Kartofel Salat or German Potato Salad Made Easy


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If you have attended one of my cooking class or read my blog, you will know that I often joke about my German husband liking his potatoes so much. He is well aware so when this week-end he heard on the Today’s Show that Potatoes were regarded as a super food and that it was better to eat one medium baked potato than 2 bananas, he teased, teased and teased me some more.
What he failed to mention, however, that those potatoes needed to be eaten without additional ingredients to have the benefits mentioned ( hard to do!!!), but I guess i need to let him enjoy his bragging rights for a while;-). Because I was unable to find the link to the video, I will share with you an article that I found while looking for it. Very interesting;-). The article entitled “The Ultimate Wonder Food” was published on The Daily Mail almost a year ago.

In his honor, I will share with you one of his favorite potato recipe: The German Salad, or also called Kartofelt Salat made the easy way.

Ingredients for 6 people:

  • 6 medium sized potatoes ( I like the Yukon Gold)
  • 1 cup of beef broth
  • 1 small white onion chopped very thinly
  • 1/2 cup of olive oil
  • 1/4-1/2 cup of white vinegar ( it will depend on your taste, personally I like to use 1/2 cup).
  • 1 tsp of salt
  • 1/8 to 1/4 tsp of pepper
  • a bundle of fresh parsley chopped, or about 2-3 tbsp. of chopped parsley (optional)
  1. Cook the potatoes in boiling water until they are cooked, but firm or place them into the large round mold, place the octogonal silpat on the top of the mold and microwave them for 12-13 minutes ( it will depend on your microwave).photo 1
  2. When the potatoes are cooked, grab one with a kitchen towel, peel the skin and slice it thinly into a large bowl.photo 2
  3. Warm up 1 cup of broth and pour it over the potatoes.
  4. Then add the olive oil, the white vinegar and the chopped parsley and mix well.
  5. Let the salad sit for a good 15 minutes so that the potatoes will have a chance to absorb the dressing. Et voila!!! Simple, easy and almost as good as the original one cooked in water.

Bon Appetit and Happy Cooking!!!

Kartofel Salat or German Potato Salad Made Easy

  • Servings: 4-6
  • Difficulty: easy
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photo 1

Ingredients:

  • 6 medium sized potatoes ( I like the Yukon Gold)
  • 1 cup of beef broth
  • 1 small white onion chopped very thinly
  • 1/2 cup of olive oil
  • 1/4-1/2 cup of white vinegar ( it will depend on your taste- personally I use 1/2 cup)
  • 1 tsp of salt
  • 1/8-1/4 tsp of pepper
  • a bundle of fresh parsley chopped, or about 2-3 tbsp of chopped parsley (optional)
  1. Cook the potatoes in boiling water until they are cooked, but firm or place them into the large round mold, place the octogonal silpat on the top of the mold and microwave them for 12-13 minutes ( it will depend on your microwave).
  2. When the potatoes are cooked, grab one with a kitchen towel, peel the skin and slice it thinly into a large bowl.
  3. Continue the process until you have used all the potatoes.
  4. Chop a medium sized onion and add it to the sliced potatoes.
  5. Warm up 1 cup of broth and pour it over the potatoes.
  6. Then add the olive oil, the white vinegar and the chopped parsley and mix well.
  7. Let the salad sit for a good 15 minutes so that the potatoes will have a chance to absorb the dressing. Et voila!!! Simple, easy and almost as good as the original one cooked in water.

Bon Appetit and Happy Cooking!!!

 

 

Boursin Hash Brown Cupcakes


photo 4 I cannot remember where we were, but my husband ordered a Boursin Gratin. I am not usually a fan of potatoes but those were so fragrant that i had to try them. I was surprised by the taste. It had “un je ne sais quoi” that simply made me want to eat more. And it melted in my mouth…. It was so so good. Because I did not dare to ask the waiter what was the recipe, I tried to come up with mine. So here it is. My husband declares that they are out of this world. He is German, he knows his potatoes so i will believe him;-) I dare you to try.

