Potato – Page 2 – Rants Raves and Recipes

April 3, 2015April 3, 2015

Onion and Potato Tart

Call it onion and potato tart, or quiche or pie! I don’t care what you call it, just call it delicious.

This makes a great dinner served with a light salad. It’s filling and satisfying. I used one red onion and one medium to large sweet onion. White or red skinned potatoes work best with this recipe.

Ingredients for Onion and Potato Tart

¼ pound bacon cubed
2 medium onions
1-2 medium white or yellow potatoes
4 whole eggs
1 cup of heavy cream or ½ & ½
2 tsps crushed rosemary
salt & pepper to taste
2 Tbs dried parsley
Sour cream or crème fraîche (optional)

Ingredients for Tart Crust

1¼ cups all purpose flour
1/3 cup chilled shortening
1/3 cup (5 1/3 Tbs) chilled butter
3-4 Tbs ice cold water

Directions for Onion and Potato Tart

For the crust:

In a mixer or food processor place the flour, butter and shortening, and pulse a few times to combine. Then with the mixer running add the tablespoons of water one at a time until the dough forms.

Place the dough onto a floured surface and form into a flattened out ball, wrap in plastic wrap and refrigerate to rest for about one hour or more.

When you’re ready to make the tart, roll out the dough to fit a 9 inch tart or pie pan. Place into the pan and then fill with the prepared ingredients.

For the Tart Ingredients:

In a saute pan cook the bacon until crisp. Remove the bacon bits to a paper towel to drain and reserve the bacon fat.

In the saute pan with the bacon fat cook the onions on medium heat until they begin to brown ( about 25 minutes). Once browned remove from the heat and allow to cool slightly

When you are ready to make the tart, roll out the dough and place into the tart pan.

Preheat your oven to 400º.

Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.

potatoes in a single overlapping layer with herbs and bacon

Lightly salt and pepper the potatoes, take about 1/3 of the rosemary and with the parsley sprinkle over the potatoes, and finish with the bacon bits.

Now spoon the cooked onions in an even layer over the potatoes.

In a bowl combine the eggs, cream and remaining rosemary and whisk well. Pour custard mixture over the onion layer and allow to settle.

Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.

Remove from the oven and allow to rest for 10 minutes.

Serve warm with sour cream or Creme Fraiche on the side.

Here are a few items to help make this recipe:
Attmu Non-Stick 9 Inches Removable Loose Bottom Quiche Pan, Tart Pie Pan, 2 Pack
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle

Another BORING vegetable thing with lots of onions so I can’t even taste! ENOUGH ALREADY! Let’s get back to the Surf, the turf, the moo,baa and oink specials.

Yum

Onion and Potato Tart

Ingredients

¼ pound bacon cubed
2 medium onions
1-2 medium white or yellow potatoes
4 whole eggs
1 cup of heavy cream or ½ & ½
2 tsps crushed rosemary
salt & pepper to taste
2 Tbs dried parsley
Sour cream or crème fraîche (optional)
For the Crust:
1¼ cups all purpose flour
1/3 cup chilled shortening
1/3 cup (5 1/3 Tbs) chilled butter
3-4 Tbs ice cold water

Instructions

For the crust:
In a mixer or food processor place the flour, butter and shortening, and pulse a few times to combine. Then with the mixer running add the tablespoons of water one at a time until the dough forms.
Place the dough onto a floured surface and form into a flattened out ball, wrap in plastic wrap and refrigerate to rest for about one hour more.
When you're ready to bake roll out the dough to fit a 9 inch tart or pie pan. Place into the pan and then fill with the prepared ingredients.
For the Tart Ingredients:
In a saute pan cook the bacon until crisp. Remove the bacon bits to a paper towel to drain and reserve the bacon fat.
In the saute pan with the bacon fat cook the onions on medium heat until they begin to brown ( about 25 minutes).
When you are ready to cook roll out the dough and place into the tart pan.
Preheat your oven to 400º.
Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.
Lightly salt and pepper the potatoes, take about 1/3 of the rosemary and with the parsley sprinkle over the potatoes, and finish with the bacon bits.
Now spoon the cooked onions in an even layer over the potatoes.
In a bowl combine the eggs, cream and remaining rosemary and whisk well. Pour custard mixture over the onion layer and allow to settle.
Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.
Remove from the oven and allow to rest for 10 minutes.
Serve warm with sour cream or Creme Fraiche on the side.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/onion-and-potato-tart/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

