Pappotatoesandcornmeal Recipes

Steps:

• Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.
• Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.
• Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
• Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
• Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
• Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
• Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
• Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

Steps:

• Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
• Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
• Place over high heat until butter in pan sizzles, 2 to 4 minutes.
• Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.

Steps:

• Preheat oven to 375°F (190°C).
• Wash potatoes.
• Halve or quarter larger potatoes.
• Cut onion into eight pieces.
• Cut peppers into one-inch pieces.
• Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
• Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.

Steps:

• In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
• Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
• Do not allow the onion to scorch.
• Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
• Transfer to a serving bowl and set aside.
• Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
• Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
• If the potatoes are too dry, add a little more butter or oil.
• Transfer the browned potatoes to the bowl holding the pepper mixture.
• Repeat with the remaining butter, olive oil and potatoes.
• Return the mixture to the pan.
• Raise the heat to high so that it quickly warms through.
• Remove from the heat and season to taste with salt and pepper.
• Add the parsley and stir to combine.
• Return to the serving bowl and serve immediately.

Steps:

• In a small sauce pan, melt butter and blend in flour.
• Let sit for a minute.
• Add all of cold milk, stirring with a whisk.
• Season with salt and cayenne.
• Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
• Reduce heat and stir in cheese.
• Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
• Pour half of cheese sauce over potatoes.
• Repeat with second layer of potatoes and cheese sauce.
• Sprinkle the remaining cheese on top.
• Top with some paprika for color.
• Bake uncovered for about 1 hour at 350°F.

Steps:

• Preheat oven to 450F.
• Line a baking sheet with aluminum foil and spray with cooking spray.
• Slice potatoes in half, then cut into 1/2 inch cubes.
• Place potatoes in a medium bowl and toss with oil.
• Combine Parmesan, paprika, garlic powder, salt, black pepper,and cayenne pepper in a small bowl.
• Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.
• Arrange potatoes on prepared baking sheet.
• Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 minutes.

Steps:

• To make the crust:
• Cut the chilled butter into very small pieces. Mix the flour, cornmeal, and sea salt in a food processor; add the butter, and pulse until the mixture is a sandy texture that resembles breadcrumbs. Transfer to a bowl, and add half the Parmesan cheese, mixing with a fork or knife until combined. (Reserve remaining cheese for topping the pie.) Measure out 4 tablespoons of ice-cold water, and add to the flour mixture a little at a time until the dough sticks together, mixing just long enough to create a mass. Do not overmix. Wrap the dough in plastic wrap or place in a plastic bag; hold it in the refrigerator for at least 20 minutes. Remove one hour before use to bring to room temperature.
• To make the callaloo filling:
• Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add half the garlic, onion, bell pepper, Scotch bonnet pepper, thyme, and scallion; cook for about 5 minutes until soft. Add the callaloo and cook down for about 8 minutes, until it turns bright green. Stir in 1/4 cup heavy cream. Remove from heat and allow to cool. Season with salt and pepper to taste.
• To make the plantain filling:
• Heat 1 tablespoon olive oil in another sauté pan over medium heat, and add the remaining garlic, onion, bell pepper, Scotch bonnet pepper, thyme, and scallion; sauté for about 1 minute. Add the plantain and cook, stirring occasionally, for another 5 minutes. Add the corn and cilantro, and sauté for another minute. Add 1/4 cup heavy cream, and season to taste with salt and pepper.
• To make the sauce:
• Melt 1 tablespoon butter in a saucepan over medium heat. Add 1 tablespoon chopped scallion. Add the white wine, and cook, stirring, until the wine is evaporated. Stir in the heavy cream and whole milk. Bring to a simmer. Allow to simmer for about 5 minutes, until the sauce is reduced. Stir in the thyme and Parmesan cheese.
• To assemble the pot pie:
• Preheat the oven to 375°F. On a lightly floured surface, roll out two-thirds of the pastry into a large circle, and use it to line the base and sides of an 8-inch pie dish or casserole. Layer half the plantain mixture in the bottom, then distribute half the mozzarella and a sprinkle of Parmesan on top of that. Cover with half the callaloo mixture, then half the goat cheese and more Parmesan. Repeat the layers in the same order with the remaining plantain filling, mozzarella, Parmesan, callaloo filling, goat cheese, and more Parmesan. Pour the sauce over the assembled pie.
• On a lightly floured surface, roll out the rest of the pastry into an 8-inch round; lay it on top of the pie, trimming away any excess pastry and crimping the edges to seal well. Score an X in the middle of the top crust with a sharp knife. Brush the top of the pie with the beaten egg, scatter with the rest of the Parmesan, and chill for at least 20 minutes. Bake for 30 to 35 minutes until the pastry is golden-brown on top. Allow to cool in the pan for 10 minutes before serving.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
• Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes.
• Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins.
• Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.
• Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.

