Kitchen Encounters

~ One Potato, Two Potato -- Russet, Red and/or Gold ~

Potatoes.  Not the most exciting foodie topic, but, in our food world, potatoes, are not created quite equally.  "Honey, pick up a bag of potatoes while you're at the store."  It's an innocent request, but, depending on what type of potato comes home in that bag could mean the difference between a great outcome or a mediocre one.  There are a lot of potato varieties, but, for us everyday cooks, I'm gonna focus on the three most common ones -- Russets, reds and golds).  I've come to appreciate the subtle differences between these three, and now, to make a long story short and easy to understand: Russets (baking potatoes/starchy potatoes), Reds (boiling potatoes/waxy potatoes) and Golds (all-purpose potatoes/middle-of-the road potatoes).  

Russet or baking potatoes.  This ruddy-skinned, pleasantly-bland tasting potato is known for its high-starch content.  It's your best friend for baking. The flesh is quite dry and the skin is thick, so, it bakes up crisp on the outside while the inside gets fluffy -- perfect to soak up those pats of butter.  It's the best potato for French fries too.  The starch cooks up a crispy outside while getting that fluffy-light interior that makes for the perfect bite.  There's more.  The high starch content makes Russets ideal for making mashed potatoes because the drier texture keeps them light and fluffy when mashed -- instead of getting pasty or gluey like other potatoe varieties. 

Red or boiling potatoes. This red-fleshed, slightly-sweet tasting potato is considered waxy, meaning, it holds its shape during the boiling process.  This trait makes them, skins-left--on-or-taken-off, great for potato salad, but, makes them undesirable for mashing because they get lumpy and heavy.  They're terrific in shredded or layered applications where they cook through but still hold shape, like hash browns or potato pancakes.  There's more.  They will also soak up all the creaminess in a baked gratin/scalloped potato dish without getting mushy.  The bit of natural sugar in this potato also makes it brown nicely when sliced and fried.  This is potato of choice for potato salad as it holds its shape when cooked and and mixed with the other ingredients.

Gold or all-purpose potatoes. This yellow-fleshed, slightly-buttery-tasting potato is perhaps my favorite of the three varieties because it is the most forgiving in any application  -- I simply adore golds.  They are moister than the Russet and less waxy than the red, plus, their naturally yellow-gold color is so danged pretty to look at.  They are are just waxy enough to stand up in any sliced-or-cubed potato application, yet fluffy enough to make some of the best mashed potatoes you've ever tasted.  You can use a gold potato in any application you would use a red potato, but not vise versa -- red potatoes are simply too waxy for mashed potatoes as they just get gluey.

One potato, two potato -- Russet, red and/or gold: 

"We are all in this food world together." ~ Melanie Preschutti

(Reipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

 

~ Let's Talk an Easy Turkey Breast for Thanksgiving ~

The frost was on the pumpkins, the leaves are off the trees, and Thanksgiving will be here in a few blinks of the eyes.  If you are one of the many trying to scale back on cost without sacrificing taste or tradition, or have no need to cook an entire bird, or simply have no desire for all the fanfare, or, simply want some white-meat turkey for a few simple turkey sandwiches (in place of over-salted deli-meat), it's worth considering purchasing 1-2 turkey breasts this year in place of a giant bird.  Two whole breasts will yield almost twice as much meat for about the same price (sans the dark meat of course), and, will yield enough of flavorful drippings to make a nice amount of gravy too.  Don't want to make gravy?  No worries.  That's optional.  Relax and enjoy.

Lots of tender all-white turkey in less time w/lots less mess:

1  whole turkey breast, completely thawed if frozen, and, removed from refrigerator 2 hours prior to roasting so it is not remarkable cold when placed in the oven

1  14 1/2-ounce can chicken stock (if you want to make gravy), or, 2 cups water (if you don't want to make gravy)

1  medium onion, coarse-chopped

2  medium stalks celery, coarse-chopped

1  teaspoon dried rosemary leaves, or, 2 medium sprigs fresh rosemary

freshly-ground sea salt and peppercorn blend

~Step 1.  In the bottom of a 13" x 9" x 4" disposable aluminum roasting pan, place the chicken stock (or water), chopped onion, celery and rosemary (the aromatics will impart flavor and moisture into the bird).  Insert a rack into the pan and place the turkey breast, skin side up, on the rack.  Generously season the top of the turkey with freshly-ground sea salt and peppercorn blend. Cover and tightly seal the pan with a large sheet of aluminum foil, being careful to prevent any rips or tears in the foil, which would allow steam to escape during the roasting process.  If you do rip or tear the foil, no matter how small it appears to be, be sure to start over with a new piece.