Ingredients for 12 large cupcakes size:

  • 1 1/2 bag of frozen hash browns ( each bag being 30oz.)
  • 1 1/2 cup of heavy cream
  • 1 1/2 box of Boursin Cheese ( French Cream Cheese flavored with herbs and garlic) Cheaper at Costco!!!
  • 1 1/2 tbsp of garlic salt ( I used Lawry’s Garlic Salt)
  • 1/8 tsp of pepper

1. Defrost the hash brown by either placing the bags in your fridge overnight, or by placing the hashbrown in the large round mold, covering it with the octagonal silpat and microwaving it for 3 minutes.photo 1 2. In a large bowl, mix the cream, the Boursin cheese, the garlic salt and the pepper.

3. Then add the defrosted hash browns. Mix well.

4. Place this mixture into the opening of the large muffin pan that you would have placed on top of a medium perforated sheet. ( It is great for portion control;-) You do not need to spray any oil in the Demarle Cookware, however you will need to, if using any other mold.photo 2 5. And cook for 30 minutes at 400 or until the potatoes are a golden brown. You may need to cook longer if you are using tin muffin pan. Also do not forget to spray them with oil.photo 3 6. Voila!!!photo 5

Bon Appetit and Happy Cooking!!!

Boursin Hash Brown Cupcakes

  • Servings: 6-12
  • Difficulty: easy
  • Print
photo 5 Ingredients for 12-15 large cupcakes or 25-30 mini size:

  • 1 1/2 bag of frozen hash browns ( each bag being 26 oz, or 737 gr. )
  • 1 1/2 cup of heavy cream
  • 1 1/2 box of Boursin Cheese ( French Cream Cheese flavored with herbs and garlic) Cheaper at Costco!!!
  • 1 1/2 tbsp of garlic salt ( i used Lawry’s Garlic Salt)
  • 1/8 tsp of pepper
  1. Defrost the hash brown by either placing the bags in your fridge overnight, or by placing the hashbrown in the large round mold, covering it with the octagonal silpat and microwaving it for 3 minutes.
  2. In a large bowl, mix the cream, the Boursin cheese, the garlic salt and the pepper.
  3. Then add the defrosted hash browns. Mix well.
  4. Place this mixture into the opening of the large muffin. ( It is great for portion control;-) You do not need to spray any oil in the Demarle Cookware, however you will need to, if using any other mold.
  5.  And cook for 30 minutes at 400 or until the potatoes are a golden brown. You may need to cook longer if you are using tin muffin pan. Also do not forget to spray them with oil.
  6. Voila!!!

Bon Appetit and Happy Cooking!!!

Quick Potato Dish with Pancetta and St Aubrey


This past Saturday, I had a cooking class and a million of other things to do so I really did not feel like going out anywhere. All I wanted was to eat a comforting home-cooked meal. Of course my next question to my family was what they wanted to eat. I am sure that you already know their reply:-)…POTATOES.  Well I concorded,  and since I was going to Greenville anyway I thought I could use some really good French cheese to put on those potatoes ( that I would buy at WholeFood).

My dinner turned to be a green salad and cheese. Yes, you may know that  I am lactose intolerant, but sometimes I will buy and eat cheese simply because it is my upmost favorite food. It is my ” peche mignon” so sometimes I just endure the pain just to eat cheese. It is worth the pain;-) I wanted to buy my favorite ” Comte”, but bought an aged emmenthal and a few goat cheese. YUM, YUM. I was just so happy with my cheese that is all I ate. But I serve my family a potato dish of baked potatoes with pancetta and St Aubre:

Ingredients for 3-4:

  • 1 bag of small young potatoes of about 1.5 to 2lbs ( white or red)
  • 1 pack or about 12 slices of pancetta uncooked,
  • 8 oz or more of St Aubrey or a cheese that has a lot of flavor such as an aged camembert, or St Aubrey.
  • salt and pepper to taste

Since the potatoes are young, and the skin is very thin, you do not need to skin the potatoes. Instead, with a sponge, scrub the skins and rinse the potatoes. Cut the potatoes in quarters of about 1 inch. Place the potatoes into the round mold. Add a pinch of salt, 1 tsp of water, cover the mold with the octogonal silpat  and cook the potatoes for 8-10 minutes or until they are cooked. They still should be a bit firm, but not hard!

Meanwhile roll the pancetta slices into a roll, and make small slices off that roll. Slice the cheese into thin slices as well.

