Tag Archives: potatoes

Finger Lakes of the Northwest .::. Episode 39

Jim and Marilyn continue their discussion of the Pacific Northwest and the many culinary similarities between that region of the United States and the Finger Lakes region of New York.

MUSHROOM MOJO

11/4 POUNDS CREMINI MUSHROOMS , CUT IN BITE SIZE PIECE, 1 CUP APPLE CIDER VINEGAR, 1 CUP BEEF BROTH,
1 CUP OF VEGETABLE BROTH, 3 THIN SLICED GARLIC CLOVES, 21/4 TEASPOON SALT, 1 BAY LEAF
1/2 TEASPOON RED PEPPER FLAKES, 3 TABLESPOONS EV OLIVE OIL

IN A LARGE POT SIMMER COVERED FOR 10 MINUTES MUSHROOMS, VINEGAR, BEEF BROTH, VEGETABLE BROTH, GARLIC,
SALT, PEPPER BAY LEAF
LET COOL, REMOVE BAY LEAF, DRAIN, RESERVE LIQUID
PUREE 1 CUP OF MUSHROOMS AND 1/1/2 CUPS OF POACHING LIGUID
WISK IN OLIVE OIL
IN AN AIRTIGHT CONTAINER POUR IN PUREE AND REMAINING MUSHROOM BITES
ADD SALT TO TASTE
REFRIGERATE , WILL KEEP FOR I MONTH
USE AS A COMPLIMENT TO MEATS, FISH AND VEGETABLES.

APPLE CELERY SALAD

2 TABLESPOONS COARSE GROUND DIJON MUSTARD, 2 TABLESPOONS LEMON JUICE, 1 TABLESPOON APPLE CIDER VINEGAR,
1/2 TEASPOON SALT, 1/4 TEASPOON PEPPER, 1/4 CUP EV OLIVE OIL
1 LARGE GRANNY SMITH APPLE, CORED AND CUT INTO 1/4 INCH MATCHSTICKS.
1 SMALL CELERY ROOT CUT INTO 1/4 MATCHSTICKS
1/4 CUP MINCED PARSLEY 1/4 CUP TOASTED AND CHOPPED WALNUTS, PARMESAN CHEESE
WISK TOGETHER MUSTARD, LEMON JUICE, VINEGAR , SALT AND PEPPER
WISK IN OLIVE OIL
MIX APPLE, CELERY , PARSLEY, WALNUTS
ADD VINAIGRETTE
DIVIDE INTO 4 TO 6 PLATES, TOP EACH PLATE WITH PARMESAN SHAVINGS AND SERVE.

PEAR. RED PEPPER CHUTNEY

5 BARTLETT PEARS,CORED, PEELED AND CUT INTO 1/2 INCH CUBES
6 RED BELL PEPPERS, SEEDED AND CHOPPED
1 LEMON , SEEDED AND DICED
21/4 CUPS DARK BROWN SUGAR
11/2 CUPS DRIED CURRANTS
1CUP APPLE CIDER VINEGAR
1/4 CUP DICED FRESH GINGER
1 MINCED GARLIC CLOVE
1 TEASPOON SALT
1/4 TEASPOON CAYENNE PEPPER
SIMMER UNCOVERED 1 HOUR, STIRRING FREQUENTLY UNTIL CHUTNEY THICKENS
STORE IN AIRTIGHT CONTAINER IN REFRIGERATOR, WILL KEEP FOR 1 MONTH

HONEY PAPRIKA POTATOES, BASQUE STYLE

4 LARGE RED POTATOES CUT INTO 1/2 INCH PIECES
3 TABLESPOONS EV OLIVE OIL
2 TABLESPOONS CHOPPED ROSEMARY
2 TABLESPOONS HONEY
2 TEASPOONS GARLIC POWDER
2 TEASPOON DRIED OREGANO
2 TEASPOONS SMOKED SPANISH PAPRIKA
1 CUP RICOTTA
1/4 CUP MINCED PARSLEY

MIX IN A ROASTING PAN POTATOES, OIL, ROSEMARY AND A PINCH OF SALT AND PEPPER
ROAST AT 400 DEGREES FOR 30 MINUTES
IN A LARGE SKILLET HEAT, ADD HONEY, GARLIC POWDER, OREGANO, PAPRIKA
ADD ROASTED POTATOES, RICOTTA
TOSS AND SERVE, GARNISH WITH PARSLEY AND PAPRIKA

Sweet Corn Chowder ..::.. Episode 13

Made with fresh sweet corn right off the cob, here’s a fantastic way to make a late summer chowder and some tips on buying and storing local corn. Also, make a great chicken speedie for your next cookout, and learn Jim’s top-secret ingredient for great steak on the grill.

