It’s official! The next QED COOKS marathon will be devoted to the humble spud. We did a show called P IS POTATO back in 1998 but we thought it was time to revisit this quintessential comfort food. So we want you to send us one or two of your favorite potato recipes. It could be an appetizer, salad, casserole, side dish or even dessert. It could be white, yellow, red, purple or sweet. We want them all. Scalloped potatoes, potato salads, sweet potato pies, candied yams, stuffed potatoes and au gratin. I’m hoping one of you will send in a recipe for the famous Pittsburgh Potatoes!
Get the recipe(s) to me by November 1st and I’ll include it (them) in the cookbook. Be sure to let me know if you’d like to be one of our on-air cooks. Then tune in on Saturday, November 12 at 10am for our newest cooking marathon ONE POTATO, TWO POTATO…
Just to get the ball rolling, here’s one of my favorite potato recipes:
BAKED MASHED POTATOES
INGREDIENTS:
6-7 large potatoes
1/2 pound mozzarella, cubed
3 tablespoons Grated Romano cheese
1/8 pound hard salami, minced
1 stick butter
1/2 cup milk
1/2 cup breadcrumbs
salt & pepper
DIRECTIONS:
Peel the potatoes and cut into 1 inch chunks. Boil until tender and drain. Put the potatoes through a ricer and add 6 tablespoons of the butter and then the milk. Stir and whip until the potatoes are smooth. Then add the mozzarella, romano cheese and salami. Stir to blend. Add salt and pepper to taste. Use 1 tablespoon of the remaining butter to grease the bottom and sides of a high-sided casserole dish. Coat the bottom and sides with the breadcrumbs. Spoon the potato mixture into the dish and dot the top with butter. Bake at 350 degrees until the top is golden brown. Be careful – this dish is VERY hot when it comes out of the oven!
I submitted a family recipe on Saturday, October 1 after seeing the commercial for the potato recipes. Ours was ‘Nana Noreen’s Italian Potato Salad’. I just wanted to be sure you got it and to also let you know that my Nana (and I) would love to be a part of the show if you are interested! We love to cook and I have been working on a ‘Gluten Free’ cookbook for the past year (This recipe is definitely gluten free and mostly allergy free) My contact information is: (412) 848-0468 or email: caramarchi@yahoo.com
I serve this recipe often. It is a family favorite. Sometimes I make it with sausage instead of the salami. But it is always, always delicious. It’s probably one of the 1st QED recipes I’ve ever tried.
I’d like to submit the following hearty soup recipe for One Potato, Two potato.
Nancy C. Weinstein, Fox Chapel
Potato Kale Soup
2 medium onions, chopped
1-2 cloves garlic, minced
1 tablespoon olive oil
6 Yukon gold potatoes, cut in chunks
Enough chicken broth or low sodium bouillon to cover potatoes
1 cup + kale, sliced into a chiffonade
Fresh ground pepper
Chicken apple or chorizo sausage, thin sliced and grilled for garnish
Sauté onions and garlic in olive oil until tender but not browned. Add potatoes and broth. Cover and cook until potatoes are soft. With a slotted spoon remove vegetables and place them in food processor bowl fitted with steel blade. Process the vegetables until smooth. Put puree back into liquid and stir well. Add kale and simmer until soft and tender. Add a few grindings of pepper. Serve garnished with grilled sausage slices and a hearty bread.
Here’s another recipe for One Potato, Two Potato.
Chickpea Stew “Brisket Style”
I developed this recipe as a vegetarian alternative for my son-in-law for when I make brisket of beef for the rest of the family.
1 can chick peas, drained and rinsed
1 large onion chopped
2 large carrots peeled and cut into ½” chunks
3 celery stalks cut into ½” chunks
1 pound red potatoes boiled, peeled and cut into 1” chunks
2 Tbsp. margarine
2 Tbsp. flour
2 cups hot vegetable bullion
1 tablespoon ketchup
2 teaspoons horseradish
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
Salt & pepper to taste
Parboil carrots and celery. Saute the onions in a little neutral oil. In a casserole dish sprayed with cooking spray combine chickpeas, onions, carrots, celery and cooked potatoes.
Make a roux by melting margarine in a small saucepan. Add flour and stir while cooking for at least 1 minute until the flour and margarine are well combine, cooked and beginning to brown. Slowly add the vegetable stock a little at a time stirring with a whisk until the sauce is smooth, with no lumps. Stir in ketchup, horseradish, oregano and basil. Continue simmering over a medium flame until the sauce thickens. Add salt and pepper to taste. Pour the sauce over the vegetables and chickpeas in the casserole dish.
Bake at 350 degrees in a covered casserole for 45 minutes to an hour until it is bubbly and the sauce has thickened.
Nancy Weinstein
Fox Chapel
The hardest thing was trying to narrow my list of potato recipes. This one is my version of a popular snack from the streets of India where many live a vegetarian lifestyle. I travel there a lot.
