Recipes

Three-Cheese Mashed Potato Casserole

Three-Cheese Mashed Potato Casserole

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Ingredients

Makes 4 servings / Prep: 30 min., Cook: 15 min., Bake: 20 min.

Instructions

  • Cook peeled and cubed potatoes in boiling water to cover 15 minutes or until tender.
  • Drain.
  • Beat potatoes and next 3 ingredients at medium speed with an electric mixer until smooth.
  • Stir in milk and remaining ingredients.
  • Spoon into a lightly greased 2-quart baking dish.
  • (Cover and chill 8 hours, if desired; let stand at room temperature 30 minutes before baking.
  • )
  • Bake, uncovered, at 400° for 15 to 20 minutes or until thoroughly heated.

Notes & Wine Advice

*Frozen mashed potatoes may be substituted. Prepare potatoes according to package directions for 4 servings. Proceed with recipe as directed. For testing purposes only, we used Ore-Ida Mashed Potatoes.
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Course; Casserole / Cheese / Side Dish
Diets; Vegetarian

Kosher Leek-and-Potato Fritters Recipe

Kosher Leek-and-Potato Fritters Recipe

Leek-and-Potato Fritters are a delicious and versatile dish perfect for Jewish kosher meals. Crispy on the outside and tender on the inside, these fritters can be served with applesauce or sour cream, depending on the main course. Ideal for Passover when made with matzo meal, they add a flavorful and satisfying touch to any meal.
Couverts18 patties
(including chilling time) 1 hour 30 minutes
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Equipment

  • Dutch oven
  • Large skillet
  • Mixing bowls
  • spatula
  • Masher

Ingredients

Instructions

Cook the Potato:

  • Place the peeled and chopped potato in a Dutch oven with 1 teaspoon of salt.
  • Cover with boiling water and cook for 20 minutes or until tender.
  • Drain the potatoes.
  • Mash the potato and set aside.

Prepare the Leeks:

  • In the same Dutch oven, cook the thinly sliced leeks in boiling water for 3 minutes.
  • Drain the leeks thoroughly.

Combine Ingredients:

  • In a large mixing bowl, stir together the mashed potato, cooked leeks, lightly beaten eggs, matzo meal (or breadcrumbs), grated Parmesan cheese, 1 teaspoon of salt, and freshly ground pepper.
  • Mix until well combined.
  • Cover the mixture and chill for 1 hour to allow it to firm up.

Shape the Fritters:

  • After chilling, shape the mixture into 18 patties.

Cook the Fritters:

  • Heat the canola oil in a large skillet over medium heat.
  • Cook the fritters in batches, frying each patty for about 2 minutes on each side, or until golden brown.
  • Remove and drain on paper towels.

Serve:

  • Serve the fritters immediately with sour cream, applesauce, or both, depending on the main dish.

Notes & Wine Advice

Pair with a light, crisp white wine like Sauvignon Blanc or a sparkling wine that complements the dish’s flavors.

Nutrition values

Calories: 120 kcal | koolhydraten: 12 g | Eiwitten: 4 g | Vet: 7 g | Suiker: 2 g
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Course; Side Dish / Snack
Cuisine; Israel
Diets; Kosher / Vegetarian

Creamy New Potato Gratin

Creamy New Potato Gratin

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Ingredients

Makes 6 servings / Prep: 15 min., Cook: 20 min., Bake: 30 min.

  • 2 pounds small new potatoes cut into ¼-inch-thick slices
  • 1 cup water
  • ¼ cup butter or margarine divided
  • 1 sweet onion chopped
  • 2 cups milk
  • 1 2.64-ounce package country gravy mix
  • 1 8-ounce package shredded Cheddar-American cheese blend
  • 1 cup fine dry breadcrumbs
  • 2 teaspoons dried parsley flakes

Instructions

  • Microwave potato slices and 1 cup water in a shallow glass dish covered with plastic wrap at HIGH 10 minutes or until tender, stirring once after 5 minutes.
  • Drain and set aside.
  • Melt 2 tablespoons butter in a large saucepan over medium-high heat; add onion, and sauté 5 minutes or until tender.
  • Add potato slices, and toss gently; remove mixture from saucepan.
  • Melt remaining 2 tablespoons butter in saucepan over medium heat.
  • Gradually whisk in milk and gravy mix; whisk until smooth.
  • Add shredded cheese, whisking until cheese is melted.
  • Remove from heat, and stir in potato mixture.
  • Spoon into a lightly greased 2½-quart or 9-inch square baking dish.
  • Combine breadcrumbs and dried parsley flakes; sprinkle over potato mixture.
  • Bake at 400° for 25 to 30 minutes or until bubbly.

