Oven Roasted Sweet Potato Fries with Rosemary

I must say that for years, I had an aversion to sweet potatoes.  The only form in which I had ever encountered them was creamed with marshmallow on top.  While most of my family loved these at Christmas, I did  and do not.  Not until my husband requested sweet potato fries did I reconsider this versatile vegetable.  Now, I can’t imagine a pantry that is not stocked with a box of sweet potatoes.  I love to chop one up and add it to vegetable soup.  While sweet potatoes are on the sweet side of life naturally, they are not so sugary that they would ruin a good savory soup.  On the contrary, they add a depth of flavor and texture along with a great punch of vitamins, flavor, and anti-oxidants.

As oven roasted fries, sweet potatoes are fabulous with a caramelized outside and a tender yet firm bite.  These compliment any meat dish and pair well with rice, quinoa, and most other grains.

For a simple, non- processed meal, sweet potato fries are a great side.  Easy to make, very healthy, and quite tasty- a great recipe.  This is the time of year to purchase sweet potatoes, they keep for months so you can buy them in bulk at your local farmer’s market and stash them to grace your table all winter.

 

Oven Roasted Sweet Potato Fries With Rosemary

Serves 6

 

4-6 Sweet potatoes

Olive Oil

2 Tsp. dried Rosemary

Sea Salt to taste

Slice sweet potatoes into French fries.  Place on cookie sheet, cast iron skillet, or baking stone. Drizzle with olive oil and toss to coat, sprinkle with rosemary.

Place in a 450’ degree oven for 20-30 minutes.  Cook until tender with a nice bit of caramelizing.  After 15 minutes, give the fries a stir flipping the potatoes over.

If you are not a fan of Rosemary, just omit the herb.

sweet potato friesSweet potato fries prepped and ready to go into the oven.

sweet potato friesOven Roasted Sweet Potato Fries, cooked and ready to into my mouth!

Try some, you will be glad you did.

 

 

Chicken Pot Pie

Did someone say “Chicken Pot Pie?”

Pot Pie is one of our favorite recipes.  Golden brown crust that is flaky and filled with warm veggies and tender chicken swimming in gravy- that is comfort food!  Any type of chicken will do, breast, bone-in thigh, whole chicken, whatever you have on hand.  If you boil a whole chicken, you will only need about 1/3 of the meat, so you can freeze the rest for another meal!  By boiling the chicken you will get the broth that you need also.

The herbs in the recipe are 3 of my favorite.  Each of these is very easy to grow and you can cut them fresh from your Garden almost year round.  Sage, Parsely, and Thyme add a warm comforting flavor very common in Southern food.

Pie Crust- click link for recipe

Filling:

2 tblsp. butter

1 tblsp. flour

1 breast and 2 thighs of chicken- any chicken parts will work

16 oz chicken broth

1 tsp each of ground sage,parsley, and thyme.

12-16 oz package of frozen mixed veggies

Salt & pepper to taste.

In a heavy sauce pan or dutch oven, melt butter and add flour.  Cook flour for 5-7  minutes without browning (this will keep the filling from tasting pasty)

Add broth, chicken, veggies and seasoning, bring to a boil.  Remove from heat, broth should be thickened.

Roll half the pie crust out and place in a deep dish pie pan- a 9in cast iron skillet works great.  Pour or ladle filling into crust.  Roll out the other half and lay over the top.  trim the edges of pie crust, cut 5 slits in top of crust.  Bake at 375′ for 30 minutes or until top is golden brown.  Let cool for 15 minutes, serve and enjoy.

Gratin Dauphinois- A Fancy Name For A Flat Out Good Potato

The humble potato!
The humble potato!

You could call these scalloped potatoes, but Gratin Dauphinois has so much more flair!  It is hard to go wrong with potatoes, they are a humble food from the earth that need only a little dressing up.  You will be hard pressed to find a menu that can’t be complimented with a potato dish.  With the pototoes cooked in the oven with milk/cream, butter and a little garlic, the simplicity is deceptive.  This taste is subtle but engaging, the texture is smooth, and the experience is wonderful.

