Tag: roasted potatoes
Hanger Steak with Caramelized Onions, Roasted Potatoes, Gorgonzola and Red Wine Demi
- 1-2 pounds hanger steak
- Salt
- Coarse black pepper
- 1 tablespoon extra light olive oil
Generously sprinkle salt and pepper, pressing the spices down with your palm. Keep aside.
Heat a large non-stick frying pan. Add the olive oil and sear the hanger steak on each side for 3 to 4 minutes each. Take out and cover with aluminum foil and place on a cutting board. Let it sit for about 15 minutes. Slice once the meat has rested. Reheat the slices according to every ones taste right before serving.
Caramelized Onions
- 1 large yellow onion, sliced thin
- 1 tablespoon extra olive oil
- 1 teaspoon salt
- ½ teaspoon sugar
Heat a small non-stick frying pan. Add the olive oil and sliced onion and cook on a medium low heat. Add the salt and sugar. Cook for 30 minutes till the onion slices are translucent and golden brown. Keep aside.
Roasted Potatoes
- 3 to 4 medium yellow potatoes, cut into a half inch dice
- 2 tablespoons extra light olive oil
- 1 teaspoon salt
- Pepper
Heat a medium non-stick frying pan. Add the olive oil and the potatoes. Cook on a medium heat till the potatoes are cooked and golden brown- about 15 minutes. Add salt and pepper. Keep warm.
- ½ cup gorgonzola cheese, crumbled
Red Wine Demi-Glace
- ½ cup red wine
- 2 cups beef broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 shallot, minced
- Salt
- Pepper
Heat a medium frying pan and add the butter. Saute the shallots on a medium heat for 2-3 minutes. Add the flour and cook for a minute. Whisk in the wine and beef broth, making sure no lumps are formed. Bring to a boil and lower the heat to medium. Let simmer for about 1 hour, until reduced by 1/3, stirring occasionally. Keep warm.
Buttered Haricots Verts
- 1 pound trimmed French green beans
- 1 tablespoon butter
- Salt
- Pepper
Bring some salted water to a boil and blanche the beans for a minute in boiling water. Take out and add to chilled water with ice to shock the beans to stop the cooking process. Drain and pat dry.
Heat a medium frying pan and add the butter. Add the blanched green beans and sauté well for 3 to 4 minutes. Add salt and pepper and keep warm.
To assemble, place the steak slices on a plate. Add the caramelized onions and potatoes on top. Place the green beans on the side. Sprinkle gorgonzola cheese and drizzle demi-glace on top.
Mustard Roasted Potatoes and Onions
- 5 to 6 large yellow skinned potatoes, peeled and cut in quarters
Bring water to a boil in a medium saucepan. Add the potato quarters and bring to a boil. Drain the water and let the potatoes dry and cool in the same pan.
- 2 medium yellow onions, peeled and cut in quarters
- 2 to 3 tablespoons grainy Dijon mustard
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper
Preheat oven to 400 degrees F.
Transfer the potatoes to a lined cookie sheet. Add the onions. Add the mustard, olive oil, salt and pepper. Mix well and roast in oven for about 40 to 45 minutes till the potatoes are golden brown and crispy.
Orange Pork Chops with Smoked Paprika
It is smoked paprika week.. all the recipes have the delicious spice. I have decided on taking the spice with me if I ever get stranded on a deserted island.
I bought some center cut, thin pork chops. I don’t like making them too often since they tend to dry out very quickly- but then I realized if I brine them, they come out super juicy.
For the brine, I mixed orange juice, apricot jam, vinegar and of course smoked paprika. The liquid has a delicious sweet, savory and tangy component- perfect for a sauce for the pork chops.
I marinated them for a few hours in the liquid. I then browned them and added the liquid back. I realized, cooking them in the liquid keeps them soft and tender. The chops came out delicious. I roasted potatoes on the side with some garlic powder, salt and of course, smoked paprika. I also roasted asparagus on the side and I had a perfectly balanced meal.
