Creamy Beet, Potato & Petite Pea Salad

Don't limit your potato salads to summer barbecues, add in seasonal peas and beets and it puts a nice spin on the humble tuber salad. Yukon Gold potatoes are my favorite potato, golden in color and just deliciously creamy. Last night, I had one right out of the pot, sliced and steamy hot with a little butter and salt. It was so satisfying that I didn't even need anything else. Sometimes, I just love simple dinners. But today is another day and it's a salad day! Enjoy your creamy beet, potato and petite pea salad with anything from sauteed portabella mushrooms to grilled fish on the side. Enjoy!

• a little more than half a pound beets, (about 1 large), cooked until fork tender
• a little more than half a pound of Yukon Gold potatoes, (about 1 large), cooked until fork tender
• 1 cup frozen or fresh petite peas, cooked until tender
• 1 hard-boiled egg, finely minced
• 2 tablespoons mayonnaise
• 1 tablespoon heavy cream
• small handful fresh dill, finely chopped and a little extra reserved for garnish
• sea salt
• ground black pepper

Cool all of your ingredients. (I cooked them the night before and let them cool so they are easier to handle.) Cube your beets and potatoes and add in the egg, mayonnaise, heavy cream, dill and seasonings. Taste and adjust the seasonings as needed. Makes 3-4 side salads.

Colcannon with a Sunny-Side Up Egg

So, at the time I didn't know I was eating a traditional Irish dish. But really, when I think about it, colcannon is sort of like the filling in pierogis. When I was younger, my mom would sometimes make this for dinner on Fridays because it was meatless and would top it with a fried egg. My even more favorite version of this was made on non-Fridays, with chunks of fried slab bacon. (I know, I know...so wrong yet, so right.) As I've grown up to make my own variation, I top mine with a sunny-side up egg and the yolk just runs into the natural butteriness of the potatoes (although butter does help the level of butteriness of this dish) and the sweetness of the cabbage. Such great comfort food. This is great for breakfast or dinner. If you like, top the colcannon with crushed potato chips for a little bit of crunch. Enjoy! Happy weekend and St. Patrick's Day!

• 1/2 a head of green cabbage, sliced and roughly chopped (about 1&1/4 pounds)
• 4 Yukon Gold potatoes, (about 1&1/2 pounds) peeled and roughly chopped
• 1 medium onion, sliced (a heaping cup)
• 4 tablespoons unsalted butter plus 2 tablespoons
• 1/2 cup half and half, divided
• sea salt (obsessed with pink Himalayan sea salt right now.)
• 4 eggs *optional
• a handful of kettle cooked potato chips, crushed *optional

In a large Dutch oven, combine the onions and 4 tablespoons of the butter, allow to sweat, stirring occasionally, about 10 minutes. (If you like your onions a little more caramelized, allow to brown a little more.) Next, add in your cabbage and sea salt. Cover and cook for 40 minutes, stirring occasionally. If it begins to brown, add a little bit of water, about a tablespoon at a time, as needed just to stop the cooking process a bit. The water will evaporate. In the meantime, cook your potatoes until fork tender. Once done, add to your potatoes the remaining 2 tablespoons of butter, 1/4 cup of half and half (milk or heavy cream is fine to substitute) and the sea salt. Mash until nice and smooth, although chunks are just fine, if you are in a chunky-mashed-potato-kind-of-mood. Once the cabbage is tender, add in the mashed potatoes and the remaining 1/4 cup of  half and half. Combine well and adjust the seasoning, if needed. If topping with the egg, make the eggs one at a time and keep the colcannon piping hot. Once ready, spread it on a plate and top with the egg and pass around the crushed potato chips. Serves 4.

Potato Cakes

What's the only thing needed on a snow day? (Besides the more serious essentials, like shovels, snow boots, hats and gloves, etc.) Comforting...carb-loaded potato cakes, with a golden crust to hold in the creamy and warm inside. Did I mention these have bacon in them? I know, the story gets better...I don't know how this happened but it happened, I found creme fraiche at a health food store on sale! I couldn't wait to try it in my mashed potatoes and they came out great! The recipe is below for the mashed potatoes I made but if you have a tried-and-true mashed potato recipe, just set aside 2 cups for the potato cakes. For this recipe you'll need cold mashed potatoes, so leftovers from the fridge are great. Stay warm, happy weekend and enjoy!