“Pav Vada” (Pav means bun, Vada is spicy potato mixture)
serves six
4 med Russet or Yukon Golds (peeled/boiled)
2TBS ghee or vegetable oil
1/4 tsp tumeric powder
1/2 tsp black mustard seed
1 tsp ginger paste
2 small green chillies (diced)
2TBS cilantro leaves (chopped)
salt and pepper to taste
Make a Batter:
3/4vCup gram flour
2TBS chopped cilantro
1/2 tsp salt
1/4 cup water
Oil for frying (test if hot enough with mustard seed)
Mash and combine potaoes and ingredients in a bowl.
Form into six patties.
Dip into batter and fry
Drain on wrack or paper.
Serve on six toasted soft (hamburger) buns w/ sesame top
Garnish with sliced tomato and lettuce
Tamarind chutney and Cilantro chutney are traditional condiments
Here’s my 2nd submission for “One Potato Two Potato”.
Roasted Potato and Cauliflower Bisque
with Seared Scallop
(serves 6 – 8)
4 medium Yukon Golds (peeled and cut up)
1 med head of cauliflower (florets)
1 large onion chopped
2 cloves garlic
3 cups low sodium chicken broth
2 cups heavy cream
1/2 stick (4TBS) unsalted butter
1/2 tsp nutmeg (fresh grated)
1/2 cup aged balsamic (to reduce to 1/4 cup)
chili oil
6 – 8 large Sea Scallops
micro greens for garnish
Toss potatoes, cauliflower, onions and garlic in a little olive oil then roast on baking sheet at 400 F until potatoes are soft and cauliflower is lightly browned. About 35 mins
Puree in pan with emersion blender while adding butter, chicken stock and cream. Continue to simmer until smooth then season with salt. pepper and nutmeg.
Sear scallops in sautee pan, then place one scallop in center of a shallow bowl. Pour soup around scallop. Drizzel with reduced balsamic and chili oil. Garnisg scallop with micro greens.
I’ve always said that if I had to go vegetarian…I could do it in India. One of my my version of a favorite potato dishes from a recent trip there.
Aloo Gobi (potato and cauliflower)
severs 4 – 6 people
2 large Russett potatoes peeled and cut into 1 1/2″ pieces
2 cups cauliflower florets
1/2″ piece of ginger (grated on microplane)
2 tsp criander powder
1/2 tsp tumeric powder
1/4 tsp cayenne pepper
2 -3 TBS water
oil or ghee (Indian toasted clarified butter)
1/2 tsp cumin seeds
2 green chillies (biased cut)
2 bay leaves
1 tsp mango powder (optional)
2TBS cilantro chopped
salt & pepper to taste, plus 1/2 c water (if necessary)
Combine ginger, coriander powder, cayenne, tumeric with 3 TBS of water to make a paste.
Heat oil or ghee. Oil is hot when a cumin seed cracks when added
Then add all cumin seeds, bay leaves and green chillies…stir
Add spice paste and stir 30 – 40 seconds
Add potatoes, cauliflower, 1 tsp salt, 2TBS water mix and cover.
Let cook on medium for about 20 mins, lightly toss every 5 mins
After 20 mins add mango powder, cilantro, mix and cover 1 min.
Variation: add frozen peas or fresh spinach during last 5 mins.
One of my all time favorite Thanksgiving (or any holiday) side dishes. Goes great with most meats, fish or poultry.
Potato and Celery Root Gratin
(serves 6 – 8 people)
1 1/2 pounds Russet or Yukon Golds (peeled and sliced)
1 1/2 pounds celery root (peeled and sliced)
1 large onion sliced thinly
2 garlic cloves chopped then smashed with salt
2 cups half & half
salt and pepper
1/2 cup heavy whipping cream
3/4 – 1 cup grated parmesan
freshly grated nutmeg
1/2 stick butter
thyme
Caramelize onions in pan with butter and oil. Set aside
Heat cream, garlic, thyme, salt, pepper and nutmeg in sauce pan.
Arrange layers of potato, onions and celery root and 1/2 cheese. in a buttered casserole.
Season each layer with salt and pepper.
Pour cream mixture over potatoes, cover with foil and bake at 350 F for 1 hour 15 mins.
Take out, remove foil and sprinkle remaining cheese with cracked black pepper and baked 10 mins at 425 F.
Let rest 15 minutes before serving.
I was just checking to see if you received the two potato recipes I submitted on 10/24/2011. One was for Spicey Oven Baked Fries and the second for Twice Baked Sweet Potato Casserole. They are both family favorites and I’ve been making them for several years. I would be interested in being a part of the show if possible. Thank you.
Tom Watson, Glenshaw, PA
This is always a favorite at potluck dinners:
Baked Potato Casserole
8 diced potatoes, cooked and drained
1 lb. American cheese sliced into strips
1/2 cup chopped onion
1 cup mayonnaise
salt and pepper to taste
1/2 lb. partially fried bacon, chopped and drained
1/4 cup sliced olives
Combine first five ingredients and place in a 3 qt. greased casserole dish.
Top with bacon and olives.
