One-Pan Pasta Recipe | Cooking | How To | Martha Stewart Recipes. Crispy potato roast. I fell for a photo this week. It was on marthastewart.com and it looked like an accordion, or maybe a Slinky, of thinly sliced, crisped potatoes and my brain computed this as CHIPS. POTATO CHIPS MASQUERADING AS GROWN-UP SIDE DISH. MUST MAKE POTATO CHIP CASSEROLE (I was kind of like this dog here) and although further investigation of the recipe unveiled no actual use of potato chips, creamed canned soup or anything also that would really allow it to be titled a Potato Chip Casserole, it was too late and I was making it anyway. Plus, I was looking for a gratin alternative for potatoes for my family’s Seder on Monday night and this fit the bill perfectly.
It’s not that I don’t like, nay love, any excuse to drown potatoes in cream and butter and swaddle them in a blistered cheese lid, but given that there was already going to be a spread, it didn’t seem necessary that the potatoes be so over-the-top. If you have a mandoline, the prep on this is remarkably simple. Preheat oven to 375°F.
Potato pancakes, even better. It wouldn’tbeHanukah if I didn’t refresh my favorite, dead-simple potato pancake recipe. But it wouldn’t make for a very interesting story if I told the same one every year; in fact, I think they get better with each try because I continue to tweak them ever so much. This year, after finally making peace with my cast frying pan (coincidentally, over an “apple latke”) I cooked them in there, and will use no other pan for them as long as I live. It is a browning genius, and even small amounts of oil resulted in no sticking whatsoever. I also realized that I found them a bit on the salty side — something I noted last year and entirely forgot in the 12 months since — I hope to remember that next year.
Next, I at last retired the sieve-pressing for a cheesecloth-squeezing. Finally, if you think that latkes are just for Hanukkah, with all due respect, you’re totally missing out. Or an appetizer. And with that, I’m off to reheat some leftovers. Potato Pancakes [Latkes] Apple and honey challah. This month has came and has now almost gone and I’ve missed it entirely. It’s a shame, because September is my second favorite but less of a shame than it would be if I am still saying the same about October, which is my actual favorite. Nevertheless, I put my foot down and decided I absolutely, unequivocally would not let this month go without at least making you an apple honey challah. Due to my innate gift for impeccable timing (ha), I got the idea for this about two days after the High Holidays ended last year. So, for the better part of 12 months, I’ve plotted this spin on traditional challah and am still about six hours late on it. Typical. Honey challahs are surprisingly easy — you simply swap sugar for honey, and you can increase it for a stronger honey flavor.
Friday 9/30 Do you live near NYC? Apple and Honey Challah One tip: If you measure your oil in your 1/3 cup measuring cup first, and then your honey, the honey will slide right out. Makes 1 round woven challah. Black bean pumpkin soup. I know this sounds like the tiniest of triumphs in a world of people who have respectable accomplishments to be proud of, but nonetheless, it brings me great pleasure to announce that I have found a pumpkin soup that meets my approval. Yes, I know, who talks about pumpkin soup in November? It seems like strictly an October affair. Pumpkins crowd the markets, and the people gather round with an evil glint in their eyes, eager to carve them up and roast their innards, mwa-ha-ha. You can barely turn your head without finding another half dozen pumpkin recipes, and oh, I know, I’ve spread my share around. Alex and I bought three smallish pumpkins to carve this year, but the weeks leading up to Halloween were chaotic and we never got to them.
Nonetheless, I have cups and cups of puree, and I decided it time to find a pumpkin soup I can actually get along with. Your see, I pick on a good lot of them. But this is about to change. One year ago: When the Stars Make You Drool Yield: 9 cups. Homemade Ricotta. Cook to Cook: Rinsing the pot with cold water before pouring in the milk will save you some serious cleanup! The reserved liquid whey can go into soups, stews and curries, and be used to cook pasta and rice. It will keep refrigerated up to 3 days. Keeps up to 3 days, covered, in the refrigerator. 1. Line a large colander with a layer of cheesecloth and place in the sink or over a bowl if you want to save the whey. Wet the cheesecloth to hold it firmly in place. 2. 3. What to Do with Homemade Ricotta: 1. 2. 3. 4. 5. 6. 7. Turkish Carrots and Lentils with Herbs.
This shows just how delicious frugality can be. Ingredients 1/4 cup olive oil1 onion, in thin crescent moon shapes4 garlic cloves, thinly chopped1 1/2 teaspoons coriander seeds, crushed1/4-1/2 teaspoon dried red pepper flakes1/2 cup green or Puy lentils6 large carrots, sliced2 tablespoons tomato paste2 teaspoons superfine sugar1 1/4 cups vegetable stock or waterSalt and pepper2 tablespoons chopped fresh mint, parsley, or dillGood squeeze of lemon juiceExtra-virgin olive oil, to serve Instructions 1.
Heat the oil in a saucepan and sauté the onion until soft and pale gold. Add the garlic and spices and cook for 2 minutes. 2. 3. Also try… Moroccan spiced carrots: Heat 1 1/2 tbsp olive oil in a heavy saucepan and sauté 2 garlic cloves, finely chopped, and 1 fresh red chile, seeded and shredded, until the garlic is pale gold. Uzbeki carrots: Cook 1 lb carrots (in batons or chunks) in water until tender, then drain. Chicken Cutlets with Herb Butter. Baked Penne with Chicken and Sun-Dried Tomatoes. Farfalle with Tomatoes, Onions, and Spinach Recipe. Tuna-Garbanzo Salad Recipe.
Fall Vegetable Curry Recipe.