Sautéed Quince Apples And Potatoes Food

SIMPLY ROASTED APPLES & POTATOES

Steps:

• Preheat oven to 425 degrees.
• Slice your potatoes in half. Slice again so each potato is in four pieces. If your potato is fairly large you may need to cut some of them one more time. You want your potato pieces to be about the same size as the apple slices.
• Add the potato pieces to a large ziplock bag or large bowl. Drizzle with olive oil, basil, rosemary, salt, ground mustard, garlic powder, and pepper. If using a bag, squeeze out excess air, seal, and shake until potato pieces are coated. If using a bowl, stir and flip potato pieces until they're coated.
• Spread coated potatoes on a 12 x 17 baking sheet.
• Place in the oven and bake for 5 minutes. (We are not fully cooking the potatoes at this point.)
• Slice apples into quarters, removing and discarding the core and seeds.
• Remove pan from oven. Add sliced apples. Use spatula to flip the potatoes and move the apples around so they too are coated with oil. Spread everything in a single layer.
• Bake for 15 to 20 minutes or until potatoes are done. They should give a little when you press them.
• Remove from the oven and serve immediately.

APPLE, POTATO AND ONION HASH

Steps:

• Prick potatoes several times each with a fork and microwave on high for 10 to 12 minutes. Cool potatoes until you can handle them and chop.
• Heat a medium nonstick skillet over medium-high heat with extra-virgin olive oil and butter. Add apples and onions and cook 5 minutes, add potatoes and season with salt and pepper, to taste. Crisp and brown the potatoes with apples and onions 5 minutes more, then serve.

APPLE MASHED POTATOES

Steps:

• Place the potatoes, apples and salt in a large saucepan; add enough water to cover. Bring to a boil; cover and cook for 12 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender., Drain the potatoes and apples. Add the butter, vinegar and sugar; mash until smooth. Top with bacon, onion and nutmeg.

GRANNY'S APPLE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small bowl, combine apple slices, sugar and lemon juice; toss to coat. Set aside. In an 8- or 9-in. cast-iron or other ovenproof skillet, heat butter over medium heat. Add onion; cook and stir until crisp-tender, about 3 minutes. Remove from the heat., Alternately arrange potato and apple slices in a single layer in same skillet. Combine 3/4 cup Parmesan cheese, cream, thyme, salt and pepper; pour over top., Bake, uncovered, 50 minutes. Top with bacon and remaining 2 tablespoons Parmesan cheese. Bake until potatoes are tender and top is lightly browned, 5-10 minutes longer. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

SAUTEED POTATOES WITH APPLES

Steps:

• Fill large saucepan with cold water; place potatoes in water as you peel them.
• Bring to a boil over high heat; cook for 15 minutes.
• Remove from pan, drain and let cool; once cooled, cut into pieces and set aside.
• Combine the butter and oil in a large skillet over low heat. Once melted, add scallions and potatoes. Saute' until golden brown (approx 8 min.). Use your spatula to scrape up brown bits from potatoes.
• Add the apples; cover and cook for 2 minutes, shaking the pan constantly to prevent sticking and burning.
• Remove cover and stir, once again scraping the brown bits from the bottom of the pan. Cook for another 5 minutes, until potatoes and apples are tender.
• Add salt, pepper and place into serving bowl.
• Serve with pork chops and sauteed Swiss chard.

ROSEMARY-ROASTED CHICKEN WITH APPLES AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
• Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
• Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
• Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
• Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.

SAUTéED QUINCE, APPLES, AND POTATOES

Steps:

