Easy Pan Sauteed Potatoes

Posted June 3, 2015

Filed under Large round mold, octogonal silpat, potato, Recipe with Demarle Cookware, vegetables, What's Up in Cecile's Kitchen

Whoah.. I cannot believe that it has been several months since I wrote or posted something. I apologize!!! Life has been busy … I am certain that it has been the same on your side of the world. Well one of the benefits of being a teacher, is that you have several weeks off in the summer. This allows me to do all the things that I have been wanting to do, but did not find the time to…

One of them has been sleeping a bit later, and the other one has been to write my recipes so here it is.

Today the recipe will be very simple, and very quick. I will serve as a side, and I hope that you will enjoy it.

Ingredients for 4:

6 medium-sized or 8 small Yukon Gold
1 cloves of garlic pressed
1 tsp of fresh chopped parsley
salt
pepper
2 tbsp of butter ( or goose, or duck fat)

Peel the potatoes, cut the potatoes in slim slices, and steam them. You can steam them however you can ( in a microwable bag, a steamer) until they are steamed, but they are still firm. If you have some of the Demarle cookware, place the potatoes into the large round mold, that you would have placed on a plate. Cover the large round mold with the octogonal silpat and microwave the potatoes for 6 minutes.
Carefully lift off the octogonal silpat to let the steam out.
Meanwhile, in a large frying pan, warm up 2 tbsp of duck/ goose fat or butter until it is sizzling.
Add the potatoes, and cook them over a medium high stove. Let them cook a bit ( 1-2 minutes) before flipping them.
And continue the process until the potatoes are the texture that you want.
When the potatoes are cooked, add the chopped parsley and garlic and stir.
Season with salt and pepper and serve warm.

Bon Appetit and Happy Cooking!!!

Simple Pan Sauteed Potatoes

Servings: 4 people
Time: 15 minutes
Difficulty: Super Easy
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Ingredients for 4:

6 medium-sized or 8 small Yukon Gold
1 cloves of garlic pressed
1 tsp of fresh chopped parsley
salt
pepper
2 tbsp of butter ( or goose, or duck fat)

Peel the potatoes, cut them in slim slices, and steam them. You can steam them however you can ( in a microwable bag, a steamer) until they are steamed, but they are still firm. If you have some of the Demarle cookware, place the potatoes into the large round mold, that you would have placed on a plate. Cover the large round mold with the octogonal silpat and microwave the potatoes for 6 minutes.
Carefully lift off the octogonal silpat to release the steam.
Meanwhile, in a large frying pan, warm up 2 tbsp of duck/ goose fat or butter until it is sizzling.
Add the potatoes and cook them over a medium high stove. Let them cook a bit ( 1-2 minutes) before flipping them.
And continue the process until the potatoes are the texture that you want.
When the potatoes are cooked, add the chopped parsley and garlic and stir.
Season with salt and pepper and serve warm.

Bon Appetit and Happy Cooking!!!

Oven-Roasted Sweet Potato Fries

Posted November 5, 2012

Filed under deep flexipan, Large round mold, octogonal silpat, potato, Recipe with Demarle Cookware, vegetables, What's Up in Cecile's Kitchen

I love sweet potatoes! I would eat them everyday. They are great, just steamed with a bit of butter and sea salt. They are also wonderful pureed with a bit of brown sugar. This evening, I wanted to accompany my meal with sweet potatoes and since I was already making French fries for the rest of my gang, I decided to make a healthy substitute for me by making Sweet Potato Fries.

Ingredients for 2:

1-2 sweet potatoes peeled.
2 tbsp of olive oil
1 tsp of salt
1/2 tsp of pepper
1 pinch of cayenne pepper or more ( if you want them to be very spicy)

Preheat oven to 450°F. Peel the sweet potatoes and cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges.

Potatoes can take for ever to cook, and even more if you are trying to roast them in the oven. In order to cut down on the time, you can place then into the large round mold, cover the large round mold with the octogonal silpat and microwave them for 4 minutes.

Then empty the potatoes into a large bowl and add 2 tbsp of olive the oil. Mix well to coat up the potato wedges with the olive oil. Sprinkle some salt, pepper and cayenne pepper and mix well.

Lay the potato wedges onto a large silpat that you would have previously placed on a large perforated sheet and cook for 15 minutes. Et voila!

Bon Appetit and Happy Cooking!!!

Parmesan-Coated Potatoes Roasted in the Oven

Posted August 10, 2012

Filed under potato, vegetables, What's Up in Cecile's Kitchen

What to do when you have 10 people staying at your house and very litle time to fix dinner???? One would probably call pick up….

Me … I am picking up steaks, salads and potatoes.
Tonite, I wanted to roast my potatoes, but since this process can be quite long, I chose a quicker way:
Ingredients for 10 :

8 potatoes,
1/3 cup of parmesan,
2 tbsp of olive oil,
1/4 tsp of salt,
1/8 tsp of pepper.

Peel the potatoes and slice them in quarters.
Place the potatoes in the large round mold, cover it the octogonal silpat and cook them for 5 minutes.
Empty the potatoes in a large bowl, drizzle the olive oil, and sprinkle the salt, pepper and parmesan. Toss the potatoes so that they are well coated with the olive oil and the parmesan.
Empty the potatoes on the large perforated sheet covered with a large silpat and spread out the potatoes. Cook them in the oven for 15 minutes at 450. Make sure to flip the potatoes at half time so that the potatoes will be roasted and golden on all sides. Remove the potatoes from the oven, sprinkle some fresh chopped parsley and sea salt and eat up! YUm!!!

Bon Appetit and Happy Cooking!!!

