Smashed-Potato Tomato Gratin

Yield: Serves 6 to 8 as a side dish

From Epicurious.com. This is a strange combination of ingredients, but it is really good. Don't mash the potatoes much. You want big chunks in there. Served at our gourmet club dinner, and it was a winner.

    3 pounds yellow-fleshed potatoes such as Yukon Gold

    1/2 cup milk

    1 stick (1/2 cup) unsalted butter

    1 cup Kalamata olives

    4 scallions

    1 garlic clove

    1/2 cup fresh parsley leaves

    3 cups fresh breadcrumbs (I used sourdough bread to make the crumbs)

    1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

    3 pounds Roma tomatoes

In a 4-quart heavy kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 30 minutes. While potatoes are simmering, in a small saucepan heat milk with 6 tablespoons butter over moderate heat until butter is melted. Remove pan from heat and keep mixture warm, covered. Pit olives and separately chop olives and scallions. In a colander drain potatoes and when just cool enough to handle, peel. Coarsely smash potatoes with a potato masher and gently fold in milk mixture, olives, scallions, and salt and pepper to taste.

Preheat oven to 400°, and butter a 3-quart gratin dish (about 15 by 10 by 2 inches).

Mince garlic and chop parsley. In a nonstick skillet heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook garlic, stirring, until fragrant, about 1 minute. Add breadcrumbs and cook, stirring, until golden. Transfer mixture to a bowl and cool. Stir in parsley and Parmesan and season with salt and pepper.

Cut tomatoes into 1/4-inch-thick slices. Spread potatoes in gratin dish and top with tomatoes, overlapping them to completely cover potatoes. Sprinkle crumb mixture over tomatoes and bake gratin in middle of oven until top is golden brown and tomatoes are tender, about 25 minutes. Gratin may be made 1 day ahead and cooled completely, uncovered, before being chilled, covered. Reheat gratin, uncovered.

Fire and Ice Salad

    2 whole Tomatoes, Chopped

    2 whole Cucumbers Peeled and Sliced

    1 whole Purple Onion, Chopped

    1 cup Distilled White Vinegar

    1 cup water

    1 cup Sugar

Cut up your tomatoes. You can cut them in slices, chunks or dice them. I prefer thin slices.

Peel and cut cucumbers.

Cut up your onion. I slice mine and then cut them in half so that you have fairly large slices.

Combine all your vegetables in a bowl.

To make your dressing, combine 1 cup water, vinegar and sugar and stir well.

You can add equal amounts of all if you would like, but this combination of 1 cup of all of them works fine for me.

The sugar will not completely dissolve but that is okay because it is going to sit in the fridge for a while and marinate before you eat it.

Pour dressing over the vegetables and stir well.

Cover and refrigerate for at least 3 hours but more if you prefer.

It will make more dressing as it sits there. I recommend stirring it after an hour.

Italian Garlic Bread

This recipe is for the true garlic lover out there. I got this very simple but super flavorful recipe from an Italian restaurant in Redondo Beach. This makes a great base for an unbelievably delicious bruschetta or topped with a meaty marinara sauce for dinner. Use day old bread for best results. Also, do not use the Parmesan cheese in the can. Shred fresh Parmesan, but not do not grate it finely. And also, do not use too much spread on the bread. Believe me, I've made all these mistakes. Not good.

2 loaves French bread, preferably sourdough

1 c buttery flavored soft spread margarine, not butter or olive oil.

1 c shredded Parmesan cheese 

4 to 6 large garlic cloves pressed or run through a rasp

2 Tbsp packed coarsely chopped flat leaf parsley

1/4 tsp salt, preferably kosher

Slice loaf of Sourdough French bread in half and set aside. (Alternately, you can slice the bread into individual pieces).

In a bowl mix remaining ingredients together and divide evenly to cut sides of bread and spread to cover.

Put under the broiler for about 3 minutes until spread bubbles and turns golden brown. Keep your eyes on it as it will burn very easily.

Remove from oven and slice into desired sized pieces (or slice before broiling).

Marvelous Minestrone

 

1 tablespoon olive oil

1 large onion (about 1 cup chopped)

2 stalks celery (about 1/2 cup chopped)

10 already-peeled baby carrots (about 1/2 cup thinly sliced)

1/2 pound fresh green beans (for about 1 cup cut)

2 cans (14 ounces each) fat-free chicken broth

1 can (14 ounces) fat-free beef broth

1 can (141/2 ounces) stewed tomatoes

1 can (8 ounces) tomato sauce

1 can (15 to 19 ounces) cannellini beans

1/2 cup uncooked orzo pasta

11/2 teaspoons dried Italian seasoning

1 teaspoon bottled minced garlic

Salt and pepper to taste

6 tablespoons grated Parmesan cheese

Heat the oil on medium-high in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir. Coarsely chop the celery and add it to the pot. Stir. Thinly slice the carrots and add them to the pot. Stir. Remove the ends of the green beans and cut them in 1/2-inch pieces, adding them to the pot as you cut. Stir.

