Porcini Salt Minute Steaks with Rosti

As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Adapted from Donna Hay

2 Servings
Ingredients:

For the Meat:
About 1/2 ounce dried porcini mushrooms (15 grams)
1 Tablespoon sea salt flakes
4 thin-cut sirloin steaks, or beef filet (about 3 ounces each)
olive oil (for brushing)
For the Rosti:
I large potato (Russet; starchy baking potato), about 13 to 14 ounces, peeled and grated
1 Tablespoon fresh rosemary leaves
Scant 2 ounces butter, melted
Sea Salt
Vegetable Oil for frying
In the bowl of a spice mill, small food processor or blender, combine porcini and sea salt flakes and pulverize until powdered. Set aside.
To make the Rosti:
Mix the grated potato, rosemary, butter and salt in a bowl, toss to combine.
Heat frying pan over medium-high heat, add a little oil and one-quarter of the potato mixture, spreading out to make a thin even pancake. Cook for 3 to 4 minutes each side or until crispy and browned. Repeat with remaining potato mixture, and hold on a rack placed over a baking pan in a warm oven.
To cook the meat:
Brush the steaks with oil and sprinkle with porcini salt. Heat a frying pan over high
heat; when hot, add steaks and cook for about 1 minute, or so, each side. Serve with the rosti and extra porcini salt on the side.

Enjoy!

Click HERE to return to Once Upon a Plate.

Potato Cakes with Jarlsberg Cheese and Rough Mustard Vinaigrette

Potato Cakes with Jarlsberg Cheese & Rough Mustard Vinaigrette

As shared from the kitchen of Once Upon a Plate by Mari

www.onceuponaplate1.com

Serves 6 to 8

These warm potato cakes are crispy on the outside with a creamy center. They are so good as a luncheon dish along with a salad, cup of broth based soup, or as a hearty appetizer. The green bean & vinaigrette garnish is optional and If you skip the vinaigrette - green bean garnish they become a fine side dish for any roasted or grilled meat or poultry.

Tip: If using, prepare the green beans and make the vinaigrette first, then set aside (or refrigerate) until you're ready to make the potato cakes.

Potato Cake ingredients:
About 2 1/2 pounds russet potatoes (6 to 8), scrubbed well
1 or 2 scallions, white and green parts finely chopped (or 2 Tablespoons snipped chives)
3/4 cups grated Jarlsberg, Swiss or Emmentaler cheese
2 Tablespoons sour cream
1/2 teaspoon salt (or more to taste)
1/2 teaspoon freshly ground black pepper
Generous pinch cayenne pepper
1 Tablespoon butter
Oil and butter for frying (1:1 portions)

Optional Vinaigrette and Haricot Vert/Green Bean garnish:
Generous handful of slender green beans
2 Tablespoons grainy whole seed mustard (Dijon-type)
2 to 3 teaspoons mild vinegar (Sherry, Champagne or unseasoned rice vinegar)
1 to 2 Tablespoons good olive oil
Salt and pepper to taste

To make the potato cakes:
Preheat oven to 375˚F Using a fork, prick potatoes all over with a fork and bake directly on oven rack for about 1 hour, or until tender when pierced with a fork. You can peel the potatoes if you prefer (peel them while they are still hot). With an electric stand mixer (using paddle attachment) beat on low speed, or you may use a potato masher to break them up well. Add the scallions/chives, cheese, sour cream, salt, black and cayenne pepper, and butter, mix by machine or hand until completely combined. Loosely cover and allow mixture to cool.
To form and cook the cakes: Scoop out 1/2 cup portions and with wet hands shape them into patties about 3/4 to 1-inch thick and about 3 to 3 1/2-inches in diameter. Heat a griddle or large saute pan over medium high heat and spread with out. Non-stick pan works very well for this. Cook until golden brown, turn and cook until the second side is nicely browned. (About 5 to 7 minutes for each side, depending upon how thick the patties are and the temperature of your pan.) It's better to cook them longer and slower in order to heat them though and so they have a chance to gain a nice crisp outside crust.

