Twice-Cooked Potatoes

2014 is quickly coming to a close and my heart is a bit sad to bid it farewell.  I have never liked goodbyes...

Twice-Cooked Potatoes {Pedantic Foodie}

Fortunately, there are still a few precious moments of this year left to be enjoyed, and if you are familiar with this blog you know that we celebrate last moments with butter, butter, and various forms of rich, decadent dairy. 

Twice-Cooked Potatoes {Pedantic Foodie}

We are making what are perhaps the richest, creamiest, and most decadent of all potatoes. 

Mashed potatoes must be flavorful, creamy, and fluffy - these are my simple but requisite demands.  

Twice-Cooked Potatoes {Pedantic Foodie}

In this particular application, our potatoes get their creaminess from butter, sour cream, and careful whipping,.  Eggs provide fluffiness and sharp, aged white cheddar gives us a burst of rich, refined flavor. 

Twice-Cooked Potatoes {Pedantic Foodie}

These potatoes are cooked twice.  The first cooking period serves to actually cook the potatoes, while the second gives them a light and fluffy texture.  

Twice-Cooked Potatoes {Pedantic Foodie}

Yukon gold potatoes are peeled and boiled while the sharp, salty, cheddar is grated.  

Are you excited?  

Twice-Cooked Potatoes {Pedantic Foodie}

These potatoes make the perfect side dish to pair alongside just about any of your holiday dinners.  They can also be whipped ahead of time and baked just before serving, which is quite convenient if you are preparing an extravagant New Year's Eve feast.  I like to do as much  cooking as possible ahead of time - it makes the hour before a dinner less stressful.  

Twice-Cooked Potatoes {Pedantic Foodie}

Sour cream, butter, cheese, eggs and potatoes seem like the perfect way to end this year.  

If you were expecting a smoothie recipe I apologize, but not really... January will give us plenty of time for salads and super fruits.  But for now, I am going to sit in my favorite corner, in my new Christmas socks, and savor these last precious moments of a year that has been very good to me. 

Twice-Cooked Potatoes {Pedantic Foodie}

Thank you for spending another year with me and my oven.  You are loved and appreciated.  

*imaginary Champagne glass clink*

Sincerely, 

   Pedantic Foodie 

Twice-Cooked Potatoes 

makes 8 4-ounce ramekins 

- 5 medium yukon gold potatoes, peeled and cubed

- 1/2 cup sour cream

- 3 tablespoons unsalted butter 

- 1 1/2 cups freshly grated aged, sharp Irish white cheddar 

- 2 large eggs 

- kosher salt and freshly ground pepper, to taste

- heavy cream, optional

 

Place potatoes in a large saucepan and cover with water.  Sprinkle with 1 teaspoon of kosher salt.  Bring to a boil over high heat and boil until the potatoes are fork tender, about 10-12 minutes.  

Preheat oven to 450 degrees. 

Drain the cooked potatoes and stir in butter until melted.  Using a hand mixer, whip potatoes until smooth and fluffy, then beat in sour cream and add eggs one at a time.  Mix until fully incorporated and add cheese.  Season with salt and freshly ground pepper to taste.  If the potatoes appear overly thick you may add a dash of heavy cream to loosen them.  

Divide potatoes amongst eight ceramic ramekins.*  Place the filled ramekins on a sheet pan and transfer to the oven.  Bake for 15 minutes or until the tops are browned and have puffed slightly.  

Allow to cool for 5-7 minutes before serving.  Enjoy!  

*If you wish to bake the potatoes later, the filled ramekins can be covered in plastic wrap and refrigerated for several hours before baking.  

 

 

 

 

Baked Brie with Caramelized Apples

We are getting really close to that wonderful holiday where it is completely socially acceptable to have four different carbs on your plate at one time.  Thanksgiving is an amazing product of commercialized American heritage, and I love every single part of it.

Baked Brie with Caramelized Apples {Pedantic Foodie}

This is the time where everyone is telling you how to bake the very best mashed potatoes, that are undeniably different than any other recipe for mashed potatoes, and which turkey brine you simply have to use.  (I highly recommend Alton Brown’s.)  Unfortunately, with all this attention directed to the lavish array of side dishes and the iconic Norman Rockwellesc turkey, the prelude to the feast is often grossly overlooked.  We must not let another year go by without reclaiming the first course and bringing it back to its full glory!  Ready?  Let’s get started.

Baked Brie with Caramelized Apples {Pedantic Foodie}

Thanksgiving is a game of time.  It requires strategic planning and precise execution, so the last thing we need is one more thing to take up a lot of preparation or oven time.  This is why many choose to mitigate the homemade appetizers and settle for a boring crudites.  I promise that with minimal effort, you can create an appetizer which is equally as tempting and delicious as your second course. 

Baked Brie with Caramelized Apples {Pedantic Foodie}

If I could only eat one cheese for the rest of my life I would unreservedly choose brie.  It’s rich, creamy, and oh-so-versatile.  

For this recipe we begin by caramelizing some apples with brown sugar and a pinch of cinnamon.  You can caramelize your apples ahead of time and heat them up just before serving to save yourself some time. 

