Savory Double Potatoes
Preheat oven to 375 degrees.
-4 large russet potatoes, peeled and cut into 2" chunks
-4 cups Strong stock (mushroom, veg or beef)
Bring stock to a boil, add potatoes, reduce heat and simmer until al dente (@ 20 min). Drain well, preserving stock for your gravy. spread potatoes out in casserole, allowing to "dry", about 5 minutes. Drench (yes drench, not drizzle) potatoes in olive oil, about 1/4 cup, then toss gently. They will absorb much of the oil. Before putting potatoes in oven sprinkle with fresh pepper to your liking and drizzle top of potatoes with more oil. Cook potatoes in oven uncovered for 20 minutes, then remove and turn to brown on other side. Return to oven and bake until edges are deep golden; about 20 minutes. Serve with eggs any style, topped with your favorite gravy and fresh chives or chopped parsley (a *must*!). I like to add sauteed mushroom or Niman Ranch balck forest ham. This is really best all in one pile as you will see below. Also really tasty with the addition of cheese melted on top..of course!
-1.5 cups dry long grain rice (Basmati or jasmine)
-3 Cups milk (rice, almond, soy, cow, whatever)
-3/4 cup sugar
-Juice of 1 lemon, plus zest (optional)
-2 tbs butter, softened
-1 tbs vanilla extract
-1 package favorite fresh berries or 1/2 cup berry preserves to top
-handful of toasted nuts (pistachio, almond or macadamia are nice)
-1/4 tsp nutmeg
Prepare rice according to package directions, Transfer to 4 quart dutch oven or large sauce pan. Add milk and bring to a boil, stirring constantly. Reduce heat to med-low simmer, cover pot. Blend sugar, eggs, butter, lemon and vanilla in a bowl big enough to fit double the ingredients. Blend well with a wire whisk. Prepare ice bath: In a bowl large enough to fit a second bowl inside, place 3 cups ice then fill bowl with enough water to cover ice completely. Set aside. Uncover simmering rice blend and add a couple ladles full of the rice to the sugar-egg blend stirring. This is called tempering and it keeps you egg from becoming itty-bitty scrambled chunks, which is yucky. Now pour the tempered egg mixture back into the pot. Stirring constantly (scrape the bottom!) bring pudding to high heat. The pudding will thicken and begin to boil, but you will have to watch for thick inconsistent bubbling as it will not appear the same as boiling soup or water. Allow pudding to boil while stirring for 1 minute, then pour into the bowl which will fit into your ice bath. Place the pudding bowl into the ice bath and continue stirring for about 3 minutes, until pudding has cooled slightly. Serve warm or chilled topped with berries and toasted nuts. Yum-ola!
Thanks for the help boys!
Yay! Breakfast is ready!
Notice the teapot theme on my P.J. pants. I really wanted you to see that! I love those pajamas.
MY plate!!! Savory Double Potatoes, Sauteed mushrooms, poached egg and brown breakfast grraaaaveeee. Topped with chives! Oh, don't forget the sourdough toast for soaking up all that gravy. Sorry there is no gravy recipe here, but I eyeball this and add lots of random things. Here are some tips:
-Make a red wine sauce (Google it) with your remaining stock.
-Make gravy just like thanksgiving day, but add lots of fresh herbs like thyme, savory, parsley and basil.
-Add a little tomato sauce or juice to your gravy recipe for an added punch of flavor. Also, a dash of soy sauce, Worcestershire or splash of balsamic vinegar for a flavor kick.