This dish complimented the Beef Carbonnade the family greatly enjoyed at our Christmas Dinner.  There was not a bit left after dinner, always a compliment to the cook!  Unless of course there is none left because the cook did a poor job of planning for her guests, but that was not the case- this time.

 

 

 

Gratin Dauphinois

3 pounds of boiling potatoes– peeled and sliced 1/4 inch thick (the food processor works great for this)

1 cup of whole milk – I like to mix 3/4 cup whole milk with 1/4 cup cream- adds to the richness and wonderful texture.

1 clove garlic– pressed and spread on bottom of a buttered flame proof baking dish- I prefer a deep dish 9 inch cast iron skillet

3 tablespoons of butter plus more for greasing the bottom of the dish.

Once you have buttered the cast iron skillet and spread the pressed garlic, place the potatoes in the skillet spreading in layers.

Season the milk with salt and pepper, pour over potatoes.  Add more cream until the milk is 3/4 of the way up.  Place on burner and heat just to a simmer- this is a very important step so that the liquid and potatoes come together in the oven.

Distribute 3 tablespoons of butter (real butter, not margarine) on top of potatoes.

Bake in a 425′ oven for about 25 minutes- until the liquid is absorbed and the potatoes are tender.

 

Serve and be happy!  That is some flat out good food!  Great food does not have to be complicated to be wonderful.

 

 

Beef Carbonnade- Flat Out Good Food

This beef in beer stew is just flat out good.
This beef in beer stew is just flat out good.

I have a thing for cookbooks.  Some people have a hard time passing up a great pair of shoes, I have a hard time passing up an appealing cookbook.  More often than not, I only try a handful of recipes but if I find one outstanding recipe that makes the book purchase more than worth it.  Two years ago I picked up a cookbook, The Food Of France.  The book was worth the price just for the pictures. However, I found many good recipes in this book and one of them I choose for our Christmas Dinner- Beef Carbonnade.

Beef Carbonnade is a simple dish with only a few ingredients.  What makes this just so good is that the beef is cooked slow so that it is so tender it melts in your mouth with such deep flavor coming from the onion, garlic, herbs and beer.  You need to have the beer to make this recipe taste so good you remember it for a long time.  If you must, you can switch the beer for beef broth, but this will give you a dish that, while still good, is not really all that memorable.

Following is the recipe, however, not exactly like it was in the book.  I know, I am not even French and I am tweaking their recipes- I just can’t help myself.  However, what I changed was the amount of food.  This recipe will feed 6 were as the one in the book will only feed four.  I did also change the amount of garlic.  One clove is never enough. The recipe below calls for 6 onions- these are medium size onions.  If you have been to the Farmer’s Market and have come home with onions the size of large grapefruits you can use 4 of those if you want.  The onions cook down in to this thick sauce that is just mouthwatering good especially when soaked up with some wonderful french bread.  So, the more the better.  I use a cast iron dutch oven, but you can use whatever you have in your kitchen.

Beef Carbonnade

1 oz butter (real butter, not margarine)

Cubed Beef- so glad I have kitchen help- Jonathan- for this step
Cubed Beef- so glad I have kitchen help- Jonathan- for this step

2-3 tablespoons of olive oil

5-6 lb beef rump roast or chuck roast- cubed 1 inch in size

6 onions

5 garlic cloves – crushed

2 tsp of brown sugar

1 tablespoon of plain flour

4 cups of beer (one of the large single cans of a malt beer works great)

4 bay leaves

a small bunch of thyme sprigs

1 loaf of really good french bread

Preheat the oven to 300′    Melt butter in a large skillet with a tablespoon of oil.  Brown the meat in batches over high heat and lift out onto a plate

Add another tablespoon of oil to the pan, reduce heat to medium.  Add onion and cook for 10 minutes. Add garlic and sugar and cook for another 5 minutes, adding oil by the tablespoon if necessary.  Lift onion out onto a second plate.

Stirring in the flour after the beef and onion have been cooked.
Stirring in the flour after the beef and onion have been cooked.

Reduce heat to low and pour any juices that have drained off of the meat, then stir in the flour.