Pour the chicken and beef broth into the pot. Add the tomatoes with their juice, tomato sauce, cannellini beans with their juice and the orzo. Cover the pot, raise the heat to high and bring the soup to a boil. This will take about 5 to 6 minutes.

When the soup comes to a boil, uncover and stir well. Add the Italian seasoning and garlic. Boil until the green beans and pasta are tender, about 9 minutes. Season with salt and pepper to taste.

Remove the soup from the heat and ladle into bowls. Garnish each bowl with 1 tablespoon Parmesan cheese.

Makes 6 servings.

Baptist Pound Cake

This amazing, delicious and simple pound cake comes from an old beat up home ec book. It has a delicious crispy crust.

1/2 c butter

1/2 c shortening

3 c sugar

5 eggs

1 tsp vanilla

3 c flour

1/2 tsp baking powder

1 c milk

Using a hand or standing mixer, cream the butter and shortening together. Then add in the sugar and mix well.

Add the eggs one at time, mixing well after each.

Whisk together the flour and baking powder. Alternate adding this and the milk to the sugar mixture. So not over mix or it might toughen the batter. Add the vanilla.

Pour this into a greased bundt pan, smoothing over the top. Put into a COLD OVEN and set it for 350º. Bake it for 1 hour 5-15 minutes. The top should still look a little wet.

The Best Chicken Pot Pie Ever

I always cook up the carcass from a rotisserie chicken, and this is one good use for it. I’m always leery when a recipe claims to be the “Best Ever” as results usually fall a little short of expectations. But not this time. We went back for seconds.

2 lb chicken breasts, boneless and skinless

2 cups chicken broth (enough to cover breasts)

1/2 tsp salt

1/4 tsp ground black pepper

1 1/2 cups half and half

3 Tbs butter

1 medium onion, chopped

1 c celery, chopped

1/3 c all purpose flour

1 1/2 c frozen mixed vegetables, thawed

2 medium potatoes, cooked and cubed

1 Tbsp parsley, freshly chopped

1/2 tsp thyme, dried, optional (I didn't use it)

Double crust pastry (recipe follows)

In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.

Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2-inch pieces.

In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Sauté, stirring for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.

Cover mixture with second pastry. Cut a few vent holes in the pastry.

Bake at 400º for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

Sour Cream Pastry for Savory Pies

2 1/2 c flour

1/2 tsp salt

1 cup cold butter (do not substitute)     

1/2 cup sour cream

4 tsp fresh lemon juice

1/2 cup ice water

Combine flour and salt. Cut butter into chunks and add to flour. Cut with a pastry blender to coarse crumbs. Place bowl in the refrigerator for at least 1 hour.

Remove the bowl from the refrigerator and make a well in the center of the flour.

In a small bowl whisk together the sour cream, lemon juice and water. Pour half the mixture into the well. Gently mix everything by hand until large lumps form. Add the remaining liquid and mix to combine. DON'T OVERWORK THE DOUGH. Divide the dough into two portions. Cover each with plastic wrap and refrigerate for at least one hour.  If you want to make the pastry ahead of time, it can be refrigerated overnight.

NOTE: You can bake the pie, or cover and freeze for up to 3 months. 

To use frozen pot pie: 
Remove from the freezer 30 minutes before baking.
Cover pie loosely with foil. Place on a baking sheet. Bake at 425º for 30 minutes. Reduce heat to 350º and remove foil. Bake 55-60 minutes longer, or until golden brown..

Strawberry Spinach Salad

Another good and healthy spinach and strawberry salad. The recipe called for 1 cup chopped avocado in there, but quite frankly, we think it's better without it. Save it for a savory salad.

Dressing:

    1/2 cup olive oil

    1/4 cup balsamic vinegar

    3 to 4 tablespoons brown sugar

    1 1/2 teaspoons garlic powder

    1 teaspoon mustard powder

    1 teaspoon onion powder

    Salt and pepper

Salad:

    One package (10 oz) fresh spinach (about 10 cups of torn leaves)

    4 cups sliced fresh strawberries (cleaned and hulled)

    1 cup blueberries

    1 mango, sliced

    1/4 cup cashews or slivered almonds

In a medium bowl, combine the dressing ingredients, and whisk together well. Add salt and pepper to taste. You can serve the dressing immediately or you can cover it and chill for an hour.

   

In a large bowl, combine all of the salad ingredients, except the cashew nuts. Add the dressing to the salad and toss. Sprinkle cashew nuts on top of the salad.