Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it?
When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends.
The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description. Rustic Herb Potatoes. Provençal or urban – this is the most accommodating side for everyday meals.
Prep time: 45 minutes 2 lbs Yukon gold potatoes 1 bay leaf ½-teaspoon freshly ground black peppercorns 4 sprigs fresh thyme 2 sprigs fresh rosemary 12 medium garlic cloves, not peeled 4 tablespoons olive oil ½ cup beer Salt and freshly ground black pepper to taste Cut the potatoes into irregular big chunks. Place them in a baking dish and mix well with herbs, black pepper, garlic cloves, olive oil and salt. Pour the beer evenly over and bake in an oven for 25 min at 350F until soft inside and golden brown crisp on the outside.
Find the full recipe at the April issue of MAZA Cooking Journals available for free at the iTunes Store. Rosemary Goat Cheese Mashed Potatoes. So, I’d like to go on record as saying that mashed potatoes are pretty dang good on their own, and I usually don’t condone any messing with a good old classic mashed potato recipe.
On occasion my mother has snuck some mashed parsnips into her mashed potatoes. Or maybe it was mashed turnips. Whatever it was, I know her intentions were good, but we figured it out and staged a mutiny. There was to be NO messing with mashed potatoes! So for me to break my sacred mashed potato rule, you know it had to be for something amazingly, extra-specially good. Which brings me to the subject of rosemary. I miss it SO much in the winter, so much so that this past year my heroic Southern husband tried to keep some growing in a pot during the chilly winter months.
Baked Potato Salad Recipe : Guy Fieri. So Yummy Baked Potato Salad Recipe - Food.com - 21304. No Weird Stuff Simple Potato Salad. Crispy Oven-Baked Garlic Parmesan Fries. By brooklynsupper | While it’s available year round, when you start to see garlic scapes, green garlic, and young garlic arriving at the farmer’s market, you know spring has arrived.
Powerful and pungent, garlic makes almost any savory dish better. Here are 25 delicious garlic recipes that use this tasty ingredient in a wide variety of ways to suit a wide variety of tastes. nggallery id=’131282′ 25 Incredible Garlic Recipes Click through for 25 ways to cook with spring garlic! Lasagna Roll Ups Lasagna is a family favorite, but let’s face it, it can be a little messy to serve. Lamb Tagine with Garlic, Olives, and Apricots This rich Moroccan stew provides a medley of flavors the whole family will love. Baked Broccoli Rabe with Garlic With tangy lemon and powerful garlic, this baked broccoli rabe is a healthy and tasty winter side dish. Bocconcini with Garlic Scape Pesto Roasted Garlic Cauliflower Soup.