Bake uncovered at 350 degrees for 1/2 hour
We was watching your program 2day (10/29/11) chris you had a guy from ding bat restaurant making a apple pie is there any way getting that video or recipe. we try looking for it on the web no luck.made us really hungrey for a good apple pie. thanks john
This is one of my favorite potato recipes because it is made ahead and stored in the refrigerator over night:
Make Ahead Mashed Potatoes
9 medium potatoes diced, cooked, and drained
12 oz. sour cream
4 Tbsp. butter
salt and pepper to taste
Topping
Mix 1/4 cup bread crumbs and 1 Tbsp. melted butter
Combine the above ingredients and beat with electric mixer on low speed until blended. Beat on high speed until fluffy.
Place in a 2 qt. greased casserole dish.
Cover and refrigerate over night.
Bake at 325 degrees uncovered for 1 hour.
Sprinkle bread crumb mixture on top and bake for 30 minutes longer.
This is a family favorite, wonderful for a Tail Gate Party, or covered dish dinner. Its pierogi, its lasagne… Its delicious !
PIEROGI LASAGNA
Jocelyn Monacelli
12-15 medium Idaho potatoes, peeled, boiled & mashed
1 lb. Cheddar cheese, grated ( Hoffman Sharp at Giant Eagle deli counter)
4 onions, finely chopped
1 stick butter
Salt & pepper to taste
12 lasagna noodles
Cook noodles according to package, al dente. Mash potatoes and add ¾ cheese to potatoes, beat using a mixer. Saute onions in butter until soft. Add half of onions to potato mixture, as well as salt and pepper.
Place layer of lasagna noodles in a buttered 9 x 13 inch pan, then a layer of potato mixture. Repeat ending with noodles. Top noodles with remaining onions and butter and cheese . Cover with foil and bake at 350 degrees until heated through, about an hour.
NOTE : I like to make a little extra sautéed onions and butter to serve on the side.
Jocelyn Monacelli
735 Dutch Hill Road
Oakdale PA 15071
412-221-2079 home
412-475-2056 cell
Hi John,
That show was produced many years ago and I don’t have access to individual recipes from old shows. Look for my Apple Pie recipe in the December issue of Pittsburgh Magazine.
I’ve already put them in the book.
Hi Chris, I hope it isn’t too late to submit one of my favorite potato recipes:
New Potato and Green Bean Salad
3 lbs of red skinned new potaotes (try to get small, b-size, of the same size for consistent cooking)
1 whole purple onion
1/2 pound of fresh green beans
Extra virgin olive oil
2-3 fresh lemons
Fresh basil, parsley & chive
Scrub the potatoes, leave them whole and add to cold water in a large saucepan. Bring to a simmer over medium heat. Add salt to the water once it starts simmering.
Allow to simmer until just barely cooked through. Test for doneness with a sharp knife, but not too often, the potatoes can become soggy once the water gets in them. Once they are mostly done and slightly firm in the center, turn off the heat and allow them to sit in the water until they are cooked through.
Meanwhile, slice the purple onion as thinly as possible into rings.
Cut the lemons in half and remove seeds on the surface.
Trim the green beans by removing the stem ends and the blossom ends, if they are withered. Cut into approximately 2 inch segments.
Wash and drain the fresh herbs and chop, removing stems.
This salad comes together in layers:
Drain the potatoes. Begin working with them while they are still very warm.
Over a large bowl, cut the potatoes into halves or quarters, depending on size- enough to make a single layer on the bottom of the bowl. Drizzle with olive oil, juice of 1/2 lemon and sprinkle with salt and pepper. Add a thin layer of onion and some of the chopped herbs.
Continue this layering until all of the ingredients are used, except the green beans:
Potatoes, oil, lemon juice, salt, pepper, herbs, onion…..
Lightly toss the salad, taste and adjust for seasoning.
Blanch the green beans by boiling for 5 minutes and then shocking with cold water to stop cooking and keep their brightness.
This salad is best served at room temperature, avoid refridgerating if possible. Toss in the green beans just before serving, otherwise the lemon juice will dull the color.
Just in the nick of time. I’m closing out the entries today.
Pittsburgh Potatoes
6 Medium white potatoes, boiled , skinned
1/2 C. melted butter or margarine
1/4 C. minced onions
1 C. Shredded Cheddar Cheese
1/2 C. Sour Cream
Salt and Pepper
Spray a medium casserole with a vegetable cooking spray. In a medium mixing bowl, grate the potatoes coarsely. Add the chopped onions, melted butter, shredded cheddar and sour cream. Combine well. Salt and pepper to taste. Put combined mixture into casserole and sprinkle the top generously with Black Pepper
(to simulate the “old” smoky sky of Pittsburgh). Cover with foil and bake at 375F. for 25 minutes. (phone 412 3310438)
Check out my Apple Pie recipe in the December issue of Pittsburgh Magazine. It came delicious.
Hey there! Just wanted to say that BAKED MASHED POTATOES under you recipe came out very delicious and spicy! Thank you for you recipes!
Glad it turned out well. It’s one of our family favorites, especially paired with pork cutlets. Keep cooking!