Look beyond the Irish Beef Stew and let’s talk about the potatoes. I’m Irish. I love potatoes. I’m basically a potato expert. While I have nothing against tried and true, plain mashed potatoes, sometimes you just need to spice things up a bit. I like horseradish quite a lot and horseradish is quite nice with beef dishes. I knew I was going to like these, but I was very pleasantly surprised about how well the horseradish went with the stew. The horseradish really brought out the best of the flavors on the stew. I think these potatoes would be the perfect side dish to any St. Patrick’s Day meal
Horseradish & Scallion Mashed Potatoes
- 2 pounds Yukon gold potatoes
- Kosher salt
- 1/2 stick softened butter or 1/4 cup extra-virgin olive oil
- 1 cup milk
- Freshly ground pepper
- 2+ tablespoons prepared horseradish (I think more is better)
- 1/2 cup to 3/4 cup chopped scallions
- Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
- Add the butter/oil to the potatoes. Add the milk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or large fork.
- Fold in the horseradish and half the scallions. Spoon the mashed potatoes into a serving dish and sprinkle with the remaining scallions.
Posted in Cooking, Food, Gluten-free, Recipes, Side Dish, vegetarian
Tagged cooking, food, gluten free, potatoes, recipes, side dish, vegetarian
This salad combines 4 of my favorite things; halloumi, olives, potatoes and tomatoes, how could you possibly go wrong? Roasting olives and tomatoes really help bring out there flavors and together, they were even better. The rosemary really added a lot of great flavor as well.
With the one exception of having to turn on the oven on an extremely hot day, this made for a perfect light and tasty summer meal. I found that the potatoes were a little dry when you cut them to eat. I think adding some extra liquid or broth with help this situation. Also, make sure your tomatoes have popped, so they can add a little extra liquid as well.
Chargrilled Halloumi with Rosemary & Olive Potatoes
- 1 pound baby new potato, any bigger ones halved
- 2 cloves garlic, thinly sliced
- few sprigs rosemary, roughly chopped
- 6 ounces jar Kalamata olives, drained
- 8 ounces cherry plum tomatoes
- 5 Tablespoons white wine
- 1-400g pack halloumi cheese, thickly sliced
- 4 ounces mixed baby lettuce, to serve
- Heat the oven to 425F/220C Put the potatoes on a large baking tray and toss with 1 teaspoon oil. Roast for 25 minutes until golden and tender. Turn once during cooking.
- Toss the tomatoes, garlic, olives and rosemary into the pan, splash over the wine and roast for another 5 minutes until the tomato skins are popping.
- Grill or griddle the halloumi until golden, then serve with the vegetables and a handful of lettuce.
Posted in Food, Gluten-free, Recipes, Salad
Tagged cheese, cooking, food, gluten free, potatoes, recipes, salad, tomato
It’s Memorial Day weekend here in the States, which means it’s unofficially summer! That means it’s now time for barbecues and flip-flops and margaritas and baseball. Barbecues require more than just a grill and some meat, side dishes are also necessary. I have to admit, I am very, very wary of other people’s foods at barbecues. Several summers ago I suffered the wrath of a mayonnaise-laden potato salad that had been sitting out too long. Needless to say, it was not an enjoyable experience. Ever since, I’ve be a fan of mayo-less options and refrigeration.
This potato salad has tons of flavor and no mayo, so it’s the perfect summer side in my dish. This is also a vegan dish. As a
recovered former vegetarian, I always appreciated when there were tasty non-meant options at barbecues. I swear some people randomly add bacon to side dishes just to spite non-meat eaters. This potato salad should keep everybody happy. I searched and searched for a recipe that had the flavors I was in the mood for and came up flat, so I just threw together what sounded good in my head and hoped for the best. I like really strong and tangy flavors, so the combination of capers, vinegar and lemon juice was perfect to me. I also only used 3 tablespoons of oil, since olive oil isn’t my favorite flavor/texture. If you think the capers and vinegar might be overwhelming, slightly upping the amount of oil should help balance it out.
- 3 pounds potatoes, scrubbed or peeled and cut into bite-size pieces
- 1 bunch green onions, finely chopeed
- 3-5 Tablespoons olive oil
- 3 Tablespoons white wine vinegar
- 3 Tablespoons grainy dijon mustard
- 2 Tablespoons capers, drained and rinsed
- 2 sprigs fresh dill, finely chopped
- 1 lemon, juiced
- Kosher (or coarse) salt and pepper, to taste
- Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes and return them to the pot, uncovered, with off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, which is good for potato salad purposes.)
- While the potatoes are cooling, combine all the other ingredients together in a large bowl. Adjust flavors to taste.
