June 28, 2012


Potato Dill Salad
Ingredients:
5 new potatoes or 3-4 large russet potatoes
A large bunch of fresh dill
2-3 tablespoons butter
1 tablespoon olive oil
Salt 
To Make: 
In a large pot boil your potatoes, unpeeled, until tender but firm. You should be able to poke it with the tip of your knife and the potato should slide off easily. 
Drain the potatoes and peel. New potatoes can remain unpeeled. Be careful since they are hot. You may want to wait a few minutes for them to cool a bit but don’t refrigerate since you need to serve them warm. 
Once peeled, cut into large chunks and put into a large bowl.
Add your butter and olive oil to the potatoes. The butter will melt into the potatoes. They should be coated but not drenched. 
Add a sprinkling of salt, about 2 teaspoons. 
Chop up your dill into a fine mix and add to the potatoes. 
Mix everything together and serve. 
Enjoy!
This is a really great salad that goes with a lot of meat dishes or even as a main dish. The dill brings a fresh taste and smell to this simple salad. One of my favorites!

Potato Dill Salad

Ingredients:

  • 5 new potatoes or 3-4 large russet potatoes
  • A large bunch of fresh dill
  • 2-3 tablespoons butter
  • 1 tablespoon olive oil
  • Salt 

To Make: 

  1. In a large pot boil your potatoes, unpeeled, until tender but firm. You should be able to poke it with the tip of your knife and the potato should slide off easily. 
  2. Drain the potatoes and peel. New potatoes can remain unpeeled. Be careful since they are hot. You may want to wait a few minutes for them to cool a bit but don’t refrigerate since you need to serve them warm. 
  3. Once peeled, cut into large chunks and put into a large bowl.
  4. Add your butter and olive oil to the potatoes. The butter will melt into the potatoes. They should be coated but not drenched. 
  5. Add a sprinkling of salt, about 2 teaspoons. 
  6. Chop up your dill into a fine mix and add to the potatoes. 
  7. Mix everything together and serve. 
  8. Enjoy!

This is a really great salad that goes with a lot of meat dishes or even as a main dish. The dill brings a fresh taste and smell to this simple salad. One of my favorites!

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April 5, 2012


Purple Mashed Potatoes with Green Onion and Parsley
Ingredients:
Purple fingerling potatoes ~ 1/2 - 1 lb
1/2 cup of milk
1 tablespoon butter
1 green onion, chopped
Small bunch parsley, chopped
Salt and pepper
1/2 medium onion, diced
1 clove garlic, minced
Olive oil
To Make:
Boil the potatoes in salt water until soft, about 12-15 minutes.
Meanwhile, in a skillet, heat up some olive oil and add in the onion and garlic. Saute for 5 minutes on medium-high heat until onions are soft and golden. Add in a pinch of salt and pepper. 
Drain the potatoes and mash them up in a large bowl.
Add the milk slowly and mix in as needed. They should be creamy but not gooey. 
Add in a tablespoon of butter and mix.
Add in the green onion, parsley, onion/garlic mixture(along with any juices from the pan), and season with salt and pepper to taste. 
Mix everything together.
Serve! 
Good with roasted fish, grilled meats, or as a filling for pies and pasties. 

Purple Mashed Potatoes with Green Onion and Parsley

Ingredients:

  • Purple fingerling potatoes ~ 1/2 - 1 lb
  • 1/2 cup of milk
  • 1 tablespoon butter
  • 1 green onion, chopped
  • Small bunch parsley, chopped
  • Salt and pepper
  • 1/2 medium onion, diced
  • 1 clove garlic, minced
  • Olive oil

To Make:

  1. Boil the potatoes in salt water until soft, about 12-15 minutes.
  2. Meanwhile, in a skillet, heat up some olive oil and add in the onion and garlic. Saute for 5 minutes on medium-high heat until onions are soft and golden. Add in a pinch of salt and pepper. 
  3. Drain the potatoes and mash them up in a large bowl.
  4. Add the milk slowly and mix in as needed. They should be creamy but not gooey. 
  5. Add in a tablespoon of butter and mix.
  6. Add in the green onion, parsley, onion/garlic mixture(along with any juices from the pan), and season with salt and pepper to taste. 
  7. Mix everything together.
  8. Serve! 
  9. Good with roasted fish, grilled meats, or as a filling for pies and pasties. 

