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Tag Archives: economical

Twice Cooked Potatoes

I love potatoes.  I love potatoes pretty much any way they can possibly be prepared.  For the last dinner party, I made twice cooked potatoes.  It gave them a little different texture than just oven roasting.  Potatoes served in any manner is also a really easy and economical dish to serve for a group.  Also, using baby potatoes cuts down the prep work for you, which is always a plus!

Baby red potatoes (figure on 2-4 per person depending on the size of the potato, and the guest I suppose!)

Salt

Pepper

Olive Oil

Garlic Garlic seasoning from Tastefully Simple

Parmesan Cheese

Chives

Wash the skins of the potatoes and place in a large pot.  Cover the potatoes with water, about 1 or 2 inches above the potatoes.  Salt the water.  Bring the water to a boil and let cook until the potatoes are just before they are fork tender.  You don’t want them to be completely tender, because they will continue to cook.  Once they get to that stage, drain them.  Line 1 or 2 jelly roll pans with foil.  Place the potatoes in a single layer on the pan and lightly crush and flatten.  It doesn’t have to be pancake flat, just enough so it’s not rolling around.  Drizzle with olive oil to help them crisp and brown.  Season the potatoes.  Place in the oven (at 400 degrees) to get nice and crispy, about 15 more minutes.  I topped the potatoes with Parmesan cheese and chives before serving.

Your options are really unlimited with how you want to season or “dress” the potatoes.  You could sprinkle them with cheddar, bacon and chives or parmesan cheese or sour cream or caramelized onions once they are cooked (see really offers variety!).

I’d love your feedback!  What toppings have you/ will you be trying on these potatoes?

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Roasted Asparagus

This was one of the side dishes from last weeks dinner, and was also very and economical to feed a crowd.  I got a 2.25 pound bag at Costco for about $6.  You have to do very little prep work to the asparagus, so it’s perfect for a dinner party.

Asparagus (figure on 4-5 spears per person)

Olive Oil

Garlic Cloves

Salt

Pepper

Parmesan Cheese

Wash the asparagus and prep by taking the stalk firmly in your hands and snap at the lower end.  The asparagus naturally snaps at the point that should be discarded.  You can normally just use where it snaps as a guideline and cut the remaining spears around the same place.  I like snapping, so I just do them all that way!

Line a jelly roll pan with foil and arrange the spears in a single layer.  Drizzle with olive oil and season with the salt and pepper.  Crush garlic cloves with the side of your knife and arrange around the asparagus.  Roast at 400 degrees in the oven for about 20-25 minutes or until they appear a bit wilted and are tender.  Place on your serving dish and sprinkle with shredded parmesan cheese.

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Pork Medallions with Sage and Mustard Sauce

This pork was the main event for last weeks dinner party.  I found the recipe from a Williams Sonoma “Dinner Parties” cookbook.  There were 9 of us, so I doubled the recipe (but what is listed below is the regular ratios) for the sauce and used about 4 1/2 pounds of pork (which is super economical especially if you can get it at a warehouse store, mine was about $16 total).  This is super quick and easy to put together, and got great reviews.

2 pork tenderloins, about 1/4 pound each

2 teaspoon salt

1 teaspoon pepper

1 1/2 teaspoons sage

1 cup heavy cream

1 1/2 tablespoons dijon mustard

1 tablespoon extra virgin olive oil

3 tablespoons chicken stock

Fresh sage for garnish

Cut the tenderloins crosswise into slices about 1/2 inch thick.  Please the slices in a single layer on a sheet of plastic wrap.  In a small bowl, combine the salt, pepper and 1 teaspoon of the dried sage and stir with a fork or whisk.  Sprinkle both sides evenly with the mixture.  Let stand at room temperature for up to 1 hour or in the fridge for 4 hours.

Meanwhile, in a sauce pan, combine the cream, mustard and remaining 1/2 teaspoon of dried sage.  Place over medium high heat, bring to a boil, and stir until the cream is reduced 1/2 cup (about 4 or 5 minutes).  Set aside.  The sauce can be made up to an hour in advance.

In a large frying pan over high heat, warm the olive oil.  Working in batches (if necessary), add the pork slices and cook until golden brown, about 2 minutes.  Reduce the heat and cook for 2/3 minutes longer.  Turn and continue to cook until the slices are golden on the second side and nearly opaque throughout, about 4 minutes more.  Transfer to a warmed platter and tent with alu minum foil.

Raise the heat to high and stir in the chicken stock, scrapping up browned bits clinging to the bottom of the pan.  Reduce the heat to medium, stir in the cream mixture and continue to stir until the sauce is reduced to about 1/3 cup, 2-3 minutes.  Pour the sauce over the pork, garnish with the sage sprigs and serve.

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