Tag Archives: potatoes

Recreate the Winning Dish From Junior Chef Showdown

While the sumptuous Wagyu beef needs no introduction, it does require mouth-watering sidekicks to accompany it for a properly balanced – and extra-flavourful – meal. Luckily for us, this season’s Junior Chef Showdown winner, Audrey, has got us covered.

Don’t be deterred by the amount of ingredients and steps required – you don’t have to be an insanely talented kid chef to make this meal at home. This is a deceptively simple dish packed with complex flavours and textures that are sure to satisfy. Bon appétit!

Watch: Junior Chef Showdown Judges Sound Off on How to Get Your Kids to Cook

Junior Chef Audrey’s Wagyu Steak with Grilled Veggie Salad, Garlic Scape Pesto and Potato Crisps

Prep time: 20 minutes
Total time: 40 minutes, plus 1 hour soaking time for potatoes
Serves: 2

Ingredients:

Fingerling Potato Chips
2 fingerling or small Yukon gold potatoes, sliced very thin
Salt
Oil for frying

Garlic Scape Pesto
6 garlic scapes
5 Tbsp olive oil, divided
½ cup toasted pine nuts
1 cup packed arugula
1 Tbsp lemon juice
½ tsp salt
1 to 2 Tbsp water

Steak
1 Wagyu strip steak, about ¾-inch thick**
½ tsp salt
¼ tsp pepper
1 Tbsp grapeseed oil
1 Tbsp unsalted butter
1 clove garlic, peeled and slice in half
2 sprigs thyme

Grilled Veggie and Peach Medley
8 shiitake mushrooms, stems removed and discarded
2 king oyster mushrooms, sliced lengthwise about ¼-inch thick
1 peach, stoned and cut into 8 wedges
1 bunch of multicoloured radishes, trimmed and cut in half
2 Tbsp olive oil
¼ tsp salt
¼ tsp pepper

To serve
2 cups loosely packed arugula

Related: Jordan Andino’s Quick and Comforting Chinese Broccoli & Shrimp Stir-Fry

Directions:

**Remove steak from your fridge 30 minutes to one hour before cooking. This will allow the meat to cook more evenly, yielding a tastier result.

Fingerling Potato Chips
1. Soak potato slices in cold water for 1 hour (optional: if you don’t have time for this step, simply rinse the potatoes once or twice before drying them). Drain, rinse and pat dry thoroughly with a clean kitchen towel.

2. Fit a wire cooling rack over a rimmed baking sheet and set aside. Heat an inch of oil in a medium heavy-bottomed pot or deep fryer until a thermometer reads 325°F.

3. Add potatoes in batches and fry until golden and crisp, about 2 to 3 minutes. Remove from oil with a slotted spoon onto prepared sheet. Sprinkle with salt immediately.

Related: Lynn Crawford’s Bacon and Egg Ramen Soup is the Comfort Food You Didn’t Know You Needed

Garlic Scape Pesto
1. Heat a cast iron skillet over medium-high heat.

2. Toss scapes with 1 Tbsp olive oil in a medium bowl. Add to pan and cook until charred and tender, about 5 minutes, turning occasionally. Remove from grill and set aside to cool slightly.

3. Roughly chop the scapes and place into the bowl of a food processor. Add remaining ingredients except for the water and pulse until blended. Add water to loosen, if desired. Taste and season with more salt and lemon juice, if desired.

Steak
1. Heat a cast-iron skillet over medium-high heat.

2. Pat steak dry with a paper towel and season with salt and pepper.

3. Add oil to pan and heat until shimmering. Add steak with the fat cap facing towards you and cook until crusted and browned, about 3 minutes per side. Add butter, garlic and thyme in the last minute of cooking; tilt pan gently towards yourself and quickly spoon butter repeatedly over steak to baste. Remove steak from pan, cover loosely with foil and set aside to rest for 8 to 10 minutes. Slice right before serving.

Related: Anna Olson’s Herbed Avocado Dip Will Take Your Sandwiches and Veggies to the Next Level

Grilled Veggie Medley
1. Heat a cast iron grill pan over medium-high heat.

2. Toss veggies and peach with oil, salt and pepper in a medium bowl.

3. Add to grill pan and cook until charred and tender, about 5 to 7 minutes, turning occasionally.

4. To serve, spread some pesto onto two plates (reserve any remaining pesto to toss with your favourite pasta and cherry tomatoes for a delicious meal). Top with a handful of arugula, followed by the grilled veggies and peach. Top with the steak and potatoes. Enjoy!

Watch Junior Chef Showdown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

These Comforting Fried Mashed Potato Balls Make Leftovers the Star

Who doesn’t love creamy mashed potatoes at Thanksgiving? A classic favourite, this delicious side dish is usually one that leaves you with leftovers to repurpose. Instead of simply reheating them (not recommended), get creative in the kitchen with this ultra-tasty and easy appetizer idea that’s great for entertaining. Use whatever cheese and fun add-ins you have in your fridge to change up the flavours and suit your mood!

Mashed Potato Croquettes

Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 18 balls (approx.)

Ingredients:

2 cups leftover mashed potatoes
¾ cup shredded old cheddar cheese
3 strips bacon, cooked and crumbled
1 cup panko breadcrumbs
½ tsp salt, divided
½ cup sour cream
2 Tbsp chopped chives
¼ tsp pepper
Oil, for frying

Directions:

1. Stir together mashed potatoes, cheese and bacon in a medium bowl. Portion into 1-inch balls.
2. Mix panko with ¼ tsp salt in a small bowl. Roll potato balls in panko mixture, pressing lightly to adhere.

3. Heat 1-1/2 -inches oil in a medium, heavy bottomed saucepan to 350°F. Line a rimmed baking sheet with a cooling rack. Fry potato balls in batches of 4 or 5 until golden. Set aside, and continue frying remaining batches.
4. Stir sour cream with chives, remaining salt and pepper in a small bowl. Serve with warm croquettes.

Don’t stop reimagining your leftovers there! Here are 12 turkey soup and stew recipes, plus tips on how long you can actually eat your Thanksgiving leftovers. Also, this braised turkey sandwich is worthy of becoming a new holiday tradition.

8 Cooking Tips to Make the Perfect Mashed Potatoes Every Time

The perfect mashed potatoes should be creamy, fluffy, decadently buttery and so good it requires little to no gravy if made right. Why then have we grumbled over gluey, lumpy and sloppy interpretations of what is a simple staple on every holiday menu? You need only follow 8 incredibly easy tips for the lightest and most sublime mashed potatoes. This spuds for you.

1. Mix it Up

We like Yukon gold potatoes for their buttery texture and golden hue, and Russet potatoes for their starchy, dry quality, making for a lighter mash. Choose one or mix the two for the best of both worlds.

2. Size Matters

Peel and cut the potatoes the same size and add to a large pot of cold water. Both measures will ensure even cooking to prevent the outer layer from breaking down, avoiding lumps.

