Tag Archives: starch

Cheesy mashed potato cakes

Serves 4-6

  1. 2-1/2lb peeled russet potatoes, halved and cut into 1/4in pieces
  2. 1oz parmesan OR 1 cup cheddar
  3. 4tb chives OR 2 scallions
  4. 2 eggs + 1 yolk
  5. 2 cups panko
  6. 1 cup vegetable oil
  • Cover potatoes by 1in, bring to a boil and simmer for 10 minutes. Drain, return to pot off-heat and dry for 5 minutes.
  • Transfer to bowl, mash with 2-3 and yolk and chill for 1 hour.
  • Beat eggs and set aside. Form potatoes into 8 1/2 cup patties and flatten to 3in. Dredge in eggs, dredge in panko and set aside for 5 minutes.
  • In 2 batches, fry in 1/2 cup oil in a 12in skillet for 3 minutes per side, using 2 spatulas to flip. Serve.
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Yakiudon

Serves 1

  1. 3oz dried udon
  2. 1/2 cup ice
  3. 1tsp oil
  4. 2oz fresh shiitake mushrooms, sliced
  5. Quarter of a small onion, sliced
  6. 1 clove garlic
  7. 3oz baby bok choy, sliced
  8. 1 scallion, sliced
  9. 1tb soy sauce
  10. 1tb water
  11. 1/2tb mirin
  12. 1/4tsp sugar
  13. 1/8tsp white pepper
  14. Sesame seeds
  15. Pickled ginger
  • Cook noodles in 1 quart water. Drain, toss with ice, rinse and dry. Toss with oil and set aside.
  • Meanwhile, cook 4-5 for 5 minutes. Add 6-7 for 2 minutes. Take off-heat, add 8-13 and toss with noodles. Top with 14-15 and serve.

Mexican rice

Serves 6-8

  1. 2 tomatoes, cored
  2. 1 onion
  3. 3 jalapenos, de-seeded
  4. 4 cloves garlic
  5. 1tb chipotle in adobo sauce
  6. 1/3 cup oil
  7. 2 cups long-grain white rice, rinsed and dried
  8. 1/2 cup cilantro
  9. Juice from 1 lime
  • Process 1-2 and measure; discard any excess over 2 cups. Process with 3-5 and set aside.
  • Heat oil in a dutch oven on med-high and cook rice for 6-8 minutes. Add vegetable mixture, bring to a boil, cover and add to the middle of a 350 degree oven for 30-35 minutes, stirring once after 15 minutes. Mix in 8-9 and serve.

Skillet paella

Serves 4-6

  1. 1/2tsp saffron
  2. 12oz boneless chicken thighs, cut into thirds
  3. 8oz spanish chorizo, halved and cut into 1/4in pieces
  4. 1 red bell pepper
  5. 1 onion
  6. 9 cloves garlic
  7. 1-1/4 cupĀ  paella rice
  8. 1 14-1/2oz can diced tomatoes, drained
  9. 2-1/4 cups chicken stock
  10. 4tb white wine
  11. 12 mussels
  12. 12oz 21-25 count shrimp
  13. 1/2 cup peas
  14. Garlic aioli
  15. 2 lemons, cut into wedges
  • Combine saffron with 1tb of boiling water and set aside. Cook chicken in a 12in skillet for about 6 minutes and set aside.
  • Cook 3-5 for 5 minutes. Add 6-7 for 1 minute. Add tomatoes for 3 minutes or until darkened/thickened. Add 9-10 and saffron mixture, bring to a simmer, add back chicken and cover for 15 minutes or until most of the liquid is absorbed.
  • Add 11-12, cover and cook 5-8 minutes or until shrimp is pink and mussels have opened.
  • Add peas, rest off-heat for 5 minutes and serve with 14-15.

For fish-only version, replace chicken/chorizo with 1lb cod cut into 1in pieces/12 clams and chicken stock with fish stock. Omit browning in first step and add clams along with mussels and shrimp.

Hash brown breakfast pie

Serves 4-6

  1. 8oz breakfast sausage
  2. 1lb frozen hash browns, thawed overnight or microwaved for 4 minutes and dried
  3. 6 eggs
  4. 4 scallions
  5. 6oz cheddar
  • Cook sausage in a 10in skillet until no longer pink, about 3 minutes. Add hash browns for 15 minutes, turning occasionally, until slightly brown.
  • Beat 3-4, fold in hash brown mixture and cheddar and add back mixture. Cover and cook for 4 minutes, shaking slightly occasionally. Slide onto plate, use a second plate to invert it and add back to skillet to cook other side for about 2 minutes. Serve.

Skillet olive bread

Serves 2-4

  1. 7-1/2oz flour
  2. 2tb basil
  3. 1/2tb baking powder
  4. 1/2tsp salt
  5. 2-1/4oz parmesan
  6. 3/4 cup milk
  7. 5-1/2tb sour cream
  8. 1-2 eggs
  9. 3tb olive oil
  10. 1 clove garlic
  11. 6tb chopped olives
  • Whisk 1-4 and 2/3 cup parmesan. Separately, whisk 6-8. Set aside.
  • Cook 9-10 in a 10in skillet for 1 minute. Add garlic and all but 2tsp oil to milk mixture and return skillet to burner. Fold milk mixture into flour mixture along with olives.
  • Pour batter into skillet, top with remaining parmesan and transfer to the lower-middle of a 450 degree oven for 15-20 minutes. Rest in skillet for 5 minutes. Serve.

English muffin loaf

Makes 1 loaf

  1. 390g bread flour
  2. 7g yeast
  3. 6g salt
  4. 6g sugar
  5. 1/2tsp baking soda
  6. 1-1/2 cups whole milk, warmed to 120 degrees
  7. Cornmeal
  • Whisk 1-5. Whisk in milk. Cover and rise for 30 minutes or until doubled.
  • Grease a 8-1/2in x 4-1/2in loaf pan and dust with cornmeal. Transfer dough to pan, cover and rise for 30 minutes.
  • Bake at 375 degrees for 30 minutes or until internal temperature reaches 200 degrees, rotating halfway. Remove from pan and cool on rack for 1 hour. Slice and toast before serving.