Carefull remove the octogonal silpat, add the pancetta, 1/2 tsp of salt, 1/8 of pepper and stir. Top the potatoes with the cheese slices and place the round mold into a warm oven of 4oo for 15 minutes.

Serve with a green salad and a meat of your choice. At my house, it was a German bratwurst;-)

Bon Appetit and Happy Cooking!!!

Looking for a quick meal? Try La Truffade


Have you had the experience to taste a food or fare that was so good that the memory of it stayed with you throughout the years?!?! I have plenty of those. I will say, however, that being a big fervant of cheese, my favorite recipes are those that I tasted during one of my girl scout trip in the hills and volcanoes of Auvergne. My most favorite one was a dish called Aligot. It is a sort of mashed potato made with potato, cream and melted cheese. The cheese that is used is called “Cantal”. It is difficult to find it here, and even when you do, it is so expensive that it is never anything i can cook here in the States. This week-end however as I was shopping at Costco for various items I found “young Asiago”. The cheese reminded me so much of the Cantal that I purchased with the intention to make the recipe of Aligot. And so this evening, this is what i set up to cook. Except that I realized I had not bought any meats to accompany the potato dish so I changed my mind, and made another similar potato dish called Truffade. Unlike the Aligot, where the potato is mashed and mixed with cream and cheese, truffade is like a potato casserole where all the  ingredients are mixed to bake or cook together.

Ingredients for 3-4: 5 large potatoes, 1 big sweet white onion, 1 package of lean bacon uncooked but cut in thin strips and small slices, 2 cups of young asiago cheese diced in small cubes, salt, pepper and fresh or dry parsley.

Peel the potatoes and cut them in small cubes. Place the potatoes in the large round mold. Add 1 tsp of water, a dash of salt, and cover the round mold with the octogonal silpat. Cook in the microwave for 8 minutes. Meanwhile in a large saute pan, cook the bacon. When the bacon is starting to cook and the fat is starting to melt, add the diced onion. Cook both on medium heat until the onion is becoming soft and golden. Drain the fat off the pan, and empty the bacon and the onions in the round mold. Season the potatoes with 1/4 tsp of salt. 1/8 tsp of pepper and 1 tsp of parsley. Toss. Add the diced cheese and mix well. Place in a warm oven at 375 for 15-20 minutes. Serve with a salad.

Bon Appetit and Happy Cooking!!!

Parmesan and Bacon Double-Baked Potatoes


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!!!

Boursin Potato au Gratin



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…

Bon Appetit and Happy Cooking!!!

Want to add colors to your plate? Use Blue Potatoes….


If you have read my blog, you will know that I love to browse the grocery store aisles. I love to see what is new, and what is in season. As i was browsing, I saw those cute Blue potatoes amid the red, and the white ones and I thought: “How fun!!!”. They can really add color to your plate. Did you know that there are many varieties of potatoes that can be found these days in markets or online store. Blue potatoes have been popular in South America, but seem to have appear on the American Market only recently. Blue Potatoes are similar  to the average potato except in color which makes them excellent if you’re trying to make colorful chips, fancy mashed potatoes or multi-color French fries. But Blue potatoes are also much healthier than its white counterparts.  Most blue fleshed cultivars contain 90 times more antioxidants than white tubers … and the antioxidants in potato tubers are enhanced by cooking them (unlike green veggies that have more antioxidants when eaten raw). So why not add them to your plate?!?!

Today my recipe is quite simple, and is quite fast. It is sauteed potatoes with fresh garlic and fresh parsley.

Ingredients for 4: 1 small bag of potatoes, 1 garlic clove, 1 Tbsp of chopped fresh parsley, 1 tbsp of olive oil,  salt and pepper to taste.

Slice the potatoes thinly, and place them in the large round flexiform. Microwave for 5 minutes. Pour the olive oil in a frying pan, and turn to hot. When the oil starts sizzling, add the potatoes. Sautee the potatoes, stirring them frequently so that they won’t burn. When the potatoes are golden and getting crispy, add the garlic, chopped parsley, salt and pepper and mix well. Et voila! How easy was that?!?!

Bon Appetit and Happy Cooking!!!