Ingredients

• 600g de saucisses
• 1 kg pomme de terre farineuses
• 300g de poireaux émincés
• 1 échalote
• 5 cl de lait
• 25 cl d’eau
• 1/2 cube de bouillon de bœuf
• 1 c à s de moutarde
• 70g de beurre
• 1 feuille de laurier
• 2 branches de thym
• noix de muscade moulue
• poivre et sel

Preparation

Faites revenir l’échalote hachée 5 min à feu doux dans une casserole avec 20g de beurre. Ajoutez les poireaux émincés. Faites revenir 5 minutes à feu doux. Joignez les pommes de terre pelées et coupées en morceaux réguliers, ainsi que le laurier et le thym. Couvrez d’eau, portez à ébullition et laissez mijoter 20 min.

Pendant ce temps, faites fondre 20g de beurre dans une poêle. Faites-y cuire les saucisses à feu doux, en les retournant régulièrement pour qu’elles soient dorées de partout. Retirez-les et tenez les au chaud. Jetez le gras de la poêle, ajoutez-y l’eau et le 1/2 cube de bouillon émietté. Grattez et faites réduire un peu. Ajoutez la moutarde et rectifiez l’assaisonnement.

Égouttez les poireaux et les pommes de terre. Remettez-les dans la casserole, sur feu doux. Ajoutez le lait, le reste du beurre, du poivre, du sel et de la noix de muscade, selon vos goûts. Écrasez au presse-purée jusqu’à obtention d’un stoemp onctueux.

Servez le stoemp avec les saucisses et la sauce.

Delhaize

Ingredients

• 1 Reblochon [1 wheel Reblochon de Savoie]
• 1 kg de pommes de terre à chair ferme [2 lb firm-flesh potatoes]
• 200 g de lardons fumés [200g bacon, chopped]
• 2 gros oignons (200 g environ) [2 large onions, around 200g]
• 10 cl de vin blanc [1/2 c white wine]
• Poivre du moulin [fresh-ground pepper]
• En option : noix de muscade râpée [ground nutmeg (optional)]

Preparation

Préchauffez votre four à 200°C. [Preheat your oven to 400F.]

Épluchez et découpez les pommes de terre en morceaux (environ 5mm). Découpez les oignons en rondelles. [Peel and chop the potatoes into around 1/4" pieces. Slice the onions into rounds.]

Dans une poêle, faites revenir les lardons avec les oignons afin qu’ils commencent à dorer (5-10 min). Ajoutez les pommes de terre et laisser cuire à feu moyen durant 30-45 minutes. Déglacez au vin blanc et laisser cuire 5 minutes. Poivrez (pas besoin de saler avec les lardons), et ajoutez la noix de muscade selon vos goûts. [In a large skillet, cook the bacon and onions until they start to brown (5-10 min). Add the potatoes and let them cook over medium heat for 30-45 minutes. Deglaze the pan with the wine and cook for five minutes. Season with pepper (no need for salt with the bacon), and add nutmeg to taste.]

Découpez votre Reblochon en deux dans le sens de l’épaisseur en conservant la croûte. Conservez une face pour mettre sur le dessus du plat afin de faire gratiner (que vous découperez en 2 ou 4 selon la forme de votre plat), et découpez l’autre face en petits morceaux à intégrer dans la préparation pommes de terre-lardons-oignons. [Cut your Reblochon in half lengthwise, keeping the rind. Keep one of the halves to melt on top of the dish (which you can cut into 2 or 4 depending on the shape of your dish), and cut the other half into small pieces to mix into the potato-onion-bacon mixture.]

Dans un plat allant au four, disposez le mélange pommes de terre-lardons-oignons et les morceaux de reblochon puis déposez sur le dessus le ½ reblochon pour gratiner, croûte vers le haut. [In an oven-safe baking dish, add the potato-bacon-onion mixture and the pieces of Reblochon, then set the half-reblochon on top to melt, rind toward the top.]

Placez au four durant 15 à 20 minutes afin que le Reblochon dore. Servez chaud avec une salade verte. [Put in the oven for 15-20 minutes so that the Reblochon melts. Serve hot with a green salad.]

Reblochon AOP

Ingredients

• 4 large potatoes
• 3 cloves garlic, crushed
• salt and pepper
• 1 pinch (or more) dried marjoram (optional)
• 2 tsp. caraway seeds
• 2 eggs
• 1 tbsp. milk
• 3 tbsp. flour
• oil for frying

Preparation

Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds. Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour.

Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

AllRecipes, edited

Ingredients

• 2 large onions, chopped
• butter, cubed
• 1 kg round steak, in equal 1–1.5" pieces
• 250g of bacon (thick slices, not lardons; optional)
• fresh-ground black pepper
• salt
• 2–3 bottles of Sint Bernardus Abt 12
• 2 bay leaves
• 2 sprigs thyme
• 1 whole clove
• 1 tbsp. Liège syrup [CP: this was 2 tbsp., 1 tbsp. needs testing] OR 1 tbsp. brown sugar
• enough slices of brown sandwich bread or pain d’épices to cover the surface of your pot
• 2 tbsp. (sharp) mustard
• dash white vinegar
• 1 kg potatoes
• mayonnaise

Preparation

Heat a large stew-pot over medium heat and melt a knob of butter. Cook the onions for around 10 minutes, covered, and make sure not to let them brown. If using the bacon, add it now, raise the heat a bit, and stir regularly, still keeping it covered as much as possible. When the bacon is cooked (or if you’re not using it), take everything out of the pot (leaving the juices) and reserve.

Add another knob of butter. Sear the meat cubes on all sides until golden brown, seasoning with a bit of salt and pepper. Reserve the meat. If you are using cassonade instead of Liège syrup, add it to the pot now, mix with all of the meat and onion juices, and let it reduce by half to make a “syrup.”

Return the onions (and possibly bacon) and the meat to the pan. Deglaze with the beer, adding enough just to cover the meat all the way, and bring to a boil. Tie the thyme and bay leaves together and add the herbs, clove, and Liège syrup (if using) to the pot. Smear the bread with the mustard and add it to the pot, smeared side down.

Let the stew simmer for three and a half hours, uncovered. The cooking time will depend on the quality of the meat. Stir occasionally to check doneness. Cover only when the sauce has sufficiently thickened.

Finish the stew with a dash of white vinegar and salt and pepper to taste.

For the frites:

Peel the potatoes and cut them into strips (ideally, 1.3cm). Do not wash them, as this rinses off the starch. Heat the fryer to 140C. Fry the fries for the first time, but do not let them brown. Cool them in a baking dish with some paper towels. Heat the fryer to 180C, and fry the fries until golden brown and crispy. Drain the fries over some paper towel and sprinkle with salt.

Serve a portion of stew with fries and a spoonful of fresh mayonnaise.

Dagelijkse kost + Marmiton, translated and adapted and etc.

Ingredients

• 2 pounds baby yukon golds and red potatoes, about 1 to 1 1/2 inches
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder (or: 1 tbsp. of a spice mix)
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 1/2 cup water or chicken stock

Preparation

Wash the potatoes and pat dry. Set Instant Pot to Sautee mode. Add oil and heat. In batches, add the potatoes and cook on all sides, for about 5-6 minutes, until browned and crisp. Pierce each potato with a fork. Add seasonings, water, and stock. Close and lock the lid, and cook for 7 minutes on Manual. Quick release the pressure.

Adapted from Onion Rings and Things

Ingredients

• 2 tablespoons curry powder
• 1 ½ teaspoons garam masala
• ¼ cup vegetable oil
• 2 c. chopped onion
• 3/4 lb. potatoes, cut into 1/2" pieces
• 3 cloves garlic, pressed
• 1 tbsp. grated fresh ginger
• 1 - 1 ½ serrano chiles, minced
• 1 tbsp. tomato paste
• ½ head cauliflower, florets (4 c.)
• 1 (14.5oz) can diced tomatoes, blended until nearly smooth
• 1 ¼ cups water
• 1 (15oz) can chickpeas, drained and rinsed
• 8 oz. frozen peas (about 1 1/2 cups)
• ¼ cup heavy cream or coconut milk

Preparation

Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.

Heat 3 tbsp. oil in pot over medium-high heat. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes start to brown. Reduce heat to medium. Add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook 30 seconds. Add toasted spices and cook 1 minute longer. Add cauliflower cook until well coated, about 2 minutes.

Add tomatoes, water, chickpeas, and 1 tsp. salt; increase heat to medium-high and bring mixture to boil. Cover and simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer.

Ingredients

• 3 tablespoons olive oil
• 1 1/2 tablespoons mustard seed
• 2 medium potatoes, diced
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 pound green beans, snapped in to 2-3 inch piece and remove any tough string
• 2 tomatoes, diced
• 1 teaspoon ginger, minced
• 1 teaspoon cumin powder
• 1 teaspoons coriander powder
• 1/2 teaspoons red pepper flakes

Preparation

In a large skillet or Dutch Oven, heat the oil. Add the mustard seeds, and fry until they pop. Add the potatoes, salt, and turmeric, and stir to combine. Toss in the beans, cover and cook for 3 minutes. Add the remaining ingredients and stir to combine well. Cover and allow to cok until potatoes are tender and beans still partially firm. Check often to make sure dish is not sticking. Serves 6.

