June 15, 2011
Potatoes are a usual side at our house. Mr. A is a huge fan while I seem to eat 1 or 2 – but when gorgonzola cheese is added, I can’t stop eating them! And they just happen to be pretty easy to prepare when I haven’t really thought about sides to our main entrée.
The crispy brown crunch that forms around the potatoes and then the contrasting melting gorgonzola is a hit! It is so nice to cut through the crunching outside into the warm soft center of each potato.
Smashed Red Potatoes with Gorgonzola
- 12-15 red potatoes
- 2 tablespoons peanut oil
- salt and pepper, to taste
- 1-2 tablespoons butter
- 2 tablespoons gorgonzola cheese
1. Par-boil or microwave potatoes for 10 minutes or until slightly soft.
2. Heat cast-iron skillet over medium high heat. Place potatoes in pan (make sure water doesn’t drip into pan for it will spit back at you – dry potatoes are best!). Using a metal spatula or large fork press down on the middle of each potato – so that they break/crack open. Potatoes should be about 1/2 inch thick. Sprinkle with salt and pepper.
3. Heat for 8 minutes on one side, then flip. Turn heat down to medium after they have been flipped – the pan will stay hot. Place butter into pan – great for flavor and color – mix around.
4. When ready to serve sprinkle gorgonzola on top of potatoes. I keep more on the side for people to add to their plates, if they are like me and like more cheese!
December 28, 2010
I love going through old food magazines. I rip out all the recipes that are inspiring and those that I hope to try one day. Well this was one of those afternoons. If you like sweet potatoes – I happen to love them – this is the soup for you. The chipotle chili addition is fantastic. I almost jumped up and down with delight. It brings the love out of the same out sweet potato soup and makes it memorable. Can a soup be memorable?
(Recipe adapted from Everyday Food Magazine)
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- coarse salt & ground pepper
- 2 teaspoons ground cumin
- 4 medium sweet potatoes (2 lbs total) peeled and cut into 1 inch pieces
- 2 cloves garlic, minced
- 1/2 to 1 whole chipotle chili in adobo, chopped
- 7 cups of low sodium chicken broth
- sour cream, cilantro, salted tortilla chips, optional for serving
1. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium high heat. Add onion, season with salt and pepper, and cook until beginning to brown around the edges, about 7 mins. Add cumin & garlic and cook, stirring until fragrant, about 1 min. Stir in sweet potatoes, chile, and broth. Bring to a boil’ reduce to a rapid simmer, partially cover and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 mins.
2. Let soup cool slightly. Using an immersion blender, puree soup in the pot. You can use a blender if you work in batches.
3. Season with salt & pepper. (This is where I added some chopped cilantro). Serve and Enjoy.
*Top with sour cream or serve with tortilla chips.