- When the potatoes are cool, add into the large bowl and toss lightly to coat with the dressing.
Posted in BBQ, Cooking, Gluten-free, Recipes, Salad, Side Dish, Vegan
Tagged food, gluten free, onions, potatoes, recipes, side dish, vegan
After my first adventure with salt and vinegar chickpeas, I decided it was time to venture other foods. Salt and vinegar potato chips are probably my favorite flavor. I love how tangy they are. I figured salt and vinegar potatoes had to be pretty good as well. These definitely have a much mellower flavor than potato chips. They definitely absorb the vinegar flavor, but it is not as overpowering or overwhelming as a bag chip might be. Even if you aren’t a fan of the chips, you might find these enjoyable.
Salt and Vinegar Roasted Potatoes
- 2 large baking potatoes, peeled
- white vinegar
- kosher salt
- olive oil
- Heat oven to 425F/220C . Thinly slice potatoes on a mandolin. Place slices in a large pot. Pour in enough vinegar to cover potatoes.
- Bring potatoes to a boil and then allow to simmer until just fork tender, about 5 minutes. Remove pot from heat and allow to cool in the vinegar at least 30 minutes.
- While the potatoes are cooling, prepare two rimmed baking sheets by coating with olive oil. Drain the potatoes well. Place slices on the baking sheets and lightly coat the tops of the potatoes as well. Bake the potatoes for 35-40 minutes until the potatoes are crispy, flipping half way through.
- Remove from oven. Toss with kosher salt to taste. Serve immediately.
Posted in Food, Gluten-free, Recipes, Side Dish, Vegan
Tagged Appetizer, food, gluten free, potatoes, recipes, side dish, vinegar
The shrimp! That’s what this dish is called at my favorite Irish pub in Santa Barbara (Dargan’s). Dargan’s is definitely a favorite meeting spot for me and my best friend Jessica. We have spent many an hour chatting away over pints there. The shrimp is one of my go to dishes if we happen to be grabbing dinner there (their black bean burger is pretty amazing as well). Well unfortunately, Jess and I have been busy ladies lately and we haven’t been to Dargan’s in a while, but I had a hankering for the shrimp, so I tried my best to recreate the meal at home. It’s not an exact replica, but it’s pretty close and just as delicious.
For some reason I had never thought to combine mashed potatoes and shrimp into one dish before having it at Dargan’s. The two never seemed like a combination that would work all that well. I was definitely wrong about that. Quite frankly I should have known better; obviously two of my favorite foods are going to be amazing together…Obviously.
- 2 large potatoes, peeled and cubed
- 1 tablespoon unsalted butter
- 1/2 cup milk
- 1 teaspoon garlic powder
- extra virgin olive oil
- 12 large shrimp
- 4 cloves garlic, minced
- Sweet chili sauce
- Place the peeled and cubed potatoes in a pot. Cover with water and boil until tender, about 15-20 minutes. When the potatoes are quite soft, drain them completely and return them to the pan over medium heat. Add the butter and cook for a few minutes over medium heat, stirring the potatoes vigorously to help any leftover water evaporate. When any remaining water has evaporated, and the potatoes are quite smashed up and smooth, remove from heat. Add the warm milk and garlic powder. Mix together until everything is smooth and creamy (I usually use a hand mixer, it’s easier and faster). Season to taste with pepper and salt.
- While the potatoes are cooking, heat the olive oil in a large pan. Add in the shrimp and garlic. When the shrimp are nearly completely cooked (pink) pour in a generous drop of the sweet chili sauce and stir to coat.
- When the shrimp are done, dish up the potatoes on two plates. Divide the shrimp between the plates with any of the remaining sauce in the pan. Feel free to add more chili sauce if you want it.
- Serve and enjoy!
So, I decided to disappear for a while. I went up to San Francisco for my best friend’s engagement party. It was a great trip filled with many friends, parties, Napa wine tasting, Czech bars, dive bars and couch surfing. I love San Francisco; it’s always been one of my favorite cities. The fact that several of my favorite friends only makes every trip there even better.
Garlic fries always remind me of San Francisco. It might seem like a random association, but if you have been to a baseball game at AT&T Park (wonderful park, god-awful baseball team), you have probably smelled the scent of garlic wafting through the air. The garlic fries there are pretty close to perfect.
I made these fries in the oven. Fries from the oven can sometimes be a soggy disappointment and since I love my fries super crispy, I usually find them to be more trouble than they are worth. Luckily, moving the rack in the oven means that these came out super crispy. Some were even a bit too well done, oops. Between the garlic on top and the seasoning on the fries, they were full of flavor. I think they are best served with plain old ketchup or an aioli (can you tell I have a serious garlic problem yet?).
