Garlicky Red Potato Strudel Food

GARLIC RED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes in an 8x8 inch baking dish.
• In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
• Bake, covered, in preheated oven for 30 minutes. Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.

POTATO STRUDEL

Steps:

• Preheat oven to 350°F.
• Heat the butter in a large sauté pan. Add the potatoes, sweet potato, carrot, onion, beets, thyme and flour. Mix well and sauté a few minutes. Add the wine and simmer until it starts to thicken, 3-5 minutes.
• Beat egg and cream together. Pour into pan and stir well. Add mushrooms and parsley. Simmer until root vegetables are barely tender and the sauce is very thick. Allow to cool slightly while you proceed.
• Lay out one sheet of phyllo on top of a kitchen towel. Brush with melted butter. Lay another sheet of phyllo on top and brush with melted butter. Repeat with each additional sheet of phyllo until 7 sheets are buttered and stacked. Add an 8th sheet, but do not butter. (Keep sheets covered with damp towel until ready to use.). Place half the potato mixture in a line across the phyllo stack, about 2" from the end, and leaving a 1 1/2" border on either side. Use the towel to roll the phyllo over the potato mixture once. Fold in the bare edges of the phyllo. Using the towel, continue to roll the log, shaping and packing it tightly. Tuck in the ends when the roll is complete. Repeat with the remaining phyllo and potato mixture.
• Transfer the rolls to a parchment-lined or oil-sprayed baking sheet. Brush with clarified butter. Bake 25-30 minutes until golden brown.
• Carefully move to a cutting board. Slice with a serrated knife. Remove the very ends and discard. Slice into 3" segments, then cut each segment into 2 pieces on an angle. Serve 2 such pieces per person as an appetizer, or 1 piece as a side dish. Garnish with a sprig of fresh thyme.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

GARLICKY RED POTATO STRUDEL

Steps:

• Preheat oven to 375°.
• Put the potatoes in a large pot and cover with lightly salted water. Cover and bring to a boil. Uncover and boil until tender when pierced with the tip of a knife, about 10 to 15 minutes. Drain and let cool.
• Heat the olive oil or butter in a saucepan over medium heat. Add the leek and sauté until limp. Add garlic and cook until fragrant but not browned. Pour in the cream, reduce heat to med-low and cook, stirring occasionally, until slightly thickened and reduced, about 15 minutes. Stir in the nutmeg and seas with S&P. Remove from heat and let cool.
• Cut the cooked potatoes into 1/4-inch slices and toss together with the cooled cream and herbs.
• Lay 1 phyllo sheet on a flat work surface. Keep other sheets covered with waxed paper and damp towel to prevent from drying out. Brush lightly with melted butter and sprinkle with 2 tsp bread crumbs. Top with a second sheet, brush with the melted butter and sprinkle with 2 tsp bread crumbs. Repeat with remaining sheets, bread crumbs and most of the remaining butter to create a single stack. Spoon the potato mixture in a strip down a long side of the phyllo, positioning it 2 inches from the edge. Fold the uncovered edge over the filling and roll the phyllo around the filling as you would a jelly roll; pinch the ends closed. Place the strudel, seam side down, on a parchment-lined baking sheet and brush lightly with the remaining butter. Bake until golden brown and the filling is hot and bubbly, just about 30 minutes. Let cool for a few minutes then cut with a serrated knife. Slice on the diagonal into 8-10 slices and serve immediately.

GARLIC-ROASTED RED POTATOES AND VEGETABLES

Steps:

• Preheat oven to 375 degrees. Grease roasting pan or cake pan using nonstick spray.
• Mix all ingredients together, and toss until all vegetables are coated with olive oil and spices.
• Spread vegetables into pan. Bake 45 minutes, removing from the oven and stirring twice during cooking. For crisper vegetables, cut cooking time a few minutes shorter.
• Switch oven setting to broiler. Place pan under the broiler for 7-10 minutes, sliding out and stirring vegetables once or twice.

POTATO STRUDEL FROM THE LAND OF STRUDEL

Steps:

• Preheat oven to 350°F.
• Line baking sheet with parchment paper.
• Boil potatoes with skin on, when cool, peel& mash.
• While potatoes are boiling thinly slice an onion& saute in oil till golden.
• combine potatoes, herbed cream cheese, onion, salt, pepper& garlic.
• Now take 2 of your thawed strudel leaves, unfold them& place on top of each other.
• Leaving about 3 inches space from the bottom, heap half your potatoe mixture in a row along the top leaf leaving enough space at the edges that when you roll the strudel you can tuck the edges under.
• Roll the strudel tucking edges under& place on your baking sheet seem side under.
• Lightly schmear top of strudel with oil (I use my hand to do this but if you want to be fancy you can use a brush).
• Repeat the above procedure with second 2 leaves.
• Bake for 30 minutes or until golden.
• I like to serve this with Tsatsiki!
• Enjoy.

GARLICKY FONDANT POTATOES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil and butter in a large roasting tin. Add the garlic and cook over a medium heat for 2 mins. Tip in the potatoes and toss to coat in the garlic butter and oil.
• Pour the stock over the potatoes and season with pepper and a little salt. Bring to the boil then transfer to the oven. Cook for 40-45 mins or until tender.
• Transfer to the stove-top and toss over a medium heat until most of the liquid has been absorbed and turned to a shiny glaze - about 15 mins. Tip potatoes into a warm serving dish and scatter over the thyme and serve.

GARLICKY FIDDLEHEAD FERNS

Steps:

• Wash and clean fiddleheads.
• Steam for 10 - 15 minutes.
• Heat butter in pan and saute garlic gently for a few seconds.
• Add fiddleheads and continue to saute till tender.
• Squeeze juice of lemon over all.
• Cook gently 2 - 3 minutes.
• Season with salt and pepper to taste.

SWEET POTATO STRUDEL

Steps:

• Peel and slice the raw sweet potatoes as thinly as possible.
• Measure oil into a small bowl.
• Combine the dry ingredients in another small bowl.
• Layer one quarter of the potatoes in a casserole dish, brushing the tops of the potatoes lightly with oil as you go using a brush. Sprinkle about a tbs of the Parmesan cheese mixture on top.
• Repeat step 4 until potatoes and cheese are used up.
• Bake, covered, at 425°F for 30 minutes.
• Uncover, and bake about 20 minutes more, until browned on top.