Host a Potato Bar Party

In honor of our potato class tonight at Hy-Vee, (Healthy Classic Potato Dishes:  Surprisingly Delicious) I thought you might enjoy some ideas for creating an assortment of topping combinations. If you set each topping combination together as part of your potato bar, your guests (or family) will know how to combine to make their favorite masterpiece.  

For The Potatoes
First, prick your potatoes with a fork or small paring knife - this will keep them from exploding in the oven. (Or at least that's what my Mom always told me.) Next, rub potatoes with a bit of canola oil, then place directly onto the center oven rack in a preheated 350 degree F. oven.  Bake for about an hour or until very soft.  Slit open lengthwise and squeeze together slightly, until flesh is protruding.  Season flresh to taste with salt and pepper, then top as desired.  Depending on which you choose, some are good popped back into the oven for a bit after you top them - such as Pizza Guy, Cheeseburger Classic, etc

Topping Combinations

Greek Goddess:  Plain Greek yogurt, feta crumbles, sliced black olives, chopped cucumber and tomato

Pizza Guy:  Turkey pepperoni, pizza sauce, shredded mozzarella, a sprinkle of oregano

BLT:  Melted butter (optional), crumbled crispy bacon, chopped tomatoes and lettuce

Garlicky Bleu Cheeser:  Light sour cream, freshly minced rosemary, crushed garlic or a sprinkle of granulated garlic, bleu cheese crumbles

Tex Mex:  Cooked ground beef, pork or chicken seasoned with taco seasoning,adobo sauce, black beans, shredded Colby Jack, pico de gallo, and cilantro

Mediterranean:  Spicy chickpeas, plain Greek yogurt, dash of cumin, turmeric, and garlic

Cheeseburger Classic:  Cooked ground beef, pork or chicken, shredded American cheese, chopped onion, pickle relish, ketchup, and mustard

Little Italy:  Cooked Italian sausage (turkey sausage, if you prefer), sliced, smothered with caramelized onions and bell peppers, shredded Parmesan or Romano

Now You're Cookin',
Chef Alli

Two-Potato Gratin - Created for WIBW Kansas Live Radio - Tuesday, April 9, 2013

Adapted from Cooking Light, Dec. 2012 - Delicious!

2 medium baking potatoes, peeled and cut into 1/4-inch-thick slices

2 medium sweet potatoes, peeled and cut into ¼-inch-thick slices

broth or water, for cooking potatoes

2 Tbs. canola oil

3 Tbs. all-purpose flour

2 cloves garlic, minced

1½ cups 2% milk

2 fresh thyme sprigs plus 1 ½ tsp. chopped fresh thyme

¾ tsp. kosher salt, divided use

¼ tsp. freshly ground black pepper

¾ cup shredded Gruyere cheese

¼ cup freshly shredded parmesan

Preheat oven to 350 degrees.  Place potatoes in a large stockpot and cover with broth or water.  Bring mixture to a boil; cook for 4 minutes.  Remove from heat.  Carefully remove potatoes from pot using a slotted spoon, reserving cooking liquid.  Arrange potato slices in a single layer on a jelly-roll pan; set aside.  Reserve 1 cup cooking liquid. 

Heat a medium saucepan over medium heat.  Add oil to pan; sprinkle flour over oil; cook 1 minute, stirring constantly with a whisk.  Add garlic; cook 1 minute, stirring often.  Combine milk and reserved 1 cup cooking liquid.  Gradually pour milk mixture into flour mixture in pan, whisking constantly.  Add thyme sprigs to pan; bring mixture to a boil; cook 3-4 minutes or until slightly thickened, stirring frequently.  Remove from heat; strain.  Stir ½ tsp. salt, pepper and Gruyere cheese into sauce.

Spread ½ cup prepared sauce over bottom of a broiler-safe 2 quart ceramic baking dish coated with cooking spray.  Alternate baking potato and sweet potato slices in shingle-like fashion across the bottom of the baking dish.  Sprinkle evenly with remaining ¼ tsp. salt and chopped thyme; pour remaining sauce over potato mixture.  Sprinkle with parmesan cheese; bake at 325 degrees F. for 45-50 minutes, or until potatoes are fork-tender.  Remove gratin from oven; preheat broiler to high.  Place gratin under broiler and broil for 2-3 minutes or until nicely browned.

Now You're Cookin',

Chef Alli

White Chocolate Berry Baskets - As Seen on WIBW 13 News at 4, March 20, 2013

 

1 box puff pastry shells, not to be confused with puff pastry sheets

1 package (3.3 oz) instant white chocolate pudding

1 cup milk

1½ cups sweetened whipped cream

1 cup assorted fresh berries, such as strawberries, raspberries, blackberries, blueberries, sliced strawberries

¼ cup orange-flavored liqueur, such a Triple Sec 

Melted chocolate, if desired, for garnishing

Be sure to purchase puff pastry shells, not sheets!

Preheat oven to 400 degrees F.  Place puff pastry shells onto baking sheet and bake for approx. 15 minutes or until golden brown.  Remove from baking sheet to cool on wire rack.  Immediately press centers of shells down to create ‘ baskets’.

In a mixing bowl, combine pudding with milk and whisk until smooth.  Fold in whipped cream and set aside in refrigeration for later use.  In a bowl, drizzle fruit with liqueur and let fruit marinate for 20 minutes.

To assemble:  Spoon prepared pudding mixture into each berry basket.  Top with marinated fruit, letting fruit and juices fall down over sides of puff pastry baskets.  Drizzle with melted chocolate, if desired. Serve at once.

Makes 6 beautiful berry baskets! 

Now You're Cookin', 

Chef Alli