Smashed Red Potatoes with Spiced Pumpkin Aioli

I haven’t blogged in awhile, and it’s definitely my fault. I keep thinking, “Oh, I’ll jot those recipes down on Saturday, when I have time.” And then it’s Sunday night, and I’m all ready to just crash in bed, when I remember that I didn’t spare a moment writing or photographing or even thinking about recipes and food. Well, that’s not true; I totally thought about food. But in any case, I guess I’ve been busy, and I haven’t been prioritizing. And I’m going to stop. Because in the meanwhile since my last post, Chicago has become an Icelandic tundra and nothing is nice outside anymore. So, back to the computer-world I go.

My dad yesterday informed me that it had been so long since I blogged that I could no longer share my pumpkin recipes. He knows well, I suppose, that I am all about pumpkin recipes. I mean, pumpkin has been an ingredient in my last few posts and cans of it still reside in my pantry. But, apparently, now that it’s cold, I’m supposed to blog about soup and rosemary and peppermint. But I say no Christmas, or even “holiday” (code for Christmas,) talk until Thanksgiving passes. Thanksgiving, which thoroughly accepts pumpkin and other squashes into its cornucopia, totally has not passed yet. And, in fact, I’m about as excited for Thanksgiving this year as I am Christmas, so holiday recipes be damned (for the time being. So sorry holiday recipes. I’m really looking forward to our time together. … Excuse me).

This dish is actually very Thanksgiving appropriate. And although I’d never dream of compromising the place of mashed potatoes at the table, a few smashed ones may sit along side nicely, especially if you’re into that renegade-untraditional-mix-up-the-Thanksgiving-table kind of meal. I’m not. At all. Tradition all the way. But regardless of circumstance, this is a really delicious, deceptively creative-appearing, super fast side dish. The potatoes are both creamy and crispy, the aioli both cooling and spicy, and the flavor just perfect. I inhaled this whole recipe as dinner myself, but it would probably be best served along with some protein or something. Or stuffing. With cranberry sauce. I am so excited for Thanksgiving.

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Smashed Red Potatoes with Spiced Pumpkin Aioli

Serves 3; easily doubled or multiplied

3 red potatoes, rinsed

~2 tbsp. extra virgin olive oil

1 tbsp. pumpkin puree

1 tbsp. olive oil mayonnaise (I use Hellman’s)

1 tsp. Sriracha

1/2 tsp. smoked paprika

Dash ( < 1/8 tsp) cayenne

Dash nutmeg

Dash thyme

Salt & pepper, to taste

Preheat the oven to 450 degrees Fahrenheit.

Fill a pot with cool water and drop in potatoes. Bring to a boil; then lower the temperature to maintain a slow boil. Boil the potatoes for 20 minutes, until cooked through and tender.

Place the potatoes on a cookie sheet lined with parchment paper. Use a large measuring cup or bowl (something with a flat, firm bottom) to smash the red potato evenly. It may crumble a bit, but try to keep it together for the most part. Repeat with the remaining potatoes. Drizzle the potatoes with the olive oil. Season lightly with salt and pepper.

Bake the potatoes in the oven for 20 minutes, until the edges are crisping. Remove from the oven and set aside to cool slightly.

Mix together the pumpkin and remaining below ingredients until a consistent sauce is achieved. Use a fork or spoon to drizzle the aioli over the potatoes. Serve to awed guests everywhere.

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Roasted Tomato Salsa

It is my genuine belief that if summer in Chicago was a year-round experience, literally the entire population of America would live here. It is absurdly, catch-you-when-you’re-not-expecting-it beautiful, on days when you’re touristing, on days when you’re just walking through the park, on days when you’re stumbling for coffee, even on days when you’re commuting home from work. Contrastingly, though, a full year of Chicago winter would make this place the most desolate waste land south of rural Alaska. I guess that’s why Chicagoans are the only ones who really understand the gravity of the change of seasons for this city. I feel wasteful, napping this gorgeously sunny and clear 75-degree day away, but how can you possibly experience enough, when you stay out late in the cool-but-temperate evening drinking beer at a summer festival bright and loud from happy party-goers? As long as you drive with the windows down, I guess, to and from the places you need to go.