• 1 pound skin-on Yukon Gold potatoes, roughly chopped
• 1 heaping tablespoon creme fraiche or sour cream
• 1 tablespoon crumbly Gorgonzola
• 1 tablespoon heavy cream
• 1 tablespoon unsalted butter
• sea salt
• ground black pepper
• 1/4 cup finely cubed bacon *optional
• plain or seasoned bread crumbs
• 1/3 cup flour, sifted
• canola oil for frying

Cook your potatoes until fork tender, drain and mash in the creme fraiche, cheese, cream, butter. Season with sea salt and ground pepper. Allow to cool and place in the refrigerator. Once you are ready to make your cakes, fry up the bacon in a touch of canola oil, until as crisp as you like. Allow to drain on a paper towel and mix into the mashed potatoes. Add in the flour and combine well. (Depending on the consistency of your mashed potato recipe, you may have to add more flour. They shouldn't stick to your hands as you roll them.) Form into little balls, (using a cookie dough scoop works great.) and then roll them between your hands to smooth them out. Press the balls into the bread crumbs on both sides, forming little cakes. Heat up the canola oil until hot on medium-high heat in a non-stick skillet. Fry in batches, browning on both sides. About a minute on each side is enough. Drain on paper towels, then move onto a paper bag, so they stay crisp. Serve with sour cream. Makes 22 potato cakes.

Witches' Roasted Chicken

I love this time of year, where street fairs fill the weekends and there is a touch of mystery of the season, in the air. The leaves were cascading down from their branches and the overcast sky completed the scene as small crowds stopped at booths, that had decorative wooden witches and black cats embroidered on puffy woolen pillows. It was a little quiet this year but it must have been the chill in the air that kept everyone home. I have to admit, it was chilly and used that excuse for a hot cup of snicker doodle flavored coffee. (It was delicious.) And although we enjoyed ourselves, I couldn't wait to get home and make a nice roasted chicken with fingerling potatoes and earthy shiitake mushrooms. The Halloween spirit got me in the mood to make a chicken that a true witch would approve of! lol The chicken is very juicy as it sits in the buttery porchini broth and gets basted with it and knobby-finger-looking-fingerling potatoes complete the meal! Serve with a red leaf lettuce salad tossed with an olive oil and pear balsamic vinaigrette. I added a touch of truffle oil to make it more special and it was delicious! This serves 4. Enjoy all!

• 1 5 pound chicken
• 1 pound fingerling potatoes, halved lengthwise
• 1/4 pound shiitake mushrooms, halved if too big
• 4 tablespoons, unsalted butter
• 1 porchini mushroom bouillon cube
• 1 cup boiling hot water
• 6 small garlic cloves, left in skin
• fresh ground black pepper
• 4 whole purple basil leaves plus more for garnish, green basil is fine too!

Preheat your oven to 375 degrees. With a sharp knife, carefully cut down the back of the chicken, so you are able to open the chicken so it lays flat in the pan. You can cut down the other side and remove the entire back and reserve it for stock, if you like. (I ended up doing that and added cabbage, carrots, beans and scallions and it's a nice way to start the meal, especially on a chilly autumn day.) If you feel uncomfortable cutting up the chicken, you can always ask the butcher to do it for you. After this last time, I think I'm going to invest in a nice pair of kitchen shears, to make this task easier. Lay your chicken down, skin side up, in a turkey roaster, or any pan big enough to hold the chicken, potatoes and mushrooms in one layer. Surround the chicken with the potatoes and garlic cloves. Dissolve the mushroom bouillon in the hot water and pour over the potatoes and garlic.

Divide 1 tablespoon of the butter into four pieces. Take your 4 basil leaves and stuff one under each of the legs and each of the breasts along with a piece of butter. Take 1 tablespoon and cut into small pieces. Top the chicken with the butter. Add the remaining 2 tablespoons of the butter to the potatoes. Place in the oven and roast for 30 minutes. After the 30 minutes, remove the pan and add the mushrooms. Baste the chicken, potatoes and mushrooms with the liquid from the bottom of the pan. Roast for another 30 minutes. After the 30 minutes is up, baste your chicken and vegetables again. Place back in the oven and roast for another 40 minutes. Remove your chicken and let it rest for 5 minutes, covered, before you carve it. (If you want more of a crispy skin, you can place the chicken under the broiler for a few minutes, watching it through the oven window, so it doesn't burn.) Garnish with some strips of basil. The roasted garlic cloves taste delicious when spread on the potatoes or chicken!

