Gnocchi of a Different Color

Recipe: Gnocchi of a Different Color // New York Times

Rating:

This gnocchi turned out fine, I just wasn't that wild about it. We made spinach & carrot gnocchis in a garlic sauce. I would have liked to make the beet gnocchis, but I don't expect I'll bother making this again. There are many other potato recipes I like more.

Also, we were really wishing we had a proper food processor for this recipe.

Chicken with Pan Sauce

Recipe: Chicken with Pan Sauce // Mark Bittman via Serious Eats
Side Recipe: Roasted Potatoes // Serious Eats

Rating:

A delicious dinner. Tasty leftovers, too!

Potato Knish

Recipe: Potato Knish // Smitten Kitchen

Rating:

This was a fun recipe! We had potatoes that needed to be used up, so I decided to try this classic Jewish bun snack. I've only ever had knish from a food truck in NYC, so it was an experiment. Seth said there was something "knish-y" about the filling that tasted just right. It was filling & delicious.

We had it dipped in mustard with smoked turkey on the side.

Hanukkah Latkes

Recipe: Potato Latkes // Judy Canetti
Side Recipe: Stovetop Applesauce // (I'm not sure where Seth got the recipe from)

Rating: 

Not the healthiest of meals, but it's a welcome Hanukkah tradition. This recipe calls for blending the potato mixture; I like when there are some grated potato pieces in my latke, so we might try adding some after the blending next time.

The applesauce was homemade on the stovetop; I believe Seth chopped up some apples and simmered them with a little sugar until they was mushy.

Tomato Basil Soup with Rösti

Recipe: Tomato Basil Soup // Serious Eats
Side Recipe: Crispy Potato, Onion & Mushroom Rösti // Serious Eats

Rating:

We liked this meal very much! The soup has a nice texture and was easily put together with ingredients we had on hand. We used half & half instead of heavy cream. My mom recently gave me an immersion blender and I used it to mix the soup right in the pot. It was fabulous--thanks mom!

We tried making the rösti in our cast iron skillet, but it must not be seasoned properly. It got stuck and we had to mush it all up to get it out, so ours wasn't layered as intended. It still tasted great, and reminded us of latkes. We ate it with sour cream! Definitely tasty.

Omelette: Yesterday's Breakfast

Recipe: Tomato Mushroom Onion Cheese Omelette // Seth's creation
Side Recipe: Crispy Sautéed Potatoes with Rosemary // How to Cook Everything (pg 597)

Rating:

Seth is a master omelette maker. Yesterday he also treated me to crispy potatoes. We had it with home made toast. Weekend breakfasts are the best!

Stuffed Peppers with Goat Cheese and Couscous

Recipe: Stuffed Peppers with Couscous and Goat Cheese // How to Cook Everything Vegetarian (pg 399)
Side Recipe: Blumenthal's Roast Potatoes // Serious Eats

Rating: 

This was a tasty vegetarian entree. The peppers, goat cheese, and couscous blend well together. We roasted the peppers over our gas stovetop before stuffing them; we set them over a low flame and let the skin soften and blacken. The original recipe calls for quinoa, but we had couscous on hand, so that's what we used.

My favorite was the roasted potatoes. We liked them better than our homemade fries. The recipe called for peeled potatoes, but I like potato skins, so I left them on. They were great.

Burgers & Fries

Recipe: Burgers with Shallots & Blue Cheese on Hamburger Buns // Cook's Illustrated Cookbook (burgers), Bread Lover's Bread Machine Cookbook (buns)
Side Recipe: Baked Potato French Fries // Vegan Richa
Rating:  

I used the bread machine to make dough for hamburger buns this morning--all I had to do is shape the dough and bake them. The burgers were simply put together with an egg & salt and pepper. I splurged on crispy shallots & blue cheese treat. This was an excellent meal (although not the healthiest). The fries took the longest--around 30 or 40 minutes.