3. Seasoning is Everything

Add enough kosher salt or sea salt to boiling water until salty to the tongue, about 1 Tbsp salt to 6 cups water. Two cloves of garlic will flavour the cooking liquid and the potatoes when you mash together.

4. Shake the Pot

Drain the potatoes and return to the pot. Set over medium heat, shaking the pot, uncovered until all moisture has evaporated, about 1 minute.

5. Hot Liquid Equals Smooth Mash

Heat butter and cream or milk in a saucepan until steaming, and keep warm. A hot mixture is easily and quickly absorbed into the mashed potatoes. Starch requires full-fat dairy for a creamy texture, so don’t skimp out during the holiday.

6. A Ricer is Nicer

A ricer or food mill is a professional cook’s tool to push the spuds through small holes to get that restaurant-quality texture every time.

7. Fresh is Best

Reheated mashed potatoes are never as good as freshly made. To prep ahead: peel, cut and soak your potatoes in cold water, and combine the butter and cream or milk in a saucepan, covered. Stir in the seasoned cream mixture into the potatoes and taste for seasoning. You may need to sprinkle more salt, and remember, reserve any remaining cream mixture, as the potatoes will continue to absorb the liquid.

8. Dress for Success

Perfect in its natural state, don’t forgo a simple garnish like a square of butter, and or chopped chives, green onions or parsley. You can also stir in a spoonful of sour cream for a tangy finish.

Classic Creamy Mashed Potatoes Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 to 10

Ingredients:

1.5 kg russet and Yukon gold potatoes, peeled and cut in large chunks
3 cloves garlic, smashed
¾ cup 35% cream
¼ cup milk
½ cup butter
1 ½ tsp salt
½ tsp pepper
3 green onions, chopped (optional)
2 Tbsp butter (optional)

Directions:

1. Fill a large pot of cold salted water; add potatoes and garlic. Bring to boil over medium-high heat and cook until potatoes are falling apart, about 15 minutes.
2. Drain potato mixture and return to pot over medium heat; shake pot, uncovered until potatoes are dry, about 1 minute. Transfer to bowl.
3. Using a ricer or food mill, press potatoes and garlic through ricer back into pot.

4. Heat cream, milk, butter, salt and pepper in saucepan over medium heat until butter is melted, and mixture is hot. Stir into potato mixture and taste for seasoning, adding more salt and pepper if needed.
5. Transfer to serving dish and top with butter and green onions (if using).

See here for the ultimate guide to turkey cooking times, a reliable Thanksgiving checklist to stay ahead of the stress, and the best make-ahead baked stuffing.

This Cheesy, Comforting Butternut Squash Tartiflette is a Cold-Weather Must

Tartiflette is a dish from the Savoie region of France, popular in the Alps because it’s so hearty. A rich and comforting layered dish featuring potatoes, onions, lardons (bacon) and, traditionally, Reblochon cheese. Here, we’ve substituted butternut squash for some of the potatoes, making for a slightly sweeter bake that works well with the strong cheese. If you can’t find Reblochon, swap for any soft cheese with a washed rind (think Brie, Époisses or Cru du Champlain).

Pair the decadent dish with a simple green salad, or, if serving as a side, sprinkle a little chopped parsley on top – it’s not traditional, but it adds a hit of freshness (and colour!).

Comforting Butternut Squash Tartiflette

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serves: 8

Ingredients:

2 Tbsp olive oil
1/2 lb (227g) Yukon Gold potatoes, peeled and chopped into 1-inch (2cm) cubes
1/2 small butternut squash (approx. 3/4 lb/ 350g), peeled and chopped into 1-inch (2cm) cubes
8 slices bacon (approx. 7oz/ 200g), roughly chopped in small cubes
1 large onion (approx. 7oz/ 200g)
2 large cloves garlic, minced
14oz (400g) Reblochon cheese (or alternative variety)
Salt and pepper, to season
Curly parsley, for garnish

Directions:

1. Pre-heat oven to 400˚F.
2. Heat the oil over medium heat in a large skillet (big enough to hold all your potatoes and squash cubes). Shallow fry the potato and squash cubes until they start to colour, stirring occasionally (watch the squash, it will caramelize faster than the potatoes). This will take around 5-7 minutes.
3. Remove the potatoes and squash from the skillet and drain on paper towels.
4. Add the bacon to the skillet and fry until it’s just starting to colour (approx. 3-5 minutes, depending on how small you’ve cut the bacon). You want it fully cooked but not crispy. Remove the bacon from the skillet and drain on paper towels.

5. Add the onions and garlic to the skillet and cook, stirring occasionally, for about 5 minutes, until the onions are translucent. Remove the onions from the pan and drain on a paper towel.
6. Cut the Reblochon in half horizontally and cut one half into small strips. Cut the other half into small cubes.

6. In an oven-proof dish large enough to hold all the ingredients, layer half the onions, garlic and bacon.

7. Top with half the squash mixture and dot with some of the cheese cubes.
8. Repeat the process, layering the rest of the onions, then bacon, then the squash mixture.

9. Top with the strips of cheese, alternating the rind facing in and out with each strip. The cheese will not cover the top of the dish entirely (you will have some gaps and be able to see the squash and potatoes underneath).

10. Bake for 25 minutes at 400˚F, then turn the broiler on high and broil for approx. 5 minutes or until the cheese is bubbling and golden.
11. Remove from the oven and allow to cool slightly before serving. Garnish with the parsley. Bon appetit!

For more cheesy, melt-in-your-mouth recipes that’ll warm your insides, try these 18 classic french dishes that are the definition of comfort food.

Your 3 Favourite Comfort Foods in Stuffed Baked Potato Form

Craving comfort food, but not sure what to make? Don’t worry, we’ve got you covered. We took some of your favourite go to’s (think: homemade nachos and juicy burgers) and wrapped them in a warm, fluffy potato blanket. So skip the drive-thru and make our cheeseburger-stuffed potatoes. Or if you’re looking to spice things up further, whip up a batch of Tex-Mex inspired baked spuds. If neither of those are your jam, our Swedish meatball-stuffed version promises to keep you warm on a cold winter’s night.

1. Cheeseburger-Stuffed Baked Potato

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4

Ingredients:
4 russet potatoes
1 Tbsp + 1 tsp vegetable oil, divided
1 ½  tsp kosher salt, divided
⅓ cup mayonnaise
¼ cup ketchup
½ cup shredded iceberg lettuce, divided
½ cup chopped dill pickles, divided
1 Tbsp pickle brine
454 g lean ground beef
½ cup mild cheddar cheese, grated
½ cup diced tomatoes
¼ cup finely chopped white onion

Directions:
1. Preheat oven to 450°F. Line a baking sheet with foil.
2. Scrub potatoes, then pat dry. Prick several times with a fork.
3. Transfer to prepared baking sheet and rub with 1 Tbsp oil, then sprinkle with 1 tsp salt. Bake, in centre of oven, until potatoes are tender and skin is crisp, 50 minutes to 1 hour.
4. Meanwhile, stir together mayonnaise, ketchup, 2 Tbsp lettuce, 2 Tbsp pickles and pickle brine in a small bowl. Set aside.
5. Heat a large non-stick skillet over medium-high. When pan is hot, add remaining 1 tsp oil, then crumble in beef. Season with remaining 1/2 tsp salt and pepper. Cook, breaking up with a wooden spoon, until golden-brown and cooked through, about 5 minutes.
6. To assemble, slice potatoes down the centre. Divide beef between potatoes, then sprinkle with cheese. Broil, in centre of oven until cheese is melted, about 1 minute. Remove from oven, then top with sauce. Garnish with tomatoes, onion and remaining lettuce and pickles.