On lowest rack of preheated 350 degree oven, roast:

1 hour, 30 minutes (for a 3-3 1/2-pound split, turkey breast half)

1 hour, 45 minutes (for a 4-4 1/2-pound split, turkey breast half)

2 hours (for a 5-6-pound whole turkey breast)

2 hours, 15 minutes (for a 6-7-pound whole turkey breast)

2 hours, 30 minutes (for a 7-8-pound whole turkey breast)

2 hours, 45 minutes (for an 8-9-pound whole turkey breast)

3 hours (for a 9-10-pound whole turkey breast)

~ Step 2.  Remove roasting pan from oven and allow to rest about 15 minutes.  Slowly and carefully remove the foil -- hot steam is going to escape which can burn you. Place the same sheet of foil, "wet" side up on the counter, transfer the turkey to the foil, tightly seal the foil up and around it, and patiently allow the turkey breast to rest about 30-45-60 minutes prior to slicing and serving hot, warm, room temperature or cold the next day. Do not be inclined to skip this step.

~ Step 3.  While the turkey breast is resting, pour the flavorful pan drippings through the strainer of a fat-lean separator.  You will have about 3 1/2 cups of flavorful drippings to make gravy.  After the turkey has rested, remove each breast half from the breast bone on both sides.  With the aid of a sharp paring knife, these will pull away from the bones cleanly and easily. Slice and serve warm, at room temp or cold.

Served hot or cold, tender all-white turkey meat can't be beat:

Let's Talk an Easy Turkey Breast for Thanksgiving: 3-4 hearty servings from each breast half, and, 4-6 sandwiches from each breast half.

Special Equipment List:  cutting board; chef's knife; 13" x 9" x 4" disposable aluminum roasting pan; wire rack; aluminum foil; fat-lean separator; paring knife

Cook's Note:  'Tis the season for mashed potatoes:  the Thanksgiving turkey feast, then, the Christmas prime rib feeding frenzy, and, shortly after, the clock ticks down to the mother-of-all pork festivals:  New Year's Day.  In a moment of reflection, it occurred to me that the combined total of these three holidays equates to approximately 50-60 pounds of heavy hunks of roasted meat, and, about 25-30 pounds of potatoes mashed.  Read my post:  ~ Basic Machinations for Mashed Potato Perfection ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ Fall Sweet Potato, Black Bean & Ground Beef Chili ~

Generally speaking, I'm not a Crockpot kinda gal, unless the end absolutely justifies the means with no compromise.  In the case of this recipe, and almost any chili recipe, because chili is best when cooked low and slow over a long period of time, the end definitely justifies the means -- because that's what slow cookers are designed to do.  There's more.  This chili recipe, which is chocked full of sweet potatoes slow-cooked in a scrumptious blend of tomatoes mixed with aromatic spices is perfect for Fall.  Which is why my family refers to this chili as my "Fall chili".

Sweet potato, black bean & ground beef chili -- perfect for Fall!

1  28-ounce can crushed tomatoes

1  14-ounce can diced tomatoes

1  14-ounce can black beans, well-drained and rinsed

1  40-ounce can red-skinned kidney beans, undrained

4  tablespoons dark brown sugar

2  tablespoons chile powder

1/2  teaspoon ground cloves

2  tablespoons ground cumin

2  teaspoons smoked paprika

1  teaspoon sea salt

1  teaspoon red pepper flakes

10  pounces large-diced  yellow or sweet onion (about 3 cups)

5  ounces each large-diced green and red bell pepper (medium-sized 1 green and 1 red bell pepper)

16  ounces peeled and 3/4"-1" chopped sweet potato (about 2 medium-sized sweet potatoes)

2 1/2-3  pounds lean ground beef (90/10)

~Step 1.  Place the crushed tomatoes, diced tomatoes, black beans and kidney beans in the Crockpot followed by the brown sugar and all the spices (the chile powder, cloves, cumin, smoked paprika, salt and red pepper flakes).  Prep the onion, bell peppers and sweet potato* as directed, adding them to the Crockpot as you work.  Do not add the ground beef at this time.  Using a large spoon, stir all the ingredient together.  Wipe any drips from the rim of the Crockpot and place the lid on.  Cover the Crockpot and set it to cook on high for 4 hours.  In the meantime:

*Note:  Error on the side of the vegetables being chopped too large as they shrink while cooking.