Spanish Style Pork Chops

Smoked Spanish Paprika, what a great spice to have in your cabinet! When I started sauteing the garlic and I added the paprika, it tasted so good, I wanted to just eat it, alone, lol, maybe on crusty bread. And my head started spinning with possible ways to use this spice. This is a new addition to my spice cabinet, that I am really excited about! Once you open the tin, you get a burst of earthy smokiness and a subtle unexpected sweet aroma. This recipe is a little time consuming, so make it when you don't have to rush or when you have a pair of helping hands in the kitchen. Enjoy with Manchego mashed potatoes to get a little taste of Spain in your kitchen tonight. Enjoy!

For the pork chops you will need:

• 4 center cut pork chops, about 1 1/4 pounds
• 1/2 cup plain bread crumbs
• 1/2 teaspoon Smoked Spanish Paprika, divided
• 1 teaspoon Vegeta or any all purpose seasoning you like, divided
• fresh ground black pepper
• flour for dredging
• 1-2 eggs
• canola oil
• 2 tablespoons olive oil, plus more for drizzling
• 4 large garlic cloves, minced
• 14.5 oz. can diced tomatoes in juice
• 1 teaspoon capers
• 1 heaping tablespoon halved Manzanilla olives

For the Manchego mashed potatoes you will need:

• 1 1/2 pounds potatoes, roughly chopped, skin left on, cooked until soft
• 1/4 cup grated Manchego cheese
• 2 oz. light cream
• 1 tablespoon unsalted butter
• 2 tablespoon olive oil
• sea salt
• handful of raw sliced almonds, toasted *optional

Start off my setting up your breading station, having the flour, eggs and bread crumbs on separate plates, with an extra for the breaded chops. To the bread crumbs add 1/4 teaspoon of the paprika, 1/2 teaspoon Vegeta and fresh ground pepper. Adjust the seasoning of the breadcrumbs as needed. In a heavy bottomed pan, heat up the canola oil. Put enough oil in the pan, to fry the pork chops. You want to fry the pork chops on medium heat, until light golden brown on both sides. They will finish cooking in the oven. Once done frying your pork chops, drain on paper towels and set aside. In a heavy bottomed pan, combine 2 tablespoons of olive oil and the minced garlic, 1/4 teaspoon paprika and a few saffron threads. Let the garlic cook on low heat until soft, add in the can of tomatoes, with the juice, 1/2 teaspoon of Vegeta, the capers and the olives. Crush your tomato mixture with a potato masher to break down the tomatoes a little bit. Let this cook for 10 minutes. Place your pork chops down in a single layer, in a 13x9 baking pan. Spoon your tomato mixture over the pork chops and around them evenly. Drizzle a little extra olive oil over the top. Place in a 350 degree preheated oven for 20 minutes. If making the Manchego mashed potatoes to go with your pork chops, you want to put them on the stove the about same time that you start sauteing your garlic. To your cooked potatoes, add the butter, cream, cheese and salt. Mash until combined and creamy and adjust the seasonings as needed. Top with the toasted almond slices and enjoy!

Spaghetti with Arugula & Potato Pesto

Arugula, one of my favorite bitter greens. I love simple arugula salads with sweet tomatoes, a few oil cured olives, a little ricotta cheese, topped with a drizzle of olive oil and fresh ground pepper. I even like it with my turkey burger. But there are times that arugulas' strong bite can be overwhelming and I want a more of a mellowed out arugula flavor and that's where this arugula and potato "pesto" comes in. This is great to use up any arugula that you may have lingering in that rectangular plastic container. The potato takes the arugulas' edge off and gives the pasta a nice creaminess, without heavy cream. This is a quick meal to make on a hurried night. This makes 3 servings.

