Gigantic Stuffed Potatoes

This week’s challenge was to serve, as a meal, a stuffed baked potato. To be honest, I didn’t consider this to be much of a challenge. I love baked potatoes, and I have made stuffed potatoes many times before. But my husband said he wanted something different than the usual toppings, so I tried to get creative with this recipe. I also learned a new technique for crisping prosciutto, which definitely made the challenge worthwhile.

These were some really big potatoes! I made two, but my husband and I could only eat 1½ between us, so I had leftovers for lunch the next day. They were delicious as well as filling. We both agreed that this challenge was a success. (My toddler won’t touch potatoes unless they are of the french-fried variety, so he doesn’t get a vote this week.)

For the stuffing, I decided to go a bit upscale. Truthfully, I looked in my fridge and based the stuffing on what I already needed to use up. I combined sauteed spinach, sauteed mushrooms, crispy prosciutto, and gruyere cheese. The flavor combination was outstanding, and I felt like together these ingredients made for a more-or-less balanced meal.

I wanted to add something crispy like bacon to the stuffing, but not use bacon. I had some prosciutto in my fridge already, and I found this technique for crisping it like bacon. It worked beautifully. Now that I know how to do it, I will definitely be adding crispy prosciutto to scrambled eggs, salads, soups, and whatever else I can think of.

When I was shopping for this challenge, I found gigantic potatoes at the grocery store. They were as big as footballs, seriously. If you use reasonably sized potatoes, half a potato would make a great side dish as well. And this recipe is completely open to adaptation, just by varying what you stuff the potatoes with. But please, do use cheese. You have to have cheese on baked potatoes, in my opinion.

Here’s the recipe. I don’t have exact amounts for the ingredients, so you’ll have to wing it. But that only makes this recipe easier to scale up or down.

Twice-Baked Potatoes Stuffed with Spinach, Mushrooms, Crispy Prosciutto & Gruyere Cheese

Preheat the oven to 400 degrees. Figure on ½-1 russet potato per serving, depending on whether you’re serving this as an entree or side dish. Scrub the potatoes well and prick in several places with a fork. Rub them with olive oil. Place directly on the oven rack to bake until they give when gently squeezed, about 1 hour. Remove from the oven and set aside to cool.

Raise the oven temperature to 450 degrees. Arrange the prosciutto slices (about 1 per potato) on a wire rack and place that on top of a baking pan. Slide the whole thing into the oven. Roast for 7 minutes and set aside to cool. The prosciutto will crisp up even more as it cools. Save the baking pan, as you’ll need it later.

Lower the oven temperature to 375 degrees.

Heat some olive oil in a skillet over medium. Add sliced cremini or button mushrooms. Season with salt, pepper, and thyme. Saute until the mushrooms release their liquid and turn brown, about 10 minutes. Set aside in a bowl and return the skillet to the heat.

Add a little more olive oil, if needed. Put some baby spinach in the skillet (as much as you think you’ll need). Season and saute until the spinach wilts. Set aside with the mushrooms.

The potatoes should now be cool enough to handle. Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving a shell of about ½-inch thickness. In a bowl, mash the potato flesh with butter, sour cream, and milk. Use your judgment for how much you need to achieve a creamy texture. I usually use 1 tablespoon of each per potato. Stir in shredded gruyere cheese, the reserved spinach and mushrooms, and the prosciutto, crumbled. Season with salt and pepper to taste.

Carefully mound the potato filling into each potato shell. Top with a little more shredded Gruyere. Place the potato halves on the baking sheet and return to the oven for about 20 minutes, or until they are heated through and browned in spots, and the cheese is all melted. Enjoy.

Crusted Cod with Wilted Spinach and Mashed Potatoes

This week’s challenge was an open-ended fish challenge, i.e., make fish tasty for someone who doesn’t particularly care for it. I have been told I will see more of these challenges as the year progresses. This first time, I decided to play it somewhat safe with a crunchy baked whitefish.

The results? My husband thought this dish had a lot of flavor and that I rescued fish from its major flaw: blandness. He gave it a 7/10, but placed it below the last two dinners, because it was still fish. I devoured my portion; I am a fish eater, and I thought everything on this plate worked particularly well together. My toddler gave it a thumbs down, though, and even went so far as to spit his fish out on the table; he did inhale all the spinach, though, which was definitely a big surprise!

I chose cod fillets for this meal, but any similar whitefish would work. Halibut is another good choice for diners who aren’t wild about fish.

