Herbed Pommes Duchesse

Herbed Pommes Duchesse
hot mashed potatoes
egg yolks
salted butter, cubed
minced garlic
finely chopped chives
minced parsely
minced sage
salt
ground black pepper

Stir all ingredients together until combined, taste, and adjust seasonings as needed. The hot mashed potatoes should melt the butter, but not cook the egg. The mixture is much easier to mix and pipe while still warm - but if you do not have a heat-proof piping bag, let it cool slightly so you do not burn your hand.

Scoop the mixture into a large piping bag fitted with a large star tip. Pipe rosettes of potato on a parchment lined baking sheet. You may make them as small or as large as you wish - baking time will depend on size. At the point the potatoes may be piped in advance and refrigerated until later. They are baked at 425◦F until the tips begin to turn golden.

Beef Fillet with Pommes Duchesse and Veg

• Seared Fillet of Beef
• Herbed Pommes Duchesse
• Carrot Puree
• Roasted Brussels Sprouts
• Glazed Cherry Tomatoes
• Beurre Rouge
• Balsamic Pearls

Caramelized Onion and Old Cheddar Mashed Potatoes

Caramelized Onion and Old Cheddar Mashed Potatoes
large white onions, thinly sliced
oil
salt
cracked black pepper
potatoes
butter, melted
cream
grated old cheddar cheese

Heat a little oil in a large, wide pan over medium-high heat. Add the onions and cook, stirring often, until onions are caramelized. Season with salt and pepper.
Meanwhile, boil the potatoes until tender, drain, and mash. Stir in the onions along with some melted butter and cream. Stir in the cheese, then additional salt and pepper to taste.

Horseradish and Sour Cream Mashed Potatoes

Horseradish and Sour Cream Mashed Potatoes
boiled potatoes, drained
prepared horseradish
sour cream
salted butter, melted
sour cream
salt, to taste
black pepper, to taste

Mash all ingredients together. Amounts depend on your personal preference, how nice your potatoes are, and how much potato you have. You should be able to just detect the horseradish, it should not be overpowering. You should also get a hint of sour cream. The texture should be creamy and a little buttery with just the right seasoning.

Roast Hip Of Beef

• Roast hip of beef, rubbed in rosemary thyme butter
• Horseradish and sour cream mashed potatoes
• Sauteed patty pan squash
• Roasted baby carrots
• Maple balsamic glazed purple radish
• Whiskey green peppercorn sauce

Sour Cream and Grainy Mustard Mash

Sour Cream and Grainy Mustard Mash
mashed potatoes
sour cream
grainy mustard
minced garlic
brown butter
heavy cream, optional
salt
ground black pepper

Mash the potatoes with the sour cream and mustard and garlic to begin with. The sour cream should make the potatoes a smooth enough consistency to be easily able to stir them, and the mustard and garlic should add some flavor. Taste and ensure all three flavors are present but none overwhelms the others. Drizzle in some butter for extra richness and to adjust the consistency. Cream may be added as well for a thinner consistency and slightly richer flavor. Season to taste with salt and pepper.

I often use brown butter for making mashed potatoes as I find it just adds another depth of flavor. Brown butter is simply butter melted, and then continue cooking until it turns a golden brown and becomes quite aromatic.

Roast Pork Loin Dinner

• Spiced roasted pork loin
• Sour cream and grainy mustard mashed potatoes
• Honey glazed carrots
• Caramelized apples and red onion
• Roasted patty pan squash
• Brown sugar apple cider gastrique

Fish And Chips - Baked-Style

• Old Bay and Panko coated cod fillets
• fish pan fried then baked, served on a bed of greens with a lime wedge
• Home fries - thinly sliced baked baby red potatoes
• House made tartar sauce
• Lemon and herb slaw

Warm Potato Salad

Warm Potato Salad
whole red potatoes
green onions, thinly sliced
canola oil
lemon juice
salt
pepper
minced garlic
grainy mustard
smoked paprika

Boil whole potatoes until tender, drain and cool slightly until cool enough to handle.
Slice into chunks, place in a bowl.
Whisk together the remaining ingredients to form the dressing. Pour over the potatoes and toss to coat. 
Serve warm, or reheat gently in the oven before serving.

This is a super easy potato salad to do, a nice addition to hot foods, and not as heavy as a traditional mayonnaise-clad potato salad. The grainy mustard, onion, and smokey paprika add some real kick to it! I think the flavor and texture are best with red potatoes with the skin left on.

Baked Crusted Bass

• Herb and lemon crusted baked striped bass fillet
• Warm mustard and green onion potato salad
• Balsamic marinated cherry tomatoes
• Microgreens

Creamy Garlic Potatoes

Creamy Garlic Potatoes
mashed potatoes (even leftover will do)
butter
minced garlic
sliced green onions, optional
salt
pepper
cream

Place the potatoes with some butter in a pan and heat until the butter melts. Stir in all the seasonings Then add cream, a little at a time, until the mixture becomes smooth, the cream reduces and gets absorbed into the potatoes, the potatoes are piping hot, and the mixture is a thin, very smooth and creamy consistency. 

This is not like mashed potatoes but rather a "pommes puree". More like a sauce than a starch. They should not be runny but similar to any other vegetable puree.

Crabby Cakes

• Crab cakes with peppers, herbs, citrus, and potato
• Creamy garlic potatoes
• Oven roasted sweet cherry tomatoes
• Spicy greens in orange tarragon dressing
• Dill aioli 

Champ

Champ are a delicious version of mashed potatoes. They are of Irish origin and are really only mashed potatoes with the addition of thinly sliced green onions but they are really delicious! Maybe it's because the Irish really know how to make a good mash! After having worked in Ireland a couple times, I learned the tricks to excellent mash. Here is my version of champ, which adds some garlic and browned butter for extra mashed potato yumminess!!

