Crispy Dijon Smashed Potatoes

Mustard is a great thing.  A wonderful thing.  A thing there can never be too much of, in my opinion.  In fact I have six different kinds of mustard in my fridge right now.  So naturally I tend to love recipes that showcase mustard.  I've tried a handful of mustard potato recipes, but the roasting of the potatoes always seems to more or less kill the mustard flavor.  It was always so disappointing!  So when I came across this recipe and discovered that it did not, in fact, lose all its mustard flavor in cooking, I was thrilled.  The potatoes get a nice crispy outside and the whole grain mustard on top gives a particularly great burst of flavor.

Crispy Dijon Smashed Potatoes

Number of Servings: 4-6
Time to Prepare: 50 minutes

• 24 oz small red potatoes (if they are more than around 2" in diameter, I cut them in half)
• 2 Tbsp olive oil (I used a rosemary flavored oil)
• 2 Tbsp Dijon mustard
• 1 Tbsp whole grain mustard
• 4 cloves garlic, minced
• 2 tsp honey
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp kosher salt
• 1/8 tsp pepper

 Preheat oven to 425 degrees.  Lightly grease a baking sheet with cooking spray.

Cook the potatoes in a large pot of boiling water until tender, about 15 to 20 minutes.  Drain well.  Allow to cool slightly while you make the sauce.

In a small bowl, whisk together the olive oil, mustards, garlic, honey, thyme, rosemary, salt, and pepper.

Place the potatoes on the prepared baking sheet.  Using a potato masher, carefully flatten each potato, trying to keep them in one piece.  Brush the potatoes with the mustard mixture.

Bake for 18-20 minutes, or until golden brown and crisp.

Source: slightly adapted from Damn Delicious
Produce Used: Red potatoes, garlic

Beef Brisket Hash

When we made this delicious brisket a couple months ago, we had quite a bit left over so we bagged some of it up and stuck it in the freezer.  I was looking for a fun/different way to use it up and came across this recipe.  Let me tell you, this was a HUGE hit.  My husband literally could not stop talking about how good it was.  I even made the mistake (which I often make) of overcooking his egg and he still raved about it.  And with some leftover brisket sitting in the fridge or freezer, this comes together pretty quickly.  Who can complain about that, right?

Beef Brisket Hash

Number of Servings: 4
Time to Prepare: 30 minutes

• 3 Tbsp vegetable oil, divided
• 1 pound red potatoes, cut into 1" cubes
• 1/2 medium red onion, chopped
• 1/2 jalapeno pepper, seeded and finely chopped
• 3-4 cloves garlic, minced
• kosher salt
• 12 oz leftover beef brisket
• 1/2 to 3/4 cup barbecue sauce (we really like Dinosaur BBQ--I used the roasted honey garlic flavor on this)
• 3 oz Swiss cheese, grated
• 4 eggs
• salt & pepper

Heat 2 Tbsp oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook without stirring for 5 minutes. Stir and continue cooking until golden, about 3 more minutes. Add the red onion, jalapeno, and garlic; season with kosher salt and cook, stirring, for 3 minutes. Stir in the brisket and cook until heated through. Add the barbecue sauce and cook for two more minutes.

Sprinkle the cheese on top and cook until the cheese begins to melt, about 1 more minute.

Meanwhile, heat the remaining vegetable oil in a 10" skillet over medium-high heat. Add the eggs and season with salt and pepper. Cook until the whites are set, about 3-4 minutes.

Divide the hash among plates; top each with a fried egg.

 

Source: adapted from Food Network

Produce Used: Red potato, red onion, jalapeno, garlic

7/28/2012 Basket - Hasselback Potatoes with Herbed Sour Cream

Hasselback Potatoes with Herbed Sour Cream
Uses from this basket: Potatoes

• 6-8 medium-small potatoes
• 1/3 cup olive oil
• kosher salt
• black pepper
• 1 cup sour cream
• 1 tsp garlic powder
• 1/2 tsp dried parsley
• 1/4 tsp dried dill weed
• 1/8 tsp salt
• 1/8 tsp pepper

Wash enough potatoes to fit comfortably in a 9x9 baking dish.  Place each potato in the well of a large wooden or metal spoon and slice in 1/4" slices until the knife hits the edges of the spoon (this will keep you from slicing all the way through the potato).  Gently spread the slices slightly.  Place the potatoes in the baking dish and drizzle with about half of the olive oil.  Sprinkle with kosher salt and black pepper.  Bake at 400 degrees for 30 minutes, then drizzle the remaining olive oil over the top and bake for another 30 minutes, basting 2 or 3 times during the remaining cooking time.

While potatoes are cooking, mix sour cream, garlic powder, parsley, dill, salt, and pepper.  Refrigerate until ready to serve.

Serve potatoes warm with a dollop of herbed sour cream.