2. Nacho-Inspired Tex-Mex Stuffed Potato

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 5 minutes
Servings: 4

Ingredients:
4 russet potatoes
2 Tbsp vegetable oil, divided
1 tsp + ½ tsp kosher salt, divided
½ cup black beans
½ cup corn niblets, thawed
1 small jalapeño peppers, finely chopped
¼ cup roughly chopped cilantro
1 Tbsp lime juice
½ tsp lime zest
2 Tbsp butter
2 Tbsp all-purpose flour
1 cup whole milk
1 cup mild cheddar cheese, grated
½ tsp chili powder
½ cup salsa

Read More: 5 Recipes That Will Make Your Nacho Dinner Dreams Come True

Directions:
1. Preheat oven to 450°F. Line a baking sheet with foil.
2. Scrub potatoes, then pat dry. Prick several times with a fork.
3. Transfer to prepared baking sheet and rub with 1 Tbsp oil, then sprinkle with 1 tsp salt. Bake, in centre of oven, until potatoes are tender and skin is crisp, 50 minutes to 1 hour.
4. Meanwhile, stir together beans, corn, jalapeno, cilantro, lime juice, zest and remaining 1 Tbsp oil in a medium bowl. Season with 1/2 tsp salt. Set aside.
5. Heat a small pot over medium heat. Melt butter, then add flour. Cook, stirring constantly, until a thick paste forms, about 1 minute. Slowly whisk in milk. Cook, whisking often, until sauce thickens, 4 to 5 minutes. Remove from heat and let cool slightly, 2 to 3 minutes. Whisk in cheese and chili powder.
6. To assemble, slice potatoes down the centre. Top with salsa, then bean-mixture. Drizzle over cheese sauce.

Swedish Meatball-Stuffed Baked Potato

Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 25 minutes
Servings: 4

Ingredients:
4 russet potatoes
1 Tbsp + vegetable oil, divided
1 tsp + kosher salt, divided
454 g lean ground beef
1 egg, lightly beaten
⅓ cup panko crumbs
¼ cup grated white onion
1 Tbsp + 1 tsp Worcestershire sauce, divided
½ tsp ground allspice
¼ tsp ground nutmeg
¾ cup no salt added beef broth
¾ cup whipping cream
1 Tbsp soy sauce
1.5 tsp Dijon mustard
¼ cup lingonberry jam (optional)
¼ cup roughly chopped parsley

Read More: How to Make Everyone’s Favourite Swedish Meatballs At Home

Directions:
1. Preheat oven to 450°F. Line a baking sheet with foil.
2. Scrub potatoes, then pat dry. Prick several times with a fork.
3. Transfer to prepared baking sheet and rub with 1 Tbsp oil, then sprinkle with 1 tsp salt. Bake, in centre of oven, until potatoes are tender and skin is crisp, 50 minutes to 1 hour.
4. Meanwhile, combine beef, egg, panko, onion, 1 tsp Worcestershire, allspice and nutmeg in a large bowl. Roll into 1-inch balls, you should have about 52.
5. Heat a large, non-stick pan over medium-high. When pan is hot, add 1 tsp oil, then meatballs. Cook, stirring often, until meatballs are golden-brown and cooked through, about 5 minutes. Transfer to a plate.
6. Drain fat from pan, then return to heat. Add beef stock, cream, soy sauce, Dijon and remaining 1 Tbsp Worcestershire. Cook, stirring occasionally, until sauce has reduced by half, 6 to 7 minutes. Return meatballs to pan, stirring to coat.
7. To assemble, slice potatoes down the centre. Divide jam, if using, between potatoes, then top with meatballs. Garnish with remaining sauce and parsley.

Craving more comforting spud recipes for any day of the year? Check out these 100+ Perfect Potato Recipes

The Delicious Difference Between Potatoes Au Gratin and Dauphinoise

There’s something irresistible about a dish of creamy, bubbly potatoes. And while we enjoy scalloped potatoes as much as the next carb-lover, we can’t help but wonder if the mouthwatering layers of taters au gratin are really just dauphinoise potatoes in disguise. Gratin potatoes – Dauphinoise potatoes, they’re the same thing, right? Wrong.

ultimate-potatoes-gratinGet the recipe for Tyler Florence’s Ultimate Potatoes au Gratin

Gratin is a French word that means the crust that forms on top of a dish when you brown it in the oven or under the broiler. The term originally comes from the French word “gratter” (to scrape) which refers to the need to scrape the crunchy bits of cooked food off the bottom of a dish so as not to waste it. In the case of a potato dish, the crunchy topping is usually from breadcrumbs or cheese and nowadays, “au gratin” is often used to refer to a dish topped and broiled until crunchy. Potatoes au gratin are slices of pre-cooked (usually boiled) potato cooked in cream and topped with cheese which makes the gratin.

Gratin Dauphinoise, on the other hand, is a dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream. Dauphinoise traditionally does not contain any cheese. The starches in the potato mix with the cream to thicken the creamy sauce which contrasts with the crispy topping that comes from finishing the dish in a hot oven or a broiler.

Whichever way you cook your crunchy-topped potatoes, with cheese or without, it’s the perfect dish to ease into the cooler weather – the side dish that goes with absolutely everything! Here are a few different variations on creamy and/ or cheesy potatoes that will see you through the winter!

Nancy-Cheesy-Potato-GratinGet the recipe for Cheesy Potato Gratin

Bertinelli-Root-Vegetable-GratinGet the recipe for Valerie’s Root Vegetable Gratin

Squash-and-Potato-GratinGet the recipe for Spaghetti Squash and Cheesy Potato au Gratin

Looking for more tasty sides? Try more of our Perfect Potato Side Dishes.

Here’s How Long You Can Eat Your Thanksgiving Leftovers

Once you’ve enjoyed a couple days of hot turkey sandwiches, and maybe made some turkey soup,  how long can you keep eating those Thanksgiving leftovers before it is time to toss? Here’s your ultimate guide for how long you can keep Thanksgiving leftovers like potatoes, turkey, stuffing, how to store them properly and how to know if they’ve gone bad.

lemon-sage-butter-roasted-turkey_888embed

How Long Leftover Turkey Lasts

Leftover turkey needs to be stored in the fridge within two hours of cooking in order to minimize the chance of bacteria growth. The meat should be cut and deboned from the bird before being placed into shallow storage containers and cooled completely in the fridge. Once it’s cool, seal tightly and store in the refrigerator for two to four days. If you’re not sure if leftover turkey is safe to eat, check for a rotten egg smell or a slimy texture. If you notice either of these things, discard the meat immediately.