Baked Brie with Caramelized Apples {Pedantic Foodie}

The brie is baked for a few minutes, just to warm it up.  The hot caramelized apples are poured directly over the brie along with a good sprinkling of sliced almonds.  

I like to serve mine with crostini but you can certainly substitute crackers if you wish. 

Baked Brie with Caramelized Apples {Pedantic Foodie}

It takes me exactly 7.36 minutes to demolish 1/4 pound of brie.

Baked Brie with Caramelized Apples {Pedantic Foodie}

 Let’s make our first course as spectacular as our second this year.  Happy Holiday!!

Sincerely, 

  Pedantic Foodie

P.S. If brie is not your jam then you might want to try out this Balsamic-Roasted Grape Crostini.

Baked Brie with Caramelized Apples 

serves 6 (or one very hungry lady) 

- 1/3 cup brown sugar 

- 1/4 teaspoon ground cinnamon 

- 1 large apple, peeled and sliced (about 1 1/2 cups) 

- pinch of kosher salt 

- 2 tablespoons unsalted butter 

- 1/2 lb triple cream Brie 

 

Preheat oven to 350 degrees.  

In a small bowl combine cinnamon, brown sugar, and salt.  Sprinkle over apples and toss to coat.  

In a small sauté pan melt butter over medium heat.  When the butter has melted add apple mixture and cook, stirring occasionally, for 8-12 minutes or until the apples are soft and a thick caramel has formed.  Remove from heat and reserve. 

Place the Brie on a baking sheet lined with parchment.  Bake for 10-15 minutes or until the Brie begins to melt.  

Pour the caramelized apples over the baked Brie and serve immediately with crostini or crackers.  Enjoy!! 

For crostini:  Set your oven to its broiler setting.  Slice a baguette into slices 1/2 inch thick. Brush one side with olive oil and place on a baking sheet lined with parchment.   

Bake for 2-4 minutes or until the toasts are golden brown.  Can be made one day in advance. 

Apple and Fennel Bisque

We are full into soup season.  I’m wearing oversized sweaters, drinking a plethora of hot beverages, and cuddling up with blankets while ignoring the sink full of dishes.  It is definitely time for some edible coziness.  Hmm, is that weird?  Probably, but let’s go with it! 

Apple and Fennel Bisque {Pedantic Foodie}

This soup encompasses the delicate flavors of the harvest season. Our soup situation begins with apples.  Hello pretty.

Apple and Fennel Bisque {Pedantic Foodie}

I chose several specimens of the Jonagold variety, but honestly, any sweet, baking apple will serve you just fine.  It is soup - don’t overcomplicate it.    

Fennel achieves a sort of complex sweetness when it is roasted.  It is an entirely different fennel than you have met in your spaghetti sauce.  I am pretty sure everything gets 200% more attractive after it has been roasted - by everything I mean vegetables.

Apple and Fennel Bisque {Pedantic Foodie}

Shallots and white wine join our charming duo and a heavy dose of salt is sprinkled.  After the wine has cooked for a bit we add chicken broth and simmer until our apples are nice and soft and the fennel is fork tender. 

Apple and Fennel Bisque {Pedantic Foodie}

This bisque becomes creamy and smooth by way of the blender.  If you do not have a blender, an immersion stick blender can be used, but it makes for a courser texture.   

Lastly, milk and butter come in to make everything silky smooth.  

Apple and Fennel Bisque {Pedantic Foodie}

Garnish with a drizzle of extra virgin olive oil and some fennel fronds, if you so desire.  Pair this soup with an oversized sweater and a crackling fire.  The end. 

Happy soup season!  

Sincerely, 

   Pedantic Foodie

 

 

Apple and Fennel Bisque

serves 4-6 

- 2 large Jonagold apples, peeled and cubed (about 4 cups)

- 2 fennel bulbs, washed and cubed with fronds removed

- 6 tablespoons olive oil 

- 1 1/2 teaspoons kosher salt 

- 1 medium shallot, finely diced 

- 2 sprigs fresh thyme, leaves stripped from stems, and stems discarded

- 1/2 cup dry white wine 

- 2 cups chicken broth 

- 1 cup whole milk 

- 2 tablespoons unsalted butter

 

 Preheat oven to 425 degrees. 

In a medium bowl toss to combine cubed fennel with 1 teaspoon kosher salt and 3 tablespoons olive oil.  Spread the fennel out evenly on a baking sheet lined with parchment.  Bake for 15-20 or until the fennel has softened.   

While the fennel is roasting, heat remaining olive oil over medium heat in the bottom of a heavy bottomed saucepan or Dutch oven.  Add shallots and remaining kosher salt.  Cook until the shallots have become translucent, then add thyme and apples.  Cook for 1-2 minutes, then add white wine and fennel.  Cook for another 4 minutes to allow the wine to cook down slightly, then add chicken broth.  Reduce heat and simmer for 15 minutes or until the apples and fennel are fork tender.  

Remove the soup from heat and transfer to a blender.  Blend until the soup is smooth and puréed, then return to saucepan.  Stir in milk and butter.   

To serve: drizzle with a bit of extra virgin olive oil and chopped fennel fronds.  Enjoy!