Home Fries

Home Fries, or sometimes they're called hash browns, are ridiculously easy to make and are so homey and delicious.  They are good for breakfast or dinner, with pancakes or pork chops.  They're really just potatoes that are pre-cooked, then seasoned and browned.  Easy-peasy, and sure to please everyone!

Home Fries

Ingredients:
3 large baking potatoes (Russets are the best!)
1 Tbs butter
1 Tbs vegetable oil
Salt and pepper, to taste

Wash potatoes and stab a few times with the tines of a fork.  Place in a microwave oven and cook on high for 12-15 minutes, or until potatoes feel tender when you squeeze them (use a hotpad!).  Alternatively, you could use leftover baked potatoes.  Remove potatoes from microwave and carefully slice the skins off using a paring knife.  Discard skins, then cut potatoes into 1/2" cubes.

Combine butter and oil in a large skillet over medium-high heat.  Add potatoes and sprinkle with salt and pepper to taste.  Stir potatoes carefully with spatula to coat all sides in butter/oil mixture.  Let brown, stirring every 3-4 minutes, until potatoes are slightly crisp and browned on all sides, about 15 minutes total.  Serve immediately.

Makes 4 side-dish servings.

English Toffee

When Christmas comes everyone likes to make treats to give to friends and co-workers, or to hoard at home (ha!).  English toffee is one of my favorite Christmas treats to make.  It only has a few ingredients, it's easy to make, and tastes amazing.  It cuts up nicely and can be packaged easily, making it perfect for giving away. It is wonderful to munch on by itself, and any little bits add a perfect tasty crunch on top of ice cream or apple pie.  In other words, it's pretty much the perfect Christmas treat!

Be sure you have everything ready to go BEFORE you start cooking, because once you start you have to stir continuously until it's done, so you don't have time to run to the refrigerator to grab more butter, or to pull out the pan.  Also, I highly recommend using a candy thermometer that clips onto the side of your pan, like the ones made by Taylor company.

English Toffee

Ingredients:
2 cups sugar
1 cup water
1 lb (2 cups, or 4 sticks) butter
1-2 cups whole almonds (optional)
12 oz semi-sweet or dark chocolate, chopped
1/2 cup almonds, finely chopped

Have an ungreased jelly-roll pan sitting near by, ready to receive your toffee when cooked.  Also, unwrap your butter sticks and have both the butter and whole almonds sitting within reach of your stove.

In a large heavy pan combine sugar and water.  Bring to a boil over high heat with the lid on.  Uncover and cook WITHOUT STIRRING until the sugar-water mixture reaches 230-degrees F.  Add one stick of butter and stir constantly until the butter is completely melted.  Continue stirring as you add in each remaining stick, waiting until the previous stick is completely melted before adding the next.  When all the butter is melted add the whole almonds, continuing to stir vigorously.  If you don't stir fast enough the bottom will burn and ruin the entire batch.  Stir constantly until the mixture reaches 285-degrees F, or soft crack stage.  This should take an additional 5-10 minutes. The mixture will be a golden color (about the color of peanut butter), and you may hear an almond crack.  Continue stirring as you remove the toffee from the heat and immediately pour into the waiting jelly-roll pan, scraping the edges to get all the bits.  Spread the toffee evenly in the jelly-roll pan and let cool completely.  You can place the pan in the freezer or refrigerator to speed this process up.

When the toffee is completely cool, place the chopped up chocolate in a small bowl and melt in the microwave at high power for 1-2 minutes, stirring every 30 seconds.  Spread the melted chocolate evenly over the surface of the toffee, then immediately sprinkle the finely chopped almonds on top.  Let cool until the chocolate is hard.  Again, this can be speeded up by placing the tray in the refrigerator or freezer.

When everything is cool and hard, cut the toffee into squares (I usually cut them into roughly 2-inch squares).  I use a metal bench scraper and a mallet to do this, but you can also use a large butcher-style knife.  If you don't care what size the toffee pieces are, you can drop the entire pan onto a countertop a few times until the toffee cracks.