• 1/2 pound spaghetti cooked al dente
• 1 medium size potato, peeled, quartered and cooked until fork tender
• 1 cup tightly packed baby arugula, trimmed of stems
• 3 tablespoons fresh parsley
• 1 clove of garlic, roughly chopped
• 1 heaping teaspoon raw walnuts plus more for garnish
• 1 heaping tablespoon grated Parmesan cheese plus more for garnish
• 1/2 cup extra virgin olive oil
• fresh ground pepper
• sea salt

In a deep bowl, combine the arugula, parsley, garlic, walnuts, cheese and olive oil with a hand blender. Season with fresh ground pepper and sea salt to taste. Add more garlic if you like. Once your potato is cooked though, break it up with a fork until the potato is about pea size. I let it cool a little before I broke it up. Lightly toss the spaghetti, pesto and potato together until well combined. The potato, once tossed with the spaghetti and pesto will break down a little. I didn't toss it too much because I kinda enjoy the little bits of potato swirled around with the spaghetti especially when combined with the walnuts pieces and grated cheese. Enjoy!

Bacon & Potato Pancakes with Sorrel Cream

Mmm...a childhood treat these were indeed. I loved when my mom made these! But there was never a set recipe, it was always by texture of the "batter." And she knew when it was just right.  And I asked my husband to show me how he makes them, (as I drove him crazy, with the precision of it). Taking his grated potatoes and measuring them out by the cupful. Measuring, by memory the size of the  potatoes he chose, leveling off his spoonfuls of flour, lol, feverishly writing as he gave me the crash course the other day. And he said the same thing, you just kinda know, when it's right. I wanted to be sure, before I experimented a little myself. I knew I wanted to add bacon, for sure, lol and polenta. And I was set on the cream ever since I nibbled on the lemony freshness of the sorrel leaves. I knew they had to be combined with sour cream to accompany a crisp potato pancake. This makes a little over two dozen potato pancakes. Enjoy!

  

• 5 medium size potatoes, peeled and grated about 3 cups
• 1/2 cup instant polenta
• 4 slices thick bacon, cut into small pieces *optional
• 1 large onion, grated
• 7 tablespoons all-purpose flour
• 2 eggs
• sea salt
• ground pepper
• 1 cup sour cream
• 8 sorrel leaves, chopped, save some for garnish
• 4 tablespoons heavy cream

For the polenta, just bring one cup of water to a boil and pour in the polenta and stir and let it cool. Cook your bacon until it's semi-crisp, it will cook through once you fry your pancake. Reserve the bacon drippings, so you can fry the pancakes. I know, lol you can always use canola oil. I ended up using grape seed oil, once the bacon drippings got low and it came out great. For the pancakes, combine the potatoes, polenta, bacon bits and the onion. Using a fork, break up the polenta if its' hardened. Once all is combined, add the eggs, flour, a nice amount of sea salt and ground pepper. Get your drippings or oil nice and hot on medium to high heat. Place a tablespoonful of batter down into the hot oil and flatten them a little with the back of your spoon. You can always make them a little bigger or smaller. Cook each pancake for two minutes per each side. You will see it brown around the edges, it's a built in timer, telling you that you should flip the pancake. Make one as a "tester" to check for seasonings, add more if needed. Drain your pancakes on paper bags if you have any on hand or paper towels. Combine the sour cream, sorrel and heavy cream to make the sorrel cream. Season with salt and pepper and garnish with some chopped leaves. If you don't have sorrel available, use any herb you like, dill is great as is parsley. Serve the potato pancakes nice and hot!

Sauerkraut & Potato Phyllo Pie

I love pierogis! And made them many many moons ago on a rainy Saturday afternoon. I loved getting lost in the kitchen on a weekend. As the hours escaped, I was restored  and a beautiful meal was made. But did I get lost, as they take a long time to make! lol They are a true labor of love. First you make the filling, then the dough, flour is everywhere (at least it is when I make them, lol) and then they are boiled, a few at a time. All worth it, of course but I wanted to spend less time in the kitchen and put a different spin on the Polish dumpling. And I thought that making a "pierogi pie" using phyllo dough would be fun. Not quite a quick meal to make, I would still save it for when you have more time, where you can get a little lost yourself. ;)