When you’re feeling especially pressed for time, or eager for socialization, dinner is pushed far down on the agenda. My recipes of late promise to be quite quick, not because I don’t find cooking “worth it,” but rather because I’d rather be enjoying this perfect season before it passes. I don’t know the punishment for spending June indoors, but I assume it’s fierce. I’ve actually been grilling out much more often than I ever have, which is an awesome development. Maybe one day I’ll create a grill-worthy recipe, since I’m definitely a novice in that territory. For now, I want to share this salsa, which is the easiest thing ever to make. It’s actually ridiculous that I always buy salsa, when it takes almost no time to pull together and is exponentially more fresh and delicious homemade. It’s great with chips, of course, but also really good on top of the giant salads you’re supposed to be eating now.

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Roasted Tomato Salsa

Makes about 2 cups

5 roma tomatoes, quartered

1 small yellow onion, quartered

2 jalapenos, seeded and halved

1 red bell pepper, quartered

5 cloves garlic, whole

2 tbsp. extra virgin olive oil

1/4 tsp. salt

1/8 tsp. freshly cracked black pepper

Juice of 1 lime

1/2 cup cilantro

Preheat your oven to 425 degrees Fahrenheit. Rinse and chop vegetables (hold lime and cilantro for later) and toss on a large cookie sheet. Drizzle olive oil over the top and mix the veggies with your hands to coat fully with olive oil. Season with salt and pepper. Roast for 20-25 minutes, until the tomatoes have softened and the vegetables are just browning.

Add the vegetables to a large food processor (or add to a large bowl and use an immersion blender). Blend the vegetables to a just chunky puree consistency. Add the lime juice and cilantro and blend again briefly. Taste and season appropriately (you may prefer an additional dash of salt). Store in a large mason jar. Or with a massive pile of chips. Or on top of a cheesy quesadilla. Or as the dressing for your mock-Chipotle salad. In any way, enjoy. This should keep in the refrigerator for about 1 week.

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Delicious serving suggestion.

Hot and Cheesy Stuffed Mushrooms

Oh, yeah. If you’re going to describe something as hot and cheesy, you’re probably not referencing mushrooms. You’re probably drooling over some mac ‘n’ cheese, or a pizza straight from the oven, or even a cheeseburger hot off the grill. Mushrooms are little fungi that have no clout with the hot and cheesy comfort foods of America. Not to say they don’t have their place- mushrooms can totally top that pizza or cheeseburger or even swim along side the melted cheese in your pasta. People respect them; they’re just not really that excited. But stuffed mushrooms deserve their place among the dinner parties and maybe even BBQs of your future. They’re poppable and flavorful and oh-so-endearing. The stuffing components have expansive, varied potential, but this recipe comes together in seriously 16 minutes and is a great place to start. I, in fact, invented this recipe on one of those I-haven’t-shopped-in-2-weeks-what-now kind of evenings, so you won’t find fresh herbs or obscure components this time. Not that they wouldn’t be delicious… but let’s keep things simple for now.

I used little button mushrooms for this recipe, because they’re what I always buy at the grocery store- they’re super versatile. But if you wanted a more substantial mushroom, you could easily up the ante by using adult creminis, which are portobellos (gasp!). I personally enjoy the ratio of filling to mushroom here, and also believe the diminutive size of these snacks to be a positive rather than an annoyance. To speak further to the possibilities here, you can of course adjust the amount of hot sauce you add to these to heat things up even more. Wow; it’s getting hot in here. All this mushroom talk… Just wait ’til you hear the compliments coming your way when you bring these to that block party next week.

