Salted herbs potatoes

Great little potato cubes. perfect side dish along with some grilled sausage, or with any type of eggs at brunch. I use red potatoes and they turn out nice and fluffy and just a bit crunchy where they’ve turned golden. other potatoes will give you a different texture.

Ingredients
potatoes (as many as needed as needed)
2-3 table spoon butter
2 tea spoon salted herbs (taste before adding more!)
pepper to taste
ingredients

***

1. Pre-heat the oven to 450F.
Peel and dice the potatoes.
cube

2. Melt the butter in a large skillet and toss in the cubes, coating well with the butter.
butter

3. Add the salted herbs and the black pepper. Toss well to coat.
season

4. Line a baking tray with aluminium foil. Spread the potato cubes in a single layer.
spread

5. Bake for 25-30 minutes, turning the cubes over every 10 minutes or so to allow to color on all sides. Eat warm.
done

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Garlic Lamb Shank over potatoes

An easy dish to throw together, warm and filling for winter. Might make the house smell like garlic.. but that’s not all bad is it?

Ingredients :
3 lamb shanks (thawed)
3-4 garlic cloves
1-2 sprigs of rosemary
2 table spoon olive oil
salt and pepper
about 1 bag of new or baby potatoes

ingredients

***

1. Pre-heat the oven to 350F.
Slice the potatoes into coins and cover the bottom of a baking dish.
slice

2. Meanwhile, combine the olive oil, garlic and rosemary in a small blender. Or a mortar and pestle, if you prefer.
garlic1

3. Process until the garlic is mostly gone into a paste.
garlic2

4. Lay the lamb on top of the potatoes. Brush with some of the garlic paste. Add salt and pepper.
shank1

5. Flip them and spoon the rest of the garlic paste over them. Add salt and pepper.
shank2

6. Cover in tinfoil and put in the oven for 2h.
cover

7. Remove from the oven. The meat should be pulling away from the bone.
Poke with a fork. if it’s still tough put it back for 30 minutes.
cooked

8. Plate. Use a slotted spoon for the potatoes.
Keep the bones (I throw them in a ziploc bag in the freezer) for making stock later.
plate

Potato Papillote

A quick side-dish that goes with anything. Easy to do on the grill or, if it’s raining, in the oven.

Ingredients
6-8 small new potatoes
2 garlic scapes
1 bundle of green onion
a few springs of oregano
olive oil
salt and pepper

ingredients

***

1. Brush the potatoes under running water. The skin might flake off, that’s fine. Don’t bother peeling them.
potatoes1

2. Quarter the potatoes. Place on a large piece of foil.
potatoes2

3. Chop the garlic scapes and green onions. Add to potatoes along with the oregano.
aromates

4. Drizzle with olive oil and season with salt and pepper. Close the papillote tightly.
season

5. Cook for 30 minutes or so, or until the potatoes are tender.
cooked

Bonbons aux Patates

A traditional Québec sweet, dating back to the Nouvelle-France era. Easy to make, but terribly imprecise as far as recipes go.

Ingredients
As many small yukon gold potatoes as you feel like tackling (1 will yield you between 20 and 40 pieces)
Icing sugar (plan to have at least a kilo on hand)
Peanut butter
Shelled and skinned peanuts
Salt
1 tea spoon vanilla extract per potato
bonbon_ingredients

***

1. Lightly toast the peanuts and and a good pinch of salt. Mix to coat the peanuts and set aside to cool.
bonbon_roast

2. Peel the potatoes. Steam them until they are cooked through, falling apart when poked with a fork.
You can boil them, but it water logs the potatoes and makes it harder in later stages.
bonbon_potatoes

3. Working 1 potato at the time, purée the cooked potato. Use a food mill of potato ricer if you have one. Or push the purée through a sieve.
bonbon_smashed

4. Add the vanilla extract. Add sugar, about 1/4 cup at the time. Mix well with a spatula.
* If you want add about a tablespoon of butter at this stage. it makes it easier/smoother to roll later.

The first 1/4 cup will turn the purée into something between snot and banana purée. This is normal. Keep adding sugar unto the whole thing turns about the texture of pie dough. It should be neither dry nor tacky. Add sugar more slowly toward the end (once it starts looking like a thick roux).

