Reel Chow Blog

Culinary Postings from the Original Gourmet Craft Service Industry Insider

Tag Archives: potato

Honey Roasted Vegetables

April 5th, 2013
   
Jenn Egatz
         
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I first fell in love with this dish one year ago at Easter. In 2012, Ron and I went to Montclair, New Jersey to have dinner at his cousin Sharyn’s home. Sharyn was also featured in this post. She made the most delicious meal, which I’ve been dreaming about ever since.

For Easter of this year, I was so happy to see what she was making for dinner: my favorite honey roasted veggies, which she made the previous year! Huge chunks of vegetables tossed with sea salt, black pepper, olive oil, and honey, then roasted for 40 minutes until browned, sweet, and juicy. Below is my attempt at recreating Sharyn Taylor’s dish.

Honey Roasted Veggies.

Honey Roasted Veggies. ©Reel Chow

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Potatoes and Eggs

October 15th, 2012
   
Jenn Egatz
         
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Reel Chow Original Recipe!Since I have a plethora of potatoes in our kitchen, I made my version of good ol’ home fries for breakfast this past weekend. It was hearty and just what I needed.

As I was slicing my potatoes, I recalled my college boyfriend making his version of home fries. He used a can of sliced potatoes plus sausage or bacon and sliced onions. I had little interest in cooking back then, and thought he was making a tasty treat. Not skilled in or gifted in the culinary arts, this was not his signature dish. That honor would go to his pigs-in-a-blanket: sliced hot dogs filled with mashed potatoes straight from the box and then topped with cheddar cheese, baked until the mashed potatoes where golden and the cheese melted. Oh, how I do not miss those college days!

Here is my healthier take on those home fries, minus the meat.

Home fries with fresh thyme.

Home fries with fresh thyme. ©Reel Chow

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Herbed Gratin with Roasted Tomatoes

August 17th, 2012
   
Jenn Egatz
         
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I hosted Sunday brunch last week and tried an appetizing dairy-free gratin recipe in Food and Wine. It was a hit, of course. Anything out of Food and Wine is tasty.

I was craving this dish a few days later and made some slight changes the second time around. Since there is absolutely no cheese, butter, or cream, I thought I could add some pancetta to introduce a flavor it was previously missing. Additionally, topping it with roasted tomatoes added a slight sharpness which contrasted wonderfully with the potatoes.

Herb Gratin with Roasted Tomatoes.

Herbed Gratin with Roasted Tomatoes. ©Reel Chow

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French Feast for Tout Sweet

March 20th, 2012
   
Jenn Egatz
         
2 comments

Being a lover of French culture and cuisine, this special Tuesday post is inspired by Karen Wheeler’s third memoir, Tout Soul and today’s Q&A with her on Little Maison. Karen Wheeler is a former fashion editor and the author of three memoirs of her life in France. She also provides regular updates on her blog www.toutsweet.net and on Twitter.

One of Karen’s favorite French meals is steak with a side of french mustard and chips or as the French say: bavette et pomme frites. This is a classic French dish, with beef cuts such as hangar (onglet) and flank (bavette) primarily used. Many of the steaks are served with caramelized shallots (échalottes) in a red wine sauce or French mustard.

Bavette et pomme frites avec tarragon French mustard.

Bavette et pomme frites avec tarragon French mustard. ©Reel Chow

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St. Patty’s Spicy Potato Soup with Radicchio

March 16th, 2012
   
Jenn Egatz
         
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In honor of St. Patricks Day, I took an old Irish recipe for potato soup and came up with something you would probably find in the American Southwest, not Ireland or at any local Irish pub. It’s called St. Patty’s Spicy Potato Soup.

Spicy Potato Soup with Radicchio.

Spicy Potato Soup with Radicchio. ©Reel Chow

Traditionally, Irish Potato Soup is made with Irish butter, milk, russet potatoes, celery, dried parsley, onion, garlic, chicken bouillon and grated cheese. This all sounds very creamy and comforting, however I try my best to stay away from dairy with my original recipes and even in my choices in dining out.

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Roasted Purple Peruvian Potatoes

January 11th, 2012
   
Jenn Egatz
         
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Thank goodness this winter our local Elks Lodge is hosting the farmer’s market. That’s right! We don’t have to wait until June for it to start up again. It’s held twice a month, on Saturdays, and although it is smaller with less vendors than the summer/fall farmers market, the produce, artisan breads, local honey and grass-fed meat vendors are here.

I was worried I would have to travel out of town on weekend mornings to other markets to satisfy my produce wants. This past Saturday, I picked up one of my favorite fingerling potatoes to roast, Purple Peruvian Potatoes. They are tasty and pretty much have the same texture as most fingerling potatoes, but are a little mealier. They are purplish-brown in color and once roasted they lose most of the purple, but they’re still delicious!

Sliced Purple Peruvian Potatoes

Sliced Purple Peruvian Potatoes. ©Reel Chow

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