The first weekend of October found me in a lovely and misty Portland, Oregon. I went up there to visit with some close friends from my Motorola days. On Sunday morning, I contributed to brunch for the gang by preparing one of my favorite childhood brunch dishes.
This dish does double duty as center stage entree for brunch, and simple sandwich filling for leftover re-purposing, kind of like meatloaf.
Update: Christina's comment (below) reminded me about the Manchego cheese... When I made this for them, I sprinkled about 1 cup shredded Manchego cheese on top and put it on the broiler for a few minutes (until the cheese browned a bit) before resting and serving. This was a very welcome detour from the dish I knew as a child. Manchego would be the obvious choice, but Gruyere would work nicely here too.
4 large waxy potatoes (Yukon Gold or red), peeled and thinly sliced (Hello, food processor!)
1 large onion, thinly sliced (Hello again!)
3 cloves garlic
1/2 cup extra-virgin olive oil, divided
salt and pepper to taste
8 large eggs, at room temperature
a splash of milk or heavy cream
a splash of Worcestershire sauce
1- Preheat oven to 400. Grease a cookie sheet and a 10" nonstick pan or skillet with about 1/4 cup of the oil. Set aside.
2- Toss the potatoes, onion, garlic, remaining 1/4 cup of the oil, and salt and pepper in a large bowl. Spread as a thin layer over a greased cookie sheet and bake for 15-20 minutes, tossing in pan halfway, until the potatoes start to get golden and are soft. Remove from oven and lower oven temperature to 350.
3- Beat the eggs, milk, and Worcestershire sauce with a whisk in a large bowl until lightly combined.
4- Add the hot cooked potatoes to the egg mixture and toss well. Do not be shy about mixing hot potatoes into egg! It is a must in this recipe! Pour onto oiled skillet or cake pan (I put parchment paper on mine before oiling some more) and bake for 20-25 minutes, or until the mixture is set. Turn onto a cookie sheet and bake for an additional 10 minutes, or until the top starts to brown. Remove from oven, and let rest for 10 minutes before slicing. Best served at room temperature.
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Tuesday, October 5, 2010
Wednesday, August 11, 2010
Garbanzos a la Vizcaina
Each year, my mom made for Good Friday a very traditional Spanish dish for the Lenten season, Bacalao a la Vizcaina. Flaked salted cod was layered with thin potato slices, onion rings, and a very savory tomato-based sauce, infused with garlic and olives, and then baked until the potatoes were tender. This was then served hot with white rice and eggs in some shape (usually hard boiled and sliced).
As young honeymooners in Spain and Portugal, Dan and I enjoyed bacalao in many dishes during our travels. Every year since starting our family, I have continued the Lenten tradition by making Bacalao a la Vizcaina at least once a year. If I had to pick a dish that represents Spanish cooking, Bacalao a la Vizcaina would be right up there with Tortilla Espa~nola for me.
I love this dish so much, I needed to find a backup in case the world runs out of cod someday. Garbanzo beans and diced eggplant offer textural elements similar to the salted cod, and a splash of soy sauce adds a remarkable umami note.
Garbanzos a la Vizcaina
1 14 oz can of diced fire roasted tomatoes, undrained
1 8oz can tomato sauce
3 cloves garlic, finely minced
1/2 cup cilantro, finely chopped
1/4 cup Spanish olives with pimientos, chopped
1 tablespoon apple cider vinegar
3 tablespoons olive oil, divided
3 large potatoes, peeled and thinly sliced
salt and pepper to taste
1 large onion, sliced
3 cups cooked garbanzo beans, roughly mashed
1 small eggplant, cut into small cubes
2 tablespoons soy sauce
1 large tomato, thinly sliced
salt and pepper to taste
1- Combine fire roasted tomatoes, tomato sauce, garlic, cilantro, olives, and vinegar into a bowl and set aside.
2- Toss the potato slices with 2 tablespoons of oil and salt and pepper to taste.
3- Toss the eggplant with the soy sauce.
4- Brush remaining oil onto the bottom and sides of a 4-quart slow cooker insert.