~ Step 2.  In a 10" skillet, place the ground beef. Lightly season beef with a very light sprinkling of salt and pepper.  Adjust heat to sauté, stirring constantly, while breaking up the meat into small chunks and pieces with the side of a large spoon or spatula. Cook until meat is just cooked through, about 6-8 minutes.  Do not brown the meat.  Remove from heat.  Drain and discard all excess liquid from the skillet.

~Step 3.  Stir the cooked and drained meat into the vegetable mixture in the Crockpot.  Cover the pot and continue to to cook for the remainder of the 4 hours. After 4 hours of cooking, give the chili a thorough stir and take a taste or two.  If the sweet potatoes are soft and tender, the chili is done and ready to serve.  If they are not cooked to your liking, reduce heat on Crockpot to low and cook for 30-60 additional minutes.  Can be made ahead and refrigerated or frozen.

Full of sweet potatoes slow-cooked in a scrumptious blend of tomatoes, beans, aromatic spices & sautéed ground beef:

Fall Sweet Potato, Black Bean & Ground Beef Chili:  Recipe yields 5 quarts/10, 2-cup servings.

Special Equipment List: 6 1/2-quart crockpot; cutting board; chef's knife; large spoon; 10"-12" skillet; spatula; ladle; 5, 1-quart-size freezer-safe food storage containers w/tight-fitting lids 

Cook's Note: Sweet potatoes were first introduced to North America when Columbus brought them over from the island of St. Thomas, where this large edible root, which belongs to the morning-glory family, is native to the tropical regions of the Americas.  There are many varieties of sweet potato, but the two most widely grown commercially are a pale sweet potato and a dark-skinned variety Americans erroneously call "yam" -- the yam is not even related to the sweet potato. Read: ~ An Inconvenient Truth - A Sweet Potato is Not a Yam ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ Simply Slightly-Spicy Pasta with Butter and Garlic ~

No matter what you might imagine, people who cook all day have little-to-no desire to cook again at the end of a hectic work day -- and that's not a bad thing.  Yet, these are at the same people who conjure up the best no-fuss, no-mess, simply-delicious stuff to eat.  Trust me I know.  There was a time in my life when I did cook all day.  I won't lie, I'm rally happy those crazy days are over, but, I still love to sit in front of a movie or three to relax and enjoy one of my easy conjurings.

Four ingredients (five if you want cheese) & 12-15 minutes:

For 2 large servings or 4 smaller servings:

12  ounces farfalle (bow-tie) pasta

2  quarts water, for cooking pasta

2  teaspoons sea salt, for seasoning pasta water

6  tablespoons salted butter

3/4  teaspoon garlic powder

1/2  teaspoon red pepper flakes

2-3  tablespoons finely-grated Parmesan cheese, for garnishing pasta (optional)

For 1 individual serving:

4  ounces farfalle (bow-tie) pasta

2 1/2-3  cups water

3/4  teaspoon salt, for seasoning pasta water

2  tablespoons salted butter

1/4-1/2  teaspoon garlic powder

1/4  teaspoon sea salt

1/4  teaspoon red pepper flakes

1  teaspoon Parmesan cheese, for garnishing pasta (optional)

~Step 1.  In an appropriately-sized stockpot or saucepan place the of water.  Add the sea salt and bring to a boil over high heat.  Add the pasta to the boiling water and give it a stir.  Adjust heat to a rapid simmer and cook, according to package directions, until al dente, about 9-10 minutes -- do not overcook pasta.  Drain pasta into a colander and set aside -- do not rinse pasta.

~Step 2.  Return the still hot pan to the stovetop. Over low heat melt the salted butter, then, stir in the garlic powder, sea salt and 1/4-1/2  teaspoon red pepper flakes.  Add the cooked pasta.  Stir until pasta is enrobed in butterand mixture is steaming.  Transfer to serving bowl(s), garnish with optionalParmesan and serve immediately.