Cod is easy to cook and not too fishy of a fish, so it pleases almost everybody. Unfortunately, it doesn’t have a lot of flavor. Although I didn’t want to fry it, I knew that encasing it in a crunchy topping would make the fish much more palatable. But I needed more. I consulted a few cookbooks and finally settled on combining the cooking technique from Thomas Keller’s Ad Hoc at Home wild cod recipe with the flavor suggestions from a similar recipe in High Flavor, Low Labor by J.M. Hirsch.

The recipe called for the fish to be slathered with a “secret sauce,” a mixture of ketchup, mayonnaise and mustard. That may sound a little gross — it did to me — but once I tasted it and realized it was a pour man’s approximation of remoulade sauce, I knew I was on to something. I added more flavor to the panko crumb topping: lemon zest, parsley and Parmesan cheese. If you are not familiar with panko bread crumbs, they are traditionally used in Japanese cooking. I chose them because they are light, crunchy and brown well. I recommend that everyone makes them a pantry staple.

Finally, I paired the fish with some favorite sides so nobody went hungry: garlicky wilted spinach and mashed potatoes. I almost always serve mashed potatoes with fish, particularly if there aren’t many fish lovers at the table. Those who find fish too light can fill up on yummy potatoes, and besides, I like to mix the flaked fish in with the creamy goodness. I’ll post my tried-and-true recipe for mashed potatoes tomorrow.

Crusted Cod with Wilted Spinach

Yields: 4 servings

For the fish:

• 1 pound cod fillet or similar whitefish fillet
• Salt and pepper to taste
• Olive oil
• 2 tablespoons mustard
• 2 tablespoons ketchup
• 2 tablespoons mayonnaise
• 1 cup panko bread crumbs
• ½ cup Parmesan cheese, grated
• Zest of 1 lemon
• 2 tablespoons parsley, minced
• Lemon wedges to serve

Preheat the oven to 325 degrees.

Cut the cod fillet crosswise into 4-6 even portions. Season with salt and pepper on both sides. Blend together the mustard, ketchup and mayonnaise in a small bowl. Brush this mixture on each side of each fillet. In a shallow dish, combine the bread crumbs, cheese, zest and parsley. Dip each fillet on both sides into the bread crumbs, pressing down to make sure they adhere.

Heat a generous amount of olive oil in an oven-proof pan large enough to hold all of the fillets over medium-high. When the oil is very hot, add the fillets and let brown for 1 minute. Carefully flip them and let brown 1 minute more.

Transfer the pan to the oven to finish cooking the fillets, which can take 10-15 minutes, depending on their thickness. The fillets are done when they are opaque all the way through and flake easily. Serve with lemon wedges on the side.

For the spinach:

• 8 ounces baby spinach
• 1 garlic clove, minced
• Olive oil

While the fish is cooking, wash the spinach and dry it. Heat a small amount of olive oil in a pan over medium with the garlic clove. Add the spinach and toss until it wilts, about 2-3 minutes. Serve alongside the fish.

Grits, Spinach, Prosciutto, Fried Egg

Last night’s dinner was an improvisation. As with all good improvised meals, it ended topped with a fried egg.

It began with grits, mixed with some shredded cheddar. I don’t know why I don’t make grits more often, especially for breakfast. They cook up quickly, and I like them better than most other grains. To cook grits, bring 4 cups of water to a boil. Add a healthy pinch of salt. Lower the heat and whisk in 1 cup of grits. Stir frequently until the water is absorbed, 10-15 minutes. Add some grated cheese, if you like (I like).

Top a scoop of grits with some sauteed onion and prosciutto, a handful of chopped fresh spinach and the fried egg. It’s a yummy breakfast-for-dinner quick meal.

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Pasta with Bacon, Spinach and Pine Nuts

I think it’s important to eat as many vegetables as possible, but I don’t especially like making side dishes. Especially on a weeknight, when I want to get dinner on the table fast and not have to wash too many dishes. That’s why I like one-pot meals so much.

Often I’ll look for creative ways to combine a main dish and side dish into one. Last night I was planning to make a very simple pasta dish with bacon, garlic and red pepper flakes, plus a side dish of sauteed spinach and pine nuts. As I was cooking, it occurred to me that I could save myself a pan and some time by sauteing the spinach with the pasta sauce.