• 4 pounds sauerkraut
• 3 small onions, finely chopped, about 3 cups
• 10 oz. button mushrooms, finely chopped
• 4 tablespoons unsalted butter, plus about one stick melted
•  1/2 pound phyllo pastry sheets, 20 sheets (9"x 14") I got a box that was a pound with 2 easy-to-use rolls. Using one roll.
• 3 cups instant mashed potato flakes, use a brand that is 100% real potatoes.
• salt
• fresh ground pepper

This recipe is a little complicated and I regret not taking more pictures but I'm gonna explain it in as much detail as possible. For this recipe, you will need a 9" spring form pan. Take your pan and measure it against the phyllo dough, Using a knife, trim the dough to fit the pan, leaving your phyllo dough square, no need to trim it round to be exact. Once you begin layering, it won't matter. Take half of the sauerkraut and rinse well with cold water and squeeze all of the liquid out. Squeeze, squeeze, squeeze! And with the remaining sauerkraut, you don't have to rinse it, just squeeze until dry. Instant mashed potatoes are great in a pinch! Add more milk as needed to the potatoes if needed so they spread easily. Reserve 1/3 of the prepared potatoes for the sauerkraut. This is my first time using phyllo dough and I followed the instructions on how to handle it. I was really nervous, I felt if I didn't follow the instructions on how to handle the phyllo dough it would crumble. I covered it with plastic wrap and then with a damp towel like the package directions said. And if it ripped, it still turned out fine. Have everything set up so your pie is easy to assemble.

Prepare your mashed potatoes according to the package instructions. Allow them to cool a little bit so they are easier to handle. Melt your 4 tablespoons of butter and add in the onion, saute until it is translucent. Add in your mushrooms and allow them to cook for 40 minutes, until they lightly brown. Do this on low heat and stir often. Add in your sauerkraut and 1/3 of the prepared mashed potatoes. Season and set aside. With the remaining mashed potatoes, divide them up in their bowl into 3 portions. Do the same with the sauerkraut and potato mixture. Have your pie making station ready, your phyllo dough covered, melted butter ready, a brush to use with it. Your fillings divided, for ease. Preheat your oven and you are ready to make your pie! Brush butter on the bottom of the pan and begin layering your dough. Brushing butter between every layer. Every layer should have 4 sheets of phyllo dough. Alternate the sauerkraut and the potato layers. Four sheets of phyllo, sauerkraut, potato and repeat. Using a spatula made spreading the filling easier. Don't worry about the excess phyllo dough in your pan, just push it down with the brush. If using this same size, you will run out of the pan size sheets, just use the halves, making them a whole sheet. Phyllo is much more forgiving than I thought! End with the remaining phyllo sheets brushing your top layer with butter also. Bake for 45 minutes at 350 degrees until browned on top. Make sure to place your pie on a flat cookie sheet, so any melted butter doesn't land in your oven but stays in your pie. Let cool for about fifteen minutes, release and remove your spring form and use a serrated knife to cut your pie. This makes about 10 servings. Serve with sour cream on the side. Enjoy!

Potato Chip Platter

There is something about summertime that pulls me to chips and dip. And you can make the humble potato chip a little fancier when paired with super creamy sour cream, smoked Nova salmon, salty capers and specialty mustard. If your budget allows, add some caviar to this platter and you have got yourself a little fancy feast. This can be great to munch on while you sip on some Prosecco or beer on a Saturday night with some friends or as a little starter to a main course where you are serving fish for company. I made this once before but made the mistake to have the chips premade with dollops of sour cream and as it sat around, it got really mushy and no one really likes a mushy chip. So this is great where everyone can make their own little chip with all the fixins.

I use shot glasses for condiments all the time and this is one of the platters that could really use them. Great to hold the mustard, horseradish and capers. For this platter gather together:

• 1 bag of hearty kettle cooked chips, about a 6 oz. bag
• 3 oz. package of smoked Nova salmon
• 1 pint sour cream
• 5 tablespoons heavy cream
• capers, I used two kinds, one in brine and one packed in salt
• horseradish in a jar
• baby dill pickles, cut lengthwise
• any specialty mustard, I used champagne dill (found in the mustard aisle)
• fresh dill

I love that this is so easy to make and so good! Combine the sour cream and the heavy cream and put in a bowl. Sprinkle the salted capers around the sour cream. Put the mustard, capers, drained from the brine and the horseradish in your shot glasses or any small bowls. Rip up the salmon into bite size pieces and put on a plate, spread some freshly chopped dill on the side. Arrange your platter with the bowl of sour cream, the salmon, condiments, and the pickles and chips. Spread out some cocktail knives and forks and enjoy!

