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Browsing Tag: potato
Have you ever wanted mashed potatoes, but thought… how can you easily make it for just yourself? With the traditional cooking method you peel, quarter, boil, drain, mash/whip, add ingredients (butter, cream, herbs, etc) and serve. Doing that for one potato would give you half a serving by the time you deal with amounts of potato lost to the cooking and preparation process. Making 2 potatoes may be a solution, but then it can become a portion control issue. Well, I want to let you in on my latest experiment – sous vide mashed potatoes for one. I think this experiment will make it possible for any single diner to enjoy mashed potatoes (without having a lot of waste or extras or having to rely on…
With the colder, rainy weather of fall here in the Pacific Northwest, I typically add a few of my favorite soups and stews into my recipe rotation. This recipe is adapted from my mom’s goulash recipe, another wonderful memory from my childhood. Easy to prepare, this recipe produces a hearty and tasty beef stew that you won’t mind having leftovers, if there happens to be any! Add slices of a baquette with fresh cream butter warmed in the oven and you have a heavenly meal in front of you. So… let it rain and be gray, we’re enjoying a flavorful hot stew tonight! Save Print Goulash (Beef Stew) Prep time: 15 mins Cook time: 90 mins Total time: …
Here is a fast and easy meal, either for dinner or lunch. One of my favorite wursts to eat are knackwurst and there is a warm feeling of family when I have this dish. I ate these wurst all the time as a kid and it was one of the first meals I prepared for myself when learning to cook as a youngster. And you will see why it was easy and why I love to eat these distinctive wursts. Achtung baby, let’s get cooking! Save Print Knackwurst, Roasted Rosemary Garlic Potato Slices, and Braised Bacon Caraway Cabbage Ingredients 3 knackwurst 4 cups of hot water 1 tbsp bacon drippings (or vegetable oil) Instructions In a medium saucepan, add the hot water and heat over…
Here is my take on a roasted potato – simple and tasty and like a rustic potato chip. And who doesn’t like potato chips! I seasoned the potato with olive oil, pepper, and Spice Island’s Rosemary Garlic Grinder to make it even easier to prepare. Heat the oven up, it’s roasted potato slice time! Save Print Roasted Rosemary Garlic Potato Slices Ingredients 1 russet potato, sliced uniformly into ⅛ inch slices 4 cups of near boiling water 2 tbsp white vinegar 2 tbsp olive oil Spice Island Rosemary Garlic blend Fresh racked pepper Instructions Preheat the oven to 400 degrees. Place the potato slices into a medium glass bowl and ensure the potatoes are submerged. Add the hot water and vinegar…
Today it is just a picture post… cheesy over easy eggs, hash browns, and bacon…