I love your potatoes~

In my opinion, the English take the prize for roasted potatoes.  In the English Kitchen she gives a good recipe

for these delights and a picture that makes ones mouth water at the sight of these delectable potatoes. Never met a potato I didn't like. I've never met an English person who could not roast a mean potato either.

*Bacon and Mustard Roasted Potatoes*

Serves 4

Printable Recipe

Crisp roasted potatoes with a delicious mustard flavor and bacon bits.

3 TBS of olive oil

1/2 cup of regular or whole grain Dijon mustard 

2 TBS butter, melted

2 TBS fresh lemon juice

1 tsp freshly grated lemon zest

3 cloves of garlic, peeled and minced

2 tsp dried thyme

3 slices of  bacon, finely chopped

fine sea salt and freshly ground black pepper

2 pounds of potatoes, washed, dried and cut into 3/4 inch cubes (about 5 cups) 

Preheat the oven to 425*F.   Lightly oil a large, rimmed baking sheet with some olive oil.

Whisk together the olive oil, mustard, melted butter, lemon juice, lemon zest, garlic, thyme and some seasoning in a bowl.   
Add the potatoes and toss together.  Spread out on the prepared baking sheet.
Roast until crusty and browned, stirring them every 15 minutes.  Add the bacon, tossing it with the potatoes, during the last 15 minutes of cook time.  

Check and stir every 15 minutes or so until they are ready to your liking.

Now if you can get them to hold together, there is no better side dish than the following:

Potato Cakes

Printed from Potato Recipes at http://www.potatorecipes.co.uk/

Potato cakes are small, round patties of potato that you could serve as a side dish or use in the same way as

a burger. This version of the dish is also known as ‘latkes’.

Ingredients:

3 large potatoes

1 onion

3 eggs

2 tbsp. plain flour

Salt and pepper

Olive oil

Directions:

1. Peel the onion and the potatoes and then grate them.

2. Place the grated veg into a bowl and lightly whisk the eggs. Pour the eggs in with the potato and onion and

add salt and pepper. Add the flour and stir until the mixture just begins to hold together.

3. Form patties of the mixture in your hands.

4. Heat some oil in a pan until shimmering and then fry the potato cakes for 6-7 minutes on each side.

5. Put the potato cakes onto a bit of kitchen towel before serving to drain any excess fat.

Author: Laura Young

The kitchen witch is gone, so back to work~

                                           


Relief and joy has set in and I am back in the kitchen today.  Adam has joined his father and brother in the mountains for a week of skiing and looking into a Bible college.  They would have enjoyed some of this soup that I am about to show you, but I am sure there is plenty of it where they are.  They have full and happy days ahead and so do we.

                                                                               

        Adam on top of it all.                                                    

Adam, Mike and Nate

It's Nate Lechler.

                                                                                                         

It's Adam.  

                                                                                                        Copper Mountain                                                                 

It's about to be soup.

Like

This is another sweet pepper soup base.  Saute pepper bacon, a bit of dried
beef, onion, miniature sweet peppers, herbs until caramelized.  Season with salt and pepper and I put in a bit of sugar.  Then add a little Mr. T's spicy bloody Mary mix and burble a little
longer.  Then add wine.  Simmer some more, then add as much bloody Mary mix as you
like and tame it with chicken stock or leave it thick, dark and luscious. (As you recall, I made this yesterday but the blender sent most of it flying over the kitchen so we had barely enough to go with roasted potatoes.  Tonight we will have plenty with rice.)

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  STONE FENCE POTTERY | Bacon Cooker

  STONEFENCEPOTTERY.COM

  15 mins · Like · Remove Preview
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  Doris Lechler How does that work, Dean?

  6 mins · Unlike · 1
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  Dean Margeson You drape bacon strips on the top rim of the cooker, put it in a microwave and cook a few minutes. The drippings end up in the bottom pan and you have crisp bacon on the rim. I think there is a video in the e-mail link demonstrating how it is used. We see the guys who make it at several of our Art Shows and we bought one from them last year and we use it all the time.

Have you known about this stone bacon cooker?  I never heard of it.

Have you every seen such delicious looking dried beef?  Both it and the pepper bacon
is from Stalin's in Cincinnati.

This is the base for Andy's favorite cheese ball that appears by magic in the frig.  I like keeping him happy.