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Hot and Cheesy Stuffed Mushrooms

Serves 2 (or multiply for limitless servings)

10 baby cremini mushrooms, rinsed and de-stemmed

1/4 cup hummus (I used original, but play around with the flavors)

2 tbsp. Parmesan cheese, freshly grated

2 tsp. hot sauce

1/4 tsp. smoked paprika

1/8 tsp. cayenne pepper

1 tsp. bread crumbs, optional

Preheat the oven to 375 degrees Fahrenheit. Prepare the mushrooms by rinsing and gently removing the stem (save for stock or toss it). In a small bowl, stir together the hummus, Parmesan, hot sauce, and spices until well blended. To easily fill the mushrooms, add the filling to a zip top bag and push into one corner. Snip the corner to make a 1/4 inch opening. Squeeze the filling into the mushrooms (about 1/2 tbsp. per mushroom). You may have a bit left over, depending on how much you add. Feel free to overflow these a bit; they’ll stay stable in the oven. Top the stuffed mushrooms with a sprinkle of bread crumbs.

Bake the mushrooms in the oven for 12-15 minutes, until golden and juuuuust starting to release their juices. Remove from the oven, cool slightly, and serve.

These are an awesome quick dinner, a great appetizer, a perfect pot-luck accompaniment, and just an all-around good time. So easy, so good; you should certainly multiply this by about 10.

Lemon Rosemary Roasted Potatoes

It’s the first day of Spring! Oh my god. The first day of Spring! It almost was never going to happen. I hear the birds chirping in the morning now. And while I still don my heaviest and puffiest of winter coats, I don’t always have to zip it up to my chin. And sometimes, in the afternoons, I don’t wear gloves anymore. I don’t experience the weather between 2 and 3, when it’s supposedly the warmest, but it looks like it’s almost nice outside. And the sun is effectively fooling me into thinking it is so. There is so much hope in today. Even though the forecast predicted 50 but it never felt much above 35. Tomorrow, though; tomorrow it is supposed to be 60 degrees! 60! This is what Spring is, really. The promise that tomorrow will be 60 degrees. If I were still in North Carolina, Spring itself would be a celebration. Spring is the most beautiful time, I believe, in the South. Summer can just get a little too warm and long. Chicago isn’t quite the same, as Spring usually means a bounce between winter and summer just long enough that you start to wonder if it’ll ever be Spring… until it’s Summer in late June. I’ll take anything, though. Absolutely anything.

I wasn’t sure I was going to share this recipe, because it is so very simple. It’s more of a technique, applicable to multiple spices and variations. But it’s a worthy one, I feel. And with Spring starting today, it just feels right to share a lemony side dish. I guess mostly because it reminds me of Easter, and that’s now just weeks away. These potatoes certainly aren’t a meal on their own, but this preparation- the boiling then roasting- prepares absolutely perfect bites. Crispy, crunchy exterior and a smooth, mashed potato like inside. Tossed in lemon and sprinkled with fresh rosemary, these potatoes are a wonderful side. I also enjoy them plain, dunked in ketchup, so really whatever you want to do is probably fine.

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Lemon Rosemary Roasted Potatoes

Serves 4

6 yukon gold potatoes, cut into 1 inch cubes (ish)

1 tbsp. olive oil

1 tsp. lemon juice

2 tbsp. fresh rosemary, chopped finely

Salt & pepper

Preheat the oven to 450 degrees Fahrenheit.

In a medium pot filled 2/3 full with water, add cubed potatoes. Bring the water to a boil, and boil the potatoes for 4-5 minutes, no more.

Drain the potatoes and add to a large mixing bowl. Add olive oil, lemon juice, and salt and pepper. Toss the potatoes gently to coat. Pour the potatoes onto a baking sheet (best if lined with parchment paper). Roast teh potatoes for 20-25 minutes, until crisping and browned on the edges.

Remove the potatoes from the oven and toss with fresh rosemary. Add additional seasoning if needed. Eat hot, room temperature, or cool; pretty much all ways these taste great.

 

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SPRING. Eat some potatoes.