Champ
potatoes, peeled, boiled, drained well, mashed, and still hot
thinly sliced green onions (or spring onions, or scallions, they're all the same)
minced garlic
brown butter (melt unsalted butter, then continue cooking it until it turns golden brown)
whipping cream, heated until warm
black pepper
salt

Ensure the potatoes are well mashed and smooth. Then add remaining ingredients, gradually. You want the potatoes to be thin and creamy, but not soupy. And you should be able to taste the garlic, pepper and salt so no flavor overpowers the other. The onions should appear quite prominently throughout the mix. The hardest part is knowing the proper ratios of cream and butter and this comes with practice. Both serve to add richness and thin out the potatoes, but too much butter makes them greasy and too much cream makes them gummy or soupy.
I was taught that after adding enough liquid, the potatoes should be able to be mixed with a whisk until smooth. The process goes a lot smoother if the potatoes, cream, and butter are all hot to begin with!

Sunday Roast

At the restaurant where I work, Sundays are always special. We have a live Irish music session, as well as a big, special Sunday roast dish which is unique each week. Last Sunday was my first time doing the roast, and I was super excited. This is what I came up with:

• Irish style prime rib roast (flavored with rosemary, thyme, garlic, and black pepper)
• Brown butter champ mashed potatoes (green onion, garlic, brown butter, cream, black pepper, salt)
• Yorkshire pudding
• Red Wine Jus
• Braised baby onion and shitake mushrooms
• Roasted colored cherry tomatoes
• Creamed spinach

Herb and Garlic Roasted Potatoes

Herb and Garlic Oil
1 cup canola oil
5 garlic cloves
2 sprigs rosemary
4 sprigs thyme
smoked paprika
cracked black pepper
salt

Blend all ingredients together until well combined and mostly smooth.

Wash and halve baby red potatoes. Drizzle them with herb and garlic oil and toss to coat. Wrap in foil and bake until tender. Drizzle with extra oil to serve.

Note: Any leftover oil should be stored in the fridge. Oils with garlic are highly perishable and can cause bacterial growth if left at room temperature. 

Grilled Swordfish with Grilled Ratatouille

• Honey coconut marinated swordfish, grilled
• Grilled ratatouille with eggplant, zucchini, tomatoes, green peppers, red peppers, red onion, and green onion
• Garlic and herb roasted baby red potatoes
• Basil lime pesto
• Purple basil garnish

Potato Pancakes

When you are looking for a different type of pancake or unique potato side dish - this is the one! Even easier than it sounds. 

Soft Potato Cakes
1 cup hot mashed potatoes
1/4 cup melted butter
1 cup grated raw potato
1 cup all-purpose (plain) flour
2 teaspoons baking powder
salt and pepper, to taste

Mix all ingredients together in a bowl until well combined (you may need to knead the mixture with your hands).
Form the mixture into small balls about the size of golf balls. Flatten into large, flat pancakes.
Fry in hot oil until golden on both sides.

Giant Potato Roesti

Roesti consists primarily of grated potato and is very easy to make. Even faster and easier if you have a grating machine, but much more fun if you grate the potatoes by hand. Roestis can be made as one big pan and then cut, or formed as individual servings and then cooked. They are typically flavored with salt, pepper, and sometimes onion or shallot, but I added a little extra flavoring. And of course the key is to cook in plenty of oil or butter.

Giant Potato Roesti
2 large baking potatoes, peeled and grated on a cheese grater (or use a machine if you have one)
salt and pepper
garlic powder
dried cilantro
paprika
soy sauce
hot chili sauce
about 1/2 cup all purpose flour

Make sure the potatoes don't have any excess moisture. Then mix together with all the ingredients, seasoning as desired. To check for seasoning, fry a teaspoon of the mixture in oil until cooked and taste. Check the consistency, you should be able to grab a fistful of the mixture and have it stick together in a ball. If it is still too wet, add more flour as needed. 

Coat a large frying pan with oil. Pat the potato mixture evenly into the pan. Cook over medium heat until bottom is browned. Carefully flip to the other side and cook again until browned. Then place on a baking sheet and bake at 425◦F until inside is cooked through. Cut into wedges and enjoy!

Creamy Potato Bake

I really love eating potatoes in many different ways. I love garlic as a flavoring ingredient. I particularly enjoy when potatoes are flavored with garlic. Add some butter and cream to the mix and you've got yourself some real tasty and easy side dish!

Creamy Potato Bake
2 large potatoes, peeled and thinly sliced
2 cups whipping cream (35%)
1/2 cup butter
5 large garlic cloves
salt and pepper, to taste

Put the cream in a pot and bring to a boil. Reduce to low, add the butter and garlic. Simmer until cream is reduced by half. Take out the garlic cloves and season the cream with a little salt and pepper. Place a layer of potatoes in a casserole dish and pour a little of the cream mixture over. Repeat layers, saving a little extra cream to pour over the very top. Cover casserole dish with foil and bake at 425◦F for about 40-60 minutes until potatoes are tender.

On The Fly Pork Dinner

Seared pork tenderloin, Creamy potato gratin, Roasted broccoli and zucchini, Crispy onions, Cilantro walnut pesto, Mushroom maple sauce.

All prepared within an hour using a small, limited kitchen and some random ingredients bought at the store plus a small pantry supply. It isn't complicated or time consuming to make some really tasty, balanced, meals at home. I will be sharing the individual components of this dish in the coming week.