Cheesy Peasant Potatoes

Following the ArtsMemphis culinary series dinner at the James Lee House, I luckily learned a few culinary secrets in the kitchen of Master Chef Jose Gutierrez. Chef Jose, a mentor and friend, is known for his thirty plus years of experience in and influence of the Memphis fine dining scene. I'm a raving fan of his work and his culinary philosophy: "simultaneously feeding the body, the soul, and the intellect."

Chef Jose understands my desire for simplicity on one's plate and palate, hence why my first private cooking lesson revolved around the simple stove-top filet with shallot, mushroom, and to-die-for cheesy peasant potatoes. Minimal ingredients, minimal equipment and time, and maximum quality.

A few tips I took with me (that I'll gladly share with you!):

1. Soak potatoes in water once they're sliced. They'll stay bright white, and the extra starch (that usually makes them stick together) will remove itself.

2. Just because you pour a bunch of oil in the pan doesn't mean you have to eat it. The more oil, the more crispiness; but drain the pan throughout cooking, and you'll be avoiding the unhealthy foundation.

3. Everything needs parsley. Trust Jose.

Oh, and FYI: A sprinkle of cheese completely elevates the following side dish. No need for more than an ounce.

Makes 2 servings

1 potato, peeled and sliced super thin 1 tablespoon parsley, finely chopped 2 tablespoons canola oil 1 ounce shredded mozzarella Salt and pepper

1. Heat canola oil in a small saucepan over medium-high heat. Meanwhile, place sliced potatoes in a small bowl of water to remove extra starch.

2. Add potatoes to pan and spread evenly. Sprinkle with salt and pepper. Do not flip until underside begins to get crispy, approximately 3-4 minutes. Once crispy, flip allow other side to cook evenly.

3. Once potatoes are fully cooked, turn off stove and add mozzarella. Quickly toss potatoes until cheese begins to melt. Add generous sprinkle of parsley and remove from pan. Serve warm.

 

Skillet Shortcut Shakshouka

This one-dish dinner became the culmination of a "Chopped"-like personal challenge. My fridge was bare on a Monday evening (I had yet to make my weekly grocery run), and I was only left with four ingredients: an avocado, tomato, half a sweet onion, and eggs. Being the kitchen nerd that I proudly am, I found myself in the Williams Sonoma outlet the morning beforehand and collected some cute-but-totally-unecessary gadgets. Amongst the pile of new linen napkins, a spiralizer, and spoons, I bought a 6-inch mini cast iron skillet. Adorable and affordable, might I add! The low and slow cooked onions and tomatoes created a rich base for boiled eggs and diced avocado, all of which I could prep, cook, and eat in one skillet. The result? A shortcut shakshouka, my official go-to dinner for one.

Makes 1 serving

2 eggs 1 roma tomato, diced 1/2 sweet onion, diced 1/2 avocado, diced 1 tablespoon olive oil Sprinkle of mozzarella cheese Fresh herbs on hand, minced

1. Heat olive oil in a small cast iron skillet on medium heat. Add onions, cooking until translucent, about 5 minutes. Then, add tomatoes and continue to cook for another 5 minutes.

2. Turn broiler on high. Create two spaces in the skillet to carefully crack the eggs. Leave skillet on the stove for 2 minutes, then turn off stove and add to the broiler for 2 more minutes, until egg whites are cooked through.

3. Return skillet to the stove and top with sprinkled cheese and herbs. Add avocado and enjoy immediately.

Picolo Sara Pasta

Ciao Bella has been a traditional, consistent Memphis "go-to" dining spot for over a decade, but its new seasonal menu and sweetheart of a head chef, Branon Mason, recently left my gal Becca and I gratified and satisfied. A usual Caramelized Critique would make for a nice summation of toasted raviolis and tuscan soups, yet an original Ciao Bella recipe could bring the restaurant's flare into your own home...Am I right?

Upon choosing lighter Italian fare for lunch (although their new happy hour menu sounds pretty dreamy), we came across the Picolo Sara pasta with spinach, cheeses, and sun dried tomatoes. Sounded divine. Looked divine. Tasted divine.

Makes 2-4 servings

1 pound penne pasta 1/2 cup of sundried tomatoes julienned. 2 ounces unsalted butter 1 ounce minced garlic 1/2 cup of dry cooking white wine 1 1/2 cups fresh baby spinach 8 ounces goat cheese 1/2 cup clam juice 1/2 pound of shrimp 2 ounces extra virgin olive oil

1. Cook pasta in salted water for 8-10'mins or until al dente. Set aside.

2. Sauté shrimp and garlic in oil and butter on high heat for 2 minutes. Deglaze with white wine and clam juice and reduce heat to medium high.