Optional: Rough Mustard Vinaigrette and blanched green bean garnish.
In a small bowl whisk together the grainy mustard and vinegar. Gradually whisk in 2 to 3 teaspoons of good olive oil. If dressing is too thick add a few dribbles of cold water to attain desired consistency. Add freshly ground black pepper and whisk again. Taste for seasonings and adjust.

For the green beans; tip and tail a large handful of slender, fresh green beans or Haricot Verts, cut beans cross-wise into 1/4 to 1/2 inch pieces. Bring a medium size (2 to 3 quart) pot of water to a boil, add a teaspoon of salt, carefully drop the green beans into the boiling water for 30 seconds to 1 minute to blanch. Immediately scoop the beans out and rinse with cold water to stop the cooking. Drain well.

To assemble: Place potato cakes on plate, sprinkle beans around the perimeter, drizzle beans with the mustard vinaigrette. In order to maintain crispness of potato try to keep the vinaigrette away, allowing each diner to dip potato into the vinaigrette themselves. Shower a sprinkle of snipped chives or sliced scallion over the potatoes and serve while potatoes are still warm.
Enjoy!

Please click HERE to return to Once Upon a Plate

Greek-Style Potato Salad

Greek Style Potato Salad

As shared from the kitchen of  Once Upon a Plate by Mari

www.onceuponaplate1.com

You can eat this right away after assembling, but it's best if made ahead and refrigerated( a few hours or overnight) to allow the flavors to marry. Remove from refrigerator and allow salad to lose some of the chill for best flavor before serving.  Can be served cool or at room temperature.

Yield: Flexible,  just use this as a guideline, adjust according to how much salad you want to make. The following recipe will provide 4 to 6 servings

Ingredients:

2 pounds small red potatoes

2 Tablespoons lemon juice (or white wine vinegar)

1/2 pitted kalamata olives, sliced or quartered

1/2 to 3/4 cup marinated artichoke hearts, drained, any tough, fibrous outer leaves removed & discarded *

1 tablespoons capers in brine, drained and rinsed

1/2 cup feta cheese, cut into 1/2-inch dice (can add more feta if desired)

2 tablespoons red onion, cut into fine dice (> 1/4-inch)

Flat leaf Italian parsley, leaves pulled from stems and leaves roughly chopped

Optional: Any of the following ~  3/4 to 1 cup diced cooked chicken, cooked shrimp, 2 or 3 hard cooked eggs, chopped.

When potatoes are completely cool, gently stir in remaining salad ingredients.

Dressing:

3 Tablespoons fresh lemon juice (or white wine vinegar)

1 teaspoon dried oregano, crumbled or 1 Tablespoon fresh oregano, chopped

2/3 cups olive oil

Optional: 1 small garlic clove, peeled and finely minced.

1/2 teaspoon salt

Several grinds of freshly ground black pepper 

Cut potatoes into quarters or halves depending upon their size. Steam for 7 to 10 minutes (test with the tip of a knife after 5 minutes of cooking) Potatoes should be tender throughout, but still firm enough to hold their shape without falling apart or crumbling.

Immediately transfer the hot potatoes to a bowl toss with 2 tablespoons of lemon juice, and set aside to cool completely.

Meanwhile,  whisk (or shake in a covered jar with tight fitting lid) the dressing ingredients until well emulsified. Taste and adjust seasonings.

Pour dressing over potato mixture and carefully toss to distribute dressing evenly. Taste and adjust seasonings.

*Note: If you like, reserve artichoke marinade and whisk into the dressing.

Roasted-Garlic Soup with Cheddar and Mild Green Chili

Roasted-Garlic Soup with Cheddar and Mild Green Chili

As shared from the kitchen of Mari @ Once Upon a Plate (www.onceuponaplate1.com)

Serves 8 generously (recipe is easily halved)

This is just the soup to warm you from the inside out on a cold, blustery day.

Adapted from "Christina's Cookbook" by Christina Orchid ~ A Pacific Northwest Cookbook

Note: Christina recommends using fresh garlic for this recipe, not the ready-peeled cloves or pre-roasted garlic.