Homestyle Red, White & Blue Salad

Time is just flying by, I can't believe half of the "new" year is already over and we are in July. The fourth is just a few days away! Time for barbecues, dips in the lake, fireworks and good times to celebrate Americas' independence. When I was a little kid, I went through a "food separation stage," lol, you know what I talking about, where all your food had to be separate on the plate. My mashed potatoes could not touch the corn and the corn could not touch the meatloaf and gravy. That meeting on the plate equalled getting the cooties, lol. As I got a little older, I got over that stage and secretly loved when my potato salad and my macaroni salad met. A little potato with macaroni creaminess...Mmm. So if you have that little secret love too, this is a great salad to make for your Fourth of July celebration.

• 1 1/2 pounds purple potatoes, cubed (about an inch in size) and cooked
• 1 1/2 pounds red potatoes, skin left on, cubed and cooked
• 1 pound of trottole pasta, or any fun pasta that is about an inch in size, cooked al dente
• 3 stalks celery, finely chopped
• 3/4 cup grated carrots
• 3 soft boiled eggs, finely chopped
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 heaping teaspoon deli style mustard
• 2 heaping tablespoons relish
• a few splashes Worcestershire sauce
• 1 teaspoon Vegeta or any all purpose seasoning that you like

Combine all of your ingredients well and adjust the seasoning, if needed. This salad is even better when it's left to sit overnight in the fridge, so the flavors get to mingle. Enjoy!

Ceviche

Lime juice drenched fish topped with lots of cilantro cools you down, on a hot summer day. Temperatures are sweltering and the idea of putting the stove or grill on is making me sweat. The first time I had this, I fell in love, it's so refreshing. And it's so simple to make too. My best friend from high school is from Peru and I was obsessed with how to make this, I had to know. She explained to me that the fish gets "cooked" by the lime juice. I couldn't believe it, so simple and delicious. And ever since I had that first bite of ceviche, it became a favorite of mine at Peruvian restaurants, especially when topped with a spicy green sauce and washed down with a blue corn drink. Craveable! Stay cool and enjoy!

• 1 pound tilapia
• 2 cooked ears of corn, trimmed and cut into fourths
• a few cooked potatoes
• 1/3 cup thinly sliced red onion
• 7 limes
• sea salt
• cilantro

Cut your tilapia down the middle of each fillet, and then at a diagonal about 1/2 inch thick. I just follow the lines on the fish, a natural ruler, lol. Put your fish in a glass pan or bowl and salt it. I like to use a flat pan to ensure every piece of fish gets lime juice coverage. :) Juice your limes, make sure that you pick juicy limes, that "give" a little when you squeeze them. Cover your fish with the lime juice. Put your sliced onion in a small bowl and cover with hot water, let it sit five minutes, rinse with cold water and add to your fish. Refrigerate for about 3 hours, once the thickest piece is opaque, your fish is ready to eat. While your fish is "cooking" you can cook your corn and potatoes and let them cool. Assemble your ceviche, topping with lots of cilantro.

Pantry Potato Salad

I usually have some goodies stocked in the cupboard like olives, anchovies, marinated artichoke hearts, lots of beans, pasta, salty capers and olive oil. It's great to have it on hand because in a pinch you can throw together a quick bean salad or a nice, salty anchovy pasta dish. This rustic potato salad is nice to serve with buttery grilled fish and crusty bread to soak up all of the olive oil dressing and any juices from the fish.