This is very fast-cooking dish that can be made in the time it takes to boil the pasta. First saute some minced bacon over medium heat until crisp. Add a little minced garlic and hot pepper flakes, and saute just a minute, until the garlic turns golden. Put in the spinach and stir to coat. Let the spinach wilt, adding a little of the pasta cooking water. Stir in the cooked pasta, adding a little more cooking water if necessary to help the sauce adhere. Sprinkle with a generous amount of grated Parmesan cheese and some toasted pine nuts to serve.

Spinach & White Beans on Pasta

Has anyone tried to buy pine nuts lately? The cost is ridiculous (even more so than usual)! Apparently, there’s a worldwide shortage of them. At least, that’s what I heard. I like pine nuts, but not that much, thank you.

Anyway, last night’s dinner was simple, healthy, quick and good. While I was cooking the rigatoni, I sauteed a little slivered garlic in olive oil. I added a can of cannellini (drained and rinsed, natch), and seasoned it with some salt, pepper and Italian herbs. I let that heat through and then dumped in a bunch of trimmed, chopped spinach. I stirred it around until the spinach had wilted. Off the heat, I squirted over a little lemon juice. Pine nuts would have gone great in this dish, but alas, I had none, so I crumbled in some Asiago cheese instead. That worked great too. I served it over the cooked rigatoni.

When I read food blogs and articles these days, I see a lot of complaining about how expensive and time-consuming it is to eat healthy or eat vegetarian. I have not personally found this to be the case. Last night’s dinner is a great example. It took less than 15 minutes to make (not counting the time to bring the pasta water to a boil, which I spent reading) and was completely vegetarian. The canned beans were probably the most expensive thing in the dish ($1.99). I’m sure the entire dish, which could easily serve 4 people, cost less than a trip to McDonald’s for the same number of people.

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Sauteed Spinach with a Fried Egg

Last night I continued my exploration of how anything can be turned into a meal by putting a fried egg on top of it. This time it was a mess of spinach. And it was good.

First I roasted some onions. Quarter the onions, sprinkle with olive oil and salt, and place in a 400-degree oven for a while, until they get tender and browned. Slice thinly and set aside.

Next, sizzle some minced garlic and coarse salt in olive oil. Add spinach and turn with tongs until wilted. Sprinkle with lemon juice and pepper. Mix with the roasted onion and crumbled Asiago (or whatever cheese you have on hand). Serve with a fried egg on top or on the side and toasted sourdough bread.

What will I put a fried egg on next?

Broiled Chicken with Creamy Spinach

This was a quick and tasty weeknight entree that could be spiced up any number of ways. I used chipotle powder (available from Penzey’s), which is a wonderful way to add a little smoke and heat, but you could substitute any spice or even salsa.

I sprinkled 2 chicken breasts with the chipotle powder and salt, plus a couple of tablespoons of heavy cream. I broiled them for 5 minutes or so, until they had browned on top. Then I removed them from the oven, flipped them and poured over another ½ cup of cream. They went back into the oven to broil until done. (The chicken pieces were thick, so this took about 10 minutes, and I had to flip them another couple of times.) The cream got very bubbly and browned in spots as the chicken cooked.

When the chicken was done, I removed it from the pan and put it in the oven, now turned off, to keep warm. I scraped the cream into a pot, added ½ cup stock and a bunch of spinach leaves, washed and stemmed. I brought the mixture to a boil and cooked, stirring all the while, until the spinach wilted and the liquid thickened. Voila! Creamed spinach. Serve with the chicken and some crusty bread.

The idea for this dish came from Rick Bayless’s Mexican Kitchen, although I didn’t follow his recipe exactly.

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How to Make Croquettes

I have been making croquettes — or little fried cakes — for a long time now. They are always popular, and for me they are comfort food. I usually make them with mashed potatoes or beans. It didn’t occur to me that I could use another vegetable until I found Mark Bittman’s recipe for spinach croquettes. But then I realized that the basic croquette is a versatile recipe that can be adapted quite freely. And since it requires cooked vegetables, it is the perfect vehicle for using up leftovers.

Last night I made croquettes with leftover cooked kale. They were surprisingly good, and even the baby ate three small ones. I would also try making them with other greens, artichoke hearts, broccoli, carrots, corn, peas, sweet potatoes or winter squash.

I served them dry, though, which I would amend for next time. Croquettes really need some kind of sauce to be complete. My husband suggested hollandaise sauce, which would be quite decadent and delicious. But even something as simple as a pesto, salsa or aioli would work. But even without the sauce, they are yummy and very quick to make. If you have time to chill them beforehand, all the better.

