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Category Archives: Potatoes

Sausage and Hash Brown Breakfast Bake

<img src="https://onerecipetwokitchens.files.wordpress.com/2013/03/20130325-155828.jpg" alt="20130325-155828.jpg" class="alignnone size-fullThis week's blog is an original One Recipe, Two Kitchens recipe. It was inspired by a good friend who served us something similar on Pancake Tuesday night for dinner. I'll post the recipe first and then we'll talk about it.

Sausage and Hash Brown Breakfast Bake

2 T olive oil

1 onion – chopped

½ lb of ground Italian sausage

½ t dried thyme

2 C frozen hash brown potatoes

5 eggs – beaten

1 pinch to ½ t cayenne pepper (depending on your preference)

½ C milk

1 C shredded Cheddar cheese

1. Preheat oven to 400 degrees

2. In a frying pan that can be put into the oven, heat the olive oil and then add the onions. Stir until soft then add the sausage. Break it up and fry it until there are no pink pieces left. Add the hash brown potatoes and stir into the sausage mixture. Put in the thyme and left them cook for about 5 minutes until the potatoes are thawed.

3. Meanwhile, put the eggs into a bowl, beat them then add the milk and cayenne pepper. Mix well.

4. Pour the egg mixture into the frying pan with the sausage and hash brown mixture. Place in the oven for about 20 minutes.

5. Test for doneness by picking at the eggs with a fork. If they are set, add the cheese and bake for about 5 more minutes. Serve immediately.

Chef Karen: This is a very easy recipe. It’s a good done for kids to help with on a weekend when you got a little time. I like it because the eggs don’t take long to bake. I’ve made some egg recipes where it has to bake for up to an hour. Not so with this one. If you don’t have a pan you can put in the oven, any glass pan will suffice.

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Chef Jonathan: Love this recipe, this is my new go-to breakfast casserole meal. It’s extremely easy to make, and it doesn’t take very long either. I love the combination of pork sausage, potatoes, eggs and cheese, which I realize isn’t revolutionary, but I think that’s what makes this recipe perfect. Of course, I added more cheese than suggested, but that’s nothing new. Instead of putting the sauteuse pan directly in the oven, I transferred to a casserole dish first, for easy storage later. I recommend this to anyone and everyone looking for a new breakfast meal, and enjoy!

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Irish Beef Hand Pies

In honour of St. Patrick’s Day, we wanted to do something Irish. Everyone cooks corned beef and cabbage so we went with Irish Beef Hand Pies. Here are the results:

Chef Karen: I found the recipe very easy to make. I did, though, feel that it needed to be made a bit more interesting so instead of pie crust for the pastry I opted for a puff pastry bundle. I thawed my pastry as directed. I then took 1 sheet, cut it in half, spread olive oil on them and put two together. I put a spoonful of meat mixture in the centre and then proceeded to make a bundle. I folded the sides in, brought the bottom half across the top and then brought the top half over to cover it up. I then lifted it up to put it on the baking tray. It fell apart! So, I tried, again, with 3 sheets cut in half (making it 6 layers of pastry) to give it more strength. It worked but it was really hard to cut through. I brushed each one with olive oil on the top instead of on each sheet. I found this recipe to be a bit bland. But as my husband said, “It is meat and potatoes.” I wished I had had some gravy to go with it.

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Chef Jonathan: I attempted to use the store bought pastry crust, as opposed my usual Pâté Brisee, and I was thoroughly disappointed. The dough was very uneven, and so to salvage the recipe, I decided to make Beef Pot Pies instead, filling ramekins with the beef mixture, and layering some pastry crust on top, brushed with egg wash. I very much enjoyed the beef/potato mixture, and the addition of green cabbage was a surprisingly nice addition. I did find though that I added too much tomato paste, and had to over season to compensate for that taste. All in all, a nice recipe for St. Patty’s Day, if you want to go classical Irish cuisine. Enjoy!

 
 

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Here is the recipe: http://www.delish.com/recipefinder/irish-beef-hand-pies-recipe

 

He Said/She Said Clam Chowder

This week we each tried a different Clam Chowder recipe. These are New England Clam Chowder Recipes.

Chef Karen: I patterned my recipe after Anne Burrell’s New England Clam Chowder recipe from the Food Network website. I made several changes to it as I went along.

I used canned clams – probably a no-no but the only choice I had at this point. Here is the recipe:

I can clams – chopped in clam juice

I large onion – chopped

6 pieces of bacon – cut into pieces

1.5 pounds of potatoes – cut into bite-size pieces

1.5 C whole milk

1.5 C heavy cream

1T corn starch

1 bunch of thyme

salt and pepper to taste

Drain the clams reserving the juice. Put 1 T of olive oil in the bottom of a large pot. When heated, add the bacon and cook until crispy. Add the onion and cook until transparent. Add the potatoes (I would cut back on the potatoes. I feel it was too many.) cook for about 5 minutes.

Whisk the corn starch into the reserved clam juice. Add to the pot and stir well. Add the milk and cream and bring to a boil. Stir in the clams. Add the thyme for about 5 minutes and then remove. Cook the chowder 15 minutes or until the potatoes are done. Add salt and pepper as desired. Enjoy!

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Chef Jonathan: I used a variation of Chef Irvine’s New England Clam Chowder recipe. This chowder has potatoes, onion, bacon, and my favourite ingredient: butter, and lots of it! I added canned baby clams, and my own seasonings. I also added half and half cream (you can use whipping), to thicken the chowder, and it also gives it a nice creamy taste. I like this recipe, it is very chunky, hearty, and perfect for a cold wintery day. This chowder is also perfect served with crackers or a nice thick bread. Enjoy!

