Potato Salad with Bacon and Parsley

We’re big fans of the potato, and throw in some bacon?  SOLD.

This recipe is from Real Simple, June 2009.

Substitution made, noted below.

potato salad 1

Potato Salad with Bacon and Parsley

1 1/2 lbs new potatoes – I used red potatoes
Kosher salt and black pepper
4 slices bacon
3 tblsp extra-virgin olive oil
2 tblsp red wine vinegar
2 tsp Dijon mustard
1 c fresh flat-leaf parsley, roughly chopped – I used about 1/4 c dried

Place the potatoes in a pot with water to cover and 1 tsp salt and simmer until tender, 15 to 18 minutes.  Drain and run under cold water to cool.  Cut into quarters – Because I used red potatoes, I cut them into 1 inch (ish) squares before cooking.

Meanwhile, cook the bacon over med-high heat until crisp, 6 to 8 minutes.  Transfer to paper towels.  Crumble when cool.

In a large bowl, whisk the oil, vinegar, mustard, 3/4 tsp salt and 1/4 tsp pepper.  Toss with the potatoes, bacon and parsley.

potato salad 2

cartoon-strawberry-9I served this side dish with some BBQ pork roast and broccoli.   A great alternative to the heavy mayo based potato salad.

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Potato Bread

My Granny was a lover of all things bread, and passed this love of carbs onto me.

This recipe is from Cooking Light, March 2009.

I altered the recipe slightly, noted below.

potato bread 1

A little peek while the dough is rising.

Monday Morning Potato Rolls and Bread

1 c mashed cooked peeled baking potatoes (about 8 oz)
1 c fat free milk – I used 2%
3 tblsp honey
2 tblsp butter
21.4 oz bread flour (about 4 1/2 cups)
* I didn’t have bread flour, so I googled it and you can use all purpose as a subsitute.
2 1/2 tsp dry yeast
1 1/2 tsp sea salt
2 large eggs
1 tsp olive oil
Cooking Spray

Combine first four ingredients in a microwave safe bowl.  Microwave at HIGH for 2 minutes or until mixture is 110 degrees.  Stir with a whisk until smooth.

Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Combine 6.75 oz (about 1 1/2 c) flour, yeast and salt in a large mixing bowl.  Add potato mixture, stirring with a fork until combined.  Add eggs; stir until combined.

Add 9 oz (about 2 c) flour to potato mixture; stir until a soft dough forms.  Turn dough out onto a floured surface.  Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 c flour, 1 tblsp at a time, to prevent dough from sticking to hands (dough will be sticky).

Place dough in a large bowl coated with olive oil, turning to coat top.  Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size.  (Gently press two fingers into dough.  If indentation remains, dough has risen enough.)  Punch dough down; cover and let rest 5 minutes.

Divide dough in half.  Working with one portion at a time (cover remaining dough to prevent drying), roll one portion into a 14×7 inch rectangle on a floured surface.  Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.  Place loaf, seam side down, in an 8×4 inch loaf pan coated with cooking spray.

Divide remaining portion into 9 pieces and shape each into a ball.  Place balls in an 8 inch square baking dish coated with cooking spray.  Coat top of loaf and rolls with cooking spray.  Cover and let rise in a warm place (85 degrees) free from drafts, 30 minutes or until doubled in size.  (Gently press two fingers into dough.  If indentation remains, dough has risen enough.)

Preheat oven to 350 degrees.

Bake at 350 for 30 minutes or until tops of rolls are browned and loaf sounds hollow when tapped on the bottom.  Remove from pans; cool on wire racks.

potato bread 2

cartoon-strawberry-9Does anyone else have a cold kitchen?  The way I got this dough to rise was turning my oven on to 115 degrees, leaving the door open and letting the dough rise while sitting on the open oven door.  All together, this took a couple hours of my time, and the bread is wonderful.  Totally worth the effort.  Plus, I know exactly the ingredients used.

potato bread 3

Four Cheese Scalloped Potatoes

I signed up to bring potatoes to an early Thanksgiving dinner, and wanted to try these out.

This recipe is from Food Network Magazine, April 2011.

I altered the recipe slightly, noted below.

Four Cheese Scalloped Potatoes

1 1/2 tblsp unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 c shredded mozzarella cheese
1/3 c shredded asiago cheese
1/3 c shredded raclette or comte cheese – I used my favorite parm/asiago blend from Trader Joes
2 lbs russet potatoes, peeled and sliced 1/8 inch thick
2 c heavy cream
1/4 tsp freshly grated nutmeg
4 fresh bay leaves – I used dried
1/4 c grated parmesan cheese

Position a rack in the upper third of the oven and preheat to 425 degrees.  Generously brush a large skillet with butter, then rub with the garlic.  Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over med-high heat.  Add half of the potatoes, spreading them out.  Sprinkle with 3/4 tsp salt, half of the cut-up butter, half of the shredded cheese blend and pepper to taste.  Arrange the remaining potatoes on top.  Sprinkle with 3/4 tsp salt and pepper to taste.  Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.  Dot the potatoes with the remaining butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
*Sliding the potatoes from the skillet to the baking dish wasn’t easy. I would use a spoon or spatula to transfer next time.

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend.  Bake until golden, about 25 minutes.  Let rest 5 minutes before serving.  Discard the bay leaves.

These were some serious scalloped potatoes.  Heavy cream, full fat cheese, butter – makes me drool thinking about it.  Everybody loved them and I came home with an empty pan.