Ex-Beatle Makes Mashed Potatoes – Hey Paul, don’t quit your day job!

First it was Christopher Walken trying to horn in on my act, now I’ve got Paul McCartney doing cooking videos online! It would be very easy to make fun of this mashed potato video Paul made…so I will. As I watched, I started writing down all the mistakes, wrong information, and bad techniques I was witnessing so I could rip him in this post. But, there were just too many, so I stopped, and just enjoyed it for what it was; A shameless plug for his wife’s cookbook. Wow, she should really have reconsidered her marketing strategy. Paul, while one of the most talented musicians ever, should never be allowed in a kitchen again.

So, instead of me recapping all the ridiculous moments, why don’t you just watch and post a comment as to what were your favorite bits. Here are a few moments I really enjoyed to get you started… the oven mitt puppet show, the “organic” salt reference (when did they start using pesticides on salt?), and the seven times he almost slices his fingers off trying to peel and chop that onion. Hey, Jude, get this guy some Band-Aids!

Just in case you actually want to see how to make perfect mashed potatoes, I’ve included my mashed potato video recipe below. Enjoy!



My Version of the Perfect Mashed Potato

Easy Cheesy Potatoes – If you think the name is bad, wait until you see the video quality!

Warning: this is a clip from last year, shot with my web cam, and was never posted here with the other “bad old” clips due to audio problems. I had a few fans of my original blog asking for it (demanding to be more accurate), so I simply did a new voiceover and decided to post it as is.

This video’s horrible production value (I almost called this post “The Blair Witch Potato”) is more than made up for in that this really is a great recipe and technique. I really love potato gratins, but the thing I don’t enjoy, especially when I’m in a hurry is the slicing and layering. This video recipe shows you a shortcut method to achieve a very similar final product with much less work. You’ll have to watch to see how this is achieved since I don’t want to spoil the suspense and tension of the clip (unlike “Blair Witch” which we all knew was staged, and there weren’t really any ghosts).

You can use any cheese in this dish, of course, but I think a nice sharp cheddar is the way to go. I used a beautiful hunk of English Farmhouse Cheddar and it was great. Especially with the apple and shallot reduction that went over the pork loin I served with these potatoes. Also, I used low fat 1% milk for this dish. I would resist the temptation to use cream in this, as I think it makes it this recipe too rich. Enjoy!



Ingredients:
6 russet potatoes
2 cups milk
3 green onions
6 oz. cheddar cheese
4 tbl butter
salt and pepper to taste
*Bake at 400F until golden brown, about 20-30 minutes

Lime and Chipotle Glazed Sweet Potatoes – Wham, Bam, it’s not a Yam??

OK, let’s clear up a bit of culinary confusion. In the produce department of your local grocery store, they sell both sweet potatoes and yams. The fact is they are all actually sweet potatoes. Some varieties of sweet potatoes, like Beauregard and Garnet, are often marketed as “yams.” So, in the clip when I say that you can use sweet potatoes or yams, what I’m really saying is you can use any variety of sweet potato available for this recipe. True yams are native to Africa and Asia and are rarely, if ever, seen in our markets.

This simple roasted sweet potato video recipe is a perfect side dish to all those great, grilled classics you’ll be cooking up this summer. I’m sure you already know how much better for you the good old sweet potato is than the regular russet. Not only are they much higher in fiber, complex carbohydrates, protein and vitamins, but they also taste good. It’s a win win. I hope you’ve got your silicon baking mat ready, as it makes this recipe a snap as you’ll see in the video. Of course, you can really spice these up with a bit more Chipotle than I used, but the tablespoon I put in gives it just the right kick, plus that wonderful, slightly smoky flavor. By the way, the lime Chipotle mixture we create to start the dish is actually an example of a Citronette, which we explored in another recipe clip. If you haven’t seen that one, I’ve linked it in so you can check it out. Enjoy!



Ingredients:
3 sweet potatoes
1 large juicy lime
1 tbl Chipotle chili powder
1 1/2 tsp salt
1 1/2 tsp olive oil
*Note: we baked for 30 min at 375F, then tossed in the remaining lime mixture, and then finished at 450F for another 10-15 minutes until tender and nicely glazed.

Smoked Chicken Apple Sausage with Cider-braised Cabbage and New Potatoes – A delicious reminder that it’s not winter…yet.

This recipe clip was filmed last fall and for some reason was never posted when it should have been, which was in February when I started this blog. As I watched it, I was shocked by the difference in quality compared to the clips I’ve done with the new camera. So, please excuse the momentary return to the old webcam technology.