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Canadian Thanksgiving Dinner

We had the wonderful opportunity to share in the creating of our Thanksgiving Dinner together.  We’re posting our thoughts and pictures of what we created from the amuse bouche to dessert.  Our pictures aren’t professional as we were taking most of them as we were passing the plates around the table….. we were too hungry to be picky about pictures!  We hope you enjoy our pictures and comments. We are thankful for you, our readers and hope that you continue to gain excitement from our blogs.

Roasted Red Pepper Soup: This spicy soup was easy to make. It’s best taken as a shot (which we did compared to the picture on the website where they use mugs) as it has a bit of spice to it. You can find the recipe at: http://www.bonappetit.com/recipes/2012/10/roasted-red-pepper-soup-shots

Peach Punch: I was tiring of my same-old punch so I tried something new.  I placed peach slices in simple syrup (1C water to 1C sugar) and froze it in a ring.  To serve, pour 1 container of peach juice and 1 bottle of a sparkling citrus soda together over the peach ring.  Quite refreshing on the palette as one eats turkey and stuffing. We went virgin on this recipe but here is the inspiration for it: http://www.bonappetit.com/recipes/2012/10/philadelphia-fish-house-punch

Cranberry Sauce: No Thanksgiving dinner would be complete without cranberry sauce.  The canned stuff just doesn’t do it for us so we make it from scratch.  It tastes much better, anyway.  The inspiration for this recipe comes from the Foodnetwork but an addition of orange marmalade was made part-way through cooking.  It was a good decision which will now be the “norm” when making this recipe. Here’s where to find the original: http://www.foodnetwork.com/recipes/food-network-kitchens/perfect-cranberry-sauce-recipe/index.html

Pumpkin Cheesecake: We saved awesome-ness for the end with Pumpkin Cheesecake.  It’s become a favourite at our house.  Here’s the recipe: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html 

 

We aren’t the only 2 chefs in the family.  We had help making: Green Bean Casserole, Garlic Potatoes, Praline Sweet Potatoes and Sausage Stuffing.  And of course, the main player… the Turkey. Here are the pictures to whet your palettes:

 

Week #28 -Deconstruction……..

This week we’ve deviated from our “one recipe” and decided to do some food deconstruction. following is an explanation for all of you non-foodies out there.  To make things more challenging, we gave each other the task; we couldn’t choose it ourselves.

Food deconstruction: At heart, any deconstructed dish should contain all the classic components found in the “original.”  The difference is in the preparation.  When creating a dish utilizing deconstructive techniques, the ingredients are essentially prepared and treated on their own.  It is during the plating and presentation stages that everything is brought together.

Chef Jonathan: Chef Karen chose for me the classic dish, Chicken Pot Pie. I found this challenging, but once I separated each component and started to deconstruct it, thinking about the properties of each, how I could adapt them and make it new, I realized the possibilities were almost endless. I decided to recreate my dish into Lemon Chicken with Garlic Mixed Vegetable Puree and Fleur de Sel & Italian Herb Focaccia. For the chicken I seared two chicken breasts, then placed sliced lemon on top, and put in the oven for about 1/2 hour. Meanwhile, for the puree, I cooked carrots, peas, and corn, then puree in a food processor, adding chicken stock, garlic, parmesan, and salt and pepper to taste. For the focaccia, I took my pate brisee, (you can use Pillsbury Crescent Rolls) rolled it out, cut into rectangles, and I brushed it with an egg wash, then I distributed fleur de sel and italian herbs. I then baked for about 10 minutes, or until golden brown. All in all, a great challenge, and the most important thing about deconstructing, is learning more about the food you’re working with!

Karen: Chef Jonathan gave me Hamburger and French Fries for my task.  I was a bit befuddled but finally figured out what to do.  I started with the “french fries” part.  I shredded some red potatoes, mixed them with egg – to bind them – as well as salt and pepper and chopped garlic.  I then made them into little pancakes and deep fried them to a golden brown.

For the “hamburger” part, I marinated a small steak in BBQ sauce and then bbq’d it on the grill.  I then sliced it up into strips, placed it on top of the potato pancakes and garnished the whole thing with pickles, red onion and tomatoes.  The partakers were allowed to use ketchup where needed. 🙂

The comment made after the first bite was “if you take a pickle, tomato, onion and piece of beef at the same time, it takes like a hamburger.”  Mission accomplished!

 

Week 22 – Cheesy Potatoes

Chef Jonathan: This is one of my all-time favourite potato recipes, and I’m so glad that we got to make it this week! It’s very easy to follow, and it tastes amazing. I added more cheese than necessary, of course, and it turned out really well. The only thing I would change for next time, is increasing the temperature to 375 (depends on oven temperatures), and bake for the same amount of time (45 min to 1 hour). This is a nice casserole dish for a cold winter’s day, when you just want to warm up to something hot and cheesy, enjoy!

 Karen:  This recipe is one that has been in our extended family for many years.  My copy has been lost in those years so I had to write it down from memory.  I think I did ok.  It’s VERY easy to make but quite high in calories and fat.  You use butter, cheese and sour cream!  Need I say more?  They are creamy and yummy and are nice when paired with ham or on just their own with something a bit healthier like a fruit or salad:)  Not sure who had the original recipe but here is ours.  Enjoy!

Cheesy Potatoes

1 kg pkg. of frozen hash brown potatoes

1 onion chopped

1 can of cream of chicken soup

1 C melted butter

2 ½  C (200 g size bar) shredded cheddar cheese

2 C (500 ml) sour cream

Salt and Pepper to taste

Chop the onion, melt the butter and mix everything together in a 9×13”casserole dish.  Bake at 350 degrees for 45 minutes.

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