Nothing fancy, definitely not gourmet, simply delicious:

Simply Slightly-Spicy Pasta with Butter and Garlic:  Recipe yields 2 hearty servings/4 side-servings, or, 1 small-but-filling just-for-me serving.

Special Equipment List:  4-quart wide-bottomed stockpot or 2-quart saucepan; colander; large spoon

Cook's Note: Meet one of my fifteen-minutes-to-make pasta-craving-at-midnight meals.  Truth told, it's more akin to my I-just-got-home and I'm starving what-can-I-make-really-fast meal -- a hot, hearty, comforting feed-me-now meal.  That said, it's also one of my go-to side dishes to serve with roasted chicken, broiled fish or sautéed seafood too -- I simply love it alongside some buttery, garlicy shrimp.  If you have homemade marinara sauce on-hand in your freezer, feel free to use it, but, trust me, when store-bought marinara sauce gets a bit of cream stirred into it, you'll get no complaints.  Try my ~ Buttery Pasta in a Silky Tomato-Cream Sauce ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ Just Buttery Pasta in a Silky Tomato-Cream Sauce ~

Meet my fifteen-minutes-to-make pasta-craving-at-midnight meal.  Truth told, it's more akin to my I-just-got-home and I'm starving what-can-I-make-really fast meal -- a hot, hearty, comforting feed-me-now meal.  That said, it's also one of my go-to side dishes to serve with roasted chicken, broiled fish or sautéed seafood too -- I simply love it alongside some buttery, garlicy shrimp.  If you have homemade marinara sauce on-hand in your freezer, feel free to use it, but, trust me, when store-bought marinara sauce gets a bit of cream stirred into it, you'll get no complaints.

A tasty little side-dish for chicken, fish or seafood:

For 2 large servings or 4 smaller servings:

12  ounces farfalle (bow-tie) pasta

2  quarts water, for cooking pasta

2  teaspoons sea salt, for seasoning pasta water

6  tablespoons salted butter

3/4  teaspoon garlic powder

1/2  teaspoon red pepper flakes

2  cups homemade or store-bought marinara sauce, your favorite brand

1/2  cup heavy or whipping cream

2-3  tablespoons finely-grated Parmesan cheese, for garnishing pasta

For 1 individual serving:

4  ounces farfalle (bow-tie) pasta

2 1/2-3  cups water

3/4  teaspoon salt, for seasoning pasta water

2  tablespoons salted butter

1/4-1/2  teaspoon garlic powder

1/4  teaspoon sea salt

1/4  teaspoon red pepper flakes

3/4  cup marinara sauce

3  tablespoons cream

1  teaspoon Parmesan cheese, for garnishing pasta

~Step 1.  In an appropriately-sized stockpot or saucepan place the of water.  Add the sea salt and bring to a boil over high heat.  Add the pasta to the boiling water and give it a stir.  Adjust heat to a rapid simmer and cook, according to package directions, until al dente, about 9-10 minutes -- do not overcook pasta.  Drain pasta into a colander and set aside -- do not rinse pasta.

~Step 2.  Return the still hot pan to the stovetop. Over low heat melt the salted butter, then, stir in the garlic powder, sea salt and 1/4-1/2  teaspoon red pepper flakes.  Add the marinara sauce and cream to pan.  Using a large spoon, stir until sauce is uniform in color.  Adjust heat to a gentle simmer and cook about 1 minute.  Turn the heat to low and add the cooked pasta.  Stir until pasta is enrobed in sauce and mixture is steaming.  Transfer to serving bowl(s), garnish with Parmesan and serve immediately.

Nothing fancy, definitely not gourmet, simply delicious:

Just Buttery Pasta in a Silky Tomato-Cream Sauce:  Recipe yields 2 hearty servings/4 side-servings, or, 1 small-but-filling just-for-me serving.

Special Equipment List:  4-quart wide-bottomed stockpot or 2-quart saucepan; colander; large spoon

Cook's Note: Why is this is one of my favorite in-a-hurry shrimp-loving dishes?  Glad you asked.  In my food world, lightly-sautéed shrimp are perfect when paired with some perfectly-cooked pasta that's been enrobed in a slightly-spicy tomato-cream sauce.  There's more.  It only requires few on-hand ingredients, and, there's little-to-no prep -- all of us cooks like to hear those words. Try my ~ One-Pan Shrimp & Shells in Tomato-Cream Sauce ~, it's good enough to serve to guests too.