How Long You Can Keep Leftover Mashed Potatoes

Mashed potatoes should easily last three to five days in the fridge if stored correctly and within two hours of cooking. This means ensuring there isn’t any moisture buildup under the lid that could encourage the growth of bacteria. If your leftover mashed potatoes have an off smell or appearance, throw them out without tasting. Cooked potatoes can be frozen in an airtight container for up to one year.

Oven Baked Stuffing

How to Store Leftover Stuffing

Because stuffing is moist and slow to heat up and cool down, it provides an ideal place for bacteria to grow and is best consumed within two days of cooking. If you want to enjoy stuffing long after the main event, you can easily freeze it for up to four months and reheat when you’d like a festive side of comfort food.

How Long  You Can Keep Leftover Gravy

Gravy has a short shelf life at just three to four days, but like stuffing, it can be frozen for up to four to six months for increased enjoyment. In order to maintain food safety, gravy should be brought to a rolling boil before serving in order to properly kill any bacteria that may have started growing.

How Long You Can Keep Leftover Sweet Potatoes in the Fridge

Just like regular potatoes, leftover sweet potatoes are safe to eat for three to five days after your Thanksgiving meal, whether they’ve been baked, boiled, or cooked in a casserole. Again, refrigerate within two hours of cooking, and store your cooked sweet potatoes in shallow airtight containers or resealable plastic bags. They can also be frozen for up to a year, just be sure to sprinkle them first with a small amount of lemon juice in order to prevent discolouration. If they smell strange or are discoloured (some browning is fine and is just the result of oxidation) you’re best off tossing them.

How Long You Can Keep Leftover Cranberry Sauce

Homemade cranberry sauce should keep in the refrigerator for anywhere from 10-14 days, so long as it’s stored in a covered glass or plastic container. You can also pour the sauce into freezer-safe bags and freeze for use later in the year. If you’re using canned sauce and open the can only to discover brown or black bits inside, do not eat the sauce. If your homemade cranberry sauce has an off smell, flavour, or appearance, or you see any mould on top, toss it.

Blue-Ribbon-Apple-Pie-slice

How to Store Leftover Apple Pie

Pie made with fresh fruit, such as apples, usually only lasts a day or two in the fridge, so it’s best to gobble up any leftovers (or share with friends and family) as soon as you can. Un-cut apple pies can stay on the counter for about two days, so you should be good to make dessert ahead of time. You can tell your leftover apple pie has gone bad if the crust is soggy, which is a sign that it’s absorbed the moisture released by the fruit, or if it’s discoloured in any way.

How to Freeze Leftover Pumpkin Pie

Pumpkin pie is generally safe for two to four days in the fridge, and should be covered loosely with aluminium foil or plastic wrap. Leftover pumpkin pie can last for about six to eight months in the freezer if stored properly. Store bought pies will keep for longer on the counter than homemade versions. Because pumpkin pie is an egg-based dessert, it is best eaten within an hour of cooking or being removed from the fridge, and can cause serious health issues if eaten after being left out for too long.

Have lots of leftovers? Try these great recipes for leftover turkey.

Super Crispy Salt and Vinegar Potatoes

When I was a kid, I used to eat salt and vinegar chips until my tongue hurt — and that salty, acidic crunch is still just as addictive in my adult life.

If you’re just as keen on this indulgent snack, you can satisfy that craving for tangy, salty chips in the form of roasted potatoes! And the best part is that they can be served as a part of your breakfast, lunch or dinner.

888_salt-and-vinegar-potatoes2

Prep Time: 10 minutes
Total Time: 45 minutes
Serves: 4-6

Ingredients:
1/4 cup vinegar, plus 2 Tbsp
1 Tbsp salt
2 lbs baby potatoes, such as Yukon gold or red skin
2 Tbsp butter, melted
1 Tbsp olive oil
1 tsp sea salt
Pepper, to taste

888_salt-and-vinegar-potatoes

Directions:
1. Preheat oven to 425°F. In a large sauce pan, combine vinegar, salt and potatoes. Add water just until potatoes are covered. Heat sauce pan on high until mixture reaches a boil, reduce to a simmer and continue to cook until potatoes are fork tender, about 10 minutes.
2. Drain liquid. Cut potatoes in half and place on a rimmed baking sheet. Combine butter and olive oil and pour mixture over potatoes, shaking the baking sheet to coat potatoes.
3. Bake in preheated oven until golden brown and crispy, about 30 minutes, shaking the pan every 10 minutes.
4. Remove from oven and immediately drizzle remaining 2 Tbsp of vinegar over potatoes. Garnish with sea salt and season with fresh ground pepper.

Want more tasty tater recipes? Check out these 10 ways Canadians are eating potatoes.

Tartiflette

A Hearty French Dish to Comfort You This Winter

By Corinna Horton

The chef in my life, Benoit Gelinotte, is Burgundy born. Raised in Renève France, a small village just south of Dijon, he possesses an almost encyclopedic knowledge of French cuisine. As a child he shunned family vacations and long, hot days of sitting in the backseat of the family car en route to the French Riviera for the certainty of being well fed in his grandmother’s kitchen. A chef herself, she proved time and again that even the humblest of ingredients; handled with a measure of respect and solid technique, can be made into the mightiest of meals.

On occasion, when he pines for an authentic taste of home, he takes to the kitchen and makes this incredible dish out of a couple of potatoes, an onion, a chunk of bacon, a sizeable amount of cream and a piece of pungent, soft cheese. The result is classic simplicity, in its purest form.

Tartiflette, Courtesy of Corinna Horton, foodgypsy.ca, Aylmer, QC

Tartiflette

Prep time: 20 minutes
Cook time: 45 minutes
Yield: 6-8 servings

Ingredients
2 1/2 pounds (1 kg) new potatoes
1/2 pound (225 g) thick-cut, smoked bacon
1 large yellow onion, thinly sliced
2 cups (475 mL) heavy cream
1 lb (450g) Reblochon-style cheese
salt and pepper to taste

Directions
1. Wash and scrub potatoes well. Slice 1/4 inch slices and rinse in cold water. In a medium sized pot, cover with cold, salted water and boil until just tender (10-12 minutes). Drain, rinse in cold water and set aside. (If using late harvest potatoes peel first.)
2. While potatoes cook, slice bacon in two inch pieces, sauté over medium-high heat until tender.
3. Pour off excess fat, leaving about a tbsp. Add chopped onion to sweat with the bacon until transparent. 4. Taste. Season with salt and pepper and remove from heat to cool.
5. Pre-heat oven to 350°F (175°C).
6. When potatoes are cool enough to handle place a layer in the bottom of a large ovenproof pan and season with salt and pepper.
7. Take remaining potatoes and toss with bacon and onion. Season as needed and add to the top of the potato layer.
8. Add cream until potato mixture is almost covered.
9. Cut cheese into 1-inch chunks and place on top before sliding pan into the oven. Bake until tender, with a crispy, browned top (about 45 minutes).
10. Check with tip of a knife. Be sure potatoes are tender, but not mushy. Remove and rest 10 minutes.