As you’ll hear me say in the clip, this really is a great cold weather meal. But, instead of waiting 6 months to post it, I thought I would put in on the blog now for several good reasons. First of all, while it is a classic winter dish, it’s delicious anytime of the year, and the ingredients are easy to find no matter what the season. Secondly, summer cooking is all about quick and easy, and this one-dish recipe definitely qualifies. Remember “braised” doesn’t always mean slow-cooked. Lastly, what a great reminder to enjoy every wonderfully warm second of this summer, because before you realize it you’ll be raking leaves in a sweater.

One quick note regarding shopping for chicken apple sausage. Due to the recent increase in popularity of these chicken and turkey based sausages; many larger grocery stores may stock as many as 4 or 5 different brands and varieties. But, be sure to check the labels! Some brands (usually the less expensive ones) will have just as much fat as the classic pork-based sausages they’re suppose to be a healthier alternative too.



Ingredients:
4 smoked chicken apple sausage (1 pound)
1 1/2 tsp butter
1 tsp olive oil
3 cloves garlic
1 pound new potatoes (I like Yukon gold or red)
1 yellow onion
3 cups apple cider or juice
1 green cabbage, shredded (about 1 1/2 pounds)
salt and pepper to salt
Dijon mustard and fresh parsley to garnish

Shepherd’s Pie “Moussaka” – A Culinary “Mash-up” of two Old World Classics

For those of you that aren’t hip (like me…I don’t have an iPod which automatically makes me not hip), a “mash-up” usually refers to a DJ taking two different songs and mixing and “mashing” them together to produce a new musical creation. My personal favorite, the Jay Z/Linkin Park mash-up MTV did a few years ago. If you haven’t heard any of that, and you’re under 60 years old (Hi, Mom), then check it out, it’s great stuff. Big Pimpin for real. Anyway, in that same spirit of combining two great things to make a new even greater thing, I present today’s video recipe clip.

I love classic Greek “Moussaka.” Layers of lamb and eggplant, exotically spiced and topped with a rich, almost custard-like sauce. I also love a good Shepherd’s Pie, what’s not to like about a pie made out of ground meat and mashed potatoes? So, I thought I would try a Shepherd’s Pie using the flavor components of the Greek “Moussaka.” Did it work? Damn right! It was really good, and next to a green salad, made for a very satisfying supper on a foggy San Francisco night.

A few suggestions before you watch the clip. The potato topping I do is relatively bland since I was topping a very highly seasoned meat base. You should use my spice amounts below as a rough guide, and add the cumin, cinnamon and hot pepper in increments until you have something that tastes right to you. The lamb and eggplant mixture is NOT subtlety spiced in this dish, and the ingredient amounts reflect that fact. This dish should explode with exotic and aromatic flavor. To me that’s what makes the “crispy and browned on the top, but moist and tender underneath” potato topping such a great contrast. And don’t forget the fresh mint. As you hear me say in the clip, I used chocolate mint, which you can find at the better garden centers (or order the seeds online – it’s an amazing herb), but plain supper market mint will work beautifully. Enjoy!



Ingredients:
2 lbs ground lamb
2 eggplant
1/3 cup tomato paste
1/2 onion
4 cloves garlic
3 russet potatoes
1/2 cup milk
1/2 grated parmesan cheese
1/2 stick butter
salt to taste
1 egg
fresh mint
2 tbl olive oil
Spice Mix:
2 bay leaves
3 tbl ground cumin
1 tbl cinnamon
1 tsp cayenne
1 tbl black pepper
1 tbl salt (at least, taste and adjust)
2 tbl herb de provance (or Italian or Greek dried herb mix)
1 tbl paprika
1 tsp red pepper flakes
*Baked at 400F for 20-25 minutes until golden brown

Crab, Artichoke and Potato Croquettes – Three of my favorites go Dutch

The croquette is originally a French concoction, but thanks to a Dutch baker named Kwekkeboom it was introduced to the Netherlands where it grew in popularity. He fell in love with the crisp French version, and began producing croquettes filled with beef and other meats and vegetables. In fact, Croquettes are so popular in the Netherlands that McDonalds sells a version in a bun: called the McKroket. No, I’m not Mc’Kidding.

This version is incredibly easy to make and you will love its crisp, crunchy outside and the soft, tasty inside. The secret to the crisp coating is the Panko Japanese breadcrumbs. You can get these at the supermarket, and they really make a big difference. If you can’t find them (well, quite frankly, you didn’t try hard enough), you can use regular plain breadcrumbs and still get a nice result.

There is no secret to the delectable filling inside; you take potato, crab and artichoke, smash it all together. Three ingredients that are certainly terrific alone really enjoy each others company in this satisfying recipe. Of course, you don’t have to keep your mix so simple; adding lemon, garlic, herbs, and/or other exotic spices wouldn’t be a bad idea at all.

We served this under our Olive Oil Poached Tuna, but it makes a great main course all by itself. You can even do small half-dollar size and serve them as passed appetizers at that swanky holiday party.