3. Add sundried tomatoes and baby spinach and cook for 1 minute.

4. Add pasta and goat cheese, and stir for 1-2 minutes more. Add salt and pepper to taste and serve.

courtesy of ciao bella restaurant

Green Bean Salad with Mustard Seeds and Tarragon

Are your eyes also stuck on the the brightness and beauty of this salad? I didn't even enhance the color while editing my photography. . .This is authentic cooking, and I think you are going to love this salad to serve during any season.

You must get this cookbook, first of all. The pages are absolutely beautiful and literally urge you to get off the couch, find a farmers market, and attempt to mimic the colorful, visionary vegetarian recipes.

For a dinner party last week, I adapted this green bean salad as a starter to roasted halibut with homemade chickpea puree (also known as hummus) and red potatoes. We all loved the lemony crunch and appreciated the slightly licorice taste of the tarragon. The mustard seeds, which I had never before owned in my spice cabinet, were a warm touch. Above all else, though, this gorgeous dish will turn any dinner plate into a masterpiece. I assure you. Blanch away, and Happy Monday.

adapted from Plenty

Makes 6-8 servings

1 1/2 cups green beans, trimmed 1 1/2 cup snap peas, trimmed 1 cup snow peas, trimmed 1 cup green peas, fresh or frozen 1 teaspoon mustard seeds 3 tablespoons olive oil 1/4 red onion, finely chopped 1 garlic clove, minced Grated zest of 1 lemon 1 tablespoon chopped tarragon Coarse sea salt 1 cup arugula & spinach mix

1. Bring water to a boil in a medium saucepan. Blanch green beans for 4 minutes, then immediately drain into iced water. Drain and dry. repeat Repeat for snap peas (Blanch 1 minute), snow peas (Blanch 1 minute), and peas (Blanch 20 seconds).

2. Combine all beans and peas into a large mixing bowl. Meanwhile, in a small saucepan, heat oil, mustard seeds and garlic. When seeds begin to pop, pour contents of the plan over the beans and peas.

3. Toss mixing bowl, then add red onion, lemon zest, and tarragon. Mix well and season with salt to taste.

4. Just before serving, fold spinach and arugula leaves in the beans and peas. Serve at room temperature.

Harvest Pumpkin Soul Soup

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Eleven days until the thrilling holiday arrives, so pumpkin must be the primary ingredient for the first course of my and Conni'sAll Hallows Eve Dinner party. While we have already taken note of the fig and mascarpone dessert and blackberry brew cocktail, I think you'll love the remaining two Halloween plates, both involving the most coveted element of the season. The soothing richness of this broth (without the cream!) will warm you up as temperatures drop. Sprinkle the top of each bowl (by Paper and Clay) with toasted pumpkin seeds and nutmeg.

Makes 4 servings

1 15 ounce can of canned, unsweetened pumpkin 2 14.5 ounce cans vegetable stock 1 teaspoon olive oil 1 cup onion, chopped Pinch of ground nutmeg Salt and pepper, to taste

1. Sauté onion in olive oil, until tender. Add 1 can of vegetable stock and bring to a boil. Cover, reduce heat and simmer for 15 minutes.

2. Add remaining can of vegetable stock, canned pumpkin, and ground nutmeg. Stir well before bringing to a boil again. Cover, reduce heat, and simmer for an additional 10 minutes, stirring occasionally. Season with salt and pepper.

3. Ladle into soup bowls and top with roasted pumpkin seeds.

adapted from the beauty bean

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Your New Favorite Salad Dressing

Too often, I find myself debating in the salad dressing aisle. I am either tired of the staples, or I'm too skeptical of the flavor combinations in newer, unfamiliar bottles. Instead of wasting five extra minutes on my weekly grocery run, I have vowed to abandon the aisle completely and use pantry ingredients to make my very favorite (and your soon-to-be very favorite) vinaigrette.

For this batch, I grabbed a few of the newest Hatchery ingredients, including Other Brother olive oil, O Olive Oil's balsamic vinegar, and Ohia organic honey. The pure honey is the secret -- its naturally crystalized, creamy consistency is key to binding the vinaigrette. And doesn't enjoy a touch of sweetness to offset the tart acidity of vinegar?

My family friend Billy Orgel delivered a bag of heirloom tomatoes from his backyard. Of course a manufactured salad dressing wouldn't do those beauties justice -- but this recipe does!

1/3 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon dijon mustard 1 garlic clove, finely minced 1 teaspoon pure honey Salt and pepper, to taste

1. Whisk all ingredients in a small bowl until well combined. Emulsify in a blender for a thicker consistency.

2. Pour over your favorite salad or store in a mason jar in the fridge for later use.