delicious looking dish from Food alla Puttanesca. It turns out the it was an adaptation of a recipe from Giada’s Everyday Pasta cookbook. I will post the original recipe here and put my changes in italics.
baked gnocchi

Baked Gnocchi
adapted from Everyday Pasta

2 (17 ounce) packages potato gnocchi – I used 2 14oz packages
* 1/2 med onion chopped
* 1 8oz package of sliced mushrooms
* 2 tbsps butter
3 cups heavy cream
1 cup reduced sodium chicken broth – I used mushroom broth
1/4 cup all purpose flour
* 2 tsp fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
12 ounces baby spinach – I used 1 10oz frozen package of chopped spinach
3 ounces fresh goat cheese – I used 2oz
1/2 cup freshly grated parmesan cheese

1. Preheat oven to 400 degrees.

2. Place the gnocchi in a lightly greased 9x13x2 inch baking dish. Set aside.

3. In a medium saucepan, whisk together the cream, chicken broth, and flour over medium heat. Continue whisking until the sauce is simmering and thickened, about 5 minutes. Add the salt, pepper, thyme, and nutmeg and stir to combine. Meanwhile melt the butter in another pan and saute the mushrooms and onion.Add the spinach, mushrooms, and onions and toss to coat in the cream. Pour the cream and spinach, mushroom, and onion mixture evenly over the gnocchi and gently spread the spinach out to cover.

4. Crumble the goat cheese over the spinach. Sprinkle with the parmesan cheese. Bake until the top is golden in places, about 30 minutes.
baked gnocchi 2

Enjoy!!

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As I’ve stated before I love potatoes. So when I heard of Potato pizza I was intrigued. Intrigued but hesitant. Potato on bread? That seems like a lot of carbs, very heavy, and possibly dry. However every time I heard it mentioned people were saying how good it was. Hmmm…maybe it was worth trying after all. So I glanced at a few sites and decided to give it a go. All the while ignoring Ed’s raise eyebrows. We were all pleasantly surprised with the results, even my 19yr old daughter who is my toughest critic. The one thing that I think I would definitely do differently next time is try substituting melted butter with sauteed garlic for the olive oil on the pizza dough and the potatoes. I think the butter and garlic would add an extra depth of flavor and hopefully keep the potatoes from sliding off the dough when you eat it like they did a little this time.
Potato Pizza with Mushrooms and Caramelized Onions

Potato Pizza with Mushrooms and Caramelized Onions by Me

1 batch of pizza dough – I used frozen
2lbs yukon gold potatoes – sliced thin
1 smallish red onion – sliced thin
8oz sliced mushrooms
3tbsp butter
2tbsp olive oil
1tsp + 1tsp dried thyme
1tsp + 1tsp dried rosemary
2oz grated parmesan cheese
salt

preheat oven to 400 degrees (or follow directions for your pizza dough

Melt 2tbsp butter in a saute pan over med-medium high heat, add onions, and cook untill caramelized
remove onions, add the last tbsp of butter, melt, add mushrooms, and cook untill they begin to brown

Spread pizza dough on a cookie sheet into a rectangle of approx. 13×10. Brush dough with olive oil – just enough to cover the dough. Now sprinkle the dough with 1tsp thyme, 1tsp rosemary, parmesan cheese, and a little salt. Place the potato slices on the dough making sure you have complete coverage, overlap if you must. Sprinkle the potatoes with a little salt, and the remaining thyme and rosemary. Top with the caramelized onions and mushrooms.

Bake for 20-22mins or until the crust starts to brown.

Enjoy!!!

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Potatoes happen to be one of my absolute favorite foods. When we decided to go pescetarian for lent I knew that a few of our meals would be made up of loaded/stuffed potatoes. My dad often made huge baked potatoes and put broccoli and cheese on top for dinner. I really enjoyed those meals. As I was reading through my google reader I saw a post for Twice Baked Potatoes and I thought I MUST make those. I had never had twice baked potatoes before, if you can believe it, but it didn’t look too hard and the possibilities were immediately apparent. I see twice baked potatoes as more a general process then the following of a recipe. So I will describe the process which led to my twice baked potatoes but I have no amounts of ingredients or even any set ingredients. This is comfort food at it’s best so adapt it to what means comfort to you.
twice baked potato

Preheat oven to 400 degrees
First you take a large potato, or two or three, and scrub them. Then poke them many times with a fork and put them in the oven, on the rack, and cook them till you easily stick a fork into them. This will take approx. 60 to 70 mins. Now set the potatoes aside for a few minutes till they are cool enough that you can work with them.
Meanwhile you should get together and prepare whatever ingredients you want to mix into your potatoes. I steamed some broccoli, caramelized some shallots, and got out the butter, sour cream, and cheddar cheese from the fridge.
When the potatoes have cooled a little bit cut them in half and scoop out the potato into a large bowl, leaving as little still in the skins as possible. Now add butter and sour cream to the potatoes and mash to a desired consistency. You want them moist and creamy but to still have a lot of body to them. Next add in the other ingredients, which in my case were broccoli, caramelized shallots, cheddar cheese, salt, and pepper. Now return the mixture to the empty potato skins and top with some more cheese.
Turn your broiler on and place potatoes under it untill warmed through again and cheese has melted and started to brown.
ENJOY!!!!

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