• 2 cups of cooked fingerling potatoes, about 10, assorted sizes.
• 1 6 oz. jar marinated artichoke hearts
• 1 cup halved black olives
• 1 2 oz. can anchovies rolled with capers, roughly chopped, feel for any bones and remove
• 2 tablespoons Vidalia onion, finely chopped
• handful of parsley, roughly chopped
• 1/3 cup olive oil
• 2 tablespoons apple cider vinegar
• fresh ground pepper

Cut your potatoes at a diagonal, about an inch wide and add them to a bowl. Feel free to use any kind of potatoes you have on hand. Add your drained artichoke hearts, a little of the liquid, olives, anchovies, onion and parsley. Mix your olive oil, apple cider vinegar and ground black pepper. Mix your salad with the dressing and let it sit at room temperature for a while so the flavors intermingle together. Enjoy!

Purple Potato & Beet Salad with Goat Cheese

I LOVE purple potatoes! They are so strikingly beautiful! I'm amazed by nature every time I see them! If you love potatoes, beets, goat cheese and sweet glazed pecans, you'll really enjoy this salad. I made a small simple green salad to go with it, and it is a nice contrast in color and in flavor. Roasted chicken would be great with this also. Enjoy the colors and flavors!

• 2 beets, cooked and cooled 1 medium and 1 small
• 2 fingerling potatoes, cooked and cooled, 1 of them purple
• 2 tablespoons sour cream
• 1 tablespoon heavy cream
• 1 oz. goat cheese, crumbled
• 1 tablespoon glazed pecans, crushed
• salt & ground pepper
• 1/2 head Boston lettuce, chopped
• 1 tablespoon chopped dill
• 1 tablespoon olive oil
• a squeeze of lemon

Chop the medium sized beet and blend with sour cream and heavy cream. (I used a hand blender.) Season with salt and pepper. Spread on your plate. Roughly chop the small beet and the potatoes and arrange them over the beet dressing. Top with the crumbled goat cheese and the crushed glazed pecans. (I used to make my own using pancake syrup but the ready-made glazed nuts are great and convenient.) Combine the chopped greens, (you don't have to use Boston lettuce, any mild lettuce will do) the dill, olive oil, lemon juice, salt and pepper. This makes one serving, so you can double, or triple it as you need.

Rustic Potato Dumplings Topped with Sauteed Leeks & Cream

Mmm...I love making this. Especially when it's chilly out, overcast and rainy, like it is today, and I'm craving something comforting. I love cutting into the dumpling, coming across the skin of the potato really gives it that rustic feel. This recipe is a little time consuming, but not as time consuming as making actual dough, because we are using won ton wrappers! It's a short cut that really works. Here is the list of what you need to make this comforting dish...

• 4-5 medium size golden potatoes, skin left on, cut into small pieces
• a package of wonton wrappers
• 2 tablespoons butter, plus a little more to saute your leeks in and the dumplings
• 1 medium size shallot, minced
• 3 oz. of cream cheese
• 1/2 cup of heavy cream, plus some to top your dumplings with
• a leek, cut into about 4 inch strips, blanched

Boil your potatoes in salted water until soft. In a separate pan saute your shallot in butter on very low heat, you want them very soft, melting into your potato mixture. To your potato mixture add your sauteed shallot and melted butter, your cream cheese and heavy cream. Season with salt to taste. You want to roughly mash this, while incorporating all the creaminess of the cream cheese and heavy cream. Yummy. lol In a pot, boil water, a nice deep pot is good, because you are going to be throwing in your dumplings, and you don't want them to stick to the bottom of the pot. I usually have a little set up going, a large platter for the dumplings made, lined with wax paper, another platter for the cooked ones and empty plates to fill with potato dumplings to serve! A lot going on, but I promise it's worth it! You can start filling your dumplings, lay your won ton wrapper down and fill with about a teaspoon of potato mixture. (Any leftover potato mixture can be used as leftovers.) With your finger tips draw a square along  the edges of the won ton wrappers with water. This is so the edges stick and fold it over diagonally.

Drop one or two at a time into boiling water. They cook quickly, in a matter of minutes. The outside of the dumpling turns translucent and they rise to the top. Scoop them out using a drainer spoon. Keep going, forming them, dropping them in the water and scooping them out onto your platter, waiting to be sauteed in butter...Mmm...

In a separate pan heat up your butter till it's sizzling and saute your leeks till a little crispy. Put that in a separate bowl and your heavy cream in a creamer, so everyone can top their dumplings as they like. When everyone is ready to eat, just saute your dumplings in butter and serve. This serves about 4 people. Enjoy!