Ingredients:
1 large cooked russet potato
1 can artichoke bottoms (14 oz)
8 oz crab meat
1 egg
Salt, black pepper and cayenne to taste
olive oil
Panko or plain breadcrumbs
fresh lemon optional

Perfect Mashed Potatoes – Breaking the Cycle of Generational Potato Dysfunction

Well, I just posted a meatloaf clip so I thought I would re-post this mashed potato demo. Every day, all across the country, people sit down to plates of lumpy, watery, sticky, gluey, pasty mashed potatoes. This demo will hopefully show you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.

It’s not hard, but it does require breaking some bad, old habits you may have. Making mashed potatoes is one of those comfort foods that you probably learned from your mother. If she used waxy red potatoes, then that’s what you use. If she mixed them for 20 minutes and ended up with something resembling wallpaper paste, then that’s what you do. Well, it’s time to face a harsh reality…your mom may not have known what the hell she was doing. There, I said it. Now, if you mom’s mashers came out great and she taught you well, fantastic! But if you do suffer from this generational potato dysfunction, then watch and learn. As they say, it’s never too late to have a happy childhood (mashed potato-wise at least).

I suggest NOT using a non-stick pot for these, as I will be using a metal wire-style potato masher.

Ingredients:
Serves 4
3 large Russet potatoes
1/2 stick butter
1/2 cup milk
salt and pepper to taste

“See-through” Herb and Potato Crisps – Worst Demo Ever?

Of all the things I’ve demonstrated on this site, without a doubt, this will be the one that the fewest viewers try. Why? Well, basically we’re going to spend 45 minutes, risk slicing off our finger tips, and when we’re finished we are going to have (if everything goes perfectly) about 10 translucent potato chips with leaves of herbs embedded inside. So why bother? I’m not sure. Just watch the demo and it may make sense. For the hardcore foodie, this may actually be interesting, for the rest of you, not so much.

If done properly (which will probably take you 4 or 5 times) this does make for a very cool garnish. And, for the select few that actually make and serve these, you may get one of your guests to ask, “Oh my God! How did you get the herbs inside that potato chip?!? This is the culinary equivalent of the old ship in the bottle mystery. Enjoy!

Ingredients:
fresh herb leaves (Italian parsley, oregano, tarragon, etc)
1 large russet potato
2 tbl olive oil
salt to taste (after cooked)

Homemade Homefries – Deliciously Redundant!

There are many reasons to go out for breakfast or brunch on the weekend. Maybe it’s a break from the daily routine, maybe it’s the Mimosas (when else can you start drinking before noon and feel good about it), or maybe it’s the Homefries. Let’s face it, those crusty, crunchy, hot-off-the-grill potatoes that come with your omelet are a pretty good reason alone to venture out.

Very few of us can duplicate those at home. When most of us try to make Homefries, we just don’t get the same results. They look the same; they’re golden-brown and cooked all the way through, but they just don’t have that beautiful crusty/crispy texture. In this demo you’ll see why. The key is pre-cooking the potatoes in water first, and then frying. By the way, this is my mom’s very basic recipe, and you can of course dress it up with diced peppers, mushrooms, onions, etc.

2 large russet potatoes
3 tbl olive oil
1 tsp salt (or to taste)
1/2 tsp black pepper
1/2 tsp paprika
1-3 cloves garlic
1 tbl cold butter

Crispy Skin Salmon on Warm Potato Mushroom Salad with Cherry Tomato Citronette

This dish shows off the importance of contrasting textures and temperatures when assembling a dish. The hot, crisp skinned salmon tops a warm, soft, earthy mushroom and potato salad; both are surrounded by a cool, tangy tomato citronette (vinaigrette made with citrus instead of vinegar). You’ll be amazed how delicious the skin of the salmon gets when cooked this crisp! It also has a high concentration of the healthy oils that salmon is renowned for.

NOTE: cooking time for the salmon was 5 minutes on the skin side, and then 2 minutes on the other. This gave me a nice medium doneness (a bit pink in the middle).

Ingredients:
2 Boneless Wild Salmon Fillet (4-5 Oz. Each) SKIN ON!!!
8 Oz Cooked Yukon Gold Potato
2 Cups Mushrooms
1 Clove Garlic
1 Cup Cherry Tomatoes
1 Tsp Herb Mustard
Olive Oil
1 Lemon
Salt and Pepper
Cayenne

Crusty Herb Potato Wedges

Simple and delicious. The key is tossing the spices with the potatoes and oil in a bowl and then on to the pan. The silicon mat we are baking on is a very nice thing to have in your kitchen.

These are baked for 15 min at 425 degree F. and then turned over and cooked for another 15 min., or until nice and crusty.


Ingredients:
2 Russet Potatoes
1 Tbl Dried Herb Blend, Like Herb De Provance
Olive Oil
Paprika
Salt and Pepper