Food Gypsy
Corinna Horton Pro Cook. Amateur Mom. Passionate Wino. Gypsy.
Recipe testing, blogging about food, wine and the art of living well from her home kitchen just outside Ottawa; Corinna (Cori) Horton trained at Le Cordon Bleu, spent five years as the owner of Nova Scotia’s Dragonfly Inn, and is currently at work on her second book.

5 Ways to Jazz Up Basic Potato Soup

At its simplest, potato soup is pretty humdrum — but the neutral flavour of potatoes means a big basic batch is soup-er easy to jazz-up.

Here’s how you can take a big batch of potato soup and turn it into a 5 tasty dishes. Bonus: potato soup freezes impeccably well, too!

basic-potato-soup

Basic Potato Soup Recipe

Total Time: 30 minutes
Serves: 6

Ingredients:
1 tsp canola oil
1 yellow onion (diced)
1 Tbsp unsalted butter
6 red potatoes (peeled and 1” cubed)
4 cups water
4 cups vegetable broth
2/3 cup heavy cream (or cashew milk)
Salt and pepper (to taste)

Directions:
1. Heat oil in a large pot on medium-high heat. Add onion and cook until softened, about 6 to 8 minutes.
2. Next, add butter to the pot and continue to cook, stirring regularly until onions begin to turn golden, about 10 minutes.
3. Add diced potatoes, water and broth, and bring to a boil. Reduce to medium heat and let simmer until potatoes are fork tender, about 10 to 12 minutes.
4. Remove from heat and let contents of pot cool slightly.
5. Transfer to a blender or use an immersion blender to puree soup until smooth. Stir in the cream and season to taste.

5 Ways to Spice up a Basic Potato Soup:

Loaded Baked Potato
Stir in chopped (cooked) bacon, sliced green onions and shredded cheddar. Once ingredients are warmed through and cheese is melted, pour into bowls and top with a dollop of sour cream and a sprinkle with more cheese.

Pesto Chicken
Bring soup to a simmer and add 2 Tbsp. of good quality pesto (or make your own), leftover roast chicken meat and some white wine or lemon juice. Stir and let cook for 5 minutes. Top with fresh basil and grated Parmesan.

Bangers and Mash
Thinly slice 2 cooked sausages (head to a local butcher for something top notch), toss into a pan along with 1 tsp of Worcestershire sauce, 2 cups of frozen peas and thinly sliced yellow onion. Let cook on medium heat for about 10 minutes. Portion soup into bowls, and top with onion, pea and sausage mixture.

Thai Curry Vegetable
Add about 1 Tbsp of red Thai curry paste (less if you can’t handle heat), a few splashes of fish sauce, rice wine vinegar and chopped vegetables (like Chinese broccoli, carrots and cauliflower) to the soup. Once the vegetables are cooked, season to taste with salt and pepper, and serve.

Blue Cheese and Pear
This may be for slightly more adventurous palates, but trust me on this one! Crumble your favourite blue cheese into the pot of potato soup along with some diced pear and a 1/4 cup of port. Stir until cheese has incorporated into soup. Ladle into bowls and drizzle with honey before serving.

Thicken cream based soups, like this seafood chowder.

Thicken cream based soups, like this seafood chowder.

Other Ways to Use it:

Thicken any Cream-Based Soup
Traditionally, soups are thickened with a roux — a combination of butter and flour — but since so many people have gluten sensitivities these days, adding a few cups of simple, starchy potato soup will thicken things up in no time.

In Pot Pie Fillings
Similar to above, fillings for most pot pies call for flour to help hold all of the ingredients together. Pour enough potato soup over top of filling ingredients, and stir until evenly coated.

Thanksgiving Sides Pairing

10 Perfect Pairings for Your Thanksgiving Turkey

Thanksgiving dinner is about more than just the turkey — we also come to expect to see the table creaking under the weight of all manner of delicious side dishes paired with the juicy roast bird. From old standbys such as creamy garlic mashed potatoes and cranberry sauce to new favourites like roasted, caramelized Brussels sprouts, check out these 10 awesome ideas to pair with your turkey on Thanksgiving day.

Thanksgiving recipe Alton Brown green beans casserole

1. Alton Brown’s Best-Ever Green Bean Casserole
Few vegetables pair so perfectly with turkey as green beans, and Alton Brown’s casserole is a universe away from your typical green beans. This kicked-up casserole adds mushrooms, onion and garlic, all nestled beneath a crunchy crust of panko breadcrumbs.

Get the recipe for Alton Brown’s Best Ever Green Bean Casserole.

2. Guy Fieri’s Twice-Baked Sweet Potatoes
Sweet potatoes are practically a given at any Thanksgiving dinner, and there are seemingly endless variations on how to prepare this tasty tuber. Rather than simply baking or mashing, Guy Fieri serves up this twice-baked recipe that adds extra texture thanks to chopped pecans, all topped with a brown sugar, nutmeg and cinnamon crust.

Get the recipe for Guy Fieri’s Twice-Baked Sweet Potatoes.

Thanksgiving recipes Bobby Flay_Roasted-Brussel-Sprouts

3. Bobby Flay’s Roasted Brussels Sprouts with Pancetta
Once upon a time, Brussels sprouts were those soggy, boiled-to-mush vegetables that kids would try to hide under their napkins — but no more. Bobby Flay turns that idea on its head with this Thanksgiving-ready side dish of perfectly caramelized and crispy mini cabbages with rich pancetta bacon. Don’t be surprised if this fall side becomes your family’s favourite new Thanksgiving side dish.

Get the recipe for Bobby Flay’s Roasted Brussels Sprouts with Pancetta.

4. Lynn Crawford’s Cheddar Cheese Biscuits
Instead of the same old dinner rolls, kick your Thanksgiving dinner into overdrive with Lynn Crawford’s easy-to-make biscuits, delectably infused with the taste of sharp cheddar cheese.

Get the recipe for Lynn Crawford’s Cheddar Cheese Biscuits.

Thanksgiving Ree Drummond cranberry sauce recipe

5. Ree Drummond’s Cranberry Sauce
Thanksgiving turkey without cranberry sauce is like a ski vacation without snow, and Pioneer Woman host, Ree Drummond offers her own creative take on this time-honoured sauce. With orange juice and maple syrup adding extra sweetness and some grated orange rind for extra zest.

Get the recipe for Ree Drummond’s Cranberry Sauce.