The yellow spots in the dough are potato clumps because my purée wasn’t perfect. It’s a cosmetic defect but doesn’t change the taste, so don’t sweat it.
bonbon_dough

5. Split into balls of dough smaller then a fist (2 ball per small potato above, 3 for the larger one).
Shape into an oblong oval. To make your life easier, put cling wrap on the counter top and parchment paper on top of the dough.
bonbon_shape

6. Roll until a bit less then 1/4″ thick (less then 5 mm).
bonbon_roll

7. Grab a handful of roasted salted peanuts. Process or chop until broken to chunks.
bonbon_pulse

8. Spread peanut butter on the rolled out dough. Sprinkle the chopped nuts over it.
bonbon_fill

9. Using the cling wrap, firmly roll into a log. Allow to cool in the fridge for an hour or so.
bonbon_roll2

10. Slice into pieces about 3/8″ thick (1 cm or so). Keep in a sealed container, cold if possible, to continue setting.
They will harden/contract as they set/dry.
bonbon_slice

Roast Chicken Dinner

Makes for a nice moist chicken. Next time I make this I will be tossing the vegetables in a bit of olive oil to improve the results, so the instructions below will reflect that.

Ingredients
1 whole chicken
1 lemon
Sage
Rosemary
Thyme
salt and pepper
3-4 small onions
6-8 potatoes
4 cloves of garlic
* olive oil.
ingredients

***

1. Pre-heat the oven to 425F.
Take the chicken out of the fridge and pat it dry with paper towels. Season generously with salt and pepper on all sides then let the salt sinkin in for at least 30 minutes,
season

2. During that time, roughly slice the onions and quarter the garlic cloves.
onions

3. Peel the potatoes and cut into wedges. Add to the onions and garlic.
* At this point toss the whole lot with a bit of olive oil.
potaotes

4. Wash your aromatics. There’s no set quantites for the herbs, but be careful, the rosemary can be overpowering. If your chicken is large, slice all around the lemon to let the juices weep out. If the bird is smaller, cut the lemon into quarter. Stuff the herbs and lemon into the chicken’s cavity.
aromates

5. Transfer the chicken to a roasting pan. nestle the vegetables around it. Add about 1 spring’s worth of rosemary leaves, a few springs of thyme and a few leaves of sage roughly chopped.
intopa

6. Put in the oven for 1h15 minutes.
roasted

7. Remove the chicken and cover with foil to let it rest. Put the vegetables in the oven for a further 15 minutes.
rest

8. Carve the chicken and serve with the roasted onions and potatoes.
carve

Pâté Chinois

I believe this is the equivalent of Cottage pie outside of Québec? In any cases, tasty dish that I think most of people in Québec grew up on, iconic to the point of being featured in many humors sketches.

Ingredients
2 lbs extra lean ground beef
2 12oz cans of kernel corn
1 19oz can of creamed corn
6-10 potatoes
1 table spoon olive oil
1 onion
milk, butter, salt, pepper, onion powder, steak spices – to taste
ingredients

***

1. Pre-heat the oven to 350F

2. Make some mashed potatoes. Set aside.

3. Roughly dice the onion. Heat the oil in a skillet and cook the onion until soft.
onions

4. Add the ground beef and cook until browned. Season with the steak spices.
meat

5. Using a slotted spoon, transfer the meat to a large casserole dish. Leave behind as much of the liquid as possible.
steak

6. Layer with the corn (both kernels and creamed corn).
bledinde

7. Layer the mashed potatoes on top. I like to smooth is with a spatula, or you can leave it a bit messy, as you prefer.
patates

8. Bake for 30 minutes. Finish with the oven at broil for a few minutes until the potatoes are  browned.
baked

9. Allow to rest for a few minutes before slicing.
plate

Mashed Potatoes

Nice universal starch. No precise measure, taste as you go and add seasoning to your preference.

Ingredients :
Potatoes
Milk
Butter
Salt
Pepper
Onion Powder
ingredients

***.

1. Peel the potatoes and cut into even sized chunks. Cover with water and bring to a boil. Lower the heat and simmer until the potatoes are soft enough to break with a fork.cut

2. Drain the water and add the seasoning.
season

3. Mash until you achieve your preferred consistency. I prefer a manual potato masher rather then an electrical mixer.
mashed