"We are all in this food world together." ~ Melanie Preschutti 

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ One-Pan Shrimp & Shells in Tomato-Cream Sauce ~

Why is this is one of my favorite in-a-hurry shrimp-loving dishes?  Glad you asked.  In my food world, lightly-sautéed shrimp are perfect when paired with some perfectly-cooked pasta that's been enrobed in a slightly-spicy tomato-cream sauce.  There's more.  It only requires few on-hand ingredients, and, there's little-to-no prep -- all of us cooks like to hear those words.  Thirty minutes later, this quick-and-easy super-delicious family-friendly meal is on the dinner table.  I like to serve it with garlic bread, and sometimes I make a salad too, but, even if this is the only thing on the table, there won't be any complaints.  PS: it's good enough to serve to impromptu guests too.

A few-hand ingredients = one simply scrumptious meal:

8  ounces medium-shell pasta

2  quarts water, for cooking pasta

2  teaspoons sea salt, for seasoning pasta water

3  tablespoons salted butter

3  tablespoons olive oil

1/2  teaspoon garlic powder

1/4  teaspoon sea salt

12  ounces large shrimp (28-30 shrimp), peeled, deveined, tails on or off, your choice

2  cups homemade or store-bought marinara sauce, your favorite brand

1/2  cup heavy or whipping cream

1/2  teaspoon additional garlic powder

1/4  teaspoon additional sea salt

1/4-1/2  teaspoon red pepper flakes

additional red pepper flakes, for garnishing finished dish

~Step 1.  In a shallow, 3 1/2-quart wide-bottomed Dutch oven, place two quarts of water.  Add the 2 teaspoons sea salt and bring to a boil over high heat.  Add the pasta to the boiling water and give it a stir.  Adjust heat to a rapid simmer and cook, according to package directions, until al dente, about 9-10 minutes -- do not overcook pasta.  Drain pasta into a colander and set aside.

~Step 2.  Return the still hot pan to the stovetop. Over low heat melt 3 tablespoons salted butter into 3 tablespoons olive oil, then, stir in the 1/2 teaspoon garlic powder and 1/4  teaspoon sea salt.  Add the shrimp to the pan, arranging them side-by-side and in a single layer across the bottom.  Increase heat to medium-low.  Gently sauté shrimp in the butter until opaque and just cooked through, about 1 1/2-2 minutes per side, using a fork and/or a small spatula to flip them over.  Transfer shrimp to a paper-towel-lined plate, leaving all the flavorful butter in bottom of pan.  Set shrimp aside.

~Step 3.  Add the 2 cups of marinara sauce and 1/2 cup of cream to pan, along with 1/2 teaspoon additional garlic powder, 1/4 teaspoon additional sea salt and 1/4-1/2 teaspoon of red pepper flakes.  Using a large spoon, stir until sauce is uniform in color.  Adjust heat to a gentle simmer and cook about 1-2 minutes.  Turn the heat to low and add the cooked pasta.  Stir until pasta is enrobed in sauce and mixture is steaming.  Turn the heat off.  One-at-a-time add the shrimp to the pasta, distributing them evenly over the surface.  Do not stir the shrimp in.  Serve immediately.

One pan & stovetop-to-table in 30 minutes (no cheese please):

One-Pan Shrimp & Pasta in Tomato-Cream Sauce:  Recipe yields 2-3 large servings or 4 smaller servings.

Special Equipment List: 3 1/2-quart Dutch oven or 4-quart wide-bottomed stockpot w/lid; colander; fork and/or small spatula; paper towels; larger spoon

Cook's Note:  Every once in a while, my ability to cook is overshadowed by my desire to cook something remarkably easy, yet good enough to serve to guests -- no special skills, tools or knowledge required.  Today is such a day.  This simple, straightforward and scrumptious recipe, taken from the pages of absolutely nowhere, goes from stovetop to table in less time than it takes to cook spaghetti, and, when beautifully plated, will trick everyone into thinking I cooked all day.  For example:  ~ Shrimp & Lobster Ravioli w/Tomato-Cream Sauce ~.  Give it a try!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)