Mashed potato

Meat And Potatoes

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Many  a person declares them self to be a “Meat and Potato Person“, meaning no fancy concoction, just the basics without a fuss.
After looking at these pictures, most of us will probably concur, at least some of the time 🙂
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Bon Appetit ! Umph 

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Meat And Potatoes

Meat And Potatoes

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Meat And Potatoes

Meat And Potatoes

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Meat And Potatoes

Meat And Potatoes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Beef Short Rib’s Braised In Merlot

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The  other day my friend Leo invited me for short rib’s Argentinian Style ( Tira De Asado), grilled slowly over wood coal, seasoned with just some kosher salt and served with a hearty bread and chimichurri.
While I love to eat the rib’s prepared this way, I like them even more done the classical German and French way: Braised with vegetables in red wine.
As usual, please cook them until very tender but NOT falling off the bone. In my humble opinion, anything falling off the bone is overcooked and it’s texture ruined.
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Bon Appetit !   Life is Good !
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Beef Short Rib's Braised In Merlot

Beef Short Rib’s Braised In Merlot

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Beef Short Rib's Braised In Merlot With Garlicky Mashed Potatoes

Beef Short Rib’s Braised In Merlot With Garlicky Mashed Potatoes

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(You don’t have to watch it, just click once)   Thank you 🙂

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Spinach, Potato, Sausage & Cheese Casserole

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This  is such a versatile dish. Every ingredient can be replaced with a substitute without losing any of the complexity of texture and taste.

Spinach : Asparagus, cabbage, corn, broccoli, carrots, beets, etc.
Potato : Sweet potato, mashed potato, pasta, rice, etc.
Asiago : Gorgonzola, parmesan, cheddar, brie, pepper jack, stilton, etc.
Sausage : Bacon, chicken, seafood, beef, lamb, game, etc.

Saute onion, garlic and sausage in butter, add spinach, wilt. Add blanched potatoes, cheese, milk, salt and pepper. Bake at 375 F until golden brown, about 45 minutes. Let set for 30 minute before serving.
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Spinach, Potato, Sausage & Cheese Casserole

Spinach, Potato, Sausage & Cheese Casserole

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Bon Appetit !   Life is Good !
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” Pepper Jack Stuffed Pierogies, Chicharrones, Corn, Radish & Peas “

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Last nights dinner took me to the polish corner of my kitchen,
where I found a modern version of a dish steeped highly in tradition   🙂

Pierogi
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Ingredients :

Vegetables and Garnish :

  • kernel corn, blanched
  • green peas, frozen
  • sliced radish
  • sliced chives
  • diced onions
  • chicharrones (fried pork rind)
  • garlic paste to taste
  • salt & pepper to taste
  • butter to saute

Method :

Saute onion in butter until translucent.
Stir into the mashed potatoes, add grated cheese and yoghurt,
season with salt and cayenne pepper, mix well.To make the dough, beat together the eggs and sour cream until smooth.
Sift together the flour, salt, and baking powder; stir into the sour cream mixture,
mix well and knead the dough on a lightly floured surface until firm and smooth.
Divide the dough in half, then roll out one half to 1/8 inch thickness.
Cut into 3 inch rounds using a cutter or drinking glass.Place a small spoonful of the mashed potato filling into the center of each round.
Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and filling.Cook in boiling saltwater until dough is done, about 4 to 5 minutes,
depending on the thickest part of the dough. Remove with a slotted spoon, drain.Saute pierogi in butter until starting to brown, add onions, and garlic, saute until
translucent, add corn, peas, radish and salt and pepper to taste.
To serve, plate pierogies, spoon vegetables on top and sprinkle with chicharrones and chives.

Bon Appetit !   Life is Good !

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