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Skillet-Browned Potatoes with Fresh Dill

Skillet-Browned Potatoes with Fresh Dill


Ingredients

  • 3 pounds fingerling potatoes or baby red-skinned potatoes, scrubbed
  • 2 tablespoons chopped fresh dill

Recipe Preparation

  • Place potatoes in large pot. Add enough cold water to cover. Bring to boil. Cover partially and cook until potatoes are just tender but still hold their shape, about 15 minutes. Drain and cool. Cover and refrigerate at least 4 hours or overnight.

  • Cut potatoes in half. Melt butter in very large skillet over medium-high heat. Add potatoes; cover skillet and cook until potatoes brown, stirring occasionally, about 10 minutes. Season generously with salt and pepper. Add dill; toss to coat. Transfer to bowl and serve.

Recipe by Michael McLaughlin,Reviews Section

  • 5 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons finely chopped shallots
  • 1 1/2 tablespoons finely chopped garlic
  • 12 ounces hot Italian turkey sausage, casings removed (about 3 links)
  • 3 cups peeled and cubed kohlrabi (from 3 bulbs)
  • 1 pt. multi-colored cherry tomatoes, halved
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon Hungarian sweet paprika
  • 1/2 teaspoon Hungarian hot paprika
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1 1/2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • 1 tablespoon finely chopped pickled pepperoncini

Nutritional Information

  • Calories 343
  • Fat 25g
  • Satfat 4g
  • Unsatfat 20g
  • Protein 19g
  • Carbohydrate 12g
  • Fiber 5g
  • Sugars 5g
  • Added sugars 0g
  • Sodium 690mg
  • Calcium 6% DV
  • Potassium 17% DV

Recipe Summary

  • 4 slices thick-cut bacon, sliced into 1/4-inch strips, or more to taste
  • 1 pound Brussels sprouts, trimmed and halved, or more to taste
  • 1 clove garlic, thinly sliced, or more to taste
  • ½ cup chicken stock, or more as needed
  • 1 tablespoon butter, or to taste
  • 1 tablespoon balsamic vinegar, or more to taste
  • salt and ground black pepper to taste

Place bacon in a large skillet over medium-low heat cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.

Increase heat to medium-high under skillet saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts saute until garlic is fragrant, 1 to 2 minutes.

Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.

Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.


Southern Fried Potatoes

I can hardly believe this is my first post for November and yet, here we are, nearly a week in already, and whoa, is Thanksgiving really knocking on the door already?

It's been a, well. let's just say. challenging week around the ole household.The Cajun and I both managed to pick up a bug - me first, right on Halloween afternoon - and one that pretty much knocked us out of commission for days, something that never happens to my husband. It appears that we're on the mend. finally, and these soft fried potatoes, a favorite around here, really hit the spot when you've been on an involuntary fast.

Potatoes cooked with this method are sometimes known as a Southern style hash brown, mostly by commercial producers, because we've always just called them soft fried potatoes. These are somewhat similar to my cast iron Skillet Potatoes - a simple Deep South take on Potatoes O'Brien, due to the inclusion of bell pepper (and sometimes mushrooms if I have them), the major difference being the type of potato used and the method of preparation. Soft fried potatoes are peeled and steamed first before pan frying, resulting in a super tender and creamy inside, while having a crispy hash brown like exterior. The key for these is that you must first steam fry the potatoes covered.

For frying these, I typically use mostly oil with just a touch of bacon fat or butter for flavor, but you can use your favorite combination of fats. You'll need about 1/2 cup total, more or less, or just enough to cover the bottom of a nice sized skillet. It's a very easy recipe to do, but if you've never made them before, I've included a step by step tutorial that'll give you an idea of what they are supposed to look like at each stage.

Super delicious for breakfast next to eggs, at lunch with a variety of leftovers from the fridge stirred in, from beans and leftover meats to veggies, or as a simple side dish starch for any meal. Some folks even like to stir in ketchup just before serving them, but I prefer mine pretty straight up with potatoes and onion.

There's no secret to these - we Southerners pretty much all make them the same way. Here's how we do it.

Add your choice of fat - oil, butter, bacon drippings or a combination of them all work well - to a fairly good sized, lidded skillet and heat over medium high heat. Peel and dice regular baking potatoes into small cubes and add to the hot oil.

Finely chop some onions - I favor a sweet onion myself.

Season with salt and pepper to taste.

Stir the potatoes and onion to coat them well with the oil.

Cover and steam over medium high heat for 10 minutes, without lifting the lid or stirring the potatoes.

Use a spatula to turn potatoes in sections. Look at those crispies there - yum!