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March 28, 2012


Roasted White Fish with Smashed Potatoes
Ingredients:
2 fillets white fish, de-boned and de-scaled
1/2 lb fingerling potatoes
2 lemons
Olive oil
2 cloves garlic
Fresh thyme
Fresh parsley
To Make:
Preheat the oven to 375 degrees.
Drizzle some olive oil on a baking sheet and arrange fish, skin down. Season with salt and pepper. Chop up some fresh thyme and rub into the fish. Squeeze the juice of 1/2 lemon over the fish. Drizzle with olive oil. Using the remaining half of the lemon, slice it up and put one on each fish fillet.
Bake the fish for 15 minutes, or until flaky. 
While the fish is cooking, boil the potatoes whole, with their skins on. About 20 minutes, until tender.
Drain the potatoes in a colander and allow them to cool.
Gently press the flat part of your knife into the garlic so they get slightly “smashed.”
In a large skillet, heat up some olive oil and add in the whole garlic cloves. Saute for a minute or two so the oil is infused with garlic. Remove the garlic.
Take the potatoes and gently “smash” them with the palm of your hand. Make sure to do it slowly and carefully because you don’t want them to fall apart.
Fry the potatoes in the garlic infused oil for a few minutes on each side. Repeat until you fry all the potatoes in this way. If you’re running out of oil in the pan, just add a bit more olive oil, no need to do the garlic step again. 
For the dressing for the potatoes combine, 3 tablespoons olive oil, juice of 1 lemon, zest of same lemon, 1 tablespoon fresh chopped thyme, 2 tablespoons fresh chopped parsley, and salt and pepper. Whisk it up and drizzle over potatoes.
You can also use the dressing for a simple arugula salad. 
Serve with fish.
Enjoy!

Roasted White Fish with Smashed Potatoes

Ingredients:

  • 2 fillets white fish, de-boned and de-scaled
  • 1/2 lb fingerling potatoes
  • 2 lemons
  • Olive oil
  • 2 cloves garlic
  • Fresh thyme
  • Fresh parsley

To Make:

  1. Preheat the oven to 375 degrees.
  2. Drizzle some olive oil on a baking sheet and arrange fish, skin down. Season with salt and pepper. Chop up some fresh thyme and rub into the fish. Squeeze the juice of 1/2 lemon over the fish. Drizzle with olive oil. Using the remaining half of the lemon, slice it up and put one on each fish fillet.
  3. Bake the fish for 15 minutes, or until flaky. 
  4. While the fish is cooking, boil the potatoes whole, with their skins on. About 20 minutes, until tender.
  5. Drain the potatoes in a colander and allow them to cool.
  6. Gently press the flat part of your knife into the garlic so they get slightly “smashed.”
  7. In a large skillet, heat up some olive oil and add in the whole garlic cloves. Saute for a minute or two so the oil is infused with garlic. Remove the garlic.
  8. Take the potatoes and gently “smash” them with the palm of your hand. Make sure to do it slowly and carefully because you don’t want them to fall apart.
  9. Fry the potatoes in the garlic infused oil for a few minutes on each side. Repeat until you fry all the potatoes in this way. If you’re running out of oil in the pan, just add a bit more olive oil, no need to do the garlic step again. 
  10. For the dressing for the potatoes combine, 3 tablespoons olive oil, juice of 1 lemon, zest of same lemon, 1 tablespoon fresh chopped thyme, 2 tablespoons fresh chopped parsley, and salt and pepper. Whisk it up and drizzle over potatoes.
  11. You can also use the dressing for a simple arugula salad. 
  12. Serve with fish.
  13. Enjoy!

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March 9, 2012


Warm Winter Stew 
Ingredients:
1 lb stew beef (cubed)
1 lb butternut squash (cubed)
2 potatoes (cubed)
2 large parsnips (cubed)
2 large carrots, diced
1 medium onion, diced
1 celery stalk, diced
1 tablespoon tomato paste
1/4 cup red wine
2 pinches each of dried thyme, basil, and oregano
1 teaspoon chili flakes
Salt and pepper
To make:
Put cubed stew meat in a large pot. Add just enough water to cover the meat completely. Season with salt and pepper and chili flakes. Bring to boil, turn down the heat to medium-low, and simmer for about 45-60 mins with the lid partially on, until meat is tender. Turn down the heat if the water over boils. 
Add in chopped squash, potatoes, parsnips, and carrots. Add more water if it doesn’t cover all the veggies. Bring to boil, reduce heat to a simmer and let it stew for 30 minutes. 
In a small skillet on medium-high heat, saute in some olive oil the diced celery stalk and onion. When they soften, add in the tablespoon of tomato paste and 1/4 cup red wine. Add in the dried herbs. Stir everything together to make a nice mixture. 
Add the mixture to the stew and give everything a good stir. 
Taste and season with salt and pepper if needed. 
Enjoy with good bread!