4 heads garlic

1 tablespoon water

2 yellow onions, peeled and chopped

3 cups chicken stock

2 russet potatoes, cooked and peeled

2 fresh pasilla or Anaheim chiles*

1 cup heavy cream

1 cup buttermilk

1 cup grated mild cheddar cheese, plus extra for garnish if desired

1/2 cup chopped chives or thinly sliced scallions (green stem only)

Preheat the oven to 300* (F) Trim all the extra papery skin from garlic bulbs. Place the whole garlic bulbs in a pie pan, add water and cover and seal the pie tin with foil; roast in the oven for 45 minutes.

Pour chicken stock into a stock pot or large saucepan and add onions, bring stock to a boil and cook until onions become translucent (about 30 to 35 minutes.) Cut the cooked potatoes into large pieces and add to the stock. Reduce heat and simmer for about 20 minutes.

To roast the Pasillas or Anaheim chilies: Preheat ove to 450*F. Place the peppers on a sheet pan and roast for 12 to 15 minutes, until skin is charred (turn if necessary.) Remove pan from oven and allow chilies to cool. When cool peel off skin. Remove seeds; chop chili flesh into 1/4-inch pieces and set aside.

Once the roasted garlic has cooled, grasp the root end of the bulb and gently squeeze the tender pulp into the stock mixture (I squeeze it into a small bowl first, then add it to the stock.)

In a blender or food processor carefully whirl the mixture until smooth; return the stock mixture to the cook pot. Over medium-low heat add the cream and buttermilk to heat gently. While stirring, add the grated cheese. When soup is hot, stir in the roasted chilies

Best served in warmed bowls; sprinkled with chives or additional grated cheese and finely sliced scallions (green part of stem.)

*My notes:

Time saver, the potatoes: Next time I make this, I'll peel the potatoes, cut them in chunks and add to the chicken stock with the onions, cooking until potatoes are tender. Saving a step and a dirty pot!

Time saver, the chilies: If fresh green chilies are not available substitute 2 to 3 tablespoons canned, diced mild green chilies for the fresh (for example Ortega brand.)

Reheating: As with most soups this reheats very well. However, it thickens quite a bit after being chilled, so add more chicken stock, chicken broth, milk or cream to thin. Gently reheat over medium-low heat, stirring occasionally until hot.

Please click HERE return to Once Upon a Plate.

Vegetable Frittata with Italian Herb Blend

One of the meals I make when it appears as if there is little to eat in the house is an egg based frittata (essentially a flat, baked omelet.) It's a great way to use up bits of vegetables, some cheese and/or meat (either are optional.) ~ Add a green salad and perhaps serve with toast, garlic bread, or warm rolls and you have a satisfying meal in minutes. It's budget friendly and perfect for times when the pantry and cupboards seem bare. I like the fact that they can be served hot, warm, or at room temperature ~ and a slice is a great snack any time of day or night. Frittatas are perfectly portable as well,  sometimes I'll make one to take along on a picnic, when it has cooled I cut and wrap individual portions ~ add some fruit, a baguette, your beverage of choice and you're all set for a nice al fresco treat.

~*~*~*~*~*~*~

You're probably familiar with how to make a frittata ~

Here's how I make mine:  I start mine in an oven-safe skillet (well seasoned cast iron works great). A smallish pan for a few portions, larger if you have a crowd to feed. 

Select and cut the fillings, whisk up some eggs (I always just estimate the number of eggs, you need enough eggs to just cover the ingredients in the pan), add Ariosto seasoning of choice (or herbs and salt and pepper.) 

Melt about a tablespoon or so of butter or olive oil in the medium-hot pan, add the filling/s to the pan to heat. When hot pour in the beaten, seasoned eggs, give the pan a shake or a stir to distribute the eggs evenly around the filling and while still on the heat, allow the mixture to just begin to set. Transfer the pan to a 350* oven (middle rack) and bake until just firm. Usually 10 to 20 minutes, (the amount of time will depend upon the size of the pan, density of ingredients, etc.) Best baked until firm, but not over-done or the texture will be rubbery.

 Optional:  A couple of minutes before the frittata is done baking sprinkle some cheese on top (your choice of cheese, or cheeses)  place back in the oven until cheese is melted and bubbling.

If you like you can place the pan under the broiler element for a couple of moments to give it a nice golden finish.