January 23, 2015

Leek and Potato Soup with Ham

One of the benefits to making a baked ham in the winter is all the great secondary dishes you can make with the leftover ham, for those chilly nights here in south Florida.

Leek and potato soup with ham is one of those warm comfort food dinners, served with Scottish Scones ( http://www.rantsravesandrecipes.com/category/recipes/breads-and-pastries/recipes-for-all-kinds-of-biscuits/scottish-scones-recipes-for-all-kinds-of-biscuits ) and butter and jam makes a very filling meal.

Ingredients for Leek and Potato Soup with Ham

For this recipe the leeks should be quartered lengthwise and well washed, the potatoes peeled and cubed. The choice of stock is up to you. You can use water, or vegetable or chicken stock.

You will also need either an immersion blender, or very good, large food processor to blend the soup.

3 Leeks white and very light green parts only
5 – 6 medium yellow potatoes
6-8 cups stock
2 cups cooked ham (cubed)
salt and pepper to taste
1 Tbs neutral oil
1 Tbs butter
Chopped parsley for garnish

Directions for Leek and Potato Soup with Ham

In a stock pot, that will be large enough to hold 10 cups easily ,melt the butter and add the oil. Once hot put the chopped Leeks and Potatoes in and cook until just softened and beginning to brown. Add 6 cups of stock, bring up to a boil and then simmer for about 40 minutes.

Once the vegetables are completely cooked using the immersion blender puree the mixture. It will very likely be extremely thick once completely blended.

Add ¼ – ½ cup of additional stock at a time to the soup and mix until you achieved your desired consistency.

Continue to warm and add the ham and once hot serve.

Sprinkle chopped parsley over the top as garnish.

Here are a few items to help make this recipe:
Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set
Cuisinart CSB-79 Smart Stick 2-Speed 200-watt Immersion Hand Blender with Attachments

Another of those darn vegetable things, not a S.A.P.P. friendly dish, but those who like that kind of thing did enjoy it.

Yum

Leek and Potato Soup with Ham

Ingredients

For this recipe the leeks should be quartered lengthwise and well washed, the potatoes peeled and cubed. The choice of stock is up to you. You can use water, or vegetable or chicken stock.
You will also need either an immersion blender, or very good, large food processor to blend the soup.
3 Leeks white and very light green parts only
5 - 6 medium yellow potatoes
6-8 cups stock
2 cups cooked ham (cubed)
salt and pepper to taste
1 Tbs neutral oil
1 Tbs butter
Chopped parsley for garnish

Instructions

In a stock pot, that will be large enough to hold 10 cups easily ,melt the butter and add the oil. Once hot put the chopped Leeks and Potatoes in and cook until just softened and begining to brown. Add 6 cups of stock, bring up to a boil and then simmer for about 40 minutes.
Once the vegetables are completely cooked using the immersion blender puree the mixture. It will very likely be extremely thick once completely blended.
Add ¼ - ½ cup of additional stock at a time to the soup and mix until you achieved your desired consistancy.
Serve with parsley sprinkled over the top.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/leek-potato-soup-ham/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

January 11, 2015

Shirred Eggs Metternich

I’m sure that today there are not too many people who even know who Metternich was. I found Shirred Eggs Metternich in the Hotel St. Francis Cook Book by Victor Hirtzler, I’m sure he was running out of names for some of his dishes. In more simple terms it’s shirred eggs with mushrooms and cheese.

