christmas morning potatoes

the ingredients:

2 tbsp. extra-virgin olive oil

1 bag of russian banana potatoes (yes – this is an actual type of potato; feel free to use anything small if you can’t find them.)

2 tsp. fresh thyme (chopped)

kosher salt and freshly ground black pepper

1/4 tsp. red pepper flakes (add more if you like it hot.)

the method:

cut the potatoes into halves or thirds.

in a skillet or cast-iron pan, heat the olive oil over medium-high heat. add the potatoes, positioning as many cut-side down as possible. let the potatoes cook like this for a few minutes until they begin to get crispy on those sides. then, give them a good stir, and cover the pot for at least five solid minutes. taste a potato afterwards and see where it’s at in the cooking process. cover again if they need a few more minutes. otherwise, transfer to a serving platter, and enjoy.

pear and apple butter

the ingredients:

2.5 lbs. gala apples

2.5 lbs. bartlett pears

1 cup dark brown sugar

1/2 tsp. kosher salt

1 jar of cinnamon sticks

the method:

quarter and core the pears and apples. in a food processor with the grating attachment, shred the fruit (in batches if necessary). then, transfer everything to six-quart slow cooker. stir in the dark brown sugar, salt, and cinnamon stick. cover, and cook on high for four hours.

remove the cinnamon stick, and reserve. transfer the mixture back to the food processor (in batches if necessary) with the blade attachment, and pulse until smooth. return to the slow cooker, along with cinnamon stick, and cook on high until the mixture is thick and browned, about four hours (or you could turn the slow cooker to low and leave it overnight, which is what i did). let the mixture cool, and carefully transfer it to airtight containers (i used a dozen ball jars and had some leftover that i just put in a ziploc container). put a cinnamon stick in the center of each, and seal the jars.

this can be refrigerated for up to 3 weeks of frozen for up to 3 months.

adapted from a martha stewart recipe.

domino potatoes

the ingredients:

russet potatoes

unsalted butter (melted)

kosher salt (plus some maldon for garnish)

the method:

preheat your oven to 400.

slice the potatoes an eighth of an inch thick on a mandoline, keeping the slices in order if you can (just like a line of shingled dominoes). begin arranging them in a ceramic baking dish. and by arranging, i mean cramming (as seen above) so that they are as vertical as possible.

drizzle the melted butter over the top and sides, and sprinkle with salt to taste.

bake for about an hour minutes, or until the potatoes are browned on the edges and tender in the middle when tested with a skewer. if the tops begin to brown too much, drape a piece of foil over th ebaking dish (don’t press the edges down). remove from the oven, and garnish with some maldon salt. serve immediately

courtesy of the steamy kitchen.

portobello mushroom orzotto with white truffle oil

yields: 2 robust servings

the ingredients:

1/4 cup extra-virgin olive oil

2 large garlic cloves (chopped)

1 pack portobello mushrooms (cut into 1″ dice)

1 scant tsp. fresh thyme (plus a couple of sprigs for garnish)

kosher salt and freshly ground black pepper

1 cup pearled barley

1/2 cup dry white wine

1 carton low-sodium chicken stock

1/2 cup parmigiano regianno

1 tbsp. unsalted butter

organic white truffle oil (available from paq new york)

the method:

in a dutch oven, heat the olive oil over medium heat. add the garlic, and cook until aromatic (about a minute). add the mushrooms, thyme, and a sprinkle of salt and pepper, and saute for a couple of minutes. add the barley, and stir constantly for about two minutes (this step is intended to toast the barley). add the wine, and stir until absorbed. begin to add the chicken broth, one ladelful at a time, and stir until absorbed (the barley  should cook in about 20 minutes; feel free to add additional broth if the orzotto is too dry).

once the rice is fully cooked, turn off the heat, and stir in the parmigiano and butter. taste to see if additional salt and pepper is needed. transfer to a serving bowl, and garnish with drops of truffle oil and a sprig or two of thyme.

pomegranate-glazed pork roast

yields: 8 servings

the ingredients:

1/2 cup pomegranate molasses

1 1/2 tbsp. pure maple syrup

4 garlic cloves (minced)

1 tbsp. dry mustard

2 tsp. chopped thyme (plus more sprigs for garnish)

5 1/2-pound pork rib roast (at room temperature)

2 tbsp. canola oil

kosher salt and freshly ground pepper

the method:

preheat the oven to 500.

mix the molasses, maple syrup, garlic, dry mustard, and thyme to make a glaze.*

rub the pork with the oil, and season liberally with salt and pepper. roast in the oven for 25 minutes.

reduce the oven temperature to 375, and roast for another 20 minutes.

remove the roast from the oven. brush with the glaze, and cook for 25 minutes (or until the center reaches 155).

let the roast stand for 15 minutes, and carve it around the bone. transfer the chops to a serving platter, and drizzle with the pan juices. garnish with fresh thyme, and serve.