Steps:

• Peel potatoes and dice. Put potatoes, water, salt, and oil in a pot and cook at a medium heat with the lid on until the potatoes are soft enough to mash.
• Mash the potatoes in the pot. Stir in the cornmeal and cook the pap for about 15 minutes until done. It's good to use a wooden spoon to mix the pap every 5 minutes (Don't scrap the part that sticks to the pan- just leave it there and eat the soft part only).
• Serve hot and enjoy the Pap with Chakalaka.

Steps:

• Put the potatoes and 2 tablespoons water in a large microwave-safe bowl. Cover tightly with plastic wrap and poke a few holes in the top. Microwave until the potatoes are tender and can be easily broken apart with a fork, about 15 minutes.
• Carefully remove the plastic (watch out for hot steam) and add the sour cream, horseradish, 4 tablespoons butter, 1 teaspoon salt and some black pepper to the bowl and mash until creamy. Fold in the spinach until wilted and well combined.
• Rub both sides of each steak with the garlic clove, then put the clove in a large cast-iron skillet. Season the steaks on both sides with 2 teaspoons salt and a generous amount of black pepper.
• Add the olive oil to the skillet and heat over medium-high until shimmering. Add the steaks and cook, undisturbed, until deep golden-brown and no longer sticking to the pan, about 5 minutes. Flip the steaks and continue cooking until golden-brown and an instant-read thermometer registers 125 degrees F when inserted into the center for medium-rare. Remove the steaks to a cutting board to rest for 10 minutes before slicing. Discard the garlic clove.
• Meanwhile, turn off the heat and let the pan cool for about 2 minutes. Turn the heat to medium-low and add the shallots. Cook, stirring occasionally, until softened and golden-brown, about 2 minutes. Stir in the Dijon and thyme leaves until well combined. Pour in the white wine and simmer until thickened and reduced by half, 4 to 5 minutes. Swirl in the remaining 2 tablespoons butter until melted and silky.
• Thinly slice the steaks crosswise and divide among plates. Spoon sauce over the steak and serve with the potatoes.

Steps:

• Preheat the oven to 450 degrees F.
• To a large bowl, add the melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, some black pepper and 3 tablespoons of the Parmesan, then mix together. Add the potato slices and toss to coat.
• Coat 2 large baking sheets with cooking spray. Spread the potato slices in one layer on the prepared baking sheets. Sprinkle the potatoes with the remaining 1 tablespoon Parmesan and bake until the potatoes are tender, crisp and golden, 15 to 20 minutes. Transfer them to a serving dish and sprinkle with the parsley.

Steps:

• I use the heaviest pan in my home. Cast iron works the best but the Dutch oven works, too.
• Preheat oven to 375 degrees F.
• Stir the bacon and sausage on medium heat until halfway cooked. Add the potatoes, onion, and garlic. Stir to combine and add the spices. Cook another 5 minutes and place pan or pot into the oven for about 15 to 20 minutes. Stir the papas once or twice to avoid any sticking and to get some yummy color. Warm up tortillas. Prepare eggs. Take papas out of oven and serve steaming hot with cheese, chile sauce, eggs, tortillas and giggles.
• In a large saute pan heat olive oil and add onions, garlic, chiles and salt. Saute until onions are translucent and chiles have begun to soften. Stir in soups and cook until it bubbles. In a blender or with an immersion blender, puree for 30 seconds.