6. Ricardo’s Roasted Root Vegetables
No Thanksgiving table should be without a healthy serving of colourful, roasted root vegetables. Ricardo serves up a simply prepared but undeniably delicious combo of potatoes, parsnips, celeriac, carrots, turnips and onions, roasted together to mouth-watering perfection.

Get the recipe for Ricardo’s Roasted Root Vegetables.

Sausage and Herb Stuffing; Ina Garten

7. Ina Garten’s Sausage and Herb Stuffing
Stuffing is a Thanksgiving dinner favourite and everyone seems to have their own unique tried-and-true recipe. It’s pretty much a given that the Barefoot Contessa would have a killer stuffing recipe up her sleeve. If you’re looking to try out a new recipe to pair with your turkey this year, look no further than this savoury sweet stuffing by Ina Garten featuring diced apples and spicy Italian sausage.

Get the recipe for Ina Garten’s Sausage and Herb Stuffing.

8. Alton Brown’s Creamy Garlic Mashed Potatoes
Simple but delicious, Alton Brown’s recipe for mashed potatoes adds half-and-half cream, sautéed garlic and some grated Parmesan for a savoury side dish that will pair perfectly with any turkey. But be forewarned: don’t be surprised if guests come back for a second helping of these fluffy, flavourful spuds, so you’ll want to make plenty!

Get the recipe for Alton Brown’s Creamy Garlic Mashed Potatoes.

Thanksgiving-Tyler-Florence-gravy

9. Tyler Florence’s Roasted Turkey Gravy
Nothing on the Thanksgiving table pairs more perfectly with everything than gravy. Whether it’s mashed potatoes, stuffing or turkey, a classic gravy is a tasty addition to dress up any dish. Tyler Florence’s drool-worthy sage- and thyme-flavoured gravy recipe will produce about three cups of aromatic sauce for your lip-smacking pleasure.

Get the recipe for Tyler Florence’s Roasted Turkey Gravy.

10. Ree Drummond’s Mushroom Pilaf
In addition to recipes that offer new spins on old favourites, this filling side dish by Ree Drummond is bursting with the rich, savoury flavour of shitake mushrooms.

Get the recipe for Ree Drummond’s Mushroom Pilaf.

Looking for some main-spiration? Look no further than Our Best Thanksgiving Turkey Recipes.

The Best Latke Recipes for a Happy Hanukkah

There are so many reasons to love the humble potato; french fries, hash browns, tater tots… The list goes on. But there are only eight days to celebrate the tasty spud, so we’re fixin’ to fry.

The Jewish holiday of Hanukkah commemorates the miracle of oil (another fabulous ingredient worth saluting!), fueling a long-lasting flame in the Second Temple with a fry-fest of potato latkes. Gather the family, fire up the skillet and get clicking through our favourite ways to serve up this Hanukkah classic.

888_classic-potato-latkes

Just Like Bubby Used to Make
Potatoes and onions are bound together by flour and eggs then fried to golden perfection. While it may seem straightforward, there are two distinct types for patty prep: a rosti-style grated latke or smooth, creamy mashed potato pancakes. To keep the peace, we’ve got recipes for both, along with an oven-baked option for the traditionally flavoured holiday treat.

New Spins on an Old Favourite
Give your Bubby’s recipe a fresh approach — fresh produce, that is. Supplement (or even replace) the potatoes in your latke mixture with seasonal root vegetables like carrots, squash and parsnips. Up the nutrition factor of this holiday staple by swapping white flour for fibrous ingredients such as bran flakes or white potatoes, with richly coloured veg like zucchini. Click through these surprising options for your holiday get-together:

CreamyMashedPotatoes

The Creamiest Mashed Potatoes for a Holiday Dinner

By Ashley Fehr

Is there a person on Earth who doesn’t like mashed potatoes? To me, they’re the perfect holiday dish.

When I reach back in my memory, I can’t think of a single Easter, Christmas or Thanksgiving that didn’t have mashed potatoes on the menu. They are the epitome of comfort food, and they go with anything.

A steaming bowl of mashed potatoes brings back memories of being in Mom’s kitchen, with the whole family gathered round the table. And, yes, since being in Manitoba means we could very well be under snow at Easter, Christmas and Thanksgiving, a warm, hearty meal with family is one of the best remedies for the winter blues.

But even though we’re all yearning for a holiday feast, we’re not always willing to give up time together to spend hours slaving over every aspect of a meal that will most certainly be devoured in minutes. These potatoes come together quickly, with help from a secret ingredient, to keep you from having to hide out in the kitchen all day. They are rich, creamy and the perfect accompaniment to any holiday meal.

Ultra Creamy Mashed Potatoes, Courtesy of Ashley Fehr, thereciperebel.com, Portage la Prairie, Man.

These rich mashed potatoes will make a decadent side dish for your holiday dinner.

CreamyMashedPotatoes

Prep time: 10 min
Cook time: 15 mins
Yield: 6 servings

Ingredients
5 russet potatoes (about 10 cups/2.50 L chopped)
1 can (10 oz/284 mL) condensed cheddar cheese soup
¾ cup (175 mL) heavy cream or whipping cream
2 tbsp (30 mL) butter
black pepper, to taste
2 tbsp (30 mL) chopped chives (optional)

Directions
1. Cook potatoes in a large saucepan of salted, boiling water for 10 to 15 minutes or until fork tender. Drain well. Set aside for 10 minutes to cool slightly. Mash to desired consistency.
2. In pan over medium heat, combine soup and whipping cream. Cook, stirring, for 3 to 4 minutes, or until simmering. Fold in mashed potatoes. Stir in butter and pepper. Garnish with chives if desired.

The Recipe RebelAshley Fehr creates and shares easy, family-friendly recipes, homemade breads and decadent desserts on her blog The Recipe Rebel. She loves to put a creative, new twist on old favourites.

How to Make Crispy Baked Patatas Bravas

When you go to a bar, it’s more than likely that you’ll order a basket of fries. In Spain, you’ll order patatas bravas: traditional tapas fair in Spanish bars, fried pieces of potato are drizzled with aioli or a spicy tomato sauce. Soft and creamy on the inside with a fried, golden brown exterior, they almost resemble your neighborhood diner’s home fries.

This method for “frying” the potatoes is easy and painless, uses less than 1/3 cup of oil, and they still come out deliciously crispy. Pre-heating the oiled sheet pan in the oven helps build that crispy edge on the cut-side of the potatoes, while quickly boiling them beforehand will give you that soft and creamy interior, without drying them out in the oven.

A dish like patatas bravas is nothing without a delicious sauce: a creamy aioli is perfect, and I’ve made two variations here garlic cilantro and spicy curry. Aioli is much easier to make than you think; all you need is a bowl and a whisk, and you’re all set for your next dinner party!

Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 4-6 appetizers

Patatas_Bravas_Aioli-5

Ingredients:

For the Patatas Bravas
680 g (1 ½ lb) fingerling potatoes
¼ cup plus 1 Tbsp olive oil
¼ tsp salt

2 Tbsp chopped chives

For the Garlic Cilantro Aioli
1 fresh egg yolk
2 cloves garlic, very finely minced
1 Tbsp fresh lemon juice
¼ tsp salt
½ cup olive oil
¼ cup finely chopped cilantro

For the Curry Aioli
1 fresh egg yolk
1 clove garlic, very finely minced
1 Tbsp fresh lemon juice
¼ tsp salt
¼ cup olive oil
¼ cup grape seed oil or other neutral oil
½ tsp curry powder
Paprika for garnish

Directions:

For the Patatas Bravas

1. Pre-heat the oven to 400˚F.

2. Place the fingerling potatoes in a pot, cover with water and bring to a boil over high heat.

3. Boil for 4-5 minutes until the potatoes have slightly softened. Drain and allow to cool.

4. Prepare a sheet pan (or baking sheet with rim) by spreading ¼ cup of olive oil over it and spreading it to the edges.

5. Pre-heat the pan in the oven for 10-12 minutes until hot.

6. While the pan pre-heats, slice the potatoes in half lengthwise and toss with 1 Tbsp olive oil and salt.

7. Carefully, take the pan out of the oven and place the potatoes cut side down in the oil. The potatoes should sizzle.

Patatas_Bravas_Aioli-1

8. Return the pan to the oven and roast for 30-35 minutes until the potatoes are cooked through and golden brown around the edges. Don’t move the potatoes around during the roasting process! This will ensure they really develop a nice crust on that cut side.

9. Before serving, toss with the chopped chives.

Patatas_Bravas_Aioli-7

For the Cilantro Garlic Aioli

1. Place the egg yolk, garlic, lemon juice and salt in a medium to large bowl and whisk until combined.

Patatas_Bravas_Aioli-2

2. While whisking, slowly drizzle in the olive oil. Whisk hard! It will emulsify.

Patatas_Bravas_Aioli-3

3. Add in the chopped cilantro and whisk to combine. Taste and adjust seasoning.

Patatas_Bravas_Aioli-4

For the Curry Aioli

1. Place the egg yolk, garlic, lemon juice and salt in a medium to large bowl and whisk until combined.

2. While whisking, slowly drizzle in the olive oil and then the grape seed oil. Whisk hard! It will emulsify.

3. Add in the curry powder and whisk to combine. Taste, adjust seasoning, and after plating, garnish with paprika.

Patatas_Bravas_Aioli-6

Skillet Scalloped Potatoes

Some of my fondest memories of the holidays are from when my family would get together for potlucks. All of us would bring our most prized dishes that we had been perfecting for years.

There were cakes, cookies, roasts, dips, you name it, it was there. But no matter how hard everyone worked on create the ultimate crowd-pleasing dish, my grandmother’s scalloped potatoes always seemed to blow everyone away. They were so gooey, warm and packed with so much flavour. To me, this was the perfect side dish for any holiday meal or special occasion.

888_skillet-scalloped-potatoes

Ingredients:
6 medium Yukon Gold potatoes, peeled and thinly sliced
4 Tbsp unsalted butter
3 Tbsp all purpose flour
2 1/2 cups milk
2 cups shredded Gruyère cheese
Salt and pepper

Directions:
1. Preheat oven to 400ºF.
2. Heat an 8 to 9-inch oven safe skillet over medium heat. Add 3 Tbsp of butter and reduce heat to low. Cook until melted and frothy. 3. Add flour and whisk until lightly browned and raw taste is cooked about, about 30 seconds. Season with salt and pepper. Whisk in milk until smooth.
3. Remove skillet from heat and pour milk mixture into a bowl or large measuring cup.
4. In a separate bowl, toss sliced potatoes with salt and pepper. Arrange potato slices in the skillet so that they slightly overlap.
5. Using 1 ½ cups of the cheese, sprinkle between every second layer of potato. Pour milk mixture back into the skillet to coat potatoes.
6. Top potatoes with remaining ½ cup cheese. Dot the cheese with the remaining Tbsp of butter. Season with pepper.
7. Cover with foil and bake for 60 minutes. Remove foil and bake or broil for 5-10 minutes until top is golden and bubbly.
8. Remove from oven and let stand for 10 minutes before serving.

Smashed Potatoes with Roasted Garlic Cashew Butter

If you’ve been serving regular ol’ mashed potatoes every Thanksgiving for the past decade, we think it’s time you kicked things up a notch with smashed fingerling potatoes! Paired perfectly with fresh thyme and a dollop of our creamy roasted garlic cashew butter, wow your family and friends with this tasty new side dish.

Prep Time: 10 minutes
Cook Time: 55 minutes
Serves: 6

888_smahed-potatoes

Ingredients:

Roasted Garlic Cashew Butter:
¾ cup raw whole cashews (soaked for 3 hours)
1 garlic bulb (roasted with 1 tsp olive oil + pinch sea salt)
¼ cup water
1 Tbsp coconut oil
¼ tsp sea salt

Smashed Potatoes:
6-7 cups fingerling potatoes (approximately 30)
1 Tbsp + 2 tsp olive oil
1 tsp fresh thyme + extra sprigs for garnish
¼ tsp sea salt
¼ tsp ground pepper

888_smahed-potatoes-2

Directions:
1. To roast the garlic bulb, pre-heat oven to 450°F. Trim about a ¼” off the top of the bulb to expose the cloves. Drizzle with 1 tsp olive oil and a pinch of sea salt. Bake for 20-25 minutes until roasted and soft on the inside.
2. Rinse and drain soaked cashews. Add to a high-powered blender with roasted cloves of garlic, water, coconut oil and sea salt. Blend until very smooth and refrigerate for 2 hours or more.
3. Toss whole fingerling potatoes in 1 Tbsp olive oil, fresh thyme, sea salt and ground pepper. Bake in an oven pre-heated to 450°F for 20 minutes.
4. Smash the whole potatoes with a fork to break open the skin. Drizzle with another 2 tsp olive oil and place whole thyme sprigs on top so they can crisp up as well. Bake again for another 10-12 minutes until crispy.
5. Serve immediately with a dollop roasted garlic cashew butter on each potato.

See more from hot for food on their YouTube channel.

How to Make Creamy Pennsylvania Dutch Mennonite-Potatoes

By Abram Shantz, as told to Jasmine Mangalaseril

Abram Shantz was born in 1933 to an Old Order Mennonite family in Wallenstein, Ont. At 16, Abram left his family and moved to Kitchener, where he got married, raised a family and started a construction company. This retired widower and great-grandfather now lives in Breslau and happily shares the food of his childhood with his friends and family.

I was born during the Depression. My father had many kids: He had 10 with my mother, then after she died, he married again and had three more. We didn’t have a farm, but we had three acres with two little barns and one or two cows for milk, cream and butter, some pigs and a pen with chickens for eggs and meat. And we always had a big garden.