Store in an airtight container.  Toffee will store practically forever, but don't worry, it won't last very long, so it won't be necessary to store it forever.

Makes about 50 2-inch toffee squares.

Chicken, Sausage, and Leek Pot Pie

Chicken pot pie is one of those homey foods, like macaroni and cheese, that just feels comfortable on a cool fall night.  This recipe fulfills all those comfort-food requirements, but is dressed up enough to serve to company.

The sausage is really the key to making this recipe amazing.  Don't leave it out!

A note on leeks.  Leeks are usually pretty dirty when you buy them, and even if they look clean, they need solid washing.  Cut of the tops first, then slice the stem part into rounds.  Separate the rounds and put them in a sink or bowl of clean water.  Let all the dirt settle to the bottom, and then scoop out the clean leeks.

Chicken, Sausage, and Leek Pot Pie
Recipe adapted from Jamie Oliver

Ingredients:
1 T olive oil
2 T butter
2 lbs boneless skinless chicken thighs, cut into bite-sized pieces (you can use breasts, but it won't taste as good)
2 medium leeks, trimmed, sliced, and washed
2 carrots, peeled and roughly chopped
3 sticks celery, finely sliced
2 tsp fresh thyme leaves (or 1/2 tsp dried)
2 Tbs flour
1 cup white grape juice or white wine
1/2 cup water
1 1/4 cups milk
Salt and pepper, to taste
8 oz ground italian sausage
1 sheet of puff pastry
1 egg + 1 tsp water

Preheat oven to 425F.  Remove puff pastry from freezer and set out to thaw.

In a large pot heat oil and butter over medium heat.  Add chicken, leeks, carrots, celery and thyme and cook slowly on the stove for 15 minutes, stirring occasionally.  Turn heat to medium-high and add flour, stirring constantly for 1 minute.  Add juice, water, and milk and season with salt and pepper to taste.  Bring to a boil, stirring constantly, then cover and reduce heat to medium-low.  Simmer for 30 minutes, or until chicken is tender, stirring occasionally so the bottom doesn't stick.  If sauce is still very thin, simmer uncovered until mixture thickens slightly.

Meanwhile, cook the sausage in a skillet until browned and crumbled.  Mix them into the thickened chicken mixture.

Pour the chicken mixture into a 9-inch pie pan.  Roll out the puff pastry to 1/4-inch thick.  Make an egg wash with the egg and 1 tsp water beaten together.  Rub the rim of the pie pan with the egg wash and then put the pastry on top of the pie.  Trim the edges of the pastry and crimp the edges.  Using a knife, lightly score the top of the pastry in a crisscross pattern, which will allow it to puff without shrinking around the edges.  Egg wash the entire top of the pastry, then place in the oven.

Bake for 30 minutes at 425F.  Let sit 10 minutes before serving.
Serves 6.

Sausage Pocket Pies

These pies are the perfect travel food--flaky, delicious, meaty, filling, and portable.  Grab a bunch to take to a baseball game or on a picnic.  Or just eat them for dinner with a lovely green salad.  They're delicious!  The best part about them, though, is that you can make them ahead of time.  You can either refrigerate or freeze them after they're made, and then pop them in the oven when you are ready to eat.  

Sausage Pocket Pies

Ingredients:
1/4 pound ground Italian sausage meat
1/2 small onion, chopped
2 cloves garlic, minced (about 1 tsp)
1/4 large Granny Smith apple, peeled, cored and cut into 1/4" cubes (or another very tart apple)
1 stem thyme, leaves picked (or 1/4 tsp dried)
1 small stem rosemary, leaves picked (or 1/4 tsp dried)
1 1/2 tsp chopped fresh parsley (or 1/2 tsp dried)
2 T Craisins or raisins 
Salt and pepper, to taste
1 T vegetable oil
1 T butter
1 package Puff Pastry (2 sheets), thawed for 40 minutes
1 egg + 1 tsp water, for egg wash

Prepare two baking sheets with parchment or silpat mats. Have on hand a small bowl filled with water. Preheat oven to 400F.