Basic Croquettes

Yields: about 6 croquettes

• 2 cups cooked vegetable, either mashed or chopped fine
• 2 eggs, lightly beaten
• ½ cup cheese, grated
• ¼ cup breadcrumbs, plus more for cooking
• seasonings of your choice: chopped onion, fresh herbs, seasoning mix, etc. plus salt and pepper to taste
• 4 tbsp. oil
• ¼ lb. cooked, flaked fish or ground meat (optional)
• Hollandaise sauce, pesto, salsa, aioli, or other mayonnaise or dipping sauce to serve

Combine the vegetable, eggs, cheese, breadcrumbs and seasonings in a bowl, and mix well. Add the meat, if using — these will make the cakes more of an entree than a side dish. If the cakes aren’t holding together, add more breadcrumbs. If they are too dry, add more beaten egg to bind.

Form the croquettes into cakes. You should have at least 6, or you can make mini-cakes to get more. Lay on a sheet of wax paper on a plate and cover with wax paper. Chill for at least half an hour and up to a day.

Heat the oil over medium-high. Dredge the cakes in breadcrumbs. When the oil is shimmering, fry the cakes until well browned, about 5 minutes per side. You may have to cook the cakes in batches depending on the size of your pan.

Serve with the dipping sauce on the side.

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A Milder All-Purpose Pesto: Spinach-Walnut Pesto

Image via Wikipedia

I actually made this pesto last fall with the last of the basil, but I froze it in ice cube trays and have found many uses for it since. Since this recipe replaces half the basil with spinach, it has a milder taste and can be used in greater quantities than classic pesto. Because the spinach flavor doesn’t overwhelm, this is a good recipe for sneaking a healthy vegetable in unexpectedly. I like this pesto best as a sauce for fresh tortellini or ravioli, but as we discovered last night, it makes a great pizza sauce, particularly if the pizza also features fresh spinach. (I also added crumbled bacon, fresh mozzarella and tomato to the pizza.)

Spinach-Walnut Pesto

Time to make: ~10 minutes
Yields: 2 cups

• 1 cup basil leaves
• 1 cup fresh spinach, stems removed
• ½ cup olive oil
• 2 cloves garlic, roughly chopped
• ¼ cup walnuts, toasted
• ½ cup Parmesan, grated

Combine everything in a food processor and process until pureed.

This pesto freezes very well. Freeze 1 tablespoon portions in ice cube trays. Once the pesto is frozen, transfer the cubes to a large freezer bag. Then you can just remove and defrost what you need for the dish.

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Pasta with Spinach and Tomatoes

Just as there are five basic plots in literature*, I believe there are five basic pasta sauces. They are garlic and oil, butter, white sauce, vegetable sauce and tomato sauce. But for each of these sauces, there are endless variations. Once you know how to make these five recipes — and they are all very simple — you can pretty much have a different pasta dish every night.

Last night’s pasta was a tomato sauce variation with fresh spinach. It was hearty but not too heavy, and very colorful — definitely a crowd pleaser (if my husband and I count as the crowd). I adapted the recipe from Marcella Cucina, which is a treasure trove of pasta sauce variations.

By the way, whenever I take the trouble to boil a big pot of water for pasta, I always make two batches. The second batch goes into the fridge to have on hand for baby snacks, pasta salads or to reheat gently with some butter, lemon and herbs.

Pasta with Spinach and Tomatoes

Serves: 2-3 depending on appetite
Time to make: ~30 minutes

• 2 tbsp. olive oil
• ½ sm. onion, diced small
• 2 slices bacon, minced
• 2 sm. carrots, peeled and diced small
• 5 oz. (more or less) fresh spinach, washed and chopped
• salt and pepper to taste
• 1 14-oz. can diced tomatoes with the liquid
• ½ lb. fettuccine or similar pasta
• grated Parmesan for garnish

Start the water heating for the pasta. Heat the oil in a 12-inch skillet over medium high. Add the onion and cook about 5 minutes, until golden. Add the bacon and cook, stirring frequently, until crisped. Add the carrots and cook another couple of minutes.

Reduce the heat to medium. Add the spinach and turn to coat all the leaves, letting the leaves wilt somewhat. Season to taste.

Pour in the tomatoes. Let simmer while the pasta cooks, reducing the heat as necessary. Boil the pasta to the desired doneness. Drain and toss the pasta with the sauce in the warm pan. Serve and garnish with grated Parmesan.

*The five plots are man vs. man, man vs. woman, man vs. nature, man vs. the unknown and man vs. himself. For extra credit, discuss how each of these plots corresponds to one of the five basic pasta sauces.