Steamed New Potatoes with Herb Butter

Posted October 27, 2011

Filed under potato, vegetables, What's Up in Cecile's Kitchen

Being married to a German man can be quite a challenge?!?! Why because it is harder and harder to think of new ways to fix potatoes. Luckily today as I went to pick up those sirloin patties, I saw those new potatoes. New potatoes are so tasty on their own. There is really nothing you need to do beside steaming them and adding fresh herbs and butter…

Ingredients: 1 bag of new potatoes ( preferably white, they cook quicker than the red one and or the purple one and when you are in a hurry, it is what you need…), 1 tbsp of butter melted, 1/8 tsp of salt, 1 dash of fresh pepper, 1 tsp of chopped parsley.

Place the new potatoes in the round mold, add 1 tbsp of water and 1/8 tsp of salt. Place the octogonal silpat on the round mold, and cook them for 8-9 minutes in the microwave. Remove the potatoes from the round mold, peel the skin off, add the melted butter, the chopped parsley, the pepper and stir well. Add salt if needed. Et voila!!!

Bon Appetit and Happy Cooking!!!

Parmesan and Bacon Double-Baked Potatoes

Posted October 21, 2011

Filed under potato, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

With this dreary weather, all I want to cook for my family and I, is comfort food. I crave roasted fall vegetables, sweet potato puree, pumpkin veloute, winter squash soup, apple pies… Of course those fares are nothing my husband would eat so I have to think of new recipes that he would enjoy. Today he had cubed steak, sauteed brussels sprouts, and double-baked potatoes.

Ingredients for the double baked potatoes: 3 medium-size potatoes, 3 fresh green onions diced, 1/2 cup of heavy cream, 1/2 cup of parmesan, 1/3 cup of crumbled bacon, 1/8 tsp of salt, 1/16 tsp of pepper.

Rinse the potatoes and place them in the round mold. Cover the mold with the octogonal silpat and microwave for 10 minutes. Remove the potatoes from the mold, and slice the top of the potato off. Scoop the potato out of the shell. Place the potato “meat”in a bowl, and with a potato masher, mash the potatoes. Add the 1/2 cup of warm heavy cream ( or skim-milk) and stir. Add the parmesan, the bacon, the diced green onions, salt and pepper and mix well. Fill the potato shells, sprinkle the top with grated parmesan and bake them for 10-15 minutes in an already warm oven (375). FINI!

Bon Appetit and Happy Cooking!!!

Black Truffle…..Whipped Potatoes and Filet Mignon

Posted September 21, 2011

Filed under beef, entree, meat, potato, What's Up in Cecile's Kitchen

Well yes… potato again. Are you surprised? It is starting to get a bit challenging to find recipes for my husband without falling in the repetition and the boredom. I knew what i was going to have for dinner last night: flash saute tuna, but was still thinking about what I was going to fix the rest of my family when I walked into the fresh market. Well, this was short-lived.. As I passed by the dairy section, I noticed a truffle butter and I thought that maybe it would be the base of their dinner: Truffle whipped potato and beef tenderloin topped with truffle butter. Yum!!!

In a large saucepan, place 2 red potatoes per person and cover with water. Add 1/4 tsp of salt and bring to boil. Cook the potatoes until they are soft. Drain the water, and mash the potatoes. Add 4 oz of mascarpone, 1/3 cup of fresh grated parmesan, 2 tbsp of truffle oil and 1 tbsp of truffle butter, 1/16 of black pepper. Mix well until the potatoes are creamy. Add salt if needed. Set aside.

Meanwhile, in a large frying pan, warm up 1 tbsp of truffle oil. When the oil is getting warm, add the steaks. Cook for 3-5 minutes until the steak is turning brown and crisp. Turn the steaks and cook for another 3-5 minutes. If you like your steak more done, lower the temperature to medium low and cook for a little longer. If you are not sure, use the thermometer and check (Rare meat is 120–125 degrees, medium is 140–150 degrees, and well done is around 160–170 degrees). Remove the steaks from the pan, and let them rest for 5 minutes to allow the juices to settle. Season with sea salt and fresh black pepper.

To serve, spoon the potatoes on the plate, place the steaks aside, and top the steak with a tsp of truffle butter. Et voila! I serve the meat and potatoes with dill haricots verts. Yummy…

Bon Appetit and Happy Cooking!!!

Boursin Potato au Gratin

Posted September 2, 2011

Filed under potato, potato, vegetables, What's Up in Cecile's Kitchen

Potato, potato, potato… Are you surprised to see those again in this blog;-) not really, right?! Well it is easy to fix potato, what gets hard is coming up with new ways to fix them… I guess you could say that i could use and resuse and overuse one or two recipe, but it would be boring… where would be the fun of cooking? I thought this recipe in one of the Demarle Cookbook. It sounded good, so here it is… Now I will warm you, this recipe is very rich, so be advised!!!

Ingredients: 1 1/2 large potatoes per person, 1 1/2 cup of heavy cream, 1 pack of boursin cheese, coarsely ground black pepper, salt to taste.

Slice the potatoes very thinly. Place them in the large round mold and cover the mold with the octogonal silpat. Microwave on high for 5 minutes. Once the potatoes have cooked. Prepare the gratin. In a large bowl, stir the heavy cream and the boursin cheese until it is well mixed. Place 1/3 of the potatoes in the same large round mold, empty 1/3 of the heavy cream boursin mixture, place another 1/3 of potatoes and repeat the process until you have used all the potatoes and all the boursin mixture. Top the potatoes with 1/2 cup of toasted bread crumbs. Bake in an already warm at 375 oven for 30 minutes. YUM!!!

My family loved it… the best part.. it is was easy to clean up:-) no more cheese stuck on the rims of my dish…