Warm Winter Stew 

Ingredients:

  • 1 lb stew beef (cubed)
  • 1 lb butternut squash (cubed)
  • 2 potatoes (cubed)
  • 2 large parsnips (cubed)
  • 2 large carrots, diced
  • 1 medium onion, diced
  • 1 celery stalk, diced
  • 1 tablespoon tomato paste
  • 1/4 cup red wine
  • 2 pinches each of dried thyme, basil, and oregano
  • 1 teaspoon chili flakes
  • Salt and pepper

To make:

  1. Put cubed stew meat in a large pot. Add just enough water to cover the meat completely. Season with salt and pepper and chili flakes. Bring to boil, turn down the heat to medium-low, and simmer for about 45-60 mins with the lid partially on, until meat is tender. Turn down the heat if the water over boils. 
  2. Add in chopped squash, potatoes, parsnips, and carrots. Add more water if it doesn’t cover all the veggies. Bring to boil, reduce heat to a simmer and let it stew for 30 minutes. 
  3. In a small skillet on medium-high heat, saute in some olive oil the diced celery stalk and onion. When they soften, add in the tablespoon of tomato paste and 1/4 cup red wine. Add in the dried herbs. Stir everything together to make a nice mixture. 
  4. Add the mixture to the stew and give everything a good stir. 
  5. Taste and season with salt and pepper if needed. 
  6. Enjoy with good bread!

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January 23, 2012


Homemade Gnocchi (Recipe by Marina)
Ingredients: 
2 russet potatoes
1 egg
2-3 cups of flour 
Salt and pepper
Turmeric
Balsamic vinegar
Olive oil
Dried basil
Thyme
Honey
To Make:
Peel the potatoes and cut into large chunks (about 2 inches).
Boil the potato chunks for 12 minutes until softened.
Mash the potatoes or run through rice mill.
On flour dusted surface, arrange potatoes into a mound and make a well.
Add 1/4 cup of flour, a dash of turmeric, and a good pinch of salt into and around the well.
Crack the egg into the well.
Using a long fork, begin cutting the egg into the potatoes and flour, making sure to keep it in the well. 
Mix everything together until all the dough has incorporated the egg and flour.
Add more flour 1/4 of cup at a time until the dough is not squishy. The dough should not be sticking to your hands.
Gently knead the dough.
Cut into sections and roll each section into a long rope.
In a large pot, boil water with a pinch of salt. 
Cut the rope into little pillows about an inch long, into the boiling water. Boil in batches if making all of the dough. Don’t crowd the pot. 
Cut the rest of the dough and save any gnoochi that you won’t be eating in the fridge. 
Gnocchi are done after a minute or so, or when they float to the top. 
For the dressing, combine 2 tablespoons of olive oil with 1 tablespoon of balsamic vinegar, a pinch of dried basil, a pinch of thyme, and a tiny squeeze of honey. Whisk everything together and pour over the gnocchi while hot.
Enjoy!
Gnocchi seem intimidating because of the flour and dough part, but in reality, they’re really simple to make and are absolutely delicious. This only took me a total of 1 hour from start to finish and I was going really slowly as I’ve never made them before.

Homemade Gnocchi (Recipe by Marina)

Ingredients:

  • 2 russet potatoes
  • 1 egg
  • 2-3 cups of flour
  • Salt and pepper
  • Turmeric
  • Balsamic vinegar
  • Olive oil
  • Dried basil
  • Thyme
  • Honey

To Make:

  1. Peel the potatoes and cut into large chunks (about 2 inches).
  2. Boil the potato chunks for 12 minutes until softened.
  3. Mash the potatoes or run through rice mill.
  4. On flour dusted surface, arrange potatoes into a mound and make a well.
  5. Add 1/4 cup of flour, a dash of turmeric, and a good pinch of salt into and around the well.
  6. Crack the egg into the well.
  7. Using a long fork, begin cutting the egg into the potatoes and flour, making sure to keep it in the well.
  8. Mix everything together until all the dough has incorporated the egg and flour.
  9. Add more flour 1/4 of cup at a time until the dough is not squishy. The dough should not be sticking to your hands.
  10. Gently knead the dough.
  11. Cut into sections and roll each section into a long rope.
  12. In a large pot, boil water with a pinch of salt.
  13. Cut the rope into little pillows about an inch long, into the boiling water. Boil in batches if making all of the dough. Don’t crowd the pot.
  14. Cut the rest of the dough and save any gnoochi that you won’t be eating in the fridge.
  15. Gnocchi are done after a minute or so, or when they float to the top.
  16. For the dressing, combine 2 tablespoons of olive oil with 1 tablespoon of balsamic vinegar, a pinch of dried basil, a pinch of thyme, and a tiny squeeze of honey. Whisk everything together and pour over the gnocchi while hot.
  17. Enjoy!

Gnocchi seem intimidating because of the flour and dough part, but in reality, they’re really simple to make and are absolutely delicious. This only took me a total of 1 hour from start to finish and I was going really slowly as I’ve never made them before.

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