Dig them potatoes

I love roasted potatoes. I often make delicious ones with herbs and olive oil. These are particularly good with any south of the boarder fare. I recently served these potatoes with a braised, shredded, venison tortilla that I will blog about soon. Here is my recipe, hope you all enjoy it.

2 Lbs. small red new potatoes, quartered
1 tsp. each ground cumin and smoked paprika
1 1/2 Tbs. olive oil
1/2 tsp. salt
1 medium onion diced

Preheat the oven to 400 degrees.
In a half sheet pan toss all of the ingredients together until the potatoes are coated evenly.
Pop the pan into the hot oven. After 10 minutes and or when the potatoes begin to brown, toss the potatoes, using a thin metal spatula to carefully lift the potatoes in order to brown on the other sides. If you find the potatoes are sticking to the pan, let them cook a bit longer before tossing. Roast until the potatoes are crispy on the cut sides and the insides are softened. Cook a total of 20 to 25 minutes.

Recipe, writing and photos by Karen Pickus 2011
Courtesy Karen Pickus 2011

Grilled Corn with Herb Shallot Compound Butter

Who doesn't love corn to accompany grilled meats and veggies at your fourth of July BBQ!

This butter is a lovely finish to sweet and smoky, crunchy corn. I tested this with tarragon, thyme and chives.

You can use the herbs individually or a combination. I prefer chives and tarragon when I serve the corn  with chicken or fish and I like the thyme with grilled meats. This butter is great on corn but I also recommend you try it directly on  grilled fish, chicken, steaks and baked potatoes. You will be amazed how a little of this delicious butter will enhance your grilled corn.  Happy Birthday America.

Ingredients

8 ears sweet corn, bi color, yellow or white

1 stick softened sweet butter
1 Tbs. finely chopped fresh thyme, (for tarragon and chives use 1 Tbs. each)
1 shallot, finely chopped
juice of 1/2 lemon
1/8 tsp. sea salt
1/8 tsp. ground black pepper


Method

Shuck the corn and remove all of the silk.

In a small bowl or ramekin combine the butter with the remaining ingredients, set aside.

Grill the corn over high heat, turning it as you nicely char around each ear.
Set the corn on a platter and pass the butter as an accompaniment.

Recipes, writing and photos by Karen Pickus 2011
Courtesy Karen Pickus 2011

Cannelini Bean Spread

 I think beans are a terrific food. High in nutrition and low in cost, big in flavor and very satisfying. I find that many people just don't know how to cook beans. The problem with beans are they do take some time to cook. When in a hurry I am not against going with the canned variety. But here's the rub, they don't taste as good, in my opinion and they cost more. So if you want to get the biggest bang for your buck, cook dry beans, use meat as a condiment or not at all and cook at home. I will be blogging about how to save you money with home cooked meals and enjoy the satisfaction of cooking and eating at home. Now I ask you, who doesn't love a home cooked meal, well prepared by the people who love you, and enjoyed by the people you love.

This is my favorite bean spread...  this is not only healthy and delicious, it is an inexpensive treat. I prefer this spread to Chick Pea Hummus. I soak dried, organic, cannellini beans, covered with water , overnight. If you prefer use canned, saves time.  I love this spread as a pre - dinner snack on toast, or an accompaniment also on toast with a salad for lunch.

How to cook the beans:

I start with 1 cup of dried cannellini beans. I cover them with water by 2-3 inches and place in the refrigerator overnight. I then rinse the beans thoroughly. Place them in a pot cover them with water and add a good pinch of salt. I bring the beans to a boil, lower to a simmer. Cover and simmer the pot gently until the beans are cooked through and tender, but not falling apart, about 1 hour - 1 1/2 hours.

Ingredients

1 1/2 cups cooked cannellini beans
1 large clove garlic
juice of 1/2 lemon
1 pinch of salt
3 turns of the pepper mill, coarsely cracked pepper
2 Tbs. olive oil
10 fresh washed basil leaves torn into bite sized pieces


Method

Put all of the ingredients in a food processor except the basil. Process until smooth, then fold in the torn basil leaves. Serve immediately with toast or serve with vegetable sticks such as carrots, celery and red peppers.
FANTASTIC!

Recipe, writing and photos by Karen Pickus 2011
Courtesy, Karen Pickus 2011

Brussel Sprouts with Chestnuts

Love these tiny cabbages especially this way, this time of year.
First you cut one container of the "chou"( little cabbages) in half.  Measure one cup of already shelled and roasted chestnuts. You can buy these already prepared in a jar.

In a large saute pan simmer the sprouts in 1 cup of chicken stock and a pinch of salt over medium high heat until color becomes bright green.

 Add the chestnuts and 2 Tbs. maple syrup. Continue cooking until the stock reduces and vegetables are tender. Finish with 1/2-1 Tbs. butter, roll around to coat vegetables. Correct the seasoning with coarse grain sea salt and freshly ground white pepper. The sprouts are done when they are tender and  coated nicely with the glaze.

Recipe, writing and photos, by Karen Pickus 2010

Courtesy Karen Pickus 2010