Continue cooking over medium high, turning and stirring occasionally, until potatoes are browned. Great with breakfast, or as a side dish anytime. Oh mercy, these are so good!

We eat them all kinds of ways, but the classic Southern way to consume fried taters and onions, is very often with a big pot of some kind of beans, with greens and cornbread on the side. Now that's Southern y'all.

For more of my favorite potato recipes, visit my page on Pinterest!

Southern Fried Potatoes

Ingredients

  • About 1/2 cup bacon drippings, cooking oil, butter, or any combination
  • 2 pounds russet potatoes (about 4 to 5), peeled and diced
  • 1/2 cup finely chopped sweet onion
  • Salt and pepper, to taste

Instructions

  1. Add enough oil just to cover the bottom of a 10-inch skillet and heat over medium high.
  2. Add the potatoes and onion season to taste with salt and pepper and toss to coat with oil.
  3. Cover skillet and steam cook for 10 minutes covered, before stirring.
  4. Remove cover, turn in sections, and continue cooking over medium high, uncovered, turning and stirring occasionally, until potatoes are browned as desired. Taste and adjust seasonings.
  5. Excellent with eggs but makes a great side dish anytime.

Notes:

I use drippings from my grease pot to make these, but if you have to fry up some bacon to get the drippings, absolutely crumble it and stir it into the potatoes. These potatoes make a great base for any leftover meats, veggies, or even beans that you have in the fridge. Stir them in toward the end, just to warm through. Eggs are also a great addition. Beat, add to potatoes and let set slightly before stirring.

Potatoes O'Brien: Add in 1/4 cup of coarsely chopped green, yellow, orange or red bell pepper, or any combination along with the onion. Sprinkle in a little garlic powder.

Southwestern Style: These are great for potato tacos. Add 1/4 cup chopped jalapeno and 1 tablespoon chopped garlic with the onion. When done, stir in 1/2 teaspoon each kosher salt, ground cumin and chili powder.

Sausage and Potatoes: Prepare potatoes and onions as above, except reduce fat to 2 tablespoons. Steam covered for 5 minutes. Uncover and stir in one pound of loose, raw sausage, removed from casings (Italian, turkey, or breakfast sausage) and 2 tablespoons chopped garlic.

Cook, uncovered, stirring to break up sausage, for an additional 5 minutes, or until no longer pink. Stir in 1 teaspoon Italian seasoning, or other dried or fresh herbs, 1-1/2 cups peeled and diced fresh tomatoes, juices retained (or one 15-ounce can undrained) and cook over medium until most of the juices have cooked down. Taste and adjust seasonings.


Notes

Note: In our video we made only two servings.

Nutrition Information:

Nutrition information isn’t always accurate.

Rouladen is a traditional German dish of tender steak rolled with mustard, bacon, and pickles, skillet browned, braised to perfection and served with pan gravy.

Rouladen, is a traditional German dish of tender steak rolled with mustard, bacon, and pickles, skillet browned, braised to perfection and served with pan gravy. This wonderfully savory meal instantly became a tradition for us and a much appreciated change of pace. Your family will thank you for it and best of all, it’s easy to prepare and doesn’t take hours roasting the oven.

Roulade, from the French word, rouler, meaning to roll describes a rolled meat dish, in this case savory thinly sliced steak, slathered in mustard, stuffed with bacon and dill pickles, braised to fork tenderness, drowned in dill pickle gravy and served up with red cabbage and spätzle to soak up the essential gravy. Add a loaf of good dark rye bread and plenty of beer to wash it down and you’ll have a meal that is positively delicious.

If you’re not into red cabbage or spätzle (Should the liquid cook out add another quarter cup water and pickle juice.), mashed potatoes and roasted root veggies are excellent choices too. Guten Appetit.


Recipes: Alternatives to Turkey on Thanksgiving

NPR's Melissa Block talks with Mark Bittman, author of How to Cook Everything and the New York Times food column "The Minimalist," about alternatives to the traditional Thanksgiving turkey dinner. His suggestions range from leg of lamb to salmon.

More Bittman Tips

Following are some of Bittman's recipes for a different kind of Thanksgiving meal:

Makes at least 6 servings

Time: About 1 1/2 hours, largely unattended

1 leg of lamb, about 5 to 7 pounds (bone in), preferably at room temperature

1 teaspoon freshly ground black pepper

2 pounds waxy red or white potatoes, peeled and cut into 1 1/2-inch chunks

4 carrots, peeled and cut into 1 1/2-inch chunks

1/2 cup chicken, beef, or vegetable stock, or water, plus more as needed

1. Preheat the oven to 425 degrees. Remove as much of the surface fat as possible from the lamb rub the meat all over with salt and pepper. Place it in a roasting pan and scatter the vegetables around it moisten with 1/2 cup of the stock or water.