Remove from the heat and stir in the beer a little at a time stirring well, the beer will foam.  Return to heat and let the mixture gently simmer and thicken.  Season with salt and pepper.

layer meat and onion in a dutch oven, tucking the bay leaves and thyme in between the layers. Season with salt and pepper as you go.

Pour liquid over the meat, cover with a lid and cook in the oven for 2.5-3 hours or until the meat is tender.

Serve with the sliced french bread toasted lightly on both sides.

This main dish goes great with potatoes of any kind, green beans  or sweet peas.

Our Favorite Pancake

We can now eat out without any tears.
We can now eat out without any tears.
I love traveling with our kids.
I love traveling with our kids.

There was a time when Tony and I gave up eating breakfast out while traveling with our children.  The night before we left on vacation I would make up a batch of sausage & biscuits, pigs in a blanket, and breakfast burritos.  Most trips began before dawn and we would pile our four children, my nephew, and often times my cousin- Stephanie, aka the nanny- into the Excursion and a way we would go.  Then we drove and ate as we wanted.

This sounds crazy given how much Tony & I love to eat breakfast, but when the kids were little it was a bad experience.  The problem was that they always wanted to order pancakes.  I would tell them, “Now , these won’t taste exactly like mine.”  They would then swear up and down that they wanted pancakes.  So, Tony would order them pancakes and the food would come.  Then, they would take a bite and cry, “These don’t taste like yours!”  Refuse to eat anymore and drive Tony crazy.  Therefore, we gave up breakfast on the road.  Once at our vacation destination which was usually a house or cabin rental, I would resume cooking breakfast and all would be good.  I guess I should take it as a compliment that no one ever measured up to me.

Below is the recipe for our favorite pancakes.  When Cheyenne, now 19, was a preschooler she would know what I was cooking by the ingredients that I got out.  If I varied the recipes she got very upset.  One morning I decided to add vanilla to the batter and pour the pancake batter over a super then apple slice that I had browned in the pan.  She had a fit and went without breakfast that morning- a very good breakfast I might add.  I never tried to change up the pancakes again.  With her will of granite and flair for drama, there were plenty of battles to fight and the pancake recipe was simply not a battle I cared to fight.

Our Favorite Pancake

1 1/4 cup flour

3 tablespoons sugar

1/2 tsp salt

3 tsp baking powder

1 1/2 cup milk

2 tablespoon of olive oil

1 egg

Mix the dry ingredients in a mixing bowl.  Mix the liquid ingredients in a smaller bowl, beat slightly.  Add liquid to the dry mixture and mix.  Batter will be slightly lumpy.

Heat large skillet over medium heat.  Add a small amount of olive oil to pan, once hot pour in batter to make the size of pancake you want.  Once there are lots of bubbles popping on the pancake and the bottom is browned, flip pancake over.  Cook another 1-2 minutes- until center is cooked through.  Repeat until batter is gone.

The batter above make for a thin pancake.  I like them thin so that I can have nice crispy edges that are golden brown.  If you like a thicker pancake, reduce the amount of milk and cook over lower heat.

That is it.  So simple and so good.

Breakfast Pot Pie

This is a great brunch recipe or a dish when you need a hearty start to you day. To make the morning easier, this simple dish can be prepared the night before, just roll out the dough and fill the pie the morning you are going to serve it.  It is great served with eggs and fresh, sliced tomatoes!

Double Pie Crust Recipe- see Recipe Catagory- bottom rolled out and placed in a baking dish or cast iron skillet.  Top pie with the other half of crust.

1/2 lb of sausage, browned

2 tbl spoon of butter

3 tbl spoon of flour

4-5 medium potatoes, peeled and diced

4 cups water

2 tsp cumin

1tsp chili powder

2 tsp paprika

salt & pepper to taste

Melt butter in a large saucepan.  Stir in flour to melted butter and lightly brown.  Add water, potatoes, & seasoning and boil on medium heat until tender.  The water should be creamy like gravy at this point.  Stir in sausage.  Place the sausage and potato mixture in the pie crust, top with the other half of the crust.  Bake at 400′ until golden brown- about 30 minutes.  Let cool for 15 minutes.  Slice and serve.  Serves 8-10