Notes & Wine Advice

For testing purposes only, we used McCormick Original Country Gravy Mix.
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Course; Side Dish

Potatoes au Gratin

Potatoes au Gratin

In this recipe, the potatoes are partially cooked before they’re baked. Do this step in advance, if you’d like, then chill the potatoes until you’re ready to use them.
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Ingredients

Makes 8 servings / Prep: 20 min., Cook: 30 min., Bake: 1 hr.

  • 4 large baking potatoes
  • 1 large sweet onion chopped
  • 1 8-ounce loaf pasteurized prepared cheese product, diced
  • 1 teaspoon salt
  • ¾ teaspoon pepper
  • 1 cup whipping cream

Instructions

  • Cook potatoes in boiling water to cover 25 to 30 minutes (potatoes will not be totally tender).
  • Let cool slightly; peel and slice.
  • Layer half of potatoes, half of onion, and half of cheese in a lightly greased 13- x 9-inch baking dish.
  • Sprinkle with half of salt and pepper.
  • Repeat layers.
  • Drizzle with whipping cream.
  • Bake potato mixture at 350° for 1 hour or until golden.
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Course; Side Dish

A Mess of Peas

A Mess of Peas

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Ingredients

Makes 10 to 12 servings / Prep: 5 min., Cook: 1 hr.

  • 1 quart water
  • 1 8- to 10-ounce smoked ham hock
  • 8 cups fresh field peas
  • 4 to 6 hot peppers in vinegar drained
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  • Bring 1 quart water and smoked ham hock to a boil in a large Dutch oven over medium-high heat.
  • Reduce heat to low, and simmer 30 minutes.
  • Stir in peas and remaining ingredients; cover and simmer 25 to 30 minutes or until peas are done.

Notes & Wine Advice

For testing purposes only, we used a variety of peas.
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Course; Side Dish

Lemon–Scented Sugar Snap Peas

Lemon–Scented Sugar Snap Peas

These sugar snap peas are just as delicious cold, so keep some in the refrigerator for a healthful snack.
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Ingredients

Makes 6 to 8 servings / Prep: 15 min., Cook: 10 min.

Instructions

  • Cook sugar snap peas in boiling salted water to cover 3 to 5 minutes or until crisp-tender.
  • Drain and plunge into ice water to stop the cooking process; drain.
  • Melt butter in a medium skillet over medium-high heat; add peas, and sauté 3 minutes.
  • Add garlic and remaining ingredients.
  • Sauté 2 minutes or until thoroughly heated.
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Course; Side Dish

Okra Creole

Okra Creole

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Equipment

  • Dutch oven

Ingredients

Makes 4 servings / Prep: 15 min., Cook: 25 min.

  • 3 bacon slices
  • 1 16-ounce package frozen sliced okra
  • 1 14.5-ounce can chopped tomatoes
  • 1 cup frozen onion seasoning blend
  • 1 cup frozen corn kernels
  • ½ cup water
  • 1 teaspoon Creole seasoning
  • ¼ teaspoon pepper
  • Hot cooked rice optional

Instructions

  • Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings.
  • Crumble bacon, and set aside.
  • Cook okra and next 6 ingredients in hot drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes.
  • Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender.
  • Top with crumbled bacon.
  • Serve over rice, if desired.
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Course; Fish / Pork / Side Dish

Spicy Okra-Tomato-Corn Sauté

Spicy Okra-Tomato-Corn Sauté

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Ingredients

Makes 6 servings / Prep: 5 min., Cook: 15 min.

  • ½ small onion chopped
  • ½ tablespoon vegetable oil
  • 1 16-ounce package frozen whole okra, thawed
  • 1 cup frozen corn thawed
  • 1 10-ounce can diced tomatoes and green chiles
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Sauté chopped onion in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender.
  • Add okra; cook, stirring occasionally, 5 minutes.
  • Stir in corn, tomatoes, and remaining ingredients, and cook 5 minutes or until thoroughly heated.
  • Serve immediately.
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Course; Fish / Side Dish

Fried Okra

Fried Okra

If bacon drippings aren’t in your favorite fried okra recipe, try adding them like we did in this recipe. Bacon drippings make a great recipe even better.
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Ingredients

Makes 4 servings / Prep: 12 min., Chill: 45 min., Cook: 4 min. per batch

Instructions

  • Cut off and discard tip and stem ends from okra; cut okra into ½-inch-thick slices.
  • Stir into buttermilk; cover and chill 45 minutes.
  • Combine cornmeal and next 3 ingredients in a bowl.
  • Remove okra from buttermilk with a slotted spoon, and discard buttermilk.
  • Dredge okra, in batches, in cornmeal mixture.
  • Pour oil to a depth of 2 inches into a Dutch oven or cast-iron skillet; add bacon drippings, and heat to 375°.
  • Fry okra, in batches, 4 minutes or until golden; drain on paper towels.

Notes & Wine Advice

Fried Okra Pods: Trim stem ends but do not trim tips or slice okra. Proceed as directed.
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Course; Fish / Side Dish