5/12/2012 Basket - Mustard Roasted Potatoes and Mango Pineapple Lassi

Mustard Roasted Potatoes

Uses from this basket: Red potatoes

Other produce: Garlic

• ~10 red potatoes, quartered
• 4 generous spoonfuls dijon mustard
• 2 Tbsp butter, melted
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 2 Tbsp white wine
• 1 tsp salt

Preheat oven to 425 degrees.   Put potatoes in large mixing bowl.

In a small bowl, whisk together mustard, butter, olive oil, garlic, wine, and salt.  Pour over the cut potatoes and stir to coat.

Spread potatoes on a greased baking sheet.  Bake for about 40 minutes, turning half way through, until tender enough to pierce with a fork.

*Note: These potatoes were good, but the mustard flavor didn't come through as much as we would have liked.  If we were to do it again, we might baste the potatoes with the remaining sauce near the end of the cooking time.

Mango Pineapple Lassi

Uses from this basket: Pineapple, mango

Cut up a mango and a pineapple and place fruit on a cookie sheet in the freezer for an hour. In a blender, mix 3 cups milk, 1.5 cups yogurt, all the frozen fruit, 1/2 cup pina colada drink mix, and 1/4 cup sugar. Blend thoroughly. Add sugar as needed. This makes a very thick drink.Add more milk for a thinner version.

5/12/2012 Basket - Poor Buggar's Stew

 Poor Buggar's Stew
Uses from this basket: Red potato
Other produce: Carrot, onion

• 1 pound ground beef
• 1 onion, diced
• 3 cups beef broth
• 4 carrots, sliced
• 8 red potatoes, diced
• 2 Tbsp flour or cornstarch
• 2 Tbsp butter
• thyme
• bay leaves
• salt
• pepper

Cook beef and onion in a deep-sided skillet over medium high heat until beef is cooked and onion is translucent.  Add beef broth, carrots, and potatoes.  Cook until the carrots and potatoes can be pierced easily with a fork.  Melt butter and mix with flour/cornstarch to make a slurry.  Add slurry to thicken the sauce.  Season to taste with thyme, bay leaves, salt, and pepper.  Serve topped with cheese if desired (we put goat cheese on ours).

5/12/2012 Basket - Bacon Parmesan Potatoes

Bacon Parmesan Potatoes
Uses from this basket: Red potato
Other produce: Garlic

Toss 2 lb. of chunked red potatoes in bacon grease, minced garlic, Heaven's Seasoning, garlic salt, and freshly grated Parmesan cheese. Spread on a greased cookie sheet and cook for 45-50 minutes, turning occasionally.

1/28/2012 Basket - Carrot, Potato, and Cabbage Soup

Carrot, Potato, and Cabbage Soup
Uses: Potato, cabbage, onion

• 4-5 large carrots, sliced
• 2 large potatoes (or about 10 of the small potatoes from the basket), cut in chunks
  
• 1 large onion, chopped
  
• 1/4 medium head green cabbage, thinly sliced
• 2 cloves garlic, minced
• 6 cups chicken stock
• 1 tablespoon olive oil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 packet Italian dressing mix

Combine all ingredients in a stock pot over medium-high heat. Bring to a simmer and cook until the vegetables are tender, about 20 minutes.

This is a GREAT way to eat cabbage if you are not a cabbage lover--we couldn't even tell it was there. In fact, we probably could have added even more cabbage into and still been fine.

1/28/2012 Basket - Asparagus, Ranch Potatoes, Hollandaise, Vanilla Bean Rice Pudding, and Lemonade

Asparagus, Ranch Potatoes, and Hollandaise

Uses: Asparagus, potatoes, lemon

Snap end off asparagus and coat with olive oil. Season with salt and pepper and place on baking sheet. Quarter red potatoes and put in gallon Ziploc bag with enough olive oil to coat. Shake the bag, coating the potatoes evenly with olive oil. Add one packet dry ranch dressing mix to the bag and shake again to coat each piece of potato. Place potatoes on baking sheet with asparagus, bake for 20-25 minutes at 450 degrees until potatoes are fork tender. Grate fresh Romano cheese over asparagus.

Serve asparagus with Hollandaise sauce: http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html. My sauce didn't come together very well, I think I added the butter too quickly. Make sure to add the butter slowly as you're whisking the egg/lemon mixture.

Vanilla Bean Rice Pudding

Uses: Vanilla bean

• 3 cups cooked rice
• 4 cups milk, divided
• 1 vanilla bean
• 2/3 cup sugar
• 1/2 teaspoon salt
• 2 eggs, beaten
• 2 Tablespoons butter

In a saucepan, combine 3 cups milk, sugar, and salt. Split vanilla bean and scrape seeds into milk mixture; drop the bean pod into the mixture as well. Cook over medium heat for 15-20 minutes (I usually cook the rice while the milk mixture cooks). Add cooked rice to the mixture and and continue cooking over medium heat until thick and creamy. Combine remaining 1 cup milk with beaten eggs and stir into saucepan with the milk/rice mixture. Cook two minutes more, stirring constantly. Remove from heat and stir in butter. Remove vanilla bean pod. Serve warm.

