Dilly Good

I think fresh dill is one of the most under-used, under-appreciated herbs. So every chance I get to use it, I do. And not just for pickles! or for Spanakopita!

This time I decided to use it in a quiche! My favorite way to use up stuff anyway is to pair it with eggs.

I decided instead of a crust to make more of  “Tortilla Espanola” or a Spanish style potato omelet. You typically start these on the stove-top and finish them in the oven, but feeling a little lazy I decided to do the whole thing in the oven. So I got out the trusty glass pie dish that I use for everything and layered the ingredients into it. I made sure to slice each ingredient thin so it would cook easily in the time I typically bake my quiches (about 45 mins at 425 degrees)

The layers of ingredients  – inspired by fresh dill – took on a decidedly “Eastern European” inspiration with red onion, potato and dill. A couple tablespoons of sour cream added to my standard quiche mix made everything extra light and fluffy! A little grated parmesan cheese on top never hurt anything !

 

 

 

Never Boil Corn Again!

This week I fell in love with the internet all over again!

I was feeling lazy about getting out a giant pot, shucking the corn and steaming/boiling my corn on the cob. Ugh.

However, my desire for early corn (Florida corn) at this time of year outweighed my laziness so the big corn pot came out. And then I decided to procrastinate more and check the internet. There must be a better way, right?

And there was!!!

Cue angels singing!

Simply roast them on a sheet pan, in the husk, for 30 mins at 350 degrees. THAT’S IT!

look I will show you how easy….

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SOOOO easy! And the house fills with the most amazing smell of sweet corn roasting.

Now I can have my fix of “corn & tomatoes” much easier.

or “corn & pineapple” muffins!

or “chicken corn stew!”

or “corn, chive  & tomato omelets!”

 

Color Competition

Ever since the purple sweet potatoes showed up things have gotten colorful around the house!

Not only was I intrigued with the colorful sweet potato, but the whole family got into the act. What better time to have a “potato bake-off” then over the holidays, among the many meals shared with loved ones.

Our potato bake-off was all about the sweet varieties – but we did bake some regular old white potatoes too.

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(…and no we did not have like 25 people over for dinner, we mash and freeze the leftovers!)

It was fun to see them all lined up and ready to go into the oven!

Stokes Purple – purple skin and flesh

Garnet- reddish skin and very orange interior

Idaho – we all know this staple of baking white potatoes.

Japanese (Kotobuki) – rosy skin with light yellow inside

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They looked so pretty cut up and on the platter. By cutting them in half everybody got a chance to choose and taste the different varieties. And if you mash some of the varieties together – what a pretty bowl that makes – kinda looked like tie-dyed potatoes!

Everyone had their favorite – I just liked them all!

 

 

Purple

My coworker was eating the most beautiful potato I had ever seen the other day.

It was purple!

It was a Stokes® Purple Sweet Potato to be exact. It’s really the color of purple, not just hinting at being purple, but so deep and rich in it’s ‘purple-ness’ it is hard to believe that it is a natural product…but it is!

These are not Photoshopped -they are real… and delicious!

And as my co-worker pointed out they have that same earthy flavor and consistency of roasted chestnuts.  Definitely different and more complex than your average sweet potato.

I just ate them with butter and sea salt but if you need them to be sweeter – sprinkle a little brown sugar on them.

 

 

Spring Day 23: (Actual Warm Weather & Quiche)

spring quichePredictions of 60 degrees today in Boston!

Other than snow farms and parking lots, the snow is just about gone. A quick inspection of the yard showed that yes, maybe all the plants survived – although I have my doubts about the Hydrangea. Of course now the spring yard work and clean up must start in earnest and that means busy weekends.

I still think quiche is the best way to use up odds and ends from the fridge and it gives you something that can be available as a snack or meal in between filling the yard waste bags.

This one had asparagus, sweet red bell pepper, spring onions, and  feta cheese of course. A real spring classic. As always I try to use whole milk or better yet “half and half” for a rich, moist quiche. You can see a couple recipes here and here!

Summer Classic

Potato Salad.