2. Roast the lamb for 30 minutes, then turn the heat down to 350 degrees. Check the vegetables if they're dry, add another 1/2 cup of liquid. After about 1 hour of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes, adding a little more liquid if necessary. When it reaches 130 degrees for medium-rare (125 degrees for very rare) -- check it in several places -- it is done (total cooking time will be less than 1 1/2 hours). Let it rest for a few minutes before carving. Serve with the vegetables and pan juices.

Salmon Roasted with Butter and Herbs

4 tablespoons (1/2 stick) butter or extra virgin olive oil

1 (2- to 3-pound) salmon fillet, skin on (scales removed) or off

Salt and freshly ground black pepper to taste

1 teaspoon minced fresh tarragon

1 tablespoon chopped dill

2 tablespoon chopped fresh parsley leaves

1. Preheat the oven to 475 degrees. Melt the butter (or heat the olive oil) in a medium roasting pan, either on top of the stove or in the oven as it preheats.

2. Stir in the tarragon, dill, and half the parsley. Place the salmon in the pan, flesh side down, and put the pan in the oven. Roast about 5 minutes, then turn and roast 3 to 6 minutes longer, until the salmon is done (peek between the flakes with a thin-bladed knife). Sprinkle with salt and pepper, garnish, and serve immediately, with the pan juices spooned over, and garnished with the parsley.

Makes at least 6 servings

2 teaspoons fresh thyme leaves, 1 teaspoon dried thyme, or any other potent green herb, such as rosemary, marjoram, oregano, or sage

Salt and freshly ground black pepper to taste

1 (6- to 7-pound) capon, trimmed of excess fat, then rinsed and patted dry with paper towels

1. Preheat the oven to 450 degrees.

2. Mix together the olive oil, thyme, salt and pepper. Place the bird, backside up, on a rack in a roasting pan, and place the pan in the oven.

3. After the capon has roasted for about 30 minutes, spoon some of the olive oil mixture over it, then turn the bird breast side up. Baste again, then again after 10 or 12 minutes at this point the breast should be beginning to brown (if it hasn't, roast a few more minutes).

4. Turn the heat down to 350 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees. Total roasting time will be at least 1 hour 15 minutes.

5. Before removing the capon from the pan, tip it to let the juices from its cavity flow into the pan (if they are red, cook another 5 minutes). Remove the bird to a platter and let it rest for about 5 minutes. Carve, garnish, and serve with the pan juices.

Crisp Pan-Fried Noodle Cake

1 pound fresh Chinese egg noodles, or 12 ounces dried pasta

4 tablespoons peanut or vegetable oil

1. Bring a large pot of water to a boil cook the noodles in the water until tender but not mushy. Drain, then toss with the scallion, soy sauce and 1 tablespoon of the oil.

2. Put 2 tablespoons of oil on the bottom of a heavy medium to large skillet, preferably non-stick turn the heat to medium-high. When the oil is hot, add the noodle mix, spreading it out evenly and pressing it down.

3. Cook 2 minutes, then turn the heat to medium-low. Continue to cook until the cake is holding together and is nicely browned on the bottom, about 10 minutes. Turn carefully the easiest way to do this is to slide the cake out onto a plate, cover it with another plate, invert the plates, and slide the cake back into the skillet, browned side up (use the remaining oil if necessary).

4. Cook on the other side until brown. Cut into eighths or quarters and serve.

Total time: 1 hour (largely unattended)

2 teaspoons butter, more or less

1 teaspoon chili powder, preferably ancho

1. Strip the kernels from the corn combine them with the milk in a blender and blend. The mixture will not become perfectly smooth that's fine. Pour into a saucepan and heat gently until steam arises, about 5 minutes. Cover and let steep for about 10 minutes, longer if you have time (up to about 30 minutes).

2. Meanwhile, preheat the oven to 300 degrees and set a kettle of water to boil. Use the butter to grease the bottoms and sides of 4 6-ounce ramekins.

3. Strain the corn-milk mixture and add salt to taste (oversalt just a bit, since you'll be adding the eggs). Beat the eggs and yolk together and add a little of the strained milk, then pour the mixture back into the milk. Add the spices and pour or ladle into the ramekins.

4. Put the ramekins in a deep roasting pan or ovenproof skillet and add boiling water to come about halfway up their sides. Bake about 20 minutes, until barely set -- still quite jiggly in the middle -- then remove. Leave the flans in the ramekins or remove them by inverting each over a plate about 15 minutes after the come out of the oven. Serve hot, warm, or at room temperature.


