Potato Pillows
This is the best way to get potatoes with a soft, pillowy inside and crispy golden outside. It takes an extra 10 minutes to cook…but totally worth it!
All posts tagged: Easy
Kale Sauce on Gemelli Pasta
Serves 2 as a main dish, 4 as a side What you need: 1 bunch of kale, stems removed 1-2 garlic cloves, smashed and peeled 1 lemon, juice and zest Olive Oil Half Pound Gemelli Pasta ½ cup grated Lanchego cheese Bring a large pot of water to a boil and add a generous amount of salt. While the water is coming to a boil, heat a glug of olive oil in a small saucepan over medium. Add the garlic and cook until garlic begins to sizzle. Then add the rest of the oil and cook until cloves are brown, not burnt. Transfer to a bowl to cool. When the water is boiling, add the kale leaves and cook for 5 minutes. Remove from water with tongs and transfer them to a blender. Cook the pasta in the same water until al dente. Process kale in blender with the garlic, oil, and half of the cheese. (Use a blender, or your sauce will not be smooth.) Salt and Pepper to taste. Add a little pasta …
Butter Braised Potatoes
What you need: 1 pound small potatoes, cut in half 1 ½ cups water 2 Tablespoons water 1 thyme Salt and pepper Place the potatoes cut side down in a cast-iron skillet, they should be snug. Add water, butter, thyme, and salt. Cover and bring to a boil, then reduce to a simmer. Cook covered until almost tender, about 10 minutes. Once they can be pierced with a fork, remove the lid and turn to high heat. Boil liquid down till all of it is absorbed by the potatoes, about 5-10 minutes. The potatoes should be crips on the bottom. Turn off the heat, and let the sizzling subside. Don’t pry the potatoes off the pan surface, but gently help them release. If they are crisp, they will release easily. Toss with salt and serve warm!