- FOR THE FRIES:
- 3 potatoes (russet or yukon gold), washed and dried
- 5 tablespoons vegetable oil or peanut oil
- 3-6 cloves garlic, minced
- FOR THE SEASONING:
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 tablespoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon mustard powder
- 1/4 teaspoon chili powder
- 1/2 tablespoon fresh parsley, chopped
- Place an oven rack at the lowest position and heat the oven to 475 degrees.
- Heat the minced cloves of garlic and 1 tablespoon oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil/duck fat aside.
- Cut each potato lengthwise into 1/4 inch slices and then cut each slice into 1/4 inch fries (if using a mandolin slicer, attach french fry blade and set thickness to 1/4 inch). In a large bowl, cover potato slices with hot tap water and soak for 10 minutes.
- Meanwhile, coat a 18 by 12-inch heavy-duty rimmed baking sheet with 4 tablespoon oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper and set aside. Use a heavy-duty baking sheet to prevent warping in the hot oven.
- Drain the potatoes and then dry them by spreading them out on a triple layer of paper towels. Use additional paper towels to pat them dry. Rinse and wipe out the now-empty bowl, return the potatoes to the bowl and toss with the seasonings and the 1 tablespoon oil used to heat garlic earlier. Arrange the potatoes in single layer on the prepared baking sheet, cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes start to turn golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes for even browning.
- Scrape the pan with a spatula and tongs to loosen potatoes from the pan, then turn the fries over, keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly. Transfer the fries to a second baking sheet lined with paper towels to drain. Toss with garlic, finely chopped parsley. Season with additional salt and pepper to taste.
Posted in Appetizer, Food, Gluten-free, Recipes, Side Dish, Vegan, vegetarian
Tagged gluten free, potatoes, recipes, vegan, vegetarian
I don’t know where to begin with this one… The vegetables, amazing. The meatballs, fantastic. The whole meal, absolutely delicious.
The vegetables cook down in to this phenomenal ratatouille-like stew. I would have been more than happy with the vegetables alone. I am definitely planning on making them again in the future for a delicious vegetarian supper. Meatballs aren’t something I normally get excited about, but these were better than any other meatballs I’ve ever had.
Hearty Turkey Meatball Stew (adapted from Food Network)
- 1/2 cup Italian seasoned breadcrumbs (I used Kinnikinnick Gluten Free Panko crumbs with Italian seasoning added)
- 20 ounces extra lean ground turkey
- 4 sweet mild Italian turkey sausages, casings removed
- 2 eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour (I used Bob’s Red Mill All-Purpose GF Mix)
- 6 tablespoons extra-virgin olive oil
- 1 medium onion, sliced
- 1 large red bell pepper, cored, seeded and cut into 1/2-inch strips
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound large white mushrooms, quartered
- 2 russet potatoes, peeled, halved lengthwise and sliced into 1/3-inch slices
- 8 ounces green beans, trimmed, cut into 1-inch-long pieces
- One 15-ounce can diced tomatoes, drained
- 1/4 teaspoon dried crushed red pepper flakes
- 2 cups low-sodium vegetable or chicken broth
- For the meatballs: Add the breadcrumbs, turkey, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 16 to 22 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
- For the stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the baking sheet. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 3 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate. Repeat until you have browned all the meatballs
- Heat the remaining 3 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.
This is the second part of my buttermilk frenzy. I originally intended this to be a potato salad to go with my oven-fried chicken so I could have a summery, picnicky type of meal, but I kinda, sorta, accidentally forgot that the potatoes were on the stove and they decided they wanted to be mashed as retaliation. So mashed potatoes they became and damned good ones at that. I feel like buttermilk and dill are just meant to be together. They complement each other so well. Those two flavors with the horseradish added in really made these mashed potatoes great.
Buttermilk Dill Mashed Potatoes
- 3 pounds potatoes
- 1/4 cup plus 1 tablespoon creme fraiche or sour cream
- 1/3 cup low-fat buttermilk
- 2 tablespoons prepared horseradish
- 2 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup dill sprigs
- 1/4 cup chopped green onions or fresh chives
- Cover potatoes with water by 1 1/2 inches in a 2-quart pot, and bring to a boil. Reduce heat, and simmer until potatoes can be pierced easily with the tip of a knife, about 20 minutes. Drain, and let cool.
- Add potatoes, creme fraiche, buttermilk, horseradish, salt, and pepper together in a bowl and mash until almost completely smooth. Gently stir in herbs just before serving.