In a large skillet, cook the sausage over medium-high heat until cooked through.  Remove from pan and crumble; set aside.  In the same large skillet (don't wash), heat oil and butter over medium high heat.  Add onion and saute for two minutes, or until soft and lightly browned.  Add garlic and saute until fragrant and lightly brown, about 1 minute.  Add apples and saute until slightly tender, about 3-4 minutes.  Add thyme, rosemary, parsley, and Craisins, as well as the sausage.  Stir all together and cook for about 1 minute to meld flavors.  Add salt and pepper to taste.  Remove from heat.

Working with one sheet of puff pastry at a time (cover and refrigerate unused sheet until ready to use), cut into nine equal squares (you can cut the sheet first into thirds by cutting along the two fold lines, then cross-cut into nine squares).

Place a tablespoonful of filling in the center of each square.
 

Dip one finger in the bowl of water, then rub wet finger along two adjoining edges of a filled square of dough.

Fold the dough corner-to-corner to create a triangle.  Using the tines of a fork, press the edges together to seal. Place pocket pie on baking sheet.  Repeat with remaining squares and dough.

When all the squares have been filled, you can either bake immediately or refrigerate or freeze the pocket pies.  To refrigerate, cover baking sheet tightly with plastic wrap and refrigerate for up to 24 hours.  When ready to bake, follow baking instructions below.

To freeze, cover baking sheet tightly with plastic wrap and place entire tray in the freezer.  When pocket pies have frozen completely through (at least overnight), remove to a plastic bag to store.  When ready to bake, follow the directions below.

In a small bowl, combine the egg and 1 tsp water with a fork or whisk.  Brush egg wash over each pie. Bake pies at 400F for 20-25 minutes, or until puffy and browned.  Let cool 5 minutes before serving.

Makes 18 pocket pies.

Blueberry Scones

 So a few weeks ago I posted the recipe for scones, and said that I had already posted the recipe for my blueberry scones.  This week I looked and noticed that the blueberry scone recipe is not here!  Something I have to amend immediately!

This recipe is from America's Test Kitchen and is absolutely amazing.  Also, they use a great technique for cutting in butter that both saves time and improves texture, and I've applied it to lots of other recipes since then. 

These scones are buttery and flaky and sweet and oh-so-good.  I'm drooling just thinking about them.  If you, like my ridiculous children, prefer them plain you can make them that way, but they're really better with some berries.  I've also made them with blackberries and raspberries with great success. 

Blueberry Scones
Adapted from America's Test Kitchen


Ingredients:
8 T (1 stick) butter, very cold (frozen is good)
1 1/2 cups blueberries, either fresh or frozen
1/2 cup whole milk
1/2 cup sour cream or plain yogurt
2 cups flour, plus more for work surface
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp table salt
1 tsp grated citrus zest, either lemon, lime, or orange (or a combination)
2 T melted butter
1 T sugar

If using fresh blueberries, check them over for stems, etc., then put them in the freezer until ready to use.

Using a box grater, grate the cold/frozen butter into a bowl.  Place in freezer until ready to use.

In a small bowl, whisk together the milk and sour cream/yogurt.  Place in refrigerator until ready to use.

Preheat oven to 425F.  Line a baking sheet with parchment or silpat, or lightly grease.

In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, salt, and zest with a whisk.  Add frozen butter to the bowl and toss with fingers until thoroughly coated.  Add milk mixture to flour mixture, combining with a spatula until just combined.  Dough will be loose and may not have fully come together.  This is fine.

Transfer dough to a liberally floured surface.  Knead a few times until the dough comes together and isn't so sticky.  You may use another 1/2-1 cup flour at this time, which is fine.  Roll dough into a 12-inch square.  Fold down the top third of the dough, then fold up the bottom third, so the dough is folded like a business letter.  Then do the same thing with the sides of the dough, so you have a 4-inch cube.  Transfer dough to a floured plate and freeze for 5 minutes.