*the glaze can be made ahead of time and stored in the fridge.

slightly adapted from a food and wine recipe.

smoked salmon dip

yields: about 3 cups

the ingredients:

2/3 cup crème fraîche

2/3 cup plain greek yogurt

4 tsp. store-bought horseradish

1 lemon (zested)

1 lb. thinly sliced smoked salmon

2 tbsp. thinly sliced chives (plus more for garnish)

kosher salt and freshly ground black pepper

pumpernickel toasts, flatbread crisps, or bagel chips

the method:

whisk the first four ingredients in a small bowl until well blended. place the salmon in a food processor, and pulse just a few seconds at a time until salmon is reduced to pea-sized pieces. add the salmon and the chives to the crème fraîche mixture, and fold to incorporate. season to taste with salt and pepper.*

garnish with two-inch long pieces of fresh chives, and serve alongside pumpernickel toasts.

*this can be made up to three days ahead.

slightly adapted from a bon appetit recipe.

piselli al prosciutto

the ingredients:

¼ cup extra-virgin olive oil

2 oz. prosciutto (roughly chopped)

1 small white onion (chopped)

1 lb. frozen green peas (thawed and drained)

kosher salt and freshly ground black pepper

the method:

heat the oil in a large skillet over medium heat. add the prosciutto and onions, and cook until the onions are soft and the prosciutto begins to crisp, about 6–8 minutes,

add the peas, and cook for about three minutes. season with salt and pepper, transfer to a pretty dish, and serve.

courtesy of saveur.

pumpkin mac and cheese with bleu and parker house breadcrumbs

yields: 8-10 servings

the ingredients:

kosher salt

1 lb. medium-sized shells

1 quart milk

3/4 cup pumpin puree

1 stick unsalted butter (keep the remaining two tablespoons chilled once the other six are divided to be melted.)

1/2 cup all-purpose flour

12 oz. gruyere (grated)

8 oz. extra-sharp cheddar (grated)

1/2 tsp. freshly ground black pepper

1/2 tsp. ground nutmeg

2 oz. bleu cheese

2 parker house rolls

the method:

preheat the oven to 375.

bring a large pot of generously salted water to a boil. add the macaroni, and cook until al dente. drain well.

meanwhile, add the milk to a small saucepan, and whisk in the pumpkin puree. allow it to warm but not boil. melt six tablespoons of butter in a large pot, and add the flour and nutmeg, whisking continuously, and cook over low heat for two minutes. while whisking, add the hot milk, and cook for a minute or two more, until thickened and smooth. off the heat (or with the heat on low), add the gruyere, cheddar, one tablespoon salt, and pepper. add the cooked macaroni, and stir well. pour into a three-quart baking dish. dab the bleu cheese on top, and push it just below the surface.*

in a frying pan over medium heat, toast the breadcrumbs until slightly golden (don’t leave them unattended because they burn very quickly).

sprinkle the toasted breadcrumbs over the pasta, and bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

*at this point, you can store this in the fridge until you’re ready to bake. however, let the dish cool first before putting it in the fridge. when you’re ready to bake, follow the remaining instructions, and serve.

salted caramel apple crisps

yields: 10 individual ramekins

the ingredients:

1 pint vanilla ice cream

for the filling:

2 cups diced granny Smith apples

2 tsp. fresh lemon juice

1/2 tsp. cinnamon

1/4 cup sugar

2 tsp. all-purpose flour

10 store-bought soft caramels

maldon sea salt

for the crust:

1 1/2 cups flour

3/4 cup granulated sugar

3/4 cup light brown sugar (packed)

1/2 tsp. kosher salt

1 old-fashioned rolled oats

1/2 pound cold unsalted butter (diced)

the method:

preheat the oven to 375. butter or spray 10 6-ounce ramekins, and set aside.

in a small bowl, combine the apples, lemon juice, cinnamon, sugar, and flour, stirring until thoroughly mixed. set aside.

combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. mix on low speed until the mixture is crumbly and the butter is pea-sized. scatter evenly over the apples.

divide the apple mixture evenly amongst the ramekins. place a caramel on top of each, and sprinkle with the maldon salt. pile the crumb mixture on top, making sure the apples are thoroughly covered.

bake for about 20 minutes, or until crisps are golden brown. serve each with a scoop of ice cream.

courtesy of a hybrid of just a taste and barefoot contessa recipes.

roasted green beans

yields: 4-6 servings

the ingredients:

2 lbs. string beans (ends trimmed)

2 tbsp. extra-virgin olive oil

1 tsp. kosher salt (plus maldon salt for garnish)

1/2 tsp. freshly ground black pepper

the method:

preheat the oven to 400.

put the green beans on a rimmed baking sheet, and drizzle with the olive oil. sprinkle with the salt and pepper to taste.

use your hands to be sure all the beans are evenly coated, and spread them out in a single layer.

roast for 20-25 minutes, turning after 15 minutes, until the beans are fairly brown in spots and somewhat shriveled. transfer to a serving dish, and garnish with some maldon flakes

serve hot or at room temperature.

courtesy of food.com.