Ricardo is one of my favorite chef. I have all of his food magazines. I’ve never been disappointed with his recipes. Last week I tried hiw pork roast with yellow potatoes. This was so yummy.
Pork Roast with Yellow Potatoes
Preparation time: 20 min
Cooking time: 4 h
- 1 shoulder pork roast, about 2 kg (4 lbs), with the bone and rind
- 2 cloves garlic, thinly sliced
- 60 ml (1/4 cup) butter
- 2 onions, thinly sliced
- 15 ml (1 tablespoon) dry mustard
- 250 ml (1 cup) chicken broth or water
- 8 Yukon Gold potatoes, peeled and halved or quartered
- Salt and pepper
1. With the rack in the middle position, preheat the oven to 170 °C (325 °F).
2. With the tip of a knife, make incisions in the roast and insert the garlic slices.
3. In a large pan, preferably enameled cast iron, brown the roast in the butter. Season with salt and pepper. Set aside on a plate.
4. In the same pan, brown the onions with the mustard. Season with salt and pepper. Add the broth and return the roast to the pan. Cover and bake for about 3 hours and 30 minutes or until the meat falls easily off the bone. Keep the roast warm on a plate, covered with aluminum foil.
5. In the same pan, bring the broth and potatoes to a boil. Cover and simmer for about 30 minutes, stirring frequently, until the potatoes are tender. Add water, if needed.
6. Serve the roast, cut into pieces, with the potatoes.
I like trying different ways of twice-baked potatoes and these 2 recipes were a big hit here.
In the first recipe, there is caramelized shallots of top. Maybe I caramelized them a bit too much but anyway they were so yummy. I had leftover in the pan. But 2 minutes later, they were none left. I ate them all LOL
Twice-Baked Potatoes with Caramelized Shallots
- 4 russet potatoes, cleaned
- vegetable oil
- 1 cup havarti cheese, coarsely grated (I used part-skim cheddar)
- 1/2 cup sour cream (I used fat-free sour cream)
- 1/4 cup whole milk
- 1/4 teaspoon cayenne
- 3 tablespoons butter
- 1 1/2 cups shallots, thinly sliced
- 1 tablespoon fresh parsley, chopped (I used fresh chives)
- These small potato cups (each one is half a russet potato) are a great choice if you’re short on oven space. The potatoes can be baked and stuffed one day ahead and chilled, then warmed in the oven for 20 minutes while the turkey rests before carving.
- Preheat oven to 400°F Pierce potatoes in several places with fork, then brush lightly with oil. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 55 minutes. (I always bake my potatoes in the microwave about 12 minutes for 2 potatoes and I flip them at mid-cooking). Cool potatoes slightly.
- Cut off thin slice from both short ends of each potato and discard. Cut each potato crosswise in half; stand each half on its small flat end. (I didn’t cut the potato in half. I cut only a thin slice on one side and emptied the potato) Using teaspoon, scoop out cooked potato pulp from each half, leaving 1/3-inch-thick shell and forming potato cup. Place potato cups in 13x9x2-inch glass baking dish. Place potato pulp in medium bowl; add cheese, sour cream, milk, and cayenne. Using potato masher or fork, mash until well blended and almost smooth. Season to taste with salt and pepper. Mound mashed potato mixture in potato cups.
- Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until tender and deep brown, about 12 minutes. Top potato cups with shallots. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 350°F Bake potato cups until heated through, about 20 minutes. Sprinkle with parsley and serve.
These small potatoes or Potato Boats as I said to my son, were a really big hit. The word Boats made a huge difference for him. I liked to eat a potato boat. And the carrots in them are a big plus to the potatoes.
Creamy Carrot Potato Boats
- 4 small baking potatoes
- 1 cup cooked sliced carrot
- 4 ounces reduced calorie cream cheese
- 1-2 tablespoon skim milk
- 1/8 teaspoon salt (I omitted it)
- 1/8 teaspoon pepper
- 2 tablespoons chopped green onions
- Bake potatoes in a 375*F. oven about 45 minutes or until tender. Cool slightly. (Microwave 12 minutes for 2 potatoes flipping them at mid-cooking)
- Cut the potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell.
- In a small mixing bowl, combine potato pulp, carrots, cream cheese, 1 tbls. of the milk, and salt and pepper. Beat till smooth, adding more milk if necessary. Stir in green onions.
- Spoon potato mixture into potato shells. Place on a baking sheet. Bake at 375*F. for 15-18 minutes, or until heated through.
I made these easy stuffed mushrooms last week. I halved the recipe : wrong idea. They are so good and so easy to eat 🙂
In the last 2 weeks, I made lemon roast potatoes and creamed peas with mushrooms and onions. Both dishes are yummy! The potatoes are like French Fries without all the oil with a lemony taste. So good!