Tag Archives: starch

Olive oil potato gratin

Serves 4

  1. 4tb olive oil
  2. 1 onion, sliced
  3. 1 clove garlic
  4. 1/2tsp thyme
  5. 1/2 cup broth
  6. 1-1/2lb yukon potatoes, peeled and sliced 1/8in
  7. 1oz pecorino romano
  8. 2tb bread crumbs
  • Heat 1tb oil in a 10in skillet and cook onions for 15 minutes. Add 3-4 for 1 minute. Deglaze with 2tb broth and set aside.
  • Toss 1-1/2tb oil with potatoes and layer half of mixture in a 8in baking dish. add onions and top with remaining potatoes. Pour over remaining broth, cover with foil and bake in the upper-middle of a 400 degree oven for 1 hour.
  • Uncover, top with 7-8 and remaining 1-1/2tb olive oil and bake for 15-20 minutes. Cool for 15 minutes and serve.

Skillet bacon-scallion mac and cheese

Omit bacon to make vegetarian

Serves 4

  1. 6 slices bacon
  2. 2/3 cup bread crumbs or 2 slices processed crustless sandwich bread
  3. 4 scallions
  4. 3-3/4 cups water
  5. 12oz can evaporated milk
  6. 12oz macaroni
  7. 1tsp cornstarch
  8. 12oz cheddar
  9. 8oz monterey jack
  • Render and crisp bacon in a 12in skillet and set aside. Remove all but 1tb fat and toast bread crumbs for 5 minutes. Set aside.
  • Bring water and all but 4tb evaporated milk to a simmer, add noodles and cook to 1 minute under al dente. Whisk in remaining evaporated milk and cornstarch and simmer for 1 minute.
  • Take off-heat. Mix in and melt cheese. Mix in scallions and bacon. top with bread crumbs and serve.


Zucchini cheese tart

Serves 4-6

  1. 177g flour
  2. 1tb sugar
  3. 1tsp salt
  4. 8tb butter, cut into 1/2in pieces and chilled
  5. 2tb to 4tb ice water
  6. 1 zucchini, sliced 1/4in
  7. 113g part-skim ricotta
  8. 28g parmesan
  9. 28g shredded mozzarella
  10. 4tb olive oil
  11. 1 clove garlic
  12. 2tb basil or chives
  • Whisk 1-2 and 1/2tsp salt Add to food processor and pulse in butter 14-16 times or until mixture resembles sand. Pulse in water. Press 2/3 of mixture into the bottom of a 9in tart pan and remaining on sides. Freeze for 30 minutes.
  • Blind bake inĀ  the middle of a 375 degree oven for 30 minutes. Uncover and bake for 5-10 minutes. Cool.
  • Meanwhile, toss zucchini with remaining salt and drain for 30 minutes.
  • Spread 7-9 and 1tb oil in tart pan, top with zucchini and drizzle with 2tb oil and garlic. Place on a baking sheet and bake at 425 degrees for 20-25 minutes.
  • Cool for 10 minutes, top with remaining 1tb oil and herbs and serve.

Slow cooker mashed potatoes

Serves 10-12

  1. 5lb russets, peeled and sliced 1/4in thick
  2. 2-3/4 cups boiling water
  3. 2tsp salt
  4. 12tb butter, 3tb melted and 9tb cut into 1tb pieces
  5. 1/2 cup sour cream
  6. 3tb chives
  • Combine 1-3 in slow cooker, brush with melted butter and cover with a 16in x 12in sheet of parchment. Cook on low for 5-6 hours or high for 3-4 hours.
  • Remove parchment, mash and mix in remaining butter and 5-6. Serve or hold on warm setting for up to 2 hours.

French toast casserole

Serves 6-8

  1. 7tb butter, melted
  2. 5-1/4oz brown sugar
  3. 1tb cinnamon
  4. 1/2tsp nutmeg
  5. 18 slices potato bread
  6. 2-1/2 cups whole milk
  7. 6 eggs
  8. 4tb toasted nuts
  9. Powdered sugar
  • Brush 1tb butter in a 13in x 9in baking dish. Whisk 2-4 and layer 3tb on bottom of dish, top with 6 slices bread and brush with 1-1/2tb butter. Repeat.
  • Whisk 6-7 and pour into dish; dish can be stored in fridge for up to 12 hours at this point. Top with 3tb remaining brown sugar mixture. Top with nuts.
  • Bake in the middle of a 350 degree oven for 30 minutes. Brush with remaining butter and cool for 15 minutes. Dust with powdered sugar and serve.

Creamy israeli couscous with mussels and bacon

Serves 4

  1. 4 slices bacon
  2. 1 large shallot
  3. 1tsp paprika
  4. 1/4tsp red pepper flakes
  5. 1 cup israeli couscous
  6. 1 cup water
  7. 1/2 cup white wine
  8. 2lb mussels
  9. 1/2 cup cream
  10. 1/2 cup parsley
  • Render and crisp bacon. Set aside.
  • Cook 2-4 for 2-3 minutes. Add couscous for 5 minutes. Add 6-7, bring to a simmer, cover and cook for 10 minutes, stirring occasionally.
  • Add 8-9, cover and cook for 3-5 minutes. Add back bacon and parsley and serve.

Greek pasta salad

Replace feta with additional veggies to make vegan

Serves 4-8

  1. Zest and juice of 1 lemon
  2. 2tsp dijion
  3. 1 shallot
  4. 5tb olive oil
  5. 4tb dill
  6. 1/2tsp red pepper flakes
  7. 1lb orzo
  8. 4oz feta
  9. 1 english cuucmber, halved and sliced
  10. 1 small red onion, diced
  11. 5oz or 1/2 cup kalamata olives, sliced
  • Whisk 1-6 and toss with 7-8. Let cool for 20-30 minutes, toss in 9-11 and serve.