I can think of many classic summer foods but potato salad has to be number one. However I rarely make it. I find it to be generally a lot of effort. Especially for 2 people. If I volunteered to bring it as my “pot luck dish” to the family cookout, well than I am happy to make the effort. Otherwise it’s a lot of work; all the peeling of potatoes and boiling, etc.

But recently I was inspired to make the effort with help of some conveniently sized and packaged small red potatoes. (about 3/4 to 1 lb) I simply scrubbed them up good and boiled them until just tender. Drained them and let them cool a bit while I chopped up a few other things. The other things were dried chopped rosemary (about a heaping tablespoon) and scallions (about a cup, medium dice, green parts only) and bacon*. (fully cooked, not too crispy, about 5 slices) Don’t forget a generous couple of pinches of salt and pepper – potatoes need lots!

The dressing was simple – mayonnaise, vinegar, crushed mustard seed or celery seed, sugar, salt and pepper to taste. I know this sounds suspiciously like a coleslaw dressing and you would be right, but why not let this dressing do double duty!

For this amount of potatoes, I started with a cup of mayo, 1-2 tb of vinegar (depending on how tangy you like it) a couple tsp of sugar to smooth it all out and a couple tsp of the mustard seed. (I was out of celery seed!) As with all cold salads, mix in the dressing in batches to see if you need more or less and reserve a bit on the side to re-moisten after the salad has sat a bit in the fridge to fully chill and potatoes have absorbed the flavors. The other most important tip is adding the dried rosemary and bacon to the potatoes after they have drained and while they are stilling cooling. The warm potatoes really activate the bacon and rosemary and absorb their flavors. Let this cool to at least room temp before adding on the scallions and dressing. This way the scallions will stay crisp and crunchy.

rosemary and bacon potato salad with pork tenderloin

I served mine with grilled pork loin. You can serve it with whatever.

*obviously you could leave out the bacon – but why would you want to😉

Corn Season

This time of year in New England fresh “Corn on the Cob” is king!

And while many people are busy thinking up new ways to use up all the Zucchini, I spend my time thinking up ways to eat more fresh corn!

The latest way…..

“Fresh corn pudding with roasted sweet potatoes & red bell pepper!”

(served with grilled steak or not)

final plate

 

The key here is the not only the 4 cups of fresh raw corn taken right off the cob, but the roasted sweet potato.

Sweet potatoes - Simply peeled, cubed, drizzled with oil, salt & pepper. Roast at 400 degrees till tender and browed a bit.

Sweet potatoes – Simply peeled, cubed, drizzled with oil, salt & pepper. Roast at 400 degrees till tender and browned a bit.

Tip: Scrub and roast your potatoes in the cool summer nights and make the corn pudding the next day or better yet if early morning is your thing, get it all done before the heat of the day sets in.

Another Tip: I like roasting potatoes or any veggies just to have on hand for quiche fillings, sandwich stuffers, omelets or quesadilla.

 

the recipe

2 cups cubed, roasted sweet potatoes

1 small-medium sweet red bell pepper diced

1 cup small dice white onion

4 cups fresh corn kernels (be sure to reap the “milk” from the cobs too!)

1 heaping TB fresh chopped sage

1/2 cup melted and slightly cooled butter

4 medium size eggs (adjust according if yours are smaller or bigger)

1 Tsp Baking Powder

1 1/4 cup finely ground corn meal (yellow or white okay)

1 1/4 cup “half and half”* or Whole milk     *I used fat-free because that is what I had but I think it would be richer with full fat.

salt and pepper to taste

preheat oven to 375 degrees and spray an 8×12 baking dish with non-stick cooking spray.

mix the potatoes, onion, bell pepper, corn kernels and corn milk together and dump into the baking dish. In another bowl mix the butter, eggs, sage and baking powder together. Alternately whisk in the cornmeal and milk (or half and half) – watching consistency. The batter should be thick but still very pourable. You may end up using more or less of one of these two ingredients. Salt and pepper should be added in and pour over the veggies in the baking dish. Cover tightly with foil and bake 30 minutes, uncover and bake 20 more mins. Baking time may vary – the edges should be brown and the middle firm but soft – kinda like quiche.

Serve hot, warm or room temperature.