Dinner 5: Stuffed Shells and Green Bean Slaw

Cheese Stuffed Shells with Roasted Red Pepper Sauce

  • 3 cups canned Italian tomatoes
  • 12 oz roasted red bell peppers (from a jar packed in water), drained, patted dry and roughly chopped
  • 1 garlic clove, chopped
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Fresh ground black pepper, to taste
  • 1/2 cup packed parsley sprigs, roughly chopped, plus extra for garnish
  • 1 1/2 cups frozen corn, defrosted
  • Olive oil cooking spray
  • 30 large pasta shells
  • 1 1/2 cups ricotta cheese
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • 3 oz grated Parmesan cheese
  • 1 large egg, lightly beaten
  • Fresh ground black pepper, to taste
  • 3 oz mozzarella cheese, shredded

Prepare sauce:

In a medium saucepan, combine tomatoes, roasted peppers, garlic, rosemary, oregano, red pepper flakes and black pepper. Bring to a simmer on medium-high heat, then reduce to medium-low and simmer for 15 minutes, stirring occasionally. Transfer to a blender and add parsley. Remove plastic center from blender lid to allow steam to escape, hold a kitchen towel loosely over the opening and purée.

Preheat oven to 350°F. Meanwhile, prepare pasta shells according to package directions, cooking until just al dente. Drain thoroughly and place on clean kitchen towels.

In a large bowl, combine ricotta, Parmesan cheese, basil, chives, egg and corn. Season with black pepper.

Spread 1 cup sauce on the bottom of a 9吉-inch baking dish that has been coated with olive oil cooking spray. Fill pasta shells with about 1 rounded tablespoon of ricotta mixture and place in the baking dish, stuffed side up. You may have a few extra shells that do not fit in the baking dish.

Cover shells with remaining sauce and mozzarella. Bake, uncovered, for 30 minutes or until the sauce is bubbling. Let cool for 10 minutes, garnish with additional parsley and serve.

Green Bean Slaw

  • 1 1/4 pounds thin green beans
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/4 cup plus 1 tablespoon cider vinegar
  • 2 1/2 tablespoons water
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon celery seeds
  • 1 medium carrot, cut into fine julienne
  • 1 medium parsnip, cut into fine julienne
  • 1 red bell pepper, cut into fine julienne
  • 1/2 small red onion, thinly sliced
  • A few dashes of Worcestershire sauce and hot sauce
  • Salt and freshly ground black pepper

In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse and pat dry. Slice the green beans lengthwise, if they are not thin.

In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat, about 30 seconds. Stir in the vinegar, water, mustard, honey and celery seeds. Add the carrot, parsnip, red pepper and onion and toss until warmed through, about 1 minute.

Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Serve warm or at room temperature.

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Spicy Tortilla Strips

  • 6 (8-inch) flour tortillas
  • Cooking spray
  • 2 tablespoons olive oil
  • 3/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper

Cut tortillas in half and cut each half into 5 strips to form 60 strips. Divide the tortilla strips evenly among 2 baking sheets lined with parchment paper and coated with cooking spray.

Brush strips evenly with oil. Combine cumin and red pepper in a small bowl and sprinkle over strips. Bake for 10 minutes or until browned, rotating baking sheets after 5 minutes.


Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.

Heat the oven to 375 degrees Fahrenheit (190° C).

Heat the oil in a large oven-safe skillet — such as a cast iron pan — over medium-high heat. As soon as the oil is hot and looks shimmery, pat the pork dry, and then add the pork. Cook until golden, 2 to 3 minutes. While the pork sears, scatter half of the thyme over the side of the pork chops that are facing up.

Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly about 30 seconds.)

Scatter the remaining thyme over the seared side of the pork. Arrange lemon wedges around the chops, and then loosely cover with foil or tuck parchment paper around the pan. Slide the skillet into the oven to finish cooking. (If you do not have an oven-safe skillet, transfer the pork chops to a baking dish.)

Bake 8 to 15 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes then go from there, checking every 2 minutes.) If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.

Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes. Serve with additional herbs, a squeeze of the roasted lemon wedges, and a spoonful of pan juices on top.


Aina Sullivan

Field Crew

This is Aina’s first season on the farm.

On the Farm:
Aina started farming because of her experience WWOOFing in Iceland last year. She also wants to homestead her own land one day.

As a field crew member in Montague, most of her day is spent harvesting produce, loading crates, weeding, hoeing, and performing crop-specific tasks like staking tomato plants.

Vegetable Favorites:
Her favorite vegetable is asparagus, which she likes to eat baked in the oven.

Off the Farm:
Aina also goes to massage school and makes art in her spare time.

Thanks for reading and stay tuned to hear from more folks about their time on and off the farm.