Lemonade

Uses: Lemon

We used this recipe here:
http://allrecipes.com/recipe/best-lemonade-ever/detail.aspx

It is delicious! Don't mind the weird yellow color in the photo above--we put in a few drops of yellow food coloring because the lemonade wasn't showing up in the picture, but we added a little too much! :)

12/17/2011 Basket - Morning Hash

Morning Hash
Uses: Potatoes, carrots

Brown 1lb. sausage in a pan with diced potatoes and carrots (I used 5-6 golden potatoes and 2 carrots). Add a little olive oil if needed. Once the potatoes and carrots are tender, add 2-3 eggs and mix in. Top with grated Romano cheese.

10/22/2011 Basket - Cheese Fondue

Cheese Fondue
Uses: Mushrooms, apples, pears, sweet potatoes


Sorry about the truly awful picture...

• 1 pound Swiss cheese, cut into small cubes (2 cups)
• 1 tablespoon cornstarch
• 2 tablespoons butter
• 4 ounces fresh button mushrooms, wiped clean, stemmed, and chopped (1 cup chopped)
• 2 tablespoons minced shallots
• 3/4 cup apple juice
• 1/4 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

In a medium bowl, combine the cheeses and cornstarch and toss to coat evenly. Set aside.

In a heavy medium saucepan, melt the butter over medium heat.

Add the mushrooms and cook, stirring, until golden brown and most of their liquid has evaporated, about 5 minutes.

Add the shallots and cook, stirring, until soft, about 1 minute.

Add the cider, water, and lemon juice, and bring to a simmer.

Reduce the heat to medium-low and add the cheese-cornstarch mixture in 3 additions, stirring constantly and adding more cheese as the previous addition has melted.

Once all the cheese has been added, add the pepper and salt and stir.

Remove the pan from the heat.

Carefully pour the fondue into a fondue pot for serving, being sure to follow the manufacturer's instructions.

For dipping, use bread, apples, pears, and potatoes. We peeled and diced the sweet potatoes into about 3/4" cubes, then baked them in olive oil until tender. You can also use pretty much any kind of potato. Blanched broccoli and carrots are also great for dipping.

8/27/2011 Basket - Breakfast Burritos

Breakfast Burritos

Uses: Green bell peppers, potatoes

Cut potatoes, peppers, and onions into small pieces. Cook potatoes in frying pan of hot oil until they start turning brown and crispy, then add onions and peppers. Once the onions turn translucent, turn off the heat and add a few eggs. Stir until the eggs are cooked. Add salt and pepper to taste. Wrap in tortilla (maybe from your tortilla pack) with cheese and top with sour cream and salsa.

7/2/2011 Basket - Butternut Squash Soup & Pork Lettuce Wraps

Butternut Squash Soup

Uses: Carrots, butternut squash

Chop 1 onion, 3 carrots, 5 small potatoes (red or gold), and 2 peeled and seeded butternut squash.

Cook carrots and onion in olive oil until onions are translucent. Add potatoes, butternut squash, and 4 cups chicken stock. Cook 20 minutes until squash and potatoes are tender and can easily be pierced with a fork. Transfer soup (in batches) to blender, or use immersion blender in soup pot. Once blended, add 8 oz. softened cream cheese and 1 cup brown sugar. Stir or blend until soup is smooth. Season with salt, pepper, and nutmeg.

Pork Lettuce Wraps

Uses: Iceberg lettuce

I used the below recipe, but used pork instead of chicken.

http://www.food.com/recipe/p-f-changs-chicken-lettuce-wraps-15865

5/28/2011 Basket - Three Potato Soup, Broccoli Cauliflower Cheese Dip

Three Potato Soup
Uses: Potatoes

1 large sweet potato, peeled and diced

3 red potatoes, peeled and diced

3 golden potatoes, peeled and diced

1 Tbsp butter

Honey

1 Tbsp vegetable oil

½ large onion, sliced

1/8 tsp. ginger powder

2 cloves garlic

4 cups skim milk

lime juice to taste (~1/4 cup)

salt and pepper to taste

· Preheat oven to 400°F.

· In a roasting pan, toss potatoes with butter and honey; roast until soft and golden in color, about 15 minutes. (I just drizzled the honey all over. No measuring. Just drizzling.

· In a large pot, heat oil over medium heat. Add onions, ginger and garlic; sauté until soft and translucent, about 8 to 10 minutes.

· Add potatoes and milk to pot; bring to a boil over medium-high heat. Reduce heat to low and simmer, about 8 minutes.

· Remove soup from heat, blend thoroughly in an electric blender (I used our hand-held which made it SUPER easy, and I blended multiple times, to be sure it was all smooth.

Broccoli Cauliflower Dip
Uses: Broccoli, cauliflower


http://allrecipes.com/recipe/knudsen-hot-broccoli-cheese-dip/detail.aspx

We modified the recipe there to include cauliflower--we did about 1/3 broccoli and 2/3 cauliflower and it was delicious!