Shirred Eggs vs Eggs en Cocotte

In this homogenized world everything seems to be grouped together and made to be the same. While both eggs shirred and eggs en cocotte are baked, that is the only similarity.

Shirred eggs are baked in a lower dish very similar to a small graten dish. Eggs en cocotte are baked in ramekins in a water bath, it’s subtle difference but it is a difference .

With this recipe I add my easy breakfast potatoes, a simple recipe that will fill up the hungriest.

The ingredients are for one serving, simply multiply by the number of people you are serving. You can use any kind of cheese you would like to.

Ingredients for Shirred Eggs Metternich

1 small graten dish well buttered
2 fresh eggs
3-4 button mushrooms thinly sliced
¼ cup grated cheese ( your choice)
salt & pepper
1- 2 Tbs butter
Additonal butter for mushrooms
Chopped Parsley for garnish

Directions for Shirred Eggs Metternich

Preheat oven to 325º

In a saute pan with a little butter saute the mushrooms until they are slightly softened 5- 7 minutes. Once cooked season with salt & pepper.

Carefully break 2 eggs into the buttered graten dish. Season the eggs with salt & pepper. Spoon the cooked mushrooms over the eggs and sprinkle the cheese on top. Place a small pat of butter on top of each egg.

Bake in the center of the oven for 12 -15 minutes, until the whites are set and the yolks are still runny. If you don’t like runny eggs, cook a few minutes more.

Once done garnish with the parsley.

Serve with easy breakfast potatoes.

Easy Breakfast Potatoes

In a saute pan large enough to cook the potatoes in a single layer, melt butter add thinly sliced waxy or low starch potatoes and very thinly sliced onions season with salt and pepper. Allow to cook and brown then turn and continue to brown, adding butter as needed to keep the potatoes from sticking, until all are cooked through. If you want to add more taste, cook a few slices of bacon well, and cook the potatoes in the bacon fat with the butter and add the crumbled bacon back at the end.

Here are a few items to help make this recipe:
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
HIC Round Au Gratin Porcelain Creme Brulee Dish, 5-Inch,4-Ounce Capacity, Set of 6,
T-fal E93808 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 12-Inch, Black

Ok! so I’m not exactly a morning person, like I’m the only one around here that isn’t ! Runny eggs and Parmesan and little green things that tasted of butter I might just have to get up for that- 5 paws

Shirred Eggs Metternich

2015-01-11 20:25:31

Serves 1

Write a review

Save Recipe

Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Ingredients

1 small graten dish well buttered
2 fresh eggs
3-4 button mushrooms thinly sliced
¼ cup grated cheese ( your choice)
salt & pepper
1- 2 Tbs butter
Additonal butter for mushrooms
Chopped Parsley for garnish

Instructions

Preheat oven to 325º
In a saute pan with a little butter saute the mushrooms until they are slightly softened 5- 7 minutes. Once cooked season with salt & pepper.
Carefully break 2 eggs into the buttered graten dish. Season the eggs with salt & pepper. Spoon the cooked mushrooms over the eggs and sprinkle the cheese on top. Place a small pat of butter on top of each egg.
Bake in the center of the oven for 12 -15 minutes, until the whites are set and the yolks are still runny. If you don't like runny eggs, cook a few minutes more.
Serve with easy breakfast potatoes.

Notes

Easy Breakfast Potatoes
In a saute pan large enough to cook the potatoes in a single layer, melt butter add thinly sliced waxy or low starch potatoes and very thinly sliced onions season with salt and pepper. Allow to cook and brown then turn and continue to brown, adding butter as needed to keep the potatoes from sticking, until all are cooked through. If you want to add more taste, cook a few slices of bacon well, and cook the potatoes in the bacon fat with the butter and add the crumbled bacon back at the end.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.