ROSEMARY-GARLIC POTATO BREAD
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and olives. You can't mess it up. Well, you can - I certainly have more than once - but you know what I mean. You can do this by hand, but it's messy, so I wrote this recipe with directions for using a stand mixer. -Duff
Provided by Duff Goldman
Categories side-dish
Time 5h30m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
- In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
- Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
- Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
- Preheat the oven to 400 degrees F.
- Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!
- Bake potatoes (preferably russet potatoes - the big brown ubiquitous ones) in the oven. Rub the potatoes with a bit of olive oil, kosher salt, and pepper. Stick 'em with a fork like 20 times all over the place to let the steam out. Place them on a baking sheet and roast at 425 degrees F for 1 hour. The skin will get nice and crispy and you can scoop out the potato meat really easy, and also enjoy the skins as a snack while you bake. (As a poor culinary student, I always saved my potato skins as dinner. How did that bacon end up in my backpack? That's weird!
- You should know how to roast garlic - it may save your life one day. Heat the oven to 425 degrees F. Chop off the pointy end of the head of the garlic and expose the cloves. Drizzle olive oil right onto the exposed garlic, wrap it tightly with aluminum foil, place on a baking sheet, and roast for 35 to 40 minutes. Really, though, don't time it - just roast them until they smell amazing. You'll know it when you smell it. You'll also know very quickly if you over-roast it - it'll smell awful and burnt. Throw that crap away and start over.
GRUYERE & PROSCIUTTO STRATA
Steps:
- In a large skillet, heat oil over medium-high heat. Add prosciutto; cook and stir until crisp. Remove from pan with a slotted spoon. Add onions to the same pan; cook and stir until tender., In a large bowl, whisk egg substitute, milk, mustard and pepper. Stir in bread and onions. Reserve 2 tablespoons cooked prosciutto for topping; stir remaining prosciutto into bread mixture. , Transfer half of the mixture to a greased 13x9-in. baking dish; sprinkle with half of the cheese. Top with remaining bread mixture. Separately cover and refrigerate strata and reserved prosciutto overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; top with reserved prosciutto. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 267 calories, Fat 11g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 609mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
ASPARAGUS STRATA
The original recipe for this wonderful egg dish called for sausage, but fresh asparagus is tasty-and healthier, too! I serve this easy,elegant dish with a salad and mini pecan rolls.-Amy Grover, Salem, Massachusetts
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water to a boil. Add asparagus; boil, uncovered, for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large bowl, combine the asparagus, milk, bread cubes, eggs, cheese and salt. Transfer to a greased 2-qt. baking dish. Cover and refrigerate for 5 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts :
ROSEMARY GARLIC POTATO BREAD
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and olives. You can't mess it up. Well, you can-I certainly have more than once-but you know what I mean. You can do this by hand, but it's messy, so I wrote this recipe with directions for using a stand mixer. -Duff
Provided by Duff Goldman
Categories Bread Potato Side HarperCollins Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 round loaves
Number Of Ingredients 9
Steps:
- 1. Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
- 2. In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
- 3. Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
- 4. Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
- 5. Preheat the oven to 400°F.
- 6. Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!
POTATO ROSEMARY BREAD STRATA WITH ASPARAGUS AND GRUYERE
Make and share this Potato Rosemary Bread Strata With Asparagus and Gruyere recipe from Food.com.
Provided by Doug2
Categories Cheese
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.Spray bottom and sides of a 13" x 9" x 2" glass baking dish with cooking spray. Place half of the bread cubes in the bottom of the dish. Bring a medium pot of salted water to a boil. Add asparagus and cook until just tender - about 3-4 minutes. Drain and rinse under cool water.
- In a large mixing bowl, whisk together the eggs, milk, salt and pepper.
- In a small mixing bowl, combine cheeses. Add chives and parsley and then gently mix.
- Place half of the asparagus on top of the bread cubes, then half of the cheese mixture.
- Then put half of the egg mixture on top.
- Repeat with remaining bread, asparagus, cheese mixture and egg mixture.
- Make sure the bread cubes are mostly submerged in the egg mixture. If not, press them down.
- For best results, let mixture rest for 15 minutes before cooking so the bread can absorb the egg.
- Place glass baking dish on a baking sheet into the preheated oven.
- Bake 35-40 minutes, until browned and puffed.
Nutrition Facts : Calories 356.8, Fat 23.7, SaturatedFat 12.9, Cholesterol 273.9, Sodium 462.7, Carbohydrate 9.1, Fiber 1.7, Sugar 2.3, Protein 27.4
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
OVEN-ROASTED ROSEMARY POTATOES
Sprigs of rosemary add a beautiful aroma to these simple roasted potatoes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Place the potatoes and rosemary on a straight-sided baking sheet. Drizzle with olive oil and season with salt and pepper. Shake pan to coat potatoes. Roast for 30 to 40 minutes, until cooked through and slightly golden.
ROSEMARY AU GRATIN POTATOES
Rosemary, garlic and Parmesan cheese season the tender potato slices in this delectable side dish. It's sure to satisfy family and guests alike. -Jean Minner, New Castle, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes., Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 220 calories, Fat 11g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 408mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
ASPARAGUS AND HAM STRATA
For a quick and easy make-ahead breakfast, do the prep work the night before. Next morning, just pop it in the oven. This casserole version of quiche is so hearty and delicious. -Alla Gray, St. Thomas, Pennsylvania
Provided by Taste of Home
Time 1h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the first six ingredients until blended. Stir in bread, 1 cup cheese, ham and asparagus. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, several hours or overnight. , Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake 40-50 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 320 calories, Fat 18g fat (9g saturated fat), Cholesterol 208mg cholesterol, Sodium 839mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 22g protein.
ROSEMARY ROASTED POTATOES AND ASPARAGUS
Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once., Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Nutrition Facts : Calories 175 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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