Jalapeno Mashed Potatoes

This is one of our favorites. Peter used to make these for me as a side to our yummy salmon dinners. At some point I took over and started making them myself. In Houston we could find this dressing but I have not been able to find it in Denver. I did come across this variation recently and we were back on for our favorite spicy mashed potatoes.

I like to use one large russet potato and one small russet potato. I find that they make the perfect portion for two people.



Jalapeno Mashed Potatoes
2 russet potatoes, peeled and quartered
3 tablespoons jalapeno ranch dressing
1 tablespoon heavy whipping cream
3 tablespoons butter
cracked white pepper (can substitute black pepper)
kosher salt
jalapeno pepper, sliced thin (optional)

Boil the potatoes in a large pot for about 20 minutes. Use a fork to test the potatoes, When tender, drain and put back into pot. Add the butter and use a potato masher to mash the potatoes. Mix in the dressing, whipping cream, salt and pepper. Top with fresh jalapeno slices.

French Fries

A few months ago I tried making oven baked parmesan fries. They were only so-so and this time I decided to try making the real deal crispy fried french fries.

I did a simple google search and this recipe had amazing reviews! I made these the other night when we had hamburgers. I thought they were pretty good but Peter raved about them so I decided they needed their own post!

Crispy French Fries
yields 2 servings

10 ounces russet potatoes, peeled

1/4 cup all-purpose flour

1/4 teaspoon garlic salt

1/4 teaspoon onion salt

1/4 teaspoon salt

1/4 teaspoon paprika

2 tablespoons water, or as needed

1/4 cup vegetable oil for frying

Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.

Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.

Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Pommes Anna

My mother-in-law gave me a mandolin for Christmas and I have been wanting to use it ever since. I was recently watching an episode of Secrets of a Restaurant Chef and Anne made Pommes Anna as a steak sidedish. I thought this was a perfect opportunity to use my new kitchen gadget!

I didn't follow her recipe exactly but it was pretty close. The potatoes turned out great! They were perfectly cooked and had a hint of cheese that made them out of this world! I will definitely be making this again!



Pommes Anna
2 large russet potatoes, peeled
3 tablespoons unsalted butter
1/2 cup parmesan cheese, grated


Preheat oven to 350 degrees.

In a small saucepan, melt the butter and set aside.

Using a mandolin on its lowest setting, slice the potatoes as thinly as possible. Lay the slices out on a paper towel and pat dry. In a small oven proof skillet, start to arrange one layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the melted butter over the sliced potatoes. Repeat 5 more times, making 6 layers. Drizzle each layer with a bit of the butter and sprinkle the layers with parmesan cheese.

Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.

Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated parmesan cheese and serve.

Shrimp Stephanie

This was the first dish that I created and claimed as my own, about three years ago. I got the idea from a cooking segment on Regis and Kelly but changed it up a bit for my own taste. It's super yummy and great on a cold night!





Shrimp Stephanie
1 pound shrimp, cleaned and deveined
1 large russet potato, peeled and diced small
2 cloves garlic, chopped
1 1/2 cup button mushrooms, chopped
1 cup frozen peas
1/4 cup parsley, chopped
white table wine
4 tablespoons unsalted butter
nutmeg
salt
black pepper

In a medium stock pot over medium heat, melt the butter and garlic. Add the potatoes. Cook for about fifteen minutes, until the potatoes are tender.

Add the garlic, peas and mushrooms. Saute for three to five minutes. Pour the wine, one turn around the pan. Add a pinch of salt and pepper. Add the parsley and a few dashes of nutmeg. Cook for eight to ten minutes. Serve warm.

Steak and Truffled Potatoes

About a year ago, P and I decided to start a new Friday date night tradition. No phones, no computers, just good wine, conversation and steak...plus the occasional Dateline episode. Our last few months in Houston we ate out a lot as we were trying to hit all of our favorite restaurants before we left town. Our first month in Denver we were trying new neighborhood restaurants. Now we are settled in and back to our fun at-home date nights.

A little over two years ago my dear friend Megan got married in Crested Butte. Her best friend (now sister-in-law and good friend of mine) Abby and I flew out early to relax and help with last-minute wedding preparations. One night in town, we discovered a super yummy french fry appetizer at a local sushi restaurant. It quickly became clear why they called them "Crack Fries." That was the night I fell in love with white truffle oil.

I recently decided to bite the bullet and purchase my very own bottle of white truffle oil. Good gracious! I had no idea how expensive it would be but it is worth every penny. I experimented with a few and there was a clear winner: Boscovivo White Truffle Oil. It is kind of hard to find (lucky for me the little grocery store downstairs carries it) but this one I picked up at Whole Foods is also very good.

I tried this excellent mashed potato recipe from So Tasty, So Yummy. I loved them so much I served them at our housewarming party and then again at Thanksgiving last week. Yummmmm...truffle oil.

The date night menu always consists of the following:

• A bottle (or two) of good wine, usually a Pinot Noir
• Some sort of appetizer, cheese, crackers, what have you
• Two big steaks
• Mashed potatoes or sweet potato fries
• Green veggie
• Good conversation, laughs

Perfection :)

Steak
2 steaks (I used rib eyes)
1 tablespoon olive oil
1 tablespoon unsalted butter
sea salt
black pepper

Preheat oven to 375 degrees. In large, oven safe pan melt the butter and olive oil over medium heat until very hot.

Season both sides of steak with salt and pepper. Sear in pan 3-4 minutes on either side, or until browned. Place pan in oven and cook until desired doneness. Use a meat thermometer to check temperature. Let sit 5-10 minutes before serving.


Truffled Potatoes
2 medium russet potatoes, peeled and cut into 1 inch pieces
1 tablespoon butter
1 tablespoon cream
2-3 tablespoons white truffle oil
salt and pepper

Preheat the oven to 400 degrees. Boil the potatoes in salted water until fork tender. Warm the butter and cream. Drain the potatoes and transfer to a bowl. With a hand mixer, whip the cream and butter into the potatoes. Stir in the truffle oil, salt and pepper to taste. Divide the potatoes between two oven safe ramekins. Bake for 30 minutes until the tops begin to get golden brown.