Pot Roast by Julia and Jacques

Roasted Red Potatoes

 

Try this simple potato dish that has been a favorite of my parents the few times I’ve cooked it for them. The skins of the potatoes are left on leaving all the flavor and the cheese gets crunchy on top.

Ingredients:

  • 1 pound small red potatoes
  • 2 Tbsp grated Parmesan cheese
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/8 tsp pepper

Directions:
Cut the potatoes into 1/4 inch thick slices. Toss with oil. Place in a single layer in a greased pan. Sprinkle with salt, pepper, and Parmesan cheese. Cover tightly with foil. Bake at 350 degrees for 40 minutes or until tender.

Sweet Potato Puree with Streusel

 

This recipe, found on epicurious.com, is the sweet potato dish I have been making with my Thanksgiving and Christmas meals for the past couple years. It is delicious and very sweet if you add marshmallows on top of the streusal, look out sugar rush.

Ingredients:

  • 5 pounds orange-fleshed sweet potatoes, such as Louisiana, jewel, or garnet yams
  • 3/4 cup all-purpose flour
  • 3/4 cup plus 1/3 cup (packed) light brown sugar
  • 14 tablespoons (1 3/4 sticks) unsalted butter, softened

Directions:

Position rack in center of oven and preheat to 400°F. Butter 9- by 13-inch baking dish or 2-quart casserole. Line rimmed baking sheet with aluminum foil.

Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle.

Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips until blended and crumbly. Set aside.

Halve potatoes lengthwise and scoop out flesh into large bowl. Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer. Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)

Sprinkle streusel over potatoes. Bake until golden brown, about 40 minutes. Let stand 5 minutes before serving. (Completed dish can be prepared up to 1 day ahead and refrigerated, covered. Remove from refrigerator 1 hour before reheating and let come to room temperature. Bake, loosely covered with foil, until heated through, about 25 minutes.)

Variation:
Sweet potato purée with marshmallows: Omit streusel. Spread purée in baking dish, cover with foil, and bake until heated through, about 30 minutes. Sprinkle top with 3 cups miniature marshmallows and broil until marshmallows are lightly browned, about 1 minute. Serve immediately.

 

Ardenwood Oatmeal Crispie’s

Ardenwood Oatmeal Crispie's

This is the best oatmeal chocolate chip cookie recipe I have ever tasted. I went to Ardenwood Farms in Union City, California, years ago, to watch a Civil War re-enactment. Everyone was dressed up from the civil War era, it was quite amusing. They had many recipes sitting out and this is the one that peaked my interest. I have since made them many times for my family and while stationed at the fire station. Everyone loves them. They are my children’s favorite.

 

Ingredients:

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups white flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 cups oatmeal

1 package chocolate chips

Directions:

Cream together the butter and the sugars. Mix in the eggs and then vanilla. Stir in the flour, baking soda, salt, oatmeal and chocolate chips. Bake at 350F for 10 minutes. Remove from oven and cool.

Mom’s Turkey Gravy

This is a very simple recipe but for some reason I have always had difficulty making a tasty gravy. I have finally perfected mom’s turkey gravy and it sure does dress up a turkey dinner.

Ingredients:

  • Giblets from turkey
  • Flour
  • Bay leaf
  • Salt
  • Pepper

Directions:

Take the giblets from the turkey and place in a pan of cold water. Add bay leaf and a few dashes of salt and pepper. Simmer while turkey is cooking to make stock. Add water if necessary just keep the heat low.

When turkey is done, remove from roasting pan and use drippings for gravy. Place roasting pan on stove and shake some flour and water in a small container. Add flour mixture with turkey stock to drippings and simmer until gravy is the appropriate thickness for you. Keep adding flour mixture and stock until flavor is good. Season with salt and pepper.