Glass Potatoes

Based on a popular Korean dish, Glass Potatoes are small potatoes simmered in a sweet-and-savory miso flavored syrup that results in a velvety interior with a gorgeous mirror glazed exterior.


During summer, I harvest potatoes as I need them. However, at the end of each growing season I have to dig up the plant before the first freeze. I often get “baby” potatoes along with the mature full sized potatoes. I love new potatoes, the actual name for those cute little baby potatoes. For one, they cook up much quicker which is great for those busy weekday nights when you do not have a lot of time to spend in the kitchen. Additionally, a new potato will typically taste sweeter than a mature potato and have softer flesh. You do not want to use them in any recipe that has a long cooking time or they will cook down to mush. But these little cuties are the perfect side dish. I need to use new potatoes up within the first three months which often leads to creative recipes much like this recipe.

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Charred Broccoli

A tangy bite of feta over the smooth buttery taste of charred broccoli with fresh thyme and toasted breadcrumbs.

Tried of the same old salad for lunch? Add a plate of sliced charred broccoli to your lunch routine to switch it up a bit. lt not only looks divine, but there is something about using a fork and knife to cut into it that is physiologically satisfying.

Protein:

I am not a nutritionist, nor could I play one on TV. To be far, I would not want to play or be one either. It sounds about as much fun as being an accountant. Now before you get all offended, keep in mind I am an accountant and IT is boring. But I’m getting off track here, let’s talk a little about protein. According to Healthline, it’s not just the total amount of protein you take in every day. It is also about getting enough at each meal that is also important. Researchers recommend a minimum of 20–30 grams of protein at each meal. You won’t get that here. If that is important to you add some squash or pumpkin seeds to the dish.

A Mushroom by any other name:

I tend to use mini bellas in most of my recipes. Not only are they versatile and can be used in most anything, they offer a more complex flavor component. Brown-hued mushroom varieties have a stronger taste mainly due to their unique umami. If you are not a mushroom lover, or prefer a milder flavor, you can swap them for a lighter variety. Try using White Buttons instead. For this recipe a mushroom by any other name is still a mushroom.

Charred Broccoli

Cedar Oak Farms
Prep Time 10 mins
Cook Time 12 mins
Course Main Course, Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 8 ounces baby bella mushrooms, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large bunch broccoli, sliced lengthwise into 3 – 4 thick slices
  • Salt and pepper, to taste
  • 4 ounces feta cheese
  • 1/4 cup breadcrumbs, toasted
  • 2 sprigs fresh thyme, destemmed

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the butter and melt. When all the butter is melted add the mushrooms and sautéed until soft, stirring often to avoid burning the butter, about 5 – 6 minutes. Transfer the mushrooms to a plate. Set aside.
  • Wipe the skillet out with a paper towel. Return to heat and warm some olive oil in skillet. Reduced the heat to medium and add the broccoli slices. Salt and pepper to taste. Sauté for 3 minutes; turn over and sauté the other side.
  • Return the mushrooms back to the skillet to heat through. Transfer the broccoli slices to serving plates. Spoon some mushrooms over each broccoli slice. Divide the feta cheese evenly over the slices. Season with breadcrumbs and fresh thyme.
Keyword Meatless

Grilled Smoked Potato Salad

There are those dishes that define a season and the rituals of that season. In the Fall that is chili, tailgating, football. But in the summer, it is burgers, picnics, and grilling. What goes with all three? Smoked potato salad! We’ve been perfecting this dish for some time now and can’t wait to share it with you. So, fire up those grills!

Smoked Potato Salad

Cedar Oak Farms
Prep Time 15 mins
Cook Time 15 mins
Course Salad
Cuisine American
Servings 8

Ingredients
  

  • 6 unpeeled red potatoes, sliced in half
  • 1/2 red onion
  • 1/2 sweet onion
  • 1/2 yellow onion
  • 2 stalks celery, diced
  • 1/2 cup red, or orange, bell pepper, diced
  • 1/3 cup mayonnaise
  • l/4 cup plain Greek yogurt
  • 1/8 teaspoon smoked paprika
  • Salt and Pepper, to taste

Instructions
 

  • For a nice smoke flavor, you want to use wood smoking chips. The heat will stay lower taking more time to grill, giving you that wonderful smoky flavor. Soak half of a bag, approximately 100 cubic inches, of wood chips in water for 30 minutes.
  • Start a charcoal grill preheating the coals.
  • Place the potatoes in a microwave-safe bowl and microwave for 5-8 minutes.
  • Brush the sliced side of the potatoes and onions with olive oil.
  • Spread out hot charcoal. Drain water from the chips and spread on top of the charcoal.
  • Place potatoes and onions on grate cut side down and grill for 10 – 15 minutes, or until the potatoes are tender but not soft. Think al dente. You want them to have some firmness that will hold up to being cut and tossed without falling apart.
  • Remove the potatoes from the grill and wrap in foil. Place in refrigerator for 30 minutes to stop the cooking process. Remove the onions and set aside until later.
  • Remove from the refrigerator and cut the potatoes into bite-sized cubes and place in a large bowl. Dice the onions and add to the bowl. Add celery, bell peppers, mayonnaise, yogurt, smoked paprika, salt, and pepper. Gently mix together.
  • Refrigerate until ready to serve allowing the flavors to marry. Serve with your favorite grilled meats
Keyword Salad, Side Dish