Everyone enjoyed the meal with a yummy glass of red wine…
- 4 to 5 center cup pork chops
- ¼ cup apricot jam, softened in microwave
- ½ cup orange juice
- 2 garlic cloves, grated
- 1 tablespoon rice vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
Mix the jam, juice, garlic, vinegar, paprika and salt in a small bowl. Add the chops and mixture to a zip lock bag and marinate for 4 to 5 hours. Save the marinade for later.
- 2 tablespoons olive oil
Heat a non-stick pan with the oil. Brown the pork chops on both sides on high heat. Take out of the pan and add the marinade. Bring to a boil and add the pork chops. Cook for a few minutes till the chops are done (careful not to overcook). Serve the chops with the sauce, potatoes and asparagus.
Roasted Chicken and Potatoes with Broccoli Rabe
I get lots of food magazines in the mail. It’s great to have them around but the problem is that I don’t get the time to actually read or even go through them. Ideally I like to sit and look through them for inspiration. I then tear out the pages I want to save for later and chuck the rest away.
I was going through last months Bon Appetit and saw a recipe for a roast chicken with potatoes and broccoli rabe. As some of you may already know, that is my favorite vegetable in the whole world- well it’s definitely on the top of a very long list. I was very excited to read the recipe but soon found out it was quite lengthy and labor intensive. It was a bit confusing- so much so
- 2 pounds chicken thighs and drumsticks
- 1 pound fingerling or small white potatoes, washed
- 1 bunch broccoli rabe, ends cut of and the rest cut in half
In a large lined roasting pan, add the chicken and potatoes. Keep aside.
- 3 cloves garlic
- 2 tablespoons extra virgin olive oil
- 4 teaspoons salt divided
- ½ cup chicken broth
Preheat oven at 400 degrees.
In a mortar and pestle, pound the garlic and add 2 teaspoons salt. Add the olive oil and mix till a smooth paste is formed.
Massage the chicken and the potatoes with the paste mixing well.
Bake the chicken and potatoes for 15 minutes at 400 degrees. Add ½ cup chicken broth. Bake for another 20 minutes. Take out of oven and add the broccoli rabe mixing it well with the chicken and potatoes. Sprinkle the remaining 2 teaspoons salt and place it back in the oven. Bake for about 15 minutes, stirring every 5 minutes, making sure the broccoli rabe leaves don’t burn. Serve hot with a fresh baguette.
Roasted Potatoes with Thyme and Garlic
I am always looking to come up with new potato recipes- I just love them. I think if I could, I would eat a whole bag of potato chips! I actually used to do that in college- aah, the good old days when weight was not an issue!! Now I am always looking to make them healthy but delicious!
When I came up with the steak dinner for Mother’s Day , potatoes came to mind immediately. Ideally I would want to eat the yummy steak fries one gets with a steak at restaurants, but I want to avoid fried foods as much as possible, so roasted potatoes it is! There is a local steak place where the steak fries are out of this world! They are crispy on the outside and creamy on the inside but most importantly, they are extremely flavorful! I could eat those potatoes three times a day, seven days a week- just writing about it makes me want some…
For these potatoes, I decided to roast them first with some olive oil and lots of salt. I think that is the secret, people forget how much salt it takes to season potatoes. Once they were golden brown, I took them out briefly and rubbed a mixture of fresh thyme, garlic and more salt. The potatoes came out absolutely delicious- crispy and creamy, and most importantly, very flavorful. They are a perfect side dish with any kind of meat preparation but taste especially yummy with a steak!
- 4-5 medium yellow potatoes, peeled and cut in half
- 2 tablespoons plus 1 tablespoon extra virgin olive oil
- 1 tablespoon plus one teaspoon salt
- 2 tablespoons fresh thyme, chopped
- 4 garlic cloves, minced
Preheat oven at 400 degrees.
In a medium pot add the potatoes and water to cover and boil till half done. Dry the potatoes and add to a lined baking sheet. Drizzle with 2 tablespoons olive oil and 1 tablespoon salt. Bake for about 30 minutes, or till golden brown and fully cooked. In the meantime, in a small bowl mix 1 tablespoon olive oil, one teaspoon salt, thyme and garlic together. Massage the potatoes with the garlic and thyme mixture and place them back in the oven. Bake for 5-6 minutes until the potatoes are fragrant.