Edible Nashville

Ingredients

• 2 pounds small/fingerling gold potatoes (~2"), or peeled and 2" cubed Yukon Gold
• Salt
• 1/2 cup cold milk
• 7 tablespoons unsalted butter, softened
• Freshly ground pepper
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese

Preparation

Preheat the oven to 400°. Butter a 9-by-13-inch baking dish. Put the potatoes in a large saucepan and cover with water. Salt the water and bring to a boil, then simmer the potatoes over moderate heat until tender, about 12 minutes. Drain the potatoes, return to the saucepan and shake over high heat for 1 minute to dry. Pass the potatoes through a ricer into a large bowl. Beat in the milk and 6 tablespoons of the butter and season with salt and pepper.

In a large stainless steel bowl, whip the cream to soft peaks. Beat one-third of the cream into the potatoes, then fold in the remaining cream. Scrape the potatoes into the prepared dish. Dot with the remaining 1 tablespoon of butter and sprinkle the Parmesan over the top. Bake the potatoes for 25 minutes. Preheat the broiler and broil the potatoes for 2 minutes, or until browned. Let stand for 10 minutes before serving.

Food & Wine

Ingredients

• 7 large eggs
• 1 bag nice plain potato chips (6.7 oz)
• 2 tsp. salt
• 4 tbsp. olive oil

Preparation

Break 6 eggs into a mixing bowl. Add 2/3 of the bag of chips and stir, crushing them a little as you blend the eggs together. Allow the mixture to sit until the chips absorb most of the egg, about 5 minutes. Beat the remaining egg in a small bowl and add it to the egg-chip mixture. Add the salt.

Heat 2 tbsp. of oil in a small saute pan (no more than 6" in diameter), over medium heat. Add the egg mixture and stir briskly a few times with a wooden spoon to prevent them from sticking. Shake the pan in a circular motion for 10 seconds to keep the mixture loose as the eggs start to stick together. Lower the temperature and cook for 1 minute more.

Place a plate over the pan and invert the pan/plate so the tortilla winds up on the plate, raw side down. If the pan looks dry, add the last 2 tbsp. of olive oil. Return the tortilla to the pan by sliding it back in, raw side down. Cook for another 60 seconds, until the bottom is fully set.

Slide onto a clean serving plate, garnish with a sprinkle of salt and maybe a few more chips.

Jose Andres Foods

Ingredients

• 6 medium potatoes
• 3 cloves Garlic
• 1 large yellow onions or 2 medium
• Olive Oil
• 2 cups chicken broth
• 3-4 threads Spanish saffron
• 2 Tbsp. flour for sauce
• 2/3 cup flour (approximately) to coat potatoes
• 2 eggs, lightly beaten
• salt and pepper to taste

Preparation

Finely chop the onions and garlic. Pour olive oil to cover entire bottom of a large frying pan. Place pan on medium heat. When oil is hot, add onions and garlic and sauté until onions are translucent and soft. Add about 2 Tbsp. flour and stir.

Add chicken broth and simmer for about 10 minutes. After 10 minutes of simmering, remove broth from heat and set pan with sauce aside for later. While broth simmers, peel and cut potatoes. Slice potatoes – 1/3 to 1/2-inch thick.

Spread flour onto a large dinner plate. Dredge the potatoes slices in the flour and coat both sides thoroughly. Remove the potatoes when coated and set aside.

Pour olive oil approximately 1 inch deep in a large frying pan. Place pan on medium to medium-high heat.

Beat 2 eggs in a small mixing bowl. Dip each piece of potato into the egg to coat and remove quickly, allowing excess egg to run back into the bowl. Then, place in the hot oil. Carefully monitor the heat so that the oil does not burn.

As the potatoes cook and turn a golden color on one side, turn them over and brown the other side. Remove the pieces as they brown and allow to drain on a paper towel.

When most potatoes are fried, place them in a single layer in the frying pan with the onion-garlic sauce. Place pan back on stove. Cover and gently simmer on low until potatoes are cooked. Potatoes should be soft, but not mushy. If the broth evaporates and potatoes are not completely covered, add more broth or water. Salt to taste.

Serves 4

Lisa and Tony Sierra, About.com