Category: Side dish

Crispy Smashed Potatoes with Cabbage & Stout Mustard

~ katecooking ~ Leave a comment

https://www.theoriginaldish.com/2019/03/17/crispy-smashed-potatoes-with-cabbage-stout-mustard

  • 1 ½ lbs red potatoes
  • olive oil, as needed
  • kosher salt, as needed
  • ½ cup whole grain mustard
  • ¼ cup stout
  • 1 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1 bunch radishes, trimmed and halved
  • 2 tbsp butter
  • 1 shallot, thinly sliced
  • ¼ tsp caraway seeds
  • ½ small green cabbage, cored and thinly sliced (approx. ½# sliced)
  • 1 tbsp chopped fresh chives
  • ½ cup sour cream
  • fresh dill
  • flaky sea salt
  1. Preheat the oven to 425°F.
  2. Place the whole red potatoes into a large pot and cover with cold water. Add a heaping pinch of salt. Bring the water up to a boil over high heat. Reduce the heat to a simmer and cook for about 15 minutes, or until just fork tender. Drain the potatoes. Once cool, transfer the potatoes to a paper towel and let them fully dry.
  3. Place the potatoes onto a sheet pan. Use a cup or your hands to smash them flat. Drizzle generously with olive oil to coat both sides. Season with a pinch of salt. Arrange the potatoes in one layer, leaving a little bit of room on one side of the sheet pan (for the radishes in step 5). Roast for 25 minutes.
  4. Meanwhile, add the mustard, stout, honey, and lemon juice to a mixing bowl. Whisk to combine. Season with salt to taste. Set aside.
  5. Toss the radishes with a drizzle of oil and a pinch of salt. Add them to the sheet pan. Roast the potatoes and radishes for another 20 minutes, or until the potatoes are crisp and the radishes are tender.
  6. Meanwhile, heat a 12″ skillet over medium heat. Add the butter and let it melt. Add the shallots. Sauté for a 2-3 minutes until tender and caramelized. Stir in the caraway seeds and season with a pinch of salt. Add the cabbage. Season with a pinch of salt and add a splash of water. Cover the skillet and cook for about 5 minutes, stirring occasionally. Remove the lid and allow the cabbage to cook for another minute or so, until tender and caramelized. Stir in the chives.
  7. To assemble, spread the sour cream onto a large plate. Top with the cabbage, crispy smashed potatoes, and roasted radishes. Spoon the stout mustard over top. Garnish with fresh dill and a sprinkle of flaky sea salt.

Southern Style Mac and Cheese

~ katecooking ~ Leave a comment
https://www.sweetteaandthyme.com/southern-baked-macaroni-cheese-soul-food/?utm_campaign=later-linkinbio-sweet_tea_thyme&utm_content=later-7517888&utm_medium=social&utm_source=instagram
Make 3/4 of the sauce for less rich mac.

INGREDIENTS

  • 16 oz (500 g) elbow macaroni, uncooked
  • 6 cups chicken broth
  • 8 oz (225 g) sharp cheddar cheese, shredded
  • 8 oz (225 g) colby jack cheese, shredded
  • 8 oz (225 g) part-skim mozzarella cheese, shredded
  • 8 oz (225 g) American cheese, cubed
  • 4 oz (125 g) cream cheese, cubed and room temperature
  • 1 cup (250 ml) half and half
  • 1 cup (250 ml) heavy cream
  • Kosher salt and freshly cracked black pepper, to taste
  • ½ teaspoon (4g) smoked paprika
  • 1-2 teaspoon (3g) garlic powder
  • 1 teaspoon (3g) onion powder
  • ½ teaspoon mustard powder
  • 2 large eggs

INSTRUCTIONS

  1. Preheat oven to 350 degrees F (180 degrees C). Butter an 8 by 11 or 9 by 13-inch baking dish and set aside.
  2. Fill a large stockpot or dutch oven halfway with chicken broth (or water if you don’t have broth), and bring to a boil. Add in elbow macaroni and cook until just under al dente, according to package directions. Do not fully cook or overcook the macaroni pasta, it’ll finish cooking through completely in the oven. Once just under al dente, drain the pasta.
  3. While the pasta boils, use a wooden spoon to mix the half and half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella cheese, all of the American cheese, and all of the cream cheese in a large mixing bowl.
  4. Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper, stirring well and tasting the mixture to ensure there is a good flavor. Do not add too much salt, since cheese is pretty salty and will add its saltiness as it bakes. Once satisfied with the seasoning, stir in the cooked macaroni and eggs until well incorporated with the cheese.
  5. Pour the macaroni mixture into the baking dish and spread evenly.
  6. Top the macaroni and cheese generously with the rest of the cheddar cheese and colby jack cheese. Sprinkle the top with a little more smoked paprika, if desired.
  7. Bake the mac and cheese for 35 minutes or until the cheese crust is bubbly and nicely browned. Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry.
  8. Let the baked macaroni and cheese cool for about 10 minutes or until just cool enough to serve. Serve hot so the cheese is nice and creamy.
  9. Keep in an airtight container in the fridge for up to 4 days.