Notes:

Vegetable Frittata with Italian Herb Seasoning

For the filling I generally use cooked vegetables; any kind you wish. Of course if you choose to use something like scallions/green onions, tomatoes, baby spinach, etc. ~ those need not be cooked. If using cheese, you can add it to the beaten egg mixture before pouring it over the filling, but this can cause the frittata to stick.  To prevent this I usually sprinkle a light layer of cheese on top during the last few minutes of baking. 

This time I had left over, cooked, whole potatoes so I peeled them (optional) and sliced them about 1/4-inch thick. For extra flavor and texture I  lightly browned them in a skillet with a combination of half olive oil and half butter.  As they were browning, I sprinkled them generously with Ariosto Seasoning for Potatoes*, a delicious herb blend imported from Italy. (Alternately you could roast the potatoes; generously drizzle a shallow rimmed baking pan with olive oil and toss the potato slices in the pan to coat, then dot liberally with butter and sprinkle with  the herb blend, place in hot oven until as crisp and brown as you like ~ turning once or twice so they brown evenly.)

Usually I add some herbs to all frittatas, but the enticing aroma from this particular blend of herbs actually brought compliments from everyone in the house as the potatoes were cooking! *

*Herbs, not spices, No preservatives

Sea Salt, garlic, rosemary, sage, juniper, basil, marjoram, oregano, laurel (bay), coriander and parsley. 

Please click HERE to return to Once Upon a Plate

Black Cod with Sage on Crispy Potato Cakes

Black Cod with Lime and Sage

2 servings

1 Tablespoon oil
2 Tablespoons butter
1 lime sliced into 1/4-inch slices
10 to 12 fresh, whole sage leaves
3/4 to 1 pound Black Cod filets or steaks

Heat butter and oil over medium heat until butter is melted and a drop of water sprinkled in the pan sizzles and bounces.

Add lime slices and cook until tender about 1 minute on each side. Remove from pan and allow to drain. Add sage to pan and fry for about 1 minute. Remove from pan and place on towel to absorb excess oil and butter. (Sage should be crispy.)

Add Black Cod to pan and fry a couple of minutes per side. Fish should still be slightly opaque in the center. If you like your fish more well done, cook a few minutes longer.

Place one portion of fish on each plate, or one piece of fish on top of individual potato cakes. Garnish with fried sage and lime slices.

Black cod recipe adapted from Donna Hay

For Crispy Potato Cakes:

You can either make one larger potato cake; and cut it after cooking or use two very small frying pans to make two individual cakes if you prefer.

Peel two medium size russet potatoes, slice very thinly (a mandolin makes quick work of slicing.)

For individual cakes:

Heat 2 teaspoons of oil in small frying pan (non-stick is best for this recipe), add 1 teaspoon butter until melted. Layer potato slices evenly in pan, sprinkle very lightly with salt between every other layer. Press down with a spatual and allow to cook until lightly browned. Flip once, reduce heat slightly and cover pan and continue to cook until potato layers are tender when pierced with the tip of a knife and the bottom is golden brown and crisp.

To make one larger potato cake use the same method, increasing oil and butter by a teaspoon or two, then cut in half before plating, placing one half on each plate.

Click HERE to return to Once Upon a Plate.

Tapas ~ Potato Aioli and Potato Bravas

Potato Aioli and Potato Bravas
(Patatas Aioli and Patatas Bravas)
As shared from the Kitchen of Once Upon a Plate
Serves 4

These are two styles of delicious little Spanish potato tapas (appetizers/snacks) that take only a few minutes from start to serving time. You can serve one or the other, but I always serve the two together as the creamy Aioli compliments the spicy Bravas sauce perfectly.

4 to 5 potatoes, peeled
Olive Oil
Salt
Sauces (directions follow)

Peel the potatoes then cut them into bite-size cubes. The easiest way is to cut each peeled potato into quarters (lengthwise) into four long pieces. Then cut each of those lengths crosswise ~ 3 to 4 pieces each, cutting crosswise. (The pieces should be bite-size and large enough to be picked up with a toothpick.) Sprinkle with salt.

