Discovered through an impromptu conversation about food, someone told be about the Russian potato dish that is basically a comfort food closely associated with many if not all homes of the region who are blessed with mini woods and forests. They would go every fall mushroom picking, and besides pickling their natural harvest (mushrooms just pop up, they are not planted), they would make this saute. Continue reading “1126. Russian Potato and Mushroom Saute”
Potatoes are so great, I have dedicated an entire category on MCW just for them. Whether you boil them and eat them with salt, or fry them up into french fries, they harbor so much potential, those humble tubers. This pan fried, cheese stuffed potato rosti has a very funny story of its creation.
Continue reading “993. Cheese Stuffed Potato Rosti”
In this house, we appreciate a well cooked potato. Be it baked, roasted, fried, or even simply boiled with some salt and a dab of butter. This particular casserole is not too different from a gratin dauphinois, but different enough to merit its own post. Continue reading “922. Hasselback Potato Casserole”
Gratin dauphinois is a French-Swiss potato dish cooked very simply where thinly sliced potatoes release their natural starch to thicken their own milky-creamy bath. That’s right: no flour or cornstarch thickeners here. Continue reading “859. Gratin Dauphinois”
It was so much fun preparing this serve-yourself baked potato bar. The only cooking involved (unless you make your own pulled meat or shawerma) is baking the potato, which is as easy as wrapping in foil and throwing in an oven. All the rest is prep work. Continue reading “817. Baked Potato Bar”
Hachis parmentier, cottage pie, shepherd’s pie… there’s something to be said for meat mince topped with mashed potato and baked to a bubbly crusty finish. Continue reading “715. Cottage Pie”
Sometimes, an incomprehensible ravenous need arises for a good, juicy steak. Nothing fancy, just salt and pepper, and the classic pairing of some form of potatoes. Continue reading “640. Steak and Parmesan Potatoes”
The joys of a good batch of french fries are never to be underestimated.
They make everything better: as a side, in a sandwich, or even as a meal in its entirety! Continue reading “636. Canadian Poutine”
Have you ever pressed flowers in a book, forgotten about it, and were so pleased when you found it accidentally again? This recipe reminds me of pressed flowers. Continue reading “521. Roast Parsley Potato Halves”
Hachis parmentier takes me back to when I was ten. Continue reading “495. Hachis Parmentier”