5- Layer the following into the slow cooker insert:
1/3 of the potatoes
1/2 of the garbanzos
1/2 of the eggplant
1/2 of the tomato sauce mixture
1/2 of the onions
1/3 of the potatoes
rest of the garbanzos
rest of the eggplant
rest of the tomato sauce mixture
rest of the onions
rest of the potatoes
6 - Place the tomato slices as the top layer.
7- Cover and cook on low for 8 hours.
As young honeymooners in Spain and Portugal, Dan and I enjoyed bacalao in many dishes during our travels. Every year since starting our family, I have continued the Lenten tradition by making Bacalao a la Vizcaina at least once a year. If I had to pick a dish that represents Spanish cooking, Bacalao a la Vizcaina would be right up there with Tortilla Espa~nola for me.
I love this dish so much, I needed to find a backup in case the world runs out of cod someday. Garbanzo beans and diced eggplant offer textural elements similar to the salted cod, and a splash of soy sauce adds a remarkable umami note.
Garbanzos a la Vizcaina
1 14 oz can of diced fire roasted tomatoes, undrained
1 8oz can tomato sauce
3 cloves garlic, finely minced
1/2 cup cilantro, finely chopped
1/4 cup Spanish olives with pimientos, chopped
1 tablespoon apple cider vinegar
3 tablespoons olive oil, divided
3 large potatoes, peeled and thinly sliced
salt and pepper to taste
1 large onion, sliced
3 cups cooked garbanzo beans, roughly mashed
1 small eggplant, cut into small cubes
2 tablespoons soy sauce
1 large tomato, thinly sliced
salt and pepper to taste
1- Combine fire roasted tomatoes, tomato sauce, garlic, cilantro, olives, and vinegar into a bowl and set aside.
2- Toss the potato slices with 2 tablespoons of oil and salt and pepper to taste.
3- Toss the eggplant with the soy sauce.
4- Brush remaining oil onto the bottom and sides of a 4-quart slow cooker insert.
5- Layer the following into the slow cooker insert:
1/3 of the potatoes
1/2 of the garbanzos
1/2 of the eggplant
1/2 of the tomato sauce mixture
1/2 of the onions
1/3 of the potatoes
rest of the garbanzos
rest of the eggplant
rest of the tomato sauce mixture
rest of the onions
rest of the potatoes
6 - Place the tomato slices as the top layer.
7- Cover and cook on low for 8 hours.
Thursday, June 17, 2010
Samosas
As far as I am concerned, no other cuisine prepares potatoes better than the Indian, and samosas rank near the top of my list of favorite eats. My good friend and colleague Vyshali recently clued me into her trick to take the hard work out of samosas. Now we can enjoy them any night of the week! Good timing for this too... Daniela recently had a samosa pastelillo and was in love. I should have known... potatoes wrapped in crispy dough... What's not to love?
Vyshali's original direction suggested frying the samosas. But, unfortunately, whenever someone says "fry" I always hear "bake". Ooops. ;-) These did great in the oven. And Daniela promptly claimed the leftovers for her lunchbox.
Samosas
8 flour tortillas, cut in half (semi-circles)
2 cups frozen hash brown potato cubes, thawed
1/2 teaspoon curry powder
1/2 teaspoon garam masala
1/4 cup vegetable stock
salt and pepper to taste
1 tablespoon All-Purpose flour
1-2 tablespoons water
2 tablespoons vegetable oil
1- Preheat oven to 400.
2- Place the potatoes, spices, stock, salt and pepper in a sauce pan, and cook on low until heated through and stock has evaporated.
3- Whisk the flour and enough water to make a moderately thick slurry. It should be the look and consistency of Elmer's glue.
4- Warm the tortilla semicircles in the microwave (about 20 seconds on high).
5- Shape each tortilla piece into a cone. Brush some of the flour "glue" along the loose edge and press it against the body of the cone to secure the shape. Hold the edge in place for a few seconds and place the cone to dry in a wire rack while the rest of the tortilla cones are shaped.
6- Spoon about 2 tablespoons of potato filling into each cone and pack well into the cone. Pinch top edges of the cone together and secure with more flour "glue". The filled cones should now look like triangular pillows.
7- Place the filled tortillas on a baking sheet and brush the oil.
8- Bake for about 10-12 minutes, until the tops start to brown. Turn each tortilla over and bake and additional 5 minutes or until golden brown.