• Preheat the oven to 400°F.
• Toss the potatoes with 1 tablespoon olive oil, the garlic, thyme sprigs, bay leaf, and 1 teaspoon salt. Place in a roasting pan, cover with aluminum foil, and cook about 45 minutes, until tender when pierced. (Depending on the size, age, and variety of potatoes, cooking time will vary.)
• When the potatoes have cooled, peel them. Cut the potatoes in half lengthwise, and then place them, cut side down, on a cutting board. Cut each half crosswise into four or five wedges.
• While the potatoes are cooking, heat a large sauté pan over high heat for 2 minutes. Swirl in 1 tablespoon olive oil and wait 1 minute. Carefully place the apples in the pan, flat side down. Add 2 tablespoons butter, and season with 1 teaspoon thyme leaves, 1 teaspoon salt, and a pinch of black pepper. Turn the heat down to medium, and cook about 5 minutes, until the apples are a beautiful deep golden brown. Turn the apples over, and continue cooking until they're golden on the second side. They should be tender and cooked through. Transfer them to a plate to cool.
• Repeat this process with the quince. (They will take a little longer to cook.)
• Heat a large sauté pan over high heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait 1 minute. Place the potato wedges carefully in the pan, and season with the remaining teaspoon thyme leaves, 1/4 teaspoon salt, and some freshly ground black pepper. Cook the potatoes about 8 minutes, until they are crispy on one side. (Don't try to move them or turn them if they are stuck to the pan; they will eventually release themselves if you're patient.)
• Turn the potatoes over, add another tablespoon olive oil to the pan, and season the second side with 1/4 teaspoon salt. Cook another 3 to 4 minutes, and then add the apples and quince. Cook a few more minutes, tossing well to combine. Taste for seasoning, and add the parsley.

ROASTED SWEET POTATOES AND APPLES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes.
• Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven.
• Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed.
• Serve immediately or keep in a warm oven and serve hot.

PORK PORTERHOUSE WITH SAUTéED QUINCE, APPLES, AND POTATOES

Steps:

• Submerge the pork chops in the brine and refrigerate for 24 hours.
• Light the grill 30 to 40 minutes before cooking, and remove the pork chops from the refrigerator. If they're still wet from the brine, pat them dry with paper towels. Take the quince paste out of the refrigerator and put in a warm spot to soften to a spreadable consistency.
• When the coals are broken down, red, and glowing, brush the pork chops with the olive oil and place them on the grill. Cook them on the first side about 5 minutes, rotating them a couple of times. When they have nice color, turn them over and cook another 4 to 5 minutes, rotating them once or twice. The pork chops should be cooked to just under medium. Peek inside at the bone; they should still be a little pink, and when you press them with your thumb, they should be springy.
• Arrange the hot sautéed quince, apples, and potatoes on a large warm platter. Scatter the dandelion greens over them. Slather the chops with the quince paste, and place them on top.
• Preheat the oven to 400°F.
• Toss the potatoes with 1 tablespoon olive oil, the garlic, thyme sprigs, bay leaf, and 1 teaspoon salt. Place in a roasting pan, cover with aluminum foil, and cook about 45 minutes, until tender when pierced. (Depending on the size, age, and variety of potatoes, cooking time will vary.)
• When the potatoes have cooled, peel them. Cut the potatoes in half lengthwise, and then place them, cut side down, on a cutting board. Cut each half crosswise into four or five wedges.
• While the potatoes are cooking, heat a large sauté pan over high heat for 2 minutes. Swirl in 1 tablespoon olive oil and wait 1 minute. Carefully place the apples in the pan, flat side down. Add 2 tablespoons butter, and season with 1 teaspoon thyme leaves, 1 teaspoon salt, and a pinch of black pepper. Turn the heat down to medium, and cook about 5 minutes, until the apples are a beautiful deep golden brown. Turn the apples over, and continue cooking until they're golden on the second side. They should be tender and cooked through. Transfer them to a plate to cool.
• Repeat this process with the quince. (They will take a little longer to cook.)
• Heat a large sauté pan over high heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait 1 minute. Place the potato wedges carefully in the pan, and season with the remaining teaspoon thyme leaves, 1/4 teaspoon salt, and some freshly ground black pepper. Cook the potatoes about 8 minutes, until they are crispy on one side. (Don't try to move them or turn them if they are stuck to the pan; they will eventually release themselves if you're patient.)
• Turn the potatoes over, add another tablespoon olive oil to the pan, and season the second side with 1/4 teaspoon salt. Cook another 3 to 4 minutes, and then add the apples and quince. Cook a few more minutes, tossing well to combine. Taste for seasoning, and add the parsley.
• Brine the pork chops a day or two before serving. You can roast the potatoes and sauté the apples and quince in advance. Sauté the potatoes right before you grill the pork; you can keep them warm in the oven.

PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES

Steps:

• Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
• Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
• Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.