When it comes to holiday sides, few dishes steal the show quite like Potatoes Au Gratin with Roasted Garlic. This crowd-pleaser combines layers of tender potatoes with creamy, cheesy goodness and a rich depth of flavor from the roasted garlic. With every bite, you’ll savor the crispy bits of potato skins, adding a delightful texture...Read More
This savory dressing recipe is more of a guideline than an exact recipe. You can create your own version using your favorite combinations of bread, herbs, dried fruits, or nuts. Some years I like to use all sourdough bread, and other years I use a mixture of multigrain bread and french bread or Francese. Mostly,...Read More
Although we love baked sweet potatoes, steaming is quicker and produces a perfectly moist potato. Steamed baked potatoes take about 30 minutes, while baked potatoes take at least an hour. This method is for medium-sized potatoes. However, if you have only large-sized potatoes, you can cut them in half. (1) Fill the lower part of...Read More
Irish potato pancakes, known in Ireland as boxty, are made with a mixture of mashed and grated potatoes resulting in a texture that’s a cross between a pancake and hash browns. Serve as a side dish with sausages (bangers) and sautéed cabbage or Swiss chard for an authentic Irish meal. INGREDIENTS: 1 1/2 cups mashed...Read More
This is a delicious side dish for fall — the streusel topping adds a lot of flavor and texture. It’s wonderful served with ham, pork roast, or turkey. INGREDIENTS: For the filling: 4 medium-large cooked sweet potatoes (roasted or steamed is fine), warm 4 tablespoons butter, soft 1/2 cup heavy cream 2 eggs, beaten 3...Read More
INGREDIENTS: 4 pounds sweet potatoes, peeled and cut into 1-inch chunks 2/3 cup red jalapeño pepper jelly 1/3 cup red wine vinegar 1/4 cup minced fresh cilantro About 3 tablespoons fresh lime juice Salt (we like Maldon) METHOD: Preheat oven to 450°F. Lightly oil a rimmed 13 x 18 baking pan. Spread the sweet potato...Read More
This recipe is from Chris Laughlin from Sky to Sea Farm. Chris runs the daily operations of the farm and comes from four generations of family farming – her great-grandfather, grandfather, father, and both brothers are farmers. Chris and her husband Dana manage 43 acres in the Bonny Doon and Davenport area and use sustainable...Read More
This dish was inspired by a dish I had in New Mexico on my honeymoon. My wife liked it so much I had to reverse engineer the recipe. INGREDIENTS: 4 pounds Yukon Gold or Yellow Finn potatoes, peeled and sliced 3 cloves garlic + 2 more (optional) 3 dried New Mexico chiles 1 dried California...Read More
INGREDIENTS: 4 large russet potatoes 1 cup heavy cream 1 cup milk 2 tablespoons garlic, pureed 1 tablespoon tomato paste 1 tablespoon chipotle in adobe puree (available in grocery stores) 1 tablespoon smoked paprika 1 cup good quality grated cheddar cheese Salt and pepper, to taste METHOD: Peel, wash, and slice potatoes thinly. In a...Read More