Pour olive oil in a large, deep frying pan, one with a heavy bottom (Cast iron is my choice, but a heavy Dutch or French oven also work.) Heat the oil on medium high until hot. It is important to heat the oil so one potato cube immediately sizzles and fries when placed in the oil. (If the oil is not hot enough the potatoes will absorb too much oil.) When oil is hot enough add potatoes in a single layer with a little space between each cube. Allow to brown lightly on one side then turn potatoes with a spatula and shake pan so the potatoes have a chance to cook on each side; turn and rotate as necessary until evenly golden brown on all sides; this takes about 10 to 12 minutes. Remove the potatoes from the pan to drain.

To make the quickie Aioli Sauce:

1/2 cup good quality Mayonnaise (Hellmann's or Best Foods)
1 clove garlic, peeled and minced
1/2 to 1 teaspoon fresh lemon juice

Stir all ingredients together until sauce is smooth and silky.

To make the Bravas Sauce:

4 ounces (1/2 cup) tomato sauce (from the can)
1 Tablespoon olive oil
1/2 teaspoon mustard (I prefer Dijon in this recipe)
1 to 2 teaspoons Smoked Spanish Paprika, or Sweet Spanish Paprika
Tabasco sauce
Salt to taste

In a small 8-inch frying pan, heat 1 tablespoon of olive oil over medium heat. Carefully add 1/2 cup canned tomato sauce to the pan, stir and cook the tomato sauce for about 5 minutes. Reduce heat, add the mustard, stir to blend thoroughly. Add the Tabasco and paprika, and mix well and cook for a minute to bring out the flavors. Add salt to taste. If desired add more Tabasco if you like it spicier.

To Serve:

Divide the potatoes between two cazuelas* or shallow bowls. Pour the Aioli Sauce over one dish of potatoes, and the Brava Sauce over the other. Serve hot with toothpicks to spear the potato chunks.

* Are you familiar with the traditional cooking vessels known as Cazuelas ? (If not, you can click the link to learn more.) They are useful for cooking and serving ~ they are inexpensive enough to have an entire collection, too. I use them very frequently for all kinds of dishes.

Please click HERE to return to Once Upon a Plate.

Gratin Dauphinois ~ Scalloped Potatoes

Gratin Dauphinois ~ Scalloped Potatoes
4 small servings *
Recipe can easily be doubled, tripled, etc.

As shared by Once Upon a Plate

Scant 3 tablespoons butter
2 , 3 or 4 whole potatoes, depending on size (May use Russet, Yukon, etc.) *
About 1 cup half & half
OR
3/4 cup heavy cream
1/4 cup whole milk
1 clove garlic, smashed
1/2 to 3/4 teaspoon kosher salt, or fleur de sel
Sprinkles of white pepper
A few gratings of freshly grated nutmeg
about 2 ounces Gruyère, or Jarlsberg, grated
Thyme leaves, minced parsley, or minced chives for garnish

Preheat oven to 375°F

For easy clean-up, line a shallow baking pan (jelly roll pan works great), with foil or parchment.

Butter 4 small ramekins, pour a bit of cream into each dish.

With a mandolin slice the potatoes into thin slices (about 1/16-inch thick). A mandoline does a quick, efficient job.

Arrange a firmly packed layer of of potatoes on bottom of each ramekin.

Place cream in a small pan, add 1 or 2 tablespoons of butter and the smashed clove of garlic, heat until very hot, reduce heat to low and allow to steep to bring out the flavor of the garlic. Stir in the nutmeg, salt and pepper. Swirl the pan to distribute the seasonings, then remove the garlic clove.

Arrange another layer of potatoes in the ramekins, sprinkle a little cheese, and pour hot cream over. Arrange another layer of potatoes on top. Sprinkle a thin layer of Gruyère. (Altogether 2 to 3 layers of potatoes. firmly and evenly packed.)

Pour the rest of the seasoned cream on each dish, until is just comes to the level of the top layer of potatoes. Sprinkle with a thin layer of cheese, top with little dots of butter.

Place ramekins on the prepared baking pan. Bake for about 25 to 40 minutes. Time will depend upon the size and depth of the ramekins. (Check for tenderness with the tip of a knife.) The tops should be beautifully browned.

Sprinkle with suggested garnish and serve immediately.

* Note: The ramekins in these photos are quite small, about 5-inches in diameter; 6 ounce (3/4-cup) capacity.

Click HERE to return to Once Upon a Plate.