Thoughts or suggestions? E-Mail us at healthycooking@fingerlakes1.com.

CORN CHOWDER WITH ITALIAN SAUSAGE

Brown 1/2 pound Italian Sausage out of casing, drain on paper towel, set aside
In a soup pot heat over medium heat 1 diced onion, 2 celery stalks , thinly sliced, and 1 diced red pepper for 5 minutes

Add 5 cups of cooked corn off the cob,1 teaspoon chili powder, 2 cups of chicken broth, peeled and grated baking potato
Simmer 10 minutes

Emulsify 1 cup of half and half and 1 cup ricotta and cook for five minutes
Add cooked sausage and salt and pepper

Serve and garnish with parsley and scallions

* You can also add cooked diced shrimp and old bay seasoning
or chunks of cooked fish fillets

SPIEDIE BINGHAMTON CHICKEN

Marinade

Mix in a blender, 1/2 cup of olive oil, 1/4 cup of white wine vinegar,1 teaspoon kosher salt, 1 teaspoon of black pepper, 1 teaspoon of paprika , 1 diced clove of garlic, 1 diced red onion

Mix with 1 pound of boneless and skinless chicken thighs or breasts cubed
Refrigerate for 48 hours
Skewer chicken and grill 3 minutes per side
Place in a hot dog roll, pull out skewers, top with your favorite slaw recipe and serve

*Thigh meat will stay moister but has higher fat content

DRESSING FOR SUMMER FRUIT AND GREENS SALAD

Mix orange juice, honey,fresh basil (chiffonade), fresh mint, olive oil , white wine vinegar, salt and pepper

Toss with fruit and greens such as
Sliced peaches and arugula
Cantaloupe and bib lettuce
Plums and Escarole

Toss

Smashed Potatoes & Herbs ..::.. Episode 09

Here’s a new way to make delicious potatoes and get some aggression out at the same time. Let Jim and Marilyn Bero walk you through the recipe and share culinary stories from Italy.

SMASHED RED POTATOES

2 pounds of small red potatoes in a pot covered with cold salted water at least 2 inches above the potatoes
Boil for 25 minutes
Drain, let set to dry for 5 minutes
Gently smash the potatoes to expose the potato flesh

In a large non-stick skillet pour garlic oil to cover bottom over medium heat
Add single layer of smashed potatoes
Drizzle tops with garlic oil
Sprinkle with grated parmesan
Cook 7 minutes
Place under broiler until tops are brown

Mix the zest of one lemon with 2 tablespoons of lemon juice
Add 2 tablespoons of parsley 1 teaspoon of dried oregano
Sprinkle over the potatoes and serve immediately

STANLEY TUCCI’S STEAK OREGANTO
from the movie The Big Night

Saute in butter and oil 1 pound flank steak, season with salt and pepper 3 minutes per side
Add 1/2 cup of red wine 1/2 teaspoon dry oregano
Cook 1 minute
Remove from heat, let stand for 10 minutes
Slice on the bias against the grain,thin slices
Serve on a bed of sautéed thin sliced potatoes
Drizzle balsamic vinegar over the dish

SAUTED THIN SLICED POTATOES

Heat oil and butter in a sauté pan
Add thinly sliced potatoes, red, fingerling or yukon
Season with salt and pepper and saute for 10 minutes
Add chopped minced garlic and parsley
Place in over at 450 degrees for 10 minutes

CIOPPINO WITH SAUSAGE, SHRIMP AND BEANS

In a large saucepan heat 1/4 cup of olive oil,
Add one fennel bulb thinly sliced, 4 garlic cloves thinly sliced , 2 minced shallots,1/2 teaspoon of salt and pepper
Cook for 4 minutes
Add 1 pound of spicy Italian turkey sausage,casings removed and cook till brown,5 minutes
Add 2 cups of dry white wine, 1/4 cup tomato paste, 2 cups of chicken broth, 1 bay leaf
Cook over medium low heat for 10 minutes
Add 1 pound of shrimp, 1 can of cannellini beans, drained, 1 cup fresh chopped basil, 1 teaspoon of thyme
Cook 4 minutes
Season with salt and pepper
Serve in soup bowls with crusty bread

PANNA COTTA

Mix 1/4 cup heavy cream sprinkled with 13/4 teaspoon gelatin
Heat 1/4 cup of milk, 1/2 teaspoon vanilla
Add 3 tablespoons stevia sweetener,3 tablespoons agave
Add cream mixture
Add 11/2 cup yogurt, greek preferred,
Refrigerate over night
Serve with fresh fruit berries, (strawberry, blueberry raspberry)