We kids weren’t in the kitchen a lot while the cooking was going on—we were outside playing or outside working—but I most vividly remember the smell of cooking when we came in. Everything had its own aroma. Of course, potatoes don’t give off as much of an aroma as a chicken in the kettle!

In our house, bledley grumbara (“saucer potatoes” in Pennsylvania Dutch), or cream potatoes, was a common Mennonite dish my mother served at the evening meal.

We weren’t tempted to sneak a taste while it was cooking, but the moment that cream was added, and especially when my mother grabbed a big slab of butter, that’s when you really wanted to taste it.

I got my wife to make cream potatoes a few times, but she said that cream costs too much, and they just didn’t turn out when she used skim milk! After she passed away, I did my own cooking and started trying this, trying that. I didn’t have the recipe, but I knew what was supposed to happen, so I had to make it happen.

I use russets, but I think white potatoes would have good flavour, too. Peel the potatoes, then slice them like saucers, as thin as you can comfortably slice them, as you would for scalloped potatoes. The texture isn’t right if you chop them so that some are thick and others are thin. Boil the potatoes in water with a pinch of salt until they fall apart. Drain the water, then pour in enough cream to coat the potatoes and the inside of the pot. Bring to a boil to create the sauce—the potatoes will absorb a lot of the cream, which will stop them from becoming dry. Add a spoonful of butter and more salt, if you want, for flavour.

When I eat cream potatoes, I think back to when I was little, sitting at a big table along with lots of hungry kids. My father is at the end, and then my mother, and then we kids are all around. The potatoes are in a great big bowl served with summer sausage and pickled beets. Always in the middle of the table is a plate with a tall stack of fresh bread. Everyone grabs what they want.

Cream potatoes are so simple to make. It just happens I like them, and I’ve liked them for 80 years.

Do you have a delicious dish to share with the rest of Canada? Submit your recipe for a chance to be featured on Great Canadian Cookbook and Food Network Canada!

The Ultimate Breakfast Pizza

Recently I decided that it was time I try making a breakfast pizza and let me tell you — it did not disappoint! Not only did it fill the kitchen with the pleasant aroma of all my breakfast favourites, but it tasted absolutely delicious. Combining breakfast classics onto thin, airy pizza crust… How could you go wrong? Well, you can’t! Unless you burn it of course…

Breakfast-Pizza-3-of-7

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 3

Ingredients:

No-Knead Pizza Dough:
250g all-purpose flour
1 tsp salt
? tsp active dry yeast
180ml water

Pizza Toppings:
Tomato sauce
Cheddar cheese (grated)
Cooked bacon
Ham
Green onion
Russet potato (very thinly sliced)
Egg

Breakfast-Pizza-7-of-7

Directions:
1. In a bowl, combine dry ingredients, slowly mix in water while stirring with a wooden spoon.
2. Once dough begins to form, work it into a roughly shaped ball with your hands, leaving it in the bowl, and covering with plastic wrap.
3. Allow dough to rise at room temperature for around 18 hours or until doubled inside.
4. After 18 hours, remove dough from bowl and place on a floured work surface,
5. Cut the dough into three even pieces for personal sized pizzas.
6. Knead each piece of dough into a ball and allow to rise for another hour covered with a damp towel, or wrapped in plastic wrap.
7. If you won’t be using all the dough right away, refrigerate it, and remove it from the fridge 1-2 hours before cooking allowing it to warm to room temperature.
8. While dough is resting, if using a pizza stone, place it in the cold oven and turn the heat to 500°F (or as close to that heat as possible), allowing the oven to heat for about an hour.
9. If you don’t have a pizza stone, arrange the pizza dough on a baking sheet, and just preheat the oven to 500-550°F.
10 Once the dough has finished resting, on a floured surface, stretch it thinly to your preference (without breaking the dough).
11. Spread tomato sauce, topped with grated cheddar cheese, potato, bacon, ham & green onion. Once all your ingredients are placed, crack an egg on top of the pizza.
12. If using a baking sheet, bake at 500-550°F, if using a pizza stone, turn your oven to broil and cook the pizza for 5-10 minutes until desired doneness.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network.

Best Vegan Baked Potato Salad Ever

Potato salad is the perfect side dish in the summer. Here’s a vegan version that some say is the best they’ve ever had!

baked potato salad

Makes: 6 servings

Ingredients:

Potatoes
1 ½ lbs small red potatoes
1 Tbsp olive oil
Sea salt & ground pepper to taste

Dressing
½ cup vegan mayonnaise (store bought like Veganaise or Wild Wood)
½ cup sweet relish
1 tsp dijon mustard
½ tsp onion powder
1 Tbsp dill fronts (finely chopped)
1 cup celery (finely chopped)
1/4 cup red onion (finely chopped)

Toppings

1/4 cup Vegan Coconut Bacon
1 Tbsp snipped chives

Directions:

1. Pre-heat oven to 400°F.
2. Cut the small red potatoes in halves and toss in sea salt, ground pepper, and olive oil until evenly coated.
3. Bake for 45 minutes in a oven safe dish. Meanwhile prepare the dressing by combining all the dressing ingredients until well combined.
4. Refrigerate until potatoes are fully cooled from baking.
5. Right before serving toss baked potatoes in the dressing.
6. Top with coconut vegan bacon and chives. Serve immediately!

See more from hot for food on their YouTube channel.

New Potato Skillet with Baked Eggs

This hearty New Potato Skillet with Baked Eggs one pan dinner, inspired by the classic diner breakfast, is simple, full of flavour and very satisfying.

new-potato-skillet

Prep Time: 10 minutes
Cook Time: 40 minutes
Serves: 4

Ingredients:
1 Tbsp(15 mL) canola oil
6 slices bacon, chopped
2 lb (1 kg) new potatoes, cut into chunks
1 onion, chopped
1 Tbsp(15 mL) fresh thyme leaves
1/2 tsp (2 mL) salt
1/4 tsp  (1 mL) pepper
2 cups (500 mL) baby spinach
1/2 cup (125 mL) chicken broth
1 tomato, cut into chunks
1/2 cup (125 mL) fresh shelled peas
4 eggs

Directions:
1. Heat the oil in a large skillet set over medium heat. Cook the bacon for 7 minutes or until crisp. Transfer half the bacon, using a slotted spoon, to a paper-towel lined plate. Add the potatoes, onion, thyme and half the salt and pepper to the skillet.
2. Cook, stirring occasionally, for 10 minutes or until softened. Increase the heat to medium-high. Cook for 5 minutes or until potatoes are lightly browned. Stir in the spinach, broth and tomato. Cook, covered, for 10 minutes or until potatoes are fork tender.
3. Stir in the peas. Create 4 small divots in the potato mixture. Cracks an egg into each divot. Cover and cook for 4 to 6 minutes or until eggs are cooked to desired doneness. Sprinkle with reserved, crisp bacon. Serve immediately.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. 

Amanda Riva is part of the Blog Network family.