Vyshali's original direction suggested frying the samosas. But, unfortunately, whenever someone says "fry" I always hear "bake". Ooops. ;-) These did great in the oven. And Daniela promptly claimed the leftovers for her lunchbox.
Samosas
8 flour tortillas, cut in half (semi-circles)
2 cups frozen hash brown potato cubes, thawed
1/2 teaspoon curry powder
1/2 teaspoon garam masala
1/4 cup vegetable stock
salt and pepper to taste
1 tablespoon All-Purpose flour
1-2 tablespoons water
2 tablespoons vegetable oil
1- Preheat oven to 400.
2- Place the potatoes, spices, stock, salt and pepper in a sauce pan, and cook on low until heated through and stock has evaporated.
3- Whisk the flour and enough water to make a moderately thick slurry. It should be the look and consistency of Elmer's glue.
4- Warm the tortilla semicircles in the microwave (about 20 seconds on high).
5- Shape each tortilla piece into a cone. Brush some of the flour "glue" along the loose edge and press it against the body of the cone to secure the shape. Hold the edge in place for a few seconds and place the cone to dry in a wire rack while the rest of the tortilla cones are shaped.
6- Spoon about 2 tablespoons of potato filling into each cone and pack well into the cone. Pinch top edges of the cone together and secure with more flour "glue". The filled cones should now look like triangular pillows.
7- Place the filled tortillas on a baking sheet and brush the oil.
8- Bake for about 10-12 minutes, until the tops start to brown. Turn each tortilla over and bake and additional 5 minutes or until golden brown.
Sunday, February 28, 2010
Tofu Chorizo Hash
Every Christmas season, as I watch (many times) how the Grinch steals the last can of Who-Hash, I am reminded of how much I loved that most flavorful of comfort dishes from my childhood, corned beef hash. And how much I have missed it since giving up meat 20 years ago.
I had a duty to myself and other vegetarians to fill that void with an appropriate replacement. Here it is, my friends. I present to you sunny-side up egg's best friend:
Tofu Chorizo Hash
1/2 lb firm, water-packed tofu, drained well
2 teaspoons canola oil
1 medium onion, chopped
3 cloves garlic
2 tablespoons soy sauce
3 tablespoons tomato paste
1/2 teaspoon ground cumin
1 teaspoon paprika
2 cups frozen hash brown potatoes
2 tablespoons water
salt and pepper to taste
1- Freeze the tofu, then thaw it. Place the slices in a strainer on top of the sink and press with the back of a spatula until liquid is squeezed out.
2- On a large skillet over medium-high, heat oil. Add onions and garlic, and cook for about 5 minutes, until tender.
3- Add tofu, soy sauce, tomato paste, and paprika. Cook for about 5 minutes, scraping browned bits from bottom of pan frequently.
4- Add potatoes and 1 tablespoon water, and cook on low covered for about 8 minutes, scraping bottom of pan every couple of minutes, until potatoes are heated through. You might need to add more water, if it becomes too dry to scrape the bottom of the pan.
5- Taste and season with salt and pepper.
I had a duty to myself and other vegetarians to fill that void with an appropriate replacement. Here it is, my friends. I present to you sunny-side up egg's best friend:
Tofu Chorizo Hash
1/2 lb firm, water-packed tofu, drained well
2 teaspoons canola oil
1 medium onion, chopped
3 cloves garlic
2 tablespoons soy sauce
3 tablespoons tomato paste
1/2 teaspoon ground cumin
1 teaspoon paprika
2 cups frozen hash brown potatoes
2 tablespoons water
salt and pepper to taste
1- Freeze the tofu, then thaw it. Place the slices in a strainer on top of the sink and press with the back of a spatula until liquid is squeezed out.
2- On a large skillet over medium-high, heat oil. Add onions and garlic, and cook for about 5 minutes, until tender.
3- Add tofu, soy sauce, tomato paste, and paprika. Cook for about 5 minutes, scraping browned bits from bottom of pan frequently.
4- Add potatoes and 1 tablespoon water, and cook on low covered for about 8 minutes, scraping bottom of pan every couple of minutes, until potatoes are heated through. You might need to add more water, if it becomes too dry to scrape the bottom of the pan.
5- Taste and season with salt and pepper.
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