My Recipe Collection

Lemon Roasted Potatoes

The squeeze of lemon at the end adds a tangy note. Serve them warm with fish or as a room-temperature appetizer with tzatziki.

Time: 1 hour
Servings: 6

1/4 cup water
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
2 pounds boiling potatoes, peeled and cut lengthwise into 1/2-inch wedges
2 tablespoons freshly squeezed lemon juice
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1. Preheat oven to 425°F. Pour water into 12″x9″ baking dish.

2. Whisk together oil, salt, oregano and pepper in large mixing vowl. Add potatoes and toss. Pour into baking dish.

3. Roast potatoes 30 minutes, turning halfway through. Drizzle lemon juice over top and roast 10 to 15 minutes longer until browned and cooked through.

Ligurian-Style Linguine

Prepare Classic Pesto Sauce. Boil 1 pound linguine until firm but tender, following package directions, adding in 3/4 pound green beans, cut into 1-inch pieces, during last 6 minutes of cooking. Drain, reserving 1 cup of cooking water. Place pasta back into pot. While pasta is cooking, simmer 1 1/4 pounds potatoes, peeled and cut in 1/2-inch cubes, in lightly salted water for 10 minutes or until tender. Drain. Gently stir potatoes into pasta and green beans. Add 3/4 cup pesto and reserved cooking water. Gently stir to coat. Sprinkle 6 tablespoons grated Parmesan over the top. Garnish with basil. Pass extra pesto, if desired. Makes 6 servings.

Vegetable Tian
Copyright, 2004, Barefoot in Paris, All Rights Reserved

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Yield: 4 to 6 servings
User Rating: 5 Stars

Episode#: IG1C11
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

POTATO & ONION PIZZA

2 Tbsp. olive oil
3 medium onions, thinly sliced
1 jar (1 lb.) Ragu ® Cheesy! Classic Alfredo Sauce
1 large all-purpose potato, cooked, peeled and thinly sliced
1/2 tsp. salt
1/8 to 1/4 tsp. dried rosemary leaves, crushed
1 can (10 oz.) refrigerated pizza dough
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1. Preheat oven to 425°. In 12-inch skillet, heat olive oil over medium heat and cook onions, stirring occasionally, 20 minutes or until tender. Stir in Classic Alfredo Sauce, potato, salt and rosemary; heat through. Remove from heat and set aside.

2. On baking sheet, press dough to form 12 x 8-inch rectangle. Evenly spread sauce mixture over dough, leaving 1-inch border.

3. Bake 20 minutes or until crust is golden. To serve, cut into 12 squares.
Serves: 6
Preparation Time: 25mins.
Cook Time: 20mins.

Cornish Pasty Recipe

For the Pastry ( This is for Shortcrust) :
One and a half Cups Plain Flour
Lard or vegetable fat
Pinch of salt
Water

For the pasty filling :
Chuck steak or skirt
Two Large potatoes
Half a large swede (turnip as second best)
One large onion
Salt and pepper to taste
Water

Cornwall Pastie Recipe Method
The Pastry:
Place flour and salt in a bowl, rub in the fat, until the mixture is so fine that it falls through the fingers. Tip mixture onto a lightly floured table top. With your index finger make a well in the centre of the mixture. Add water a little at a time until it forms a pliable but stiff dough.

The Cornish Pasty Filling:
Finely chop the steak. Dice the potato, swede and onion. You may prefer to slice them. Add seasoning. Mix all in a bowl or to be really authentic use your kitchen table top.
Using a floured table top roll out half the dough to a circle the size of a plate. Make a mound of the filling in the centre of the dough. Dampen round the edge of the dough with either water, or milk. Fold over the dough, to make a half moon shape, crimping the edges. Make a slit to let out steam. Brush with beaten egg to glaze.

Cooking your Cornish Pasty:
Place on lightly greased metal baking tray in the middle of a preheated oven, for around 40 minutes at 450 F . The pasties are cooked when their undersides turn brown and crisp.