Transfer cold dough to floured work surface and again roll into a 12-inch square.  Sprinkle blueberries over the surface, pressing them slightly into the dough.  Using a bench scraper or thin metal spatula, loosen dough and roll up cinnamon-roll style into a tight log.  Lay roll seam-side down and squash the top with your hands to make it rectangular instead of round.  Cut into 4 equal squares, then cross-cut each square into two triangles.  (I frequently cut the big log into 5 instead of 4, and it works fine, it just makes smaller scones.)

Place the triangles on prepared baking sheet.  Brush tops with melted butter and sprinkle with sugar.***  Bake at 425F for 18-25 minutes, until tops and bottoms are browned.  Transfer to rack and let cool 10 minutes before serving.

Makes 8-10 scones.

***You can also refrigerate or freeze these at this point.  Put the entire baking sheet in the refrigerator or freezer.  After refrigerating overnight, follow the same baking directions as above.  For frozen scones, heat oven to 375 and bake for 25-30 minutes.

Even bedhead is better when you're eating a scone.

Bangers and Mash

England isn't exactly known for it's stellar cuisine, but it does have some amazing homey favorites.  And they all seem to have fantastic names.  Toad in a Hole is my favorite, but I also love Bangers and Mash.  And what's better, it tastes great. Hard to lose there. 
Bangers are sausages, not the Jimmy Dean variety but more the six-inch-long, 1-inch diameter variety.  Lots of grocery stores sell them in the meat department (behind the counter), or you can quite easily make your own, which is what I'm going to do in this recipe.  If you do happen to find some nice Cumberland Sausages, you can use those and skip ahead to the baking directions.

Bangers and Mash with Onions
Adapted from Jamie Oliver 


Ingredients:
1 lb ground pork meat (or lamb, or beef, or whatever you'd like)
3 T bread crumbs
1 egg
2 tsp dry sage, divided
1/2 tsp dry thyme
1/2 tsp dry savory or tarragon (I prefer tarragon)
1/2 tsp ground black pepper
1/2 tsp salt
2 cloves garlic, sliced or minced
1 stem fresh rosemary, leaves picked (or 1 tsp dried rosemary)
4 lbs russet potatoes
1/2 cup milk or buttermilk
2 T butter
2 medium red onions
3 T red wine or balsamic vinegar (I prefer balsamic)
1 chicken or beef bullion cube
1 1/2 cups water
Olive oil

Preheat oven to 350F and spray a small baking sheet with cooking spray.  In a medium bowl combine the ground meat, bread crumbs, egg, 1 tsp sage, thyme, savory or tarragon, pepper, and salt.  Mix well with hands, then divide into two.  Form each half into a sausage on the baking sheet, approximately 8 inches long.  Arrange the garlic on top of the sausages, then sprinkle with rosemary leaves.  Drizzle with olive oil, then bake for 20 minutes.

Meanwhile, peel the potatoes (if desired), chop into cubes and boil in salted water until tender.  When tender, drain, return to pot, and add milk or butter milk and butter and mash until smooth.  If you'd like, you can throw in a teaspoon of minced garlic.  Cover and put on a low burner until ready to serve.

Meanwhile, thinly slice the onions.  Place onions in a lightly oiled frying pan over medium heat.  Cover and cook for 15 minutes, stirring occasionally.  When onions are tender and beginning to brown, remove cover and turn heat to medium-high, stirring until browned.  Add vinegar and let boil until vinegar is mostly evaporated, then add bullion cube and water.  Let boil until it reaches a gravy-like consistency.

To assemble, put a large mound of mashed potatoes on a serving plate.  Cut sausage in half, then cut in half through the length, and place pieces on top of the potatoes.  Top with onions and serve.
Serves 4.